Tomatoes in their own juice at home. Tomatoes in their own juice for the winter - simple recipes "lick your fingers

27.09.2019 Restaurant notes

Food preservation greatly simplifies the daily cooking process for each housewife. This is no secret to anyone. Harvested vegetables and fruits allow you to always have the right component on hand to make this or that dish. No need to run around the shops and waste time processing and preparing the original products. It is much easier to get the right jar from the shelf and solve the problem without additional effort.

It is difficult to imagine the first or second dishes that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is part of various sauces and roasts, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for harvesting tomatoes, no doubt, is canning in natural fill. To do this, you need to know how to do. There is nothing complicated. You just need to carry out the necessary steps in stages. And the result will be guaranteed.

As you know, how many people - so many opinions. Therefore, every housewife has a recipe for how to make tomatoes in their own juice. But all of them are united by a clear sequence, which must be observed during the preparation process. The process itself takes very little time. It will take no more than two hours for the jars with delicious tomatoes floating in the aromatic filling to be on the table.

So, how to do. First you need to prepare the necessary source products. For canning, it is better to take small vegetables. They are easier to put in jars. And for the preparation of a liquid medium, you can use several large tomatoes.

Of the products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.

The process itself consists of several main stages:

  1. Rinse vegetables thoroughly.
  2. Small tomatoes carefully stacked in jars to the top. Previously, the peel in them must be pierced with a needle in several places.
  3. Cut large tomatoes arbitrarily, put in a pan and slowly bring to a boil under the lid.
  4. Then wipe the mixture through a sieve. The result is a natural
  5. Add the required amount of salt and sugar for every 1.5 liters of hot mass, carefully move.
  6. Pour the mixture into jars, cover them and pasteurize in a wide container with boiling water for 8-10 minutes.
  7. Banks clog up and turn upside down. Leave in this position until completely cooled. You can store them anywhere.

This is the easiest, but not the only way, at home. There are others.

In cooking, usually done in two ways. It all depends on the type of main source product. Unpeeled or peeled tomatoes can be used for preservation. Here, the cooking technology is slightly different. The process will look like this:

  1. Rinse the small tomatoes.
  2. In several places, cut a peel on each tomato.
  3. Put the vegetables in a pot with boiling water, cover tightly with a lid and leave in this condition for 15-20 minutes.
  4. After the time has expired, remove the tomatoes from the water, peel them and carefully place them in jars sterilized in advance.
  5. Grind the remaining tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
  6. Then add sugar and salt.
  7. Pour the contents of the cans with the resulting hot mixture and close tightly with metal lids. Sterilized in this case is not necessary.

Such tomatoes can not only be eaten as an independent dish. They are perfect for preparing various aromatic sauces.

Very tasty tomatoes in their own juice can be prepared without the use of any additives. This is done extremely simply:

  1. Remove stems from well-washed vegetables.
  2. Tomatoes chopped randomly. The pieces should be large enough.
  3. Place food in a saucepan and put on low heat. After boiling, cook for 20 minutes.
  4. Put the finished mixture in prepared jars and roll up.

Summer is in full swing and finally the time has come for harvesting for the winter. I love this time, because so many new recipes can be found, so many different goodies to come up with! What we just do not prepare, then to enjoy the gifts of our garden and garden for a long time. Very popular, or. Everything is unusually tasty. It’s also convenient - he worked in the summer, and in the winter “as I found”.

Canned or salted tomatoes disappear from the pantry first. Recently, I try to cook with less vinegar, so as not to harm the stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. There is a double benefit here - you can eat tomatoes with pleasure, and drink homemade tomato juice. Beauty!

Today I want to introduce you to some wonderful and simple recipes for tomatoes in my own juice.

  The most delicious tomato recipe in your own juice

This recipe is most liked by my family, so let's start with it. For such a harvest, it is best to use ripe tomatoes. Moreover, they are also not very beautiful - they will go to juice, with which we will fill selected beautiful tomatoes.

