Tomatoes in sob juice for the winter. A simple recipe with herbs

14.08.2019 Grill menu

Cooking tomatoes according to this recipe is very easy and simple, and the result will surprise and delight the whole family in winter. These tomatoes are rolled without vinegar, due to which the output is 2 products - delicious tomatoes and tomato juice.

Ingredients:

3 kg of small tomatoes (preferably dense);
2 kg of large tomatoes (juicy and soft, for juice);
2 tbsp salt;
3 tbsp Sahara;
2 bay leaves;
4-5 peas of allspice.

Recipe for tomatoes in their own juice

1. Thoroughly rinse small tomatoes under running water. We pierce each tomato with a toothpick so that the tomatoes are well saturated with aromatic juice.

2. Wash large tomatoes and pass them through a juicer or meat grinder. Add salt, sugar, bay leaves and allspice peas. Stir, bring the juice to a boil and cook for another 3 minutes over high heat.

3. We sterilize jars and lids in any convenient way, see for details. We put small tomatoes in sterilized jars and pour boiling juice to the very top. If the juice flows onto the countertop, it's okay, you can spread another towel. The main thing is that there is practically no air left in the jars when the lid is closed. We immediately roll up or twist the cans and turn them over with the lid down. We put it in a warm place, put it tightly to each other, wrap it with a blanket and leave it for a day.

4. After a day, the cans can be turned over and checked for the quality of seaming. If the jars do not flow, do not let air in and the lids are tightly closed, then the jars with tomatoes can be put in the closet before winter. Although, in my practice, there has never been such a thing that tomatoes in their own juice swell or spoil. They always turn out to be flawless, moderately salty and with a light aroma.

Almost every housewife rolls tomatoes in their own juice for the winter. Every experienced mother of the family has recipes for "lick your fingers". And, as a rule, a notebook, where it is written 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 to find good recipes - experienced housewives are happy to share them and spread them on the Internet. You will find a selection of the best in our article. So, how do you make the most delicious tomatoes in your own juice for the winter? Recipes with photos and a description of the process are presented below.

Classic recipe

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

Ingredients Required:

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 are sterilized, you can start preparing the preparation for the winter. First you need to pierce each small tomato from the side of the stalk with a toothpick. Then we put them aside and take large tomatoes. We prepare juice from them. You can use a meat grinder for this in the old fashioned way, or modern devices - a juicer and a blender.

Pour the juice into a saucepan through a sieve and put it on the stove. We add salt, sugar and spices to it. We are waiting for the juice to boil, reduce the heat a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - as much as will fit. Then we put the jars on a towel and gently pour in the boiling juice. It is necessary to fill the containers to the very top. Then we take clean lids, keep them in boiling water for a while and roll up the jars. Be sure to turn them over, put them on a flat surface and wrap them up.

When the cans are cool, we put the lid on top and look - if not a single lid has come off, swollen, and does not let air through, then everything is fine, and the blanks will stand all winter. It is best to store tomatoes in a dark and cool place, such as a closet. And if you need the blanks to be stored longer, then you can put cans of tomatoes and juice to be sterilized, and only then roll them up.

Sweet tomatoes in their own juice

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

List of products per liter jar:

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

Preparation:

We wash the tomatoes, put them on a towel or napkin to dry out a little. After that, carefully cut 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 leaves and pepper. We fill the jar to the end. After that, cover the container with a lid and set it to sterilize. In a saucepan over low heat, the jar should stand for about forty minutes. Better to lay a towel at the bottom.

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

Tomatoes with citric acid

Tomatoes in tomato juice are loved first of all because it is such a preparation that 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 a list of the ingredients for a 2 liter jar:

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

Cooking method:

First, I wash the tomatoes well, then we make a small cruciform incision 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 pulp. We spread the tomatoes in any container and fill with boiling water. We mark a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will definitely not fit at this stage, they will need to be put in the jar later. Cover the container with tomatoes with an iron lid and put it in a saucepan so that it is sterilized. We leave the jar for about half an hour, the water in the pan should cover most of the jar. Then we open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the tomatoes that were laid down earlier will also fit. We add them to the jar - the juice that stands out from the tomatoes should go up. All that remains is to roll up the jar and place it with the lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

A simple vinegar recipe

There are several options for preparing tomatoes for the winter. Here is a simple recipe for a tomato in its own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you 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, lay them out to dry out a little. Then we take small tomatoes and pierce them with a toothpick or wooden stick where the tails were. Hard tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be less salty and 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. For him, large tomatoes are required. They need to be cut into several pieces and placed in a saucepan 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, rub them through a sieve. The resulting juice must be poured back into the same saucepan. Add sugar, salt to it, and if you wish, then pepper and cinnamon. You need a little cinnamon. And lastly, you need to pour in the vinegar. The juice will be about two liters, so you need two teaspoons of vinegar.

