Tomatoes in their own juice are sweet. Tomatoes in their own juice for the winter: the most delicious recipes

If all the supermarkets run out of tomato paste abruptly, a jar of such tomatoes prudently harvested in the summer will help you survive this unpleasant event. What do borscht, meatballs with gravy, cabbage rolls, pizza, the famous Italian pasta sauce have in common? Of course, the tomato! This is the alpha and omega of a hearty winter diet, three whales of a varied home menu. We most often replace a natural product with a factory-made concentrate with a large handful of preservatives and dyes. Because it costs less. But I want to teach you how to cook delicious tomatoes in your own juice for the winter. Recipes - just lick your fingers. They help out a lot and even help to save money when vegetables on the market cost a figurative three kopecks. The taste of this homemade preparation is far superior to the popular concentrated paste. Tomatoes are juicy and appetizing, they can be eaten as a snack. A fragrant juice is suitable for cooking your favorite dishes.

Delicious canned peeled tomatoes in tomato juice

Cooking borsch is not a problem! Make delicious pasta a la bolognese - no problem! Cooking cabbage soup - nothing could be easier! Such conservation is useful every day. Much tastier and healthier than any grocery store.

Ingredients:

It turns out: approx. 1 l

How to prepare tomatoes canned in their own juice for the winter:

Wash the tomatoes. Remove any remaining stem. Cut large fruits into small pieces. Make tomato juice. For these purposes, you can use a juicer. If not, place the tomato slices in a heatproof bowl. Cover with a lid. Put on a small fire. Heat the tomatoes until they are soft (15-20). At the same time, they will release a lot of liquid, additional water is not required.
While large vegetables are languishing on the stove, take care of small ones. In order for the skin to be easily removed, and the surface of the tomato to remain even, it must be blanched. Cut each tomato into a deep crosswise cut. Boil water. Reduce the heat to a gentle but constant simmer. Dip tomatoes in boiling water. Wait 3-5 minutes. Take out. Cool slightly. Get rid of the skin. It comes off quickly and easily.
Prepare banks. I most often use containers with a capacity of up to 1 liter, so that the workpiece is enough for 1-2 times. Wash the interior thoroughly. It is not necessary to sterilize jars first. Lay out the small tomatoes. Try to fill the jars as tightly as possible, but do not squeeze the blanched fruits so that they do not deform. In addition, you need to leave room for tomato juice.
Back to the big tomatoes. Rub the soft slices through a metal sieve to remove the skin and seeds. As a result, you will get a thick, homogeneous, rich juice. If using a juicer, of course, skip this step. The device itself will separate the cake from the tomato pulp. Send the finished mass to a heat-resistant bowl.
Pour in salt and sugar.
Add a few peppercorns or a pinch of cinnamon for flavor. It is also allowed to use dill umbrellas, cloves. Or you can, in fact, do not put anything so that the taste of tomatoes remains natural.
Bring to a boil. Boil for a couple of minutes. Remove foam.
Pour hot juice over canned tomatoes. Cover with lids. Place in a large pot of simmering water. Place a towel under the bottom of the cans so that the glass does not burst. Sterilize the workpiece for 10 minutes (counting the time after re-boiling). Roll up. Check the tightness of the closure (turn the jars over). If nothing is leaking anywhere, wrap the preservation tightly to slow down the cooling process.
The next day, when the tomatoes have cooled, put them in the cellar or pantry. Store until winter at a temperature not exceeding 20 degrees, avoid direct sunlight. Everything is delicious in this preparation - both juicy tomatoes without a rough skin, and tomato juice, which can be used in the preparation of borscht, sauces, gravy, or just drink. It's hard to resist licking every single one of your fingers!

Whole tomatoes covered in their own juice (no vinegar used)

Delicious - just lick your fingers. Simply - to the point of impossibility. Universal preparation of juicy, fragrant tomatoes for the winter without any sterilization and other cooking difficulties. Stored well, consumed record quickly.

Required:

Outcome: approx. 2 l

Cooking method:

