Pink tomatoes in tomato juice without sterilization. How to prepare tomatoes in tomato sauce for the winter according to a step-by-step recipe with a photo

20.06.2020 Seafood dishes

Tomatoes in tomato juice are a priority alternative to pickled tomatoes. The blank can be used for food as a whole, without a trace: both the filling is tasty, and the natural juicy fruits, which are served as an addition to meat, fish, potatoes, or are very successfully used to decorate sauces and other dishes.

How to close tomatoes in a tomato for the winter?

Canned tomatoes in tomato juice are prepared using simple and affordable classic recipes or technologies with original solutions that will help simplify the task, speed up the process or get a more refined taste of the snack.

Tomatoes are used whole or pre-peeled by lowering the fruits for this alternately in boiling water and in ice water.
The juice is prepared from ripe or substandard specimens, and medium-sized tomatoes of the correct shape with dense pulp are placed in a jar.
The filling can be exclusively natural in taste, with a minimum amount of additives: salt, sugar, vinegar, or filled with spices, garlic, herbs.

Tomatoes in tomato without sterilization

Anyone who familiarizes themselves with this recipe can cook tomatoes in a tomato for the winter without sterilization. The technology is simple and not intricate, and the result of its execution is a delicious valuable workpiece. The laconic composition of the additives can be supplemented with garlic, black or allspice peas, laurel or other spices to taste.

Ingredients:

tomatoes - 2 kg;
tomatoes for juice - 2 kg;
salt and sugar - 1 tbsp each spoon per liter of juice.

Preparation

Tomatoes are laid out in sterile jars.
Pour boiling water into containers and leave for 20 minutes.
Juice is squeezed out of large tomatoes, boiled, adding salt and sugar.
The water is drained, boiling juice is poured into the jars.
Tomatoes are sealed in tomato juice for the winter, turned over, insulated until they cool.

Cherry tomatoes in tomato for the winter

Canning tomatoes in a tomato will be especially enjoyable if used as a base component of cherry. It is easy to fill even small-sized jars with miniature fruits, pouring them handful by hand. The magnificent characteristics of the resulting preparation will also delight: sweetish mini-tomatoes will acquire a special taste and piquancy.

Ingredients:

cherry tomatoes - 1.5 kg;
tomatoes for juice - 2.5 kg;
sugar - 2 tbsp. spoons;
salt - 1.5 tbsp. spoons;

Preparation

Cherry is laid out in sterile containers, adding spices to each.
Pour boiling water over the tomatoes, leave for 15 minutes.
Squeeze juice from a tomato, salt, add sugar, boil.
Drain the water, pour boiling juice over the tomatoes.
Cork cherry tomatoes in tomato juice, wrap until cool.

Tomatoes in a tomato with aspirin for the winter

Many housewives cook tomatoes in a tomato with salicylic and consider this method to be the highest priority. The acid in tablets is an excellent preservative and contributes to better preservation of tomatoes under any conditions. In this case, a richer spicy composition is used: currant leaves, horseradish, dill umbrellas are added.

Ingredients:

tomatoes - 2 kg;
sugar - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
aspirin - 2 tablets;
currant leaves - 3 pcs.;
dill umbrella - 1 pc.;
Bulgarian sweet and hot peppers - 0.5 pcs.;
allspice and black pepper, laurel, garlic - to taste.

Preparation

Greens, spices, garlic, pepper are placed at the bottom of the cans.
Fill the containers with washed tomatoes, pour boiling water for 15 minutes.
The juice is boiled by adding salt and sugar.
The water is drained, the tomatoes are poured with boiling tomato, 2 salicylic tablets are thrown into each three-liter jar.
Cork tomatoes with aspirin in tomato juice, wrap until cool.

Tomatoes with slices in tomato for the winter - a recipe

In the presence of large tomatoes that are difficult to fit into the jar, it is more advisable to prepare them in juice, having previously cut them into slices. For better preservation of the snacks, vinegar is added to the filling or directly into the jars, and containers with tomatoes are sterilized before sealing in a bowl of boiling water for at least 15 minutes.

Ingredients:

tomatoes - 2 kg;
freshly squeezed tomato juice - 1 liter;
vinegar - 50 ml;
sugar - 2.5 tbsp. spoons;
salt - 1 tbsp. spoon;
pepper and garlic.

