Do you like tomatoes as I like them? It seems to me that in winter and summer I would eat them, seasoning with sour cream or oil, and washing down with tomato juice. So to say, a double dose of vitamins! And the iron contained in them is useful for the heart, and the nerves will be under control thanks to magnesium and B vitamins, and lycopene will protect against neoplasms.

And by the way, this is a very good idea! Why not pickle them in your own juice? Natural organic acids will not only preserve these healthy fruits in their original form, but they will also allow you to enjoy “that very summer taste” even in the most severe colds.

Pouring it yourself can be done from twisted tomatoes, or use a ready-made tomato paste. It all depends on the amount of these vegetables and the time you have.

Perhaps the most reliable method of procurement can be considered one in which the minimum amount of additives is used. Nothing extra! The fewer all kinds of spices, the taste will be closer to the fresh original.

We have already told the regular readers of such a blank. And today is another option from this cycle.

Usually I roll a large amount according to this recipe, so I will give the composition based on 15 kg of tomato. Of these, about 5 kg of beautiful whole fruits are best left to fill the cans, and the rest pass through a juicer.

We will need:

• Ripe tomatoes - 15 kg.
• Sugar - 3-4 tbsp. l
• Salt - 2 tbsp. l

Cooking:

1. Rinse and dry the tomatoes well. Then select absolutely whole, even small tomatoes that can easily crawl into the whole cans.

Place them in pre-sterilized glass containers, trying not to press hard or tamp so that they do not burst when pouring with hot marinade. Ideally, lay in small jars so that you can eat them in one or two steps.

2. To clear large fruits of green stalks. Cut off all the darkening and damage to the skin from them, and then cut into medium pieces suitable for the neck of the meat grinder.

Grind them through a fine lattice to get the most thick juice without large splashes of pulp.

3. Immediately send the liquid to heat over medium heat. As soon as it begins to boil, add sugar and salt.

If you wish, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients at your discretion - someone loves a bit more, and someone is a bit more salted.

4. Boil until a large foam disappears. It is not necessary to remove it - just mix constantly. This can take about 10 minutes.

5. Pour all filled jars with boiling thick marinade on the shoulders, so that all the tomatoes are completely covered with liquid. Cover lightly with sterile disposable tin lids.

You can plug and “winter” plastic covers, but then the shelf life will be no more than six months.

6. Send blanks to be sterilized in a large pan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if liter, then another 5 minutes.

7. Roll up the cans and send them to cool in a wrapped state.

After complete cooling, store in a dark, cool place.

Tomato slices in tomato juice for the winter without sterilization

What I like about this recipe is that it can be eaten both by adults and children. No acetic or citric acid, as well as a complete lack of spices.

You can even roll without salt and sugar at all! Its own acid will help keep tomatoes in a rich taste and prevent canned food from fermenting.

We will need:

• Large tomatoes - 5.5 kg.
• Medium tomatoes - 3 kg.
• Salt, sugar - to taste.

Cooking:

1. Rinse both tomatoes thoroughly and allow them to dry. Clean medium-sized fruits from the dark place where the stalk was attached and cut into quarters or halves.

2. Cut large fruits into slices and pass through a juicer to get a clean, fleshy, seedless and skinless juice. Immediately put it on medium heat stove.

Allow to boil and allow to sweat with periodic stirring for 10 minutes.

If you think it is necessary, you can add flavoring seasonings at the rate of 1 dessert spoon of salt and 1 teaspoon of sugar per 1 liter of juice.

3. In the meantime, marinade begins to boil in us, you can have time to prepare chopped slices. Put them in pre-sterilized jars and pour boiling water for 10 minutes. To prevent water from evaporating, cover each container with a sterile lid.

4. Since the tomatoes have warmed up enough during this time, then remove the lid from each jar and, through a special nozzle with holes, pour hot water into the sink.

5. Pour boiling juice into each container almost under the neck and roll up the lid.

A liter jar takes about half a liter of hot marinade.

6. Wrap upside down, and allow the day to insist in this position.

Put in storage, in winter enjoy the taste of tomatoes, as fresh.

The recipe for tomatoes in their own juice "for centuries"

This option according to the method of preparation is very similar to the previous recipe, but differs by the presence of additional ingredients that give a sweet, pungent taste. Add piquancy to horseradish with garlic, and sweet pepper brings Bulgarian pepper.

Since sterilization is not required in this option, the tomatoes will retain all their useful macro- and microelements, and will remain almost as fresh.

We will need:

• Small tomatoes - 1 kg.
• Sweet pepper - 120 gr.
• Tomato juice - 1 l.
• Garlic, horseradish - 50 gr.
• Sugar - 2 tbsp. l
• Salt - 1.5 tbsp. l

Cooking:

1. Rinse the small fruits and allow them to dry. Then, so that they are better saturated with the marinade and do not burst, prick with a toothpick or fork at the base.

