Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. They can be prepared according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.

  • To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Varieties such as Slivka and Lady's Fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, and juice is extracted from large ones, which is poured over the fruits in the jars.
  • You can get tomato juice in several ways. The traditional method involves heating chopped vegetables until soft and then grinding them through a sieve. The result is juice that has the most delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to chop the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
  • If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result when using store-bought products will be different, but experienced cooks say that these differences cannot be called significant.
  • Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
  • Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
    Tomatoes in their own juice stand well at room temperature.

You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.

Classic recipe for tomatoes in their own juice

Composition (per 3 l):

  • small and dense tomatoes – 3 kg;
  • large fleshy tomatoes – 2 kg;
  • salt – 60 g;
  • sugar – 60 g;
  • table vinegar (9 percent) – 120 ml.

Cooking method:

  • Wash the tomatoes.
  • Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require you to consume their contents in a short period of time (within 3-4 days), but if you have a large family, this will not be a problem.
  • Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
  • Chop large tomatoes, place in a saucepan, place on low heat and heat until the tomatoes release their juice. Rub them through a sieve.
  • Pour the resulting juice into a saucepan, add salt and sugar.
  • Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
  • After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
  • Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
  • Roll up the jars with prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.

It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, the canned food will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (per 2 l):

  • tomatoes – 2–2.5 kg;
  • salt – 20 g;
  • citric acid – 2 g.

Cooking method:

  • Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
  • Boil water in a large saucepan and immerse the tomatoes in it. Wait 2 minutes.
  • Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
  • Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of ​​the stalks.
  • Sterilize two liter jars or one two-liter jar.
  • Add citric acid and a teaspoon of salt to the bottom of the jars.
  • Fill the jars with tomatoes. Sprinkle the remaining salt on top.
  • Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
  • Pour water into the pan until it reaches the hangers of the jars.
  • Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
  • Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the given recipe, you can prepare large tomatoes that do not fit in a jar in their own juice for the winter. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (per 3 l):

  • medium-sized tomatoes – 2 kg;
  • tomato paste – 0.5 l per 1 l of water;
  • water - how much will go in;
  • sugar – 50 g;
  • salt – 10 g;
  • table vinegar (9 percent) – 20 ml;
  • allspice peas – 6 pcs.;
  • celery greens - 2-3 sprigs.

Cooking method:

  • Sterilize the jars and place the celery and pepper in them.
  • Prepare the tomatoes by piercing or peeling them.
  • Place the tomatoes in a jar.
  • Boil water, pour in tomatoes. Leave for 15 minutes.
  • Pour the water into a saucepan, mix with tomato paste, and bring to a boil.
  • Add salt and sugar, cook the juice until these products dissolve.
  • Add vinegar, stir the juice, remove from heat.
  • Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave it to cool, covered with a blanket.

Cooking tomatoes in their own juice according to this recipe is the easiest way, but the result will not disappoint you.

Video: Amazingly delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice are a classic of home canning. Experienced housewives try to make similar preparations every year, as they turn out to be in demand.

Tomatoes in their own juice for the winter - the best and most delicious recipes: you'll just lick your fingers! This delicious tomato appetizer will easily and simply diversify your holiday table. Cooking tomatoes in a tomato sauce is as easy as shelling pears and you only need a small amount of ingredients. Our selection contains only the best recipes for healthy preparations for the winter. All recipes for pickled tomatoes for the winter in their own juice are so delicious that you’ll just lick your fingers. Plus they are easy to prepare. Write it down quickly 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 each liter of juice: 1 tbsp. l. salt
  • 2 tbsp. l. Sahara.

Approximate yield of the finished product is 6 liters

How to cook:

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

Carefully wash the tomatoes intended for storage. Place clean and dry tomatoes tightly into sterile jars.
It is convenient to use 2 or 3 liter bottles, although you can also use them in smaller containers. Cover the jars with sterile lids for a while.

