Yellow tomatoes in their own juice for the winter. Master class with step-by-step photos of canning tomatoes with tomato paste

Preserving food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for the future allow you to always have the right component on hand to make this or that dish. No need to run around the shops and spend time processing and preparing the original products. It is much easier to get the right jar from the shelf and resolve the issue without additional effort.

It is difficult to imagine first or second courses that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is part of various sauces and roasts, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for harvesting tomatoes, no doubt, is canning in natural filling. To do this, you need to know how to do it. There is nothing complicated. You just need to follow the steps step by step. And the result will be guaranteed.

As you know, how many people - so many opinions. Therefore, each housewife has her own recipe for how to make tomatoes in her own juice. But all of them are united by a clear sequence that must be observed in the cooking process. The process itself takes very little time. It will take no more than two hours for jars with mouth-watering tomatoes floating in fragrant filling to be on the table.

So, how to do it First you need to prepare the necessary source products. For canning, it is better to take small vegetables. They are easier to stack in banks. And to prepare a liquid medium, you can use several large tomatoes.

Of the products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.

The process itself consists of several main stages:

1. Wash vegetables thoroughly.
2. Carefully place small tomatoes in jars up to the top. Previously, the peel in them must be pierced with a needle in several places.
3. Randomly chop large tomatoes, put in a saucepan and bring slowly to a boil under the lid.
4. Then pass the mixture through a sieve. The result is a natural
5. Add the required amount of salt and sugar for every 1.5 liters of hot mass, mix thoroughly.
6. Pour the mixture into jars, cover them with a lid and pasteurize in a wide container with boiling water for 8-10 minutes.
7. Seal the jars and turn them upside down. Leave in this position until completely cooled. You can store them anywhere.

This is the easiest, but not the only way, at home. There are others.

In cooking, it is usually done in two ways. It all depends on the type of the main source product. For preservation, unpeeled or peeled tomatoes can be used. Here the cooking technology is slightly different. The process will look like this:

1. Wash small tomatoes.
2. Cut the skin in several places on each tomato.
3. Put the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
4. After the time has elapsed, remove the tomatoes from the water, peel and carefully place in pre-sterilized jars.
5. Grind the rest of the tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
6. Then add sugar and salt.
7. Pour the contents of the jars with the resulting hot mixture and close tightly with metal lids. Sterilization is not required in this case.

Such tomatoes can not only be eaten as an independent dish. They are perfect for preparing various aromatic sauces.

Delicious tomatoes in their own juice can be prepared without the use of any additives. This is extremely easy to do:

1. Remove stems from well-washed vegetables.
2. Randomly chop the tomatoes. The pieces should be large enough.
3. Put the products in a saucepan and put on a small fire. After boiling, cook the mass for 20 minutes.
4. Put the finished mixture in prepared jars and roll up.

Dear housewives, let's think about preparations for the winter? How do you like canning tomatoes in your own juice? Today I propose to do this type of preparation for the winter. To begin with, you will have to carefully study and choose one of the recipes I have proposed.

In general, tomatoes in their own juice are a universal stock in the winter. It is very convenient to open a jar of healthy yummy in the winter season, which can be used as an appetizer or as a side dish for a meat dish.

In each recipe, the list of ingredients is formed from the available products; you don’t have to look for any component for a long time to prepare a tomato appetizer according to your chosen recipe in this or.

In fact, everything is very simple to do. The result always exceeds all expectations! The taste of any of the blanks presented in the article is wonderful! Canned tomatoes in their own juice keep perfectly!

Believe me, this is what you definitely need to prepare for the winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you can be upset about is that there are not enough tomatoes left in their own juice in your storage. Feel free to choose a recipe, get down to business! Let there be a lot of delicious and appetizing!

1.

And why not prepare cherry tomatoes in their own juice for a change? They won't go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!

Products:

• Cherry tomatoes - 2 kg
• Tomatoes - 1 kg
• Salt - 1.5 tbsp. l
• Sugar sand - 2 tbsp. l
• Vinegar 9% - 30 ml

Step by step description of actions:

1. View all the tomatoes, remove the stalks from them if any, rinse the vegetables thoroughly.

2. Wash the jars in advance under warm water, sterilize in the usual way for you. Put cherry tomatoes in sterile containers. Use the container size as you wish. Pre-scald the lids for canning with boiling water.

3. Boil water, pour tomatoes in containers with it for 5 - 7 minutes.

4. Chop the remaining large tomatoes with a blender until puree.

5. Add granulated sugar and salt to the filling.

6. Move the tomato juice into a saucepan or saucepan, boil the mass, regularly removing the foam.

7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.

