Tomatoes in purchased tomato juice without sterilization. Canned tomatoes in tomato juice: a recipe for the winter

There is nothing tastier than opening a jar of homemade canned tomatoes in the winter and condemning it to mashed potatoes. Delicious and healthy at the same time! And if the tomatoes are also in tomato juice, then it turns out two in one - and eat and drink. And twice as many vitamins!

These tomatoes can be used to make pizza and lasagna, as well as for sauces.

What kind of tomatoes are better to take?

For a delicious snack, you will need two types of tomatoes:

1. To make the seaming look beautiful, and more vegetables fit in the jar, you need to choose ripe, but not large tomatoes. Cherries can be used if desired, but other varieties are fine. The main thing is that the tomatoes are small, smaller than a chicken egg.
2. Directly for (for pouring), it is advisable to take tomatoes with dense pulp, for example, cream (the size is no longer important here). They make a thick and rich juice - just what you need.

The jars must first be sterilized and allowed to dry, and the lids must be boiled.

How to determine the amount of vegetables?

To understand how many tomatoes you need, you need to put them in a jar. If several containers are preserved, the vegetables can then be weighed to find out the total amount.

As for tomato juice, it must be prepared in an amount equal to half the volume of the jar and another 150-200 g on top. For example, a liter jar of a tomato needs at least 700 ml of juice - this is taking into account the fact that it will boil a little.

Step by step cooking

Large fruits selected for juice should be pre-peeled. To do this, put them in boiling water for a couple of minutes, and then:

• remove the skin;
• cut the stalks;
• cut into 4 parts;
• grind in a blender or pass through a meat grinder;
• cook, periodically removing the foam until it stops gathering.

While tomato juice is being prepared, place washed and dried small tomatoes in jars and pour boiling water over them. Withstand 15 minutes.

Before laying, prick the fruit with a toothpick so that the skin does not burst.

When the juice is ready, drain the water from the tomatoes and immediately pour them with boiling juice to the very top. It is necessary to pour in such a way that when the lid is put on the jar, a little juice overflows. The rolled up jar needs to be turned over. Thus, no air will remain inside the jar, and the lid will be sterilized again with boiling juice.

Elementary proportion and minimum components. For 1 liter of juice - 1 tbsp. a spoonful of salt. We take coarse grinding, domestic manufacturer, without iodine and other additives.

We need (for two liter jars):

• Tomatoes (medium-sized) - about 1.2 kg
• Tomatoes (for juice) - up to 2 kg
• Salt - about 2 tbsp. spoons
• Sugar - 3 tbsp. spoons (adjust by yourself!)
• Vinegar (9%) - 2 tbsp. spoons

Important details.

• You can use tomato juice from the store. This is the fastest and also delicious algorithm.
• The calculation for any batch is simple: for a liter jar - about 500 ml of juice. When boiling, we bring it to taste with sugar, salt and spices - if desired.

How we cook.

Brief algorithm without sterilization.

Washed vegetables and divided into medium and large. Medium - for banks: make 1-2 pours of boiling water. Large ones - in juice: cleaned, mashed, boiled over low heat for 20 minutes. Pour juice over heated vegetables and seal tightly.

Now step by step - with photos and important details.

We wash all the fruits in running water, with a brush.

We distribute the tomatoes in jars and warm them in 1-2 pours of boiling water.

In the main characters, we choose samples with a dense skin, medium or small. Pierce each vegetable with a toothpick.- 1-2 times, better in the area of ​​the stalks to a depth of 1 cm.

We lay them out tightly on the banks. We love to cook in liters: just for one sitting for the whole family.

Fill jars with boiling water to the very top and let stand for 10 minutes. Drain the cooled water into the kettle, let it boil again and pour the future preservation again - for 2-3 minutes. Drain the second water and immediately fill with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one fill is enough.

While the vegetables are warming up, prepare the tomato juice for the final filling.

It is better to take larger vegetables, fleshy varieties, slightly overripe. In general, all those that will not be included in the cans for seaming as a whole. We put the fruits in boiling water in a large saucepan and keep on a low boil - 2-3 minutes. We move the pan under cold water. So the skin will move away from the pulp and it will be very easy to remove it.

It remains to make a simple tomato juice from peeled tomatoes. We cut arbitrarily, in medium slices and interrupt with a submersible blender - until a homogeneous mass. You can scroll the pieces through a meat grinder.

