Recipe for cherry tomatoes in tomato juice. The undoubted advantage of cherry tomatoes

Round mouth-watering cherry tomatoes are a real decoration of the table. So I want to enjoy them in the frosty time unforgettable taste! And this is quite possible. Today I present to you my best recipes cherry tomatoes for the winter - you will lick your fingers! It turns out so delicious! You will not notice how family and guests will quickly eat the whole jar and ask for more.

So how do you salt neat little tomatoes? I offer you recipes simple, easy to implement at home. All of them are very tasty, choose any method convenient for you, how to close the tomatoes for the winter.

Cherry tomatoes in own juice "Lick your fingers"

A very practical way - salting a tomato in own juice. The resulting tomato puree can then be added to soups and borscht, cooked on its basis fragrant sauces. And such tomato blanks are stored very well - at least a year. True, they never stayed with us for a long time, we love them very much!

Ingredients:

• 2.5 kg of strong cherry tomatoes (maybe a little unripe);
• 2 kg soft tomatoes (for puree);
• 1 head of garlic;
• 3 art. spoons of salt;
• 2 tbsp. spoons of granulated sugar;
• 3 pcs. bay leaf;
• 6 black peppercorns;
• 3 art. tablespoons of vinegar (9%).

How we cook:

1. Rinse the soft tomatoes, dry them slightly, cut them on top with a cross. Put in a bowl, pour boiling water for 1 minute. Then drain the liquid, then cold water. After a couple of minutes, easily remove the skin from them.
2. Pass the tomatoes through a meat grinder or chop in a blender. Then we wipe this mass through a sieve to separate the grains.
3. Pour the tomato puree into a saucepan, add salt, sugar. Gradually bring to a boil, simmer for five minutes.
4. At the same time, we sterilize the jars over steam. We hold the lids in boiling water for several minutes.
5. We thoroughly rinse the strong cherry tomatoes, dry them slightly. We pierce their skin with a toothpick in the stalk area. We put the cherry in jars up to the shoulders.
6. We clean the garlic, wash it, cut it coarsely. Add to jars with tomatoes. Let's throw from above Bay leaf and a couple of peppercorns.
7. Boil water in a kettle and pour it over tomatoes in jars for three minutes. Then drain the water and pour the vegetables hot tomato puree, not reaching the top by a couple of centimeters. Pour vinegar (1 tablespoon per 1 liter jar).
8. Cover with lids. Sterilize in a wide saucepan after boiling for 9 minutes. It is better to lay a towel at the bottom.

Carefully take out the jars and roll them up with lids. Let's turn over canned tomatoes, wrap up. In 12 hours we will transfer to cool place for storage.

Cherry for the winter with citric acid and herbs

If you are looking for a way to deliciously pickle cherry tomatoes for the winter in jars without vinegar, then this recipe is for you. I'll tell you how to close cherry tomatoes with citric acid. Herbs you can take to your taste - not necessarily exactly those that are offered in the recipe.

Note: we came out sooner Italian version, you can choose Provencal or any other. It depends on the set of herbs you choose. Fresh herbs can be replaced with dried herbs in a bag.

Ingredients:

• 1.5 kg of cherry tomatoes;
• 1 st. l. citric acid (or 1.5 tbsp. fresh juice lemon);
• 3 liters of water;
• 3 art. spoons of granulated sugar;
• 3 art. spoons of salt;
• 2 sprigs of rosemary, basil and thyme (thyme);
• Cinnamon - on the tip of a knife in each jar.

How we cook:

1. My tomatoes, we pierce in the place where the stalk is attached. Fill jars tightly with tomatoes.
2. Pour water into a saucepan, add sugar, salt, chopped herbs. Heat to a boil, then add citric acid(or juice), cinnamon and stir.
3. Pour hot marinade over cherry tomatoes in jars. Cover with lids. Sterilize on a folded towel in a wide bowl for 7 minutes.