We will need:

  • tomatoes (I don’t specifically indicate the exact amount, but I had 4 kg)

For 1 liter of tomato juice:

  • salt - 1.5 tbsp. l
  • sugar - 3 tbsp. l

Pour 1 tbsp into each jar. l cider vinegar

We sort the tomatoes. All tomatoes are divided into approximately two parts. We select the smallest and most beautiful ones, we will put them in banks. And beaten, large and uneven will fit for tomato juice. As they say, non-waste production.

We cut off all dubious areas of damaged tomatoes, only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience, I grind them with a blender. You can use a juicer or a mixer - as you wish.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l salt and 6 tbsp. l sugar, stir. After boiling, immediately turn off.

First we must prepare clean liter jars, and pour lids over boiling water. Prepare more boiling water, we will do the first pouring of tomatoes.

While the juice is boiling, we put whole tomatoes in clean jars, put them tightly, so that there are fewer voids. Pour boiling water over each jar.

So that the tomatoes do not burst, each can be pricked with a toothpick in the area of \u200b\u200bthe peduncle. And you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour quite a bit of hot water on the bottom and wait a few seconds. Pour in water not all at once, but gradually.

We put a lid on top and wait 5 minutes, let the contents of the jar sterilize a little. We drain the water.

Immediately, until the tomato juice has cooled, pour it into a jar to the very neck. Pour 1 tbsp directly into the jar. l apple cider vinegar.

Cover each jar with lids and roll up. Be sure to turn it down with the neck, wrap it with a blanket and leave it to cool completely.

  Preservation of tomatoes at home without sterilization

Simple and quick recipes are probably all very fond of. Hostesses always have a lot to do, and if you can find a simple recipe without troubles, then we are happy to save time when cooking. But the taste of our billet will not suffer from this. Let's get started.

We will need:

  • tomatoes

For 1 liter of tomato juice:

  • salt - 1 tbsp. l
  • sugar - 1 tsp.

2 kg of tomatoes will require approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice, we will use large yellow tomatoes, and put small plum tomatoes in jars.

Tomato juice can be squeezed using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and send them to a juicer. The resulting juice is poured into the pan, add salt and sugar. Bring to a boil and simmer for 10 minutes. Foam forms which can be removed, although this is not necessary.

We will not do without sterilization at all if we want to preserve the harvesting for the winter. Therefore, glass jars, preferably liter, are pre-sterilized in the oven, microwave or over the kettle.

If you have not chosen yet, use my tips. Do not forget to boil the lids.

Any preparation for the winter loves cleanliness!

We put tomatoes in hot jars. At this time, you can boil water in the kettle. Pour jars of tomatoes with boiling water, cover with lids and leave for 10 minutes.

We drain the water, and immediately pour hot tomato juice into the jars. Pour jars to the very top.

Cover with clean metal lids and tightly close. Banks are turned upside down.

It remains to wait for an occasion to open this yummy.

  The recipe for centuries - tomatoes for the winter with vinegar

Vinegar is often added to the classic tomato recipe recipe. And although not everyone loves him, he is nevertheless one of the most reliable preservatives, which helps preserve preparations even in a city apartment. And why the recipe for centuries? - Yes, because if you try to pickle tomatoes according to this recipe, you will want to keep it for a long time.

  A simple recipe for a 1 liter jar of garlic

We will need:

  • tomatoes (about 1.5 kg in 3 liter jars and about 2 kg per juice)
  • black pepper peas
  • bay leaf
  • allspice
  • garlic
  • cinnamon
  • clove

For 1 liter can:

  • salt - 1 tbsp. l
  • sugar - 1 tsp.
  • vinegar - 1 tsp

There are recipes in which instead of natural tomato juice, tomato paste is bred. I do not want to describe them, it seems to me that it turns out not so tasty and fragrant as with homemade juice. In this recipe for 3 liter jars, you need about 1.5 liters of juice.

Cut the tomatoes for juice into slices and grind with a mixer, juicer, meat grinder or wipe through a sieve. Choose any available and favorite way. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into the pan, add cinnamon and cloves. Bring to a boil and cook for 10-15 minutes on low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove foam

While the juice is being prepared, put spices and a couple of cloves of garlic in the sterilized jars at the bottom. We lay tomatoes cut into large pieces. Pour jars with hot water, most conveniently from the kettle. Cover and leave to pasteurize for 10 minutes. We drain the water.

