Many people like tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering it very difficult. In fact, nothing difficult in this recipe canning tomatoes own juice   No, the main thing is not to be too lazy to separate the skin and seeds from the tomatoes so that the tomato mass is more tender. But especially the lazy ones can not separate anything, and making a fill with peel and seeds will also be delicious. Such tomatoes are perfectly stored at room temperature.

Ingredients

To preserve tomatoes in your own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l for 1 liter of juice;

sugar - 1 tsp. per 1 liter of juice (sugar is optional).

*** The amount of salt and sugar is desirable to regulate themselves, because their quantity depends on the tomato variety, on the sugar content in them. If the tomatoes are sweet, then sugar may not be needed at all, and if acidic - then it needs to be taken in larger quantities than in the recipe.

Cooking steps

Put the pot with tomatoes to cook on fire, periodically stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes, until the tomatoes are soft and ready for further processing.

Using a special appliance or a regular sieve, skip in small batches all the boiled tomatoes, separating the skin with seeds from the tomato pulp.

When the whole tomato mass has been processed, pour into a pan and bring it to a boil. Add salt and sugar (who decides to add). Take one can, pour water out of it, pour hot tomato juice into it, cover with a metal lid for canning and roll up with a special machine.

Leave cans of canned tomatoes in their own juice in an inverted state for a day. Then put away for storage.

Bon appetit and tasty winter to you!

Simple and stunningly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With mouth-watering and juicy tomatoes, saturated tomato juice with a pleasant taste.

To exclude fresh purchased tomatoes in the winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - “You will lick your fingers” in various cooking options.

We’ll open the jar in the winter, here’s a ready-made wonderful snack and the basis for making pizza, sauce, gravy and soup. Until the autumn harvest season 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 spoon of salt

For two 1 liter cans 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, whether vinegar is needed, my question is not worth it. Yes, I need it, because the recipe is without sterilization, and I don’t want my banks to explode in the winter.

For the preparation of tomato juice we use large overripe fleshy fruits, with a uniform bright red color. We clear the stalks, rinse under running water.

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

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

Peeled tomatoes cut into slices, put in a pan.

Grind chopped fruits with a blender until smooth.

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

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 \u200b\u200bthe stalk, we make a puncture of the fetus 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, denser.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then we pour the water into the pan, bring to a boil, boil for 3 minutes and again pour the tomatoes for 2-3 minutes. If you have small fruits with delicate skin, then pour them a second time is not necessary.

Drain the water and immediately pour boiling tomato juice under the lid itself. It is important that no air is left in the bank. Tightly close with screw caps, turn upside down, check for leaks. Wrap with a blanket and leave 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 remove them for long-term storage in a cool dark room.

I hope that this step-by-step recipe will help you cook funky, 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 cooking recipe with pasta is very simple 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
• ground pepper mixture - 1/2 tsp.

Cooking:

1. Cooking juice. Boil water in a small saucepan.
2. In a bowl, dilute the tomato paste with warm water to a homogeneous mass and pour into a pan.
3. There we add salt, sugar, pepper and boil for 5 minutes.
4. We try! It’s not too late to adjust the taste.
5. We put small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. Peeled tomatoes are placed in prepared jars and pour hot juice.
9. 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 of boiling water.
10. Roll up, store in the cellar.

We use whole-canned tomatoes without peel in winter for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Recently, cherry babies have become fashionable. These miniature beautiful fruits have a very bright and rich tomato flavor. They have high sugar content, more nutrients and vitamins than their large counterparts. Fruits to the very frosts, and for a long time are stored fresh, while maintaining excellent appearance and taste, are 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:

1. For canning large varieties of tomatoes, we took 1 and 3 liter cans, and for such “kids” it is better to take smaller cans with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. My cherry, sorted by maturity. Softer and more mature ones will go for juice, and strong ones will be bookmarked in a jar.
3. Cooking juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and peel. As a result, we get a clean pulp.
5. Pour it into the pan, add salt, put on fire. We bring the tomato mass to a boil, constantly stir and remove the resulting foam. We boil until its foam completely disappears.
6. Put solid cherry in a colander, place in boiling water for 1-2 minutes, cool in cold, easily separate the skin from the pulp.
7. Prepared fruits are stacked tightly in jars.
8. Fill with hot (70-80 degrees) juice, cover with boiled lids.
9. Filled cans, put in a pan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 l - 10, with a capacity of 0.5 - 8 minutes.
10. 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 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 with slices in their own juice for the winter

Large tomatoes weighing more than 150 grams grew on a bed. Chic, with tender fleshy flesh, but they do not "want to get into the bank." To save for the winter, cut into large slices.