First, pay attention to small fruits. Go through them. Choose the most ripe, beautiful, not damaged. Wash. With a clean toothpick, make a few punctures around the stalk spot.
Since preservation is prepared without sterilization, it is advisable to hold the jars over steam or ignite in the oven. In extreme cases, pour boiling water over the container several times from the inside. For harvesting, it is advisable to use containers with a volume of 0.75-1.5 liters. Put the spices on the bottom. I took garlic, dill inflorescence, cloves.
Fill jars with tomatoes. Do not stack too tightly so that the juice can freely fill all the voids. Boil approximately 1 liter of drinking water. Pour in the tomatoes. Cover with clean boiled lids. Let the workpiece stand for 15-20 minutes. Drain the water so that the fruits and spices remain inside. Repeat the procedure one more time.
In parallel, prepare the second component of the workpiece - thick juice from large tomatoes. This can be done in several ways. The first is to pass the vegetable through a juicer. The second - I described in detail. The third one is suitable for those who do not care about a homogeneous consistency. Just smash the large tomatoes with a blender. This will leave small pieces of skin, but this does not particularly affect the taste. Such juice puree is suitable for cooking, for example.
Pour the mass into a saucepan. Add salt and sugar. Boil. Cook over medium heat for 25-30 minutes. Be sure to remove the foam with a slotted spoon.
Here is an important point. The end of juice boiling should roughly coincide in time with the second draining of water from jars of small tomatoes. That is, everything must be hot. Fill the container with tomatoes. Stopper. Do you want to save the workpiece for the winter? It is better to use tin covers under the seamer. Twist-off screw caps are also suitable for storage for less than 2 months. Turn closed cans over. Cover with several layers of warm cloth. Leave until completely cool.
Store canned tomatoes in their own thick juice in a dry place, out of the reach of the sun and moisture, at a temperature not exceeding +10 degrees. Due to the spices, the preparation turns out to be fragrant, rich, piquant - well, you just want to lick the fingers on both hands.

Tomatoes in their own juice for the winter are the best and most delicious recipes: you just lick your fingers! This delicious tomato appetizer will easily and simply diversify your holiday table. Cooking tomatoes in a tomato is as easy as shelling pears and you will need very few products. Our selection contains only the best recipes for healthy harvesting 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 output of the 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.

Here's what you should not do is to use ready-made juice, even from good manufacturers, and even more so tomato paste. Do not contaminate a fresh organic product with ingredients that have already been industrially processed. In the end, you roll tomatoes for yourself, for your family, so everything should be only natural !!!

So, back to cooking tomatoes for canning. To do this, wash ripe tomatoes no less carefully, and then cut into large pieces. Cook chopped tomatoes in an enamel bowl 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!

A very simple and practical recipe for 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).

A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice

.

Tomatoes in their own juice for the winter - a step by step recipe with a photo:

1. Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
2. Scroll the tomatoes selected for juicing through a meat grinder, pour the cooked tomato into a saucepan and put on a small fire.
3. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves.
4. 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.
5. 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

Miracle Buttocks - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fabulous collection bears fruit all year round, and not only in summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

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 tomatoes for juice, 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);
Put the tomatoes tightly in a jar and pour boiling water to the eyeballs.

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 a different degree of acidity, 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:

Products needed for cooking

An innovative plant growth stimulator!

Increase seed germination by 50% in just one application. Customer reviews: Svetlana, 52 years old. Just an incredible treat. We heard a lot about it, but when we tried it, we were surprised ourselves and surprised our neighbors. From 90 to 140 tomatoes grew on tomato bushes. It’s not worth talking about zucchini and cucumbers: the crop was harvested in wheelbarrows. We have been gardening all our lives, and there has never been such a harvest ....

We prepare tomatoes for laying in jars: we make a cruciform incision on one side of small tomatoes and pour boiling water over them. 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.

Boil the tomato puree over low heat for 3-5 minutes.
Filling jars of tomatoes with tomato puree

Roll up. Delicious tomatoes for the winter are ready!

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 pulp from the juice using a sieve or a 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.

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 and even in their own juice 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 of home production, then use it. On average, 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 their 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 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 seaming 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, if desired, a small piece of 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 is closed with 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 an unusual workpiece (without octa) involves the presence of the following ingredients for three jars of one liter each:

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 like on, folded into an enameled container, which is covered, and the contents warm up 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. An excellent addition would be garlic, crushed through a press or chopped with a knife.

Tomato filling is poured into a separate pan, boiled, 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 aftertaste and the preservation of the natural juiciness of the fruit. Thanks to this, this one can be used to make 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 do not like spicy snacks can reduce the amount of garlic and chili. 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. Leaves, spicy and fragrant roots, garlic, chopped chili are placed in glass containers. Next, the containers are approximately 2/3 filled with tomatoes, periodically shaking the dishes to compact the styling.

Nightshade will be filled with saline. 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 mustard powder is poured. 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

Without any frills, focusing exclusively on natural taste, “naked” tomatoes are closed - without skins - 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 by spicy herbs 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. Salt, sugar sand are poured into the cooked tomato, and it is thoroughly mixed.

Jars of tomatoes are poured with juice, covered with lids and sterilized in a large pot of boiling water for 10-13 minutes. The containers are rolled up with boiled lids, placed upside down and cooled. A cool place is supposed to be stored for storage, but it will also stand idle in a room or kitchen.