8. Remove water from cherry jars. Pour freshly prepared hot tomato filling into jars.

The filling must be poured to the very top of the container, completely blocking all the cherry tomatoes with liquid.

9. Immediately screw the jars with lids, turn them upside down. Wrap ready-made tomatoes in their own juice with a warm blanket. Then, when the workpiece has cooled down, move it to a cool place where it can be stored for a long time.

Cook with joy! Let your blanks are deftly prepared, perfectly preserved!

2.

And how do you like the option of making tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual way of cooking with homemade juice. In addition, if you do not have extra tomatoes to create the filling, then using tomato juice from the store can solve this problem.

Components:

• Tomatoes - about 1.5 kg
• Tomato juice (ready) - 1.5 l
• Bay leaf - 1 pc.
• Cherry leaves - 3 pcs
• Currant leaves - 2-3 pieces
• Allspice - 3-4 peas
• Carnation - 2 pcs
• Dill - to taste
• Garlic - 2-3 cloves
• Salt - 1 tbsp. l. without a slide
• Sugar - 1 tbsp. l. without a slide
• Vinegar 9% - 1 tbsp.

Cooking sequence:

1. Rinse the tomatoes with drinking water, remove the ponytails from the fruits.

2. Prepare all fragrant spices.

3. Send the cleanest jars for sterilization. Arrange tomatoes and prepared spices and seasonings in sterile containers.

4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.

5. Place the finished tomato juice in a saucepan, add salt and sugar to it. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.

6. Boil the marinade. Add the right amount of vinegar to it, let the tomato juice boil a little, about 3 minutes.

7. From each jar, pour the liquid into the pan. Pour the tomatoes with boiling marinade to the very top so that there is no air left in the container.

8. Sterilize jar lids. Clog banks with them.

9. Put the containers on the lid, wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of tomatoes is wonderful, everyone eats such a preparation with great admiration!

3.

Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice are even tastier! Tomato filling according to this recipe is very simple, without the use of a juicer. Be sure to evaluate this cooking option yourself, having tried it once!

Required:

• Small tomatoes - 2 kg
• Large tomatoes - 3, 2 kg
• Water - 0.5 l
• Fresh celery - 4-5 branches
• Bulgarian pepper - 10 pcs
• Sugar - 8 tbsp. l
• Salt - 3 tbsp. l
• Bay leaf - 2 pcs
• Sweet pea pepper - 3-4 pcs
• Black peppercorns - 3-4 pieces
• Carnation - 2-3 pieces

Canning steps:

It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the jars in any way.

1. Sort the tomatoes, leaving large ones for juice, and small ones for whole preservation. Wash the tomatoes, remove defects from them. Cut tomatoes for juice into 2-4 parts, transfer to a saucepan, add 0.5 liters to them there. water, put the celery, collecting its branches in a bundle with a thread.

2. Put on fire, cook as much as it takes in time so that the tomatoes boil very well.

3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, it must be thoroughly washed, cleaned of seeds and stalk. Each pepper is divided into 4 segments in the longitudinal direction.

Pierce small tomatoes with a fork once so that they do not burst while preparing them for the winter.

4. When the tomatoes for pouring are very well boiled, remove a bunch of celery from them. Break the whole mass with a blender.

5. Then pass it through a fine sieve to remove seeds and skins.

6. Put sugar, salt into the resulting tomato juice, mix. Send to low heat, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.

7. Place bay leaf, black pepper and sweet peas, cloves in previously prepared sterile jars. After that, put the tomatoes in a container, filling the voids between them with sweet pepper.

8. Fill jars with vegetables with boiling water. Cover them with lids, let stand for 20 minutes.

9. After the specified time, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars with tomatoes and bell peppers. Immediately roll them up, turn them upside down, wrap them in a blanket or fur coat. Leave in this form until the jars with the contents have completely cooled. Then rearrange the finished tomatoes with celery and bell pepper in a cool place where the workpiece will be perfectly stored!

Good luck with your cooking!

4.

This recipe is one of the easiest ways to prepare tomatoes in your own juice. Hope you don't miss your moment. Use them without fail.

Compound:

• Tomatoes for juice - 1 kg
• Tomatoes for harvesting small and medium sizes - 600 g
• Salt - 1 tbsp. l
• Allspice peas - 3 pcs
• Black peppercorns - 10 pcs
• Carnation - 3 pcs
• Garlic - 2 cloves
• Hot pepper - 0.5 pod

The sequence of steps for canning:

1. Tomatoes intended for juice, cut into several parts. This is necessary to facilitate their processing through a juicer.

