Tomatoes for the winter in their own. Tomatoes in their own juice without sterilization

The harvest of vegetables was a success, the shelves in the basement are filled with all kinds of pickles and marinades, and the abundance of tomatoes does not end there? After all, a way out can be found from any situation, and this one can be solved not only with useful, but also very, very tasty result. Significantly save time on processing tomatoes and stock up for the winter incredibly appetizing conservation, which on a frosty day will fill the whole house with the aromas of summer, you can use simple and original recipes tomato preparations.

"Bystrinka"

Most often, such a recipe is used when you were lucky enough to buy or grow big harvest cherry tomatoes. Small red, yellow or even black tomatoes look great, filled with incredible delicious marinade. The amount of spices is calculated for 1 liter of finished juice.

Ingredients:

• cherry tomatoes and large red varieties;
• 40-45 g of salt;
• 60-65 g of sugar.

Cooking:

1. Pass large tomatoes through a meat grinder, after removing the skin. It is easy to do this by dropping vegetables in a colander for 12-15 seconds in boiled water.
2. Measure the liquid, put the spices, pour into a saucepan and put on the stove, turning on a strong fire.
3. Send cherry to sterilized jars. Pour the contents of the containers with boiling water, without fail after that cover with lids (do not roll up!).
4. After a few minutes, drain the liquid, and pour the tomatoes with boiling tomato mass.
5. Seal immediately, turn over immediately and wrap in a warm blanket.

Fragrant Tomatoes with Peppers

A little trick: to make the preservation according to this recipe even tastier, you need to choose small and fleshy tomatoes. In a few weeks, they will soak in the marinade in jars, retaining elasticity. In winter, it remains to open a jar and proudly treat guests to incredibly delicious vegetables.

Ingredients:

• 60 ml vegetable oil;
• 5 g of cloves;
• 120 g of salt;
• 300 g of sugar;
• 3 liters of water;
• 360 ml of tomato paste;
• 500 g sweet red pepper;
• 7 kg 300 g tomatoes (you can take multi-colored ones).

Cooking:

1. grind pepper sharp knife. Can be passed through a meat grinder with large grates.
2. Boil the mixture of tomato paste, salt, cloves, sugar and vegetable oil.
3. Put tomatoes, peppers in a large container for cooking, pour over the mass removed from the fire. Put on the stove and after boiling, cook for a quarter of an hour.
4. If desired, you can first remove the skin from the tomatoes, then it will take 5 minutes less to cook.
5. Ready vegetables put in glass containers (sterilized), cork.

Leave to cool, wrapping the jars upside down with a blanket.

with juniper

Unusual but very delicious combination tomatoes and juniper. There is no need to talk about the aroma - the fragrance is throughout the apartment. Before opening the canning, it is better to close the windows and the door tightly, because the neighbors may also be interested that it smells so appetizing.

Ingredients:

• 135 g of sugar;
• 65 g salt;
• juniper berries (you can take dry);
• 5 g of allspice;
• 8-10 g of cloves;
• 6 kg 500 g tomatoes (large and small in half).

Cooking:

1. Send clean washed jars for sterilization in hot oven.
2. After cooling, fill glass containers small tomatoes(pre-peel each vegetable with a fork or toothpick).
3. Boil half a glass of water in a large cooking pot, put tomatoes (large) cut into pieces and cook until they are soft.
4. Rub the boiled tomatoes through a fine colander or metal sieve. Be sure to use a wooden spoon.
5. In a clean container, cook the tomato mass along with sugar and salt for a quarter of an hour.
6. While the tomato mixture is boiling, pour boiling water over the vegetables in a glass container, let stand for 5.5-6 minutes, covered with lids. Drain the liquid using a special lid in which holes are made.
7. Put cloves, several juniper fruits, allspice in each jar. Pour the vegetables in a glass container with boiling tomato marinade.

Seal immediately, without sterilization, cooling - air, upside down, under a warm cover.

