Simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With mouth-watering and juicy tomatoes, rich tomato juice with a pleasant taste.

To exclude fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - "Lick your fingers" in various cooking options.

Let's open the jar in winter, here's a ready-made appetizer and a base for making pizza, sauce, gravy and soup. Until the season of autumn harvesting is over, we are trying to prepare more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All that is needed for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. spoon of salt

For two 1 liter jars we need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Preparation:

In this case, do I need vinegar, I have no question. Yes, you need a recipe without sterilization, and I don't want my jars to explode in winter.

For the preparation of tomato juice, we use large overripe fleshy fruits with a uniform bright red color. We clean it from the stalks, rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately chill them cold.

The peel of the fruit is easily separated from the pulp.

Cut the peeled tomatoes into slices, place in a saucepan.

Grind the sliced \u200b\u200bfruits with a blender until smooth.

Add salt, sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and skimming off the foam. At the end of cooking, add vinegar.

To put in jars, take whole tomatoes of small sizes, plum or round. With firm flesh and firm skin.

In the area of \u200b\u200bthe stalk, we make a puncture of the fruit with a toothpick to a depth of 1 cm. This will prevent the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in banks, more tightly.

Fill the cans with hot water, in small portions, up to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice under the very lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, check for leaks. We wrap it in a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We observe them for a couple of weeks so that they do not explode, and then we put them away for long-term storage in a cool, dark room.

Hope this step-by-step recipe helps you make awesome, sweet tomatoes without any sterilization. In winter, we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We do not waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• a mixture of ground peppers - 1/2 tsp.

Preparation:

1. Preparing the juice. Boil water in a small saucepan.
2. In a bowl, dilute the tomato paste with warm water until smooth and pour into a saucepan.
3. Add salt, sugar, pepper and boil for 5 minutes.
4. Let's try! It's not too late to correct the taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. Put the peeled tomatoes in prepared jars and fill them with hot juice.
9. We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
10. We roll it up, store it in the cellar.

We use whole canned tomatoes without skin in winter for salads and as a side dish for meat and flour dishes.

Sterilized cherry tomatoes in their own juice

Recently, cherry babies have become fashionable. These tiny, beautiful fruits have a very bright and rich tomato flavor. They have a high sugar content, more nutrients and vitamins than their large counterparts. Fruits until the very frost, and are kept fresh for a long time, retaining an excellent appearance and taste, excellent for preservation for the winter.

Ingredients:

To prepare 1 liter of canned food, you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice, you need 30 grams of salt.

Preparation:

1. For preserving large varieties of tomatoes, we took 1 and 3 liter cans, and for such "kids" it is better to take cans of smaller volume, with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. My cherry, we sort by degree of maturity. The softer and more mature ones will go for juice, and the stronger ones will go to the jar.
3. Preparing the juice. We pass soft tomatoes through a meat grinder pre-scalded with boiling water.
4. We grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
5. Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, stir constantly and remove the resulting foam. We boil until the foam completely disappears.
6. We put the hard cherries in a colander, put in boiling water for 1-2 minutes, cool in cold, easily separate the skin from the pulp.
7. We put the prepared fruits tightly in jars.
8. Fill with hot (70-80 degrees) juice, cover with boiled lids.
9. Put the filled cans in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up, turn the lid down.

It turned out delicious - just lick your fingers! Store at room temperature on a shelf in the closet. We use it for salads and as a side dish for pasta and meat. We use juice as a drink or for preparing first courses instead of tomato.

Canned large tomatoes in slices in their own juice for the winter

Large tomatoes weighing more than 150 grams have grown in the garden. They are chic, with tender, fleshy flesh, but they just "don't want to go into the jar." To save for the winter, cut into large slices.

We will need:

The calculation of the product is given for 1 liter can.

• tomatoes - how much will fit in the jar
• salt - 1 tbsp. l. without top
• sugar - 1 tsp. with a slide
• bay leaf - 1 pc.
• a mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

According to this recipe, tasty, piquant, with a special taste, tomatoes in their own juice are obtained.

We need for a 3 liter jar:

• tomatoes in a jar - how much will fit
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

• salt - 1 tbsp. l. without slide
• sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when filling in cans with a capacity of 3 liters. If the tomatoes are larger, then less of them will go to the jar, and more juice will be required and vice versa.