Recipe 6

Instead of tomato sauce for preserving 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 taste and variety of aromas. Necessary 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. Jars with tomato pulp are poured with hot filling, 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 jars with a 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 in the future rolled tomatoes are supposed to be used for the preparation of tomato sauces and dressings, then before capping they should be blanched and peeled.

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 will not leave anyone indifferent! It's very tasty and easy enough to make! We offer a selection of the most successful recipes for cooking tomatoes in their own juice for the winter.

1. A simple recipe for tomatoes in their own juice for the winter
2. Quick tomato recipe own juice

+ video recipes!

Tomatoes in their own juice: 14 best recipes for the winter

A simple recipe for tomatoes in your own juice for the winter

Required product ratio:

10 kg tomato (6 kg of them - for a tomato).

For each liter of juice:

• 1 st. l. coli
• 2 st. l. caxapa.

Cooking

We tightly pack clean and dry tomatoes into sterile jars

Boil tomato juice for 15 minutes. Hot fill jars with tomatoes.

We cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter - 15 minutes.

Seal tightly, turn over, wrap until completely cooled!

Tomatoes in own juice without sterilization - with 1 spill

Product Ratio

For every liter of tomato:

• 1.5 table spoons of salt
• 2 table spoons of sugar
• 1 bay leaf
• 2 allspice peas

Cooking

We lay out medium-sized strong tomatoes in prepared jars. Pour boiling water, cover with a towel.

Tomatoes for tomato are rolled into a meat grinder, put on a small fire. Boil for 12-15 minutes.

We drain the water, pour boiling juice over the tomatoes and immediately roll them up.

We turn it over, wrap it with a blanket until it cools completely.

Tomatoes in own juice with Bulgarian pepper – with 2 spills

Ingredients:

• hard tomatoes - 3.6 kg;
• tomatoes for juice - 3 kg;

Spices for 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;
• caxap - 2 tbsp

Cooking

Peel the tomatoes for juice from the stalks, rinse, pass through the meat grinder.

Rinse the rest of the tomatoes, prick with a toothpick around the stalks in 3-4 places.

Wash jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, greens at the bottom of the jars

Put the tomatoes in a jar tightly and pour boiling water to the eyeballs.

As soon as the banks cool down, until they can be safely taken with your hands, drain the water and pour boiling water a second time.

Bring tomato juice to a boil with the addition of saxap and salt.

Drain the cooled water one by one and pour it with boiling tomato - immediately twist it tightly with hot lids.

Turn the jars over on a towel and cool.

Tomatoes in own juice for the winter without skin

Ingredients

• strong small tomatoes - 1 kg;
• large, ripe tomatoes, for a tomato - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• caxap - to taste;
• salt - to taste.

Cooking

We remove the peel from tomatoes

We lay out small tomatoes (without peel) in jars, and large ones with a blender in puree

Bring tomato puree to a boil

Add spices, salt and caxap

Boil tomato puree over low heat for 3-5 minutes

We fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.

We roll up.

Tomatoes in own juice for the winter - recipe without sterilization

Product Ratio

• 3 kg 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 - 1 tbsp. spoon per liter of tomato
• saxap - 1 teaspoon per 1 liter of tomato juice.

Cooking

Prick strong tomatoes with a fork or a toothpick, place them tightly in prepared prepared sterilized jars,

Add 2 pcs. hot pepper, fill with hot water, cover with lids and leave for 20 minutes.

Bring tomato juice to a boil, add saxap, salt and stir.

Pour out the water from the jars, fill with tomato, cover with a lid and roll up.

Rolled up cans with tomatoes in a tomato, turn over, wrap.

Quick tomato recipe own juice

Required Products

• Tomatoes
• Black peppercorns

For every liter of tomato:

• 1 teaspoon salt
• 1 teaspoon sugar

Cooking

Place strong tomatoes in sterilized jars.

From the remaining tomatoes, prepare the tomato mass by chopping them with a blender and boil the mixture.

For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.

Pour hot tomato juice over tomatoes.

Sterilize 20 minutes.

Spicy tomatoes in own juice with horseradish and garlic

For 2 liters of tomato juice:

• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 g chopped bell pepper;
• 50 g of mashed garlic;
• 50 g of pureed horseradish root.

Bring the tomato mass to a boil and pour over the jars filled with tomatoes. Sterilize (1 liter jars 15 minutes, 3 liter jars 20 minutes). Seal immediately.

Recipe for tomatoes in own juice - a simple recipe

For 1 liter of tomato juice:

• 1 tbsp salt
• 1.5 tbsp sugar

Cooking

First put the tomatoes in jars.