We will need:

Calculation of the product is given per 1 liter can.

• tomatoes - how much will fit in a 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

This recipe produces tasty, spicy, with a special taste of tomatoes in their own juice.

We need 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

Calculation of salt and sugar is given per 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 packaged in jars with a capacity of 3 liters. If tomatoes are larger, then they will go to a jar less, and more juice will be needed and vice versa.

Cooking:

1. We prepare tomato juice from culled overripe fruits. After washing, put them into pieces, put them in a pan and, stirring, boil for 10 minutes. Wipe hot through a fine sieve.
2. The peeled radish root, rub the garlic on a fine grater. I entrust this procedure to my husband; he calls it “tear your eyes out”. From the grated mass, we need a tablespoon of both ingredients.
3. 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 covering the pan with a lid. If the norm, then boil under the lid for 20 minutes. The resulting foam is removed with a slotted spoon.
4. We put whole tomatoes tightly in a prepared jar, and pour them under the neck with a hot tomato mass, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for cans with a capacity of 3 liters - 20 minutes.
6. Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - the recipe “You'll lick your fingers”

For a 3 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 that are most suitable for you, cook and eat with pleasure. Waiting for your feedback and suggestions in the comments!

The harvest season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary, but delicious - you lick your fingers. And today I will write 9 delicious recipes for cooking tomatoes in my own juice. This method of conservation is very beneficial, because you get two at once in one: whole vegetables and juice. By the way, tomatoes can be either with a natural taste, without even adding salt, or spicy.

The basis of all recipes is naturally tomatoes. And then you will already see the variety. Fruits are poured with tomato juice, they use tomato paste or they are not poured at all. To enhance the taste using various herbs and spices. Try to close such bright jars once and next year you will immediately prepare a double norm.

By the way, another tasty harvest of tomatoes -. I wrote about her last time. I highly recommend it, it turns out better than in the store.

So, let's get started. Read step-by-step recipes and cook. And do not forget to write in the comments which recipe has become your favorite.

On the palate you will get natural tomatoes, without any extra additives that can clog the natural aroma. No need salt, sugar and especially vinegar. This preparation is used for the preparation of various sauces and ketchup (for pasta, meatballs, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there’s a lot more to come up with. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.

This recipe will be your lifesaver. You can prepare a lot of cans very quickly.

Ingredients:

• tomatoes
• fresh basil

How to cook:

1. Wash the cans well. Tomatoes also clean, like basil.

You can use your favorite spices if you wish.

2.Small fruit cut deeply crosswise, large cut in half. If there are cherry tomatoes, then it is enough to pierce them with a toothpick in several places. Tightly put the red fruits in the jars, condensing them so that a little juice stands out. If desired, peel tomatoes. But if there is no time, then you can cook with it. The skin can be removed in the winter when using these canned food.

3. Between the tomatoes lay a sprig of basil and cover with lids. Do not tighten tight now.

4. Put a dishcloth in a wide pan and place cans on it. Fill with water, leaving a couple of centimeters to the cover. Put on a strong fire and boil water. Then reduce heat and keep preservation in boiling water for 20 minutes (time for liter cans) or 15 minutes (0.5 L).

5.Remove the cans, tighten the lids, turn them upside down and wrap them well. Tomatoes should cool gradually, slowly. Up to a temperature of 60 degrees sterilization continues.

6. Here and your tomatoes are ready "you will lick fingers". It turns out quickly, simply and tasty. What else is needed for a good mood?

Tomatoes in their own juice without a peel (recipe for a liter jar)

This recipe is unique in that tomatoes are not poured with tomato, but cooked in their own juice. At the same time, the peel of the fruits is removed, they turn out tender, somehow even look like fresh. You do not need to boil anything, just sterilize the filled jars. But first things first.

Ingredients per 1 L jar:

• tomatoes
• sugar - 1 tsp
• salt - 0.5 tbsp without slide
• vinegar 9% - 1 tbsp.

How to cook:

1. As usual, wash cans with soda solution. Prepared vegetables also need to be washed. Next is the most time-consuming process - peeling. But if you know some secrets, then you can easily deal with it. First, make a cross-shaped incision on each fruit. Put all the tomatoes in a bowl and pour them with boiling water. Leave on for 30 seconds.