We take out the banks, roll up the key. Turn over, check for leaks, wrap in warm. We store in a dark place.

Cherry tomatoes, pickled without sterilization

Among the best recipes for cherry tomatoes for the winter - you will lick your fingers - the pickling method without sterilization is especially popular. Agree, there is not always time and desire to boil jars with canned vegetables in a wide bowl. Let's try classic version with three fills.

Ingredients for 5 half-liter jars:

• 1.5 kg of cherry tomatoes;
• 2 liters of water.

Marinade for 1 liter of water:

• 4 teaspoons coarse salt;
• 2 tbsp. spoons of granulated sugar;
• 1 teaspoon of vinegar (6%) - per jar.

Spices for 1 jar:

• 0.25 horseradish leaves (or 2 cm piece of horseradish root);
• 1 clove of garlic;
• 1-2 leaves of black currant (or cherry);
• 1 dill umbrella;
• 1 bay leaf;
• 2-3 black peppercorns.

How we cook:

1. Wash jars and lids with soda, scald with boiling water. Let's discuss.
2. Put in each jar a dill umbrella, chopped garlic, leaves, peppercorns. Then fill the shoulders with tomatoes.
3. Prepare the brine: boil water, add salt, sugar, mix.
4. We make a triple fill. First, pour for 15 minutes, pour the brine into a saucepan, boil. The second time - for 10 minutes. If there is less water, add boiling water. Pour into a saucepan, bring to a boil. Pour for the third time, then add vinegar to each jar and roll up the lids.

Let the cherry tomatoes in the vinegar jars cool gradually upside down and wrapped up. You can store it in your home pantry.

spicy cherry tomatoes

For those who like "hot"! I will share with you a recipe for spicy cherry tomatoes in liter jars. Moreover, you can adjust the degree of hotness at your discretion, taking more or less sharp components.

Ingredients for 3 liter jars:

• 2 kg of cherry tomatoes;
• 12 cloves of garlic;
• 2-3 chili peppers;
• 3 art. spoons of salt;
• 3 art. spoons apple cider vinegar (6%);
• A bunch of dill.

How we cook:

1. We wash the tomatoes, dry them.
2. We clean the garlic, wash it, disassemble it into slices. Chili peppers, de-seeded, washed and chopped small pieces. My dill, let dry.
3. At the bottom of clean sterilized jars lay out in layers: greens, garlic, tomatoes and hot peppers. Pour in 1 tbsp. a spoonful of salt, pour in 1 tbsp. a spoonful of vinegar.
4. Pour boiling water from the kettle into jars, cover with sterilized lids. We put in a wide dish, sterilize the jars after boiling water for about 10 minutes.

We take out our blanks from boiling water, wipe the jars, turn them over, cover with a warm blanket. When cool, transfer to the pantry.

Sweet cherry tomatoes: a simple recipe

Many people prefer sweet recipes for pickling cherry tomatoes for the winter. I will tell you how easy it is to make pickled cherry tomatoes sweet for 1 liter of marinade.

Ingredients:

• 2 kg of cherry tomatoes;
• 2-3 garlic cloves;
• 3 pcs. bay leaf;
• 3-6 black peppercorns;
• 1 large onion;
• 50 g parsley.

For marinade:

• 1 liter of water;
• 6 art. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 8 art. tablespoons of vinegar (9%).

How we cook:

1. Rinse cans of soda, sterilize them over steam. Cover the lids with boiling water for 5 minutes.
2. My tomatoes, pierce the skin so that it does not burst. We clean the onion, wash it, chop it in half rings. We divide the peeled and washed garlic into cloves, cut each in half. We wash the greens, dry them on a napkin.
3. We put greens, cherry tomatoes with garlic and onions in each jar. Pour peppercorns, bay leaf on top.
4. Pour the vegetables in a jar with boiling water, cover with lids, let it brew for 10 minutes. Drain this water into a saucepan, boil again and pour for 8 minutes.
5. For the third time, pour the water into the pan. We fall asleep sugar, salt, bring to a boil, pour in vinegar. Mix, simmer small fire 15 minutes. Then pour the marinade into jars.