We put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaf and cloves.

We are waiting for the mass to boil, mix well and let it simmer over low heat - 15-20 minutes. Foam will appear: carefully remove it from the surface. At the very end, add vinegar.

Fill the tomatoes with juice and close for storage.

For a couple of minutes we scald the ladle with which we will work.

We collect the boiled boiling mass and fill each jar of tomatoes to the top. Close tightly and set to cool slowly wrapped.

Note!

Jars with turnkey lids must be turned upside down for wrapping. And we leave the containers with screw caps (twist off) to stand at the bottom.

Tomatoes in tomato juice from pasta: a recipe for the winter

This option can compete not only for the title of the most delicious of the "You'll lick your fingers!" series, but also for the "Awesome and simple!" medal.

We need:

• Tomatoes (small size) - how much will go in (we have 7 liters of total cans)
• Water - 1.5 liters
• Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

• Sugar - 1 teaspoon per liter of juice
• Salt - 1 tbsp. spoon per liter of juice
• Black pepper (peas) - 6 pcs.
• Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of cans:

• Per liter - 2/3 tsp (incomplete teaspoon)
• For 1.5 liters - 1 teaspoon
• For 2 liters - 1 dessert spoon

Read the preparation carefully with an important nuance about the calculation of tomato paste- and a luxurious result is guaranteed!

How to cook step by step with photo.

Sterilize jars (). We put tomatoes in jars. Fill the garden gifts with boiling water, not forgetting to measure the volume of boiling water. In our case, it took three liters. So, we need exactly the same amount of tomato juice. Cover jars with lids and let stand for 15 minutes.

During this time, we make tomato juice from the paste. The proportion of dilution of the paste in water depends on the type of product:

• If pasta with starch - 1:1 (one part pasta to 1 part water)
• If without a thickener - 1: 2 (one part of the paste to 2 parts of water)

We dilute the paste with the right amount of water to get 3 liters of juice, as we understood in the previous step with pouring boiling water into jars. Add salt, sugar, pepper and parsley. Adjust the saltiness and sweetness of the solution to taste.

We put the solution on the stove - boil for 10 minutes. The foam can be removed or not - at will.

Drain the water from the jars and add a portion of vinegar according to the size of the container. We fill the vacated volume with freshly prepared boiling juice. Seal the jars tightly with lids. Wrap with a blanket, let cool. Store in a moderately cool place.

Recipe for cherry tomatoes in tomato juice for the winter (other varieties will do)

Cherries are super-tomato babies that quickly gained popularity in gourmet salads. They broke into the list of favorite blanks. One-bite peeled tomatoes are especially appetizing. However, this delicacy without peel with sterilization can be repeated on any variety.

For a batch of tender goodies we need:

• Cherry for each 1 liter jar - up to 600 g (how much will go in)
• Tomato juice - 3-3.5 l

For every liter of juice:

• Salt - 1 tbsp. spoon
• Sugar - to taste: 2 to 5 tbsp. spoons (babies should try sweet!)
• Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

• Garlic - to taste: we have 1/3 of a medium head (the size of a chicken egg)
• Allspice (peas) - 2-3 pcs.
• Carnation - 1 pc.
• Bay leaf - 1 pc.

Sterilization preparation.

How easy is it to peel cherry tomatoes? Boil water in a large saucepan and throw the little ones literally for half a minute. We catch with a slotted spoon and send it under cold water. This will stop the heat and allow the thin skin to separate easily from the flesh.

Keep the juice on a low boil for 5 minutes, dissolving all the additives. We distribute the peeled tomatoes in jars and pour boiling juice over them.

We sterilize the filled jars in a saucepan with a towel at the bottom. Pour water over the shoulders of the jars. We detect from boiling water depending on the volume:

• 500 ml - 8 minutes
• 1 liter - 15 minutes

The video below is another quick elementary algorithm on how to preserve babies in the skin without sterilization. Everything is very similar to our first classic recipe with boiling water and then hot tomato juice.

Recipe for the winter halves without vinegar + video

You can also cut into slices and arbitrary pieces. Both luxurious large specimens that do not fit into the roll as a whole, and all suitable ones, but substandard outwardly with roughness on the skin, will do.

