How to salt tomatoes in your own. Video recipe for cooking tomatoes in their own juice without preservatives

23.08.2019 Blanks for the winter

The vegetable harvest was a success, the shelves in the basement are filled with all kinds of pickles and marinades, and the abundance of tomatoes never ends? After all, you can find a way out of any situation, namely this one can be solved not only with a useful, but also very, very tasty result. You can significantly save time for processing tomatoes and stock up on incredibly appetizing preserves for the winter, which will fill the whole house with summer aromas on a frosty day, using simple and original recipes for harvesting tomatoes.

"Bystrinka"

Most often, this recipe is used when you are lucky enough to buy or grow a large crop of cherry tomatoes. Small red, yellow or even black tomatoes, drenched in incredibly tasty marinade, look great. The amount of spices is calculated for 1 liter of ready-made juice.

Ingredients:

cherry tomatoes and large red varieties;
40-45 g of salt;
60-65 g of sugar.

Preparation:

Pass large tomatoes through a meat grinder, after removing the skin. It is easy to do this by dipping vegetables in a colander into boiling water for 12-15 seconds.
Measure the liquid, add the spices, pour into a saucepan and place on the stove, turning on high heat.
Send cherry to sterilized jars. Pour boiling water over the contents of the containers, after which, by all means, cover them with lids (do not roll up!).
Drain the liquid after a few minutes, and pour the tomatoes with boiling tomato mass.
Seal immediately, turn immediately and wrap with a warm blanket.

"Fragrant" tomatoes with pepper

A little trick: to make the preservation according to this recipe even tastier, choose small and fleshy tomatoes. In a few weeks, they will be soaked in marinade in jars, retaining their elasticity. In winter, it will remain to open the jar and proudly treat guests to incredibly tasty vegetables.

Ingredients:

60 ml of vegetable oil;
5 g cloves;
120 g salt;
300 g sugar;
3 liters of water;
360 ml of tomato paste;
500 g of sweet red pepper;
7 kg 300 g tomatoes (you can take multi-colored ones).

Preparation:

Grind the peppers with a sharp knife. You can pass through a meat grinder with large grates.
Boil a mixture of tomato paste, salt, cloves, sugar and vegetable oil.
Put tomatoes, peppers in a large cooking container, pour the mass removed from the heat. Put on the stove and after boiling, cook for a quarter of an hour.
If you wish, you can first remove the peel from the tomatoes, then the cooking time will take 5 minutes less.
Put the finished vegetables in glass containers (sterilized), seal.

Leave to cool, wrapping the jars upside down with a blanket.

With juniper

Unusual, but very tasty combination of tomatoes and juniper. There is no need to talk about the aroma - the fragrance is throughout the apartment. Before opening the canning, it is better to close the windows and the door tightly, because neighbors may also become interested in what it smells like.

Ingredients:

135 g sugar;
65 g of salt;
juniper berries (you can take dry ones);
5 g allspice;
8-10 grams of cloves;
6 kg 500 g of tomatoes (in half large and small).

Preparation:

Send cleanly washed cans for sterilization in a hot oven.
After cooling, fill the glass container with small tomatoes (pre-chop each vegetable with a fork or toothpick).
In a large cooking container, boil half a glass of water, put the tomatoes (large), cut into pieces, and cook until they are soft.
Rub the boiled tomatoes through a fine colander or metal sieve. Be sure to use a wooden spoon.
In a clean container, cook the tomato mass together with sugar and salt for a quarter of an hour.
While the tomato mixture is boiling, pour boiling water over the vegetables in a glass container, stand for 5.5-6 minutes, covering with lids. Drain the liquid using a special lid, in which holes are made.
Put a clove, several juniper fruits, and allspice in each jar. Pour boiling tomato marinade over vegetables in a glass container.

Cork immediately, without sterilization, cooling - air, inverted, under a warm shelter.

With greens

Tomatoes canned in this way are great for dressing borscht, making homemade cabbage rolls, lasagna or pizza. In order not to be smart with the preparation of lunch or dinner, steaming potatoes on the table are also ideal for an amazing combination of juicy tomatoes with herbs.

You can diversify the recipe a little by adding your favorite spices or herbs.

Ingredients:

2 liters of 500 ml tomato juice (freshly squeezed using a juicer or sieve);
150 g of herbs (dill, parsley);
85 ml vinegar;
190 g sugar;
200 g sweet pepper;
40 g salt;
4 kg 100 g tomatoes (medium-sized).