Right in the jar, now add 1 teaspoon of salt, sugar and 9% vinegar.

You can not add vinegar according to this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the tomatoes with ready hot juice again, immediately twist with a metal lid and turn the jar over.

As you can see, everything is simple. And in a few days you can enjoy a delicious snack.

  Video on how to cook tomatoes in tomato juice without vinegar

When I looked through recipes on this topic, I drew attention to reader comments. Many do not like recipes with the addition of vinegar. I am loyal to vinegar, although in recent years I have been reducing its amount in blanks. And this recipe without vinegar, tomatoes are obtained as natural.

  You’ll lick the tomatoes without peel and marinade

Tomatoes can be preserved without marinade. After we cut them into slices, they will give a lot of juice. So why bother marinade? And in order to make their taste more delicate, we will remove the skin from tomatoes.

We will need:

  • tomatoes

For 1 liter can:

  • salt - 1 tbsp. l
  • sugar - 1 tsp.
  • vinegar - optionally 1 tbsp. l

We will need to peel the tomatoes. To make this easier to do, we make an incision crosswise on a tomato with a sharp knife.

We pour tomatoes with boiling water. After that, the peel is removed very easily.

Now cut the tomatoes into pieces.

Cans for this recipe can not be sterilized beforehand, just rinse with soda. Tomatoes are tightly packed in clean jars, lightly rammed with a spoon. See how much juice appears in the jar. He must close the top of the can.

Pour 1 tbsp into the jar on top. l salt and 1 tsp. Sahara. Many people like sweet marinade. In this case, you can put sugar like salt, 1 tbsp. l

We put the jar in a pot with hot water to be sterilized. Be sure to cover with a boiled lid. Before this, lay a towel or napkin on the bottom of the pan. Boil for about 15 minutes.

At the end of sterilization, 1 s can be added. l vinegar. Although, I repeat, this is not necessary. If you comply with all sterilization conditions, the banks will stand without vinegar. And then you get the taste of a natural vegetable.

In fact - you’ll lick your fingers!

  Cooking tomatoes in our own juice with bell pepper

If you add bell pepper to the marinade, then the appetizer will get a special aroma. I think it's worth trying and diversifying our recipes with another one. I hope you enjoy it. This recipe is also without an exact quantity - we add all the ingredients to taste.

We will need:

  • tomatoes
  • bell pepper
  • celery leaves
  • garlic
  • bay leaf
  • black pepper peas

We’ll prepare the jars in advance, we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small beautiful tomatoes that we will put in jars. We pierce each tomato with a knife at the peduncle.

At the bottom of the jar we put peppercorns, bay leaves and fresh celery leaves.

Put tomatoes tightly in a jar. At the bottom of the jar, I try to lay out more fruits, and on top the smallest. Inside the jar we introduce a couple of cloves of garlic.

Pour boiling water over the contents of the cans, cover with a lid and leave to sterilize for 20 minutes. We drain the water and again pour another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes with a blender until smooth.

Chop the bell pepper in small pieces. We spread it in a pan and pour the tomato mass there. Do not forget to salt to taste. Cook this puree for about 10 minutes, stir occasionally.

Now pour the tomato juice into jars with tomatoes to the very top and cover with lids. It is no longer necessary to sterilize, two hot fillings are enough. Roll up or close the lids tightly.

We turn the cans over so that all the air comes out, wrap ourselves in a warm blanket and leave it to cool completely.

Be sure to try cooking with this recipe, you won’t regret it.

  Fast salted tomatoes in their own juice - video from Emma's grandmother

I just could not resist, so as not to introduce you to another wonderful recipe. Salted tomatoes is another recent discovery worthy of a separate topic. But I’m in a hurry to introduce you to such a quick and easy way to cook tomatoes in your own juice. And I think you will like it.

So, another way of harvesting, which will help to please you and your family in the long cold winter, and possibly surprise your guests. If you have read this article to the end, then you will probably agree that it is worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious blanks.

