Tomatoes in sob juice without sterilization. Canning tomatoes in their own juice: the best recipes with photos
tomatoes in own juice for the winter - the best and delicious recipes: just lick your fingers! This delicious tomato appetizer is easy and simple to diversify your festive table. Cooking tomatoes in a tomato is as easy as shelling pears and you will need very few products. Our selection contains only the most best recipes useful blank for the winter. All recipes for pickled tomatoes for the winter in their own juice are so delicious that you just lick your fingers. In addition, they are easy to prepare. Sign up soon so you don't lose it!
A simple recipe for tomatoes in their own juice for the winter
Ingredients:
- 4 kg of dense ripe tomatoes;
- 6 kg of ripe tomatoes for juice.
- For every liter of juice: 1 tbsp. l. salt
- 2 tbsp. l. Sahara.
Approximate exit finished product 6 liters
How to cook:
So, we need 2 types of tomatoes. These are well-ripened tomatoes, from which we will prepare tomato juice. As well as dense fleshy tomatoes, which we will put in bottles. It is better to opt for small and even tomatoes.
Thoroughly wash the tomatoes intended for laying. Pack clean and dry tomatoes tightly into sterile jars.
It is convenient to use 2 or 3 liter bottles, although you can roll up in a smaller container. Temporarily cover the jars with sterile lids.
Tomato juice can be prepared in a juicer or juicer, or you can use the old, as they say, "old-fashioned" method.
What not to do is to use ready juice even good producers and even more tomato paste. Do not pollute fresh ecological product ingredients already in industrial processing. In the end, you roll tomatoes for yourself, for your family, so everything should be only natural !!!
So, back to cooking tomatoes for canning. For this ripe tomatoes no less carefully wash, and then cut into large pieces. chopped tomatoes cook in enamelware until they become soft. We cover the pan with a lid so that the tomatoes release the juice faster.
Pass the tomato mass through a sieve to remove seeds and tomato skins.
Be sure to measure the amount of juice obtained. The volume varies depending on the variety and degree of ripeness of the tomato.
For each liter of tomato juice, add one tablespoon of salt (without top) and one and a half tablespoons of sugar
Boil tomato juice for 15 minutes.
With hot, literally boiling juice, carefully pour jars with tomatoes for the winter. Again cover with lids and set to sterilize. We sterilize 2-liter bottles for 30 minutes, liter bottles for 15 minutes.
Tightly roll up the jars, turn the lids down. Preservation is desirable to wrap up to cool completely. That's all, the tomatoes in tomato juice are ready. 
Tomatoes in their own juice - a recipe for the ages!
Very simple and practical recipe pickled tomatoes, which can be used for large, soft, and slightly crushed tomatoes.
What you need for cooking:
- large, ripe tomatoes for juice;
- small tomatoes;
- salt and sugar;
- allspice- peas;
- Bay leaf;
- cloves and cinnamon (optional, this is an amateur).
For 3 liter jar goes two kilograms of tomato and a liter of tomato juice
.Tomatoes in their own juice for the winter - step by step recipe with photo:
- Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
- Scroll the tomatoes selected for juicing through a meat grinder, pour the cooked tomato into a saucepan and put on a small fire.
- For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves.
- After the tomato boils, remove the foam and boil until the foam stops forming (12-15 minutes).
At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato cooks. - Drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.
Tomatoes in own juice with bell pepper
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Ingredients:
- mature hard tomatoes - 3.6 kg;
- ripe soft tomatoes for juice - 3 kg;
- spices per 1 liter jar: dill umbrellas - 1 pc.;
- Bulgarian pepper - 2-3 slices;
- garlic - 2-3 cloves;
- cherry leaves - 1 pc.;
- bay leaf - 1 pc.;
- black peppercorns - 3-4 pcs.;
- allspice peas - 2-3 pcs.
- For 1 liter of tomato juice: salt - 1 tablespoon;
- sugar - 2 tbsp.
