Do you love tomatoes as I love them? It seems to me that both in winter and in summer I would eat them, seasoning with sour cream or butter, and washed down with tomato juice. A double dose of vitamins, so to speak! 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 from 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 useful fruits practically in their original form, but will also allow you to enjoy "the same summer taste" even in the most severe cold weather.

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

Perhaps the most reliable preparation method is the one that uses the minimum amount of additives. Nothing extra! The fewer all kinds of spices, the closer the taste will be to the fresh original.

We have already told our regular readers of such a template. 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 for filling the jars, and the rest is passed through a juicer.

We will need:

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

Preparation:

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

Put them in a pre-sterilized glass container, trying not to press hard or tamp, so that they do not burst when filled with hot marinade. Ideally, styling should be done in small jars so that you can eat them in one or two steps.

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

Grind them through a fine grate to get the thickest juice possible without large inclusions of pulp.

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

If desired, and depending on the taste of the tomatoes, you can adjust the amount of free-flowing ingredients at your discretion - someone likes it sweeter, and someone a little saltier.

4. Boil until the large foam disappears. It is not necessary to remove it - it is enough to constantly stir. This can take about 10 minutes.

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

You can also clog up with "winter" plastic lids, but then the shelf life will be no more than six months.

6. Send the blanks to sterilize in a large pot 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 they are liter, then by another 5 minutes.

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

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

Tomato wedges in tomato juice for the winter without sterilization

What I like about this recipe is that the blank can be eaten by both adults and children. No acetic or citric acid, and no spices at all.

You can even roll up without any salt and sugar! Its own acid will help preserve the rich flavor of the tomatoes and prevent the canned food from fermenting.

We will need:

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

Preparation:

1. Thoroughly rinse tomatoes of both types and let them 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 pieces and pass through a juicer to get a pure, meaty juice without pits and skin. Immediately put it on the medium heat of the stove.

Let it boil and let it sweat with occasional stirring for 10 minutes.

If you deem 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, the marinade is boiling, you can have time to prepare the sliced ​​slices. Put them in pre-sterilized jars and pour boiling water for 10 minutes. To prevent water evaporation, cover each container with a sterile lid.

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

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 up in an inverted state, and let it brew for a day in this position.

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

Recipe for tomatoes in their own juice "for ages"

This option is very similar to the previous recipe in terms of the method of preparation, but differs in the presence of additional ingredients that give a sweet-spicy taste. Horseradish with garlic adds piquancy, and Bulgarian pepper brings sweetness.

Since this option does not require sterilization, the tomatoes will retain all their beneficial 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.

Preparation:

1. Rinse small fruits and let them dry. Then, so that they are better saturated with the marinade and do not burst, chop 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 stalk and seed capsule from the Bulgarian sweet pepper. Peel horseradish and garlic. Grind the peeled ingredients with a meat grinder.

4. Tomato juice is best prepared by yourself, as it was prepared in the previous recipe. But you can also use the one that is sold in tetra pouches for baby food.

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

5. Drain the hot water from the jar and immediately pour in the boiling marinade. Seal with winter plastic or any convenient iron lids.

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

In winter, open it, and be sure to eat with pleasure!

Delicious tomatoes in tomato paste juice

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

If you want to get tomatoes almost fresh in winter, then you do not need to pour boiling water over them first. A boiling marinade will be enough.

We will need:

• Medium-sized tomatoes - 2.5 kg.
• Tomato paste - 250 gr.
• Boiled water - 0.8 l.
• Sugar - 1/3 cup.
• Salt - 30 gr.

Preparation:

1. To prevent our workpiece from "jerking", it is imperative to sterilize the container together with the lids.

2. Rinse the tomatoes, dry and lightly chop at the place where the stalk is attached.

3. Place them tightly in jars, being careful not to crush, but also not leaving too much empty space.

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

Add the remaining ingredients and, with occasional stirring, boil for 5 minutes.

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

Wrap up. And in a day, you can already take the workpiece out of the "warm coat" and take it to the storage location.

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 sourness. However, tomatoes are so versatile that the natural oxalic acid they contain can keep the workpiece just as good as vinegar essence.

Another little 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 the tomatoes will be of the same firmness.