Preparation

Tomato slices, garlic, pepper are placed in jars.
Tomato juice is boiled with the addition of salt and sugar, vinegar is poured in.
The resulting mixture is poured into jars, which are sterilized for 20-30 minutes.
Tomatoes are corked in slices in tomato juice for the winter, turned over to cool on the lids.

Peeled tomatoes in tomato juice for the winter

Peeled tomatoes in tomato juice are not only pleasant to eat and tasty, but also the most suitable for cooking all kinds of dishes. With this preparation, the workpiece can be tried already a few days after the cans are rolled up and cooled, while the snack with fruits with the skin will be ready only after a month.

Ingredients:

tomatoes - 2 kg;
tomato juice - 1 l;
apple cider vinegar - 1 tbsp. spoon;
sugar - 2 tbsp. spoons;
salt - 1 tbsp. spoon;
pepper, garlic - to taste.

Preparation

The tomato skin is cut from above with a sharp knife.
Tomatoes are dipped in boiling water and cold water, peeled, laid out in jars of garlic and spices.
Salt, sugar, vinegar are added to the boiling juice, the mixture is poured into jars.
Peeled tomatoes in tomato juice are sterilized for 20 minutes, rolled up.

Tomatoes in tomato juice from tomato paste

Pickled tomatoes in tomato juice can be closed with paste if there is not enough fresh fruit for making a natural filling. In addition, in a similar manner, you can save a significant amount of time by simply diluting the finished tomato with water and boiling it with the addition of salt, sugar and spices.

Ingredients:

tomatoes - 2-3 kg;
tomato paste - 250 g;
allspice - 5 peas;
bay leaf - 2 pcs.;
sugar and salt - 1.5 tbsp each spoons;
vinegar 70% - 1.5 tsp;
garlic - 7 cloves;
chili - 1/3 pod;
greens to taste;
water - 2 l.

Preparation

Greens, garlic, chili and washed tomatoes are placed in jars.
Bring water to a boil, add paste, salt, sugar, spices, boil for 5 minutes, pour in vinegar, pour into jars
Sterilized for 20 minutes, after which the tomatoes filled with tomato are sealed for the winter.

Tomatoes in tomato juice without vinegar

Tomatoes in tomato juice without vinegar, with the proper approach to business, even without additives, are perfectly stored under room conditions. If you put in jars a slice of natural antiseptic - horseradish root, confidence in the ideal safety of the workpiece will increase significantly. In addition, the appetizer will turn out to be sharper and more piquant.

Ingredients:

tomatoes - 2 kg;
freshly squeezed tomato juice - 1.5 l;
sugar - 2 tbsp. spoons;
garlic - 4-6 cloves;
horseradish root - 20-30 g;
salt - 1.5 tbsp. spoons;
peppercorns, cloves.

Preparation

Peeled horseradish root, garlic, pepper, cloves and tomatoes are placed in jars.
Juice is boiled with the addition of salt and sugar, poured into jars.
Tomatoes are sterilized in a tomato with horseradish for 20 minutes, sealed, wrapped.

Green tomatoes in tomato

Green tomatoes in tomato juice will be no worse than ripe counterparts. In addition, they will confidently keep their shape, be strong and slightly crispy. For a special aroma and piquancy, a little chopped carrots, garlic, herbs and a mix of spices are put in each jar, which are selected based on their taste.

Ingredients:

green tomatoes - 2.5 kg;
freshly squeezed tomato juice - 1.5 l;
sugar - 3 tbsp. spoons;
garlic - 5-7 cloves;
carrots - 1 pc.;
salt - 1.5 tbsp. spoons;
greens, spices.

Preparation

Carrots, garlic, herbs, spicy additives and green tomatoes are placed in sterile jars.
Boil the juice with salt and sugar, pour the contents of the containers into it.
The vessels are sterilized for 30 minutes in a bowl of boiling water.
in tomato juice for the winter, wrap.

Tomatoes in purchased tomato juice

If the amount of fresh tomatoes does not allow you to prepare a fresh filling, or you simply do not want to tinker with a similar venture, you can make tomatoes in store-bought tomato juice. The main thing here is to choose a quality product from a trusted manufacturer, which will contain a minimum of third-party additives.

Ingredients:

tomatoes - 2.5 kg;
purchased tomato juice - 1.5 liters;
sugar - 3 tbsp. spoons;
garlic - 5-7 cloves;
vinegar 70% - 1 teaspoon for one three-liter jar;
salt - 1.5 tbsp. spoons;
Bulgarian sweet and hot peppers, spices.