Cooking:
Peel the tomatoes for juice from the stalks, rinse, pass through a meat grinder. Rinse the rest of the tomatoes, prick with a toothpick around the stalks in 3-4 places. Rinse jars and lids thoroughly and sterilize.
Place dill, peppers, garlic, herbs on the bottom of the jars (you can also add horseradish, cloves, etc. to your taste - whoever likes what);
Place the tomatoes in a jar tightly and pour to the eyeballs boiling water.
As soon as the jars have cooled down, to the point where they can be safely taken with your hands, drain the water and pour a second time with boiling water.
Bring the tomato juice to a boil with the addition of sugar and salt (since all tomatoes have varying degrees acidity, then, if necessary, try and add either salt or sugar, the taste should be saturated).
Drain the cooled water one by one and pour boiling tomato over it - immediately tighten the hot lids tightly.
Turn the jars over on a towel and cool. 
Tomatoes in their own juice for the winter without skin
Ingredients:
- tomatoes of the "Plum" variety - 1 kg;
- large tomatoes - 1 kg;
- bay leaf - to taste;
- allspice - to taste;
- cloves - to taste;
- sugar - to taste;
- salt - to taste.
How to cook tomatoes in a tomato without skin for the winter - a step-by-step recipe with a photo:
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Preparing tomatoes for laying in jars: we do on one side small tomatoes cruciform incision and pour boiling water. Let's leave for a minute
Removing skins from tomatoes
Boil the lids (5-10 minutes)
We wrap the spout of the teapot with a cloth, bring the water in the teapot to a boil and put a jar on the spout. Sterilize with hot steam for 3-5 minutes
We lay out small tomatoes (without skin) in jars, and we interrupt large ones with a blender in mashed potatoes
If you want to pour pure juice over the tomatoes, strain the tomato puree through a sieve or run the tomatoes through a juicer.
Bring tomato puree to a boil
Add spices, salt and sugar 
spices can be put directly into the jar (on a 0.5 l jar: cloves - 2 pcs., bay leaf - 1 pc., allspice - 3 pcs.)
salt and sugar are put in tomato puree to taste. Do not spare salt and sugar - the puree should be saturated.
Boiling the tomato puree small fire 3-5 minutes 
We fill tomato puree cans of tomatoes
Roll up. delicious tomatoes ready for the winter!
Tip: if you use jars with a lid (as in the photo), then it is better to sterilize canned food
Tomatoes in their own juice for the winter - a recipe without sterilization
Recipe Ingredients:
- 3 kg of hard small tomatoes for seaming;
- 3 kg of soft juicy tomatoes for tomato juice;
- 8 pcs. black peppercorns;
- 2 sprigs of dill and parsley;
- salt at the rate of 1 tbsp. spoon and sugar 1 teaspoon per 1 liter of tomato juice.
Cooking:
Wash and sort the tomatoes, separating the spoiled fruits. Wash greens and finely chop. Coarsely chop the tomatoes for juice and place in a saucepan.
Bring to a boil, then add greens, and, stirring occasionally, simmer for 20 minutes until the tomatoes are soft.
In the boiled tomato mass, it is necessary to separate the cake from the juice using a sieve or special device.
Prick small tomatoes with a fork or toothpick so that they do not crack during preservation.
Pack them tightly in prepared sterilized jars, add 2 pcs. hot pepper, pour hot water, cover with lids and leave for 20 minutes.
Bring the tomato juice back to a boil, add sugar, salt and mix. Then, one by one, pour water from each jar, pour in the tomato, cover with a lid and roll up.
simple recipe canned tomatoes in its own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, and in their absence - tomato paste.
Varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the volume of the jar in which we marinate them. My proven and simple recipe with step by step photos will tell you how to make such a preparation for the winter.
How to preserve tomatoes in your own juice
First, we sort out the available tomatoes and wash them. For packing in jars, it is better to take dense, fleshy fruits, and soft, overripe or bursting ones will be used for juice.
