Fresh tomatoes in their juice for the winter. Recipe with the addition of Tabasco sauce and herbs

04.08.2019 Snacks

Tomatoes in their own juice are two dishes at once: a delicious appetizer and a spicy tomato juice. Many housewives, choosing options for harvesting vegetables for the winter, prefer just such canned food. You can cook them according to different recipes. The cooking process has certain difficulties, but does not require a lot of cooking skills.

Cooking features

Even a novice housewife is able to prepare tomatoes in their own juice for the winter, but in order to obtain the expected result, she will need to know a few points.

To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense, medium-sized. Sorts such as Cream, Ladies' fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, from large ones they get juice, which is poured into the fruits in the jars.
There are several ways to get tomato juice. The traditional method involves heating the vegetables cut into pieces until softened, followed by grinding them through a sieve. The result is a juice that has the most delicate consistency. The second way is to use a juicer. The juice made with this unit is clean and its yield will be maximized. The third option is to grind the tomatoes with a blender. In such a juice, there are pieces of skin and tomato seeds, but this drawback is easy to fix - just pass the tomato mass prepared with a blender through a sieve.
If you don't have the opportunity to make tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result when using store products will be different, but experienced chefs say that these differences cannot be called significant.
Tomatoes that are placed in a jar should remain beautiful. So that they do not burst while pouring them with hot juice, the fruits are pricked with a toothpick around the stalk. Another option for preparing tomatoes for conservation is to peel them. This is easy to do if the tomatoes are immersed in boiling water, boiled for 2-3 minutes, then transferred to a container filled with cold water.
You can close tomatoes for the winter only in pre-sterilized jars, otherwise they will quickly deteriorate. To ensure tightness, metal covers are used, which are rolled with a special key, or screw. Plastic lids will not work for this purpose. Caps must be sterilized before use. To do this, they are boiled for 10 minutes.
Tomatoes in their own juice stand well at room temperature.

You can prepare canned food with or without sterilization, you just need to choose the right recipe.

The classic recipe for tomatoes in their own juice

Composition (for 3 l):

small and dense tomatoes - 3 kg;
large fleshy tomatoes - 2 kg;
salt - 60 g;
sugar - 60 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Wash the tomatoes.
Wash cans with soda, sterilize them. It is better to choose three liter cans or four 750 gram cans. All the tomatoes provided for by the recipe may not fit into half-liter containers, but, on the contrary, there will not be enough juice. Large jars are inconvenient in that they require eating their contents in a short time (within 3-4 days), but if you have a large family, this will not be a problem.
Chop small dense tomatoes in several places, arrange in jars. They should be tamped as tightly as possible, but not pressing so hard as to cause the fruit to crack.
Chop large tomatoes, put in a saucepan, put on low heat and heat until the tomatoes are juiced. Rub them through a sieve.
Pour the resulting juice into a saucepan, add salt and sugar to it.
Bring to a boil. Cook, stirring occasionally, until the salt and sugar are completely dissolved.
After the juice has boiled for 5 minutes, pour the vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
Pour the hot marinade over the tomatoes in the jars. It should be poured almost to the very edge.
Roll up the cans with prepared lids, turn over. Cover with a blanket and leave to cool for extra preservation.

It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, canned food will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (for 2 l):

tomatoes - 2–2.5 kg;
salt - 20 g;
citric acid - 2 g.

Cooking method:

Wash the tomatoes. Make small cruciform incisions on the side opposite the stalk.
Boil water in a large saucepan and dip the tomatoes in it. Wait 2 minutes.
Catch the fruits with a slotted spoon and transfer them to a container of cold water to cool down quickly.
Peel the tomatoes, carefully cut out the dense areas of the pulp, which are in the region of the stalks.
Sterilize two liter jars or one 2 liter jar.
Pour citric acid and a teaspoon of salt at the bottom of the cans.
Fill the jars with tomatoes. Sprinkle with the remaining salt on top.
Lay a towel at the bottom of a large saucepan, put jars of tomatoes on it. Cover them with lids.
Pour water into the pot so that it reaches the hangers of the jars.
Place the pot over low heat. 15 minutes after the water in the saucepan has boiled, lift the lids, lightly tamp the tomatoes with a spoon and add a new batch of tomatoes. After 15 minutes, repeat the procedure. Sterilize the cans for another 10 minutes, roll up.
Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the above recipe, you can prepare large tomatoes for the winter in their own juice, which do not fit in a jar. They need to be cleaned, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (for 3 l):

medium-sized tomatoes - 2 kg;
tomato paste - 0.5 l per 1 l of water;
water - how much will enter;
sugar - 50 g;
salt - 10 g;
table vinegar (9 percent) - 20 ml;
allspice peas - 6 pcs.;
celery greens - 2-3 sprigs.