I wish you inspiration in the kitchen!

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Good morning everyone! Well, time is running out, the garden has almost been tidied up, and there are still tomatoes in the apartment that require our attention. Which of them can still be created? Of course, roll them in cans for the winter, but how?

In past articles, you learned how to make them sweet, but for today, let's make tomatoes in our own juice. After all, such a delicacy turns out to be very useful, and most importantly very tasty. And on frosty winter days, it will very quickly disappear from our plates.

And what a funky marinade will turn out, because it is a real one of real red ripe and juicy tomatoes, and you can use this instead of juice.

Well, let's learn how to make this dish correctly, so that the tomatoes do not crack or burst in jars, are beautiful, like in a store on the counter, and most importantly, we find out what proportions of ingredients you need to observe.

  Tomatoes in their own juice for the winter “Lick your fingers”

Such a simple and seemingly classic version of the preparation, and almost no time costs. One of the most delicious recipes for the winter without the addition of vinegar. Such a workpiece is close to GOST standards in force.

We will need:

The proportion of 4 liters:

  • large juicy tomatoes - 1.5 kg
  • small tomatoes for pickling 4 liter jars - 2 kg
  • salt - 4 tbsp
  • sugar - 4 tbsp
  • allspice - 10 pcs.
  • bay leaf - 4 pcs.

Cooking method:

1. Take two types of tomatoes.

Important! Take tomatoes for juice ripe, juicy and meaty, and for canning small and elastic, dense, so that it is convenient to put it in a jar.

Make tomato juice from juicy tomatoes, for this, wash them with cold water, the stem, and if there are any stains, remove with a knife. Cut into parts that fit well and conveniently into the hole in the meat grinder. Next, twist through a meat grinder.


2. Here is such a cool and beautiful tomato puree. You should get 2-2.5 liters.

Add salt, sugar, lavrushka and allspice to it for flavor. Put on fire, bring to a boil and simmer until the mixture stops foaming.

Important! Remove the foam during the cooking process with a spoon.


Important! Do not forget to mix the mashed potatoes so that it does not burn.

3. Place the washed tomatoes in the hot, sterilized jars. Throw the jars not to the very top, not much at all, about half or slightly above half the jar.

Pour each jar of boiling water to the very top, and cover with lids.

Important! Lids must also be sterilized.


After the jars have cooled so that they can be picked up by hands, pour out water.


5. Close the covers very tightly, turn them over and look for liquid to come out, and then put them under a warm blanket or down jacket, plaid, and let cool to room temperature. It should take about one day.


Such handsome men, then they can be used like any snack on the table. Or as semi-finished products for adding to various dishes, for example, use instead of tomato paste in a roast for. Which of them can be prepared? Share your opinion and feedback in the comments below.

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

Wow, such an easy and uncomplicated option, but it is very divine in taste and generally very useful for our body. Will give joy to all your guests at any celebration.

You can make various sauces, marinades in winter from such snacks, and in some cases they even replace tomato paste.


We will need:

  • Liter cans - 7 pcs.
  • Small crumpled tomatoes - 4.5 kg
  • Tomato paste - 3.5 kg
  • Salt - 5 tbsp
  • Sugar - 6 tablespoons

Cooking method:

1. First, rinse all the tomatoes well, find those that are not suitable for canning, put them aside, they cannot be used, otherwise the jars will fly up or the mixture will ferment.


2. In small prepared jars after sterilization, place small tomatoes.


3. Juicy and large tomatoes cut into quarters, remove the tails and the stalk.


4. Twist them in a meat grinder or use a juicer, but the meat grinder is always richer and denser. Add 3 liters of 6 tablespoons of sugar to the liquid, and 5 tablespoons of salt, if desired, add bay leaf - 2 pcs. and allspice - 8 pcs., but this is not necessary. Shuffle.


Cook for 15 minutes after boiling over low heat to simmer.

Important! You will see the foam, which will need to be removed each time with stirring.

5. Now those tomatoes that are in jars, pour over them with boiling water and cover with lids for 15 minutes, you can cover with a towel.


