Tomatoes are an indispensable decoration on the dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not necessary, and the list of necessary ingredients is minimal.

Canning tomatoes in their own juice

When you choose a suitable recipe, start cooking. To begin, consider the basics, regardless of the list of ingredients. So, wash the tomatoes well. We dry them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to do it with a margin, because it will be very disappointing if this product is not enough. And the surplus can be used somewhere else or just a drink. Also important steps are laying, sterilizing and spinning vegetables. More on this below.

Tomato juice

Canning tomato can be prepared in more than one way. Let's get acquainted with some of them:

• The first method is the easiest. Take the tomatoes. Remove the stalk. Tomatoes are cut in half and chopped in a blender.
• The second option. Cut the tomatoes into 4-8 parts. We take a large pan, pour a little water into it and spread the chopped tomatoes. We hold the container over medium heat, which decreases when the tomatoes boil. All this is boiled for two hours and periodically mixed. Next, let the resulting tomato mass cool. Then, to separate the skins, wipe the mashed potatoes through a colander.
• The third way. We remove the stalk from the tomato, grind it, heat it, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it on the fire again. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into a pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the knot. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, proceed to laying the tomatoes.

Bookmark vegetables in jars

The recipe "Tomatoes in their own juice" implies that vegetables should be laid out in sterile jars. Therefore, first, properly wash my tank. Then they are scalded with boiling water or sterilized for five minutes (this option is more reliable). Spread the tomatoes. Add salt (calculated at 10 g per liter) to pre-cooked tomato juice and boil it a little. Pour the tomatoes with hot juice, cover with metal lids, which are recommended to be boiled first.

Sterilization

Tomatoes in their own juice must be sterilized before rolling. This is done very easily. We take a pan of a sufficiently large size. Bring the required amount of water to a boil. At the bottom of the pan we put a rag, folded several times, or a wooden grate. At the same time, the jars should be firm and not in contact with the pan.

We sterilize the containers. A can (liter) should be in boiling water for 20 minutes, and a two-liter should be half an hour.

We get the banks and twist them.

Pickled tomatoes

Consider how to cook pickled tomatoes in your own juice. For a three-liter jar, we will need the following products:

• small tomatoes (dense) - 2 kg;
• ripe tomatoes (soft) - 2 kg;
• peeled garlic and horseradish root - ¼ st .;
• sweet pepper - 250 g;
• sugar and salt - 5 and 2 tbsp. respectively.

Cooking process

To begin with, overripe tomatoes are washed and cut into large pieces. Put in a container, bring to a boil. When they are completely soft, rub through a sieve. In the juice puree that we got, add salt with sugar. All is well stirred and set on fire. Finely chop the garlic or squeeze it through the garlic, rub the horseradish on a grater, pass the bell pepper twice through a meat grinder. All this is added to the boiled tomato juice.

We pierce mid-season tomatoes with a wooden toothpick several times. We put them in jars previously sterilized. Pour the tomatoes with boiling tomato, cover with lids. We sterilize for 25 minutes. We roll pickled tomatoes in our own juice (see photo below), turn it upside down, wrap it up.

Option without sterilization

The recipe for “Tomatoes in their own juice” may not be that difficult. So, we will use:

• small hard tomatoes - 3 kg;
• soft juicy tomatoes - 3 kg (for juice);
• peppercorns (black) - 8 pcs.;
• dill and parsley - 2 branches each;
• sugar and salt - 1 tsp. and 1 tbsp. l respectively per liter of juice.

Washing tomatoes. Then wash and finely chop the greens. Fruits for juice preparation are cut into large pieces, put them in a pan. Bringing to a boil, add the greens. Cook for about 20 minutes over low heat, stirring occasionally. Tomatoes should become soft as a result. Using a sieve in a boiled mass of tomatoes, we separate it from the juice of the cake.

As noted in the reviews of experienced chefs, spinning tomatoes (small) need to be heated with a toothpick or fork to prevent them from cracking during conservation. Then they are firmly laid in sterilized jars, add 2 peas of black pepper to each container, pour boiling water. Cover and leave for 20 minutes.

Tomato juice must again be brought to a boil. Add salt with sugar to it and mix. Pour water from each can in turn, pour tomato juice, cover with a lid and roll up.

