Chopped tomatoes in their own juice. Tomatoes in their own juice

Chopped tomatoes in their own juice. Tomatoes in their own juice - recipes for the winter

28.09.2019 Meat Dishes

It seems this year we canned everything, but no, we almost forgot the tomatoes in our own juice. How can it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, and prepare various sauces, and use as a tomato for frying first courses.

I "searched" the Internet, and came to the conclusion that tomatoes in their own juice, their base, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, and whether they are sterilized or not.

Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for cooking tomatoes in tomato juice for the winter.

Tomatoes in their own juice with spices two options

1st option not sterilized

Based on a 3 liter can, we need:

2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
3 kg small tomatoes, Cream variety, any
3 tbsp Sahara
2 tbsp salt
2-3 cloves of garlic
2-3 pieces of allspice or black peppercorns

Preparation:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. The juice is obtained without seeds, for those who like seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the foam that appears. After boiling the juice, add salt, garlic, sugar and allspice, stir carefully.

2. While the juice is boiling, prepare the jars and lids by sterilizing them.

3. At the bottom of the jar, put a bay leaf and put the tomatoes. We prick the tomatoes with a toothpick around the stalk, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from tomatoes, pour boiling water over them, and then into cold water and remove the skin.

4. You do not need to shake the jar, the small space between the tomatoes will allow them to warm up better.

Roll them up immediately and turn them upside down. We cover it warm.

2nd option sterilized

We need:

2 kg ripe tomatoes for juice
3 kg small tomatoes, can be peeled or chopped
3 tbsp salt
2 tbsp sugar, you can without it

Preparation:

1. Let the tomatoes be juiced. We set to boil for 20 minutes, add salt.

2. Put tomatoes in jars and fill with juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn over the cans.

Tomatoes in their own juice wedges

We need:

for a 3 l can

3 kg of small tomatoes
1 tsp vinegar 9% in each jar

for 1 liter of juice

1.5 tsp salt
50 g sugar

Preparation:

1.Wash the tomatoes and cut them into slices and fill the jars. We do not shake the jars, but fill them under the neck.

Optionally, you can remove the peel from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such "bathing", the skin is well removed.

You can boil tomatoes with juice, but they will boil. This is good if you need tomatoes for sauces or tomatoes.

2. Squeeze juice from other tomatoes and put it to boil, add salt and sugar. If desired, you can add bay leaf and peppercorns. We boil for 20 minutes, remove the foam.

3. Fill the jars with ready-made juice and sterilize for 35 minutes with a capacity of 3 liters. We roll it up tightly.

Cook for health! Bon Appetit!

Few people will be able to refuse tasty and mouth-watering tomatoes in the evenings of the winter cold. After all, summer is so fleeting, and various blanks become guides 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 flavors. The proposed recipe turns out to be unusually tasty and attractive not only as an independent dish, but it is perfect as an additional dish that can be added to soups, gravies, grills, sauces. Chopped tomatoes in their own juice for the winter are a great snack for the winter. You can cook such a blank with or without skin, then they turn out to be very delicate in taste.
This recipe is a good option if you have both soft and dense tomatoes. Make thick juice from soft fruits, with which you will then pour tomatoes cut into halves. Spices and herbs can be added to such preservation to your liking, or you can do without any spices altogether, only sugar and salt. In this case, the finished dish will have its own natural taste.

Taste Info Tomatoes for the winter

Ingredients for 1 liter can:

red tomatoes - 20-25 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
sweet pepper - 0.5-1 pcs.;
currant leaf - 2-3 pcs.;
a 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 you start canning tomatoes, you need to divide them into two groups. For the first, set aside 10-15 dense, medium-sized fruits with a thick skin. You will fill the jars with them. For the second half, select about five large ripe and soft ones. They will be used for juice, with which you will pour dense specimens in a jar.

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

After the tomatoes have cooled down a little, you need to get rid of the vegetable skins.

