Tomatoes in their own juice without canning. Canned tomatoes for the winter - recipes for tomatoes in their own juice

Many people, including myself, love tomatoes and want to enjoy their taste. all year round. If in the summer, in order to enjoy your favorite vegetable, it is enough to go to the store or to the market, then in winter the tomatoes on the shelves are not the same. It would be nice to make preparations of tomatoes in their own juice for the winter in the fall in advance.

During the season, prices for tomatoes are cheap, and the stalls of markets and vegetable stalls are bursting under the weight of ripe red beauties. In addition, no one will refuse delicious tomato juice, which, therefore, tomatoes in their own juice will the best choice. To make the preparations tasty, you need to choose the most juicy and fleshy fruits.

Consider one of the most popular recipes:

Tomatoes in their own juice with a filling of juicy tomatoes: recipe - "you will lick your fingers"

This recipe is perfect for people who want to enjoy the taste of real tomatoes in winter.

Ingredients:

• 3 kilograms of juicy, fleshy tomatoes;
• 2 kilograms of small tomatoes;
• 100 grams of salt;
• 50 grams of sugar;
• A couple of leaves of ordinary lavrushka;
• 6 -8 peas of black pepper;

How to cook tomatoes in your own juice at home for the winter

1. First you need to thoroughly wash all the fruits. Leave them for a while, let them dry. Then, in those fruits that we will lay out, with a fork or a toothpick, make several small holes next to the stalk.

2. Banks that will contain blanks should be sterilized. After the sterilization process, these two kilograms of tomatoes must be decomposed into jars.

It is worth remembering that these are not just salted tomatoes, and you need to leave room in the jar for the juice to stand out.

3. Pour boiling water into jars, cover with lids and let them stand while we cook tomato sauce, it's 15 minutes.

4. The remaining, prepared tomatoes must be cut, grind them in a blender or, in its absence, in a meat grinder. In a saucepan, put on fire, bring to a boil.

5. After waiting for the contents of the pan to boil, add a couple of leaves of parsley and peas to this mass allspice add salt and sugar. Simmer on low heat for 10 minutes, stir. Then you need to remove the tomatoes from the heat.

6. Drain boiling water from the jars, we no longer need it even now, do not be lazy and pour new boiling water into jars of tomatoes again, and immediately drain, this will be additional sterilization.

7. Now, pour the resulting mass of tomatoes into the remaining space in the jars, but we must not forget that the liquid should be a centimeter below the level of the neck.

8. After that, it is necessary to close the lid tightly so that it fits snugly against its edges along the entire perimeter of the neck.

Tomatoes cooked in their own juice according to this recipe have a tender tomato flavor. From this blank you can prepare various sauces on tomato base. But the main advantage is that you did everything yourself.

I would also like to say that you can endlessly upgrade this recipe by adding to it hot sauces if you like them, or you can add a couple of cloves of garlic if you like.

Tomatoes in own juice with garlic (video)

As you can see, preparing tomatoes in your own juice for the winter is not so difficult, the main thing is to harvest (if there is something to do with it ...). Or not be too lazy and buy tomatoes in the market, in the store, gather your courage and close delicious tomatoes for the winter.

Due to inexperience, it is possible to make a big mistake - this is not quite a complete sterilization of jars and lids. The result can be deplorable, the banks will open and you will be left without goodies. In order to avoid this, do not be lazy to do everything “in good faith”, because you are doing it for yourself. There are very simple ways jar sterilization. We heat the oven, put it on the grate, upside down cans, and below a tray or baking sheet with water and leave this design for 20 minutes in the oven, steam.

Here is another way, but it is only for small cans, a maximum of a liter. Pour water into them, about a third of the jar and put in the microwave, at a maximum, for 3-5 minutes. This is also a good way.

A ladle or spoons with which you will pour tomato juice and jars, it would also be good to initially pour boiling water over it or hold it in it for several minutes.