Roll up the lids, let cool under a warm blanket. Sweet cherry tomatoes are ready!

Cherries with garlic, cold-pickled

The best pickling recipes involve not only great taste, but also saving useful properties vegetables. Prepare cherry tomatoes in a cold way, they will turn out almost like barrel ones!

Ingredients:

• 2 kg cherry tomatoes;
• 1 head of garlic;
• 1 st. a spoonful of granulated sugar;
• 3 art. spoons of salt;
• Dill umbrellas - 1 pc. to the bank;
• Horseradish leaves, currants (you can cherries);
• 1 st. a spoonful of vinegar (9%).

How we cook:

1. We will wash the container for conservation with soda, sterilize in any way.
2. Rinse the tomatoes, make several punctures in the area of ​​\u200b\u200bfastening the stalk. We wash all the greens and leaves, dry them. We clean the garlic, wash, cut into slices.
3. At the bottom of each jar we lay out a sheet of horseradish and a dill umbrella. We spread the tomatoes in layers (punctures up), currant leaves, garlic. We fill the banks up to the shoulders.
4. Pour sugar and salt into jars, pour boiled cold water. Let's close nylon lids, let's shake well.

We put the cherry with garlic in the refrigerator for storage. You can serve it on the table after three days.

Cherry with mustard seeds

Another very interesting recipe- with mustard seeds. Cherries are spicy and spicy. I usually prepare such tomatoes in a half-liter jar. These products are designed for four such jars.

Ingredients:

• 1 kg cherry tomatoes;
• 2 teaspoons (with top) mustard seeds;
• 24 peas of allspice;
• 4 things. bay leaf;
• 1 liter of water;
• 100 ml of apple cider vinegar (6%);
• 3 teaspoons of salt;
• 3 art. spoons of granulated sugar.

How we cook:

1. We sterilize jars and lids for preservation.
2. Rinse the tomatoes well paper towel. We put them in banks.
3. Boil water in a kettle, pour tomatoes. Cover with lids, leave for 20 minutes.
4. Pour the water from the cans into a saucepan. Add sugar, salt and vinegar. Heat up to a boil.
5. In the meantime, pour 6 peppercorns, 1 bay leaf and half a teaspoon of mustard seeds into jars. Add hot marinade.

Now you can roll up the lids, turn over and cover with a warm towel. After a day, we transfer to a cool place.

If you are into video recipes, check out this way to pickle cherry tomatoes.

Here they are - the best cherry recipes for the winter, you will lick your fingers, incredibly tasty and beautiful! Wish you successful blanks And good mood! Bon appetit!

For the winter. And I close cherry tomatoes especially for children: my daughter and numerous nephews are very fond of both juice and small cherry tomatoes. According to this recipe, tomatoes are obtained almost as fresh - just as fragrant and tasty. Another plus is cheeri tomatoes in tomato juice, the recipe for which I propose, are prepared in the complete absence of both vinegar and any spices, except a small amount salt.

Ingredients:

For a 1 liter jar:

- 0.5 kg cherry tomatoes;
- 0.6-0.7 kg of tomatoes for juice;
- salt.
The number of cherry tomatoes in a jar may be different. It all depends on how you see this homemade in the end: mostly tomatoes or juice. The indicated amount, in my opinion, is the golden mean. But if you wish, I repeat, you can put more or less tomatoes. Accordingly, the amount of tomato juice per jar will change in inverse proportion.



My cherry tomatoes, remove the tails. We try to choose cherry not soft, but elastic, hard. If they are slightly unripe, this is even good, much better than too ripe tomatoes.

