Tomatoes in their own juice in half-liter jars. Tomatoes in their own juice for the winter: Homemade recipes you will lick your fingers

Now many hostesses are busy preserving tomatoes in their own juice for the winter, and just as they serve as a good addition to lunch or dinner. Such recipes as “lick your fingers” are probably in stock for every experienced housewife.

After all, how pleasant it is to open a jar of juicy and fragrant tomatoes in the cold winter, which will remind us of the taste of summer! This delicious preservation can serve us as a separate snack, or as an addition to various dishes.

In this article, I offer you delicious recipes for tomatoes in their own juice for the winter. All of them are very successful and correctly verified and, moreover, easy to prepare. Grab your pens quickly and write them down so you don't lose them! And this link is for those who missed it

Ingredients for 7 liters:

• Tomatoes - 7-8 kg
• sugar - 6 tbsp. l
• bay leaf - 4 pcs
• allspice - 5 pcs
• salt - 5 tbsp. l.

Cooking method:

We wash the tomatoes in water and lay out the denser fruits in clean jars, and cut them softer and twist them in a meat grinder or using a blender.

Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.

From the moment the whole mass boils, cook for about 10-15 minutes more over low heat, constantly removing the foam. During this time, the foam should stop forming, which means the filling is ready.

Meanwhile, pour boiling water into jars with tomatoes, cover with lids and leave for 10 minutes.

Then we drain the water and pour the hot filling, tighten the lids tightly, turn upside down, cover with a towel and leave to cool completely.

Tomatoes are fragrant and delicate in taste and are stored both in a cool place and at room temperature.

Cherry in its own juice for the winter

Ingredients:

• Cherry - 5 kg
• sugar - 3 tbsp. l
• salt - 1.5 tbsp. l.

Cooking method:

First of all, we sort the harder tomatoes separately, and the softer ones will be used for juice. Then rinse them well in running water.

We lay out the cherry fruits in jars, which we previously thoroughly washed and pour them with boiling water, slightly covering them with lids.

And we twist the fruits softer through a meat grinder or grind with a blender. It is also possible after this procedure to pass the resulting mass through a sieve to get rid of particles of the peel. Pour the tomato juice into a suitable saucepan, add the above amount of salt and sugar, and then put on fire. Let it boil and boil for a few minutes over medium heat.

Drain the water from the cans of tomatoes and pour hot tomato juice. We wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.

Let them cool down completely. Then we put it away for storage.

How to cook tomatoes with slices in your own juice with a photo

Ingredients:

• Tomatoes - 8 kg
• water - 1.5 liters
• garlic - 8 cloves
• celery leaves - 2 pcs
• rock salt - 1 tbsp. l.

Cooking method:

We clean the fruits from the tails and wash them in water. I also wash the jars with soda and rinse in warm water.

Then we cut large tomatoes into four parts, and small ones into two.

Now we spread the garlic in jars, first cut into small slices, followed by a sprig of celery, and only then we tightly lay out the chopped tomato slices.

Next, for the brine, mix water with salt, put it on fire and let it boil. Then we remove and fill it with tomatoes. Filled jars are placed in a pot of hot water, on the bottom of which a towel was previously laid out and sterilized for 5-7 minutes. Now we take out the jars, wipe them and roll them up with lids.

It remains only to turn them upside down, then wrap them in a warm blanket and leave it until it cools completely.

Recipe for making tomatoes in your own juice with horseradish for the winter

Ingredients:

• Hard tomatoes - 2 kg
• overripe tomatoes - 2 kg
• Bulgarian pepper - 250 gr
• chopped horseradish - 1/4 cup
• minced garlic - 1/4 cup
• sugar - 4 tbsp. l
• peppercorns
• salt - 2 tbsp. l.

Cooking method:

We twist the overripe tomatoes in a meat grinder, put them in a basin, add to this mass chopped bell pepper, finely chopped garlic, horseradish and add salt and sugar and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.

We put slightly unripe hard tomatoes into the washed jars, add up to 5 pieces of peppercorns to each jar and pour over the tomato mass.

We put the jars to be sterilized in slightly boiling water for 10 minutes (liter), and hold three liter ones for up to 30 minutes.

Now we roll it up with boiled lids, turn it over, wrap it in a warm blanket and leave it to cool completely.

Tomatoes in their own juice (video) - a recipe for the ages

Of course, the most delicious and healthy tomatoes will be those that are canned in freshly squeezed juice. Although the fill for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not go for laying in jars.