Twist in a meat grinder or chop overripe tomatoes for a tomato with a blender.

Boil tomato juice for 15 minutes, pour jars filled with tomatoes with it.

Two-liter jars should be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and put them under the covers, where they will be until they cool.

Tomatoes in their own juice without sterilization

Products:

• 3 kg of dense small tomatoes;
• 3 kg of soft tomatoes for juice;
• 8 black peppercorns;
• 2 sprigs of dill and parsley;
• sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation: Cut the tomatoes for juice into pieces, put in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and pass through a sieve. All we need is tomato juice. We prick the tomatoes with a toothpick - so when pouring they will not burst. We lay out the tomatoes in sterilized jars, put 2 peppercorns each, pour boiling water and leave under the lids for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and pour the tomatoes with tomato juice. Roll up. Banks are turned over and wrapped until completely cooled.

Tomatoes in tomato juice with garlic, horseradish and bell pepper

Ingredients:

• tomatoes - 2 kg;
• sweet bell pepper - 250 g;
• overripe tomatoes - 2 kg;
• garlic, chopped with horseradish root - ¼ tbsp.;
• salt - 2 tbsp. l.;
• sugar - 4 tbsp. l.

Cooking

Put the tomatoes in a 3-liter jar, and wash the overripe ones, chop and put in a saucepan, then bring to a boil. Boil them until they become soft. Then cool and rub through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring it to a boil. After the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin to sterilize. Banks with a volume of 3 l - 20 min, 1 l - 15 min. Seal them and turn them upside down to cool.

Tomatoes in tomato juice with dill and garlic

Recipe Ingredients:

• tomato juice - 1 l;
• tomatoes - 2.5 kg;
• salt - 1 tbsp. l.;
• dill - a bunch;
• bay leaf - 10 leaves;
• seasoning curry;
• peppercorns - 10 peas;
• garlic - 3 cloves.

Cooking:

Finely chop the dill, cut the tomatoes and wash thoroughly.

Sterilize the jars and put all the spices there.

Then put in the tomatoes.

Bring the tomato juice to a boil and throw in a pinch of curry.

Fill jars with boiled tomato juice. Then pour salt into the jars.

Sterilize jars for 7 minutes. Then roll up.

Spicy tomatoes in their own juice in garlic-horseradish sauce

Ingredients:

• tomatoes - 2 kg;
• garlic - 6 cloves;
• currant leaves - 6 pcs;
• cherry leaves - 4 pcs;
• horseradish leaves - 1 pc;
• dill - 3 umbrellas;
• bay leaf - 10 pcs;
• black pepper - 15 peas;

Fill composition:

• Tomatoes - 1.5 kg;
• chopped horseradish and garlic mixed - 80 g;
• sugar - 1 tsp;
• salt - 3 tsp

Cooking

For pouring - pass the tomatoes through a meat grinder, add garlic, horseradish, sugar and salt, mix thoroughly.

Put the garlic and herbs on the bottom of the jars, then the tomatoes.

Boil the prepared dressing and pour over the tomatoes.

Sterilize jars for 20 minutes, then roll up. Turn over, cover with a blanket and wait until cool.

Stuffed tomatoes in own for the winter

Products for a 3 liter jar:

• small tomatoes - 2 kg;
• garlic - 2 heads;
• allspice and black pepper - 5 peas each;
• Bulgarian sweet pepper - 2 pcs.;
• hot pepper - 1 pc.;
• horseradish root and leaves;
• onion - 0.5 heads;
• Bay leaf;
• parsley and dill;
• salt and sugar - 2 tbsp. l.;
• dill - 5 umbrellas;
• tomato juice - 1.5 liters.

Cooking

Wash the tomatoes, cut in half, without cutting slightly.

Garlic, cut into thin slices.

Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.

At the bottom of the prepared jar, lay the spices, onion, garlic clove, hot pepper, half the dill and horseradish on the bottom.

Then lay the tightly stuffed tomatoes.

Lay bell pepper on the sides of the jar, on top - dill, leaves and horseradish root.

Boil the tomato juice and pour over the contents of the jar. Sterilize a liter jar for 20 minutes, sealed tightly, cool upside down.

Tomatoes in own juice, sliced

Ingredients:

• Tomatoes - 1 kg;
• vinegar 9% - ½ tbsp;
• salt - ¾ tbsp.

Cooking

Remove the peel from the tomatoes. Cut the tomatoes into large slices. Remove the remnants of the fruit legs. Put half of the tomatoes in a jar

Sprinkle pieces of tomato with salt to your own taste.