We send the juice to boil. And periodically remove the foam. The tomato sauce should simmer a little for about twenty minutes, and the boiling juice should be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or bedspread.

This is how tomatoes are prepared without sterilization. Sterilization is used when no vinegar is added to the blanks.

Tomatoes can be rolled up with or without skin. It is better to do both these and such, since peeled tomatoes can be used to prepare various dishes.
It is best to use tomatoes of the same size and of proven varieties. Also, they should all be of the same degree of maturity. So the preparation will be tastier.
Soft tomatoes will turn into porridge, so it is better to take such tomatoes for juice, and elastic ones just need to be left whole and put in jars.
It is not necessary to use spices, although many housewives add bay leaves, peppers, cinnamon, cloves or herbs. An obligatory ingredient is salt. Without it, the workpiece will not work.

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

Bon Appetit!

Tomatoes in their own juice for the winter is a simple and tasty dish. This type of canning allows you to kill two birds with one stone, firstly, you get delicious salted tomatoes that can be served for lunch with any main dish, and, secondly, you always have home-made tomato juice ready at the ready, which you can drink for children, and also it can be used to prepare sauce for any dishes.

Salting a tomato in its own juice does not require special ingredients, only salt and sugar. For six liters of the finished product, you need to take four kilos of medium-sized tomatoes and six kilos of ripe and juicy fruits for juice. For each liter of juice, a spoonful of salt and one and a half sugar.

When choosing tomatoes, you need to pay attention to two types, the first should be dense and small in order to conveniently enter the container, and the second should be juicy and fleshy, preferably large, and if they are damaged, this is not critical, damaged places can always be cut ...

First, the tomatoes must be washed, put on a towel to remove excess liquid, then put in jars. When we canning tomatoes in our own juice, it is better to take a container with a volume of 2-3 liters.

To prepare tomato puree, you can take a pressure cooker or a juicer, but the “old-fashioned” method is also available for everyone. Ripe fruits should be cut into large pieces, put in an enamel bowl and cook until soft. It is necessary to cover the pan with a lid, so they will quickly start up the liquid and secrete the pulp.

The resulting mass must be passed through a sieve, so you will separate all the seeds and skins that can spoil the taste of the preservation. Depending on the degree of ripeness and variety, the amount of tomato product obtained at the end also varies, so it must be measured, for example, poured into a liter jar. For every liter there is a spoonful of salt and one and a half tablespoons of sugar without a slide. If your tomatoes are sour, then it is better to add a little more granulated sugar, but the tomato should still turn out salty.

Keep in mind that a tightly packed two-liter bottle takes about a liter of tomato juice. It acts as a marinade, and penetrates into each fruit, which is marinated as a result. It is necessary to boil the mass for 15 minutes. Pour hot into the jars: pour into the first one, cover it with a sterile lid and put it in a pot of water for sterilization, then pour the second one, cover and set it, and do so with all the jars. Two-liter cans need to be sterilized for half an hour, liter cans - 15 minutes, three-liter - 45 minutes.
Now you can roll the cans one by one, turn them over and put them under the blanket, where they will be until they cool down.

Tomatoes in their own juice without sterilization

3 kg of dense small tomatoes;
3 kg soft tomatoes for juice;
8 black peppercorns;
2 sprigs of dill and parsley;
sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation:

Cut tomatoes for juice into pieces, put in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice.

We prick the tomatoes with a toothpick so that they will not burst when pouring.

We put the tomatoes in sterilized jars, put 2 peppercorns each, pour boiling water and leave under the lids for 20 minutes.

We boil the tomato juice again, adding sugar and salt.

Drain the water from the tomato jars and pour the tomato juice over the tomatoes. We roll up. We turn the banks over and wrap them until they cool completely.

Tomatoes in tomato juice with garlic and horseradish

Ingredients:

tomatoes - 2 kg;
sweet bell pepper - 250 g;
overripe tomatoes - 2 kg;
garlic, chopped with horseradish root - ¼ st.;
salt - 2 tbsp. l .;
sugar - 4 tbsp. l.

Preparation:

Put the tomatoes in a 3-liter jar, and overripe - rinse, chop and put in a saucepan, then bring to a boil. Cook them until tender. Then cool and rub through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. After the juice starts to boil, add the pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin to sterilize. Banks with a volume of 3 liters - 20 minutes, 1 liter - 15 minutes. Seal them and turn them upside down to cool.