Preparation:

Pour the juice into a large container, immediately add spices, chopped peppers and vinegar. Cook at a low boil for at least a quarter of an hour, periodically removing the foam with a slotted spoon.
Cover the bottom of the glass container with a thick layer of greenery (can be chopped, can be whole branches).
Fill the containers with tomatoes (it is better to first pierce each with a toothpick in several places) to the very top.
Boil water, immediately pour the contents of the container. Drain off after a quarter of an hour.
Carefully pour the marinade into the jars, without adding to the very top.
Roll up with metal lids, send under a blanket for slow cooling, after putting the lid down.

A little secret - if the preservation is carried out in tomato juice, it is not recommended to remove the peel from the tomatoes: this will prolong the shelf life for a long time, and also prevent the fruits from boiling and losing their shape.

"Natural"

Such a recipe is a godsend for tomato lovers who cannot imagine most dishes without this delicious vegetable. Simple canning will perfectly complement soup, salad, stew. It will turn out especially tasty if you stew various vegetables with such a preparation in a saucepan. Eggplants, potatoes, cauliflower, carrots - for making stews at home, the scope of culinary imagination is endless, especially if you have a jar with a fragrant tomato delicacy at hand.

Ingredients (for a glass container of 0.5 l):

200 ml of tomato juice;
420 g of tomatoes (the cream is better, but if there is none, you can use any).

Preparation:

First, squeeze the juice from the discarded tomatoes, after cutting out the spoiled and suspicious parts.
Cut each tomato to be sent to the jar crosswise and place in a wide container.
Boil a lot of water, pour boiling water over the tomatoes. After three minutes, drain the hot liquid, remove the skin.
Cut each tomato in half, removing the green part of the stalk.
Fill the container tightly (do not tamp).
Bring the juice to a boil and pour the tomato slices into the jars.
Sterilize for about 15 minutes, but if there is a cool place to store the blanks, you can do without this by wrapping the container in warm clothes immediately after sealing.

Conservation secrets

In order for the preservation of tomatoes in their own juice to be tasty and stored for a long time, you should follow a few tips:

It is better to take the fruits of a bright red color, then, only they can give the most saturated shade to the sauce.
The most ideal varieties for steaming are plum varieties, they perfectly keep their shape and rarely crack.
Adding black pepper or mustard powder will improve the flavor, but some varieties of tomatoes may discolour slightly.
Metal utensils can also spoil the shade of tomato fillings, especially aluminum ones.

Tomatoes in their own juice (video)

Armed with recipes and a few useful tips, you can safely tackle the preparation of a delicious preparation, it will certainly turn out perfect!

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

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

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

Tomatoes in their own juice with spices two options

1st option not sterilized

Based on a 3 liter can, we need:

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

Preparation:

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

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

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

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

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

2nd option sterilized

We need:

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

Preparation:

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

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

Tomatoes in their own juice wedges

We need:

for a 3 l can

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

for 1 liter of juice

1.5 tsp salt
50 g sugar

Preparation:

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

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

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

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

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

Cook for health! Bon Appetit!

Tomatoes are an irreplaceable decoration of the dining table. And it is not so important in what way they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not needed, and the list of necessary ingredients is minimal.

Canning tomatoes in their own juice

Once you've found the recipe that's right for you, start cooking. Let's start by looking at the basics, regardless of the ingredient list. So, my tomatoes are good. We dry them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to do it with a margin, because it will be very disappointing if this product is not enough. And the surplus can be used elsewhere or just for a drink. Also important steps are laying, sterilizing and rolling vegetables. More on this below.

Tomato juice

Canning tomatoes can be prepared in more than one way. Let's take a look at some of them:

The first method is the simplest. We take tomatoes. We remove the stalk. Cut the tomatoes in half and grind them in a blender.
Second option. Cut the tomatoes into 4-8 pieces. Take a large saucepan, pour some water into it and lay out the chopped tomatoes. We keep the container over medium heat, which decreases when the tomatoes boil. All this is cooked for two hours and mixed periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, we wipe the puree through a colander.
Method three. Remove the stalk from the tomato, grind it, heat it up, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into a saucepan. The tomato mixture is boiled for 20 minutes with stirring. Take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, let's start laying tomatoes.