2. Put prepared fruits in sterile jars and pour boiling water over them for 10 minutes.

3. At this time, remove the Bulgarian sweet pepper from the stalk and seed box. Peel horseradish and garlic. Grind peeled ingredients with a meat grinder.

4. Tomato juice is best prepared independently, as prepared in the previous recipe. But you can use the one that is sold in tetra packets for baby food.

Pour it into a saucepan and set to heat over low heat. You can immediately add the crushed components and pour sugar with salt. Boil for 5-7 minutes.

5. Drain hot water from the can and immediately pour boiling marinade. Cork with winter plastic or any convenient iron covers.

6. Cool in a wrapped condition, and then take it to storage in the pantry or cellar.

In winter, open, and always eat with pleasure!

Tasty tomatoes in tomato paste juice

There are situations when either there are not enough tomatoes at hand in sufficient quantities, or there is absolutely no time to spare. Then tomato paste will come to the rescue. Usually it is thick enough and for convenience it is bred with boiled warm water. It turns out a full-fledged tomato juice.

If you want to get tomatoes almost fresh in the winter, then you can not pre-fill them with boiling water. A boiling marinade is enough.

We will need:

• Tomatoes of medium size - 2.5 kg.
• Tomato paste - 250 gr.
• Boiled water - 0.8 l.
• Sugar - 1/3 cup.
• Salt - 30 gr.

Cooking:

1. That our preparation did not "jerk", it is obligatory to sterilize a container together with covers beforehand.

2. Rinse the tomatoes, dry and chop lightly in the place of attachment of the stem.

3. Put them tightly in jars, trying not to crush, but without leaving too much empty space.

4. Pour warm boiled water into the pan, add tomato paste and shake the resulting mixture well to get a homogeneous consistency.

Pour in the remaining ingredients and boil for 5 minutes with occasional stirring.

5. Pour with the resulting saturated boiling marinade all the prepared jars with contents and quickly roll up.

Wrap up. And in a day you can already pull the workpiece out of the “warm coat” and take it to the storage place.

Pickled tomatoes in their own juice without vinegar

Usually, vinegar is used in canning, which essentially kills all microorganisms and gives the finished dish a slight acidity. However, tomatoes are so versatile that the oxalic acid contained in them can preserve the harvest no worse than vinegar essence.

Another small secret of successful pickling is about the same ripeness and size of all fruits. This will allow the finished dish to be evenly saturated with aromas and tomatoes will be of the same degree of elasticity.

We will need:

• Tomatoes of medium or small size - 1.8 kg.
• Tomatoes for juice - 1.5 kg.
• Garlic clove - 5 pcs.
• Black pepper - 5 peas.
• Bell pepper - 2 pcs.
• Dill and parsley - 1 bunch each.
• Sugar - 2 tbsp. l
• Salt - 1 tbsp. l

Cooking:

1. Rinse the canned tomatoes in running water, allow excess moisture to drain from them and prick them from the peduncle.

2. Rinse all greens and remaining vegetables and prepare for canning. Remove the seed capsules from the pepper and cut it in the form of strips of two-centimeter width.

Dill with parsley leave only with soft stems. Peel the garlic cloves and cut in half.

3. Tomatoes for juice cut into pieces and grind with a meat grinder, or pass them through a juicer. Add salt with sugar, along with peas of black pepper.

Send to the stove to boil. Simmer for at least 10 minutes, stirring occasionally so that there is no strong foam.

4. At this time, in a sterile container, alternatingly place small tomatoes with pepper, herbs and garlic halves.

Pour them with boiling water and cover them with lids and wrap with clean, ironed towels to create a “bath” effect for 15 minutes.

5. Remove the towels, drain the hot liquid and immediately pour the hot juice. Send sterilized for 15 minutes.

6. Cork and wrap for a day until completely cooled. Store in any cool dark place.

After cooking, eat and enjoy the taste at any time!

Video on how to cook tomatoes in their own juice without peel and marinade

This recipe is good because it can be used to prepare tomato blanks for cooking. Here, the content is obtained not in the form of whole fruits, or slices, but in the form of pieces of arbitrary shape.

Also, we specifically do not prepare juice for pouring here. And this means that significant time savings are obtained.

And the main plus is that tomatoes do not have a peel. It is cleaned during preparation. It turns out very conveniently, I prepared more such jars, in the winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next cooking.

The taste of such tomatoes is obtained, as if they just cut the fruits and put them in jars. Very tasty, and you can just eat with spoons!

By the way, the peel can be removed in other options offered today. It takes longer, but the workpiece itself becomes even tastier.

Why are such tomatoes good in their own juice? Not only that, in all the proposed options, the natural aroma and taste of fresh whole fruits are preserved, so you can eat absolutely all the contents.

Juice is suitable just for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravy and dressings, for example, for borscht or stewed potatoes.

And there’s nothing to say about the possibility of using tomato juice from a winter harvest for pickling meat before baking! It is enough to add some favorite spices and the fragrant chicken will be a magnificent decoration of any festive or ordinary family dinner.