For a liter jar we need:

• Chopped tomatoes - how many will come in halves and slices (after cutting and peeling from bumps on the peel)
• Sugar - 1 teaspoon with a slide
• Salt - 1 tbsp. spoon without slide
• Black pepper (peas) or a mixture of peppers - 5-8 peas
• Bay leaf - 1 piece
• Allspice (to taste) - 2 grains
• Citric acid (for better storage) - at the tip of a teaspoon

How to cook.

At the bottom of a clean liter jar we put black and allspice, parsley. Cut the tomatoes in half or large slices and lay them as tightly as possible in a jar. We fall asleep on top of the chopped vegetables sugar, salt, citric acid.

We cover the containers with clean lids and place them in a pan for sterilization. An interesting process awaits us! During heat treatment, vegetables in jars lose volume, releasing juice.

We add pieces, compacting the styling, and continue sterilizing until the surface of the tomatoes is completely covered with juice. The exact time of sterilization cannot be predicted. Start from 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), we take it out and roll it up hermetically. Wrap up and let cool. Citric acid will allow the workpiece to perfectly withstand the conditions of the apartment and stand until spring.

A video with step-by-step instructions will inspire those who find such boiling difficult to experiment with chopped tomatoes. But it is just longer - with a very tasty result.

2 more recipes “You will lick your fingers!”: Sweet and with garlic and horseradish

A piquant sample in tomato juice will seem the most delicious for those fans who cannot imagine pickling for the winter without garlic. And the sweet proportion will completely surprise any guest.

We close according to any of the algorithms above.

1. We described the first recipe as carefully as possible so that you can always easily navigate, how to preserve vegetables in the skin without sterilization.
2. A recipe with cherry will help you cook peeled tomatoes of any variety, after all, the time of sterilization of filled cans depends only on their volume

1) For sweet tomatoes in their own juice for 1 liter of juice, you need to put 6 tbsp. spoons of sugar and 1 tbsp. a spoonful of salt.

Other additions are optional.

• You can only classics: black pepper, lavrushka, cloves.
• Or make an accent with garlic, including in the company of horseradish.
• Of the curiosities, cinnamon is perfect (1-3 pinches per liter of filling).

However, with sweetness and new notes, everything is to your taste, in a small batch for testing.

2) To pickle tomatoes in juice with garlic and horseradish, we use the following calculation:

• Tomatoes - how much will fit when stacked without pressure
• Tomato juice (prepared or from the store): about 500 ml of juice for each liter jar

For every liter of juice:

• Horseradish root (peeled and three on a fine grater) - 1/3 tbsp. spoons
• Garlic (peeled and passed through a press) - 1/3 tbsp. spoons

Fragrant canned tomatoes in tomato juice, the best recipes with photos

Canned tomatoes in tomato juice are not only a wonderful snack that is consumed as a separate dish, they can also serve as the basis for all sorts of sauces and even seasoning for borscht.

Tomatoes in tomato juice made from tomato paste

Even if the year turned out to be lean for tomatoes, and you don’t have enough to make tomato juice, you should not despair. You can make it with tomato paste. The main thing is to choose one in which there are fewer additives.
Required Ingredients:

• tomatoes
• tomato paste - 6 tbsp. l.
• sugar - 5 tbsp. l.
• salt - 3 tbsp. l.
• water - 3 l

How to cook canned tomatoes from tomato paste

Cooking method:

1. we select strong, ripe, most delicious tomatoes, wash them thoroughly, separate the stalks and put them in pre-prepared sterilized jars. Try not to crush the tomatoes during the unfolding process, but place them tightly in the jar;
2. we prepare juice from water, tomato paste, salt and sugar, mix everything well in an enamel pan and bring to a boil. Boil this mixture until the white foam disappears, which is approximately 5 minutes. Naturally, if you have a lot of tomatoes, you can squeeze the juice out of them with a juicer. You can also use a meat grinder, but then you need to separate the skins and bones from the ground mass with a strainer. Some housewives also use ready-made juice from their stocks or bought in a store;
3. pour boiling juice into jars, sterilize them for 10 minutes and roll them up with lids. We wrap the jars well and keep it that way until it cools completely.