Turn the tomatoes in their own juice upside down, wrap and leave until completely cooled.

Recipe with horseradish and garlic

According to this recipe, Tomatoes in Own Juice blanks can be used as an excellent sauce, suitable for meat and various side dishes.

We count on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):

• tomatoes - about 1.5 kg + for pouring;
• garlic - ¼-½ st .;
• carrots - 250 g;
• sweet pepper - 250 g;
• parsley;
• horseradish - ¼-1st .;
• sugar and salt - 5 and 2 tbsp. respectively;
• allspice (peas) - 5-6 pcs.

As usual, we sterilize jars and lids. We take the whole fruit, without damage, and pierce them with a toothpick. We have already said this is necessary so that they do not crack when pouring boiling water. Put parsley at the bottom of all the cans and tomatoes on top.

To prepare tomato juice with tomato, peel, grind them in a meat grinder, in a food processor or blender. In the same way you need to chop horseradish, garlic, sweet peppers and carrots. We take garlic and pepper to taste.

Pour the tomatoes to the top with boiling water, cover with lids, then a blanket or a warm towel. In this form, hold them for 5 minutes. We drain the water. For the second time, pour boiling water. Leave it for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. We take the tomato mass, add pepper, sugar, salt. Let’s boil. Put chopped vegetables. We boil over low heat until the foam completely ceases to form.

Drain the water from the cans. Pour boiling juice immediately. Roll up the covers, put the bottom up, wrap in a warm blanket.

Lazy tomatoes

Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy." Seasoning and sterilization of vegetables are not expected. Moreover, such blanks are perfectly stored.

We spread the tomatoes in a clean jar, pour them with boiling water twice, each time 10 minutes. Pour the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half glasses). Roll up the banks.

Some more recipes

Everyone knows about the usefulness of tomatoes both in fresh form and in preparations. There is an opinion that if you eat one tomato a day, then this will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We suggest you familiarize yourself with several useful options for salting tomatoes in your own juice.

Diet recipe - "tomatoes in their own juice." It does not use salt, sugar and vinegar. As you know, there are people who for health reasons are forbidden these products, or they need to eat them in limited quantities.

So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Pour them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the cans periodically for greater roominess. Tomatoes do not need to be poured. We sterilize the containers for 15 minutes and roll up. That's just how natural tomatoes are prepared in their own juice.

Tomato Slices Recipe

These tomatoes have an amazing taste, and most importantly, according to reviews, they are well stored without vinegar. At the bottom of the jar we put a clove of garlic, bay leaf, a small onion, black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and pour hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). We sterilize for 5 minutes. Add vegetable oil (one tablespoon). Roll up and wrap up for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for peeled tomato in its own juice

We take red tomatoes, scald them with boiling water, remove the peel, and put them tightly in jars (sterilized). On top we put dill, leaves of currant (black), garlic. Pour the marinade (boiling): a liter of water, salt - one tablespoon, sugar - one tsp, citric acid - a quarter tsp Harvesting is even tastier if you take not juice, but tomato juice. Such tomatoes are quickly eaten, and juice is drunk.

Storage of blanks

To store, as well as cook tomatoes in their own juice, is very easy. To do this, you need to put the jars in a cool and dark place. If your house is not hot, then this preservation is well stored in a pantry at an average room temperature.

The subtleties of cooking

Such preparations - tomatoes in their own juice - require some simple rules. Judging by the reviews of experienced hostesses, the most important of them are as follows:

• Firstly, if it is assumed that the tomatoes will be used as an ingredient in the preparation of various dishes, it is necessary to pour boiling water for a few seconds before putting them in jars and remove the skin.
• Secondly, when we can preserve tomatoes in our own juice, we select medium-sized fruits for this and always the same in maturity. It is important that they are not too soft. An exception are those tomatoes that will be used for cooking fillings. In this case, they should be juicy, fleshy, quite ripe and soft.
• Thirdly, to make tomatoes well, you need to check their fresh taste. Obviously, too acidic vegetables will be in the form of preparations.
• Fourth, you can remove any spices (cinnamon, pepper, sugar) from the recipe except salt, since it is a preservative necessary in the process of harvesting tomatoes in their own juice. But it is also important not to overdo it with this component. Therefore, observe the proportions indicated in the recipe.