Bon appetit and tomato enjoyment all year round!

Tomatoes in their own juice are one of the best options for preserving tomatoes, which thus turn out to be very tasty, natural, retain their useful properties and are suitable for preparing various dishes with tomatoes. Close the tomatoes in their own juice for the winter.

Tomatoes in their own juice, Elena Timchenko’s winter harvest recipe

These tomatoes in our own juice are very tasty, here you can eat canned tomato and drink tomato juice. Tomatoes turn out two in one.

Tomatoes in their own juice a simple recipe

A very simple and practical recipe in which there will be applications for large, soft and slightly crushed tomatoes. What will be needed for cooking:

• Large, ripe tomatoes for juice
• Small tomatoes
• Salt and sugar
• Allspice peas
• Bay leaf
• Cloves and cinnamon (not necessary, this is an amateur)

Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
  Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on a small fire. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam ceases to form (12-15 minutes).

Simultaneously boil water in another pan. Put tomatoes in prepared jars, pour boiling water over them and cover with lids. Put a thick towel on top. Let the tomatoes stand while the tomato juice is cooked. Then drain the water, pour the tomatoes with boiling juice and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.

Two kilograms of tomato and a liter of tomato juice go to a 3-liter jar.

Tomatoes in slices in own juice: prepare juice and close

Lazy way to make tomatoes in your own juice

To prepare tomatoes for this recipe, we need:

• Tomatoes - 1 kg;
• One medium-sized beet;
• One radish daikon;
• Garlic and herbs.

We wash the tomatoes and make a few punctures with a toothpick. Now do the filling for the tomatoes: daikon, beets and a couple of tomatoes are crushed to a puree in a blender together with salt, sugar, garlic (2 tablespoons or to taste).

Also add pepper and vinegar (two teaspoons). We bring the pouring to a boil, boil for ten minutes and pour tomatoes on it.

Tomatoes will be ready in three days. Watch the cooking process in the video:

A recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru

Ingredients (for 3 cans with a capacity of 1 liter):

• 3 kg of small tomatoes
• 2kg large tomatoes,
• 60 g of salt
• 50g sugar
• for flavoring - peas of allspice or cinnamon.

Rinse small tomatoes, chop with a wooden toothpick in several places, tightly put in sterilized glass jars with a capacity of 1 liter. Arbitrarily chop large tomatoes, put in an enameled pan, cover and heat, not bringing to a boil, then rub the hot tomato mass through a sieve - you get tomato juice. Add sugar and salt to the juice (calculation: for each 1.5 liter of juice, 1 tbsp of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour juice into a saucepan, bring to a boil, remove the foam, pour boiling juice into jars of small tomatoes. Put jars of tomatoes in water, cover and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.

Tomato juice made from large tomatoes can not be rubbed through a sieve, if its uniformity is not too important, in this case, just peel the tomatoes, scalding them, then cut and darken, then puree, after which you can add press garlic and allspice.

Tomatoes in their own juice for the winter: the intricacies of cooking

1. If the tomatoes prepared for the winter in their own juice, in the future you want to use for cooking various dishes, then before laying in jars with them you can remove the skinpour boiling water for a few seconds.
2. To bookmark the jar you need to use medium-sized tomatoes of the same degree of maturity  (either all brown, or all red). These tomatoes should not be soft.
3. But those that are used for cooking fillings, should be fleshy, juicy, very ripe, soft.
4. If you want delicious canned tomatoes, make sure they and fresh were delicious, but too acidic and after harvesting will be acidic.
5. Any spices, except salt, can not be added, but   salt acts as a preservative, therefore, you can’t do without it in the process of preparing canned tomatoes in your own juice. Cinnamon, sugar, pepper - this is not necessary.  You should not put too much salt - add exactly as much as indicated in the recipe.

we take tomatoes only fleshy and sweet (I always do with a robin). strong tomatoes cut into 2 or 4 parts (depending on the size of the tomato). stacked in jars

soft and overripe tomatoes cut large and squeeze them a little bit in your hands to get rid of part of the seeds

pass the tomatoes through a meat grinder and mix with purified juice. Put the resulting tomato juice to boil for about 1 hour on low heat, stirring occasionally

tomatoes in a jar 1 time pour boiling water. let stand for 5 minutes. drain the water. in a jar put peppercorns, cloves (optional), garlic. pour 5 tbsp separately into the bucket l sugar and 1 tablespoon salt (I took on the basis of a 2-liter jar. for 3-liter need 7 tablespoons of sugar and 1.5 tablespoons of salt)

for two 2-liter cans it took me 1.5 liters of tomato. that which remains can be rolled up.

don't be frightened by a lot of sugar. I somehow tried to put less, it turned out not at all tasty.

Sliced \u200b\u200bTomatoes in Own Juice: Tomatoes

  Sliced \u200b\u200btomatoes in our own juice we take only fleshy and sweet tomatoes (I always do with robins). strong tomatoes cut into 2 or 4 parts (depending on the size of the tomato).