As for tomatoes for juice, they should just be very ripe, juicy, soft. And it is not at all necessary to use cherry tomatoes - the most ordinary tomatoes, even not very beautiful ones, will do - because we will still make juice out of them.
We wash these tomatoes and cut them arbitrarily into several parts. This must be done in order to make it more convenient to put the tomatoes in a meat grinder or juicer.
From the number of tomatoes indicated in the ingredients, approximately 0.5 liters of tomato juice is obtained as a result.

Using a juicer or meat grinder, we process tomatoes for juice. I prefer the juicer - it was invented specifically for this. Boil tomato juice in a large saucepan.

When boiling, foam will appear on the surface of the juice - this is normal. It is better to carefully remove it with a spoon - as if you were removing the “noise” from the broth. Then add salt to the juice, to your taste. I usually put 0.5 tablespoon of salt in 1 liter of juice. Stir and cook tomato juice over low heat for 12-15 minutes.

The jars in which we will close our blank are washed and sterilized. Then put cherry tomatoes in them.

And now pour boiling tomato juice. Pour generously, all the way to the top.

Like many homemade preparations, cherry tomatoes in tomato juice must be sterilized before the jars are sealed with lids. The sterilization process is very simple - we put jars of cherry and juice in large saucepan, pour into it warm water, not reaching 1-2 cm to the top of the cans. Then we cover the jars with lids on top and bring the water in the pan to a boil. After that, the sterilization process itself begins. The water should bubbling a little, and the jars should be fairly stable. The jars are sterilized for the following time: half-liter jars for 7-8 minutes, liter jars for 8-10 minutes. Yes, I almost forgot: at the bottom of the pan (before putting jars into it), you must definitely put a special stand or lay a folded thin towel so that the jars do not directly touch the bottom of the pan.




When the sterilization time comes to an end, carefully remove the jars of cherry tomatoes and juice from the pan and roll up the lids. We put the jars upside down and wait until they are completely cool.

Tips & Tricks:
Some close such tomatoes without salt at all. In such a case, everyone can then add salt to the juice according to their taste. There is, of course, a rational grain in this, but still I don’t do that. Firstly, then the tomatoes turn out to be completely unsalted, which means they are not so tasty.




And secondly, salt also acts as a preservative, which is important for me even from a purely psychological point of view: it makes me feel calmer.




It is not necessary to close exactly like this: the most ordinary tomatoes. But still there are certain requirements for them: they must be small, neat and about the same size. Then they will fit in the jar without problems, and in ready-made will look very appetizing.
Author - Natalia Tishchenko

Cherry tomatoes serve wonderful decoration holiday table, how in fresh, as well as canned. For those wishing to preserve cherry tomatoes in their own juice for the winter, several amazing recipes are provided. Due to their miniature appearance, these fresh vegetables They fit perfectly into salads, and salty cherry tomatoes perfectly complement side dishes or serve as components of borscht. Regardless of their size, they are no less useful than ordinary tomatoes.

The abundance of potassium in this variety tomato causes a rapid removal of fluid from the body. The iron contained in cherry prevents anemia, cleanses and renews the blood. It is advisable to use cherry tomatoes in their own juice in winter time. They contain a lot of magnesium, which helps to adapt to temperature changes. Serotonin in tomatoes invigorates, improves mood, improves complexion, increases efficiency. It is clear that the use of this vegetable will not cure serious diseases, but it has a preventive effect.

To preserve cherry tomatoes in their own juice for the winter, you need to get all possible kitchen mechanisms that can facilitate the process of obtaining a tomato. It can be a meat grinder, a juicer and even a metal sieve. Next you need to prepare enamel pan for boiling the tomato mixture.

Before starting work, be sure to sterilize jars for provisions. Sterilization can be done in the oven, microwave or the old, proven way on the kettle. Lids should also be hot steamed, whether the lid is screw-on or tight-fitting, thanks to the operation of the seamer.

Cherry - tomatoes in their own juice without sterilization

Preservation process:

From 1 kg of tomatoes you can get 900 grams of juice with pulp.