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

What you shouldn’t do is use ready-made juice, even from good manufacturers, and especially tomato paste. Do not contaminate a fresh organic product with ingredients that have already been processed industrially. In the end, you are rolling up tomatoes for yourself, for your family, which means everything should be only natural!!!

So, let's get back to preparing tomatoes for canning. To do this, wash the ripe tomatoes no less thoroughly and then cut them into large pieces. Cook the chopped tomatoes in an enamel bowl until they become soft. Cover the pan with a lid so that the tomatoes release their 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 every 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.

Carefully pour hot, literally boiling juice into jars of tomatoes for the winter. Cover with lids again and set to sterilize. We sterilize 2-liter bottles for 30 minutes, liter bottles for 15 minutes.

Roll up the jars tightly and turn the lids down. It is advisable to wrap the preserved food until it cools completely. That's all, the tomatoes in tomato juice are ready.

Tomatoes in their own juice - a recipe for centuries!

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

What you will need for preparation:

  • large, ripe tomatoes for juice;
  • small tomatoes;
  • salt and sugar;
  • allspice peas;
  • Bay leaf;
  • cloves and cinnamon (optional, this is not for everyone).

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

.

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

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

Tomatoes in their own juice with bell peppers

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Ingredients:

  • ripe hard tomatoes - 3.6 kg;
  • ripe soft tomatoes for juice - 3 kg;
  • spices for 1 liter jar: dill umbrellas - 1 pc.;
  • bell pepper - 2-3 cloves;
  • 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;
  • sugar - 2 tbsp.

Preparation:

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

Place dill, peppers, garlic, herbs at the bottom of the jars (you can also add horseradish, cloves, etc. to taste - whoever likes what);
Place the tomatoes in a jar tightly and fill it full with boiling water.

As soon as the jars have cooled down to a state where they can be easily handled, drain the water and fill it with boiling water a second time.

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

Drain the cooled water one jar at a time and fill it with boiling tomato - immediately screw the hot lids on tightly.
Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients:

  • “Slivka” tomatoes – 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 peeled tomatoes for the winter - step-by-step recipe with photos:

Products needed for cooking


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We prepare tomatoes for placing in jars: we make a cross-shaped cut on one side of small tomatoes and pour boiling water over them. Leave for a minute

Removing the skin from tomatoes



Boil the lids (5-10 minutes)

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

Place small tomatoes (without skin) in jars, and puree large ones in a blender


If you want to fill the tomatoes with pure juice, rub the tomato puree through a sieve or pass the tomatoes through a juicer

Bring tomato puree to a boil

Add spices, salt and sugar

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



Boil tomato puree over low heat for 3-5 minutes
Filling jars of tomatoes with tomato puree



Let's roll up. Delicious tomatoes are ready for the winter!


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

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

Recipe Ingredients:

  • 3 kg of firm small tomatoes for rolling;
  • 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.

Preparation:

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

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

In boiled tomato mass, it is necessary to separate the pulp from the juice using a sieve or a special device.
Prick small tomatoes with a fork or toothpick to prevent them from cracking during preservation.

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

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

Almost every housewife rolls tomatoes in their own juice for the winter. Every experienced mother of the family has finger-licking recipes. And, as a rule, a notebook where it is written down how to make good preparations for the winter is carefully stored and passed on from generation to generation.

But now there is no particular problem finding good recipes - experienced housewives are happy to share them and post them on the Internet. You will find a selection of the best in our article. So, how to make the most delicious tomatoes in your own juice for the winter? Recipes with photos and descriptions of the process are presented below.

Classic recipe

If you prepare tomatoes according to the classic recipe, you can get a delicious appetizer for potatoes and meat dishes, a dressing for borscht or other soup, and natural tomato juice that you can drink. In the classic version, tomatoes in their own juice are prepared without vinegar, which is why they are so healthy.