Putting vegetables in jars

The Tomatoes in Own Juice recipe assumes that vegetables should be placed in sterile jars. Therefore, at first, I properly wash the tank. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). We spread the tomatoes. Add salt to the previously prepared tomato juice (at the rate of 10 g per liter) and boil it a little. Fill the tomatoes with hot juice, cover them with metal lids, which are recommended to be boiled first.

Sterilization

Tomatoes in their own juice must be sterilized before rolling. This is done very easily. We take a large enough saucepan. Bring the required amount of water to a boil. At the bottom of the pan, put a cloth, folded several times, or a wooden grate. In this case, the cans must stand firmly and not come into contact with the pan.

We sterilize containers. A can (liter) should be in boiling water for 20 minutes, and a two-liter one - half an hour.

We take out the cans and twist them.

Pickled Tomatoes

Let's take a look at how to cook pickled tomatoes in their own juice. For a three-liter jar, we need the following products:

small tomatoes (dense) - 2 kg;
overripe tomatoes (soft) - 2 kg;
peeled garlic and horseradish root - ¼ st .;
sweet pepper - 250 g;
sugar and salt - 5 and 2 tablespoons respectively.

Cooking process

First, wash the overripe tomatoes and cut them into large pieces. Put in a container, bring to a boil. When they are completely soft, grind through a sieve. Add salt and sugar to the puree juice we got. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic dish, rub the horseradish on a grater, pass the bell pepper twice through a meat grinder. We add all this to the boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in pre-sterilized jars. Fill the tomatoes with boiling tomato, cover with lids. Sterilize for 25 minutes. Roll pickled tomatoes in their own juice (see photo below), turn upside down, wrap.

Option without sterilization

The Tomatoes in Own Juice recipe may not be that complicated. So, we will use:

small hard tomatoes - 3 kg;
soft juicy tomatoes - 3 kg (for juice);
peppercorns (black) - 8 pcs.;
dill and parsley - 2 branches each;
sugar and salt - 1 tsp and 1 tbsp. l. respectively per liter of juice.

My tomatoes. Then we wash and finely chop the greens. For making juice, cut the fruits into large pieces, put them in a saucepan. Bring to a boil, add the herbs. Cook for about 20 minutes on low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve in the cooked mass of tomatoes, we separate the cake from the juice.

As noted in the reviews of experienced chefs, tomatoes for curling (small) need to be heated with a toothpick or fork to prevent them from cracking when preserved. Then we put them tightly in sterilized jars, add 2 black peppercorns to each container, pour boiling water. Cover with lids and leave for 20 minutes.

Bring the tomato juice to a boil again. Add salt and sugar to it and mix. Pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

Turn the tomatoes in their own juice upside down, wrap them up and leave until they cool completely.

Horseradish and garlic recipe

This recipe's Tomatoes in Own Juice can be used as an excellent sauce for meat and a variety of side dishes.

We are counting on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):

tomatoes - about 1.5 kg + for pouring;
garlic - ¼-½ tbsp.;
carrots - 250 g;
sweet pepper - 250 g;
parsley;
horseradish - ¼-1st.;
sugar and salt - 5 and 2 tablespoons respectively;
allspice (peas) - 5-6 pcs.

We sterilize jars and lids as usual. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. Put parsley at the bottom of all the jars, and tomatoes on top.

To prepare tomato juice from a tomato, remove the skin, grind them in a meat grinder, in a food processor or blender. In the same way, you need to chop horseradish, garlic, bell peppers and carrots. We take garlic and pepper to taste.

Pour the tomatoes to the top with boiling water, cover with lids, then a blanket or a warm towel. We keep them in this form for 5 minutes. We drain the water. Pour boiling water the second time. We leave it like this for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. We take the tomato mass, add pepper, sugar, salt. Let it boil. We put chopped vegetables. Boil over low heat until the foam stops forming at all.

Drain the water from the cans. Fill immediately with boiling juice. We roll up the lids, put them upside down, wrap them in a warm blanket.

"Lazy" tomatoes

Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy". Seasoning and sterilization of vegetables are not intended. In addition, such blanks are perfectly stored.

Put the tomatoes in a clean jar, fill them with boiling water twice, each time stand for 10 minutes. Fill for the third time with brine, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half cups). We roll up the banks.

A few more recipes

Everyone knows about the usefulness of tomatoes, both fresh and prepared. There is an opinion that if you eat one tomato a day, it will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We suggest that you familiarize yourself with several useful options for salting tomatoes in your own juice.