When the tomatoes are washed and sorted, we make the marinade. Soft fruits are scrolled through a meat grinder, chopped with a blender or squeezed juice on a juicer. Boil the resulting slurry or juice for 20 minutes and add spices. For each liter of juice, put 1 tablespoon coarse salt, 1 tablespoon granulated sugar, 1-2 leaves of parsley and a few peas of black pepper.
If there are no tomatoes for juice or there are few of them, then dilute the pasta with water to the consistency of tomato juice and then cook the marinade with the same spices.
While the marinade is boiling, prepare and fill the jars. To the bottom clean jars put an umbrella of dill, currant leaf, a leaf of horseradish and a couple of cloves of garlic. This amount is suitable for a half-liter jar, and for other volumes it should be reduced or increased. Remember that the more leaves and garlic we use, the more spicy and spicy taste tomatoes in their own juice will have.
We put the tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I do not pierce, because dense fleshy fruits, even with a broken skin, do not disperse and remain whole and just as dense.
For better storage blanks should be sterilized. To do this, put a towel on the bottom in a saucepan or deep frying pan, put jars.
Pour boiling marinade into them, cover with lids. We fill the pan with water up to the shoulders of the cans and boil for 10 minutes 0.5 l, 5 minutes 0.1-0.3 l.
Then we close the lids, turn the jars over, and after cooling we put them away for storage. Total time cooking time about 40 minutes.
Tomatoes in their own juice homemade recipes can be stored at room temperature.
Ready tomatoes are great addition To various dishes, differ in taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.
You have already closed many options for home canned tomatoes and are thinking, where else to put the rest of the crop? Remember about " Tomatoes in their own juice for the winter "recipes, which even after heat treatment remain quite useful in terms of gastronomic qualities, retain their natural taste and are quite suitable for other dishes with the inclusion of tomato.
Someone who has never tried the result of such experiments will say - "butter oil". This is an erroneous opinion! Juicy tomatoes Yes, even in their own juice they will amaze with amazing taste. And besides, after eating a vegetable, you can enjoy the juice-pouring, that is, it turns out such a kind of "two in one".
Tomatoes in their own juice for the winter: A simple recipe
Simple at first glance, the method proved to be very practical in practice. Substandard vegetables (overripe, wrinkled, too large, irregularly shaped, crushed, with spoiled places), which are put on a tomato, and high-quality fruits, which are the basis of the recipe, will find their use in it.
Small, strong tomatoes for laying in jars and ripe, large ones for pouring,
Salt, sand-sugar,
Lavrushka, grain black pepper, for an amateur - cinnamon and clove stars.
If there is ready-made tomato juice home production, then use it. On average for one three-liter jar will go up to a liter of juice and about 2 kilos of fruit.
Solanaceae are sorted: some are “turned” into a tomato, others are placed in prepared jars. For pouring, the fruits are scrolled in a meat grinder in mashed potatoes or through a juicer, and the juice filtered from the peel and seeds is heated over low heat. 5 tablespoons are poured into it. table salt, 6-7 tbsp. granulated sugar, 6 bay leaves and 5 allspice peas.
Water boils in another bowl. Small tomatoes are distributed in jars and poured with var, covered with lids. Additionally, for uniform heating, the container is wrapped in a terry towel, and let it stand for a short time. Then the water is drained, and the boiling tomato is poured in.
Like all " delicious tomatoes in its own juice for the winter. Recipes”, the workpiece is preserved and kept warm until cool.
Recipe 2
The following recipe is intended for the lazy, although any preparation of home canned food can hardly be called an occupation for the lazy, or, conversely, busy housewives. Quick ones are prepared from the following products:
1 kilogram of red nightshade,
handful of garlic,
1 small beetroot
1 daikon root
Tomatoes are washed, pierced with a toothpick in several places and glass jars are filled with them. Filling-marinade is prepared in this way: 2-3 tomatoes, along with Bordeaux and daikon roots, are ground through a meat grinder, seasoned with crushed garlic to taste and sugar, salt (2 tablespoons of each spice).