Few people can refuse tasty and mouth-watering tomatoes in the evenings of a winter cold. After all, summer is so fleeting, and a variety of blanks become conductors for us on bright sunny days. In addition, delicious marinades and canned food prepared in our own kitchen exclude the possibility of eating such harmful unnatural preservatives and flavorings. The proposed recipe turns out to be extremely tasty and attractive, not only as an independent dish, but it is perfect as an additional dish that can be added to soups, gravy, fry, sauces. Sliced \u200b\u200btomatoes in their own juice for the winter is a great snack for winter time. You can cook such a workpiece with or without peel, then they turn out to be very delicate in taste.
This recipe will be a good option if you have soft and dense tomatoes. From soft fruits you will make thick juice, with which you then pour tomatoes cut in half. In such preservation, spices and herbs can be added to your liking, or do without any spices at all, only sugar and salt. In this case, the finished dish will have its own natural taste.

Taste Info Tomatoes for the winter

Ingredients per 1 liter jar:

• red tomatoes - 20-25 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• sweet pepper - 0.5-1 pcs.;
• currant leaf - 2-3 pcs.;
• sprig of dill or parsley - 1 pc.;
• sugar - 1, 5 tbsp. l .;
• salt - 1, 5 tsp;
• citric acid - 0.5 tsp.

How to cook canned chopped tomatoes in your own juice

Before proceeding with the conservation of tomatoes, it is necessary to divide them into two groups. For the first, set aside 10-15 dense medium-sized fruits with a thick peel. They will fill the jars. For the second half, select about five large ripe and soft ones. They will go to the juice, which will fill in dense specimens in the jar.


  For convenience, arrange the tomatoes in two containers (soft and dense). Cut each vegetable along the skin with a knife. Pour boiling water over them and leave for 10 minutes. So the peel will come off literally by itself, and you don’t have to waste time cleansing stage.


  After the tomatoes have cooled slightly, you need to get rid of the vegetable skin.

  Prepare the dishes of the required volume, wash it with soda and then steam sterilize over the pan, or in the oven for 15 minutes. Throw a sprig of parsley, dill, currant leaf at the bottom of the can. Add half the sweet pepper and the sliced \u200b\u200bclove of garlic to the spices. Hot pepper for such a preparation, use at will and taste.


  Now you need to fill the jar with the main ingredient. To do this, cut the peeled dense tomatoes in half, and send to the existing products.

Chop remaining soft tomatoes and combine with chopped onion.


  Puree mashed tomatoes with onion in a blender.


  The container with the resulting mass is sent to the stove, add sugar, salt, citric acid. To taste, you can add a small pinch of cinnamon directly to the juice. Then bring it to a boil, and continue boiling for five minutes. All this time you need to monitor the emerging foam, remove it with a slotted spoon. If you have the desire and time, then you can wipe the tomato juice through a sieve for a more uniform consistency.


Pour the prepared tomatoes with boiling juice, cover with a clean lid. Next, you need to put the jar in a pot of water, at the bottom of which you must definitely lay a towel or napkin. The water level in the pan should be on the shoulders. On the stove, sterilize the tomatoes in their own juice for 7 minutes (for a liter jar) after the water has boiled.


  Roll up with a sterilized lid, turn the jar upside down, wrapping something warm.

On a note   - earlier we gave the recipe for the workpiece.

Leave them as such for about a day to cool. After that, remove the chopped tomatoes in their own juice for storage in the pantry.

Every day more and more tomatoes ripen. What to do with them? Indeed, obviously we can’t eat all of us! Of course, you can add them to different dishes instead of tomato paste or make delicious snacks with or from them. After all, these summer dishes can be eaten as much as you like.

But today we will talk about blanks for the winter. A lot of tomatoes can be used in and pickled they are very tasty, as well as salted without the addition of vinegar. But I suggest you make them in your own juice. You will open such a jar at any time and it will fly away right away, you will not have time to blink an eye!