Cooking method:

Sterilize the jars, spread celery and pepper over them.
Prepare the tomatoes by pricking or skinning them.
Place the tomatoes in a jar.
Boil water, pour over tomatoes. Leave it on for 15 minutes.
Drain water into a saucepan, mix with tomato paste, bring to a boil.
Add salt and sugar, boil the juice until these foods dissolve.
Add vinegar, stir in juice, remove from heat.
Fill a jar with reconstituted tomato juice, roll it up, turn it over and leave to cool with a blanket.

This recipe is the easiest way to cook tomatoes in your own juice, but the result will not disappoint you.

Video: Awesomely delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice are a home canning classic. Experienced housewives try to make such blanks every year, as they turn out to be in demand.

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

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

In addition, if you take into account that all this is not cheap in the store, then you can probably work hard in the summer. For example, a jar of tomatoes in their own juice costs about 80 rubles. And in a jar there are only 5-6 pieces. That is, they are just enough to cook only udin supper. But the winter is long, you have to cook a lot of lunches and dinners. And if there are supplies, then cooking with them is somehow more fun.

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

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

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

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter cans. The calculation of salt and sugar is given per liter of juice.

We need:

Tomatoes - 1.3 kg
Tomatoes for juice - 1.7 kg
Garlic - 4 cloves
Peppercorns - 6 peas
Salt - 2 tbsp. spoon
Sugar - 3 tbsp. spoons

Preparation:

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

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

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

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

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

The most important thing is that both are delicious. Delicious raw materials also make a delicious final product. This is an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

You can also chop them coarsely, put them in a saucepan, and warm them up with the lid closed, but do not bring them to a boil. But in this case, it is better to first remove the skin from the tomatoes.
Or you can use a juicer. Those residues that remain after the first spin can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

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

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

8. Again, you can leave them with the skin. But in this case, use a toothpick to make several punctures in the area of the stalk. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy, and took off the rough skin. In winter, this product can be used immediately for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid so that the water does not evaporate and boil for 20 minutes. If foam appears, remove it.

11. In parallel with this, we boil water in a kettle.

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

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

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

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

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

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

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

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

19. Turn the jar over and place it on the lid on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. Then remove the blanket and check if the banks are leaking. If you did not break the process and tighten them tightly, then everything should be fine.

20. Then the banks can be turned over and rearranged in an accessible place for observation. Watch for three weeks. If during this time the lid did not swell and the juice did not become cloudy, then the whole process was successful. If the lid is swollen, then such a blank cannot be eaten!

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

I bring to your attention a video recipe for greater clarity.

But there is another way in which sterilization is indispensable.

How to cook tomatoes in their own juice with sterilizing cans

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

How to properly sterilize jars of vegetables

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

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

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

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And they can be confidently considered a recipe for "Lick your fingers." They turn out to be fresh in taste. And salt and sugar only enhance this dignity. When you open the jar and start pulling them out one by one, it is almost impossible to stop until the last one is eaten.

Bon Appetit!

Tomatoes in their own juice complement any meal, especially in winter. However, the same as lecho and crispy cucumbers. Tomato juice can be used to quench thirst or make sauces based on it.

At the beginning of the kebab season, I always hide a jar of delicious tomatoes in order to make a savory sauce for lamb or pork from them. And since the jars with this blank are among the first to fly away, this can be very difficult to do. You gape a little and that's it - there is nothing to make the sauce.

The best option is to use your own greenhouse or outdoor-grown tomatoes (weather permitting). But even from the purchased ones, an excellent workpiece is obtained. When I did not yet have a summer residence, I bought at the market.

You need to use two types of tomatoes - some will go to the jar, others (large) for juice. I like to roll up jars of cherry tomatoes. It is convenient (they are more compactly located in the jar), and the Bull Heart variety is used for filling. They are fleshy, very tasty - the workpieces with them are simply "lick your fingers."

In Soviet times, when I was just taking the first steps in mastering procurement production for the winter, recipes were passed from mother to daughter and further down the line, or they were exchanged at work and with neighbors. This recipe turned out to be difficult for me.

In my family, such a twist was not done, but I really wanted to try it, because homemade is always tastier. Since not in the family, I went to the offices at work with the question - who is preparing the tasty treat? To my surprise, there were only two connoisseurs of this dish.

Here are two recipes I built my own, tested it on home and away. I have been using it for more than 25 years - not a single can has ever exploded, tomatoes are tasty, moderately sweet and always go off with a bang. Well what can I say, you really lick your fingers.