Fill the jar with slices of tomatoes to the edges of the neck.

Sterilize tomatoes in their own juice for 30 minutes (minimum).

Sometimes more time is needed if the tomatoes are not too juicy. You need to wait for the moment when the tomatoes let out a lot of juice and the jar is filled to the top with it.

The glass container must be carefully removed from the pan. Remove cover. Pour vinegar over the tomato in its own juice.

Seal the jar tightly with a lid. Turn the container over, cover with a blanket. Let cool completely.

Tomatoes in their own juice - video

We offer a selection - 5 video recipes on how to cook delicious tomatoes in your own juice!

When choosing vegetables for harvesting, one should give preference to dense fruits. The Slivka variety and the like will ideally go. Tomatoes should be small, about the same shape with a dense, but not too thick skin.

Be sure to carefully inspect the fruits before canning. They should not have spots, dents, and even more damage.

The mistake that most housewives make is to use "non-standard" for making a tomato. Such a preparation, even if it is well stored, will not have a good taste. So do not try to save money, buy only quality products for conservation.

Jars and lids must be sterilized! You shouldn't be afraid of this. It is enough to wash the cans with soda (you can even after using detergent), and then put in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are obtained according to this recipe. And most importantly - when you open the jar, you will immediately feel the real smell of summer.

For a 3 liter jar you need to take:

• 2 kilos of small tomatoes and larger fruits;
• dill seeds or one inflorescence;
• horseradish leaf;
• 2-3 cloves of garlic;
• a few black peas and shower. pepper;
• clove bud;
• on a sprig of parsley and tarragon;
• vinegar - 2 tablespoons;
• salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Tomatoes pour in two sets of boiling water for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully introduce the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. You don't have to throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 parts, put in a jar. Skin the softer ones and crush them in a deep bowl with your hands or with a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, it's okay.

Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoons) and an aspirin tablet. Pour in the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomatoes. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the workpiece is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

• about 400 g cherry;
• about 500-600 g of tomatoes per juice;
• teaspoon of salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but seasoning can also be used, then a pinch is enough).

Cherry put in a jar, pour boiling water. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each.

And here's how you can cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in own juice

The blank can be called "2 in one". Vegetables can be served separately, and gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small tomatoes you will need:

• 1-1.3 liters of finished tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tablespoon) and sugar (3 tablespoons);
• garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, keeping for 5-7 minutes. Send pepper, salt and sugar chopped into small strips to the tomato. Boiling pour jars, roll up.

Take note!

For additional confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use both homemade juice and purchased juice. But store products must be of high quality.

For three liter jars you will need:

• 2 kilos of cream tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• lavrushka, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

According to this recipe, the vegetables are very tasty, but the gravy is even tastier. It tastes very much like the famous Ankle Bens sauce, only thicker. If there is no time for cooking, just pour them over any porridge or pasta.

Three kilos of tomatoes cut into slices and put on fire. Send two chopped onions to them, along a sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour over the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite blank. One caveat - you can not save on pasta. If you take not high-quality, the taste will be hopelessly spoiled.

Put one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. paste, bring to a boil. After 5-7 min. Add by tsp salt and sugar, ½ tsp. ux. essences, a few peas of pepper.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to sterilize it for 5-7 minutes additionally before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too perfect tomatoes can be used. Yes, and tomato juice does not need to be harvested, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Lay the sliced ​​tomatoes on top. Do not add water!

Slice the tomatoes sparingly. Don't put everything in banks.

Cover jars with lids and sterilize over very low heat. Tomatoes will begin to let juice, settle. In the vacant place, report the "spare" tomatoes. This must be done several times until all the tomatoes settle in the released juice.
Approximately the sterilization time takes 40-50 minutes.

Proven method of harvesting. Such jars can be safely stored even in the apartment.

Tomatoes can be used as an independent snack, as well as added to various dishes, such as borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very dense in order to keep their shape well. They need to be skinned. To do this, after washing, you should lower them into boiling water for 2-3 minutes, then immediately transfer them to ice water. So the skin will come off perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately pour the jars, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

• 3 liters of juice;
• 200 g of sugar;
• 20 g of salt;
• 5 pcs. shower pepper and cloves;
• table. l. with a slide of crushed garlic;
• a pinch of cinnamon;
• tsp vinegar essences.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Mix with essence and garlic, pour tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are very tasty, and the juice is just incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil them and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should be stored only in a cool place. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before seaming.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly simple way to harvest. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two jars of 750 ml, 1.5 kg of tomatoes per tomato is enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste in boiling juice, pour jars over them. Sterilize for about 15 minutes. Roll up right away.