Preparation:

1. We prepare tomato juice from culled overripe fruits. After washing, set them into pieces, put them in a saucepan and, stirring, simmer for 10 minutes. Wipe hot through a fine sieve.
2. Peeled horseradish root, rub the chives on a fine grater. I entrust this procedure to my husband, he calls it "pluck out an eye." From the grated mass, we need a tablespoon of both ingredients.
3. We heat the juice again, add prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, we will boil for a longer time, without covering the pan with a lid. If the norm, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. Put the whole tomatoes tightly in a prepared jar, and fill them with hot tomato paste under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for 3 liter cans is 20 minutes.
6. Store them in a cool, dark place until winter.

Sweet tomatoes in tomato juice for the winter - recipe "Lick your fingers"

For a 3 liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in your own juice.

Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

Perhaps, tomato preparations are the most delicious, in my opinion. And in winter, the spicy aroma of red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of fans.

We bring to your attention excellent recipes for harvesting tomatoes for the winter for every taste. It is worth carefully preparing, a little time and in winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention, as for the lids. This is necessary because I consider them a more capricious vegetable in comparison with.

Tomatoes must be ripe and fresh - good quality on the inside and no damage on the outside. They must be thoroughly rinsed before placing in jars, it is even advisable to soak them in cold water for a couple of hours.

A hole is made in each tomato at the base of the stalk with a clean wooden toothpick. This step will help keep the skin intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley is a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and a good aroma; you shouldn't spare it when adding it to spices. Tarragon for lovers of the original taste of the marinade and vegetables in it. Celery is a green for those who love bold flavors and bold aromas, but I admit it is my favorite companion for red vegetables.

Great spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Seeds of coriander and mustard will decorate the tomato with their own taste, fresh or dried garlic will give the perfect combination. Some housewives add a few chunks of hot peppers in a red pod - this is for lovers of vegetables in sharper jars.

An indispensable component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are essential. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade as additional protection for the seams.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Whether or not to add it to the cylinders is up to you. If it is absent, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices for 1 liter jar:

• 2 pcs. carnation
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade for 1 liter of water:

• 1 tbsp. l. salt without a slide
• 5 tbsp. l. with a slide of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare tomatoes - rinse them well, sort out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only rinsed well

Put black pepper, cloves, allspice, tarragon in each jar according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the high temperature

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour hot marinade into cylinders, immediately covering them with lids

Close the lids on the cans with a canning key, turn over, wrap with a warm blanket

Enjoy your meal!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy quality seaming made with your own hands in winter. Summer work is twice as pleasant!

You will need for a 0.5 liter can:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onions
• 2-3 wet. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 tbsp. l. vegetable oil
• 200 ml hot water
• 2 tooth. garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. There should be no damage to their skin.
2. Peel onions and carrots, rinse and chop, onions in half rings and carrots in large cubes. Place the vegetables in the jars with the celery stalks, filling the voids between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from the temperature drop. Cover the jars with clean lids and let the tomatoes heat in boiling water for 20-25 minutes.
4. Then, using the drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the marinade saucepan on the stove and bring to a boil.
5. Pour oil, vinegar into each jar, add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the cylinders with lids, close them with a key.
6. Check the tightness of the closure by turning the cans over the lids, wrap them with a warm blanket, leaving the seams in it until they cool completely.
7. Store workpieces out of direct sunlight!

Enjoy your meal!

Harvesting tomatoes with garlic for the winter

This not complicated recipe produces amazingly beautiful tomatoes, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, settling beautifully on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this recipe for tomatoes! Good luck!

You will need for a 1 liter can:

• 500-600 g tomatoes
• 0.5 tsp mustard seed
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 tbsp. l. sugar per liter of water
• 1 tbsp. l. salt per liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort the tomatoes thoroughly

We pierce each tomato with a toothpick at the base

Pour boiling water over the tomatoes in jars, cover with lids, let them warm up for 20 minutes

Boil 2 liters of water separately, add salt, sugar according to the recipe, bring the marinade to a boil over the fire

Peel the garlic, rinse well

Grind it in a blender

Drain hot water from cylinders, we will no longer need it

Pour the tomatoes with hot marinade

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the cylinders with lids, close them with a canning key

Turn hot jars of tomatoes, wrap them up, let them cool completely in a blanket

At first, the marinade in cylinders will be slightly cloudy, since we chopped the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Enjoy your meal!