Diet recipe - "tomatoes in their own juice". It does not use salt, sugar or vinegar. As you know, there are people who, for health reasons, are prohibited from these products, or they need to use them in limited quantities.

So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with rings of sweet pepper and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. You do not need to pour tomatoes on anything. We sterilize the containers for 15 minutes and roll up. This is how easy it is to prepare natural tomatoes in their own juice.

Tomato slices recipe

These tomatoes have an amazing taste, and most importantly, according to reviews, they are well stored without vinegar. At the bottom of the jar, put a clove of garlic, bay leaf, a small onion, black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. Add vegetable oil (one tbsp. L.). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for peeled tomatoes in their own juice

We take red tomatoes, scald them with boiling water, remove the peel, put them tightly in jars (sterilized). Put dill, currant leaves (black), garlic on top. Fill with marinade (boiling): a liter of water, salt - one tbsp, sugar - one tsp, citric acid - a quarter tsp. The workpiece is even tastier if you take not water, but tomato juice. Such tomatoes are quickly eaten, and the juice is drunk.

Storage of workpieces

It is very easy to store, as well as to cook tomatoes in your own juice. For this, the jars must be placed in a cool and dark place. If it's not hot at home, then this preservation is well stored in the pantry at an average room temperature.

The subtleties of cooking

Such preparations - tomatoes in their own juice - require adherence to some simple rules. Judging by the reviews of experienced hostesses, the most important of them are as follows:

Firstly, if it is assumed that tomatoes will be used as an ingredient in the preparation of various dishes, it is necessary to pour boiling water over them for a few seconds before placing them in jars and peel them off.
Secondly, when we canning tomatoes in our own juice, we choose medium-sized fruits for this and are necessarily the same in terms of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used for making fillings. In this case, they should be juicy, fleshy, ripe and soft enough.
Thirdly, in order for tomatoes to turn out well, you need to check their fresh taste. Obviously, vegetables that are too acidic will also be in the form of blanks.
Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe, with the exception of salt, since it is a preservative necessary in the process of preparing a tomato in its own juice. But it's just as important not to overdo it with this component. Therefore, observe the proportions indicated in the recipe.

A good housewife will make sure to preserve the tomatoes in their own juice for the winter. The recipes for such blanks are presented below.

Tomatoes in store-bought tomato juice

Many housewives are depressed by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the forces and volume of the dishes are not spent very rationally.

It will be much better if you use those conservation methods when pouring tomatoes with pleasure is drunk. But when the harvest does not allow you to cook tomatoes in your own juice for the winter, the recipes of which suggest the presence of a large number of vegetables, you can resort to purchased juice. Here is one of the recipes.

Step 1. The tomatoes are thoroughly washed, the stalks are removed, and allowed to dry.

Only selected fruits can be preserved, without damage or stains. Do not use soft and stale tomatoes. Pickling low-quality tomatoes, the hostess runs the risk - the cans can explode at any moment, and all the work will go down the drain.

Step 2. It is also necessary to prepare spices for canning:

Bay leaf;
cherry leaves;
currant leaves;
pepper;
cloves;
Dill;
garlic.

There is no strict regulation here - there is no comrade for taste and color, as they say. Some people prefer to make tomatoes in their own juice with horseradish. This additive will only add spice to the canned food. The hostess first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime in the event that the hostess decides to do without spices altogether, giving the aroma of leaves, garlic and pepper. Tomatoes even then turn out to be of amazing taste, and even little children drink the juice after them with pleasure.

Step 3. To cook tomatoes in their own juice without sterilization, use heating them with boiling water. This procedure is reminiscent of salting vegetables with a hot marinade.

So, the tomatoes are neatly placed in steamed jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, it is poured into a container, sugar and salt are poured at the rate of a tablespoon without a top for one and a half liters and brought to a boil. By the way, if you want to cook sweet tomatoes in your own juice for the winter, you can almost double the sugar portion.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for another couple of minutes.

Step 7. It's time to drain the water from the jars of tomatoes and pour over the boiling marinade. Juice should be poured to the very top so that there is no empty space left in the container.

Step 8. Immediately, the jar is sealed with sterilized metal or glass lids.

Step 9. The sealed containers are turned upside down and wrapped warmly.

Only after cooling can the container with tomatoes marinated in juice be removed to a permanent storage location.

Now there is something to please both family members and guests. It should be noted that these tomatoes taste excellent, everyone treats them with great pleasure.