Brazilian Tomatoes in Tomato Juice

Recipe composition:

tomato juice - 1 l;
tomatoes - 2.5 kg;
salt - 1 tbsp. l .;
dill - a bunch;
bay leaf - 10 leaves;
curry seasoning;
peppercorns - 10 peas;
garlic - 3 cloves.

Preparation:

Finely chop the dill, cut the tomatoes and wash thoroughly. Sterilize the jars and put all the spices there. Then put the tomatoes in there.

Bring the tomato juice to a boil and add a pinch of curry. Pour the boiled tomato juice over the jars. Then add salt to the jars. Sterilize the jars for 7 minutes. Then roll it up.

Spicy tomatoes in tomato juice with "Ogonyok" seasoning

Ingredients:

red tomatoes - 2 kg;
garlic - 6 cloves;
currant leaves - 6 pcs;
cherry leaves - 4 pcs;
horseradish leaves - 1 pc;
dill - 3 umbrellas;
bay leaf - 10 pcs;
black pepper - 15 peas;
seasoning composition: Tomatoes - 1.5 kg;
chopped horseradish and mixed garlic - 80 g;
sugar - 1 tsp;
salt - 3 tsp

Preparation:

For seasoning - mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly. Then cook red tomatoes, garlic, currant leaves, cherries, horseradish, dill, bay leaf, pepper.

Wash all vegetables, prepare jars, boil lids for 5 minutes. Place the garlic and herbs at the bottom of the jars, then the tomatoes. Boil the prepared seasoning and pour over the tomatoes.

Sterilize the cans for 20 minutes, then roll up. Turn over, cover with a blanket and wait to cool.

How to cook stuffed tomatoes in tomato juice for the winter?

Products for a 3 l can:

small tomatoes - 2 kg;
garlic - 2 heads;
allspice and black pepper - 5 peas each;
bell peppers - 2 pcs.;
bitter pepper - 1 pc.;
horseradish root and leaves;
onion - 0.5 heads;
Bay leaf;
parsley and dill;
salt and sugar - 2 tbsp each l .;
dill - 5 umbrellas;
tomato juice - 1.5 l.

Preparation:

Wash the tomatoes, cut in half, but not until the very end. Peel the garlic, cut into thin slices. Wash the herbs, chop the horseradish. Stuff each tomato with garlic and herbs.

Wash the peppers and cut in half. Sterilize the jar. Place the spices, onion, a clove of garlic, hot pepper, half of the dill and horseradish on the bottom. Then stack the tomatoes themselves tightly. It is advisable if the tomatoes lie as tightly as possible to each other.

Place bell pepper on the sides of the jar, dill, leaves and horseradish root on top. Boil tomato juice and pour over the contents of the jar. Cover it with a lid for 15 minutes, then close it with a boiled lid and, turning it upside down, put it in a warm place for a day, wrapping it up.

Video: Recipe for tomatoes in their own juice without vinegar and citric acid

When choosing vegetables for harvesting, one should give preference to dense fruits. Ideally, the variety Cream and the like will go. Tomatoes should be small, about the same shape with a dense, but not too thick skin.

Be sure to carefully examine the fruits before canning. They should not have stains, dents, and even more damage.

The mistake that most housewives make is the use of "substandard" for cooking tomatoes. Such a blank, even if stored well, will not taste good. So do not try to save money, buy only high-quality preservation products.

Jars and lids must be sterilized! Do not be afraid of this. It is enough to wash the cans of soda (you can even after using the detergent), and then put it in the sun for several hours. Residents of high-rise buildings can place sterilization jars right on the windowsill. The sun will also "fry" them well through the glass. This is the simplest "rustic" option. Well, and so, clean cans need to be held over steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are made using this recipe. And most importantly, when you open the jar, you will immediately feel the real smell of summer.

For a 3-liter jar you need to take:

2 kilos of small tomatoes and larger fruits;
dill seeds or one inflorescence;
horseradish leaf;
2-3 cloves of garlic;
a few peas black and shower. pepper;
carnation bud;
on a sprig of parsley and tarragon;
vinegar - 2 tablespoons;
salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and seasonings in a jar. Remove the skin from the large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Pour boiling water over the tomatoes in two sets for 15 minutes. Then add vinegar, sugar and salt to the jar, gently introduce the boiling tomato mass and roll up.

Take note!

If the jar is poured not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. Don't throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Robinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 pieces, put in a jar. For softer, peel and crush in a deep bowl with your hands or a mashed potato crush.

Pass through a sieve to remove the seeds, although if they remain, it's okay.