The most delicious recipe for tomatoes for the winter with celery

In this recipe, celery, with its bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like this.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg of tomatoes
• 500 g celery
• 30 g mustard beans
• 6 tooth. garlic
• 4-6 dill umbrellas
• 50 g table salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 l of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the seeds of coriander and mustard, heat them in a dry hot frying pan for a few minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, pour coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and doused with boiling water
4. Pre-soak the stalks and greens of celery in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens intact, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in the jars, add dill umbrellas on top, a little celery
6. First, pour the blanks with vegetables with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. The marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. Fill the cylinders with vegetables to the very top with the prepared marinade, carefully roll up with a preservation wrench or use screw caps for glass with thread
9. Closed cans should be immediately turned upside down on the floor, covered with a blanket until they cool completely
10. At the end of the day, put the vegetables in jars in a cool dark place for storage.

Enjoy your meal!

Tomatoes for the winter with bell pepper in a 3 liter jar

The big plus in this recipe is that you yourself adjust the amount of onions and bell peppers in the jar. The bell peppers are infused with a stunning spicy aroma from the generous tomato and marinade and are delicious.

It should be put in a larger jar, because there will be many who want to eat it. Successful blanks to you!

You will need for a 3-liter bottle:

• 2 kg of tomatoes
• 15-20 g parsley
• 1 PC. onion
• 1 PC. bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth. garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf in a prepared 3-liter container on the bottom

Cut the onion into rings, peel the bell pepper from seeds, cut into pieces

Pierce each tomato with a toothpick at the base

We put tomatoes in a container, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outer part of a tablespoon so that the glass does not burst

Cover the container with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Fill the tomatoes in a bottle with hot marinade, immediately close the lid securely with a key

Turn the jar, wrap it in a warm blanket until it cools completely

Enjoy your meal!

Video recipe for tomatoes for the winter you will lick your fingers

Elementary proportion and minimum of components. For 1 liter of juice - 1 tbsp. a spoonful of salt. We take a coarse grind, a domestic manufacturer, without iodine and other additives.

We need (for two liter cans):

• Tomatoes (medium-sized) - about 1.2 kg
• Tomatoes (for juice) - up to 2 kg
• Salt - about 2 tbsp spoons
• Sugar - 3 tbsp. spoons (adjustable by yourself!)
• Vinegar (9%) - 2 tbsp. spoons

Important details.

• You can use store-bought tomato juice. This is the fastest and tastiest algorithm too.
• The calculation for any batch is simple: about 500 ml of juice per liter can. When boiling, we bring it to taste with sugar, salt and spices - if desired.

How we cook.

Concise algorithm without sterilization.

We washed the vegetables and divided them into medium and large. Medium - by cans: do 1-2 pouring boiling water. Large ones - into juice: peeled, mash, boiled over low heat for 20 minutes. The heated vegetables were poured with juice and hermetically closed.

Now step by step - with photos and important details.

We wash all the fruits in running water, with a brush.

We distribute the tomatoes in the jars and heat them in 1-2 fillings with boiling water.

For the main characters, we choose samples with dense skin, medium or small. Pierce each vegetable with a toothpick - 1-2 times, preferably in the area of \u200b\u200bthe stalks to a depth of 1 cm.

We lay them out tightly on the banks. We love to cook in liters: just for one sitting for the whole family.

Fill the jars with boiling water to the very top and let stand for 10 minutes. We pour the cooled water into the kettle, let it boil again and again fill in the future conservation - for 2-3 minutes. We drain the second water and immediately fill it with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one filling is enough.

While the vegetables are warming up, prepare the tomato juice for the final filling.

It is better to take larger vegetables, fleshy varieties, you can slightly overripe. In general, all those that will not fit into the whole seaming cans. We put the fruits in boiling water in a large saucepan and keep on a low boil - 2-3 minutes. We rearrange the pan under cold water. This will pull the skin away from the pulp and it will be very easy to remove it.

It remains to make a simple tomato juice from peeled tomatoes. We cut at random, in medium slices and interrupt with an immersion blender - until smooth. You can scroll the pieces through a meat grinder.

We put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaves and cloves.

We are waiting for the mass to boil, mix well and let it simmer over low heat - 15-20 minutes. Foam will appear: carefully remove it from the surface. Add vinegar at the very end.

Fill the tomatoes with juice and cover for storage.

We scald the ladle with which we will work for a couple of minutes.