Prepare the dishes of the required volume, wash them with baking soda and then steam sterilize over a saucepan, or in the oven for 15 minutes. Throw a sprig of parsley, dill, currant leaf on the bottom of the jar. Add half a bell pepper and a clove of garlic, cut into slices, to the spices. Use hot peppers for such a preparation as desired and to taste.

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

Chop the remaining soft tomatoes at random and combine with the chopped onion.

Use a blender to beat the mashed tomatoes and onions.

Send the container with the resulting mass 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 rub 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 pot should be up to the hangers. On the stove, sterilize the tomatoes in their own juice for 7 minutes (for a liter jar) after the water has boiled.

Roll up the sterilized lid, turn the jar upside down, wrapping it in something warm.

On a note- earlier we gave a blank recipe.

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

Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by aromatic, refreshing juice. The appetizer is good as a complement to main courses and is also used to make pizzas, soups, sauces and gravies. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe from year to year.

For cooking tomatoes in their own juice, fruits of the same size, elastic, without cracks or damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in 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 conservation.

The best recipes for tomatoes in their own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own flavor and are liked by everyone, without exception. Tomatoes in their own juice are an excellent addition to meat and fish dishes, and you can simply drink aromatic, tasty juice or prepare various sauces and dressings on its basis.

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 ground red pepper;
0.5 teaspoon citric acid or 2 tablespoons 6% wine or apple cider vinegar;
1 tablespoon vegetable oil;
4 dill umbrellas;
4 cloves of garlic.

Preparation:

Tomatoes are pierced with a needle or a toothpick, and tightly packed into sterilized jars (they are sterilized in the oven for 10 minutes), between them are chopped garlic and dill umbrellas.

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

Tomatoes are cut into slices and passed through a juicer, meat grinder or blended. When using a meat grinder or blender, the juice, if desired, can be filtered through cheesecloth, a sieve.

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

The finished drink is poured into cans with tomatoes. The jars are covered with sterile lids and placed in a saucepan for sterilization. A cloth or gauze is lined at the bottom of the container. Hot water is poured into the pan over the hangers of the jars.

Sterilization takes 15 minutes. Then the cans are removed from the pan with tongs, corked with lids, set upside down and wrapped in a blanket until they cool. The cooled cans are sent to the pantry.

Ingredients:

5 kilograms of tomatoes;
Tomatoes for juice or 3.5 liters of ready-made tomato juice;
Salt to taste.

Preparation:

The jars are washed, steamed in the oven or microwave. The lids are doused with boiling water.

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

Tomatoes are put in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. Tomatoes are poured with boiling tomato juice and covered with lids. Banks are placed upside down under the blanket until they cool completely. Then they can be sent for storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

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

Preparation:

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

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits are removed from the skin and rolled through a meat grinder. Salt, sugar and allspice are added to the juice. The pan is set on fire. After boiling, the juice is cooked over low heat for 10-15 minutes. When cooking, the foam that appears is removed.

While the juice is preparing, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated once more.

Then a tablespoon of vinegar and hot tomato juice are poured into each liter jar. The container is twisted with a lid and, when upside down, cools under the covers. The cooled cans are sent to the cellar, storage room.

Tomatoes for the winter in their own juice without sterilization and without vinegar: video

Ingredients:

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

Preparation:

3 kg of peeled tomatoes are rolled 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 saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.

The peel is removed from the tomatoes. They are placed 2/3 in sterile jars and filled with boiling juice. The jars are twisted, wrapped in a blanket (upside down) until they cool completely.

Tomatoes in their own juice. The 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 carnation buds.

Preparation:

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 wedges and placed in a saucepan and minced with a blender. Salt and sugar are added to the tomato mass. The saucepan is put on fire. The juice is brought to a boil. The fire diminishes when boiling, and the juice boils for 20 minutes.

The washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly packed in sterilized jars. The tomatoes are poured over with boiling water and left for 10 minutes. After 10 minutes, the water is poured into a saucepan, brought to a boil, boiled for 3 minutes and again poured into jars for 2-3 minutes. Small tomatoes do not need to be re-potted.

The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There should be no air in the jar!

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

Ingredients:

5 kilograms of tomatoes;
3 onions;
head of garlic;
3 bell peppers;
3 tablespoons of salt;
5 heaped tablespoons of sugar;
1.5 tablespoons of citric acid;
4 bay leaves;
4 currant leaves;
4 sprigs of dill or parsley;
24 pea mix of peppers;
8 carnation buds.

Preparation:

Sprigs of parsley or dill, currant leaves and lavrushka are placed in sterilized jars. In each jar are laid out in half cut peppers, sliced garlic, cloves and a mixture of peppers. For spiciness, you can additionally take chili peppers, peeled from seeds.

3.5 kilograms of tomatoes are cut from the bottom and dipped in boiling water. After 10 minutes, they are taken out and the skin is removed from them. Peeled tomatoes are cut in half or in 4 pieces and sent to jars.

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

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

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

The finished blanks are corked with lids, turned upside down, wrapped in something warm until they cool, and then sent to storage.

Ingredients:

4.5 kilograms of cherry tomatoes;
4 kilograms of soft tomatoes per juice or 3.5 liters of ready-made juice;
90 grams of salt.

Preparation:

Cherries are graded according to their degree of maturity. Soft and mature ones are poisoned by juice, and strong ones are sent to jars.

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

Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are packed tightly in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.

Banks are placed in a pot of warm water. After boiling water, 10 minutes are detected. Then the cans are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the workpieces are sent to storage.

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

1 can

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in their own juice are a great snack and a great addition to various dishes in winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with the purchased one.

Recipe for rolling tomatoes in tomato sauce

Kitchen utensils: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a lid-rolling machine, a warm blanket.

Ingredients

Step by step cooking

Thoroughly wash 2-2.5 kg of tomatoes, then lay them out on a towel so that they dry completely.
We sort the fruits by size and put them in a jar on top of the spices. Do not tamp them too much, as they can wrinkle.
Pour 2-2.5 liters of clean water into a saucepan and bring it to a boil.
Gently fill the jar of tomatoes with boiling water to the very neck, while pouring water in the center, and not on the walls of the container.
We cover the jar with a lid and leave in this form to infuse and cool for 10 minutes.
Pour 1-1.5 liters of tomato juice into a saucepan and put on medium heat.
When the liquid starts to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
Simmer the sauce for 13-15 minutes, while periodically stir the mass and remove the resulting foam with a spoon.
After 10 minutes, carefully drain the water from the cans, cover them with lids and wait for the sauce to cook.
Fill the jar with hot sauce to the very neck.
We cover the container with a lid and roll it up using a special machine designed for this. We turn the jar upside down and send it to a dark place.
Thoroughly wrap the conservation with a warm blanket and leave it in this form until it cools completely.
We send the cooled cans to a storage place for conservation.

Video recipe for preserving tomatoes in tomato sauce for the winter

The step-by-step process of preserving tomatoes in tomato sauce can be viewed in the video below.

Before starting preservation, it is necessary to prepare the jars... First of all, they must be thoroughly wiped with a stiff brush, rinsed in warm water with a little soda. Then rinse thoroughly with clean water and dry by turning the neck down. Before direct filling with vegetables, glass containers must be poured over with boiling water again.
Iron covers also need to be thoroughly washed with baking soda or soap., then send to boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling the cans.
Tomatoes must be thoroughly rinsed in warm water, removing the slightest dust and dirt.
Do not use tomatoes of different varieties for preservation.... It is best to choose firm, medium ripeness fruits of the same size, preferably medium or small varieties.
In order to prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of the stalk.
During conservation, you can safely add various spices according to personal taste: horseradish, parsley, bay leaves, tarragon, dill, black allspice peas, whole garlic cloves, chunks of hot red pepper, cherry and currant leaves.
According to this recipe, you can preserve green tomatoes in tomato sauce for the winter.... The fruits are distinguished by their extraordinary taste and will definitely retain their intact shape.