Then drain and fill with tomato boiling pour.

6. Tomatoes in their juice are completely ready! Twist the covers, turn them upside down and wrap them well with a towel, let them stand until they cool completely. Store in a cool place in the apartment or better in the cellar or refrigerator. Bon Appetit!


  Tomatoes in their juice according to a favorite recipe from the YouTube channel

Here's another very interesting and affordable step-by-step video from the YouTube channel on how to make this wonderful workpiece:

  Tomatoes in their own juice - a recipe for centuries

It is best to take such tomatoes for the preparation of juice, to obtain a thick tomato paste (mixture) ripe tomatoes, large and lettuce.

In this option, various spices are added, which give a very original shade to taste.

We will need:

  • tomatoes for tomato paste - 1 kg
  • small tomatoes - 1 kg
  • garlic - 5 cloves
  • spices to taste: cloves, bay leaf, peppercorns

Cooking method:

1. Rinse the tomatoes well, cut out all the problem areas, because very often it happens that spots or some kind of damage form on the skins, peel. Cut them into small pieces, and then place in a blender bowl and chop.

Important! A powerful blender will grind the fruits so that there will not even be seeds and peels. With 1 kg of tomato you get 1 liter of juice.

2. Add salt and sugar to this tomato liquid.

Important! The proportions of salt and sugar will be as follows: for 1 liter of tomato juice you need to take 1 tablespoon of sugar, and 1 tablespoon of salt.


3. Stir, place on the stove and cook after boiling for 10 minutes, removing the foam.


Important! So that the tomatoes do not crack, do not burst during the heat treatment, be sure to pierce them with a toothpick at the attachment point of the stem. You need to make 5-6 holes, you can just cut it with a kitchen knife.

5. Pour boiling water over the fruits, and you need to do this correctly, as shown in the photo.

Important! Pour boiling water not on the tomatoes themselves, but substitute a spoon so that the first stream does not fall on the walls of the tomatoes, but on the spoon. You need to pour it into the center of the can.


Let the water jars stand for a while, and then remove the water.

Important! Do not forget to cover with covers.

6. The tomato mixture, while you put the tomatoes on the banks, you need to bring to a boil again. And add spices such as black peas, pepper 12 pcs., Peeled garlic 5 cloves, cloves - 3-4 pcs. And they do not need to be laid right away in the pan. Make a bag of cotton cloth or gauze, then tie it with a thread and lower it so that all the spices simply give off their aroma.

7. From the finished tomato juice, fill the jars with tomatoes.

Important! It is best to put jars of tomatoes in tomato varieties, because each variety has its own size, its own peel, density, and therefore they will pickle pickled in different ways. Therefore, it is better that the bank has its own variety.


5. Wrap the lids and wrap under the blankets until cool. And then for each jar make a cool label with the inscriptions of the date and what is inside.


The recipe for tomatoes in their own juice is very fragrant and delicious, the tomatoes themselves will remind you of fresh, but slightly sweet-salty. Juice is drunk immediately without a trace. Such jars will be good, both as snacks on the table, and for cooking main dishes. Delicious you homemade preparations!


  Tomatoes in tomato juice without vinegar - a delicious preparation

If you still do not know how to cook or how to preserve such tomatoes so that they are in their own juice, then meet a new recipe. These will taste slightly sweet-salty, it is possible to add hot pepper and then the taste will change, they will become sharp-sweet, so that you lick your fingers. You can experiment, and then come to your own culinary masterpiece at home.

Interesting! Finished fruits in jars will be without skin, this is a feature of this type. And also this version of tomatoes will only be with salt.


We will need:

  • small and large tomatoes - 4 kg
  • salt - 2 tablespoons per 1 liter of juice
  • good mood

Cooking method:

1. Smother small tomatoes with boiling water, and it is better to hold 1 minute in water.


2. Remove the skin from them, it is very easy to do, after dousing with boiling water.


3. Large meaty tomatoes, too, pour boiling water and grind them through a meat grinder or through a blender. Add 2 tablespoons of salt for each liter of juice without top. Approximately large tomatoes for juice, take 2.5 kg, and the rest are small.