Ingredients you will need:

  • three kilograms of small tomatoes
  • two kilograms of large and soft tomatoes for juice
  • three tablespoons of granulated sugar
  • two tablespoons of salt
  • bay leaf and allspice to taste

Cooking method:

After the tomatoes have been washed and dried, and the jars have been sterilized, you can begin preparing the stock for the winter. First you need to pierce each small tomato from the stem side with a toothpick. Then we put them aside and take large tomatoes. We make juice from them. For this you can use an old-fashioned meat grinder, or modern devices - a juicer and a blender.

Pour the juice into the pan through a sieve and place on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the heat a little and cook for three to four minutes. While the juice is cooking, put the tomatoes in jars - as many as will fit. Then place the jars on a towel and carefully pour in the boiling juice. The containers must be filled to the very top. Then we take clean lids, keep them in boiling water for some time and roll up the jars. Be sure to turn them over, place them on a flat surface and wrap them up.

When the jars have cooled, put the lids on top and look - if not a single lid has come off, is not swollen, and no air is allowed in, then everything is fine, and the preparations will last all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the preparations to be stored longer, then you can put jars of tomatoes and juice to sterilize, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also not be the same.

List of products per liter jar:

  • 1.3 kilograms of pink tomatoes
  • tablespoon salt
  • two bay leaves
  • a teaspoon of sugar
  • optional peppercorns

Preparation:

We wash the tomatoes and place them on a towel or napkin to dry a little. After this, carefully trim the stalks and cut them into slices. Then we take the prepared jar (necessarily sterilized) and put the tomato slices there. Sprinkle them with salt, add sugar, bay leaf and pepper. Fill the jar to the end. After this, cover the container with a lid and set to sterilize. The jar should sit in a saucepan over low heat for about forty minutes. It's better to put a towel on the bottom.

All that remains is to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes after two months. Tomatoes should be stored in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because this preparation allows them to preserve their natural taste. To make an extremely healthy snack that will last for a long time, you can do without vinegar - replace it with citric acid.

Here is the list of ingredients for a two-liter jar:

  • two kilograms of tomatoes
  • pinch of citric acid
  • half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped cut on the smooth side where there is no stalk. The main thing is to cut through the skin; it is better not to touch the flesh. Place the tomatoes in any container and pour boiling water over them. Wait a minute, then drain the water and rinse the tomatoes with cold water. After this, carefully remove the skin from them and remove the stalk.

Place the tomatoes in a sterilized two-liter jar after pouring citric acid and salt into the bottom. A few tomatoes will definitely not fit at this stage; they will need to be put into a jar later. Cover the container with tomatoes with an iron lid and place it in the pan so that it is sterilized. Leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the previously set aside tomatoes will also fit. Add them to the jar - the juice that has come out of the tomatoes should rise to the top. All that remains is to roll up the jar and place it with the lid down under a warm blanket or jacket. This product can also be stored at room temperature.

Simple recipe with vinegar

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for tomatoes in their own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you will get three cans of blanks.

Required Products:

  • about five kilograms of tomatoes (half small, half large)
  • 50 grams of sugar
  • three tablespoons of salt
  • teaspoon of vinegar per liter
  • optional black pepper and cinnamon

Preparation:

First of all, wash all the tomatoes and set them aside to dry a little. Then we take small tomatoes and pierce them with a toothpick or a wooden stick where the tails were. Firm tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be less salted and will be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or in another convenient way) and put the tomatoes in them.

Now you need to prepare the juice itself. It will require large tomatoes. They need to be cut into several pieces and placed in a pan or other container that can be placed on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt, and if desired, pepper and cinnamon. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so you will need two teaspoons of vinegar.

Let the juice cook. And periodically remove the foam. The tomato sauce should simmer slightly for about twenty minutes. You need to pour the boiling juice into the jars. Then we screw the lids on the containers, turn them over and wrap them in a warm blanket or blanket.

This is how tomatoes are prepared without sterilization. Sterilization is used when vinegar is not added to the workpieces.

