Tomatoes peeled in tomato juice. Tomatoes in tomato juice for the winter

10.08.2019 healthy eating

When a tomato, as they say, is a shaft, you can’t think of any ways to save the crop! Pickled, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good tomatoes are in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!

In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there is nothing wrong with that, all bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be crushed in any way - in a meat grinder or with a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into slices and put them in a saucepan. Put on a slow fire and steam, warm, not boiling. Then rub the mass through a sieve. Juice will be obtained without skin and seeds. However, tomato puree, obtained using modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's already a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which you put ice. Such a technique with a shock temperature difference makes it easy to remove the skin without affecting the pulp. If you do not want to mess around, you can leave the skin, but in this case, be sure to make a few punctures with a wooden toothpick in the stalk area. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, healthy product that you can safely give to children. However, if you want to make the appetizer spicier, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.

Tomatoes in own juice (classic recipe)

Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice
3 tbsp Sahara,
2 tbsp salt,
bay leaf, allspice peas - to taste.

Cooking:
Wash small tomatoes, prick the stalk with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Grind overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the jars do not burst. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cooled. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Cooking:
Sterilize two-liter jars. Remove the skin from the tomato by making an incision and scalding them with boiling water. Remove the stems. Pour salt and citric acid into the bottom of the jars and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle, and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water up to the shoulders and put on fire. Cover jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and with a spoon, which you must pour over with boiling water, press the limp tomatoes. Add the remaining tomatoes and press down well with a spoon so that the juice that stands out from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp salt,
9% vinegar - 1 tsp each for every liter of juice,
ground black pepper, ground cinnamon - to taste.

Cooking:
Rinse small tomatoes and prick with a toothpick in the places where the stalks are attached. Cut the overripe tomatoes into slices and place in a saucepan. Put on fire, warm up and then wipe through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam. Pour boiling juice over the tomatoes in jars and roll up immediately. Turn over, wrap.

Tomatoes in own juice "Amazing"

Ingredients:
small tomatoes,
overripe tomatoes for juice
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.

Cooking:
Chop small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized jars. Fill jars with tomatoes. Fill with boiling water, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and wipe through a sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in jars with boiling juice, draining the water from them first. Roll up, turn over.

Tomatoes in their own juice for the winter can be made especially piquant if you add horseradish grated on a fine grater (about a tablespoon) to the juice.

Tomatoes in own juice (with tomato paste)

Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.

Cooking:
Rinse the tomatoes, dip in boiling water for a couple of minutes, then pour over ice water. Remove the skin, arrange in sterilized jars and pour boiling water over. Drain the water after a few minutes. Mix water with tomato paste, add the rest of the ingredients and boil. Pour the boiling filling over the tomatoes in the jars and roll up immediately. Turn over, wrap.

Good luck preparing!

Larisa Shuftaykina

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

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

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

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

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

1.

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

Products:

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

Step by step description of actions:

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

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

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

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

5. Add granulated sugar and salt to the filling.

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

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

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

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

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

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

2.

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

Components:

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

Cooking sequence:

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

2. Prepare all fragrant spices.

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

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

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

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

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

8. Sterilize jar lids. Clog banks with them.

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

3.

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

Would need:

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

Canning steps:

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

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

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

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

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

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

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

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

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

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

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

Good luck with your cooking!

4.

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

Compound:

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

The sequence of steps for canning:

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

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

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

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

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

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

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

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

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

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

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

Peeled tomatoes in tomato juice

Ingredients

700 g tomatoes.

For filling: 320-340 g of tomato juice, 1? g citric acid, 10 g sugar, 20 g salt.

Cooking method

Peel the tomatoes: place them in a colander or gauze bag and lower them first for 1–2 minutes in boiling water, and then for 3–5 minutes in cold water. After such an operation, the skin will be removed easily. Rinse the peeled tomatoes, put in jars and pour boiling tomato juice with citric acid, sugar and salt dissolved in it. Close the jars with lids and sterilize for 15-20 minutes (depending on the size of the jars), then roll up.