We will need:

• Medium or small tomatoes - 1.8 kg.
• Tomatoes for juice - 1.5 kg.
• A clove of garlic - 5 pcs.
• Black pepper - 5 peas.
• Bulgarian pepper - 2 pcs.
• Dill and parsley greens - 1 bunch each.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp l.

Preparation:

1. Rinse tomatoes for canning in running water, drain off excess moisture and prick from the side of the stalk.

2. Rinse all greens and remaining vegetables and prepare for canning. Remove the seed pods from the pepper and cut it into strips 2 cm wide.

Leave the dill with parsley only with soft stalks. Peel the garlic cloves and cut in half.

3. Cut tomatoes for juice into pieces and chop with a meat grinder, or pass them through a juicer. Add salt and sugar, along with black peppercorns.

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

4. At this time, in a sterile container, alternate placing small tomatoes with peppers, herbs and garlic halves.

Pour boiling water over them and, covering with lids, wrap with clean ironed towels to create a "bath" effect for 15 minutes.

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

6. Cork and wrap up for a day until it cools completely. 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 skin and marinade

This recipe is good because it can be used to cook 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 do not specially prepare juice for pouring here. This means that there is a significant savings in time.

And the main plus is that tomatoes have no peel. It is cleared in preparation. It turns out very convenient, I have prepared more such jars, in 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 as if the fruits had just been cut and put in jars. Very tasty, and you can eat with just spoons!

By the way, the skin can be removed in other versions proposed today. It takes longer time for this, but the workpiece itself becomes even tastier.

Why are such tomatoes in their own juice so good? Not only will all the proposed options retain the natural aroma and taste of fresh, whole fruits, but you will also be able to eat absolutely all the contents.

The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravies and dressings, for example, for borscht or stewed potatoes.

And there is nothing to say about the possibility of using tomato juice from winter preparation for marinating meat before baking! It is enough to add a little of your favorite spices and the fragrant chicken will be a great decoration for any festive or ordinary family dinner.

Bon appetit and tomato delight all year round!

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

Tomatoes in their own juice, recipe for winter preparation by Elena Timchenko

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

Tomatoes in their own juice a simple recipe

A very simple and practical recipe in which there is a use for large, soft, and slightly crushed tomatoes... What you need for cooking:

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

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 low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes).

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

For a 3-liter jar, there are two kilograms of tomato and a liter of tomato juice.

Tomatoes in their own juice in slices: prepare the juice and cover

The lazy way to cook tomatoes in your own juice

To prepare tomatoes according to this recipe, we need:

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

We wash the tomatoes and make several punctures with a toothpick. Now we make a filling for tomatoes: grind the daikon, beets and a couple of tomatoes until mashed in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).

We also add pepper and vinegar (two teaspoons) there. Bring the filling to a boil, boil for ten minutes and pour tomatoes into it.

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

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

Ingredients (for 3 1L cans):

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

Rinse small tomatoes, chop with a wooden toothpick in several places, place tightly in sterilized 1L glass jars. Chop large tomatoes at random, put in an enameled pan, cover and heat without boiling, then rub the tomato mass hot through a sieve - you get tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon 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 foam, pour boiling juice into jars to 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 wiped through a sieve, if its uniformity is not too important, in this case, you just need to peel off the tomatoes by scalding them, then chop and darken, then puree, after which you can add to the mass passed through press garlic and allspice.

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

1. If tomatoes, harvested for the winter in their own juice, in the future you want to use for cooking various dishes, then before putting them in jars from them you can peel off, pouring boiling water for a few seconds.
2. To bookmark in a jar, you need to use medium-sized tomatoes of the same ripeness(either all brown or all red). These tomatoes shouldn't 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, check that they and fresh were delicious, but too sour and after harvesting will be sour.
5. Any spices, except for salt, can not be added, but salt acts as a preservative, therefore, you cannot do without it in the process of cooking tomatoes canned in their own juice. Cinnamon, sugar, pepper are optional. Too much salt is also not worth adding - add exactly as much as indicated in the recipe.