  1. Tomatoes can be rolled with or without skin. It’s better to make both of these, since peeled tomatoes can be used to prepare various dishes.
  2. It is best to use tomatoes of the same size and proven varieties. They must also all be of the same degree of maturity. This way the preparation will be tastier.
  3. Soft tomatoes will turn into mush, so it’s better to take these for juice, while the elastic ones should be left whole and put in jars.
  4. It is not necessary to use spices, although many housewives add bay leaves, pepper, cinnamon, cloves or herbs. The required ingredient is salt. Without it, the preparation will not work.



Cook with pleasure, and then the result will be excellent!

Bon appetit!

Have you already closed many options for home canned tomatoes and are wondering where else to put the remaining harvest? Remember about " Tomatoes in their own juice for the winter” recipes, which even after heat treatment remain quite healthy in gastronomic qualities, retain their natural taste and are quite suitable for other dishes that include tomatoes.

Someone who has never tried the result of such experiments will say “oil.” This is a wrong opinion! Juicy tomatoes, even in their own juice, will amaze you with their amazing taste. And besides, after eating a vegetable, you can also enjoy the infused juice, that is, it turns out to be a kind of “two in one”.

Tomatoes in their own juice for the winter: A simple recipe

A seemingly simple method turned out to be very practical in practice. Substandard vegetables (overripe, wrinkled, too large, irregularly shaped, crushed, with spoiled places) that are used for tomatoes, and high-quality fruits that serve as the basis of the recipe will find their use in it.

Small, strong tomatoes for putting in jars and ripe, large ones for pouring,

Salt, sand-sugar,

Bay leaf, grain black pepper, for those who like it – cinnamon and clove stars.

If you have ready-made homemade tomato juice, use it. On average, one three-liter jar will take up to a liter of juice and about 2 kilos of fruit.


Nightshades are sorted: some are “turned” into tomatoes, others are placed in prepared jars. To fill, the fruits are mashed in a meat grinder or through a juicer, and the juice, filtered from the peel and seeds, is heated over low heat. Pour 5 tbsp into it. table salt, 6-7 tbsp. granulated sugar, 6 bay leaves and 5 allspice peas.

Water is boiled in another bowl. Small tomatoes are distributed into jars and filled with broth, covered with lids. Additionally, for uniform heating, wrap the container in a terry towel and let it sit for a short time. Then the water is drained and the boiling tomato is poured in.

Like all " Delicious tomatoes in their own juice for the winter. Recipes", the workpiece is preserved and kept warm until it cools.


Recipe 2


The following recipe is intended for the lazy, although any preparation of home canned food can hardly be called an activity for lazy or, conversely, busy housewives. Quick preparations are made from the following products:

1 kilogram of red nightshades,

A handful of garlic

1 small beet,

1 daikon root vegetable,

The tomatoes are washed, pricked with a toothpick in several places and glass sealing jars are filled with them. The marinade filling is prepared in this way: 2-3 tomatoes along with Bordeaux and daikon root vegetables are ground through a meat grinder, seasoned with crushed garlic to taste and sugar, salt (2 tablespoons of each spice).

2 tsp is also added there. tablespoon and, if desired, a small piece of red hot chili pepper. The mixture is brought to a boil and boiled for about 10 minutes, after which it is poured into jars with tomatoes.

The container is closed with nylon lids and taken out into the cold. The ripening period for snacks is 3-4 days; Storage conditions: in a cold room.


Recipe 3


Another way to seal such an unusual preparation (without otsta) involves the presence of the following ingredients for three one-liter jars:


5 kilos of tomatoes (3 kg small, strong and 2 kg soft, large, fleshy),

60 g each of table coarse salt and granulated sugar,

Peppercorns are black and allspice for flavor.


Small nightshades are washed, pricked a couple of times with a toothpick to prevent the fruit from bursting, and placed tightly in jars sterilized in any way. Large vegetables are cut into slices, placed in an enamel container, which is covered, and the contents are heated without boiling. Afterwards, the hot mass is rubbed on a sieve to obtain juice.