With greenery

Canned tomatoes in this way are great for dressing borscht, cooking homemade cabbage rolls, lasagna or pizza. In order not to be wiser for a long time with the preparation of lunch or dinner, steaming potatoes on the table are also ideal for an amazing combination of juicy tomatoes with herbs.

The recipe can be slightly diversified by adding your favorite spices or herbs.

Ingredients:

• 2 l 500 ml tomato juice (freshly squeezed with a juicer or sieve);
• 150 g of greens (dill, parsley);
• 85 ml of vinegar;
• 190 g of sugar;
• 200 g sweet pepper;
• 40 g of salt;
• 4 kg 100 g tomatoes (medium-sized).

Cooking:

1. Pour the juice into a large container, immediately add spices, chopped peppers and vinegar. Cook at a low boil for at least a quarter of an hour, periodically skimming off the foam with a slotted spoon.
2. Cover the bottom of the glass container with a thick layer of greens (can be chopped, can be whole branches).
3. Fill the containers with tomatoes (previously it is better to pierce each with a toothpick in several places) to the very top.
4. After boiling water, immediately pour the contents of the container. Drain after a quarter of an hour.
5. Carefully pour the marinade into the jars, without topping up to the very top.
6. Roll up with metal lids, send under the covers for slow cooling, after putting the lid down.

little secret- if preservation is carried out in tomato juice, it is not recommended to remove the skin from tomatoes: this will prolong the shelf life for a long time, and also will not allow the fruits to boil and lose their shape.

"Natural"

This recipe is a godsend for tomato lovers who cannot imagine most dishes without it. delicious vegetable. Simple canning will perfectly complement soup, salad, stew. It will turn out especially tasty if you stew in a saucepan with such a preparation. various vegetables. eggplant, potatoes, cauliflower, carrots - for cooking stew at home, space culinary fantasy endless, especially if you have a jar with a fragrant tomato delicacy at hand.

Ingredients (per 0.5 l glass container):

• 200 ml of tomato juice;
• 420 g tomatoes ( better grade Cream, but if this is not available, you can use any).

Cooking:

1. First, squeeze the juice from the rejected tomatoes, after cutting out the damaged and suspicious parts.
2. Each tomato, intended to be sent to a jar, is cut crosswise and put in a wide container.
3. Boil a lot of water, pour tomatoes with boiling water. After three minutes, drain the hot liquid, remove the skin.
4. Cut each tomato in half, removing the green part of the stalk.
5. Fill the container tightly (do not tamp).
6. Bring the juice to a boil and pour over the pieces of tomatoes in jars.
7. Sterilize for 15 minutes, but if there is cool place, you can do without it by wrapping the container with warm clothes immediately after capping.

Conservation Secrets

In order to preserve tomatoes in own juice It turned out delicious and was stored for a long time, you should follow a few tips:

1. It is better to take fruits of bright red color, then, only they can give the most saturated shade to the sauce.
2. The most ideal for steaming are plum varieties, they ideally keep their shape and rarely crack.
3. Adding black ground pepper or mustard powder will improve the taste, but some varieties of tomatoes may change color slightly.
4. Metal utensils can also ruin the shade. tomato sauce especially aluminum.

Tomatoes in their own juice (video)

Armed with recipes and a few useful tips, you can safely take up cooking tasty preparation She's sure to be perfect!

It is summer now! Hot season, rich in fruits and vegetables. You need to have time to eat them to your heart's content, while they are as rich as possible in vitamins and trace elements. And we need to stock up for the winter, so that even then, we do not lack them. In addition, vegetables can not only be served as a delicious snack, but also cooked from them delicious dishes.

So, for example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it is better to cook your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare healthy and healthy food for your loved ones.

In addition, if we take into account that everything is expensive in the store, then you can probably work hard in the summer. So, for example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, just enough of them to cook only udin dinner. But the winter is long, you have to cook a lot of lunches and dinners. And if there are stocks, then it’s somehow more fun to cook with them.