Sliced \u200b\u200btomatoes in their own juice

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.

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.

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.

Sliced \u200b\u200btomatoes in their own juice recipe with photo

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.

Sliced \u200b\u200btomatoes for the winter in their own juice

Cooking time: Not indicated

Tomatoes (tomatoes) - are a berry biologically, although we are used to referring them to vegetables. Modern cooking without tomatoes would be incomplete, because a large number of delicious dishes contain them in their composition. Most cooks prefer to use canned tomatoes, whose beneficial substances are absorbed much better. Half a glass of canned tomatoes will deliver 3 times more lycopene to the body than a fresh one. Prepare chopped tomatoes in your own juice for the winter, a recipe with a photo will help you with this.

1. In order for the tomato salad for the winter to turn out beautiful and tasty, and the pieces of the tomatoes themselves remain whole, we will use ripe (but not overripe), strong vegetables. In this case, tomatoes of full maturity are not suitable. For such preservation, only whole fruits with intact skin are selected. We sort the tomatoes, rinse under running water, dip them with kitchen paper towels. Cut the stalk. Cut the tomato into 4 parts. If the fruit is large, then 6 slices.

2. Prepare cans and lids for them in advance. To do this, we sterilize them at your discretion. It is possible both in the microwave oven and in the oven, you can hold it over steam (boil the lids in water). In each jar, carefully stack the chopped tomatoes. Shake lightly (do not crush with your hand or a spoon) so that the tomatoes “settle down” more compactly, as with further sterilization the vegetables soften and settle, leaving the jar half empty.

3. On top of the laid tomatoes, add sugar. Extra spices are almost never used in this recipe. A sweet and sour tomato salad so turns out to be fragrant, reminiscent of the “taste of summer."

4. We take a large capacious pan. Cover the bottom with a towel. Carefully install containers filled with tomatoes. We fill the pan with hot water only to the "shoulders" of the cans so that when boiling, the water does not get into the tomato salad. Cover them with boiled lids. We set to sterilize for 15 minutes (time to count from boiling water). At the end of time, we remove the cans and hermetically seal the lids (if you use the euro cover, then just screw it on).

We turn our blanks down with the neck and wrap them with a dense fabric (blanket). We clean to cool in a cool place, wait your turn!

5. Tomato salad prepared for the winter in such a simple way and according to such a simple recipe will be a great addition to all kinds of homemade dishes. By creating homemade preserves in the summer, you will provide yourself with a delicious addition to the fresh winter cuisine. Eat and be healthy!

Sliced \u200b\u200btomatoes in their own juice for the winter: recipe with photo - Lick your fingers

  Sliced \u200b\u200btomatoes in their own juice for the winter, prepared according to the recipe with a photo are fragrant and very tasty. Preparing is very simple.

Tomatoes in their own juice: 5 canning recipes

One of the favorite snacks are canned tomatoes. This is due to the fact that tomatoes in their own juice can absorb almost any taste shade, depending on the additional ingredients added to the workpiece. This is what determines a wide variety of recipes that make it possible to prepare a delicate or crunchy snack for the winter, ideally suited to the main dishes.

One of the favorite snacks is canned tomatoes.

Tomatoes in their own juice: a recipe for centuries

This recipe for making snacks is considered the simplest, and therefore the most famous.. In many families, the recipe for such canning has been passed on from generation to generation for more than one century.

• 3 pounds of meaty tomatoes;
• 2 kilos of overripe tomatoes;
• 90 grams of salt;
• 50 grams of granulated sugar.

Canned tomatoes are prepared using the following technology:

1. Vegetables are washed, pierced in the places where the peduncle is attached using a toothpick.
2. Overripe tomatoes are placed in prepared washed cans so that the vegetables do not reach the neck a little.
3. Fleshy tomatoes are cut into large slices, placed in an enamel container and sent to the fire.
4. After the vegetables boil, they should be removed from the heat and grind with a blender.
5. The resulting paste is mixed with granulated sugar, salt and fills the cans filled with tomatoes so that it does not reach 2 centimeters to the edge of the neck.
6. The snack is covered and sent for sterilization.
7. Then the container is corked, turned upside down, insulated and cooled to room temperature.

Tomatoes cooked according to this recipe are juicy and tender. You can eat the snack 2 weeks after it is sealed.

How to cook chopped tomatoes in your own juice?

To prevent tomato juice from dripping when biting, many housewives recommend preserving them in slices.

To cook chopped tomatoes, you will need:

• 1 kilo of fleshy tomatoes;
• 1 kilo of overripe tomatoes;
• 10 peas of a mixture of allspice and black pepper;
• 2 cloves;
• 4 garlic cloves;
• 5 tablespoons of sugar;
• 1 tablespoon of salt.

To prevent tomato juice from dripping when biting, many housewives recommend preserving them in slices.