For every one and a half liter of juice add a tablespoon of sugar and salt, a pinch of cinnamon (optional) and peppercorns. By the way, you can not wipe the tomato mass, but blanch it, remove the skin, and puree it with a blender, if its uniformity is not too important for the cook. An excellent addition would be garlic, pressed through a press or cut with a knife.

The tomato sauce is poured into a separate pan and boiled, removing any foam from the surface. The bubbling juice is poured into jars with small nightshades, and the container is placed for sterilization for 8-10 minutes.

Everything ends " Tomatoes in their own juice for the winter” recipes for the winter hermetically sealed. Hot canning should also be wrapped in a blanket and waited for it to cool, and only then taken to the pantry.


Tomatoes in their own juice for the winter: Recipe 4

The next twist is characterized by a delicate salty taste and preservation of the natural juiciness of the fruit. Thanks to this, this can be used to prepare amazing sauces. A wonderful workpiece can be made from the following components:


2.5 kilos of ripened nightshades,

Half an onion

A piece of red chili pod,

2-3 large garlic cloves,

Horseradish root 5-7 cm,

2 dill umbrellas,

1 tbsp. mustard powder,

A couple of currant leaves

1.5 liters of filtered water,

2 tbsp. coarse salt.

By analogy with previous technologies, medium-sized fleshy tomatoes are washed and pricked with a fork or toothpick. Fresh green leaves and umbrellas of dill are rinsed; the roots are peeled, washed and chopped into 2-3 cm pieces. The garlic is peeled and the cloves are cut into plates or simply transverse slices. The seeds of the hot pepper are peeled and the pulp is crumbled. Those who do not like spicy snacks can reduce the amount of garlic and chili they add. Half the onion is cut into half rings.

Banks on " How to cook tomatoes in their own juice for the winter” recipes prepared in advance: washed, sterilized, dried. The lids are also processed and calcined. Leaves, spicy and aromatic roots, garlic, chopped chili are placed in a glass container. Next, the containers are filled approximately 2/3 of the volume with tomatoes, shaking the dishes periodically to compact the packing.


Solanaceae will be filled with saline solution. For this, water is taken in which grains of table salt are dissolved, and the resulting brine is filtered by pouring through gauze or cotton (linen) cloth. The clean solution (the sediment remains in the fabric) is poured into jars into the tomatoes.

Onion half rings are placed on top and mustard powder is poured. If necessary, add a little more brine. Close with nylon lids and keep for up to 3 days in a room for salting. As soon as the solution becomes cloudy, the snack is transferred to a cool place, where it will be properly salted in a month.


Recipe 5

Without any frills, focusing exclusively on natural taste, “naked” tomatoes - without skin - are closed in their own juice. The recipe contains a limited number of components: only tomatoes, salt and sugar, due to which the taste of the product is exactly tomato, which is not interrupted by herbs and seasonings. You can preserve nightshades using a similar method from:

2 kilos of dense vegetables and about 3 kg of fruits per tomato,

50 g granulated sugar,

80 g coarse salt.

Without exception, all tomatoes are washed. Small and strong in most varieties, they have a dense peel, so before heat treatment they need to be pierced a couple of times with a toothpick. And only then are they immersed in boiling water for 1.5-2 minutes, doused with cold water and peeled, which will easily come off after blanching. Cans for seaming are cleaned with soda, rinsed thoroughly with water and sterilized with steam; Before adding vegetables, the container should be dried.


So, “naked” tomatoes are neatly and tightly placed in clean and dry jars. Large ones are cut into slices, placed in a pan and simmered over low heat, and then rubbed on a sieve or pureed in any other way (the main thing is that the puree is homogeneous).

The outcome of the recipe depends on the quality of the tomato filling." Tomatoes in their own juice for the winter - quick recipes" Therefore, uniformity, taste and degree of thickness are important criteria. Table salt and granulated sugar are poured into the prepared tomato, and it is thoroughly mixed.