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

cut soft and overripe tomatoes coarsely and squeeze them a little in our hands to get rid of some of the seeds

Pass the tomatoes through a meat grinder and mix with the purified juice. Cook the resulting tomato juice for about 1 hour over low heat, stirring occasionally

Pour boiling water over tomatoes in a jar 1 time. let stand for 5 minutes. drain the water. put peppercorns, cloves (optional), garlic in a jar. Pour 5 tbsp separately into the ladle. l. sugar and 1 tbsp. salt (I took at the rate of a 2-liter jar, for a 3-liter one, 7 tablespoons of sugar and 1.5 tablespoons of salt are needed)

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

do not be intimidated by the large amount of sugar. I somehow tried to put less, it turned out not tasty at all.

Chopped tomatoes in their own juice: Tomatoes

Chopped tomatoes in their own juice we take only meaty and sweet tomatoes (I always do with robins). cut strong tomatoes into 2 or 4 pieces (depending on the size of the tomato).

Chopped tomatoes in their own juice

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.

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 in 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.

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.

Chopped tomatoes in their own juice recipe with photo

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.

Chopped tomatoes for the winter in their own juice

Cooking time: Not specified

Tomatoes (tomatoes) are biologically a berry, although we are used to classifying them as vegetables. Modern cooking without tomatoes would be incomplete, because a large number of delicious dishes contain them in their composition. Most chefs prefer to use canned tomatoes, the nutrients of which are much better absorbed. Half a cup of canned tomatoes will deliver 3 times more lycopene to the body than one fresh one. Prepare chopped tomatoes in your own juice for the winter, the recipe with the 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 intact, we will use ripe (but not overripe), strong vegetables. In this case, tomatoes at full maturity are not suitable. For such preservation, only whole fruits with intact skin are selected. We sort the tomatoes, rinse them under running water, dip them with kitchen paper towels. Cut out the stalk. Cut the tomato into 4 pieces. 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 can be used both in the microwave and in the oven, you can hold it over the steam (boil the lids in water). We carefully put chopped tomatoes in each jar. Shake slightly (do not press down either with your hand or with a spoon) so that the tomatoes “lay down” more compactly, since with further sterilization the vegetables soften and settle, leaving the jar half empty.

3. Pour sugar on top of the laid tomatoes. Additional spices are hardly used in this recipe. Sweet and sour tomato salad is thus aromatic, reminiscent of the "taste of summer".

4. Take a large roomy saucepan. Cover the bottom with a towel. Carefully place the containers filled with tomatoes. We fill the pan with hot water only up to the "shoulders" of the cans so that the water does not get into the tomato salad when boiling. We cover them with boiled lids. We set to sterilize for 15 minutes (count the time from boiling water). After the time has elapsed, we remove the cans and seal them hermetically with lids (if you use a euro-cover, just screw it up).

We turn our blanks upside down and wrap them in a thick cloth (blanket). We remove to cool in a cool place, wait for your turn!

5. Tomato salad prepared for the winter in such a simple way and according to such a simple recipe will be an excellent addition to all kinds of homemade dishes. By creating homemade products in the summer, you will provide yourself with a tasty addition to the bland winter kitchen. Eat and be healthy!

Chopped tomatoes in their own juice for the winter: a recipe with a photo - you will lick your fingers

Chopped tomatoes in their own juice for the winter, cooked according to the recipe with the photo, turn out to be fragrant and very tasty. The preparation is very simple.

Tomatoes in their own juice: 5 canning recipes

Canned tomatoes are considered one of the favorite snacks. This is due to the fact that tomatoes in their own juice can absorb almost any flavor, depending on the additional ingredients added to the preparation. This is what determines the wide variety of recipes that allow you to prepare the most delicate or crispy appetizer for the winter, ideally suited to the second courses.

Canned tomatoes are considered one of the favorite snacks.

Tomatoes in their own juice: a recipe for ages

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

• 3 kilos of fleshy 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 at the points of attachment of the stalk with a toothpick.
2. Overripe tomatoes are placed in prepared washed jars so that the vegetables do not slightly reach the neck.
3. Fleshy tomatoes are cut into large slices, placed in an enamel container and sent to the fire.
4. After the vegetables have boiled, they should be removed from the heat and chopped with a blender.
5. The resulting paste is mixed with granulated sugar, salt and fills the jars 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 sealed, turned upside down, insulated and cooled to room temperature.

Tomatoes prepared according to this recipe are juicy and tender. You can eat the appetizer 2 weeks after it has been rolled.