Preparation

Chopped peppers, garlic, spices and tomatoes are placed in sterile jars.
Pour boiling water over the contents for 20 minutes, drain.
Juice is boiled with sugar and salt, poured into jars, adding vinegar to each, and sealed.

Cucumbers and tomatoes in tomato juice

The following preparation will simultaneously satisfy the needs of tomato and cucumber lovers. The latter, when soaked, are particularly exquisite and original in taste, the degree of piquancy and pungency of which can be adjusted by changing the proportions of sugar, savory additives and hot pepper.

Ingredients:

cucumbers - 1 kg;
tomatoes - 1 kg;
tomato juice - 1.5 l;
sugar - 3-4 tbsp. spoons;
salt - 1.5-2 tbsp. spoons;
hot pepper - ¼ pod;
garlic - 4 cloves;
apple cider vinegar - 2 tbsp. spoons;
cloves, allspice and black pepper, cinnamon.

Preparation

Peppers, garlic, spicy additives and cucumbers with tomatoes are placed in sterile jars.
Pour boiling water over vegetables, drain after 20 minutes, add vinegar to each.
The juice is boiled with salt and sugar, the vegetables are poured with the mixture.
Roll up, turn over and insulate until it cools.

Sweet tomatoes in tomato juice

The following recipe is for fans of unusual flavor combinations. The pungency of the resulting snack is combined with sweetness and spicy aroma. The amount of sugar in this case exceeds the traditional rate at least twice. However, the presence of vinegar in the recipe balances the taste of the preparation and makes it as harmonious as possible.

To always have the taste and smell of summer on the table, prepare tomatoes in your own juice for the winter. The recipe is not complicated. How to preserve tomatoes quickly and easily? Read on.

Tomatoes in their own juice for the winter: a recipe

Sterilization and pasteurization ensure the preservation of food products for a long time.

Sterilization is carried out by prolonged heat treatment of products in containers at the boiling point of water. The process is time consuming. In the summer heat and stuffiness, this brings many inconveniences to housewives.

Canning tomatoes, cucumbers, zucchini, peppers without sterilization is an absolutely safe way to prepare food for the winter. The method is based on the repeated processing of vegetables with boiling water.

Let's figure out how to prepare tomatoes in their own juice without sterilization and what is needed for this.

Tomatoes in their own juice are incredibly tasty, beautiful and not difficult at all. To spin one three-liter jar, you will need ingredients such as:

small dense tomatoes - up to 2 kg;
large tomatoes - 2 kg;
dill inflorescence - 1 pc .;
horseradish leaf - 1 pc.;
parsley - 2 branches;
garlic - 2 teeth.;
black pepper and sweet peas;
carnation buds;
hot and sweet pepper;
a sprig of tarragon;
salt, sugar;
table vinegar - 2 tbsp. l.

The first thing to do is wash the jars and lids well. Put the jars in the microwave for 5 minutes, setting the maximum heating power. Boil the lids.

Rinse the tomatoes well, sort them out so that only whole fruits remain. Soak greens for 20 minutes in cold water.

Place dill, horseradish, parsley, tarragon, garlic, spices on the bottom of the jars. Fill the containers with small tomatoes to the top without crushing the fruit. To keep the tomato skin intact, pierce it with a toothpick.

Peel large tomatoes and cut into small wedges. From a ripe tomato, the peel is easily separated by itself. If you have problems, pour boiling water over the tomato to separate the skin from the pulp.

Prepare a large saucepan for making tomato juice. It is better to choose stainless steel cookware with a thick bottom. The ideal option is a bronze or brass basin, in which nothing burns to the bottom or to the walls.

After the preparatory stage has passed, let's proceed directly to the description of how to make tomatoes in their own juice for the winter.

Tomatoes in their own juice: canning without sterilization

Step by step we will analyze how to prepare tomatoes in their own juice for winter. So:

Boil water in a saucepan or kettle to pour over the vegetables while preparing the tomato juice.
Grind large tomatoes to a mushy state with a meat grinder or pass through a juicer. You can use a blender.
The resulting mass must be boiled and boiled for half an hour.
Fill a jar of tomatoes with water that has boiled and leave, covered with a lid, for 15 minutes.
After the specified time has elapsed, pour the water back into the pan and boil again. We repeat the procedure.
Draining the second boiling water from the jars, add vinegar to the tomatoes, 3 tbsp. l. salt and 5 tbsp. l. Sahara.
Pour the tomato juice gradually so that the air comes out and all the voids are filled.
We roll up the cans, turn them over, leave them to cool, wrapping them in a thick towel or something warm. This will ensure long-term cooling and simulate the pasteurization process.