Juice is poured into jars of tomatoes, covered with lids and sterilized in a large saucepan with boiling water for 10-13 minutes. The containers are rolled up with boiled lids, placed bottom up and cooled. It is supposed to be stored in a cool place, but it can easily be stored in a room or kitchen.


Recipe 6


Instead of tomato sauce for canning tomatoes, you can use a somewhat unusual, but very interesting substitute - Tabasco sauce. It will give the snack a unique flavor and moderate spiciness. Although spiciness is not the main thing in the recipe, other points are more important - versatile shades in taste and variety of aromas. Required products for plugging:

tomatoes with garlic.

The tomato mixture is rubbed through a fine sieve to separate the homogeneous mass and pulp. The homogeneous tomato is returned to the stove and boiled again. Hot filling is poured into jars with tomato pulp, sterilized in boiling water for 10-12 minutes and quickly rolled up.


« Preparing tomatoes in their own juice for the winter. Recipes“provide the opportunity to close jars with a delicious snack, moderately spicy or, conversely, natural. They are often used for cooking first courses (cabbage soup, borscht and soups), added to stews and salads, and even prepared invigorating drinks.


Useful tips

    If in the future the rolled tomatoes are intended for the preparation of tomato sauces and dressings, then before capping they should be blanched and peeled.

    For storing in jars at " Tomatoes in their own juice for the winter. Recipes with photos“It is advisable to select vegetables of the same degree of ripeness (either all slightly unripe, or evenly red) and of the same variety. But not too soft!

It's time to prepare tomatoes for the winter. Just in time for the end of summer, the beginning of autumn, they are the most delicious. And since they are tasty, it means that preparations made from them will also turn out tasty. This year the summer generously gave us warmth and there was a lot of sun. And for growing tomatoes this is just what you need. Warmth and sunshine!

That’s why everyone who has their own garden plots ripens tomatoes right on the bushes. We usually pick them from the bush when they are green, and they ripen in our boxes in a dark place. Someone puts one red tomato in a box with green fruits, someone comes up with some other methods. And this year there was no need to invent anything. We all had so many of them that we simply didn’t know what to do with them.

That's why they prepared different pickles. And they were prepared, and prepared, and twisted. And of course they did them.

And today a slightly different recipe for tomatoes in their own juice. The recipe is very simple and does not take much time. Therefore, for those who have a little free time, it will come in handy.

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

We will need (for a three-liter jar):

  • tomatoes - 1.5-2 kg (small)
  • tomatoes - 2 kg (for tomato)
  • dill - 7-8 sprigs
  • horseradish leaf
  • sugar - 6 tbsp. spoons
  • salt - 3 tbsp. spoons
  • black peppercorns - 20 -22 pcs.
  • allspice peas -5-6 pcs
  • red capsicum - to taste
  • cloves - 5 pcs.
  • vinegar essence - 0.5 teaspoon
  • aspirin -1.5 tablets

Preparation:

1. To prepare this preparation for the winter, I use two varieties of tomatoes. Some are not large, either round or oblong “lady fingers”. And to prepare tomatoes, I take large, juicy, fleshy fruits. They themselves are very tasty, crumbly, sugary, and the tomato from these will also be very tasty.



2. Pour boiling water over large specimens for 5 minutes. Then drain the water, rinse them with cold water, and peel them. Remove the remaining stems and cut into several pieces. So that it would be convenient to twist it in a meat grinder later.


If someone is short of time, then you don’t have to peel the tomatoes. Of course, the first option is preferable, since the tomato will be brighter and more pleasant to eat.

3. Grind the tomatoes in a meat grinder.

4. Wash small fruits and place in a bowl to drain. Pierce each of them with a toothpick at the place where the stalk is attached in three places. This will allow the skin to remain intact. It will not burst during processing, preservation and storage.


If desired, small specimens can also be peeled. But since we have a quick and easy way, we do everything in a simple way. And with peeled tomatoes we prepared the preparation according to the recipe.