Then this preservation can be served with any dish. But sometimes I use them in the preparation of a dish. Having made this time next year you will definitely want to do more, but in large quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the can is small. Probably we overpay more for containers. And here you can not only make any volumes, but also have them then in unlimited quantities. And you will definitely know that they are much better than those bought!

In this way, the fruits are very tasty. But you also will definitely drink the whole brine. After all, this is a natural tomato juice, which in no case can be poured! Also, tomatoes and marinade can be added to soups, any frying. So your dishes will be very tasty.

Ingredients:

• Tomatoes
• Salt - 1.5 tbsp. l .;
• Sugar - 3 tbsp. l .;
• Tomato juice - 1 l.;
• Vinegar 70% - 1 tsp.

Cooking:

1. To start, let's take a look at the banks. Take a liter to open and eat. Then you do not have to take a place in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or in the microwave. We also do with metal covers. They need to be boiled for 5 minutes.

2. Now I wash the tomatoes and at the same time immediately sort them out: small to the side, and large and with wounds in the juice.

It is better to use meaty varieties. They are sweeter and quite hard. So our workpiece will be delicious just lick your fingers!

3. Tomatoes that we selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special nozzles that immediately separate the squeezes and seeds, then you do not have to peel it. If you used a conventional meat grinder, then strain the juice through a sieve to remove all the coarse crumbs. Or twist another 1 - 2 times. then they will not be felt. In any case, this is a rather time-consuming process.

4. Put the pan with tomato on the stove and add salt and sugar to it. Boil exactly 10 minutes.

About 0.5 liters are included in liter cans. juice, and in 2-liter 1 liter., in 3 - 1.5 liters.

5. Banks are filled with small fruits. Only first remove their stalks or make a few punctures with a toothpick. So they marinate much faster.

6. Pour the tomatoes with boiling water and leave for 5 minutes. Cover the jars with lids. After the water is poured.

7. Now pour 0.5 teaspoon vinegar into each. And immediately fill with brine. We do this to the very edge of the neck and roll up the lids. Turn over and check for leaks. In this position, put on a towel and cover with a blanket on top. Leave for exactly one day. During this time, our blanks will continue to be sterilized.

You can store this yummy in any convenient place, even in an apartment under the bed!

How to cook tomatoes in their own juice for the winter without sterilization?

all housewives do not like to sterilize preservation. It’s such a troublesome thing. It takes a lot of time. And in the summer it is not so much because everything needs to be done. Especially if you do it all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

• Tomatoes
• Black pepper peas - 1 pinch;
• Bay leaf - 1 pc.;
• Salt - 1 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Tomato juice - 1 l.

Cooking:

1. To start, wash and sterilize the jars. We cover the lids with boiling water.

2. Tomatoes are mine and sorted. Small ones will be rolled up whole, and from large and rotten with cracks we will process.

3. All rot from the fruit is better to cut. Also cut large into several parts to fit into the mouth of a meat grinder or blender. Now we make thick juice or puree from them. I am using a juicer. Pour into a pan and add salt and sugar. We put on the stove and boil for 10 minutes.

Do not forget to stir the mixture periodically so that it does not stick to the pan.

4. At the bottom of the jar we put bay leaf and allspice and black pepper. Next, put the tomatoes as tight as possible so that more fits. Pour them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we no longer need it.

5. Our pickle just arrived. Pour it into jars and roll up the lids. In an inverted form, we put it on the litter and cover it with a "fur coat". leave in this position for 24 hours.

Store in the cellar or basement. And you can serve such yummy to any potato and not only!

The recipe for a tomato in its own juice without vinegar:

As you have already noticed, in many blanks we try not to use acid. After all, tomatoes already contain it in abundance, so we can only roll them correctly. They will be stored no worse than with vinegar. Give it a try. And we will also be canning in liter jars, because it is very convenient!

Ingredients:

• Tomatoes
• Tomato juice - 1 liter;
• Salt - 2 tbsp. l .;
• Sugar - 3 tbsp. l .;
• Allspice - 2 pcs.;
• Clove - 1 pc.;
• Bay leaf - 1 pc.

Cooking:

1. Wash tomatoes. large cut into several parts and put in a blender bowl. Grind them to such an extent that there is no puree, but juice. Pour it into the pan and add salt and sugar. Put on the stove and cook for 10 minutes.