Bon appetit!!!

Best Pickled Vegetable Recipes

tomatoes in their own juice for the winter recipes

4 jars, 1 liter capacity

40 minutes

30 kcal

5 /5 (1 )

In summer and autumn, we actively conserve vegetables and fruits. I have a small plot that grows all the plants I need. My son and I love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we harvest tomatoes in every possible way.

Tomatoes in own juice

Necessary kitchen utensils and crockery: liter jars, lids, juice container, spoon and toothpick.

Ingredients

How to choose the right tomatoes

• For preservation, it is best to use small tomatoes.
• Inspect the vegetables for spots and rot. Whole-looking, but very soft tomatoes cannot be preserved, they have already begun to deteriorate.
• Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
• Choose dense fruits, such tomatoes retain their shape well and will not turn into porridge during conservation. If you bought tomatoes in the market or in a store, cut them before canning.
• It happens that red and beautiful-looking fruits, hard and white inside. They should not be used, they will remain rigid even after processing.

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

Tomatoes in their own juice: cooking video

Tomatoes in own juice. The easy way. Well, a very tasty preparation!

Hi all! I'm glad you came to my channel! I offer an easy recipe for tomatoes in their own juice. I wish everyone successful preparations for the winter and thank you for the views and likes!
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2016-08-14T13:42:26.000Z

Tomatoes in their own juice without peel

• Cooking time: 1 hour 30 minutes.
• Servings: 6 jars, 1 liter capacity.
• Necessary kitchen utensils and utensils: knife, 6 jars, a teaspoon and a tablespoon and a container for sterilization.

Ingredients

Step by step recipe

1. Wash the tomatoes and soak them in boiling water for 5 minutes.
   
   
2. Then drain the boiling water and pour over them with cold water. This is done to make it easier for the skin to separate more easily.
3. Remove the skin from them and cut out the core.
   
   
4. Take 6 jars with a capacity of 1 liter. At the bottom of each jar, place 2 bay leaves and a few clove sticks.
   
   
5. Then put in each jar 1 tsp. tablespoons of salt (with a slide), 2 tsp. sugar and 1 tbsp. l. 9% vinegar.
6. Warm up the peeled tomatoes.
7. Put the tomatoes in jars, they should lie quite tightly. After you lay out all the tomatoes, juice will remain in the container where they were stored. It must be evenly poured into banks.
   
   
8. Put the prepared jars in a container for sterilization. It must contain all the banks. Place so that the jars do not touch the walls of the container, otherwise the glass will crack. Pour water into this dish so that it covers the jars by more than half.
9. Cover jars with lids and sterilize for 1 hour after boiling.
   
   
10. If you are using screw caps, do not screw tightly. If seaming, then just cover them with banks.
    
    
11. Sterilized jars tightly twist the lids or roll up, turn over and wrap with a towel or blanket. Leave for a day.

video recipe

Pickled tomatoes without skin! Preparations for the winter.

Pickled tomatoes without skin! A wonderful, very tasty recipe for harvesting tomatoes for the winter! Recipe in the description below, details in the video!
Recipe for 1 liter jar: tomatoes - how much will go in; bay leaf - 1-2 pcs.; cloves - 2-3 pcs.; salt - 1 teaspoon with a slide; sugar - 1-2 teaspoons; vinegar 9% - 1 tablespoon.

Hello, friends! Let's make another preparation for the winter today. Pickled tomatoes without skins. We bought a medium-sized "cream" variety of tomatoes. They are thicker and meatier. My tomatoes and pour boiling water. We leave for five minutes. Then you need to drain the water and pour over the tomatoes with cold water. This will make it easier to remove the skin from them. We clean the tomatoes from the skin and cut off the tail. Let's get the banks ready. At the bottom of each jar we put a couple of bay leaves and a few sticks of cloves. A full heaping teaspoon of salt, 2 teaspoons of sugar and one tablespoon of 9% vinegar. Tomatoes are peeled and warmed up a little. We put the peeled and warmed tomatoes in jars. We lay as tightly as possible. That's the way. The filled jars were topped up with the remaining juice. We place them in a sterilization dish. We bait covers. We sterilize one hour from the moment of boiling. After sterilization, tightly tighten the lids.
We turn the closed jars upside down, wrap them well with a blanket and leave for 12 hours or until completely cooled. Here we have such wonderful blanks from tomatoes.
Cook with us! Bon appetit!