You will need:

Small tomatoes
Fleshy ripe tomatoes
Sugar

I do not indicate the quantity because I have never measured in this recipe. And it is impossible to name the exact one, tk. everything is individual and depends on the variety, ripeness, juiciness of the varieties.

For 8 liter jars, I needed 3 liters of ready-made tomato juice.

I wash and dry the tomatoes on a towel.
I sterilize the jars in the oven. It's faster this way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at a temperature of 160 degrees. Then I open the door and cool it without removing it.
I select small dense specimens for laying in jars. I make punctures with a toothpick at the base of the stalk in 3-4 places. This is necessary so that the skin does not peel off.
I put it tightly in jars, set it aside for a while.
To obtain juice, peel off the fruit. I heat up a saucepan with water, put a container with a cold one next to it. In turn, in portions (if there are a lot), I throw the fruits into hot water, hold for two minutes. I take it out and send it to the cold one. Then I easily peel off the skin from the surface.
I cut it into several parts for convenience. Now we need to make the juice. There are several options here. If I make a lot of blanks, then I skip them in a meat grinder. If there is a little tomato, then I use a blender.

Tomato grains are not a hindrance to taste, they are not even felt. But if you are very sensitive or want a smoother result, use a juicer

I put the finished juice in a saucepan. For three liters, it takes me 3 tbsp. l salt and 4 tbsp. Sahara. The taste is tender, moderately sweet and moderately salty. We boil for about 10 minutes. Do not forget to remove the foam with a slotted spoon.
When the marinade is ready, carefully pour into jars, cover with prepared metal lids and place in a saucepan. I put a cloth on the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into a saucepan.

Make sure that there is not too much difference between the inner and outer contents.

Sterilize 15 minutes liter jars, 0.650 gram is enough for 10 minutes.

Remove and roll carefully. Flip over - make sure to roll up tightly and nothing comes out. In this form, under a warm blanket, keep it until it cools completely.

I usually keep it in a cupboard in the kitchen. They stand quietly all winter.

The most delicious tomatoes in their own juice - a recipe for ages

A proven recipe for a delicious appetizer for dinner will diversify the menu, surprise guests, and pamper yourself.

For a 3 liter jar:

Large, soft tomatoes for juice
Small, dense fruits - 2 kg
Sugar
Allspice
Wine vinegar 6%

We wash and dry small specimens.

We will get rid of large ones from the peel, scroll them in a meat grinder.

Fill the sterilized jars to the top with tomatoes, put them tightly.

We put the saucepan with juice on the fire. For three liters of juice, 6 tablespoons are used. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer for 10-15 minutes, removing the foam.

While the juice is preparing, carefully pour boiling water from the kettle into the jars with tomatoes, cover with clean lids, let stand for 10 minutes. Salt and repeat the procedure again.

Then pour a tablespoon of wine or apple cider vinegar into a jar (liter), and pour in hot tomato juice. We twist the lid, cool it under the blanket.

A simple recipe for a tomato in tomato juice from the store without sterilization (no vinegar)

Simple, easy and practical recipe without sterilization and vinegar. The use of ready-made juice for pouring reduces the canning time.

You will need:

For 5 jars (1.5 l)
Small tomatoes - 5 kg
Tomato juice - 3.5 l
Salt to taste

We wash the cans, steam in the oven.

Pour boiling water over the lids.

We heat the juice in a saucepan, add salt, if necessary, to taste and boil for 3-5 minutes.

Put tomatoes in jars, fill with boiling water, cover with lids and leave for 10 minutes.

We drain the water and fill it with freshly boiled tomato juice, roll up the lids.

We put it under the blanket until it cools completely.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you have a small amount of small sized tomatoes. It's a pity to twist them into juice - in this case, tomato paste will come to the rescue.

Ingredients for 5 cans of 700 grams:

Tomatoes - 4 kg
Water - 2 liters
Tomato paste - 1 can - 380 grams
Salt - 1 tbsp spoon
Sugar - 2 tbsp. spoons
Vinegar essence 70% - 2 tsp
Bay leaf - 3 pcs.

The first step is to prepare the banks in the usual way.

Then remove the peel from the tomatoes. To do this, make a cruciform incision on the side opposite the stalk.

Put the pot of water on the fire. When the water boils, we turn down the fire, but do not turn it off. Place a cup of cold water next to it. As the water in the cup heats up, it must be changed to cold.