How to cook chopped tomatoes in your own juice?

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

To make 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 clove buds;
• 4 garlic cloves;
• 5 tablespoons of sugar
• 1 tbsp salt

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

1. Tomatoes are well washed under running water, and then overripe vegetables are cut into 4 pieces. The resulting slices are transferred to clean glass jars.
2. The rest of the tomatoes are minced. The resulting mass is put on fire and brought to a boil. Boil this mixture for 1 hour with regular stirring.
3. The vegetables placed in the jar are poured with boiling water and left for 5 minutes, then the infusion is drained.
4. Put pepper, cloves, garlic in a jar.
5. Sugar, salt are poured into a separate pan, 4 ladles of tomato paste are added, everything is mixed, boiled and poured into the blanks.
6. If there is not enough tomato paste, fill the jars with unsalted and tomato paste.
7. At the very end, 1 tablet of crushed aspirin is placed in the workpiece.
8. The container is immediately sealed, wrapped in a blanket and cooled down.

Tomatoes prepared according to this recipe are elastic, but at the same time tender. You can make the blank more fragrant by adding a few sprigs of your favorite greens to it.

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

Additional ingredients can be added to create a delicious tomato snack.

Most often, to improve tomato taste, the following is added:

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

Lazy Tomatoes with Beetroot 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 a tomato and beetroot snack in its own juice, which assumes the presence of the following ingredients:

• 1 kilo of tomatoes;
• 1 beet;
• 1 daikon radish;
• 3 garlic cloves;
• 2 tbsp sugar
• 2 tablespoons of salt;
• 2 dessert spoons of 9% vinegar;
• 4 peppercorns;
• 4 sprigs of greenery.

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

How pickled tomatoes are prepared:

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

You can 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.

For this you need:

• 2 kilos of green tomatoes;
• 5 pepperoni peppers;
• 1 large head of garlic;
• 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 using the Georgian method

How the blanks are made:

1. Peel the garlic and rub it on a fine grater.
2. Peppers, green tomatoes and greens is washable.
3. A "pocket" is cut into the tomatoes, which must be slightly opened and rubbed with salt.
4. The processed vegetables are put in a bowl and left for a couple of hours to release the juice.
5. At this time, with the help of a knife, all the greens and pepperoni are chopped.
6. The greens, peppers and garlic are mixed in a small bowl.
7. Next, you need to stuff each tomato with the resulting garlic mass and herbs. On average, 1 vegetable takes 1 dessert spoon of the mixture.
8. Stuffed tomatoes are placed in jars under slight oppression, covered with a lid and placed 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 ones several times. This procedure will allow all vegetables to be salted.

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

Tomato salad with onions

This recipe will allow you to prepare an excellent spicy salad for the winter, which will decorate any feast.

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

This recipe will allow you to prepare an excellent spicy salad for the winter, which will decorate any feast.

1. The tomatoes are washed, stacked in clean jars, alternating in layers with onions.
2. The peeled onions are cut into half rings.
3. Salt, sugar, cinnamon dissolve in the juice, pepper, cloves and bay leaves are added to it. Everything is mixed and brought to a boil. Then olive oil is poured into the mass, it is kneaded again 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 is drained, and boiling juice is poured in its place.
6. The snack is rolled up, placed on the lid and wrapped in a blanket.

You can eat the prepared workpiece in 2 weeks.

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

Tomatoes in their own juice: tomatoes for the winter, a recipe for the ages, 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 daikons.

Tomatoes in their own juice for the winter - recipe "Lick your fingers"

It is summer now! Hot season, rich in fruits and vegetables. You need to have time to eat them to your fill, while they are as rich in vitamins and microelements as possible. And we need to stock up for the winter, so that even then, we do not experience a lack of them. In addition, vegetables can not only be served on the table as a delicious appetizer, but also delicious dishes can be prepared from them.

For example, many dishes are prepared with tomatoes. And than buying them in a store with all sorts of preservatives, it is better to cook your own, homemade. Of course, this idea requires a lot of time. But what can't you do to cook wholesome and healthy food for your loved ones.