With 1 kg. tomato will turn out about 1 liter of juice. But try to choose ripe fruits, then the liquid will be more delicious.

2. Wash the jars and put pepper, cloves and bay leaf on the bottom. We put tomatoes on top. Choose smaller and denser fruits. So they will not turn into porridge.

3. Boil water and fill it with our fruits. Cover and leave for 10 minutes. Then we merge and again fill in boiling water.

4. After 5 minutes, drain all the water, pour in the tomato marinade. We roll up the cans and put them under the covers until they cool completely.

I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree with bell pepper. Something like lecho turns out. Although probably it is very tasty. I will certainly try to cook such this year.

What do you think about this? I will not say that it is difficult, but rather troublesome. Although the result is worth it. If you know. how else can you make such tomatoes, then by all means share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without a peel?

There is another interesting way to make tomatoes in your own juice. But only he will have to tinker a bit longer. After all, we want to make them without a peel. And this process takes a little more time. But we will save it on the fill.

Ingredients:

• Tomatoes
• Salt - 1 tsp;
• Sugar - 1 tbsp. l .;
• Garlic - 1 tooth .;
• Black peppercorns - 2 pcs.;
• Allspice - 1 pc.;
• Bay leaf - 1/2 pcs.

Cooking:

1. Tomatoes are mine and immediately sorted out. Once ripe and cracked, we immediately cut it into pieces and send it to the blender. We will need mashed potatoes. Ready immediately sent to the pan. Cook it for 10 minutes.

2. Fruits are smaller and whole we will blanch. To do this, put a pot of water on the stove and boil it. At the tops of the tomatoes we make a cross-shaped incision and send it into boiling water. When the peel is cracked, transfer them to cold water. So you need to do with all the fruits.

3. Now put spices in clean jars at the bottom. Remove the peel from the tomato, which leaves very easily, and put them in jars. Strongly do not ram if you do not want to get porridge.

4. Top with cans of salt and sugar. By this time, tomato puree was boiling. Pour hot in a container and cover with metal lids.

5. We put the jars in a pot with warm or hot water. We sterilize about 20 minutes after boiling water in a pan. Then roll up the covers and remove under the covers.

Such jars are stored in the basement, pantry or cellar.

Time passed quickly, and again we parted. I hope that you liked my recipes and you chose the one that you will make this year. Or maybe all a little? Do not hesitate, it will be delicious!

Sunsets in winter are just a godsend. After all, they will complement any side dish, become a snack at the event, and we just get the opportunity to enjoy delicious and healthy pickles at any time. And if all this is done with your own hands, then the food becomes even tastier.

Today I will tell you recipes of tomatoes in my own juice. You surely never will buy such in shop. Using these recipes, you will get two dishes in one: firstly, these are delicious tomatoes, and secondly, this is an excellent sauce that can be used to make borscht, pizza, lasagna, pasta or just drink it. Let's take a closer look at simple recipes for delicious vegetables.

Tomatoes in their own juice winter recipe

Kitchen appliances and utensils:   liter jar, seaming lid and machine, hob and pan.

Ingredients

• In this simple recipe for tomatoes in your own juice when adding salt and sugar, taste the tomato. Perhaps their doses will be changed, because it depends on the vegetables themselves.
• Place small tomatoes in a jar. You can take a grade of "Cream".
• Make tomato juice from large vegetables. The variety is called "Tomato". When purchasing them in markets or stores, ask him. You can check them beforehand. Cutting such a vegetable, you will notice that a large amount of juice will stand out from it. The pulp will be much less than, for example, in "Cream".

Step by step recipe

1. Pass 1 kg tomato of the Tomato variety through a juicer.
2. Boil the resulting liquid.
   
   
3. In a clean liter jar, put the cream sort tomatoes to the top, about 8 pieces will fit.
   
   
4. Add to them one bay leaf, a pinch of coriander and cloves.
   
   
5. Pour hot boiling water, about half a liter, close the lid and leave for 20 minutes.
   
   
6. Add salt to boiled tomato. While adding, taste the juice to make it feel good. Then add sugar to taste.
   
   
7. Drain the tomatoes.
   
   
8. Pour only boiled tomato juice.
   
   
9. Roll up the jar, put on the lid and cover with a blanket.
   
   

Video recipe of cooking tomatoes in their own juice for the winter

This short video shows in detail the whole process of cooking delicious tomatoes in their own juice.