5. Prepare jars and lids. Wash the jars with detergent or baking soda and rinse thoroughly with cold running water. Then sterilize the jar using one of the known methods. Or pour 2/3 boiling water into the jar, cover with a lid and let stand for 10-15 minutes. Or put the jar in a colander. And that, in turn, is placed in a pan of boiling water and thus held over the steam until it becomes hot.


Then turn the jar over and place it on the neck to drain the water.

Place the lids in a saucepan with water and boil them for 10-15 minutes.


6. Place part of a horseradish leaf, a mixture of pepper and cloves at the bottom of the jar. Cut a small piece of red hot pepper. The sharper it is, the smaller the piece needed.

7. Place two layers of tomatoes and place sprigs of dill along the edge of the jar to make it beautiful. Then lay out another 2-3 layers, and again top with dill sprigs.

There is no need to fill the jar very tightly. The tomato will be quite thick, and we want it to be able to fill all the empty space quite easily. Also leave some free space at the top.


8. Place another small piece of horseradish leaf and one sprig of dill on top. And cover with a sterilized lid.

9. At the same time, put the tomato on the fire and water in a separate pan.

10. Cook the tomato for 30 minutes. During cooking, foam will appear; it must be removed so that our preparations do not ferment. You also need to stir the tomatoes periodically.


11. When the water boils, pour it over the tomatoes. Cover with a lid and leave for 10 minutes to warm thoroughly.


12. Drain the water back into the pan through a sieve lid with holes. Let the water boil again. And then pour it over the tomatoes again. Let stand again for 10 minutes with the lid closed.

You can periodically shake the jar or twist it from side to side so that air bubbles come out of it. To do this, place the jar on a piece of cloth or towel so as not to damage the table surface.

13. When the water has been drained a second time, pour salt and sugar into the jar. I decided to make a preparation so that the preparation would have a sweetish taste and for this I add 6 tablespoons. Salt as it should be, 1 tablespoon per half liter of water. Since a three-liter jar takes about 1.5 liters, we add 3 tablespoons of salt.

If you don't want them to be sweet, add less sugar. But at least 2 tablespoons per three-liter jar.

14. I add aspirin to all preparations of tomatoes and cucumbers. It helps preserve conservation.

I add 1.5 tablets of aspirin. It must be crushed and added to the jar along with sugar and salt.


I usually add 2.5 aspirin tablets to a three-liter jar. But today we make tomatoes in our own juice. And as you know, they also contain acid, which plays the role of a preservative. That's why we add less aspirin.

You can not add aspirin with this method. But I'm playing it safe and adding. So that the jar is stored for sure!

15. While boiling, pouring and draining water, the tomato juice was boiled for 30 minutes. Pour it into a jar with fruits. Pour gradually, do not rush. Tomato juice is not water and it is more difficult for it to penetrate inside and fill all the voids. But we can’t leave air pockets; in this case, the tomatoes may ferment.

Therefore, first pour tomato juice into 1/3 of the can, rotate, and knock the can. Make sure there are no air bubbles left. Then pour the same amount and repeat the procedure. Finally, fill almost to the very top. Rotate the jar again until no air remains.

16. Pour half a teaspoon of vinegar essence. And then add tomato juice to the very top.


17. Cover with a lid. Let some juice flow out. Let the jar sit for 5 minutes. And then tighten the lid using a seaming machine.

18. Turn the jar over, placing it on the lid, cover with a blanket or blanket and leave in this position for 24 hours.

19. Then turn the jar over again and put it in a cool place for storage.

In winter, tomatoes in their own juice will delight you with their taste. They can simply be served as a snack. You can also add them to all dishes. Then you can remove the skin from them, and the skins will not float in the dish.

Tomato juice can also be added to dishes when cooking. Or you can just drink it. It is very tasty. Not sour at all. It has the taste of fresh fruit, only slightly sweet. It happens that the juice is drunk first. It turns out so delicious!

So cook tomatoes in their own juice. As you can see, there is nothing complicated about this. And in the end you get not only delicious snack fruits, but also delicious tomato juice.

Bon appetit!