Drain the hot water and fill it with ice. Such a sharp temperature difference will contribute to the rapid removal of the peel. In the place of the incision, she herself will already begin to move away, you only need to help her with a knife.

2. Cut each vegetable into slices. In this recipe, the tomatoes are stacked not in whole, but in pieces. This way they will let out more juice. Put in the jars the resulting slices, while you need to ram them with a spoon so that there are no voids.

3. When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean, sterile lids and sterilize.

To do this, lay a towel on the bottom in a large pot. Put your filled cans on this litter and pour them on the shoulders with warm water. Put cans in water on a fire. After boiling water, sterilize the jars with a quiet boil for 15 minutes.

4.Remove the blanks from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the cans over and wrap them under a fur coat. Leave to cool for a day. Then you can put it in storage in a dark place (at room temperature).

Preservation of tomatoes in tomato sauce without sterilization

This is a simple recipe for preserving tomatoes in tomato sauce. In this case, the banks do not need to be sterilized either empty or full. I know that many housewives do not like to make preparations for the winter precisely because of the "trouble" with sterilization. So we make our task easier using this wonderful recipe.

In winter, such blanks fly off very quickly from the table. And next year, homework will ask for more close up of such delicious jars. Tomatoes themselves can be served with potatoes or meat, and use the filling as the basis for the preparation of various sauces (for example, for) or dressings (for example, c).

Ingredients per 1 L jar:

• tomatoes - how much is included + for pouring
• bay leaf - 1 pc.
• black pepper peas - 5 pcs.
• celery leaves - 7-8 pcs.
• garlic - 1-2 cloves
• bell pepper - 0.5 pcs.

For 1 liter of filling:

• sugar - 2 tbsp.
• salt - 1 tablespoon without slide

Cooking:

1. Wash cans and lids with soda and rinse very well with warm water. Turn the cans over onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until they are needed.

Always wash the jars with a new sponge for dishes; do not use old equipment with germs and grease for these purposes.

2. Wash and sort the tomatoes well. For tomato juice, take any vegetables that can not be presentable: crushed, speckled, large, cracked, etc. Leave small, dense and tight fruits for laying in a jar as a whole.

3. Now, with these "selected" tomatoes, pierce the stalk with a knife. Poke the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are warmed well and salted.

4. At the bottom of each liter jar, put one leaf of lavrushka, 5 peas of black pepper and a few leaves of celery (pure). Next, lay tightly in a jar, but not tamping, not large tomatoes. Place a large clove of garlic, sliced \u200b\u200bon top.

Thrill lovers can put a couple of rings of chili pepper.

5. Boil water in advance and fill the jars filled with boiling water. First, pour a little so that the glass warms up, then fill to the very top. Cover the jars with sterilized lids and wrap with a towel so that the heat does not dissipate. Leave it in this form for 20 minutes to warm up all the components.

6. Peel Bulgarian pepper from seeds and cut into short strips. The pepper will need to be boiled a little along with the fill. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the recipe that I wrote in a previous article. For tomatoes selected for juice, cut off all the excess (stalk, rotten places, etc.). It remains to turn these bright fruits into a smoothie. The easiest and fastest way to do this in a blender. But you can grind it in a meat grinder or grate it, while removing the peel.

To know exactly how much sauce you need, pour the tomatoes in jars with boiled water (before heating), drain it and measure the quantity.

7. Pour pepper and tomato sauce, add salt and sugar. The amount of these additives may differ from the ingredients listed in the list, since the acid-sweetness differs in different fruits. Be sure to taste your sauce. Put the resulting mixture on the stove, bring to a boil and boil for 5-7 minutes, stirring.

8. After 20 minutes after pouring tomatoes with boiling water, drain the water from the cans and immediately pour boiling sauce to the very neck. To drain the water, it is convenient to use a special nylon cover with holes. If this is not on the farm, use gauze.

9. Close the lids and roll up the machine. You can also use screw caps. Turn the finished preservation upside down, check the caps for leaks, nothing should leak. Wrap the blanks well and let them cool under the covers. On this delicious tomatoes in tomato sauce are ready. Enjoy it!

Salting of tomatoes with horseradish and garlic

Horseradish and garlic are often used for and. But for tomatoes, these aromatic additives give a special taste. I propose today to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as there is hot pepper in the composition. You can’t pull your pets by the ears from such a treat.