Tomatoes canned in tomato juice

A simple recipe for preparing canned tomatoes in tomato juice

Required Ingredients:

• tomatoes - 1-1.5 kg (depending on what size they are)
• ready-made tomato juice - 1.25 l
• sugar - 2 tbsp. l.
• salt - 1 tbsp. l.
• garlic - 1 tbsp. l.
• horseradish root - 1 tbsp. l.
• red bell pepper - 125 g.

Cooking method:

1. well-washed tomatoes are placed in a pre-prepared 3-liter jar;
2. fill them with boiling water, hold for 15 minutes, drain the water and again fill with new boiling water for another 10 minutes;
3. we twist garlic, horseradish root, bell pepper through a meat grinder;
4. take a saucepan or a cauldron with a thick bottom, pour tomato juice into it and bring it to a boil. Add chopped garlic, pepper and horseradish, salt, sugar to it. Everything should boil for 5-7 minutes;
5. pour freshly boiled tomato juice into a jar of tomatoes and roll up;
6. turn the jar upside down, wrap it up and leave it like that for a day.

Brazilian tomatoes (in tomato juice)

Spicy canned tomatoes in Brazilian tomato juice

Required Ingredients:

• tomato juice - 1 l
• tomatoes - 2.5 kg
• salt - 1 tbsp. l.
• bay leaves - 10 pcs
• pepper (peas) - 10 pcs
• garlic - 3 cloves
• dill - 1 bunch
• seasoning curry.

Cooking method:

1. carefully wash the tomatoes and remove the stalks;
2. finely chop the dill;
3. jars should be sterilized, then put all the spices and tomatoes in them;
4. bring tomato juice to a boil, and then add a pinch of curry seasoning to it;
5. pour boiling juice into jars with tomatoes, add salt there;
6. jars are pasteurized for 7 minutes, after which they are rolled up.

In winter, you will enjoy both excellent tomatoes and tomato juice. And your friends, having tried this wonderful snack at your place, will definitely ask for her recipe. Preservation for "5+" will become your signature dish!

Many housewives prepare conservation in the summer. Salads, snacks, jams, compotes - all this is placed in our basements and cellars. Canned tomatoes are especially popular. If you want to cook something like this, try tomatoes in tomato juice.

Natural product from the garden

Many of us love tomato juice. In the store, most often this product is sold in a pasteurized form, and there are reasons to doubt its quality and naturalness. If you want to make a delicious, and most importantly, healthy drink, write down how to make tomato juice from tomatoes.

Compound:

• 4 kg of fresh tomatoes;
• sugar and salt to taste.

Cooking:

Surprise your family

Many housewives preserve tomatoes in brine. Some people like the classic recipe with vinegar, some use acetylsalicylic acid, and some like spices. Try preparing tomatoes in tomato juice. You will love this winter recipe. You will receive a unique two-in-one product: selected tomatoes and natural juice.

On a note! Sugar and salt should be added to taste. On average, one container with a nominal volume of 700 ml takes 1 tbsp. l. salt and about 2/3 tbsp. l. granulated sugar.

Compound:

• fresh tomatoes;
• salt and sugar to taste.

Cooking:

Recipe for beginner housewives

Inexperienced housewives often encounter problems during the preservation of vegetables. It is not necessary to start your culinary journey with complex ways of preparing tomatoes. We offer you a recipe for tomatoes in tomato juice that does not require sterilization.

Compound:

• 4 kg of fresh tomatoes;
• 2 tsp granulated sugar;
• salt - 2 tbsp. l.;
• pepper mixture - 1 ½ tsp;
• 3-4 pcs. clove inflorescences.

Cooking:

1. We wash the entire portion of the tomatoes, dry them. Cut out the stem.
2. We divide the tomatoes into two equal parts.
3. From one part weighing 2 kg we prepare juice.
4. We cut the tomatoes into slices and pass them through a juicer.
5. Pour the resulting juice into a thick-walled bowl.
6. Bring the juice to a boil over moderate heat.
7. Boil the juice for 5-10 minutes, and then add granulated sugar, clove inflorescences and salt.
8. Mix everything and continue to cook for another quarter of an hour.
9. Sterilize and dry storage containers.
10. Put tomatoes in jars.
11. Pour the tomatoes in jars with boiling water.
12. After a couple of minutes, using a special mesh, drain the liquid and immediately pour the tomatoes with the prepared juice.
13. We roll up the lids and turn the jars upside down.
14. Such preservation should be stored at room temperature in a cozy dark place.