Sometimes you want to go out into the garden, pick a ripe tomato, wipe dust with your palms and eat it. This is probably the most favorite dish of the gardener. But we can’t always afford this, so let's save red vegetables for eating in severe frosts with delicious meat and side dishes.

Tomatoes in their own juice in a peel

Time for preparing:   1 hour.
Servings Per Container:   for 2 liter cans.
Calorie content:   24 kcal per 100 g of product.
Kitchen appliances and utensils:   two liter cans, lids and a seaming machine.

Ingredients

Choosing the right ingredients

• If for this tomato recipe in your own juice without sterilization you use vegetables of your own crop, then for juice, you can take crushed or just plain ugly tomatoes. Cut off the flaws and pass through the juicer.
• During preservation, a half liter of fresh tomato juice leaves in a liter jar.

Step by step recipe

Video recipe for cooking tomatoes in their own juice in a peel

Let's watch a video that details the recipe for canned tomatoes in their own juice for centuries.

But the recipe is very similar to the one used in China. They use such preservation for sauces, pizza, lasagna, pasta and other similar products. We will not use salt and sugar, which is also a “highlight” of this particular cooking option?

Cherry tomatoes in their own juice without preservatives

Time for preparing:   1 hour.
Servings Per Container:   1.5 liters
Calorie content:   24 kcal per 100 g of product.
Kitchen appliances and utensils:   small cans - 2-3 pcs., lids for seaming.

Ingredients

Choosing the right ingredients

• Vegetables for preservation we select "Cream" a small size. You can also take "Cherry", decide for yourself. The main thing is that the vegetables are small and fleshy.
• For this recipe, I took two cans of 720 and 900 ml. It took 20 pcs. little vegetables. Their number may vary depending on the size of the jar.
• Tomato will take half the volume of the can. We will cook it and remove the foam, so fresh tomatoes will need about 2 kg
• We will also make a tomato from the Cream variety of tomatoes, but from larger ones.

Step by step recipe

1. Prepare clean cans. Put 2 kg of tomato for tomato in boiling water and leave for several minutes.
   
   
2. Then remove the skin from them, remove the stalks.
   
   
3. Cut them into 4 parts.
   
   
4. Grind to puree using a blender.
   
   
5. Put on the fire and cook, removing the foam, until it stops appearing.
   
   
6. Unfold 20 pcs. small tomatoes in jars, piercing vegetables with a toothpick in several places.
   
   
7. Pour to the top with hot boiling water. Leave on for 15 minutes.
   
   
8. Drain the tomatoes and immediately they need to pour boiling tomato.

   Important!   Pour juice into cans to the top, even with a hat, so that when you put the lid on it will leak. So there will be no air in it and storage will be long.

   
   
   
9. Roll up the lid, put on it, cover with something tight and let cool.

   Leave the cans upside down in a warm place for sterilization. If usually after filling the cans it is necessary to pasteurize the preservation of 15-20 minutes, then in this case you can not do this.

   
   
   

Video recipe for cooking tomatoes in your own juice without preservatives

I invite you to watch a detailed video, which fully shows the entire conservation process.

Feed options

• By the same principle, tomatoes are made in their own juice without a peel. Remove it in the same way as with those tomatoes that were intended for juice.
• Some chefs cook tomatoes in their own juice with tomato pastethat turns out also tasty and less labor intensive. Use pasta instead of fresh tomato juice and enjoy delicious preservation.
• Such preservation is stored for a long time in a dark place, and it can stand for two seasons.
• Serve it for dinner with absolutely any product of your preference.
• Tomato can be used in the form of sauce, gravy or dressing.

• The Italians gave the name to the vegetable: "pomodoro" - "golden apple". But some argue that it came from ancient times, the expression "remember de sea" means "apple of the Moors." Which of these versions to believe, decide for yourself.
• For a long time in Europe it was an ornamental plant, because many were sure that these red berries are poisonous. This is not strange, because the red vegetable belongs to the nightshade family, where all types of plants are poisonous. But its uniqueness lies in the fact that only the fruit can be eaten, and the rest really contains poison. If you had ideas to try tomato leaves, forget about them.

