Tomatoes drenched in tomato juice without sterilization. Tomatoes in tomato juice - the most delicious original canned recipes

1 can

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in their own juice are an excellent snack and a great addition to various dishes in the winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with the purchased one.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: a sterilized 3-liter jar, a sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a wooden long spoon, a lid rolling machine, a warm blanket.

Ingredients

Step by step cooking

1. Thoroughly wash 2-2.5 kg of tomatoes, then spread them on a towel so that they dry completely.
   
   
2. We sort the fruits by size and put them in a jar on top of the spices. Don't press them too hard, as they can wrinkle.
   
   
3. Pour 2-2.5 liters of clean water into a saucepan and bring it to a boil.
   
   
4. Gently fill the jar of tomatoes with boiling water up to the very neck, while pouring water in the center, and not on the walls of the container.
   
   
5. We cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
   
   
6. Pour 1-1.5 liters of tomato juice into the pan and put on medium heat.
   
   
7. When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
   
   
8. Mix everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
   
   
9. Simmer the sauce for 13-15 minutes, while periodically stirring the mass and removing the resulting foam with a spoon.
   
   
10. After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to cook.
    
    
11. Fill the jar with hot sauce up to the neck.
    
    
12. We cover the container with a lid and roll it up using a special machine designed for this. We turn the jar upside down and send it to a dark place.
    
    
13. We wrap the preservation well with a warm blanket and leave it in this form until it cools completely.
    
    
14. The cooled cans are sent to a place for conservation storage.
    
    

Video recipe for preserving tomatoes in tomato sauce for the winter

The step-by-step process of preserving tomatoes in tomato sauce can be viewed in the video below.

• Before starting conservation, it is necessary to prepare jars. First things first, they must be thoroughly wiped with a stiff brush, rinsed in warm water with a little baking soda. Then rinse well with clean water and dry, turning upside down. Before directly filling with vegetables, glass containers must be poured over with boiling water again.
• Iron lids also need to be thoroughly washed with soda or soap., then send to boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling the cans.
• Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
• Do not use tomatoes of different varieties for preservation. It is best to choose dense, medium ripe fruits of the same size, preferably medium or small varieties.
• In order for the fruits not to crack, they must be pierced with a thin needle or a toothpick in the stalk area.
• During conservation, you can safely add various spices. according to personal taste preferences: horseradish, parsley, bay leaf, tarragon, dill, black allspice, whole garlic cloves, hot red pepper pieces, cherry and currant leaves.
• According to this recipe, you can preserve green tomatoes in tomato sauce for the winter. The fruits have an unusual taste and will definitely retain their whole shape.

Recipe for preserving tomatoes in their own juice

Cooking time: 55-65 minutes.
Calorie content (per 100 g): 78-81 kcal.
Preservation amount: for six liter jars.
Kitchenware: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a wooden long spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling caps.

Ingredients

Step by step cooking

1. Thoroughly wash 3 kg of small, elastic, equally ripe tomatoes in warm water, then put them in a deep bowl. In a separate bowl, lay out 2 kg of washed fleshy tomatoes of any size. They will be needed to make tomato juice.
   
   
2. We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
   
   
3. We tightly pack the prepared tomatoes in pre-washed and sterilized jars.
   
   
4. We cut the meaty tomatoes into four parts and pass through a juicer. As a result, we get pure tomato juice.
   
   
5. Pour the tomato juice into a saucepan and bring the liquid to a boil over medium to low heat.
   
   
6. Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
   
   
7. After boiling the juice for 10-15 minutes, we try it for salt, if necessary, add a little more and bring it to a boil again.
   
   
8. Fill jars with tomatoes with hot juice up to the very neck.
   
   
9. We cover them with lids, which we pour over with boiling water in advance. Now we select a large saucepan, put a cloth napkin on the bottom and put the filled jars into it.
   
   
10. Pour warm, almost hot water into the pan. In this case, the water level should be at the shoulders of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
    
    
11. After a while, take the jars out of the pan and roll them up. We turn the glass container upside down, send it to a dark place, wrap them in a thick blanket.
    
    
12. Leave the preservation in this form until completely cooled.

    Did you know? Tender tomatoes in their own juice, cooked according to the above instructions, are well stored both in the cellar and in any other suitable place.

    
    
    

Video recipe for preserving tomatoes in their own juice for the winter

The complete process of preserving tomatoes in their own juice according to the above recipe is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Preservation amount: for one 3 liter jar.
Kitchenware: one 3-liter jar, a kitchen long knife, a pan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

Step by step cooking

1. At the bottom of a clean and dry three-liter jar, lay out 2-3 dill umbrellas.
   
   
2. Cut the garlic cloves in the amount of 8-10 pieces in half so that the tomatoes are well marinated. Put half of the total amount of garlic on top of the dill.
   
   
3. Add 2 leaves of horseradish, cherries and currants.
   
   
4. Green tomatoes in the amount of 15-20 pieces are thoroughly washed in warm water, then dried. We cut each fruit slightly crosswise with a sharp knife so that the fruits are well marinated.
   
   
5. We tightly pack the prepared tomatoes in a glass container.
   
   
6. On top of the fruits, lay out the remaining garlic cloves, a horseradish leaf and 10-15 pieces of black peppercorns.
   
   
7. Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
   
   
8. Stir the cold marinade until all ingredients are completely dissolved in water.
   
   
9. Pour the packed tomatoes up to the very neck with the finished marinade. We cover the jar with a nylon lid and send it to a cold, dark place.
   