1. Tomatoes wash well under running water, and then overripe vegetables are cut into 4 parts. The resulting slices are transferred to clean glass jars.
2. The remaining tomatoes are held through a meat grinder. The resulting mass is put on fire and brought to a boil. Cook this mixture for 1 hour with regular stirring.
3. Vegetables put in a jar are poured with boiling water and left for 5 minutes, then the infusion merges.
4. Pepper, cloves, garlic are put in the jar.
5. Sugar and salt are poured into a separate pan, 4 cooks of tomato paste are added, everything is mixed, boiled and poured into billets.
6. If tomato paste was not enough, the jars should be filled with unsalted and tomato paste.
7. At the very end, 1 tablet of crushed aspirin is placed in the blank.
8. The container is immediately sealed, wrapped in a blanket and cools down.

Tomatoes cooked according to this recipe are elastic, but at the same time tender. You can make the workpiece more fragrant by adding several branches of your favorite greens to it.

How to make canned tomatoes in their own juice with additional ingredients?

In order to get a delicious tomato snack, you can add additional ingredients to it.

Most often, to improve tomato taste is added:

In some cases, after adding the listed ingredients to the roll, a real salad is obtained, which does not require additional preparation before serving.

Lazy tomatoes with beets and daikon

In order to give the appetizer a rich bright shade, many housewives add beets to it.

There is an easy and quick recipe for making tomato and beetroot snacks in their own juice, which suggests the presence of the following ingredients:

• 1 kilo of tomatoes;
• 1 beetroot;
• 1 radish daikon;
• 3 garlic cloves;
• 2 tablespoons of sugar;
• 2 tablespoons of salt;
• 2 dessert spoons 9% vinegar;
• 4 pepper peas;
• 4 branches of greenery.

In order to get a delicious tomato snack, you can add additional ingredients to it

How to cook pickled tomatoes:

1. Tomatoes are washed, pierced with a toothpick in several places.
2. Daikon and beets are washed, cleaned from the top layer and crushed in a blender to a puree state. The resulting puree is mixed with salt, sugar, garlic, vinegar passed through a press.
3. The mashed potatoes are brought to a boil and cooked for 10 minutes.
4. Tomatoes fit neatly, but tightly into sterilized jars, peas are poured into the same place.
5. A jar of vegetables is filled with boiling fill, rolled up with a key for preservation, put upside down and insulated.

It will be possible to eat cooked tomatoes in 3 days.

Green tomatoes with garlic in their own juice

This recipe will allow you to deliciously salt green tomatoes according to the Georgian method.

To do this, you need:

• 2 pounds of green tomatoes;
• 5 pepperoni peppers;
• 1 large garlic head;
• 1 large bunch of parsley;
• 1 large bunch of dill;
• 1 large bunch of cilantro;
• 3 stalks of celery;
• some salt.

This recipe will allow you to deliciously salt green tomatoes according to the Georgian method

How to make blanks:

1. Garlic is peeled, rubbed on a fine grater.
2. Peppers, green tomatoes and greens are washed.
3. A “pocket” is cut out in the tomatoes, which must be slightly opened and grated on the tomato pulp with salt.
4. Processed vegetables are put in a bowl and left for a couple of hours so that they release juice.
5. At this time, with the help of a knife, all greens and pepperoni are crushed.
6. Greens, peppers and garlic are mixed in a small bowl.
7. Next, each tomato is stuffed with the resulting garlic mass and herbs. An average of 1 vegetable leaves 1 dessert spoon of the mixture.
8. Stuffed tomatoes are placed in jars under a little oppression, covered with a lid and put in a cool place.
9. Such tomatoes are prepared within 10-14 days: during this time it is necessary to change the upper layers with the lower several times. This procedure will allow salting all the vegetables.

A distinctive feature of this recipe is that it does not require the preparation of a brine. If the hostess decides to keep the harvest until winter, the prepared vegetables stuffed with garlic should be sent for sterilization and rolled up.

Tomato Salad with Onions

This recipe will allow you to cook for the winter a great piquant salad, which will be the decoration of any feast.

• 1 liter of tomato juice;
• 100 milliliters of olive oil;
• 2 onions;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 2 kilos of small tomatoes;
• 2 bay leaves;
• a pinch of cinnamon;
• 4 cloves;
• 6 peas of allspice.

This recipe will allow you to cook for the winter a great piquant salad, which will be the decoration of any feast

1. Tomatoes are washed, placed in clean jars, alternating with layers of onions.
2. Bulbs peeled from husks are cut into half rings.
3. Salt, sugar, cinnamon are dissolved in the juice, pepper, cloves and bay leaf are added to it. Everything is mixed and brought to a boil. Then olive oil is poured into the mass, it is still kneaded and cooked for 15 minutes.
4. Vegetables are poured with boiling water, covered with a lid and infused for 15 minutes.
5. Then the infusion merges, and boiling juice is poured in its place.
6. The appetizer rolls up, puts on the lid and wraps itself in a blanket.

You can eat the prepared workpiece after 2 weeks.