Snack "Two in One"

You have already learned how to prepare tomatoes in tomato juice for the winter. You can turn on the culinary fantasy and cook an unusual snack. Crispy cucumbers combined with tomatoes in their own juice - how do you like this option? This appetizer has won the hearts and stomachs of many gourmets.

Compound:

• fresh tomatoes - 3 kg;
• 1 kg of cucumbers;
• freshly squeezed tomato juice - 1 l;
• table salt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• 2-3 pcs. garlic cloves;
• a pinch of dill seeds;
• 4 things. peppercorns;
• 2-3 pcs. laurel leaves;
• vinegar with 9% concentration - 1 tbsp. l.

Cooking:

1. Wash fresh cucumbers thoroughly.
2. We shift them into a deep bowl and fill with cold filtered water.
3. In this form, leave the cucumbers for several hours.
4. Rinse the tomatoes thoroughly, remove the sepals and carefully cut the stem.
5. Rinse canning jars under running water, if necessary using a detergent.
6. Banks are sterilized in a convenient way.
7. At the bottom of each container we lay out bay leaves, peppercorns, dill seeds and garlic cloves.
8. We tightly pack cucumbers and tomatoes in a jar.
9. Pour filtered water into a thick-walled dish and bring it to a boil.
10. Pour boiling water over vegetables and cover jars with lids.
11. In this form, leave the vegetables until the water has completely cooled.
12. Then pour the liquid into a thick-walled dish and repeat the above procedure one more time.
13. Bring freshly squeezed tomato juice to a boil.
14. Pour granulated sugar and salt into boiling juice.
15. Mix everything well and boil for a quarter of an hour.
16. We fill the jars with vegetables with the prepared marinade.
17. Pour vinegar with 9% concentration into each jar.
18. We roll up the jars with lids and leave them to cool completely in a secluded and warm place.

For canning tomatoes in their own juice, it is better to use small tomatoes. Pay attention to cherry tomatoes.

Many housewives remove the skin. To do this, on the side of the stalk, you need to make a cross-shaped incision on the tomatoes, and then scald the vegetables with boiling water. After such a “soul”, the skin can be easily removed.

Important! Tomato juice must be natural, without pits and pomace. Therefore, tomatoes must be passed through a meat grinder or carefully ground through a sieve.

Some housewives use pasteurized tomato juice for preservation or dilute pasta in water. The taste of tomatoes from this practically will not change.

I suggest you cook a very tasty preparation for the winter - tomatoes in tomato juice. The recipe is easy to make and the results are amazing! How great it will be in winter to open a jar of tomatoes in tomato juice, to offer to guests and relatives. It will be very tasty with boiled potatoes, with meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, it's convenient.

So, the main ingredients for making tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. I added more garlic, hot peppers and spices, but this is not at all necessary! Tomatoes for juice take the most ripe, and for the preparation itself - small or medium-sized.

We cut large tomatoes into large pieces so that it is convenient to pass through a juicer.

If you have a manual, then you can adjust the density of the spin. And if, like mine, it’s electric, skip the squeezes again through the juicer. It remains a thick mass that can be used in the preparation of soup or a second course.

From 1 kg of tomatoes, I got 1 liter of juice, it may turn out a little less, depending on the juiciness of the tomatoes.

Pour the juice into a saucepan, add salt, bring to a boil. You need enough salt so that the juice is slightly oversalted, because the tomatoes will take some of the salt. Cook the juice over moderate heat for 10-15 minutes, removing the foam (it can also be used in cooking other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is being cooked, we sterilize the jars over steam, put the garlic, half of the pepper, spices and tomatoes.

I prick the tomatoes with a toothpick near the stalk so that the skin does not burst. Pour boiling water over and leave for 10 minutes, covered with a lid.

Then we drain the water, pour the tomatoes with hot tomato juice, tightly close the lid (I use thick nylon), turn over, wrap and leave to cool. After that, we remove the tomatoes in tomato juice for the winter in a cellar or other dark cool storage.

It took me 500 ml of juice per liter jar. I put the rest of the juice in a bag with a latch and put it in the freezer. It can be used in winter as a dressing in soups or main dishes.

Tomatoes in tomato juice are ready! Eat to your health!