Recipe for preserving tomatoes in their own juice

Cooking time: 55-65 minutes.
Caloric content (per 100 g): 78-81 kcal.
Preservation amount: for six liter cans.
Kitchen utensils: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a lid rolling machine.

Ingredients

Step by step cooking

Thoroughly wash 3 kg of small, firm, equally ripe tomatoes in warm water, then put them in a deep bowl. Put 2 kg of washed fleshy tomatoes of any size in a separate bowl. You will need them to make tomato juice.
We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
We put the prepared tomatoes tightly in pre-washed and sterilized jars.
Cut the meaty tomatoes into four pieces and pass them through a juicer. As a result, we get pure tomato juice.
Pour the tomato juice into a saucepan and bring the liquid to a boil over medium to low heat.
Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
After boiling the juice for 10-15 minutes, taste it with salt, add a little more if necessary and bring it to a boil again.
Fill cans of tomatoes with hot juice up to the very neck.
We cover them with lids, which we pour over with boiling water in advance. Now we select a large saucepan, put a cloth napkin on the bottom and put the filled jars in it.
Pour warm, almost hot water into a saucepan. In this case, the water level should be on the hanger of the container. Next, we wait for the water to boil, and thus sterilize the cans in water for about 8-10 minutes.
After a while, we take out the cans from the pan and roll them up. We turn the glass container upside down, send it to a dark place, wrap it with a thick blanket.
We leave the conservation in this form until it cools completely.
Did you know? Delicate tomatoes in their own juice, prepared according to the above guide, are well stored both in the cellar and in any other suitable place.

Video recipe for preserving tomatoes in their own juice for the winter

The complete process of preserving tomatoes in their own juice according to the above recipe is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Caloric content (per 100 g): 76-79 kcal.
Preservation amount: for one 3-liter jar.
Kitchen utensils: one 3-liter jar, a kitchen long knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

horseradish leaf	2-3 pcs.
cherry leaf	2 pcs.
currant leaf	2 pcs.
garlic	8-10 teeth
Dill	2-3 umbrellas
green tomato	15-20 pcs.
black peppercorns	10-15 pcs.
water	1.5 l
granulated sugar	20-25 g
salt	20-25 g
mustard	20-25 ml

Step by step cooking

Put 2-3 dill umbrellas on the bottom of a clean and dry three-liter jar.
Cut the cloves of garlic in the amount of 8-10 pieces in half so that the tomatoes are well marinated. Put half of the total amount of garlic on top of the dill.
Add 2 leaves of horseradish, cherry and currant to the same place.
Rinse green tomatoes in the amount of 15-20 pieces in warm water, then dry. Each fruit is slightly cut crosswise with a sharp knife so that the fruits are well marinated.
We put the prepared tomatoes tightly in a glass container.
On top of the fruits, lay out the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
Pour 1.5 liters of water into a saucepan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
Stir the cold marinade until all ingredients are completely dissolved in water.
Fill the tamped tomatoes with the finished marinade to the very neck. We cover the jar with a nylon lid and send it to a cold, dark place.

Video recipe for preserving green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

Don't skimp on horseradish leaves because it is they that contribute to the preservation of the density of tomatoes.
For making brine it is best to use mineral, spring or purified water... Never use tap water, as it will negatively affect the taste of the product.

I advise you to read the detailed information on how to cook. This is a very satisfying and healthy snack with a spicy flavor. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

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 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.

We take whole tomatoes of small sizes, plum-shaped or round, for laying in jars. 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 cans, 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, 30 grams of salt is required.

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 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 rejected 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.
Put the 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.