Canned tomatoes can be prepared in various ways: salting or pickling, with or without sterilization, in the form of salad or whole tomatoes. It is worth considering that all preserves prepared according to the described recipes will differ from each other in their taste, so before you start work, you must carefully study and evaluate the list of ingredients.

Tomatoes in their own juice: tomatoes for the winter, a recipe for centuries, how to make canned, green with garlic, cook chopped

  Tomatoes in their own juice: recipes for the winter. How to cook chopped tomatoes. Harvesting greens with garlic. Tomatoes with beets and daikon.

Tomatoes in their own juice for the winter - recipe “You'll lick your fingers”

It's summer now! Hot season rich in fruits and vegetables. You need to have time to get enough of them until they are as rich in vitamins and minerals as possible. And you need to stock up for the winter, so that even then, we would not lack them. In addition, vegetables can not only be served on the table, as a delicious snack, but also prepare delicious dishes from them.

For example, many dishes are prepared with tomatoes. And than buying them in a store with all kinds of preservatives, it’s better to cook your own, homemade ones. Of course, this venture requires considerable time. But what can you do to cook healthy and healthy food for your loved ones?

In addition, if you take into account that it’s all expensive in the store, you can probably work hard in the summer. So, for example, a jar of tomatoes in its own juice costs about 80 rubles. And in a jar only 5-6 pieces. That is, just enough of them to make only udin dinner. But the winter is long, you have to cook a lot of lunches and dinners. And if there are supplies, then cooking with them is somehow more fun.

How to preserve delicious crispy cucumbers, I have already told in one of the notes. And today, let's prepare tomatoes for the winter in our own juice. They are very tasty. However, the juice in which they are prepared is no less tasty.

To taste, they resemble fresh tomatoes, but only sweet-salty. They are also good as snacks, but they simply have no substitute for preparing second courses. So, for example, a real Hungarian goulash in the winter can be cooked with these pieces. And not only him, but also many other dishes.

Therefore, in the season of harvesting, I try to prepare such jars as much as possible. And today I am sharing with you a recipe for cooking. Moreover, this recipe can be safely called “You will lick your fingers”, the fruits themselves and the juice are so tasty. And when you eat another tomato, each time you lick your fingers too. So do not forget about it when you try!

Tomatoes in their own juice without sterilization - a simple recipe

Calculation of products is given in two liter cans. Calculation of salt and sugar is given per liter of juice.

• Tomatoes - 1.3 kg
• Tomatoes for juice - 1.7 kg
• Garlic - 4 cloves
• Peppercorns - 6 peas
• Salt - 2 tbsp. a spoon
• Sugar - 3 tbsp. spoons

1. Wash liter cans with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan, bring it to a boil. Then put a colander into it, and into it a jar with its neck down. Leave on for 10 minutes, during which time the can is completely steamed and will become sterile.

2. Pour the covers with boiling water, also for 10 minutes.

3. Once the cans are sterilized, immediately cover them with lids.

4. Select small fruits for laying in jars. I use plum-like varieties, or they are also called "ladies' fingers." They are firm, elastic, fleshy. And just do not fall apart, nor during processing. nor during storage.

And we need large juicy tomatoes for making juice. I also have "ladies' fingers", but you can use large ripe and meaty varieties.

The most important thing is that both of them are tasty. From delicious raw materials, you get a delicious end product. This is an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put in a pan, and warm them with the lid closed, but do not bring to a boil. But in this case, it is better to remove the skin from the tomatoes first.
• And you can use a juicer. Those residues that remain after the first extraction can be passed through the juicer one or two more times. In this case, the juice will also be without peels and seeds.

6. In both cases, after one of the procedures, put the fruits in a sieve and grind them. We put down the pan, in which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But it’s better not to be too lazy and wipe.

7. Instances that we will put in jars are better to peel. It is very easy to do. Pour them all with boiling water for 5 minutes, then drain the water, and sprinkle them with cold water. Then picking up a peel with a knife, easily remove it.

8. Again, you can leave them with the skin. But in this case, use a toothpick to make several punctures in the area of \u200b\u200bthe stalk. Then the peel will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy, and took off the rough skin. In winter, such a product can be used immediately for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid so that the water does not evaporate, and boil for 20 minutes. If foam appears, remove it.

11. In parallel with this, boil the water in the kettle.

12. We put whole tomatoes in a jar, placing them more tightly.

13. Pour them with boiling water from the kettle. And cover with a metal lid. Leave for 10-15 minutes.

14. Then we remove the metal cover and put on a plastic cover with holes. We pour the water into the pan, and again set to boil.

15. Let it boil for 2-3 minutes, and pour in the fruits for another 10-15 minutes. Do not forget to cover with a metal lid. Drain the water again.

16. Immediately pour them with boiled tomato juice under the very neck. If you did not let the juice boil, then it will be enough for you for two banks. I only have a couple of spoons left. But in order not to be mistaken, you can make the juice a little more. He will not be lost. Immediately there are those who want to try it.

17. Cover with a metal lid. It is good if excess juice spills slightly out of the can. This means that there is no air left in the bank.