How to preserve, I already told in one of the notes. And today let's prepare tomatoes in our own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

They taste like fresh tomatoes but only sweet and salty. They are also good as an appetizer, but for the preparation of second courses there is simply no substitute for them. So, for example, the real winter time can be cooked with these blanks. And not only him, but also many other dishes.

Therefore, in the harvesting season, I try to prepare as many of these jars as possible. And today I am sharing the recipe with you. Moreover, this recipe can be safely called “You will lick your fingers”, both the fruits themselves and the juice are so tasty. And when you eat another tomato, every time you lick your fingers too. So don't forget that when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

We will need:

• Tomatoes - 1.3 kg
• Tomatoes for juice - 1.7 kg
• Garlic - 4 cloves
• Peppercorns - 6 peas
• Salt - 2 tbsp. spoon
• Sugar - 3 tbsp. spoons

Cooking:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan, bring it to a boil. Then put a colander in it, and in it a jar with the neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars are sterilized, immediately cover them with lids.

4. Select small fruits for deposits in banks. I use plum varieties, or they are also called " Lady fingers". They are firm, elastic, fleshy. And definitely will not fall apart, nor during processing. not during storage.

And large juicy tomatoes we need to make juice. I also have "lady fingers", but you can use large ripe and fleshy varieties.

The most important thing is that both are delicious. From tasty raw materials, you get a tasty end product. It's an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put them in a saucepan, and heat with the lid closed, but do not bring to a boil. But in this case, it is better to remove the skin from the tomatoes first.
• Or you can use a juicer. Those residues that remain after the first spin can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, we put the fruits in a sieve and grind them. We put the pan down, into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But still it is better not to be lazy and wipe it.

7. Instances that we will lay in jars are best peeled. It is very easy to do this. Pour them all with boiling water for 5 minutes, then drain the water and pour over them cold water. Then, picking up the skin with a knife, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the stalk area. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy, and took off the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid so that the water does not evaporate, and boil for 20 minutes. If foam appears, remove it.

11. In parallel with this, boil water in a kettle.

12. We put whole tomatoes in a jar, laying them more tightly.

13. Fill them with boiling water from the kettle. And we cover metal lid. We leave for 10-15 minutes.

14. Then we remove the metal cover and dress plastic cover with holes. Drain the water into the pot and put it back on the boil.

15. Let it boil for 2-3 minutes, and pour the fruits for another 10-15 minutes. Do not forget to cover with a metal lid. Drain the water again.

16. Immediately fill them with boiled tomato juice under the very neck. If you did not let the juice boil too much, then it will just be enough for you for two cans. I only have a couple of spoons left. But, in order not to be mistaken, you can make a little more juice. He won't get lost. Immediately there will be those who want to try it.

17. Cover with a metal lid. It's good if the excess juice flows out of the jar a little. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Screw the lid on with a seamer.

• They also close with screw caps, but I trust more conservation, which is rolled up with a seamer.

19. Turn the jar over and put it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. Then remove the blanket and check if the jars are leaking. If you have not violated the process and tightly twisted them, then everything should be fine.

20. Then the banks can be turned over and rearranged in an accessible place for observation. Watch for three weeks. If during this time the lid is not swollen and the juice is not cloudy, then the whole process was successful. If the lid is swollen, then such a blank should not be eaten!

But to be sure, you can add half a teaspoon of 70% vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the very vein.

I bring to your attention a video recipe for greater clarity.

But there is another way in which sterilization is indispensable.

How to cook tomatoes in your own juice with jar sterilization

• We do the same as in previous recipe. But you do not need to pre-fill the tomatoes with boiling water.
• You need one of the above methods to prepare tomato juice, boil it for 10-15 minutes over low heat.
• Then pour them prepared fruits. And put the jars with the contents into the water for sterilization for 20-25 minutes.
• Pull out one jar at a time, and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to sterilize jars of vegetables

• We take large saucepan, on its bottom lay out a thick layer of gauze or fabric.
• Put the jars in the pot
• Pour water into a saucepan room temperature or slightly warm. You need enough water so that it reaches the narrowing of the can, or, as they say, “up to the shoulders”.
• Bring water to a boil
• Reduce the heat to such that the water boils slightly, but does not boil.
• We sterilize for as long as indicated in the recipe.

