Recipe for salting tomatoes in your own juice. Canning tomatoes in their own juice

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 are not only an excellent appetizer for a meat or fish dish, but also a great product that can be used to prepare all sorts of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh,. And I want to say that by preparing summer vegetables for the future, you significantly save on buying the same spins in stores during the cold season.

So do not think about what to make preparations for the winter, it is very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing in them is one thing - they retain their taste and aroma. But more importantly, they will be made by your own hands and without the use of all kinds of thickeners and various chemicals, which are so stuffed with store products. Let's get started!

The easiest recipe for tomatoes in their own juice for the winter without sterilization

This is really the simplest recipe in which there are no spices, salt and vinegar. Nothing... just tomatoes!

These tomatoes are perfect for making various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

• tomatoes.

Cooking:

First, pour the water with a spatula so that there is not too sharp a temperature drop. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you will lick your fingers!

Vinegar is often used in twists. It gives tomatoes extra flavor and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.

We will need:

• tomatoes;
• salt - 1.5 tablespoons per 1 liter of tomato juice;
• sugar - 3 tablespoons per 1 liter of tomato juice;
• apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Cooking:

Based on 1 liter of tomato puree, 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious tomatoes for the winter with horseradish

This recipe mixes a whole range of flavors and flavors of summer vegetables. These are sweet peppers, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. An incredibly healthy dish that you can enjoy all winter!

We will need:

• ripe tomatoes for juice - 3 kg;
• tomatoes of medium ripeness - 3 kg;
• garlic - 100 g;
• horseradish - 100 g;
• sweet pepper - 500 g;
• salt - 80 g;
• sugar - 100 g;
• vinegar essence - 1 tablespoon;
• peppercorns - optional;
• chili pepper - optional.

Cooking:

If you like it spicy, you can also chop the chili pepper.

Thanks to this hole, our hard tomatoes will marinate faster.

Video how to cook tomatoes in your own juice for the winter without peel

In this video you will learn how to make peeled tomatoes. After all, many do not like it, but prefer to eat only the pulp. That is why there is such a wonderful recipe!

I want to warn you that you will have to tinker with the cleansing of the skin. But the result is worth the candle! I'm sure your loved ones will be pleasantly surprised.

We will need (per 1 liter jar):

• tomatoes - 1.5 kg;
• cherets fragrant peas;
• hot peppercorns;
• Bay leaf;
• cinnamon - optional;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Cooking:

Tomatoes in their own juice for the winter without vinegar

And of course, for those cooks who don't like using vinegar, there is always an alternative. All we need for spin is tomatoes and salt. An excellent recipe that is definitely worth a try this summer.

We will need:

Cooking:

For every liter of tomato juice, add 10 g of salt. For 2 liters - 20 g, etc.

1. We put the pan on the fire, let it boil and cook for about three minutes at a low boil.
2. Pour the juice into a jar.

Place the jar on the blade of a knife to prevent it from bursting.

The water should be the same temperature as the tomato sauce.

The first tomatoes are already beginning to ripen, which, of course, will be eaten fresh. But very soon there will be so many of them that it will be necessary to process them somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how - now you will definitely know!

Bon appetit!

Today for you is a proven recipe for tomatoes in their own juice for the winter. We will prepare them in a completely natural form, that is, they will be peeled whole tomatoes without the addition of vinegar or lemon, sugar and salt. In addition, we can do without sterilization - you will definitely like the method of preparing products that I have proposed.

Ready-made tomatoes in their own juice are the basis for further culinary creativity. Various types of sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in the winter, having a couple of cans of natural tomatoes in stock.

How to close tomatoes in their own juice to keep them for the winter? Everything is elementary simple: use only high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and accuracy are very important in this recipe for canned tomatoes, so from words to deeds: cook!

Ingredients:

Cooking step by step with photos:

To prepare tomatoes in their own juice for the winter, we need only fresh tomatoes. In general, we will preserve small fruits, always very dense and elastic - tomatoes of the Slivka variety are ideal. For tomato juice, we take red fruits of any variety, but let them be very ripe, juicy, soft and with a thin skin.

To begin with, we will prepare tomato juice, which will become a filling for whole tomatoes. Wash 1 kilogram of soft and juicy tomatoes, dry them and turn them into juice in any convenient way (for example, using the same meat grinder). I will show my method: using a knife, remove the thin skin, cut out the attachment points of the stalk.

Literally in a minute, a decently thick tomato juice with pulp is obtained. From 1 kilogram of tomatoes, I had 750 milliliters of juice, but this depends on the juiciness and fleshiness of the fruit. Let's leave it on the table for now.

We turn to tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (so that they warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry them from excess moisture and with a sharp knife make shallow cruciform cuts from the side opposite to that where the stalk is attached.

We shift it into a large bowl and pour boiling water over the fruits so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.

Why did we do it? To easily and without problems remove the skin from tomatoes. It is removed in almost one movement - such a thin one. I hope you understand that you should ALWAYS work with products only with clean hands.