In the same way, you can cook tomatoes in your own juice with bell pepper. To do this, put the pepper cut into quarters at the very bottom of the cans along the walls. The rest of the recipe does not change.

How to cook tomatoes in their own juice with tomato paste

Store-bought tomato juice is not to everyone's taste, as some people think it contains too many different unnatural additives. But how to make tomatoes in your own juice without having the right amount of vegetables at hand to make natural juice? Experts believe that there is a way out.

Experienced housewives advise preserving tomatoes in their own juice for the winter with tomato paste. Recipes for such blanks suggest using both factory-made pasta and one made with your own hands as filling vegetables.

Master class with step-by-step photos of canning a tomato with tomato paste

Step 1. Selected tomatoes are washed.

Step 2. If desired, the hostess can put spices, herbs and seasonings in jars before laying the tomatoes.

Hot peppers can spoil the taste of the marinade. It can be put in jars only on a ring no more than 2-3 mm wide to give some sharpness - for an amateur.

Step 3. Tomatoes are placed in sterilized glass jars.

Step 4. Boiling water is poured into the banks and left for 5-6 minutes.

Step 5. Then the water is drained and poured a second time, again with boiling water.

Step 6. While the tomatoes are steaming in hot water, prepare the tomato paste marinade. First, it is diluted with cold boiled water, observing the proportions. To do this, you need to take 1 part of the paste and 3 parts of water and mix everything thoroughly.

Step 7. Drain the water from the jars of steamed tomatoes. Boiling tomato juice, reconstituted from pasta and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that there is as little free space as possible.

Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then they turn the canned food over, put it on the lids so that the bottom is at the top, and wrap it up with something: a blanket, a coat, terry towels.

The longer the heat stays in containers with freshly canned vegetables, the better the workpieces will be, the longer they will stand.

In fact, this method is more environmentally friendly than canning tomatoes with juice from boxes. And the taste of the filling is in no way inferior to that made from natural tomatoes.

Tomatoes in their own juice - a recipe for ages!

The most delicious and healthy are tomatoes, which are canned in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins, which do not go for laying in jars.

You can not make juice from moldy, late blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for a long time.

After selecting fruits with cracks and damaged skin, substandard shape and size, they are washed and cut.

Then the tomatoes are passed through a juicer. It is recommended to skip the extractions a couple more times, since after the first extraction there is still a lot of juice in it. For example, 6 kg of tomato produces almost 4 liters of juice. Moreover, the last liter is already squeezed out of the squeeze!

If desired, the resulting juice can be filtered through a fine sieve or cheesecloth to remove the seeds.

After that, salt and sugar are added to the juice, 2 teaspoons without top for every half liter and put on fire.

You should not add vinegar to the juice, as is done when preparing a filling from purchased juice, since there is already enough acid in the natural juice.

During the boil, a foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.

After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.

Tomatoes are tender and sweet. And the taste of the filling is hard to describe! And even tomato seeds do not spoil the overall impression in the least.

Tomatoes in their own juice with bell pepper and celery

For housewives who do not have a juicer at home, but want to make harvesting tomatoes in their own juice for the winter, there is a recipe that lovers of Italian cuisine use. After all, the filling that remains after the canned tomatoes are taken out of the jar can be used not only as juice, but also as a sauce for lasagna or spaghetti.

Step 1. Tomatoes are washed, large and cracked tomatoes are selected for juice, and small ones are set aside for conservation. For canning 2 kg of small tomatoes, 3.2 kg of large tomatoes are required to make juice from them.

Step 2. Tomatoes, intended for juice, need to be cut and put in a saucepan. Half a liter of water is added there and a bunch of celery tied with thread is placed, about 4-5 branches.

Step 3. Put the pan on the fire and cook until the tomatoes are boiled well.

Step 4. At this time, the bell pepper is peeled from seeds, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Pierce small tomatoes with a fork so that the skin does not burst during canning.

Step 6. The celery is removed and discarded, and the tomatoes are smashed with a blender right in the pan.

Step 7. The resulting gruel should be rubbed through a sieve to remove pieces of skin and seeds and get a thin and delicate consistency.

Step 8. Add 8 tbsp. To the resulting juice. l. sugar and 3 tbsp. l. salt, again put on low heat, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn.