In our world there was a very interesting case related to these vegetables. George Washington, a secret English agent, worked as a cook. He served the future president meat with tomatoes because he wanted to poison him. But Washington not only did not die, but also praised the cook for a delicious dish. As we know, he still became president, but the cook committed suicide due to an unfulfilled mission.

• If you are growing these vegetables, do not plant them next to cucumbers.
• There are many dishes in which sauce is prepared from them without the addition of spices.

Cooking options

At present, tomatoes are a fairly popular vegetable in cooking. There are so many ways to cook them, and each in its own way is unusual and delicious. For us, a delicious, juicy, fresh or canned tomato will be a huge joy on the dining table at any time. Now preservation has become so simple and affordable that any housewife can handle it.

I share with you a delicious and simple recipe — tomatoes in tomato juice for the winter —. Such a treat will take a certain amount of your time, but in the winter you will be very grateful that you allocated it. My mother always prepares such seams according to the recipe — you’ll lick your little tomatoes for the winter. ” We call it that, because it is a worthy explanation for such a yummy.

There aren’t many recipes in the cookbook, so take this option — canned tomatoes for the winter — which also turn out to be very tasty. If you want to diversify your winter supplies, check out “recipes for preserving tomatoes for the winter”. For many culinary experts, they have already become the most beloved, without which not a single summer sunset can pass.

Dear readers, I am very pleased to share simple and tasty recipes with you. If you used them, write in the comments if you liked the result. If you have any additions or wishes, write, I will be glad to get acquainted with them. And now I wish you only successful dishes and bon appetit!

Today, for you, a proven recipe for tomatoes in their own juice for the winter. We will cook them in a completely natural form, that is, they will be peeled whole tomatoes without the addition of vinegar or lemon, sugar and salt. In addition, we can do without sterilization - you will definitely like the method of preparing the products I have proposed.

Ready-made tomatoes in their own juice are the basis for further culinary creativity. Various types of sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in the winter, having in stock a couple of cans of natural tomatoes.

How to close tomatoes in their own juice to keep them for the winter? Everything is elementary simple: use exclusively high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and accuracy in this recipe for canned tomatoes are very important, so from words to action: we are cooking!

Ingredients:

Cooking in steps with a photo:

To prepare tomatoes in our own juice for the winter, we need only fresh tomatoes. In general, we will preserve small fruits, which are always very dense and elastic - Tomato varieties are ideal. For tomato juice we take red fruits of any kind, but let them be very ripe, juicy, soft and with thin skin.

First, prepare tomato juice, which will be a fill for whole tomatoes. Drain 1 kilogram of soft and juicy tomatoes, dry and in any convenient way turn into juice (for example, using the same meat grinder). I will show my way: with a knife, remove the thin skin, cut out the fastening points of the stalk.

Literally in a minute a decently thick tomato juice with pulp is obtained. Of 1 kilogram of tomatoes, I had 750 milliliters of juice, but it depends on the juiciness and meatiness of the fruit. Let's leave it on the table for now.

We turn to the tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (to warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry it from excess moisture, and use a sharp knife to make shallow cross-shaped incisions from the side opposite to the one where the peduncle is attached.

We shift it into bulk dishes and pour the fruits with boiling water so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.

Why did we do this? To easily and easily remove peels from tomatoes. She is removed in almost one motion - such a tiny one. I hope you understand that working with products is ALWAYS only with clean hands.

Thus we clean all the tomatoes. If desired, carefully cut out a light spot - the place where the fruit was attached to the twig.

The final stage of cooking tomatoes in your own juice for the winter is the most interesting. Pour tomato juice into a suitable saucepan in volume and put it on medium heat. Bring to a boil, cook for 2-3 minutes, stirring, on a fire below average.

And now, in portions (6-8 pieces, no more), we put peeled tomatoes in boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan for about 1 minute. I hope you understand why the fruits should be dense and elastic - after a bath of boiling water and subsequent boiling, soft tomatoes will simply turn into mashed potatoes.