Tomatoes in ready-made tomato juice for the winter. Tomatoes in tomato juice - the most delicious

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in own juice. How could it be without them in winter, because it's great healthy snack, as well as juice, which you can drink and prepare various sauces, and use as a tomato for frying first courses.

I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for cooking tomatoes in tomato juice for the winter.

Tomatoes in own juice with spices two options

1st option not sterilized

Based on a 3 liter jar, we need:

• 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
• 3 kg small tomatoes, varieties Slivka, any
• 3 tbsp Sahara
• 2 tbsp salt
• 2-3 cloves of garlic
• 2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice mix carefully.

2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

3. Put on the bottom of the jar Bay leaf and put in the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour them with boiling water, and then in cold water and remove the skin.

4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be with a skin or chop
• 3 tbsp salt
• 2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

• 3 kg small tomatoes
• 1 tsp vinegar 9% in each jar

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.

You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Bon appetit!

Tomatoes in tomato juice for the winter can be prepared in two ways. The first is the most delicious, simple and reliable: chop the soft tomatoes with a blender, remove the skin from the dense ones and put the peeled tomatoes in jars.

We fill thick juice, leave it as it is, with pulp, and put the jars to be sterilized. This the recipe will do in the event that tomatoes and juice will be used in the preparation of second courses, sauces, gravies. If you want to prepare juice for drinking, you will have to work hard and rub the chopped tomatoes through a sieve before pouring. Sterilization will be needed in both cases.

Ingredients:

• dense tomatoes - 1 kg;
• ripe soft tomatoes for juice - 1 kg;
• salt, sugar - to taste.

How to cook tomatoes in tomato juice for the winter

In order to easily remove the dense skin from the tomatoes, we will pour boiling water over it, but first we cut each tomato at the top, cutting through the pulp by 1.5-2 cm.

Fill the tomatoes with boiling water from the kettle, cover completely. We leave for five minutes. Drain water, pour cold water from the tap.

We clean the cooled tomatoes from the skin and cut out a light spot (where the twig was attached).

For tomato juice, we select fleshy or juicy tomatoes, necessarily ripe, without spots and rotten areas. Cut into slices, load into a blender or meat grinder. Grind into puree.

We bet on medium fire, bring to a boil. Cook the tomato juice for ten minutes, until the foam disappears. Before turning off, add salt and sugar.

We fill the jars tightly with peeled tomatoes (whole or cut into halves). Pour boiling juice under the neck.

We will sterilize jars in large saucepan, at the bottom of which we must put a cloth or a towel folded in several layers. We put the jar, cover it with a lid, there is no need to roll it up. Pour water, it should cover the jar by two-thirds in height. On high heat, bring the water in a saucepan to a boil and sterilize 700 gram jars for 15 minutes, liter jars for 20 minutes. Boiling is adjusted so that the water boils slightly.

Carefully take out the jars and immediately roll them up with a typewriter or screw them with threaded lids. For better warming, we wrap it in a blanket, leave it in this form for a day until it cools down.

Summer is in full swing and it's finally time to prepare for the winter. I love this time, because there are so many new recipes to find, so many different goodies to come up with! What we just don’t cook, so that later we can enjoy the gifts of our garden and vegetable garden for a long time. Very popular , or . Everything is amazingly delicious. In addition, it is convenient - I worked in the summer, and in the winter "as I found it."

Canned or pickled tomatoes are the first to go out of the pantry. IN Lately I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here it turns out double benefit- You can eat tomatoes with pleasure, and drink homemade tomato juice. Beauty!

Today I want to introduce you to some wonderful and simple recipes tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so let's start with it. For such a workpiece, it is best to use ripe tomatoes. Moreover, not very beautiful ones will fit - they will go for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact amount, but I had 4 kg)

For 1 liter of tomato juice:

• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

Sorting tomatoes. We divide all the tomatoes into about two parts. We select the smallest and most beautiful separately, we will lay them in jars. And broken, large and uneven fit for tomato juice. As they say, non-waste production.

We cut off all doubtful areas from damaged tomatoes, only healthy and fresh tomatoes should remain.

To make tomato juice, cut the tomatoes in half. This is for convenience, I grind them with a blender. You can use a juicer or mixer, whichever you prefer.

It turned out 2 liters of juice. It must be brought to a boil. Drain the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. Turn off immediately after boiling.

We must first prepare clean liter jars and cover with boiling water. Cook more boiling water, we will do the first filling of tomatoes.

While the juice is boiling clean jars we lay whole tomatoes, lay them tightly so that there are fewer voids. Fill each jar with boiling water.

To prevent the tomatoes from bursting, each can be pricked with a toothpick in the area of ​​​​the stalk. And you can cut off the end with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour quite a bit on the bottom hot water and wait a few seconds. Do not add water all at once, but gradually.

Cover with a lid on top and wait for 5 minutes, let the contents of the jar sterilize a little. We drain the water.

Immediately, until the tomato juice has cooled down, pour it into the jar to the very neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

We cover each jar with lids and roll it up. Be sure to turn it upside down, wrap it with a blanket and leave it to cool completely.

Preservation of tomatoes at home without sterilization

Simple and quick recipes I guess everyone loves it. Hostesses always have a lot to do, and if we manage to find a simple recipe without problems, then we are happy to save time when cooking. But the taste of our workpiece will not suffer from this. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp

Approximately 1 liter of tomato juice is required for 2 kg of tomatoes. And in order to get 1 liter of juice, you need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use big tomatoes yellow color, and put small plum tomatoes in jars.