4. Put the twisted mass on the fire and cook 15 minutes after boiling.

5. Put small tomatoes in sterilized jars and pour hot tomato juice.

Important! Do not be afraid, if suddenly the mixture seems very salty, since the tomatoes are not salty at all, they will draw the salt into themselves and you will get what you need.

Important! Do not forget to lay a towel on the bottom of the pan so that the jars do not burst.


7. Close under the nylon cover and store in a cool place. Bon Appetit!

That's all for you, see you. Write your wishes, comment on the note. Join a group in contact. See you soon. Bye Bye!

Sincerely, Ekaterina Mantsurova

The recipe for tomatoes in their own juice for the winter is great because by putting a little more effort into the preservation phase, you get not only a wonderful snack, but also an incredibly tasty juice. If necessary, juice can be used as the basis for sauces, soup dressing, seasoning for meat.

I always harvest tomatoes in juice in very large quantities - and in one-liter jars, and 3-liter, and 0.3. In my pantry there is a whole crowd of cans lining up with such conservation. Everything leaves! But showing the recipe is more convenient based on 1 liter, which we will do today.

Ingredients

For 1 liter can:

  • 8-12 small tomatoes;
  • 200-250 ml of tomato juice;
  • 3-5 peas of allspice;
  • 1 tsp vinegar 9%;
  • 1 tsp Sahara;
  • salt to taste.

How to harvest tomatoes in your own juice

Step 1. Prepare the tomatoes.

My tomatoes, dry slightly.
  We divide into two categories: we put the dense, beautiful, even tomatoes of about the same size in one bowl, the curves, oblique, eyeless, crushed, spoiled - in another.

Step 2. Turn part of the tomatoes into tomato juice.

We leave the first bowl aside, we work with the second.
  We cut the tomatoes into several parts, remove the stalk, along the way, cut off the damaged places. Using a juicer, we turn tomatoes into tomato juice. It is important that the finished product is free of skins and seeds - if your technique does not sufficiently separate the juice from the meal, I recommend that you also rub the mass through a sieve. By and large, you can close your eyes at this moment, the tomatoes in your own juice will still turn out to be tasty, but the ideal option is possible only if the juice is “pure”.

Step 3. Cook the tomato juice.

Pour juice into a large saucepan, bring to a boil, reduce heat. Salt, add sugar and pepper * and continue to cook for several minutes over low heat, stirring occasionally. It is recommended to remove the foam that will form during boiling, however, I confess to the terrible: I never do this, and no one has noticed the difference.

* You can add any kind of spices and boil with them. For example, Tabasco sauce or seasonings, starting with cloves and ending with fresh rosemary (in the form). I do not do this, preferring the classic tomato recipe in my own (!) Juice. The “pure” taste is universal, it is much more convenient in the preparation of diverse dishes.

No juicers? No problem!

If you don’t have a juicer, but really want to get some jars of tomatoes in your own juice by winter, I’m in a hurry to please: for you, I also have a way out!

So, on each tomato from the second bowl we make a small cross-shaped incision. Scald with boiling water, remove the peel. We cut the tomatoes into 2-4 parts, remove the stalk, put them in a large pan, add half a glass of water and boil over low heat until the tomatoes are soft. After this, wipe the mass through a sieve, turning it into a puree and removing the seeds. Return to the fire and salt to taste, add sugar and pepper.

Step 4. Stack-pour into banks, sterilize.

In clean, sterilized jars, place the tomatoes from the first bowl. As tightly as possible, but at the same time we make sure that the fruits are not damaged - the integrity of the skin is important.

Pour the tomatoes with boiling juice. Pour 1 tsp. Into each jar. vinegar, cover with prepared lids and sterilize for 10 minutes. We twist the lids, turn the cans over and, covering it with a thick blanket, leave it in this form for a day.

This recipe for tomatoes in their own juice has been tested by more than one generation of our family. On it, the workpiece is not only always obtained. It turns out so tasty that it is eaten faster than the due date, in whatever quantities it is stored.