Storing tomatoes in their own juice, like other preservation, is better in a cool and dark place.

If you used a juicer to chop the tomato and there is a lot of cake left, you can spin the tomato paste separately. By adding hot peppers and aromatic spices, you get adjika.

In winter, when opening the workpiece, feel free to use the juice for culinary purposes or serve it on the table.

Use the recipe. You will not regret!

1 can

1 hour 25 minutes

83 kcal

3 /5 (2 )

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

Recipe for rolling tomatoes in tomato sauce

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

Ingredients

Step by step cooking

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

Video recipe for preserving tomatoes in tomato sauce for the winter

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

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

Recipe for preserving tomatoes in their own juice

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

Ingredients

Step by step cooking

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

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

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

Recipe for green tomatoes in their own juice

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

Ingredients

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

Step by step cooking

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

Video recipe for preserving green tomatoes for the winter

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

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

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

Homemade tomato juice is delicious. And if you also close the tomatoes in their own juice with him for the winter, then it will turn out twice as delicious! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, no tedious sterilization. And for such preservation, we do not need vinegar, so these tomatoes are very fond of children.

As you can see, this homemade preparation for the winter has so many advantages that it is absolutely worth preparing such tomatoes in your own juice!

Ingredients and proportions

Output: 3 liters

2 kg of tomatoes;
1 liter of tomato juice;
1.5 tablespoons of salt;
2 tablespoons of sugar;
2 allspice peas;
2 bay leaves (medium size).

How to cover tomatoes

For this recipe, we use both large ripe tomatoes (for juice) and small (preferably plum) tomatoes in jars. We wash and sort the tomatoes thoroughly. Set aside plum tomatoes (or small ones) for now.

Cut large tomatoes in half, cut out the attachment points of the stalks, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a low heat and bring to a boil. We boil for 5 minutes.

Put salt, sugar, allspice and bay leaf. Bring to a boil, remove the foam. Boil the juice over low heat for 12 - 15 minutes (until the foam stops appearing).

Such tomato juice turns out to be very tasty and thick, but still there is one caveat - this juice with seeds. If you, like me, prefer seedless juice, then you will need to grind it through a sieve (it will be faster if you first grind it through a large-mesh colander, and then through a sieve). If you don’t want to or have no time to mess with grinding, leave it as it is. Pour the juice into a saucepan, put it back on the fire, bring to a boil.

Simultaneously boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in jars.

We cover (do not roll up!) Cans with lids and wrap them with a blanket (we make a "fur coat"). Leave the tomatoes like this for 7-10 minutes.

Then we drain the water from the cans (it is convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the cans and immediately wrap them up again in a "fur coat". Tomatoes in their own juice will have to stand this way for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.

Delicious tomatoes in tomato juice will delight you in the winter when you decide to taste the pickles. A good housewife will definitely take care of cooking tomatoes for the winter. The recipe for such tomatoes step by step is presented below.

Tomatoes in tomato juice for the winter

Many are discouraged by the fact that when a jar of canned tomatoes is opened in winter, most of the brine is simply poured out. That is, it turns out that the efforts for harvesting tomatoes and the volume of dishes are not spent very rationally.

It will be much better if you use those canning methods when tomato filling of tomatoes is also drunk with pleasure. But when the harvest does not allow cooking tomatoes in their own juice, the recipes of which suggest the presence of a large number of vegetables, you can resort to a purchased tomato. Here is one way step by step.

Recipe for cooking tomatoes in tomato juice

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

Only selected tomatoes are canned, without damage or stains. Do not use soft and stale tomatoes. Canning low-quality tomatoes can lead to the fact that the cans can explode at any moment, and all the work will go to waste.

Step 2. You also need to prepare spices for canning tomatoes:

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 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 rossol after them with pleasure.

Step 3. To cook tomatoes without sterilization, heating them with boiling water is used. 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 banks. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, a marinade is prepared from the juice. To do this, the juice 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, in the event that you want to cook sweet tomatoes in tomato juice for the winter, the portion of sugar can be almost doubled.

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 cans of tomatoes and pour over the boiling marinade. It should be poured to the very top so that there is no empty space left in the container.

Step 8. Immediately, a jar of tomatoes 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 canned tomatoes 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.