Tomato juice can be squeezed with a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and send them to the juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer for 10 minutes over low heat. Foam will form, which can be removed, although this is not necessary.

We can’t do without sterilization at all if we want to save the workpiece for the winter. That's why glass jars, best of all liter, pre-sterilized in the oven, microwave or over a kettle.

If you have not chosen yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over jars of tomatoes, cover with lids and leave for 10 minutes.

We drain the water, and immediately pour hot tomato juice into the jars. Pour all the way to the top of the jar.

We cover with metal clean lids and close tightly. Banks are turned upside down.

It remains to wait for a reason to open this yummy.

Recipe for the ages - tomatoes for the winter with vinegar

IN classic recipe Vinegar is often added to tomato preparations. And although not everyone loves him, he is still one of the most reliable preservatives, which helps to preserve the blanks even in a city apartment. Why a recipe for the ages? - Yes, because if you try to pickle tomatoes according to this recipe, you will want to keep it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp
• vinegar - 1 tsp

There are recipes in which, instead of natural tomato juice, tomato paste. I do not want to describe them, it seems to me that it turns out not as tasty and fragrant as with homemade juice. In this recipe, 3 liter jars need about 1.5 liters of juice.

Cut tomatoes for juice into slices and grind with a mixer, juicer, meat grinder or rub through a sieve. Choose any available and favorite way. I prefer a mixer. We bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10-15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and skim off the foam.

While the juice is being prepared, we put spices and a couple of cloves of garlic in sterilized jars at the bottom. Lay the tomatoes cut into large pieces. We fill banks hot water, most conveniently from a teapot. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon of salt, sugar and 9% vinegar directly into the jar.

You can not add vinegar according to this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour tomatoes with ready hot juice again, immediately twist metal lid and turn over the bank.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I looked at recipes on this topic, I noticed the comments of readers. Many do not like recipes with the addition of vinegar. I am loyal to vinegar, although recently I have been reducing its amount in preparations. And this recipe without vinegar, tomatoes are obtained as natural.

Tomatoes "lick your fingers" without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why even a marinade? And in order for their taste to be more tender, we will remove the skin from the tomatoes.

We will need:

• tomatoes

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp
• vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make it easier to do, on a tomato sharp knife make a criss-cross cut.

Pour boiling water over the tomatoes. After that, the skin is removed very easily.

Now cut the tomatoes into pieces.

Banks for this recipe can not be pre-sterilized, just rinse with soda. In clean jars, we tightly pack the tomatoes, lightly tamp with a spoon. See how much juice will appear in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many love sweet marinade. In this case, you can put sugar like salt, 1 tbsp. l.

We put the jar in a pot of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, lay a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Again, though, this is not required. If all sterilization conditions are met, the jars will stand without vinegar. And then you get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in our own juice with bell pepper

If you add to the marinade bell pepper, then the appetizer will receive a special flavor. I think it's worth trying and diversifying our recipes with one more. I hope you enjoy it. This recipe is also without an exact amount - add all the ingredients to taste.

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• Bay leaf
• black peppercorns

We will prepare the jars in advance, we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small beautiful tomatoes, which will be placed in banks. We pierce each tomato with a knife at the stalk.

At the bottom of the jar we put peppercorns, bay leaf and fresh leaves celery.

Pack the tomatoes tightly into the jar. At the bottom of the jar, I try to spread the fruits more, and on top the smallest ones. Insert a couple of garlic cloves inside the jar.

Pour the contents of the jars with boiling water, cover with a lid and leave to sterilize for 20 minutes. We drain the water and again fill it with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes with a blender until smooth.

We cut small pieces bell pepper. We put it in a saucepan and pour in the tomato mass there. Don't forget to salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour tomato juice into jars with tomatoes to the very top and cover with lids. Sterilization is no longer necessary, two hot fillings are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave them to cool completely.

Be sure to try this recipe, you won't regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn't resist introducing you to another one. wonderful recipe. Salted tomatoes are another of my recent finds, worthy of a separate topic. But I'm in a hurry to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.

So, another way to prepare, which will help to please you and your family for a long time cold winter and perhaps surprise your guests. If you have read this article to the end, you will surely agree that it is worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, believing that it is very difficult. In fact, there is nothing difficult in this recipe. canning tomatoes own juice no, the main thing is not to be too lazy to separate the skin and seeds from the tomatoes so that the tomato mass is more tender. But especially lazy ones can not separate anything, but make a filling with skins and seeds, it will also be delicious. These tomatoes keep well. room temperature.

Ingredients

To preserve tomatoes in your own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. per 1 liter of juice;

sugar - 1 tsp per 1 liter of juice (sugar is optional).

*** It is advisable to regulate the amount of salt and sugar yourself, because. their amount depends on the variety of tomato, on the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, and if they are sour, then you need to take it in more than in the recipe.

Cooking steps

Put the pot with tomatoes to boil on fire, periodically stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes until the tomatoes are soft and ready for further processing.

By using special device or a regular sieve, skip all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

When all the tomato mass is processed, then pour into a saucepan and bring it to a boil. Add salt and sugar (who decides to add). Take one jar, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll it up with a special machine.

Leave banks with canned tomatoes in its own juice upside down for a day. Then put away for storage.

Bon appetit and delicious winter to you!