Cherry tomatoes in their own juice with sterilization and vinegar

Preservation process:

To get rid of the tomato peel or not is up to you. On taste qualities the presence of the shell will not affect. It will only affect further use.

Cherry with spices in own juice

Preservation process:

As spices, any additives to taste are used. The number of them is regulated purely to your desires.

Cherry in tomato juice for the winter, the recipes are unpretentious and simple, but the result is unsurpassedly tasty. You can't even figure out which tastes better. tomato pickle or cherry themselves.

Delicious preparations for you and a pleasant winter!

Cherry tomatoes are one of the most beautiful and delicious vegetables, cheer up with just one look.

Small, bright, juicy, they are great addition To various dishes: to salads, to meat, to fish, and even as a separate dish. They decorate plates when serving or make canapés with them.
The recipes presented in the article will help you choose The best way harvesting cherry tomatoes for the winter.

Pickled cherry tomatoes for the winter in a jar

Composition for 2 cans of 720 ml:
Cherry tomatoes - as much as you like
Mustard, seeds - 2 tsp
Bay leaf - 4 pcs.
Allspice peas - 6 pcs.
Black peppercorns - 8 pcs.
Water - 750 ml
Salt - 1.5 tbsp. l.
Sugar - 2.5 tbsp. l.
Vinegar 9% - 4 tsp
Garlic - 4 cloves

Cooking:

Wash tomatoes.

In sterile jars, put 2 bay leaves, 2 cloves of garlic, 3 pcs. fragrant and 4 pcs. black peas.

Fill a jar with tomatoes. Pour boiling water over and leave for 5 minutes.
Drain the water into a saucepan, add salt, sugar, bring to a boil. Add vinegar.

Pour marinade into jars. Roll up. Turn over and wrap.

Spicy and delicious cherry tomatoes rolled up for the winter, a great snack for any feast. Bon appetit!

Pickled tomatoes "Assorted" for the winter

Bright red tomatoes and yellow baby cherry tomatoes are a bright, beautiful duet, very suitable for the Assorted recipe.

The recipe will not disappoint: extremely appetizing taste will give a marinade in which sugar, vinegar and salt are perfectly balanced. And spicy tarragon, tart basil, fragrant parsley will create a fantastic bouquet of aromas.
The harmony of taste will not be disturbed sharp notes garlic - just add spice.

Ingredients for a 3 liter jar:

Tomatoes (red tomatoes and yellow cherry tomatoes) - 1.7 -2 kg
Basil, parsley, dill (umbrellas), tarragon (tarragon) - 1 bunch
Garlic - 1-1.5 heads

For marinade:

Water - 1.2-1.5 l
Vinegar - 100 g
Sugar - 125-130 g
Salt - 37-40 g

Cooking:

Prepare tomatoes: inspect for possible damage, overripe fruits, cracked. Remove stalks, wash.

Prepare herbs and spices: cut bunches of basil, parsley into sprigs, wash. Separate the "umbrellas" of dill from the stems.

Peel the garlic, cut into individual cloves. Do not cut the slices into pieces: the garlic will quickly lose its aroma and sharpness.

Put garlic, dill and herbs in any order at the bottom of a sterilized jar.
Prepare the marinade: dip in boiling water and stir the salt with sugar, vinegar.
Some housewives, when preparing the marinade, put herbs and spices in boiling water.

This is justified if the recipe includes allspice peas, cloves, coriander: spices should “give off aroma”. Basil, tarragon, parsley lose a significant part essential oils during heat treatment, therefore they are simply laid in jars and steamed with boiling water.

Fill the jars with red tomatoes and yellow cherry tomatoes, alternating colors, remembering to fill the voids with herbs and garlic.

Pour boiling marinade up to the neck of jars with assorted tomatoes and cover with lids.

After 5-7 minutes, drain the marinade, boil for refilling. All these manipulations are repeated 3 times.