2 tsp is also added there. table otst and optional small piece red hot chili pepper. The mixture is brought to a boil and boiled for 10 minutes, after which it is poured into jars to the tomatoes.
The container closes nylon lids and taken out into the cold. The ripening period for snacks is 3-4 days; storage conditions - in a cold room.
Recipe 3
Another way to block such unusual workpiece(no otta) suggests the presence the following ingredients for three jars with a volume of one liter:
5 kilos of tomatoes (3 kg of small, strong and 2 kg of soft, large, fleshy),
60 g of coarse salt and sugar sand,
Peppercorns are black and allspice for flavor.
Small solanaceous are washed out, pierced a couple of times with a toothpick to avoid bursting of the fruit, and tightly fit into jars sterilized in any way. Large vegetables are cut into slices as on, folded into an enameled container, which is covered, and the contents are heated without boiling. After the hot mass is rubbed on a sieve to obtain juice.
A tablespoon of sugar and salt, a pinch of cinnamon (optional) and peppercorns are poured into the juice for every one and a half liters. By the way, you can not wipe the tomato mass, but blanch it, removing the skin, and puree it with a blender, if its uniformity is not too important for the cook. Great Supplement will become garlic, crushed through a press or chopped with a knife.
Tomato filling is poured into a separate pan, boils, removing the oncoming foam from the surface. The bubbling juice is poured into jars with small solanaceous ones, and the container is placed for sterilization for a duration of 8-10 minutes.
All ends" Tomatoes in their own juice for the winter "recipes for the winter hermetic seal. Hot preservation should also be wrapped in a blanket and wait for it to cool, and only then take it out to the pantry.
Tomatoes in their own juice for the winter: Recipe 4
The next twist is characterized by a delicate salty taste and the preservation of the natural juiciness of the fruit. Due to this, this can be used for cooking amazing sauces. A wonderful blank can be closed from the following components:
2.5 kilos of mature nightshade,
Half an onion,
A piece of red chili,
2-3 large garlic cloves,
Horseradish root 5-7 cm,
2 dill umbrellas,
1 tbsp mustard powder,
A couple of currant leaves
1.5 liters of filtered water,
2 tbsp coarse salt.
By analogy with previous technologies, medium-sized fleshy tomatoes are washed and pierced with a fork or toothpick. Fresh green leaves and dill umbels are rinsed; the roots are peeled, washed and chopped into pieces of 2-3 cm. The garlic is peeled, and the cloves are cut into plates or simply transverse slices. The seeds of bitter pepper are cleaned, and the pulp crumbles. Those who don't love hot snacks, can reduce the amount of garlic and chili added. Half of the onion is cut into half rings.
Banks on " How to cook tomatoes in your own juice for the winter "recipes prepared in advance: washed, sterilized, dried. Lids are also processed and annealed. IN glass container leaves, spicy and fragrant roots, garlic, chopped chili are stacked. Next, the containers are approximately 2/3 filled with tomatoes, periodically shaking the dishes to compact the styling.
Nightshade will be poured saline solution. For him, water is taken, in which grains of salt are dissolved, and the resulting brine is filtered by overflow through gauze or cotton (linen) fabric. A clean solution (the precipitate remains in the tissue) is drained to the tomatoes in jars.
Onion half rings are laid on top and poured mustard powder. If necessary, add a little more brine. It is closed with nylon lids and kept in a room for salting for up to 3 days. As soon as the solution becomes cloudy, the snack is transferred to a cool place, where it will be salted properly in a month.
Recipe 5
No frills, focusing exclusively on natural taste, “naked” tomatoes are closed - without skin - in their own juice. The recipe contains a limited number of components: only tomatoes, salt and sugar, due to which the taste of the workpiece turns out to be precisely tomato, which is not interrupted spices and seasonings. You can preserve nightshade in a similar way from:
2 kilos of dense vegetables and about 3 kg of fruit per tomato,
50 g of granulated sugar,
80 g of coarse salt.