From the book Cucumbers, Tomatoes - 1 author

Tomatoes peeled in their own juice For canning, it is better to sort the tomatoes by size and shape (round, pear-shaped, plum-shaped), select mature, dense and hard ones. Wash the tomatoes thoroughly, put in a colander, dip for 1-2 minutes in a pot of hot water

From the book Home Cellar author Cooking Author unknown -

Tomatoes in tomato juice Tomatoes; for 1 liter of tomato juice - 10 g of salt. Tomatoes can be preserved with or without peel. Blanch the fruits of tomatoes when canning without peel in boiling water for 1–1.5 minutes, and then immediately cool. Remove the peel from the tomatoes. Tomato juice

From the book Tomatoes - 7 author Cooking Author unknown -

Peeled red tomatoes For a 0.5-liter jar: 350 g of peeled red tomatoes, 5 g of salt, 160–170 g of tomato juice for pouring. Tomatoes are prepared in the same way as indicated in the previous recipe. The washed fruits are placed in a colander or gauze bag and dipped in boiling water for 1-2 minutes;

From the book Home Canning. Salting. Smoking. The complete encyclopedia author Babkova Olga Viktorovna

Tomatoes in chokeberry juice and apple juice 2 kg of tomatoes, 1 liter of apple juice, 0.3 liter of chokeberry juice, 30 g of salt, 100 g of sugar. Dissolve salt and sugar in apple juice, add juice

From the book Canning for Lazy People author Kalinina Alina

Tomatoes peeled in their own juice For canning, it is better to sort the tomatoes by size and shape (round, pear-shaped, plum-shaped), select ripe, dense and hard. Wash the tomatoes thoroughly, put in a colander, dip for 1-2 minutes in a pot of hot water

From the book Preparations. Easy and right author Sokolovskaya M.

Tomatoes canned in tomato juice Medium-sized fruits are picked up - “cream” or round (3–4 or 4–5 cm in diameter), fresh, dense, without damage. Sorted tomatoes are peeled, washed in clean water and placed in jars. Ripe tomatoes are prepared

From the book Canning. Vegetables author Kashin Sergey Pavlovich

Peeled tomatoes (in their own juice) 3 kg of ripe small-fruited tomatoes and 2 kg of mature large tomatoes, 80 g of salt, 50 g of sugar. Dip small-fruited tomatoes for 1-2 minutes in boiling water, immediately cool in cold water, remove the peel and put in jars to hangers.More

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Peeled tomatoes in tomato juice Ingredients: 700 g tomatoes. For pouring: 320–340 g tomato juice, 1.5 g citric acid, 10 g sugar, 20 g salt. Peel the tomatoes: place them in a colander or gauze bag and lower first for 1-2 minutes in boiling water, and then for

From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Tomatoes canned in tomato juice For 10 cans with a capacity of 0.5 liters, you need: small-fruited tomatoes - 3.3 kg, red tomatoes for juice - 2.3 kg, salt - 120 g. Small-fruited tomatoes with a uniform red color of plum-shaped or rounded shape are selected with dense

From the author's book

Tomatoes canned in tomato juice with spices For 10 jars with a capacity of 0.5 l, you need: red medium-sized tomatoes - 3.3 kg, red tomatoes for tomato juice - 2.3 kg, salt - 100–120 g, parsley - 15 g, dill -50 g, horseradish leaves - 20 g, garlic - 10–20 cloves,

From the author's book

Tomatoes in tomato juice For tomato juice: for 1 liter of tomato juice - 30 g of salt and boil for 10 minutes. Prepared fruits are tightly packed in jars and poured with hot (70–80 ° C) tomato juice. Filled jars are sterilized: half-liter - 7-8 minutes, liter-8-10 minutes. Then

From the author's book

Peeled tomatoes in tomato juice Ingredients 700 g tomatoes. For pouring: 320–340 g tomato juice, 1 ? g citric acid, 10 g sugar, 20 g salt

From the author's book

Tomatoes canned in tomato juice For 10 half-liter jars you need: small-fruited tomatoes 3.3 kg, red tomatoes for juice 2.3 kg, salt 120 g.