18. Let stand for 5 minutes, twist the jar from side to side so that there are no air bubbles. Screw on the cover with a seaming machine.

• They also close them with screw caps, but I trust more of the preservation that is rolled up with a seaming machine.

19. Turn the jar over and place it on the lid, on the towel. Cover with a thick blanket or large towel and leave it in this position for 24 hours. During this period, the sterilization process continues. Then remove the blanket and check if the banks are leaking. If you have not disturbed the process and tightened them tightly, then everything should be fine.

20. Then the banks can be turned over and rearranged in an accessible place for observation. Watch for three weeks. If during this time the lid did not swell and the juice did not cloud, then the whole process was successful. If the lid is swollen, then such a blank should never be eaten!

But for the sake of fidelity, you can add half a teaspoon of 70% vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the vein.

But there is another way in which sterilization cannot be dispensed with.

How to cook tomatoes in their own juice with sterilizing cans

• We do the same thing as in the previous recipe. But tomatoes do not need to be boiled over before boiling.
• One of the above methods needs to be prepared to prepare tomato juice, boil it for 10-15 minutes over low heat.
• Then pour them the prepared fruits. And put the jars with the contents in water for sterilization for 20-25 minutes.
• Pull out one can and immediately close it with a lid using a seaming machine. Then get the second one and close it too.

How to sterilize jars with vegetables

• We take a large pan, put a thick layer of gauze or fabric on its bottom.
• Put the jars in the pan
• Pour water into the pan at room temperature, or slightly warm. Water needs so much that it reaches the narrowing of the banks, or as they say "to the shoulders."
• Bring the water to a boil
• Reduce the heat until the water boils slightly, but does not boil
• We sterilize as much time as indicated in the recipe.

In each recipe, the sterilization time may be different. It depends on which product we want to prepare. There are so-called “capricious” products, they should be sterilized longer than less “capricious” ones.

For fidelity, before pouring tomato juice into cans, you can add a crushed aspirin tablet. 1 liter jar per liter jar. This is an additional acid, and it will keep the banks intact for a long time. In the previous recipe on how to preserve cucumbers, I described this procedure in detail.

In conclusion, I want to say that tomatoes in their own juice are the most delicious of all, which also undergo conservation. And they can be considered with certainty the recipe "You will lick your fingers." It turns out they seem fresh to the taste. And salt and sugar only enhance this their dignity. When you open the jar and start pulling them out one by one, it is almost impossible to stop until the last one is eaten.

Tomatoes in their own juice for the winter

  Tomatoes for the winter in their own juice - the easiest recipe without sterilization, and without vinegar. How to cook tomatoes with sterilization. Is vinegar needed at all?

Tomatoes in their own juice are a delicious preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by fragrant, refreshing juice. The appetizer is good as a complement to main courses, and is also used for making pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the selected recipe from year to year.

To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage, are selected. When preserving as a whole, it is better to take medium or small tomatoes, for preservation with slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for preservation.

The best tomato recipes in your own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter blank have their own flavor and everyone likes without exception. Tomatoes in their own juice are a great addition to meat and fish dishes, and you can just drink aromatic, tasty juice or use it to prepare various sauces, dressings.

Ingredients:

• 2.5 kilograms of tomatoes;
• 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 2 grams of red ground pepper;
• 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple vinegar;
• 1 tablespoon of vegetable oil;
• 4 dill umbrellas;
• 4 cloves of garlic.

Cooking:

Tomatoes are pierced with a needle or a toothpick, and tightly placed in sterilized jars (they are sterilized in the oven for 10 minutes), between them is placed sliced \u200b\u200bgarlic and dill umbrellas.

For the preparation of tomato juice, sweet, fleshy fruits are taken. To obtain juice from tomatoes peel is removed. To do this, put tomatoes in portions for 2 minutes in a pan with hot water. Then they are removed and sent to cold water. The peel is then easily removed from the surface of the fruit.

Tomatoes are cut into shares and passed through a juicer, meat grinder or chopped with a blender. When using a meat grinder or a blender, the juice can, if desired, be filtered through gauze, a sieve.

The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, vegetable oil are added. After boiling, it boils for 10 minutes, before turning off, citric acid or vinegar is added. When cooking, the emerging foam is removed using a slotted spoon.

The finished drink is poured into cans with tomatoes. Cans are covered with sterile lids and placed in a pan for sterilization. At the bottom of the tank is lined with fabric or gauze. Hot water flows over the shoulders from the banks into the pan.

Sterilization lasts 15 minutes. Then the cans are pulled out of the pan with forceps, clogged with lids, set upside down and wrapped in a blanket until cool. The cooled banks go to the pantry.

Ingredients:

• 5 kilograms of tomatoes;
• Tomatoes for juice or 3.5 liters of finished tomato juice;
• Salt to taste.

Cooking:

Cans are washed, steamed in the oven or microwave. Lids are boiled over with boiling water.