Without exception, all tomatoes are washed. Small and strong in most varieties have a dense peel, so before heat treatment they need to be pierced a couple of times with a toothpick. And only then they are dipped in boiling water for 1.5-2 minutes, doused with cold water and peeled, which will easily come off after blanching. Cans for seaming are cleaned with soda, rinsed thoroughly with water and steam sterilized; Before laying vegetables, the container should be dried.
So, “naked” tomatoes are neatly and tightly stacked in clean and dry jars. Large ones are cut into slices, put into a saucepan and simmered over low heat, and then rubbed on a sieve or mashed in any other way (the main thing is that the mashed potatoes come out homogeneous).
The outcome of the recipe depends on the quality of the tomato filling. Tomatoes in their own juice for the winter - recipes quickly". Therefore, uniformity, taste and degree of density are important criteria. Pour into cooked tomato salt, sugar sand, and it is thoroughly mixed.
Jars of tomatoes are poured with juice, covered with lids and sterilized in large saucepan with boiling water for 10-13 minutes. The containers are rolled up with boiled lids, placed upside down and cooled. Storage is expected cool place, but it will also stand idle in a room or kitchen.
Recipe 6
Instead of tomato sauce to preserve tomatoes, you can use a somewhat unusual, but very interesting substitute - Tabasco sauce. It will give the appetizer a unique flavor and moderate spiciness. Although spiciness is not the main thing in the recipe, other points are more important - versatile shades in palatability and a variety of flavors. Required products for blockage:
tomatoes with garlic.
The tomato mixture is rubbed through a fine sieve to separate the homogeneous mass and cake. The uniform tomato is returned to the stove and boiled again. Hot fill jars with tomato pulp are poured, sterilized in boiling water for 10-12 minutes and quickly rolled up.
« Harvesting tomatoes in their own juice for the winter. Recipes» provide an opportunity to close banks with delicious snack, moderately spicy or, conversely, naturally natural. They are often used for cooking first courses (shchi, borscht and soups), put in salad stews, and even invigorating drinks are prepared.
Helpful Hints
If later rolled tomatoes are supposed to be cooked tomato sauces and dressings, then before capping they should be blanched and skinned.
For bookmarking in banks on " Tomatoes in their own juice for the winter. Recipes with photos» It is desirable to select vegetables of the same degree of maturity (either all slightly unripe, or uniformly red) and of the same variety. But not too soft!
Tomatoes in their own juice are very tasty preparation for the winter. appetizing, juicy tomatoes perfectly complemented by fragrant, refreshing juice. The appetizer is good as an addition to main courses, and is also used to make pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe from year to year.
To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.
The best recipes for tomatoes in their own juice for the winter
Tomatoes in their own juice can be prepared in several ways. Any of the recipes winter harvest They have their own zest and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dish, and fragrant, delicious juice you can just drink it or prepare various sauces and dressings based on it.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
- 3 tablespoons of sugar;
- 3 tablespoons of salt;
- 2 grams of red ground pepper;
- 0.5 teaspoon citric acid or 2 tablespoons 6% wine or apple cider vinegar;
- 1 tablespoon of vegetable oil;
- 4 umbrellas of dill;
- 4 cloves of garlic.
Cooking:
Tomatoes are pierced with a needle or a toothpick, and tightly placed in sterilized jars (they are sterilized in the oven for 10 minutes), garlic and dill umbrellas are placed between them.
For the preparation of tomato juice, sweet, fleshy fruits are taken. To get juice from tomatoes, the peel is removed. To do this, in a pot of hot water, tomatoes are lowered in portions for 2 minutes. Then they are taken out and sent to cold water. The peel is then easily removed from the surface of the fruit.
Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice, if desired, can be filtered through gauze, a sieve.
The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper are added, vegetable oil. After boiling, it is cooked for 10 minutes, citric acid or vinegar is added before turning it off. When cooking, the emerging foam is removed with a slotted spoon.
The finished drink is poured into jars with tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. A cloth or gauze is lined at the bottom of the container. Pour into the saucepan hot water on the shoulders of the banks.
Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, corked with lids, installed upside down and wrapped in a blanket until cool. The cooled cans are sent to the pantry.
Ingredients:
- 5 kilograms of tomatoes;
- Tomatoes for juice or 3.5 liters of ready-made tomato juice;
- Salt - to taste.
Cooking:
Banks are washed, steamed in the oven or microwave. The lids are covered with boiling water.
Tomatoes for juice are passed through a meat grinder. The juice is heated in a saucepan, salt is added. After boiling, 3-5 minutes are detected, after which the fire is turned off.
Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Banks are placed under the covers upside down until completely cooled. Then they can be sent to storage.
Tomatoes in their own juice without vinegar: video
Ingredients:
- 2 kg soft large tomatoes for juice;
- 2 kilograms of dense fruits;
- 5 tablespoons of salt;
- 6 tablespoons of sugar;
- 8 peas of allspice;
- 3 tablespoons 6% wine or apple cider vinegar.
Cooking:
Metal canning lids are placed in boiling water for 5 minutes.
Sterilized jars are filled to the top with tomatoes. large tomatoes scalded with boiling water and cooled under running cold water. The fruits get rid of the skin and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pot is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the emerging foam is removed.
While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. Banks are covered with lids and left to stand for 10 minutes. The water is drained, and the procedure is repeated again.
Then, a tablespoon of vinegar is poured into each liter jar, and hot tomato juice. The container is twisted with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar, pantry.
Tomatoes for the winter in their own juice without sterilization and without vinegar: video
Ingredients:
- 5 kilograms of tomatoes;
- 2 tablespoons of salt;
- 2 tablespoons of sugar.
Cooking:
3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.
2 kilograms of medium-sized, dense washed tomatoes are cut, put in a saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.
The skin is removed from the tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.
Tomatoes in own juice. Easy way: video
Ingredients:
- 4 kilograms of tomatoes;
- 1 tablespoon of apple cider vinegar per liter of juice;
- 1 tablespoon of salt per liter of juice;
- 4 tablespoons of sugar per liter of juice;
- a pinch of cinnamon;
- 6 cloves.
Cooking:
Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and chopped with a blender. Salt and sugar are added to the tomato mass. The pot is put on fire. The juice is brought to a boil. The fire decreases when boiling, and the juice boils for 20 minutes.
Washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly laid in sterilized jars. Tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. small tomatoes no need to refill.
The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There must be no air left in the jar!
The container is corked with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.
Ingredients:
- 5 kilograms of tomatoes;
- 3 onions;
- a head of garlic;
- 3 bell peppers;
- 3 tablespoons of salt;
- 5 heaping tablespoons of sugar;
- 1.5 tablespoons of citric acid;
- 4 bay leaves;
- 4 currant leaves;
- 4 sprigs of dill or parsley;
- 24 peas of a mixture of peppers;
- 8 cloves.
Cooking:
Sprigs of parsley or dill, currant and lavrushka leaves are placed in sterilized jars. In each jar, cut peppers in half, sliced \u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For spiciness, you can take an additional chili pepper, peeled from seeds.
3.5 kilograms of tomatoes are cut from the bottom and dipped in boiling water. After 10 minutes, they are removed and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.
1.5 kilograms soft tomato ov are randomly crushed and combined with a chopped onion. Tomatoes with onions are mashed with a blender.
The saucepan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. The emerging foam is removed with a slotted spoon.
Tomatoes are poured with boiling juice and covered with lids. Banks are placed in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.
Finished blanks are clogged with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.