2. Run the tomatoes through the juicer. A thick mass should form. Usually, approximately 1 liter comes out of about 1 kg of tomatoes. juice, still depends on the juiciness of the tomatoes.

3. Pour tomato juice into a saucepan, salt, boil. After boiling, boil the juice for 10-15 minutes, removing the foam from it.

4. In the meantime, sterilize clean jars, put peeled garlic cloves in them, put hot peppers. Add black pepper and allspice peas, cloves, lay tomatoes.

In advance, tomatoes must be pierced with a toothpick in the place where the stalk is removed.

5. Pour boiling water into a container with vegetables, cover with a lid, let stand in this state for 10 minutes.

6. Drain the water from the jars, fill the containers with hot tomato current, hermetically close or roll up the lids. Turn the container upside down, wrap it with a blanket, let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or to any other place where the blanks are well stored. Here are the tomatoes in their own juice! I hope you enjoy their taste, you will appreciate everything.

I wish you a healthy and very tasty winter with the flavors of summer!

5. Video - a recipe for a simple preparation of tomatoes in your own juice

Please take a look at this recipe. It is a classic preparation. Everything is done quite simply and naturally. Try it for sure! Treat your family and guests to amazing yummy. Good luck to you!

What recipe did you like? I hope your answer is positive. Get down to cooking delicious and fragrant tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!

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!

Tomatoes in their own juice are a great snack in the winter. Canned tomatoes are also used to prepare various dishes, and juice cannot be compared with store-bought ones.
This time we will give a recipe for tomatoes in their own juice with sterilization and vinegar.
The recipe is easy to prepare and is a classic of home canning. However, each hostess adds something of her own. Everyone in our family loves such tomatoes, marinated in tomato juice, they turn out to be very tender and juicy. For a feast, this is also a great snack: I drank a glass, ate a tomato, washed it down with tomato juice, and you can also prepare various cocktails with tomato juice.
And if suddenly you didn’t drink tomato juice, then you can use it in cooking, for example, borscht or stewed cabbage. In general, such blanks will not only brighten up winter everyday life, but also increase your self-esteem as a good housewife.
To prepare these tomatoes, you can use different types of tomatoes, cherry tomatoes or other small round tomatoes are very neat and tasty. For tomato juice, it is better to use ripened large tomatoes that have a lot of juice; you cannot close them in a jar due to their large size.

Taste Info Tomatoes for the winter

Ingredients for two 750 gr cans:

• medium tomatoes - 1 kg
• tomatoes for juice - 1.5 kg
• for 1 liter of juice:
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• table vinegar 9% - 1 tbsp. l.;
• bay leaf - 2 leaves;
• cloves - 3 pcs.;
• allspice - 3 pcs.;
• peppercorns - 6 pcs.

How to cook tomatoes in your own juice with sterilization

Rinse the tomatoes, remove the stalks and sort. For packing in jars, select elastic, not large tomatoes of the same degree of maturity. Ripe, fleshy fruits of any size are suitable for juicing.


Pass the tomatoes through a juicer or get juice by grinding hot tomato mass through a sieve. We need pure tomato juice without skin and seeds.
1.5 kilograms of tomato is enough to prepare the filling of two 750 g jars.
Boil the squeezed juice in a saucepan, add salt, sugar, spices. At this stage, taste the tomato juice, it should be tasty, if there is not enough salt or spices, then add and boil again.
At the end, add table vinegar.


Place the tomatoes in pre-sterilized jars and pour over hot tomato juice.

Cover with lids and place in a container of water. At the bottom of the container, lay a cloth napkin or put another stand. How long does it take to sterilize tomatoes in their own juice?
Sterilization time - 15 minutes.


At the end, add the juice to the edges of the jar and roll up the lids. Turn the jars upside down and leave in this position until completely cooled. Cover with a towel or blanket.


Tomatoes prepared according to this recipe in their own juice are stored at room temperature in a dark place.

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.

To taste, they resemble 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, a real one in winter can be prepared 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 laying in jars. 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 we will need large juicy tomatoes for making juice. I also have "lady fingers", but you can use large ripe and fleshy varieties.

The most important thing is that both are tasty. 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 with 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 cover with a metal lid. We leave for 10-15 minutes.

14. Then we remove the metal cover and put on a 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 you can add half a teaspoon of 70% vinegar essence to be sure. 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 everything the same as in the 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 a large saucepan, put a thick layer of gauze or cloth on its bottom.
• Put the jars in the pot
• Pour water at room temperature, or slightly warm, into the pan. 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. 1 tablet per liter jar. This is an additional acid, and it will keep the jars safe 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!