We collect the boiled boiling mass and fill each jar of tomatoes to the top. Close hermetically and set to cool slowly wrapped up.

Note!

Jars with turnkey lids must be turned upside down for wrapping. And we leave containers with screw lids (twist off) on the bottom.

Tomatoes in tomato juice from pasta: a recipe for the winter

This option can compete not only for the title of the most delicious of the series "You will lick your fingers!", But also for the medal "Funky and simple!"

We need:

• Tomatoes (small size) - how many will fit (we have 7 liters of total cans)
• Water - 1.5 liters
• Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

• Sugar - 1 teaspoon per liter of juice
• Salt - 1 tbsp spoon per liter of juice
• Black pepper (peas) - 6 pcs.
• Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of the cans:

• Per liter - 2/3 tsp (incomplete teaspoon)
• 1.5 liters - 1 tsp
• For 2 liters - 1 dessert spoon

Read the preparation carefully with an important nuance about calculating tomato paste - and a luxurious result is guaranteed!

How to cook step by step with a photo.

We sterilize the jars (). We put tomatoes in jars. Fill the gifts of the garden with boiling water, not forgetting to measure the volume of boiling water. In our case, it took three liters. This means that we need exactly the same amount of tomato juice. We cover the jars with lids and let stand - 15 minutes.

During this time, we make tomato juice from pasta. The proportion of dilution of the paste in water depends on the type of product:

• If pasta with starch - 1: 1 (one part of pasta to 1 part of water)
• If without thickener - 1: 2 (one part of the paste for 2 parts of water)

We dilute the paste with the right amount of water to get 3 liters of juice, as we understood in the previous step with pouring boiling water into jars. Add salt, sugar, pepper and lavrushka. We adjust the salinity and sweetness of the solution to taste.

We put the solution on the stove - boil for 10 minutes. The foam can be removed or not - at will.

We drain the water from the cans and add a serving of vinegar by the size of the container. We fill the vacated volume with freshly prepared boiling juice. We tightly close the jars with a lid. We wrap it up with a blanket, let it cool. Store in a moderately cool place.

Cherry recipe in tomato juice for the winter (other varieties are also suitable)

Cherries are super-tomato babies that quickly gained popularity in gourmet salads. They also broke into the list of favorite blanks. Peeled tomatoes for one bite are especially delicious. However, this delicacy without peel with sterilization can be repeated on any grade.

For a batch of delicate yummy we need:

• Cherry for each 1 liter can - up to 600 g (how much will be included)
• Tomato juice - 3-3.5 l

For every liter of juice:

• Salt - 1 tbsp the spoon
• Sugar - to taste: 2 to 5 tbsp. spoons (babies should try sweet!)
• Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

• Garlic - to taste: we have 1/3 of a medium head (about the size of a chicken egg)
• Allspice (peas) - 2-3 pcs.
• Carnation - 1 pc.
• Bay leaf - 1 pc.

Cooking with sterilization.

How easy is it to peel cherry? We boil water in a large saucepan and throw the babies for literally half a minute. We catch it with a slotted spoon and send it under cold water. This will stop the heat and allow the thin skin to separate easily from the pulp.

Let the juice simmer for 5 minutes, dissolving all the additives. Distribute the peeled tomatoes into the jars and fill with boiling juice.

We sterilize the filled jars in a saucepan with a towel at the bottom. Pour water over the shoulders of the cans. We detect from boiling water, depending on the volume:

• 500 ml - 8 minutes
• 1 liter - 15 minutes

The video below is another quick elementary algorithm on how to preserve babies in the skin without sterilization. Everything is very similar to our first classic recipe with boiling water and then hot tomato juice.

Recipe for the winter halves without vinegar + video

You can also cut into slices and arbitrary pieces. Suitable as luxurious large specimens that do not fit into the seaming entirely, as well as all suitable, but substandard in appearance with roughness on the skin.

For a liter jar, we need:

• Chopped tomatoes - how many will fit in halves and slices (after cutting and cleaning from irregularities on the peel)
• Sugar - 1 teaspoon with a slide
• Salt - 1 tbsp a spoon without a slide
• Black pepper (peas) or a mixture of peppers - 5-8 peas
• Bay leaf - 1 piece
• Allspice (to taste) - 2 grains
• Citric acid (for better storage) - at the tip of a teaspoon

How to cook.

Put black and allspice, lavrushka on the bottom of a clean liter jar. Cut the tomatoes in half or into large slices and put them in the jar as tightly as possible. Pour sugar, salt, citric acid over the chopped vegetables.