Boil the juice for about an hour, stirring regularly. Add salt to each jar (in 2 liter 1 tablespoon), sugar (in 2 liter 4 tablespoons) and an aspirin tablet. Pour in tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before pouring tomato jars. Enough 15 minutes to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to prepare multiple servings. In winter, you will not only surprise your guests, but you can also enjoy the amazing taste of tomatoes yourself.

For a half liter jar you will need:

about 400 g cherry;
about 500-600 g of tomatoes for juice;
h spoon of salt;
2 tsp Sahara;
basil (it is advisable to take a fresh twig, but you can also use seasoning, then a pinch is enough).

Put the cherry in a jar, pour boiling water over it. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each.

And here's how to cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in their own juice

The workpiece can be called "2 in one". The vegetables can be served separately and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small sized tomatoes you will need:

1-1.3 liters of finished tomato;
1-2 pcs. bulg. pepper;
salt (1 tablespoon) and sugar (3 tablespoons);
garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, keeping for 5-7 minutes. Send pepper, salt and sugar, cut into small strips, into the tomato. Pour the boiling cans, roll up.

Take note!

For added confidence, you can add vinegar to the jars (an item spoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use either self-made juice or a store-bought one. But store products must be of high quality.

For three liter jars you will need:

2 kilos of cream tomatoes;
liter of juice;
1.5 l. salt;
2 p. Sahara;
lavrushka, garlic, shower, pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over and wrap them in a warm blanket until they cool completely. Drain the water, pour the boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

This recipe makes vegetables very tasty, but the gravy is even tastier. The taste is very similar to the well-known Uncle Bens sauce, only thicker. If there is no time for cooking, it is enough just to pour over any porridge or pasta.

Cut three kilos of tomato into slices and put on fire. Send two chopped onions to them, one sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, season with salt and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour the tomatoes for 2-3, sterilize the liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite workpiece. One caveat - you can't save on pasta. If you take a poor quality, the taste will be hopelessly spoiled.

Put one or two garlic cloves and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.

Pour tomatoes and roll up. If the workpiece is stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And there is no need to harvest tomato juice, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Top with sliced tomatoes. Do not add water!

Cut the tomatoes with a margin. Don't put everything in banks.

Cover the jars with lids and sterilize over very low heat. Tomatoes will start to squeeze juice, settle. Add "spare" tomatoes to the vacant place. This should be done several times until all the tomatoes have settled in the released juice.
The sterilization time is approximately 40-50 minutes.

Proven procurement method. Such jars can be safely stored even in an apartment.

Tomatoes can be used as a stand-alone snack, and can also be added to various dishes, for example, borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very firm to keep their shape well. They must be peeled off. To do this, after washing, they should be immersed in boiling water for 2-3 minutes, then immediately transferred to ice water. So the skin will be removed perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Pour the jars immediately, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in their own juice in liter cans

A savory appetizer that will be appreciated by gourmets. The secret is to use besides the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

3 l juice;
200 g sugar;
20 g salt;
5 pcs. shower of peppers and cloves;
table. l. with a slide of crushed garlic;
a pinch of cinnamon;
tsp acetic essence.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir with essence and garlic, pour over tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are delicious, and the juice is incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should only be stored cool. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before rolling.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly easy way to harvest. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato are enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to boiling juice to taste, pour jars over them. Sterilize for about 15 minutes. Roll up immediately.

A 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 it 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 fruits with a blender until smooth.

Add salt, sugar to the tomato mass and set 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-shaped or round. With firm pulp and firm skin.

In the area of the 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 jars 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.

We drain the water and immediately fill it with 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 making 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:

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

For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such "kids" it is better to take smaller jars, with a capacity of 1 liter, 0.7 liter or 0.5 liter.
My cherry, we sort by degree of maturity. The softer and more mature ones will go for juice, and the stronger ones will go for laying in a jar.
Preparing the juice. We pass soft tomatoes through a meat grinder pre-scalded with boiling water.
Grind through a fine sieve, separate the seeds and skin. As a result, we get a clean pulp.
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.
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.
We put the prepared fruits tightly in jars.
Fill with hot (70-80 degrees) juice, cover with boiled lids.
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.
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. Gorgeous, 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, delicious, 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:

We prepare tomato juice from culled overripe fruits. After washing, set them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. Wipe hot through a fine sieve.
Peeled horseradish root, rub the chives on a fine grater. I entrust this procedure to my husband, he calls it “gouge out the eye”. From the grated mass, we need a tablespoon of both ingredients.
We heat the juice again, add prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, let's boil a little longer, 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.
We put whole tomatoes tightly in a prepared jar, and pour hot tomato paste under the neck, cover with a lid and sterilize.
Sterilization time at 100 degrees for 3 liter cans is 20 minutes.
Store them in a cool, dark place until winter.