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2017-08-14T10:00:04.000Z

How to store

• Any blanks are best stored in the basement. It is ideal for this, because in summer it is cooler there, and in winter it is much warmer than outside. The downside of some cellars can be called high humidity, because of it the lids on the banks deteriorate.
• But this is the case if you keep the seaming for too long. If you don't have a basement, but do have any utility rooms, these can also be used for storage. The main thing is that in winter the temperature in them does not fall below zero.
• Many store blanks in the pantry, and rightly so, it is a very suitable place. If you have a large apartment, you can equip a separate corner for storing conservation. In a small apartment with a stocked pantry, you can store jars in kitchen cabinets or in any secluded corner.
• The main thing is that it should be away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.

What to file with

• Such tomatoes can be served as an appetizer for meat or fish. Tomatoes go great with any potato dish. It can be mashed potatoes, fried or boiled potatoes in their skins.
• For porridge and pasta, this preparation will also be a great addition.
• They can be used not only as a snack, but also as a dressing for borscht, meat and vegetable stews. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes, you can cook bean dishes.

• You can sterilize jars with hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Put a pot of water on the fire and cover it with a sieve to keep it stable. Place jars upside down on top. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
• Cherry tomatoes in their own juice are prepared in the same way as ordinary tomatoes. I recommend canning them with the skin on because they are small and take a very long time to peel.
• Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour over the tomatoes as indicated in the first recipe.

Recipe Options

• I recommend the recipe for tomatoes for the winter "Lick your fingers."
• There is also . They make a great appetizer and addition to any meal.
• If you have not found a recipe that suits you, look at other recipes for preserving tomatoes for the winter.

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 fiery adjika or tender lecho - tomatoes look great in all preparations. 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. Put on a slow fire and steam, warm, not boiling. 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 an absolutely natural, healthy product that you can safely give to children. However, if you want to make the appetizer spicier, 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. Grind overripe tomatoes 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 and citric acid into the bottom of the jars 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 - to 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 piquant if you add horseradish grated on a fine grater (about a tablespoon) to the juice.

Tomatoes in 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

Of all the preparations for the winter, tomatoes in their own juice are especially quickly eaten. The sweet-salty taste of tomatoes will be loved by all households, without exception, the harvest will quickly become one of the permanent ones.

An appetizer for the winter can be prepared according to several recipes, and for each method, the finished product is obtained well, just lick your fingers.

Recipes for tomatoes in their own juice for the winter

Since the recipes provide for the preservation of tomatoes in juice, it must be prepared in advance. For juice, tomatoes with fleshy pulp and sweet taste are selected. Juice can be obtained by twisting the fruit in a blender or using a juicer. Then the juice is brought to a boil and boiled for another 20-30 minutes. Add salt and pepper to taste. Next, proceed to the preparation of tomatoes, using the most delicious cooking methods.

With vinegar

Vinegar increases the shelf life of the snack to one year and gives it a refreshing sourness that will dilute the sugary aftertaste. The amount of vinegar is adjusted as desired.

• tomatoes - 1-1.4 kg;
• freshly brewed tomato juice;
• 1 tbsp 6-9% vinegar;
• 1 tbsp salt;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 tablespoon of granulated sugar.

Cooking:

Black peppercorns are placed in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and a part of the clove is inserted into the place from which the stalk was removed.

The skin of tomatoes in 2-3 places is pierced with a thin needle or a toothpick so that they are salted faster. The fruits are transferred to the container, without pressing on the pulp.

The indicated amount of salt and sugar is added to a saucepan with freshly brewed juice, stirred until completely dissolved and boiled for 3-5 minutes, vinegar is added.

Pour the contents of the jar with juice and spices and put in the microwave to heat up for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.

A simple canning method takes little time and does not require the use of a large number of ingredients. You can start cooking right away.

If there is no 6-9% vinegar at home, concentrated acetic acid is used. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.

Slices of tomatoes in their own juice for the winter

For a change, an appetizer can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of the most diverse forms for cooking.

• 1-1.5 kg of tomatoes;
• 0.8-1 l of tomato juice;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• ½ tsp black ground pepper;
• 2-3 cloves.

Cooking:

Tomato fruits are washed well under water, the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to the prepared container and sprinkled with cloves.

The juice is brought to a boil, salt and sugar are added to it and vegetable oil is added. Pour the mixture into the container to the very top and cover with a lid.