Cover the containers with clean lids and place them in a saucepan for sterilization. An interesting process awaits us! During processing with heat, vegetables in cans lose volume, secreting juice.

We add pieces, tightening the styling, and continue sterilization until the surface of the tomatoes is completely covered with juice. The exact time of sterilization cannot be predicted. Start off for 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), take it out and roll it up tightly. We wrap it up and let it cool. Citric acid will allow the workpiece to perfectly withstand the conditions of the apartment and stand until spring.

A video with step-by-step instructions will inspire those who find it difficult to boil down to experiment with cut tomatoes. But it is just longer - with a very tasty result.

2 more recipes "Lick your fingers!": Sweet and with garlic and horseradish

A spicy sample in tomato juice will seem the most delicious for those fans who cannot imagine pickles for the winter without garlic. And the sweet proportion will surprise any guest at all.

We close it using any of the algorithms above.

1. We described the first recipe as carefully as possible, so that you always easily navigate, how to preserve skinned vegetables without sterilization.
2. And the cherry recipe will help you cook peeled tomatoes of any kind, after all, the sterilization time of filled cans depends only on their volume

1) For sweet tomatoes in their own juice for 1 liter of juice you need to put 6 tbsp. tablespoons of sugar and 1 tbsp. a spoonful of salt.

The rest of the additives are optional.

• You can only classics: black pepper, lavrushka, cloves.
• Or accentuate garlic, including with horseradish.
• Of curiosities, cinnamon is perfect (1-3 pinches per liter of filling).

However, with sweetness and new notes, everything is to taste, in a small batch to sample.

2) To marinate tomatoes in juice with garlic and horseradish, we use the following calculation:

• Tomatoes - how much will fit when stacked without pressure
• Tomato juice (cooked or from the store): about 500 ml of juice for each liter jar

For every liter of juice:

• Horseradish root (peeled and three on a fine grater) - 1/3 tbsp. spoons
• Garlic (peeled and passed through a press) - 1/3 tbsp. spoons

Ready containers with tomatoes can be safely transferred to a pantry or cellar, where they will be stored in the future.

Advice: to make the workpiece last longer, many housewives add a tablet of regular aspirin to each jar. The acid it contains helps to keep tomatoes longer, regardless of environmental conditions. However, with this method of conservation, it is advisable to add some spices to the composition of the winter harvesting: currant or horseradish leaves, dill umbrellas, etc.

A simple recipe for tomatoes in store-bought tomato juice for the winter

Time for preparing: 45 minutes

Servings: 45

Energy value

• calorie content - 25.21 kcal;
• proteins - 1.07 g;
• fats - 0.2 g;
• carbohydrates - 4.96 g.

Ingredients

• tomatoes - 2 kg;
• tomato juice - 2.5 l;
• salt - 2.5 tablespoons;
• sugar - 2.5 tablespoons;
• allspice - 2-3 pcs. to each bank;
• vinegar essence - 1 tsp

Step by step cooking

1. We sterilize the jars. Wash the tomatoes and arrange them in containers. The smaller the fruit, the better. The appetizer turns out to be very tasty if you take cherry tomatoes.
2. Add allspice peas to each container.
3. Pour boiling water over the tomatoes, cover with lids and let the vegetables warm up (about half an hour). Then we drain the water.
4. Boil the juice by adding salt, sugar and vinegar.
5. Fill the tomatoes with the resulting liquid and seal.

The workpiece is almost ready! For additional sterilization, you need to turn the jars upside down, wrap them in something warm and leave in this state for about a couple of days.

Advice: To prevent the skin of the tomatoes from bursting, simply pierce each fruit in several places with a toothpick. Garlic will add aroma and piquancy to the snack, chopped slices of which need to be inserted into the tomato from the side of the stalk.

It happens that tomatoes in their own juice are prepared for lasagna or other similar dishes. In this case, it is better to remove the skin completely. To do this, you need to scald the vegetables with boiling water, and then immediately dip them in cold water. Thanks to this heat treatment, the skin is removed very easily and the integrity of the fruit and its pulp are not disturbed.

It turns out that you can easily and quickly prepare such an appetizing snack for the winter table. Tomatoes in their own juice will decorate any lunch or dinner and will always be a success. Their canning takes very little time, and the result exceeds all expectations. Enjoy your meal!