Thus, we clean all the tomatoes. If desired, carefully cut out a bright spot - the place where the fruit was attached to the twig.

The final stage of cooking tomatoes in their own juice for the winter is the most interesting. Pour the tomato juice into a saucepan of a suitable volume and put it on medium heat. Bring to a boil, cook for 2-3 minutes, stirring occasionally, over low heat.

And now, in portions (6-8 pieces, no more), we put peeled tomatoes in boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan, for about 1 minute. I hope you understand why the fruits should be dense and elastic - after a bath of boiling water and subsequent cooking, soft tomatoes will simply turn into puree.

Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, believing that it is very difficult. In fact, there is nothing difficult in this recipe. canning tomatoes own juice no, the main thing is not to be too lazy to separate the skin and seeds from the tomatoes so that the tomato mass is more tender. But especially lazy ones can not separate anything, but make a filling with skins and seeds, it will also be delicious. These tomatoes keep well at room temperature.

Ingredients

To preserve tomatoes in your own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. per 1 liter of juice;

sugar - 1 tsp per 1 liter of juice (sugar is optional).

*** It is advisable to regulate the amount of salt and sugar yourself, because. their amount depends on the variety of tomato, on the sugar content in them. If the tomatoes are sweet, then sugar may not be needed at all, and if they are sour, then it must be taken in more quantities than in the recipe.

Cooking steps

Put the pot with tomatoes to boil on fire, periodically stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, skip all boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

When all the tomato mass is processed, then pour into a saucepan and bring it to a boil. Add salt and sugar (who decides to add). Take one jar, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll it up with a special machine.

Leave jars of canned tomatoes in their own juice upside down for a day. Then put away for storage.

Bon appetit and delicious winter to you!

If they are eaten fresh, just plucked from the bush, sprinkled with a pinch of salt - perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of a summer tomato in winter, in your own juice for the winter according to our recipe.

About the benefits of the workpiece

Own tomatoes for the winter will bring great benefits to you and your family:

• Firstly, tomatoes in their own juice retain useful mineral salts, trace elements and most of the vitamins.
• Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
• Third, it's profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from one's own or good tomatoes bought at the market. At the same time, canned food will come out cheaper, and you can easily and easily prepare a variety of tomato sauces and dressings.

Before you start canning tomatoes in your own juice, carefully read the entire recipe, prepare the necessary equipment and the right amount of ingredients.

Kitchen appliances and utensils

To preserve tomatoes in your own juice, you will need:

• glass jars, best of all with a capacity of 700 ml to a maximum of 2 liters;
• tin lids for conservation with rubber seals;
• a lid with holes and a spout for draining liquid from cans;
• pans: two large ones - for sterilizing jars and boiling juice, and one small one - for sterilizing lids;
• grate in a large pan - for placing cans;
• manual auger juicer;
• tongs-lifter;

Required Ingredients

Before starting conservation, stock up on all the necessary ingredients:

• tomatoes;
• salt;
• sugar.

Features of product selection

In order for the preservation to come out tasty, the products for it must be carefully selected. Tomatoes need to be taken at the peak of ripeness, dense, medium-sized, if possible of the same size, without cracks, spots and growths. For the preparation of juice, the fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take large, not iodized, sugar - refined sand, and it must be dry.

Step by step recipe with photo

How to close tomatoes in your own juice - simply and step by step.

Important! Before starting work, carefully inspect the prepared dishes and materials. The glass should be free of cracks and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.

Tomato preparation

Selected tomatoes are thoroughly washed and the stalk is cut out.

twisting

Simultaneously with the preparation of tomatoes, tomato juice is prepared for pouring them. To do this, the tomatoes are cut into pieces and passed through a juicer.

boiling juice

After squeezing the juice, put the pot with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, the foam is not removed.

Sterilization of jars

Dishes and lids are thoroughly washed with soda or soapy water and rinsed with clean water. The lids are well wiped and dried.

For sterilization, a grate is placed on the bottom of the pan, jars are installed, poured with water almost under the neck and the water is brought to a boil. Boil 10 minutes. In the same way, in a small saucepan, the lids are sterilized along with the seals.

Packing tomatoes in jars

Prepared tomatoes are loosely placed in sterilized jars, one by one removing them from hot water with tongs.

Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, the lids are removed and the water is drained.

Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may burst.

Pouring juice

Boiled juice is poured to the top with jars of tomatoes, making sure that there are no air bubbles left in the container.

sunset

After the jars are filled, they are covered with sterilized lids and rolled up with a machine.

Closed jars are placed with their necks down and they look for bubbles rising from the lid, indicating that it is not airtight. When the preservation has cooled, you need to try to remove the lid from the jar with your fingertips. If it jumped off, it is badly rolled up. If the lid “pops” when you press on its center with your finger, this is also a marriage - either the dishes were not hot enough when seaming, or the lid lets air through.