Ingredients for 2 L cans:

• small tight tomatoes - 1300 gr.
• any ripe tomatoes - 900 gr.
• bell pepper - 300 gr.
• allspice - 8 peas
• bay leaf - 2 pcs.
• dill umbrellas - 2 pcs.
• garlic - 4 cloves
• hot pepper - 1 pc.
• horseradish leaves - 1 pc.
• parsley - optional

For 1 liter of juice:

• salt - 25 gr.
• sugar - 25 gr.

Cooking:

1. Check banks for integrity. They should not be chipped or cracked.

The age of the can for preservation should not be more than 5 years, otherwise there is a risk that the glass will burst. Year of issue of the can, look at its bottom. Wash a suitable container with soda.

2. Wash the tomatoes too. Choose only ripe fruits. Small (round or cream) leave while in cold water. From softer tomatoes you need to make juice. For two liter cans it will need about 1 liter. Bell pepper is taken to give a noble touch to juice.

3. Wash fresh herbs and scald with boiling water for a few seconds. Often the reason for the explosion of cans is precisely the greens that have not been sufficiently processed.

4. At the bottom of each liter jar, put one bay leaf, 3-4 peas of allspice, a few leaves of parsley, a dill umbrella, half a leaf of horseradish. On top of the spices, put whole small tomatoes directly with the skin.

5.When the jar is half full, cut the half of the hot pepper pod into rings. Also add sliced \u200b\u200bgarlic (a pair of cloves is enough for one jar).

6. Continue storing the tomatoes in jars to the top. Cover with clean covers and leave for now.

7. Take tomatoes for making juice. Chop them randomly and chop with a blender along with sweet pepper. Pour the resulting mashed potatoes into a suitable pan and set to boil. After boiling, boil the fill for 4-5 minutes, while there is foam formation.

8. When the tomato is boiled, it must be filtered through a sieve to remove seeds and pieces of the peel.

9. Put strained juice on the stove, add salt and sugar to it. Boil another 4-5 minutes after boiling. Pour tomatoes with hot juice to the very edge of the jar.

If you don’t have time to deal with filtering, you need to quickly close everything, then you can skip this step.

10. It remains to sterilize the winter snacks. This is done in a standard way: a napkin is placed at the bottom of the pan, a little water is poured. Banks are installed in a pan and poured with hot water, you can even boiling water. This time you need to pour hot water, because the cans are already hot from the juice. There should not be sudden changes in temperature. Sterilize 10 minutes after boiling water. The jars should be covered with lids.

11. After sterilization, remove the jars from the boiling water and close the lids tightly. Turn over the workpieces and let them cool. This recipe does not need to wrap tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty.

The most delicious recipe for preserving tomatoes in jars of tomato paste

This recipe is different from most. Basically, tomatoes are poured with tomato juice, here they use high-quality tomato paste, which is diluted with water and a thick, uniform sauce is obtained. And no extra seeds ...

Ingredients:

• tomatoes - 4 kg
• water - 2 l
• tomato paste - 380 gr.
• salt - 1 tablespoon
• sugar - 2 tbsp.
• acetic acid 70% - 2 tsp
• bay leaf - 3 pcs.

Cooking method:

1.Wash cans and lids first. As in the recipe above, peel the tomatoes. To do this, make two cuts crosswise on top of each fruit. Place a pot of boiling water on the stove. Set a bowl of cold water next to it, preferably with ice. Throw portions of tomatoes into boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just peel off, helping yourself with a knife. Remove the peduncle.

2. Put the peeled fruits in jars. In this recipe, you do not need to cut them, the tomatoes are stacked whole. Tamping and pressing is not necessary so as not to wrinkle the tender flesh.

3. Pre-boil water in a large pan. Pour boiling water into jars to the top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, then preservation in the pan will not need to be sterilized.

4. While the tomatoes are warming, you need to fill. Bring two liters of water to a boil, pour sugar, salt, bay leaf, tomato paste and vinegar. Stir-dissolve everything. Let the marinade boil for a couple of minutes.

5. Drain the cans and pour boiling sauce. Immediately tighten the covers tightly (if they are euro) or roll them up with a machine. Wrap the resulting yummy overnight with something warm. Believe me, in winter they will eat such an appetizer, they will drink a fill and ask for an addition.