Step 9. In sterilized jars put 2 leaves of laurel, 3-4 peas of allspice and the same amount of black, 2-3 "cloves" of cloves. Then tomatoes and bell peppers are carefully placed.

Step 10. Tomatoes are poured with boiling water, covered with lids on top and left for 20 minutes.

Step 11. After 20-25 minutes, the water must be drained from the cans, and the contents must be poured with boiling juice.

Step 12. Immediately, the cans should be sealed, turned over and wrapped warmly. Canned food should cool slowly - this contributes to additional sterilization of the contents.

Tomatoes in their own juice for the winter step by step

Tomatoes can be canned without pouring at all. It is best to use half liter cans for this recipe. Before filling, they are sterilized over steam, putting on the spout of a kettle, in which water is boiling on fire.

If you want to make tomatoes in your own juice with garlic, then put 3 cloves of garlic on the bottom of each jar. 7 peppercorns are also added there. You can also throw a couple of carnations at the bottom.

In each jar they put half a teaspoon of salt and one spoon, also a teaspoon, of sugar.

Be sure to remember! Tomatoes won't last long without citric acid. You need to put it a little - how much to fit on the tip of the knife.

The fruits intended for conservation are selected and washed.

Usually peeled tomatoes are cooked without marinade in their own juice for the winter. But since removing the skin from tomatoes is a troublesome business, you should use a little "grandmother's" secret

Having put the tomatoes in a bowl, they should be doused with boiling water and left to stand for 5 minutes. After that, the water is drained and poured cold. Usually, this procedure is enough to easily remove the entire skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones put whole. If the harvest is such that all the fruits are large, this recipe is perfect for preserving chopped tomatoes in their own juice for the winter.

The filled jars are covered with sterile lids. To do this, they are boiled for several minutes. A piece of cloth is placed at the bottom of the pan with water in order to avoid splitting the sterilized containers. Install the jars so that their shoulders are hidden by the water. The fire should be moderate under a pot of water.

After the cans have been sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should sink down. In this case, tomatoes are added to the container and the jar is again covered with a lid. After the cans are completely filled with tomatoes, and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.

These delicious tomatoes cooked for the winter in their own juice can stand for 3 years without losing their taste. And preserving them, as you can see from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photo

Perhaps the most delicious and beautiful canned food is obtained in its own juice from cherry tomatoes. These miniature tomatoes taste amazing and look great even when canned.

To make such a preparation for the winter means to provide yourself and your loved ones with a tasty and healthy dish.

For cooking, the hostess will need 2 kg of cherry tomatoes and juice. As you can see from the recipes above, you can use commercial juice reconstituted from pasta and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, as it is natural, unlike all other options.

Prepare a filling of large tomatoes, washing them, cutting them into pieces.

After boiling them over low heat, grind the mass with a blender or mixer.

Then you should grind the mass through a sieve to remove the seeds and skin of the tomatoes. After this procedure, the juice turns out to be of a finer consistency than just tomato mass crushed with a blender.

Salt 5 tbsp is added to the resulting juice for 3 liters. l. and sugar 6 tbsp. l. You can, if you wish, put 5 peppercorns and the same amount of lavrushka leaves in the mass. Some also add cinnamon. It is enough just a little - to take it on the tip of a knife.

Now the juice should be put on the fire again. It is boiled for 15 minutes after boiling, constantly removing the foam formed on the surface.

While the juice is brewing, the hostess sterilizes the jars. They can be worn over the spout of a steaming kettle of boiling water. The lids are also sterilized by boiling them.

Plain whole fruits of cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.

Tomatoes are poured with boiling water and kept so for 7 minutes.

Then the water is drained, and the tomatoes are poured with boiling juice. Pour the fill to the very edge of the can. After that, they need to be quickly sealed with lids, turned upside down and covered with a blanket. So canned food should stand until it cools completely, after which it can be put away for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. And the juice is so tasty and healthy that after opening the can, the contents "evaporate", as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is pure truth.

It is shown in more detail how to cook tomatoes in their own juice for the winter, in the video:

A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With mouth-watering and juicy tomatoes, rich tomato juice with a pleasant taste.

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

Let's open the jar in winter, here's a ready-made appetizer and a base for making pizza, sauce, gravy and soup. Until the season of autumn harvesting is over, we are trying to prepare more of these jars.

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

All that is needed for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. spoon of salt

For two 1 liter jars we need:

small tomatoes - 1.2 kg
large tomatoes - 1.8 kg
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 2 tbsp. l.