Juice tomatoes are passed through a meat grinder. The juice is heated in a saucepan, salt is added. After boiling, it is detected for 3-5 minutes, after which the fire is turned off.

Tomatoes are put in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. Water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Cans are placed under the covers upside down until completely cooled. Then they can be sent for storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

• 2 kilograms of soft, large tomatoes per juice;
• 2 kilograms of dense fruits;
• 5 tablespoons of salt;
• 6 tablespoons of sugar;
• 8 peas of allspice;
• 3 tablespoons of 6% wine or apple vinegar.

Cooking:

Metal lids for canning are placed in boiling water for 5 minutes.

The sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under a stream of cold water. The fruits get rid of the peel and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pan is set on fire. After boiling, the juice is simmered for 10-15 minutes. When cooking, the emerging foam is removed.

While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. Banks are covered and left to stand for 10 minutes. The water drains and the procedure is repeated again.

Then, in each liter jar, a tablespoon of vinegar is poured, and hot tomato juice. The container is twisted with a lid and cools upside down under a blanket. The cooled banks go to the cellar, pantry.

Winter tomatoes in their own juice without sterilization and without vinegar: video

Ingredients:

• 5 kilograms of tomatoes;
• 2 tablespoons of salt;
• 2 tablespoons of sugar.

Cooking:

3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.

2 kilograms of medium-sized, dense washed tomatoes are cut, folded into a pan and poured with boiling water. The container is covered with a lid and left for 20 minutes.

Peel is removed from tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.

Tomatoes in their own juice. Easy way: video

Ingredients:

• 4 kilograms of tomatoes;
• 1 tablespoon of apple cider vinegar per liter of juice;
• 1 tablespoon of salt per liter of juice;
• 4 tablespoons of sugar per liter of juice;
• a pinch of cinnamon;
• 6 buds of cloves.

Cooking:

Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold. The peel is removed from the fruit. Peeled tomatoes are cut into slices and placed in a pan and chopped with a blender. Salt and sugar are added to the tomato mass. The pan is set on fire. The juice is brought to a boil. When boiling, the fire decreases, and the juice boils for 20 minutes.

Washed tomatoes are punctured in the area of \u200b\u200bthe peduncle with a toothpick to a depth of 1 centimeter. Tomatoes are tightly packed in sterilized jars. Tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into a pan, brought to a boil, boiled for 3 minutes and once again poured into jars for 2-3 minutes. Small tomatoes do not need refilling.

Water is drained and tomatoes are immediately poured with boiling juice right under the neck. There should not be air in the bank!

The container is clogged with lids, turned upside down, wrapped in a blanket and left for a day until completely cooled.

Ingredients:

• 5 kilograms of tomatoes;
• 3 onions;
• head of garlic;
• 3 bell peppers;
• 3 tablespoons of salt;
• 5 tablespoons with a hill of sugar;
• 1.5 tablespoons of citric acid;
• 4 bay leaves;
• 4 leaves of currant;
• 4 branches of dill or parsley;
• 24 peas mix of peppers;
• 8 buds of cloves.

Cooking:

In sterilized jars are placed sprigs of parsley or dill, leaves of currant and parsley. In each jar, chopped pepper, sliced \u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For severity, you can take an extra chili pepper, peeled from seeds.

3.5 kilograms of tomatoes are cut from below and dipped in boiling water. After 10 minutes, they are removed and peeled off. Peeled tomatoes are cut in half or 4 parts and sent to jars.

1.5 kilograms of soft tomatoes are chopped randomly and combined with chopped onion. Tomatoes with onions are mashed using a blender.

The pan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. To taste, a pinch of cinnamon can be added to the juice. The drink boils for 5 minutes. The emerging foam is removed by a slotted spoon.

Tomatoes are poured with boiling juice and covered with lids. Cans are put in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.

Finished billets are corked with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.

Ingredients:

• 4.5 kilograms of cherry tomatoes;
• 4 kilograms of soft tomatoes per juice or 3.5 liters of finished juice;
• 90 grams of salt.

Cooking:

Cherry sorted by maturity. Soft and mature are poisoned by juice, while strong ones are sent to jars.

Soft tomatoes are passed through a meat grinder and rubbed through a fine sieve. Juice is poured into a saucepan, salt is added and put on fire. Juice is constantly stirring. Appearing foam is removed with a slotted spoon. The juice boils until the foam completely disappears.

Solid tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then cooled in cold water. Peel is removed from them. Prepared tomatoes fit tightly in jars. They are poured with hot (80 degrees) juice, covered with boiled lids.

Cans are put in a pot with warm water. After boiling, water is detected for 10 minutes. Then the cans are taken out of the boiling water, rolled up, turned upside down. After cooling, the workpieces are sent for storage.

Tomatoes are one of the most favorite preparations for all those who make conservation for the winter. Each hostess has several proven recipes that are used from year to year. Having prepared the tomatoes in their own juice only once, any of the above recipes will be on a par with the others that were previously used, or completely replace them.