Each recipe may have different sterilization times. It depends on what kind of product we want to prepare. There are so-called "capricious" products, they should be sterilized longer than less "capricious".

To be sure, before pouring tomato juice into jars, you can add a crushed aspirin tablet. On liter jar 1 tablet. It's an extra acid, and it will keep the jars intact. for a long time. In the previous recipe, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And with all confidence they can be considered a recipe for "You will lick your fingers." They seem to taste fresh. And salt and sugar only enhance their dignity. When you open a jar and start pulling them out one by one, it's almost impossible to stop until the last one is eaten.

Bon appetit!

Homemade tomato juice is very tasty. And if you close together with him for the winter also tomatoes in their own juice for the winter, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, tedious sterilization. And for this we do not need vinegar, so these tomatoes are very fond of children.

As you can see, this homemade there are so many advantages for the winter that it’s absolutely worth it to cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

• 2 kg of tomatoes;
• 1 l tomato juice;
• 1.5 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size)

How to close tomatoes in their own juice for the winter:

For this recipe, we use large ripe tomatoes(for juice), and small (preferably plum-shaped) tomatoes - in jars. Wash tomatoes thoroughly and sort. Set plum tomatoes (or small ones) aside for now.

Cut large tomatoes in half, cut out the attachment points of the stalks, cut into medium-sized pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a small fire and bring to a boil. Boil for 5 minutes.

We put salt, sugar, allspice And Bay leaf. Bring to a boil, remove the foam. Boil juice for small fire for 12 - 15 minutes (until the foam stops appearing).

Such tomato juice turns out to be very tasty and thick, but there is still one caveat - this juice is with seeds. If you, like me, prefer pitted juice, then you will need to grind it through a sieve (it will turn out faster if you first rub it through a large-mesh colander, and then through a sieve). If you don't feel like or don't have time to deal with grinding, leave it as it is. Pour the juice into the pan, put it on the fire again, bring to a boil.

At the same time, boil water in another pot. And in sterilized jars we put plum tomatoes.

Pour the tomatoes in jars with boiling water.

We cover (do not roll up!) The jars with lids and wrap them with a blanket (we make a “fur coat”). Leave the tomatoes for 7-10 minutes.

Then we drain the water from the cans (it is convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the banks and immediately wrap them in a “fur coat” again. Tomatoes in their own juice will have to stand like this for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement or stored at room temperature.

Can be used for juice crushed tomatoes, irregularly shaped, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

Calories: Not specified
Cooking time: Not indicated

Exists a large number of a variety of recipes tomatoes. Each hostess has special ones that her loved ones like. But we offer you a recipe for the ages - tomatoes in their own juice.
During the collection or purchase of tomatoes, very large, slightly wrinkled, overripe and crushed fruits always come across. They are just perfect for cooking, since there is simply no way to preserve them whole.

Any variety of tomato can be used for canning. On taste qualities the finished workpiece is not affected in any way. Tomatoes in the form of cream are ideal, and for a tomato, it is better to give preference to juicy varieties.

This recipe will not only allow you to process all the available tomatoes. But also will please you in winter period time. Each hostess can alter it a little, according to her taste.

During canning, you can add a small amount of cinnamon and cloves. But this is for lovers, as the result is a spicy and rather original taste.
Spicy food lovers can add red to the recipe. hot peppers. This will not spoil the taste, but will only add spiciness to it. You can also increase the amount of allspice, which will give the tomatoes flavor and fragrant.
The recipe is designed for one jar of three liters.