A very simple recipe for cooking tomatoes without vinegar and marinade

I offer your attention to a very simple and quick recipe for harvesting tomatoes for the winter. No need to peel off, no need to use any spices. It is the tomatoes that are closed in this way that retain their natural taste. And immediately before use, you can salt and add seasonings to taste and if necessary.

From such a blank you can make a salad in winter by adding fresh onions and seasoning with vegetable oil. Or use to make tomato sauce in (such spins in the store are quite expensive).

Ingredients:

• tomatoes

And that’s all! Do not need anything else. From the inventory you will need cans of any convenient size (it is convenient to sterilize liter), a wide pan, lids, a seaming machine (if the lids are disposable).

Cooking:

1. Wash cans and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half, remove the stem. Fold the fruits in jars, cut down, pressing lightly.

Take ripe tomatoes for this harvest, not salad varieties, but for preservation. They are more dense, do not crawl when exposed to high temperature. Also choose small fruits, they are more placed in a jar.

2. Put on full jars, as during sterilization the tomatoes will sit down a bit. Cover with sterile lids.

3. Take a large pan, cover the bottom with gauze or a cloth. Put the filled cans in this pan and pour water on the marusin band (the place where the can begins to narrow). Water can be poured cold, but preferably warm, so that it boils faster.

4. Put canned vegetables on high heat, boil water in a pan and reduce heat. After boiling, sterilize for 20 minutes liter containers and 15 minutes - half liter. Place any load on top of the lids (for example, a lid from another pan).

5.Remove the cans of boiling water and immediately roll them up. And then proceed according to the standard scheme - turn over the workpieces and wrap them with something warm until they cool completely. As you can see, it takes a little time to prepare such tomatoes. They stand well, despite the fact that in the composition there are no preservatives other than natural acid.

Harvesting tomatoes with cinnamon for the winter (in tomato)

Tomatoes in this recipe are very aromatic. Indeed, in addition to the standard set of spices, cinnamon is added to them, which gives a special chic. I must say that I’ll have to work hard to get the perfect workpiece. This is not a quick recipe (quick was higher). But the result will definitely please in the winter.

Ingredients per 1 L jar:

• tomatoes - 800-900 gr. + 250 ml of juice
• salt - 1 tsp without slide
• sugar - 1 tablespoon
• cinnamon - on the tip of a knife
• bay leaf - 0.5 pcs.
• allspice peas - 1 pc.
• black pepper peas - 3 pcs.
• horseradish leaf - 0.5 pcs.
• garlic - 1 clove

Cooking method:

1. Tomatoes need to be washed and sorted out. Close the most beautiful, dense whole, and crumpled, spoiled - put on juice.

Juice can be made in any way: through a juicer, a juicer, a meat grinder or a blender. In the last two cases, the juice will be with pulp and seeds. If you want to avoid this, wipe the resulting mashed potatoes through a sieve. The easiest way is to buy ready-made tomato juice at the store.

2. Pour the resulting juice (or puree) into a saucepan, boil and boil for 10 minutes. In the meantime, you need to remove the skin from dense tomatoes. To do this, put water on the stove, let it boil. On each tomato, make a cross-shaped incision on top and put in boiling water. Keep the tomatoes there for 1 minute, then remove, put in cold water.

3. Wash cans thoroughly with soda or laundry soap. Put your favorite spices at the bottom of each jar, they may not be the same as in the list of ingredients. I suggest putting in each liter jar half a bay leaf, three peas of black pepper and one sweet pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley at will.

4.Remove the peel from the tomatoes and fold them into prepared jars. The peduncle is also desirable to cut. It is not necessary to ram the fruits, otherwise they will lose their shape. You can shake the jar a little, so that there are fewer voids.

5. On top of tomatoes in each liter jar, pour a tablespoon of sugar and a teaspoon of salt. And also put some cinnamon. Pour tomato juice all the way to the brim. Cover with sterile lids and sterilize. I will not now describe in detail how to sterilize the workpieces, I wrote about this in the recipe above. Sterilize liter jars 20 minutes after boiling water.

6. After sterilization, the jars are corked. And very well shake the closed jar so that the salt and sugar are distributed between the tomatoes and dissolve. This moment is important, do not miss it.

7. Turn over preservation and wrap. After cooling, remove to storage. Since these tomatoes are prepared without vinegar, they can be given to children and people with diseases of the gastrointestinal tract.

Video recipe for tomatoes in tomato juice with vinegar

Watch a video on how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink such juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this workpiece will be sweet and sour, moderately sharp.