You can often see that the tomatoes in the jar are cracking, this will not happen if you pierce them with a toothpick in the stalk area.

Store tomatoes in their own juices, as you would other cuts, in a cool, dark place. Storage in the refrigerator is possible, but away from the freezer.

If all operations are done correctly, you get a wonderful snack, tomatoes in their own juice. Eat for health.

Good luck and all the best!

Calories: Not specified
Cooking time: Not indicated

Exists a large number of diversified different recipes tomatoes. Each hostess has special ones that her loved ones like. But we offer you a recipe for the ages - tomatoes in their own juice.
During the collection or purchase of tomatoes, very large, slightly wrinkled, overripe and crushed fruits always come across. They are just perfect for cooking, since there is simply no way to preserve them whole.

Any variety of tomato can be used for canning. On taste qualities the finished workpiece is not affected in any way. Tomatoes in the form of cream are ideal, and for a tomato, it is better to give preference to juicy varieties.

This recipe will not only allow you to process all the available tomatoes. But also will please you in winter period time. Each hostess can alter it a little, according to her taste.

During canning, you can add a small amount of cinnamon and cloves. But this is for lovers, as the result is a spicy and rather original taste.
Spicy food lovers can add red to the recipe. hot peppers. This will not spoil the taste, but will only add spiciness to it. You can also increase the amount of allspice, which will give the tomatoes flavor and fragrant.
The recipe is designed for one jar of three liters.

- 2 kg. hard tomato,
- 1 l. tomato juice (twisted tomatoes in a meat grinder),
- 2 tablespoons granulated sugar,
- 1.5 tablespoons table salt,
- 3 pcs. allspice peas,
- 3 pcs. bay leaf,
- Cinnamon, cloves optional.

Recipe with photo step by step:

Initially, we will sort out the fruits of tomatoes. We leave large, wrinkled, overripe ones for juicing. But the small size is set aside.
Tomatoes intended for making tomatoes are passed through a juicer or meat grinder.

Then pour it into a saucepan and put it on very slow fire. We also add salt, sugar, spices.
Boil the juice until foam forms on the surface. Remove it with a spoon or slotted spoon. It must be boiled until the foam stops forming. For this we need no more than 15 minutes.

Boil plain water in a separate container.
Arrange the tomatoes in pre-prepared jars. Then fill them with boiling water, cover with a lid and a towel. We leave them for 20 minutes.

After pouring out the water, pour the tomatoes with hot tomato juice and roll up.
In the end, we just have to turn them over, wrap them in a warm blanket and leave to cool.

Store in a dark and cool place.
Recall that in last time, we prepared, which will go well with our today's recipe.
Bon appetit.
Old Lesya

Tomatoes in their own juice are a 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 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 of 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 saucepan with hot water, tomatoes drop 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 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. Hot water is poured into the pan over the shoulders of the jars.

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 cool 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.

Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Tomato preparations in their own juice for the winter are especially popular. In winter, how tasty it is to open a jar of tomatoes during lunch. This delicious preparation would be a great addition to different dishes. Such tomatoes will appeal to both adults and kids. Also with us na-bludce you will find other recipes for blanks for your winter table: ,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

• Roll tomatoes (medium)
• Tomatoes for juice (large, fleshy)
• Sugar
• About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

Cooking:

1. Wash the jars in advance, sterilize them, boil the lids for 3-5 minutes.

2. We sort out the tomatoes and wash them. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the rest of the medium-sized tomato, with which we will fill the jars, we cut off the stalks.

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin from them. Cut the tomatoes and scroll with a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, bring the pureed mass to a boil, and cook for 3-4 minutes from the moment of boiling. No need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

5. We send a pot of tomato juice to the stove. From the moment of boiling, it should boil for 5 minutes. Stir constantly so that foam does not form. With constant stirring, it disappears.

7. Cover metal lids and leave them alone for 10 minutes to warm up.

8. While our jars are warming up, let's take care of the filling (tomato juice). The jars are heated, and we go to the stove to make juice. Our filling should boil for 10 minutes. We do not remove the foam, but simply stir. Now we are going to our banks and we will pour tomato juice.