- 2 kg. hard tomato,
- 1 l. tomato juice (twisted tomatoes in a meat grinder),
- 2 tablespoons granulated sugar,
- 1.5 tablespoons table salt,
- 3 pcs. allspice peas,
- 3 pcs. bay leaf,
- Cinnamon, cloves optional.

Recipe with photo step by step:

Initially, we will sort out the fruits of tomatoes. We leave large, wrinkled, overripe ones for juicing. But the small size is set aside.
Tomatoes intended for making tomatoes are passed through a juicer or meat grinder.

Then pour it into a saucepan and put it on very slow fire. We also add salt, sugar, spices.
Boil the juice until foam forms on the surface. Remove it with a spoon or slotted spoon. It must be boiled until the foam stops forming. For this we need no more than 15 minutes.

Boil plain water in a separate container.
Arrange the tomatoes in pre-prepared jars. Then fill them with boiling water, cover with a lid and a towel. We leave them for 20 minutes.

After pouring out the water, pour the tomatoes with hot tomato juice and roll up.
In the end, we just have to turn them over, wrap them in a warm blanket and leave to cool.

Store in a dark and cool place.
Recall that in last time, we prepared, which will go well with our today's recipe.
Bon appetit.
Old Lesya

Tomatoes in their own juice for the winter are the best and delicious recipes: just lick your fingers! This tasty snack from tomatoes easily and simply diversifies your festive table. Cooking tomatoes in a tomato is as easy as shelling pears and you will need very few products. Our selection contains only the most best recipes useful blank for the winter. All recipes for pickled tomatoes for the winter in their own juice are so delicious that you just lick your fingers. In addition, they are easy to prepare. Sign up soon so you don't lose it!

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

Ingredients:

• 4 kg of dense ripe tomatoes;
• 6 kg of ripe tomatoes for juice.
• For every liter of juice: 1 tbsp. l. salt
• 2 tbsp. l. Sahara.

Approximate exit finished product 6 liters

How to cook:

So, we need 2 types of tomatoes. These are well-ripened tomatoes, from which we will prepare tomato juice. As well as dense fleshy tomatoes, which we will put in bottles. It is better to opt for small and even tomatoes.

Thoroughly wash the tomatoes intended for laying. Pack clean and dry tomatoes tightly into sterile jars.
It is convenient to use 2 or 3 liter bottles, although you can roll up in a smaller container. Temporarily cover the jars with sterile lids.

Tomato juice can be prepared in a juicer or juicer, or you can use the old, as they say, "old-fashioned" method.

What not to do is to use ready juice even good producers and even more tomato paste. Do not pollute fresh ecological product ingredients already in industrial processing. In the end, you roll tomatoes for yourself, for your family, so everything should be only natural !!!

So, back to cooking tomatoes for canning. For this ripe tomatoes no less carefully wash, and then cut into large pieces. chopped tomatoes cook in enamelware until they become soft. We cover the pan with a lid so that the tomatoes release the juice faster.

Pass the tomato mass through a sieve to remove seeds and tomato skins.
Be sure to measure the amount of juice obtained. The volume varies depending on the variety and degree of ripeness of the tomato.

For each liter of tomato juice, add one tablespoon of salt (without top) and one and a half tablespoons of sugar
Boil tomato juice for 15 minutes.

With hot, literally boiling juice, carefully pour jars with tomatoes for the winter. Again cover with lids and set to sterilize. We sterilize 2-liter bottles for 30 minutes, liter bottles for 15 minutes.

Tightly roll up the jars, turn the lids down. Preservation is desirable to wrap up to cool completely. That's all, the tomatoes in tomato juice are ready.

Tomatoes in their own juice - a recipe for the ages!

Very simple and practical recipe pickled tomatoes, which can be used for large, soft, and slightly crushed tomatoes.

What you need for cooking:

• large, ripe tomatoes for juice;
• small tomatoes;
• salt and sugar;
• allspice-peas;
• Bay leaf;
• cloves and cinnamon (optional, this is an amateur).