Preparation:

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

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

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

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

Cut the peeled tomatoes into slices, place in a saucepan.

Grind the sliced fruits with a blender until smooth.

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

To put in jars, take whole tomatoes of small sizes, plum-shaped or round. With firm pulp and firm skin.

In the area of the stalk, we make a puncture of the fruit with a toothpick to a depth of 1 cm. This will prevent the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in banks, more tightly.

Fill the jars with hot water, in small portions, up to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

We drain the water and immediately fill it with boiling tomato juice under the very lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, check for leaks. We wrap it in a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We observe them for a couple of weeks so that they do not explode, and then we put them away for long-term storage in a cool, dark room.

Hope this step-by-step recipe helps you make awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We do not waste time making juice, grinding and cutting tomatoes.

Ingredients:

whole fruits - 1.5 kg
tomato paste - 200 gr.
water - 2 l
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
a mixture of ground peppers - 1/2 tsp.

Preparation:

Preparing the juice. Boil water in a small saucepan.
In a bowl, dilute the tomato paste with warm water until smooth and pour into a saucepan.
Add salt, sugar, pepper and boil for 5 minutes.
Let's try! It's not too late to correct the taste.
Place small tomatoes in a colander.
Immerse in boiling water for 1-2 minutes and cool with water.
Separate the skin from the pulp.
Put the peeled tomatoes in prepared jars and fill them with hot juice.
We sterilize the filled jars, with a capacity of 0.5 l - 8 min, 1 l - 15 min. We count the time from the moment the water boils.
We roll it up, store it in the cellar.

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

Sterilized cherry tomatoes in their own juice

Recently, cherry babies have become fashionable. These tiny, beautiful fruits have a very bright and rich tomato flavor. They have a high sugar content, more nutrients and vitamins than their large counterparts. Fruits until the very frost, and are kept fresh for a long time, retaining an excellent appearance and taste, excellent for preservation for the winter.

Ingredients:

To prepare 1 liter of canned food, you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice, you need 30 grams of salt.

Preparation:

For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such "kids" it is better to take smaller jars, with a capacity of 1 liter, 0.7 liter or 0.5 liter.
My cherry, we sort by degree of maturity. The softer and more mature ones will go for juice, and the stronger ones will go for laying in a jar.
Preparing the juice. We pass soft tomatoes through a meat grinder pre-scalded with boiling water.
Grind through a fine sieve, separate the seeds and skin. As a result, we get a clean pulp.
Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, stir constantly and remove the resulting foam. We boil until the foam completely disappears.
We put the hard cherries in a colander, put in boiling water for 1-2 minutes, cool in cold, easily separate the skin from the pulp.
We put the prepared fruits tightly in jars.
Fill with hot (70-80 degrees) juice, cover with boiled lids.
Put the filled cans in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
Roll up, turn the lid down.

It turned out delicious - just lick your fingers! Store at room temperature on a shelf in the closet. We use it for salads and as a side dish for pasta and meat. We use juice as a drink or for preparing first courses instead of tomato.

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

Large tomatoes weighing more than 150 grams have grown in the garden. Gorgeous, with tender, fleshy flesh, but they just "don't want to go into the jar." To save for the winter, cut into large slices.

We will need:

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

tomatoes - how much will fit in the jar
salt - 1 tbsp. l. without top
sugar - 1 tsp with a slide
bay leaf - 1 pc.
a mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

According to this recipe, delicious, piquant, with a special taste, tomatoes in their own juice are obtained.

We need for a 3 liter jar:

tomatoes in a jar - how much will fit
tomatoes for juice - 1.5 kg
horseradish - 1 tbsp. l.
garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

salt - 1 tbsp. l. without slide
sugar - 2 tbsp. l.

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

Preparation:

We prepare tomato juice from culled overripe fruits. After washing, set them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. Wipe hot through a fine sieve.
Peeled horseradish root, rub the chives on a fine grater. I entrust this procedure to my husband, he calls it “gouge out the eye”. From the grated mass, we need a tablespoon of both ingredients.
We heat the juice again, add prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, let's boil a little longer, without covering the pan with a lid. If the norm, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
We put whole tomatoes tightly in a prepared jar, and pour hot tomato paste under the neck, cover with a lid and sterilize.
Sterilization time at 100 degrees for 3 liter cans is 20 minutes.
Store them in a cool, dark place until winter.