Pour 3-4 liters of water into a large saucepan and put a jar with the workpiece. The jar should be in the water for most of its volume - up to the shoulders. Turn on the heat and sterilize for 10-15 minutes. Then the container is rolled up with a lid and kept at room temperature for another 5-6 hours.

The preparation can be tasted after 6-8 weeks. The longer it stays in a cool place, the richer and brighter its taste will be.

With horseradish and garlic

To add spice to the preparation, horseradish is sometimes used in cooking. It will add a tart flavor and spicy notes to the appetizer.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice 0.8-1 l;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• horseradish root, 2-3 pieces;
• garlic cloves - 4-5 pcs.

Cooking:

Tomatoes are washed and the skin is pricked 2-3 times from opposite sides. Transfer the fruit to a container. Horseradish root and garlic cloves are cut into large pieces and laid between tomatoes.

Boil tomato juice in a saucepan, if it starts to thicken, you can add a little water. Mix in sugar, salt and oil.

Pour the juice over the fruits and loosely cover with a lid.

The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for cooling, the container is taken out and screwed tightly with lids.

The sample is removed after a month. Tomatoes are easy to get out of the jar with a tablespoon; before serving, tomatoes are poured with sauce. You can sprinkle them with fresh chopped herbs.

Attention!

Disposable lids work well for rolling. They are airtight, and the workpiece will stand for a long time if the storage conditions are observed.

Tomatoes in their own juice without peel

If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruits near the stalk. Tomatoes are dipped in boiling water and held for 30-40 seconds, then cooled under water and the skin is peeled off.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp 6% vinegar;
• 2-3 cloves of garlic;
• ½ tsp ground black pepper.

Cooking:

Remove the skin from the tomatoes and stack them in rows in a jar.

Pour the juice into the pan, bring to a boil, remove the foam. Then sugar and salt are dissolved in it, mixed. Garlic is rubbed into the juice on a fine grater, black pepper is poured and vinegar is poured.

The hot mixture is poured into a container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.

Tomatoes without skins have a delicate taste, and they can be easily removed from the jar - they do not crumple and still keep their shape.

Tomatoes in own juice "Lick your fingers" without vinegar

Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. In order for the appetizer to stand for more than one year, you can add more salt.

• tomatoes - 2-2.5 kg;
• 3 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp vegetable oil;
• ½ tsp citric acid;
• 3-4 cloves of garlic;
• 3-4 umbrellas of dill;
• red pepper - on the tip of a knife;
• tomato juice -1 l.

Cooking:

Tomatoes are pierced with a needle and placed in a jar loosely, dill and chopped garlic are placed between them.

Tomato juice is heated and spices and citric acid are added to it. Pour the mixture into a jar. The container is sterilized in the microwave or in the oven for 8-10 minutes.

Before serving, you can boil or fry potatoes for tomatoes. Stewed cabbage and a variety of vegetable pickles are good for appetizers.

Tomatoes "You'll lick your fingers" in their own juice without sterilization

In order not to waste extra time on sterilization, you can put more vinegar and salt in the workpiece. Then the appetizer will stay longer - at least a year.

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 2-3 peppercorns;
• 1.5 tbsp vinegar 6%;
• 2-3 bay leaves;
• 1.5 tablespoons of salt;
• 1 tbsp Sahara;
• a pinch of red pepper;
• 3-4 cloves of garlic.

Cooking:

Tomatoes are washed, the stalk is cut out and placed in a sterilized container. Laying the fruits, add a bay leaf with garlic and peppercorns between them.

Boil tomato juice, stir in vinegar, pepper, salt and sugar. Turn off the heat and pour the contents of the jar to the top with the hot mixture. While the appetizer has not cooled down, quickly twist it with lids and turn the jars over to cool. Then the container with the workpiece is removed for storage.

Attention!

Fresh chili peppers can be used in place of dried red peppers. It is added at your discretion, given the spiciness of the ingredient.

There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:

1. For pickling, miniature tomatoes with diameters of no more than 6-7 centimeters are suitable. You can use cherry tomatoes and similar varieties.
2. Tomato juice can be replaced with tomato paste: it is first diluted with water in a ratio of 1: 2. if the mixture turned out to be very liquid, it should be boiled over medium heat.
3. The storage container must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
4. You can store the packaged snack at a temperature of 10 to 20 degrees Celsius. Do not keep jars at home in a warm place. The best storage space is a cellar, a closet, a pantry, a dark closet with lockable doors, or a refrigerator.

Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so that the workpiece will be immediately eaten without a trace.