Ingredients:
- 4.5 kilograms of cherry tomatoes;
- 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
- 90 grams of salt.
Cooking:
Cherries are sorted according to the degree of maturity. Soft and mature ones are poisoned for juice, and strong ones are sent to jars.
Soft tomatoes are passed through a meat grinder and rubbed through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. Juice is constantly stirred. The emerging foam is removed with a slotted spoon. The juice is boiled until the foam disappears completely.
Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are tightly packed in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.
Banks are placed in a pan with warm water. After boiling water, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the blanks are sent to storage.
Tomatoes are one of the most favorite preparations for everyone who makes conservation for the winter. Each housewife has several proven recipes that are used year after year. Having cooked tomatoes in their own juice only once, any of the above listed recipes will become on a par with others previously used, or completely replace them.
When a tomato, as they say, is a shaft, you can’t think of any ways to save the crop! Pickled, salted, in the form of juice or tomato paste, as a base for fire adjika or gentle lecho- Tomatoes look great in all blanks. And how good tomatoes are in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!
In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there is nothing wrong with that, all bad places can be cut out.
So, first we prepare the tomatoes for juice. Overripe fruits must be crushed in any way - in a meat grinder or with a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into slices and put them in a saucepan. To put on slow fire and steam, warm, not bringing to a boil. Then rub the mass through a sieve. Juice will be obtained without skin and seeds. However, tomato puree, obtained using modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's already a matter of taste.
Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which you put ice. Such a technique with a shock temperature difference makes it easy to remove the skin without affecting the pulp. If you do not want to mess around, you can leave the skin, but in this case, be sure to make a few punctures with a wooden toothpick in the stalk area. This technique will keep the tomatoes intact.
It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get absolutely natural, useful product which can be safely given to children. However, if you want to make a spicier appetizer, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.
Tomatoes in own juice (classic recipe)
Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice
3 tbsp Sahara,
2 tbsp salt,
bay leaf, allspice peas - to taste.
Cooking:
Wash small tomatoes, prick the stalk with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. overripe tomatoes chop in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the jars do not burst. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cooled. Store in a dark place.
Tomatoes in their own juice (with sterilization)
Ingredients for a 2-liter jar:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.
Cooking:
Sterilize two-liter jars. Remove the skin from the tomato by making an incision and scalding them with boiling water. Remove the stems. Pour salt into the bottom of the jars and citric acid and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle, and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water up to the shoulders and put on fire. Cover jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and with a spoon, which you must pour over with boiling water, press the limp tomatoes. Add the remaining tomatoes and press down well with a spoon so that the juice that stands out from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.
Tomatoes in their own juice without sterilization
Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp salt,
9% vinegar - 1 tsp each for every liter of juice,
ground black pepper, ground cinnamon- taste.
Cooking:
Rinse small tomatoes and prick with a toothpick in the places where the stalks are attached. Cut the overripe tomatoes into slices and place in a saucepan. Put on fire, warm up and then wipe through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam. Pour boiling juice over the tomatoes in jars and roll up immediately. Turn over, wrap.
Tomatoes in own juice "Amazing"
Ingredients:
small tomatoes,
overripe tomatoes for juice
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.
Cooking:
Chop small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized jars. Fill jars with tomatoes. Fill with boiling water, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and wipe through a sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in jars with boiling juice, draining the water from them first. Roll up, turn over.
Tomatoes in their own juice for the winter can be made especially spicy if grated on the juice is added. fine grater horseradish (about a tablespoon).
Tomatoes in their own juice (with tomato paste)
Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.
Cooking:
Rinse the tomatoes, dip in boiling water for a couple of minutes, then pour over ice water. Remove the skin, arrange in sterilized jars and pour boiling water over. Drain the water after a few minutes. Mix water with tomato paste, add the rest of the ingredients and boil. Pour the boiling filling over the tomatoes in the jars and roll up immediately. Turn over, wrap.
Good luck preparing!
Larisa Shuftaykina
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