Autoclave recipe for delicious tomatoes with tomato juice from a store

A home autoclave is becoming increasingly popular among those who constantly engage in canning. The benefits are obvious - in one approach, you can sterilize many cans. The sterilization process does not need to be controlled, there is no need to be afraid to get a steam burn. In general, you can not be present in the kitchen in the heat. This unit will do everything by itself. In an autoclave, you can make tomatoes in your own juice according to almost any recipe described above.

I will not dwell on the details of any recipe, choose any one to your taste. I will describe what subtleties of conservation it is using an autoclave. Note that the autoclave is used specifically for recipes with sterilization.

1. Banks do not need to be sterilized beforehand; just wash them well. The same procedure needs to be done with covers. Then fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and pour in tomato juice. You can buy juice in the store ready or make it yourself.

Important! To the edge of the jar, about 2 cm should remain. During normal sterilization, the jars are filled completely; when using an autoclave, an air cushion must be left on top.

2. Fill cans immediately with lids. This is also a difference from the standard method where cans are closed after sterilization. After tightening the lids, turn the cans over and check if the juice is leaking. Covers must be closed tightly.

3. Place the cans on a stand in the autoclave. If there are many cans, they are set in tiers. Fill the autoclave with water. Water should completely cover the covers. More precisely, the water level should be 2 cm above the covers.

4. Close the appliance with a lid and tighten the nuts. With a pump or compressor, pressurize the autoclave. To do this, connect the pump in the right place and pump until 1 atmosphere is shown on the pressure gauge. Disconnect the pump and replace the protective cap.

5. Listen for nothing hissing. There should be no extraneous sounds. If all is well, then the autoclave is closed hermetically and the pressure in it is maintained. Plug in the appliance and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time - 15 minutes.

6. Everything, more from you do not need any action. When the temperature reaches 110 degrees, the timer will count down. When heated, the pressure in the autoclave will increase, this is normal.

7.When sterilization is completed, do not open the lid. It is necessary to wait until the autoclave has cooled down to at least 30 degrees. That is, you just leave the cans there before cooling. When everything has cooled down (it will take several hours), you need to scroll the cap to relieve pressure. And only after that you can open the lid of the unit and get conservation.

If you need to sterilize a new serving of cans, then you can speed up the cooling of the autoclave. To do this, put it in cold water. But if possible, it is better to let it cool naturally.

8. It is believed that canned food prepared in an autoclave is tastier and retains more nutrients than usual. Moreover, such blanks are better stored and do not explode.

Yes, the article turned out to be quite voluminous. I hope everyone will find in it their favorite recipe, which will be a hit in your kitchen. And remember that a little imagination always diversifies cooked dishes. In cooking, you always need to focus on your taste, always try what happened. And then you will pluck applause. See you in the next article, it will certainly be very tasty.

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When a tomato, as they say, a rampart, you can’t imagine any way to preserve the crop! Pickled, salted, in the form of juice or tomato paste, as a basis for fiery adjika or tender lecho - tomatoes look great in all the preparations. And how good tomatoes are in their own juice for the winter - this is both a snack and tasty 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 little damage, there’s nothing wrong with that, you can cut out all the bad places.

So, first prepare the tomatoes for juice. Overripe fruits need to be chopped in any way - in a meat grinder or using a blender. You can go the way described in the pre-revolutionary cookbooks: cut the tomatoes into pieces and put in a pan. Put on a slow fire and steam, warm, not bringing to a boil. Then wipe the mass through a sieve. The juice will turn out without peels and seeds. However, tomato puree, obtained with the help of modern kitchen devices, can also be wiped through a sieve to get rid of seeds. And you can leave everything as it is, there is 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 peduncle and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which put the 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 bother, you can leave the peel, but in this case, be sure to make a few punctures with a wooden toothpick in the area of \u200b\u200bthe stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in your 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 cook an appetizer sharper, you can add vinegar, black and red ground pepper and other spices to taste. And we offer you some simple recipes.