Pasteurization is not necessary, it will not affect the taste of pickled tomatoes in the best way.
Having corked the jars with lids, turn them over to check the quality of the seam.

Bright red tomatoes and yellow cherry tomatoes are a bright, beautiful duet. With rich colors and marvelous aroma, it will remind you of summer, become a table decoration and a worthy reason for the pride of the hostess. Bon appetit!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.

Cherry tomatoes in their own juice for the winter

Healthy, delicious tomatoes in their own juice! In winter, such a jar is worth its weight in gold!

Compound:
Cherry tomatoes (large) - 2 kg
Tomatoes for juice - 2 kg

For 1 liter jar:

Dill umbrellas - 1 pc.
Paprika dried pieces- 1 tsp
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 tbsp. l.
Sugar - 2 tbsp. l.

Cooking:
Peel the tomatoes for juice from the stalks, rinse, punch with a blender or through a meat grinder.
Rinse cherry tomatoes, prick with a toothpick around the stalks. Rinse and sterilize jars and lids.

Place dill, peppers, garlic, herbs, paprika at the bottom of the jars. Lay the tomatoes tightly and pour the jars to the eyeballs with boiling water.

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. If necessary, try and add either salt or sugar, the taste of the juice should be saturated.

Drain the cooled water one by one and pour boiling juice over it - immediately tighten the hot lids tightly.
Turn the jars over on a towel and leave to cool completely.

Bon appetit!

Cherry tomatoes in their own juice recipe with photo you will lick your fingers

Very tasty tomatoes, a minimum of effort, and small delicious suns in a plate will decorate the table and delight your loved ones.

Compound:
Cherry tomatoes)
Salt (without a slide) - 2 tbsp. l.
Sugar - 3 tbsp. l.

Cooking:
Prepare the ingredients.

Sterilize jars. large tomatoes peel and turn through a meat grinder.

Add salt and sugar per 1 liter of liquid. Bring contents to a boil.

Banks fill small tomatoes and pour boiling water for 7-10 minutes, covered with sterilized lids. After drain the water.

And pour boiling tomato liquid. Roll up the lids, turn over and wrap until the jars are completely cool. Store at room temperature.

Tomatoes are very tasty. Bon appetit!

Pickled sweet cherry tomatoes for the winter

According to this recipe, very tasty pickled cherry tomatoes are obtained, all the charm is in the marinade.

Compound:
Cherry tomatoes
Garlic
Celery
Bay leaf
Pepper black peas
Bulb onions
For marinade in 1.5 liters of water:
Salt - 3 tbsp. spoons
Sugar - 9 tbsp. spoons
Vinegar 9% - 12. Art. spoons

Cooking:

Wash jars with baking soda. Sterilize lids. Wash tomatoes, greens. Peel the garlic and onion. Wash the onion and cut into rings or slices.

Lay in clean jars tomatoes, herbs, onions, garlic cloves, bay leaves and peppers. Maybe a piece of hot pepper. Boil the kettle. Make a triple fill. The first time pour boiling water for 10 minutes. Pour and pour again with another boiling water for 15 minutes.

Drain this boiling water into a saucepan, add salt, sugar, vinegar. Boil the marinade.

Pour the tomatoes a third time with marinade, roll up the lid. Turn the pickled cherry tomatoes over until cool.
Pickled cherry tomatoes are ready. Special storage is not required. Bon appetit!

Pickled cherry tomatoes for the winter in a 1 liter jar

Choose firmer tomatoes bright color, with a dense skin, without flaws, dents, cracks.

Composition per liter of marinade:
Cherry tomatoes
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l. without a slide
Vinegar 9% - 2 tbsp. l.
Garlic - 2-3 cloves
Black pepper - 8 peas
Herbs: dill-umbrella, currant or grape leaves
Coriander - 10-15 peas

Cooking:

Carefully selected tomatoes need to be washed. Rinse jars and lids just as well, sterilize them.