In addition, if you take into account that all this is not cheap in the store, then you can probably work hard in the summer. For example, a jar of tomatoes in their own juice costs about 80 rubles. And in a jar there are only 5-6 pieces. That is, they are just enough to cook only udin supper. 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.

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

They taste like fresh tomatoes, but only sweet and salty. They are also good as an appetizer, and there is simply no substitute for them for the preparation of second courses. So, for example, real Hungarian goulash in winter can be cooked with these preparations. And not only his, but also many other dishes.

Therefore, in the harvesting season, I try to prepare as many such jars as possible. And today I am sharing with you a recipe for cooking. Moreover, this recipe can be safely called "Lick your fingers", the fruits themselves and the juice are so tasty. And when you eat another tomato, every time you lick your fingers. So don't forget about it when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter cans. The 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. spoon
• Sugar - 3 tbsp. spoons

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan, bring it to a boil. Then put a colander in it, and in it the jar with the neck down. Leave for 10 minutes, during which time the can is completely steam-treated and becomes sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars have been sterilized, immediately cover them with lids.

4. Select small fruits for placing in jars. I use plum varieties, or they are also called "ladies' fingers". They are firm, resilient, fleshy. And they will definitely not fall apart, not during processing. nor during storage.

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

The most important thing is that both are tasty. Delicious raw materials also make a delicious final 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 them in a saucepan, and warm them up with the lid closed, but do not bring them to a boil. But in this case, it is better to first remove the skin from the tomatoes.
• Or you can use a juicer. Those residues that remain after the first spin can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

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

7. The specimens that will be put in jars are better to be peeled. This is very easy to do. Fill them all with boiling water for 5 minutes, then drain the water and pour over them with cold water. Then, picking up the skin 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 ​​the stalk. Then the skin 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, this 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, we boil water in a kettle.

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

13. Fill them with boiling water from a kettle. And cover with a metal lid. We leave for 10-15 minutes.

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

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

16. Immediately fill them with boiled tomato juice to the very neck. If you didn’t let the juice boil too much, then it’s just enough for two cans. I only have a couple of spoons left. But, in order not to be mistaken, you can make a little more juice. He will not be lost. There are those who want to try it right away.

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

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Tighten the lid with a seaming machine.

• They are also closed with screw caps, but I trust more preservation, which is rolled up with a seaming machine.

19. Turn the jar over and place it on the lid on a towel. Cover with a thick blanket or large towel and leave 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 did not break the process and tighten 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 become cloudy, then the whole process was successful. If the lid is swollen, then such a blank cannot be eaten!

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

But there is another way in which sterilization is indispensable.

How to cook tomatoes in your own juice with sterilizing cans

• We do everything the same as in the previous recipe. But you don't need to pour boiling water over the tomatoes beforehand.
• You need to prepare tomato juice using one of the above methods, boil it for 10-15 minutes over low heat.
• Then pour the prepared fruits over them. And put the jars with the contents in water for sterilization for 20-25 minutes.
• Pull out the jar one at a time, and immediately close it with a lid using a seaming machine. Then get the second one, and close it too.

How to properly sterilize jars of vegetables

• We take a large saucepan, spread a thick layer of gauze or cloth on its bottom.
• We put cans in the pan
• Pour water at room temperature, or slightly lukewarm, into a saucepan. So much water is needed so that it reaches the narrowing of the can, or, as they say, "up to the shoulders."
• Bring the water to a boil
• We reduce the heat to such that the water boils slightly, but does not boil
• We sterilize for as long as indicated in the recipe.

The sterilization time may be different for each recipe. It depends on what kind of product we want to prepare. There are so-called "capricious" products, they should be sterilized longer than less "capricious" ones.

To be sure, before pouring tomato juice into the jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is additional acid and will keep the jars safe for a long time. In the previous recipe for how to preserve cucumbers, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And they can be considered with all certainty the recipe "You will lick your fingers." They turn out to be fresh in taste. And salt and sugar only enhance this dignity. When you open a 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 simplest recipe without sterilization, and without vinegar. How to cook sterilized tomatoes. Do you need vinegar at all?

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. To do this, in a saucepan with hot water, tomatoes are dipped in portions 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 minced with a blender. 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 over 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 blanket. 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 sorted according to their degree of maturity. Soft and mature ones are poisoned by juice, and strong ones go 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.