Tomatoes in their own juice (classic recipe)

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

Cooking:
  Wash small tomatoes, prick with a toothpick the joining of the stalk. You can remove the peel if you wish. Place prepared tomatoes in sterilized jars. Grind overripe tomatoes in any way, pour into a pan and add salt, sugar and spices to it. Boil, reduce heat and boil for 4-5 minutes. Pour tomatoes in jars with boiling juice, cover with boiled lids and set to sterilize. To do this, pour so much water into a wide pot so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the cans do not burst. Sterilize the jars for 10 minutes from the moment of boiling. Roll up, turn over, wrap well until it cools completely. 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 peel from the tomato by making an incision and scalding them with boiling water. Remove the stalks. Add salt and citric acid to the bottom of the cans 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. Put the filled cans in a wide pan, having previously put a towel under them, pour boiling water over the shoulders and put on fire. Cover the jars with boiled lids. Sterilize the cans within 30 minutes of boiling. After about 20 minutes, open the lids and spoon, which you must pour over boiling water, squeeze the limp tomatoes. Add the remaining tomatoes and squeeze well with a spoon so that the juice that stood out from the tomato rises to the neck. Cover the cans again and sterilize for another 10 minutes. Roll up, flip, wrap.

Tomatoes in their own juice without sterilization

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

Cooking:
  Rinse and chop the small tomatoes with a toothpick at the fastening points of the stalks. Overripe tomatoes cut into slices and put in a pan. Put on a fire, warm and then rub through a sieve. Return the tomato juice to the pan, add salt and vinegar (on the tea bed per liter of juice), a pinch of black pepper and cinnamon on the tip of the knife and set on fire. Bring to a boil, reduce heat and simmer for 20 minutes, removing the foam. Pour the boiling tomatoes into the jars and roll them up immediately. Flip, 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:
Pour small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized cans. Fill cans with tomatoes. Pour with boiling water, cover with lids and leave to warm. When the water has cooled, drain it and again fill the jars with boiling water. Pass overripe tomatoes through a meat grinder or cut into slices, warm and rub through a sieve. Add salt and sugar, boil, remove the froth and pour tomatoes in jars with boiling juice, draining water from them first. Roll upside down.

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

Tomatoes in their 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 cider vinegar
  greens - to taste and desire.

Cooking:
  Rinse the tomatoes, dip them in boiling water for a couple of minutes, then pour in iced water. Remove the peel, lay it on sterilized jars and pour boiling water over it. After a few minutes, drain the water. Mix water with tomato paste, add the remaining ingredients and boil. Pour boiling tomatoes into the jars and immediately roll them up. Flip, wrap.

Successful blanks!

Larisa Shuftaykina

It's time to harvest tomatoes for the winter. They are just towards the end of summer, the beginning of autumn, the most delicious. And since they are tasty, then the workpieces from them also turn out to be tasty. This year, summer generously gave us warmth, and there was a lot of sun. And for growing tomatoes, this is just what you need. Heat and sunshine!

Therefore, tomatoes for everyone who has their own garden plots ripened right on the bushes. Usually we take them off the bush green, and they ripen in our crates in a dark place. Someone puts one red tomato in a box with green fruits, someone comes up with some other methods. And this year nothing had to be invented. They all grew so much that they simply did not know where to put them.

Therefore, they procured various pickles. And they were prepared, and prepared, and twisted. And of course they were made.

And today, a slightly different recipe for tomatoes in their own juice. The recipe is very simple, not time consuming. Therefore, for those who have a little free time, it will be just the way.

Tomatoes in their own juice for the winter without sterilization a simple recipe

We need (on a three-liter jar):

• tomatoes - 1.5-2 kg (small)
• tomatoes - 2 kg (for tomato)
• dill - 7-8 branches
• horseradish leaf
• sugar - 6 tbsp. spoons
• salt - 3 tbsp. spoons
• black peppercorns - 20 -22 pcs
• allspice peppers -5-6 pcs
• red peppers - to taste
• cloves - 5 pcs.
• vinegar essence - 0.5 tsp
• aspirin -1.5 tablets

Cooking:

1. For the preparation of this workpiece for the winter, I use two varieties of tomatoes. Some are not large, either round or oblong "ladies' fingers." And for the preparation of tomato I take large, juicy, fleshy fruits. They themselves are very tasty, crumbly, sugar, and the tomato will turn out from these also very tasty.

2. Large copies pour boiling water for 5 minutes. Then drain the water, douse them with cold water, and peel. Remove the remains of the stalk, and cut into several parts. So that it is convenient to twist in the future in a meat grinder.

If someone lacks time, then the peel from tomatoes can not be cleaned. Of course, the first option is preferable, as the tomato will be brighter and more pleasant to use.