Place seasoning jars, garlic and grape or currant leaves on the bottom of the jar.
Spread the cherry tomatoes on top, filling the jars to the top. Then fill them with boiling water and leave to stand for ten to fifteen minutes.

Pour the water back into the pan and prepare the marinade: put salt, sugar, bay leaf, and, for flavor, a clove bud into boiling water. After a few minutes, you can take it out. After turning off the gas, add vinegar.

Fill jars with these marinade and cover with lids. Hold the jars for ten minutes in a water bath, and then tighten the lids.
Place the finished cherry tomatoes, lids down, under a warm blanket until cool. After a week, you can already try small pickled tomatoes. Bon appetit!

Pickled cherry tomatoes for the winter recipe with spices

Cherry tomatoes
10 cloves of garlic
1 bunch of parsley
1 bunch dill
2 tsp sweet black peas pepper
2 tsp mustard seeds
6 pcs. green cardamom
1 tsp carnation inflorescences
2 pcs. Bay leaf

Brine for 2 liters:
7 art. l. sea ​​coarse salt
5 st. l. with a slide of sugar
2 tbsp. l. Apple vinegar
4 tbsp. l. table vinegar 6%
1 nutmeg
4 star anise
Cinnamon stick 5 cm

Cooking:

Wash the tomatoes, pierce in several places wooden skewer, put in a saucepan.

Add chopped herbs, garlic, cut in half and all spices.
Boil water. Add salt, sugar, cinnamon stick cut into 4 parts and crushed nutmeg, star anise. Boil 5 minutes. After adding vinegar, let cool slightly, the brine should be hot.

Pour tomatoes with brine, put a lid on top, load - a 3-liter jar of water. Leave at room temperature for 5-6 days, then put in the refrigerator. Bon appetit!

Delight your loved ones in winter with delicious, beautiful cherry tomatoes. Good luck with your preparations and a delicious winter!

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Cherry tomatoes serve as a wonderful decoration of the festive table, both fresh and canned. For those wishing to preserve cherry tomatoes in their own juice for the winter, several amazing recipes are provided. Thanks to their miniature appearance, these fresh vegetables fit perfectly into salads, and pickled cherry tomatoes perfectly complement side dishes or serve as borscht ingredients. Regardless of their size, they are no less useful than ordinary tomatoes.

The abundant presence of potassium in this variety of tomato causes a rapid removal of fluid from the body. The iron contained in cherry prevents anemia, cleanses and renews the blood. in its own juice it is advisable to use in the winter. They contain a lot of magnesium, which helps to adapt to temperature changes. Serotonin in tomatoes invigorates, improves mood, improves complexion, increases efficiency. It is clear that the use of this vegetable will not cure serious diseases, but it has a preventive effect.

To preserve cherry tomatoes in their own juice for the winter, you need to get all possible kitchen mechanisms that can facilitate the process of obtaining a tomato. It can be a meat grinder, a juicer and even a metal sieve. Next, you need to prepare an enameled pan for boiling the tomato mixture.

Before starting work, be sure to sterilize jars for provisions. Sterilization can be done in the oven, microwave or the old, proven way on the kettle. Lids should also be hot steamed, whether the lid is screw-on or tight-fitting, thanks to the operation of the seamer.

Cherry - tomatoes in their own juice without sterilization

Preservation process:

From 1 kg of tomatoes you can get 900 grams of juice with pulp.

Cherry tomatoes in their own juice with sterilization and vinegar

Preservation process:

To get rid of the tomato peel or not is up to you. The presence of the shell will not affect the taste. It will only affect further use.

Cherry with spices in own juice

Preservation process:

As spices, any additives to taste are used. The number of them is regulated purely to your desires.

Cherry in tomato juice for the winter, the recipes are unpretentious and simple, but the result is unsurpassedly tasty. You can’t even understand what is tastier: tomato pickle or cherry tomatoes themselves.

Delicious preparations for you and a pleasant winter!