9. 10 minutes have passed. We return again to our banks. We put on a convenient cover for draining water.

10. We pour out the water, we will no longer need it.

If foam has formed in a saucepan with tomato juice, we do not remove it, but mix our filling and it disappears.

11. Fill our tomatoes with hot tomato juice. Salt and sugar in tomato juice we can adjust to our liking. You can even roll up without salt and sugar. This option is also possible. Tomatoes due to their acid will stand very well.

12. After pouring the tomato, immediately roll up the jars.

13. As soon as we rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

In our recipe there is no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, they can be eaten even by small kids.

Good luck with your preparations.

Tomatoes in their own juice slices - a simple recipe with sterilization

For this piece you will need 1 liter cans. We do not twist these tomatoes, we do not squeeze the juice. Due to the fact that the tomato slices are sterilized, the tomatoes give juice. You can just eat them, use them for borscht, you can use them in a hodgepodge, but anywhere. Wherever tomatoes are required, this blank can be used. She is universal. This blank comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

• Banks -1 liter (you can not sterilize)
• Lids - sterilized
• tomatoes
• Granulated sugar
• Peppercorns A mixture of peppers
• Allspice peas - optional
• Bay leaf
• Lemon acid

Cooking:

At the bottom of the jar we put 5-6 peas of pepper, 2 peas of allspice (optional), 1 Bay leaf

Do not put garlic, dill umbrellas, or any herbs in this blank.

We start cutting the tomatoes, remove all the bumps, the core and cut the slices of tomatoes, you should not grind it in this blank.

We put our tomatoes in jars, shake them so that the tomatoes lie tightly and there are no voids.

In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. spoon (no slide) coarse salt. and on the tip of a knife of citric acid, in order to be safe so that our tomatoes do not explode, who keeps the blanks at home in the apartment.

We cover clean lids jars and send them to be sterilized.

Bring the water for sterilization to a boil. Something needs to be put on the bottom. When the water boils, you need to pick up a little hot water and pour cold water into it when we put the jars in so they don't burst.

We put our jars to be sterilized. We put it gradually, do not set it sharply so that they do not burst. You can add some water. Sterilization time for all cans is different.

We cover everything with a lid and leave to sterilize.

During sterilization with a spoon on top, we help to compact them. Tomatoes begin to secrete juice and settle.

Put more tomatoes on top. Sterilize until the tomatoes are covered with juice. Sterilization time is difficult to determine, it all depends on the jars and temperature. We cover the jars again with lids and close the lid on top too. Approximate time sterilization 40 minutes.

• wash the jars, boil the lids for 3-5 minutes
• medium hard tomatoes - 2 kg
• dressing tomatoes - 2 kg
• Bulgarian red pepper - 250 gr
• chopped horseradish - 1/4 cup
• minced garlic - 1/4 cup
• sugar - 4 tbsp. l
• peppercorns
• coarse salt - 2 tbsp. l

Cooking:

1. We sort out the tomatoes and peppers and wash them. We will twist large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the rest of the medium-sized tomato, which we will put in jars, we cut off the stalks. Cut into small pieces bell pepper.
2. First of all, what we will do, we will make juice for pouring. Large, fleshy tomatoes must be cut and scrolled in a meat grinder. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. spoon of granulated sugar, 2 tbsp. spoons of salt and put on fire.
3. After boiling, cook for another 10 - 12 minutes over low heat, stirring occasionally.
4. Putting our tomatoes in clean jars, add 5 peas of black pepper and fill with tomato juice filling.
5. We set the jars to be sterilized in boiling water liter - 10 minutes, three liter - 30 minutes.
6. Our jars are sterilized, we roll them up, turn them over and close them until they cool completely.
7. We are storing our tomatoes.

Bon appetit!

Delicious tomatoes in their own juice you lick your fingers

Bon appetit!