3. Twist the tomatoes in a meat grinder.

4. Wash the small fruits and put in a basin so that the glass of water. Each of them is pierced with a toothpick at the place of attachment of the stalk in three places. This will allow the skin to remain intact. During processing, preservation and storage, it will not burst.

If desired, peeling can also be removed from small specimens. But since we have a quick and easy way, we do everything in a simple way. And with peeled tomatoes, we prepared a recipe for the recipe.

5. Prepare jars and lids. Wash cans with a cleaning agent or soda, and rinse thoroughly with cold running water. Then sterilize the jar using one of the known methods. Or pour boiling water in a jar 2/3, cover and let stand for 10-15 minutes. Or put the jar in a colander. And he, in turn, put in a pot of boiling water and thus hold the jar over the steam until then, until it becomes hot.

Then flip the jar and put on the neck to make glass water.

Place the lids in a pot of water and boil them for 10-15 minutes.

6. At the bottom of the can, put part of a leaf of horseradish, a mixture of pepper and cloves. Red hot chili peppers cut a small slice. The sharper it is, the less a piece is needed.

7. Put two layers of tomatoes and arrange dill branches along the edge of the jar to make it beautiful. Then lay out another 2-3 layers, and again shift the branches of dill.

A very tight jar does not need to be filled. The tomato will be quite thick, and we need it so that it can easily fill all the empty space. Also leave some free space at the top.

8. On top put another small piece of horseradish leaf and one sprig of dill. And cover with a sterilized lid.

9. At the same time, put the tomato on the fire and water in a separate pan.

10. Tomato cook for 30 minutes. During cooking, foam will appear, it must be removed so that our workpieces do not ferment. You also need to stir the tomato periodically.

11. When the water boils, pour tomatoes on it. Cover with a lid and leave for 10 minutes so that they are warmed up properly.

12. Drain the water back into the pan through the cover of a sieve with holes. Let the water boil again. And then pour the tomatoes over again. Let stand again for 10 minutes with the lid closed.

You can periodically shake the jar or twist it from side to side so that air bubbles come out of it. To do this, put a jar on a piece of cloth or a towel so as not to damage the surface of the table.

13. When the water is drained a second time, pour salt and sugar into a jar. I decided to make a workpiece so that the workpiece was sweet in taste and for this I add 6 tablespoons. Salt, as expected, on the floor of a liter of water 1 tablespoon. Since about 1.5 liters are used for a three-liter jar, we put 3 tablespoons of salt.

If you don’t want them to be sweet, add less sugar. But at least 2 tablespoons per three-liter jar.

14. In all the harvesting of tomatoes and cucumbers, I add aspirin. It helps maintain conservation.

Aspirin I add 1.5 tablets. It must be crushed and added to the jar along with sugar and salt.

I usually add 2.5 tablets of aspirin to a three-liter jar. But today we make tomatoes in our own juice. And as you know, they also contain acid, which plays the role of a preservative. Therefore, add less aspirin.

You can not add aspirin with this method. But I play it safe, and add. To the bank was stored for sure!

15. While boiling, pouring and draining the water, the tomato juice was boiled for 30 minutes. Pour it into the fruit jar. Fill gradually, do not rush. Tomato juice is not water and it is more difficult to penetrate inside and fill all the voids. And we can’t leave air pockets, tomatoes in this case can ferment.

Therefore, first pour tomato juice on 1/3 of the can, rotate, knock the can. Make sure that no air bubbles remain. Then pour the same amount and repeat the procedure. And finally fill almost to the top. Rotate the can again so that there is no air left.

16. Pour half a teaspoon of vinegar essence. And then add tomato juice to the top.

17. Cover. Let a little juice pour out. Let the jar stand for 5 minutes. And then screw the lid with a seaming machine.

18. Turn the jar over, placing it on the lid, cover with a blanket or plaid and leave it in this position for 24 hours.

19. Then turn the jar over again and put it in a cool place to store.

In winter, tomatoes in their own juice will delight you with their taste. They can simply be served as snacks. And you can also add them to all dishes. Then it’s possible to peel them, and skins will not float in the dish.

Tomato juice can also be added to dishes when cooked. Or you can just drink it. It is very tasty. Not at all sour. It tastes like fresh fruits, only slightly sweet. It happens that juice is drunk first. So it turns out delicious!

So cook the tomatoes in your own juice. As you can see, there is nothing complicated about this. And in the end, you get not only delicious snack fruits, but also delicious tomato juice.

Enjoy your meal!