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

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

1. Sort the tomatoes - large, crumpled, soft tomatoes go for juice, smaller tomatoes - in jars.
2. Scroll the tomatoes selected for juicing through a meat grinder, pour the cooked tomato into a saucepan and put on a small fire.
3. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves.
4. After the tomato boils, remove the foam and boil until the foam stops forming (12-15 minutes).
   At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato cooks.
5. Drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.

Tomatoes in own juice with bell pepper

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

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

Ingredients:

• mature hard tomatoes - 3.6 kg;
• ripe soft tomatoes for juice - 3 kg;
• spices per 1 liter jar: dill umbrellas - 1 pc.;
• Bulgarian pepper - 2-3 slices;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.
• For 1 liter of tomato juice: salt - 1 tablespoon;
• sugar - 2 tbsp.

Cooking:

Peel tomatoes for juice, rinse, pass through a meat grinder. Rinse the rest of the tomatoes, prick with a toothpick around the stalks in 3-4 places. Rinse jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, herbs on the bottom of the jars (you can also add horseradish, cloves, etc. to your taste - whoever likes what);
Put the tomatoes tightly in a jar and pour boiling water to the eyeballs.

As soon as the jars have cooled down, to the point where they can be safely taken with your hands, drain the water and pour a second time with boiling water.

Bring the tomato juice to a boil with the addition of sugar and salt (since all tomatoes have varying degrees acidity, then, if necessary, try and add either salt or sugar, the taste should be saturated).

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

Tomatoes in their own juice for the winter without skin

Ingredients:

• tomatoes of the "Plum" variety - 1 kg;
• large tomatoes - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• sugar - to taste;
• salt - to taste.

How to cook tomatoes in a tomato without skin for the winter - a step by step recipe with a photo:

Products needed for cooking

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Preparing tomatoes for laying in jars: we do on one side small tomatoes cruciform incision and pour boiling water. Let's leave for a minute

Removing skins from tomatoes

Boil the lids (5-10 minutes)

We wrap the spout of the teapot with a cloth, bring the water in the teapot to a boil and put a jar on the spout. Sterilize with hot steam for 3-5 minutes

Lay out small tomatoes(without skin) in jars, and we interrupt large ones with a blender in mashed potatoes

If you want to pour pure juice over the tomatoes, strain the tomato puree through a sieve or run the tomatoes through a juicer.

Bring tomato puree to a boil

Add spices, salt and sugar

spices can be put directly into the jar (on a 0.5 l jar: cloves - 2 pcs., bay leaf - 1 pc., allspice - 3 pcs.)
salt and sugar are put in tomato puree to taste. Do not spare salt and sugar - the puree should be saturated.

Boil the tomato puree over low heat for 3-5 minutes.
We fill tomato puree cans of tomatoes

Roll up. delicious tomatoes ready for the winter!

Tip: if you use jars with a lid (as in the photo), then it is better to sterilize canned food

Tomatoes in their own juice for the winter - a recipe without sterilization

Recipe Ingredients:

• 3 kg of hard small tomatoes for seaming;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pcs. black peppercorns;
• 2 sprigs of dill and parsley;
• salt at the rate of 1 tbsp. spoon and sugar 1 teaspoon per 1 liter of tomato juice.

Cooking:

Wash and sort the tomatoes, separating the spoiled fruits. Wash greens and finely chop. Coarsely chop the tomatoes for juice and place in a saucepan.

Bring to a boil, then add greens, and, stirring occasionally, simmer for 20 minutes until the tomatoes are soft.

In the boiled tomato mass, it is necessary to separate the cake from the juice using a sieve or special device.
Prick small tomatoes with a fork or toothpick so that they do not crack during preservation.

Pack them tightly in prepared sterilized jars, add 2 pcs. hot pepper, pour hot water, cover with lids and leave for 20 minutes.

Bring the tomato juice back to a boil, add sugar, salt and mix. Then, one by one, pour water from each jar, pour in the tomato, cover with a lid and roll up.