From the author's book

Red natural peeled tomatoes Prepare them in the same way as indicated in the previous recipe, after removing the skin from them. To do this, put them in a colander or gauze bag and dip them in boiling water for 1-2 minutes, then quickly immerse them in cold water for 2-3 minutes -

From the author's book

Tomatoes, peeled in their own juice For canning, it is better to sort the tomatoes by size and shape - round, pear-shaped, plum-shaped. In addition, you need to select ripe tomatoes, dense and strong. Thoroughly wash 5 kg of tomatoes, put in a colander, put on

A simple and amazingly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With appetizing 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 is a ready-made wonderful snack and the basis for making pizza, sauce, gravy and soup. Until the season of autumn preparations is over, we try to prepare more of these jars.

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

All you need for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. a spoonful 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.

Cooking:

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

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

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

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

Peeled tomatoes cut into slices, put in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt, sugar to the tomato mass and put on fire. Bring to a boil, lower the heat and simmer for 20 minutes, stirring constantly and removing the foam. Add vinegar at the end of cooking.

For laying in jars, we take whole tomatoes of small sizes, plum-shaped or round. With dense pulp and elastic 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 protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in banks, tighter.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into the pan, 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 with a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We watch 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.

I hope this step by step recipe will help you prepare 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 super easy 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.

Cooking:

We're making 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 there and boil for 5 minutes.
Let's try! It's not too late to adjust 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.
We put the peeled tomatoes in prepared jars and pour hot juice over them.
We sterilize the filled jars, with a capacity of 0.5 l - 8 min, 1 l - 15 min. The time is counted from the moment the water boils.
We roll up, store in the cellar.

Whole canned tomatoes without skin are used in winter for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become trendy lately. These miniature beautiful fruits have a very bright and rich tomato flavor. They have a high sugar content, more nutrients and vitamins than their large counterparts. They bear fruit until the very frost, and are stored 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, 1.2-1.5 kg of cherry tomatoes are needed.

For 1 liter of juice, 30 grams of salt will be required.

Cooking:

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, sort according to the degree of maturity. Softer and more mature ones will go for juice, and strong ones will go to a bookmark in a jar.
We're making juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
Grind through a fine sieve, separate the seeds and skin. The result is pure pulp.
Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, constantly stir and remove the resulting foam. Boil until its complete disappearance of the foam.
Place hard cherry tomatoes in a colander, place in boiling water for 1-2 minutes, cool in cold water, easily separate the skin from the pulp.
Prepared fruits are tightly packed in jars.
Pour hot (70-80 degrees) juice, cover with boiled lids.
Filled cans, put 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 pantry. We use it for salads and as a side dish for pasta and meat. Juice is used as a drink or for cooking first courses instead of tomato.

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

Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they don’t want to “get into the jar” in any way. To save for the winter, cut into large slices.

We will need:

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

tomatoes - how many will fit in a jar
salt - 1 tbsp. l. topless
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, spicy, with a special taste of tomatoes in their own juice are obtained.

We need for a 3 liter jar:

tomatoes in a jar - how many 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 a slide
sugar - 2 tbsp. l.

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

Cooking:

Tomato juice is prepared from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. Pass hot through a fine sieve.
Peeled horseradish root, rub garlic cloves on a fine grater. I entrust this procedure to my husband, he calls it “pull out the eye”. From the grated mass, we need a tablespoon of both ingredients.
Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, boil longer without closing 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 mass under the neck, cover with a lid and sterilize.
Sterilization time at 100 degrees for cans with a capacity of 3 liters - 20 minutes.
Store them until winter in a cool, dark place.

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

For a 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 the most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

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

Advice: to make the workpiece last longer, many housewives add a regular aspirin tablet to each jar. The acid that it contains helps keep tomatoes longer, regardless of environmental conditions. However, with this method of preservation, it is advisable to add some spices to the composition of the winter harvest: 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

The energy value

caloric 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

Banks are sterilized. Wash tomatoes and arrange in bowls. The smaller the fruit, the better. A very tasty appetizer is obtained if you take cherry tomatoes.
Add a peppercorn to each bowl.
Pour boiling water over the tomatoes, cover with lids and let the vegetables warm up (about half an hour). Then we drain the water.
Boil the juice, adding salt, sugar and vinegar to it.
Fill the tomatoes with the resulting liquid and cork.

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

Advice: so that the skin of the tomatoes does not burst, just pierce each fruit in several places with a toothpick. Garlic will add flavor and piquancy to the appetizer, chopped slices of which must 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 altogether. 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 will be removed very easily and the integrity of the fruit and its pulp will not be disturbed.

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