   

Video recipe for preserving green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

• Don't skimp on horseradish leaves because they contribute to the preservation of the density of tomatoes.
• For making brine it is best to use mineral, spring or purified water. In no case do not use tap water, as it adversely affects the taste of the product.

I advise you to read the detailed information on how to cook. This is a very satisfying and healthy snack with a spicy aftertaste. Most modern hostesses love to do. A fragrant dish will delight everyone who prefers healthy and tasty food.

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked according to an old grandmother's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy snack in the winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in my own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We will need:

• 3 kg of not very large even tomatoes, you can plum-shaped;
• 2 kg of overripe fleshy tomato fruits;
• three large spoons of salt without top and the same amount of sugar;
• 120 ml of vinegar.

How to cook:

Tomatoes need to be selected juicy, medium-sized, of the same size and degree of maturity, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They need to be washed well and with a toothpick pierce the skin in several places, at least about 4 holes need to be made. This will ensure the integrity of the fruit, they will not burst when pouring them with boiling juice.

We put them up to their shoulders in pre-washed jars.

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through gauze.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

After that, we pour the finished juice into jars with tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. Wrap with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Here we have such mouth-watering tomatoes in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for making tomatoes in your own juice based on pasta is notable for its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice we need:

• 150 g of tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• black freshly ground pepper;
• a piece of hot pepper.
• we also take 1.5 kg of small even tomatoes.

Cooking:

1. First, we need to boil water.
2. We put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not diverge well in a large volume of liquid.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

It remains only to roll up our winter harvest and send it to the pantry. In winter, you will be surprised by the pleasant taste of this salting!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative that does not have harmful additives and is not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

For a 3-liter jar of tomatoes, we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• a few bell peppers;
• to prepare the filling, we use 4 kg of overripe tomatoes.

Cooking:

1. For this recipe, we will try to reduce our efforts and will not strain the filling, we will cut the overripe tomatoes into smaller ones and send them to a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, put citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 more minutes. In this seaming, in addition to whole tomatoes, there will also be chopped ones, as for sauce.
5. We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
6. We cut the pepper into quarters and lay it out in the remaining unfilled places.
7. Pour the marinade into prepared jars and immediately roll them up, closing them with a lid soaked in boiling water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Salting two in one, which does not require much effort in cooking!

For the marinade we need:

• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• 2 - 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually dip all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and lower it into cold water.

We clean the tomatoes from the skin - if you have blanched them correctly, this will not be difficult.

We fill the jars with tomatoes, sprinkle with salt and sugar, put cloves and pepper.

We prepare a saucepan in which all the jars will fit, put them in it and pour water so that it reaches the neck of the jars. Sterilize jars under closed lids for 25 minutes.

After that, we roll up the banks and remove them to cool.

Cooked tomatoes have a sweet and delicate taste, tinged with the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice of your choice.

Ingredients:

• hard, slightly unripe tomatoes - 2 kg;
• bell pepper - 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons each with a small slide.

Cooking:

1. Pour the prepared juice into a saucepan and leave to boil.
2. We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind horseradish rhizome with a meat grinder or grater.
5. We do the same with garlic.
6. For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

We roll the resulting pickle and get beautiful tomatoes “in the snow” in our own juice!

Bon appetit and see you for new recipes!

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Using purchased tomato juice for pouring tomatoes, you will significantly save time and effort. The only disadvantage of this harvesting method is that the juice can be prepared from diluted tomato paste or flavored with various additives. Therefore, when choosing ready-made tomato juice, carefully study the composition and make sure that it is made from crushed tomatoes and that there are no food additives in addition to salt and sugar. And then you get the most delicious snack for the winter.

There are two ways to prepare tomatoes in purchased tomato juice: with skins and peeled. The second option involves sterilization and will take a little longer. But he has much more pluses: the jars will be densely filled, then the tomatoes will not have to be peeled, and you can be sure that after sterilization the workpiece will be stored without problems. A recipe with a photo will help you easily repeat the pickling process.

Ingredients:

• ripe fleshy tomatoes - 1.5 kg;
• purchased tomato juice - 1 l;
• salt and sugar - to taste (add if the juice is natural).

How to cook tomatoes in tomato juice

Boil enough water to cover the tomatoes. We sort the tomatoes, put them aside with spots or spoiled ones. Those that are intended for harvesting, put in a basin or pan, pour boiling water for ten minutes. Then we change the water to very cold, we stand for another five minutes.

Having cut the skin, remove it and cut out a bright spot where the twig was attached.

We put the tomatoes in a jar (we wash it first and scald it with boiling water). We cut very large tomatoes in half to fill the jar more densely.

Pour tomato juice into a saucepan. If the juice already contains salt and sugar, it is enough to boil it; if there is no salt and sugar, add it to taste.

Let the juice boil for five minutes. Pour jars with peeled tomatoes with boiling juice, completely covering them.

We will sterilize the jars in a deep wide pan, on the bottom of which we must put a thick cloth, potholder or kitchen towel folded in two or three layers. We put the jars on top, cover with tin lids so that when boiling, water droplets do not get inside.

Banks with a capacity of 700 ml. we sterilize for 15 minutes, liter 20-25, we count the time from the beginning of boiling water in the pan. We take out one at a time, roll up the lids under the typewriter or screw on the threaded lids. Turn over, cover with something warm and let cool gradually. Then we put it in storage until winter. Good luck with your preparations!