We lower the cut tomatoes in hot water, hold for 30 seconds and transfer to cold water. From the change in temperature, the skin slides off itself in a stocking. We remove the stalks and send the peeled tomatoes to sterilized jars.

When all the fruits are peeled and stacked in jars (as tightly as possible), fill them with boiling water, cover them with a lid and leave them for 10 minutes to warm up.

We prepare a marinade from water, spices, and tomato paste. Pour in the essence last. Let's warm up for 3 minutes.

Pour out the water and pour in the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

The addition of spices gives the usual preparation a pungent taste and garlic aroma.

Prepare:

Tomatoes
Garlic
Bell pepper
Horseradish leaves and root
Sugar

Preparation:

We select fruits of the same size and put them in jars.
There are also horseradish leaves and a few peas of black pepper.
For juice, grind the tomatoes with a blender. We put on fire and boil with spices. For 2.5 liters of juice - 2 tablespoons. salt, 4 tablespoons Sahara.
Grind sweet pepper (250 g) in a meat grinder, ¼ part of garlic (finely chop) and horseradish root (grate). Mix with juice.
Pour the jars with hot marinade.
We sterilize and roll up the lids.

Chopped tomatoes for the winter without peel (peel) with vinegar

Fruits of different sizes are suitable for this workpiece, but always fleshy and dense. Can be used for making sauces, for pizza or as a dressing for soup.

You will need for 1 liter jar:

Tomatoes - 5.5 kg
Salt - 1 tsp
Sugar - 1 tablespoon
Vinegar 9% - 1 tbsp

From this amount, five liter jars were obtained.

We make cross-shaped cuts on the side opposite to the branch attachment.

Fill the prepared fruits with hot water and keep in it for 15-20 seconds. After the indicated time, the skin will be easily removed.

Remove the stalk and cut into four parts if the tomatoes are large or into two, if not very much. We put it tightly in the jar. You do not need to pre-sterilize it, just rinse it with baking soda.

Having laid half of the tomatoes, add salt and sugar, continue to pour tomatoes on top.

It is even necessary to tamp them a little, otherwise, when warmed up, they will settle, and an incomplete bank will turn out.

We put a towel in a saucepan, set jars covered with lids, and fill in water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liters), 10 minutes (0.5 liters). A couple of minutes before the end, pour the vinegar into the jar.

Carefully remove, cork. Wrap in warm clothes and leave to cool. There is no need to turn it over.

All recipes are not complicated and are quite easy and simple to prepare. Work hard now, and in winter you will delight yourself and your loved ones with delicious tomatoes in your own juice.

When a tomato is, as they say, a shaft, there are no other ways to preserve the harvest! Pickled, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!

In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with minor damage, there is nothing wrong with that, all the bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can follow the path described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Put on low heat and steam, heat without boiling. Then rub the mass through a sieve. The juice will turn out without the skin and seeds. However, tomato puree obtained with the help of modern kitchen devices can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which you put ice. This technique with a shock temperature drop makes it easy to peel off the skin without affecting the pulp. If you don't want to mess around, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you get an absolutely natural, healthy product that you can safely give to children. However, if you want to make a spicy snack, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.

Tomatoes in their own juice (classic recipe)

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

Preparation:
Wash small tomatoes, prick the stalk attachment with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Chop overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat, and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Place a cloth on the bottom so that the cans do not burst. Sterilize the jars within 10 minutes of boiling. Roll up, turn over, wrap up well until it cools completely. Store in a dark place.

Tomatoes in their own juice (sterilized)

Ingredients for a 2 L can:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Preparation:
Sterilize 2 liter jars. Remove the skin from the tomatoes by making an incision and scalding them with boiling water. Remove the stalks. Pour salt and citric acid at the bottom of the jars and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water over the shoulders and put on fire. Cover the jars with boiled lids. Sterilize the jars within 30 minutes of boiling. After about 20 minutes, open the lids and with a spoon, which be sure to pour over boiling water, squeeze the limp tomatoes. Add the remaining tomatoes and squeeze well with a spoon so that the juice that comes out of the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.

Tomatoes in their own juice without sterilization

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

Preparation:
Rinse small tomatoes and prick with a toothpick at the points of attachment of the stalks. Cut overripe tomatoes into slices and place in a saucepan. Put on fire, heat and then rub through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat, and simmer for 20 minutes, skimming off. Pour the boiling juice over the tomatoes in the jars and roll up immediately. Turn over, wrap up.

Tomatoes in their own juice "Amazing"

Ingredients:
small tomatoes,
overripe tomatoes for juice,
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.

Preparation:
Chop small tomatoes. Place the washed herbs, spices, cloves of garlic and a couple of bell pepper rings at the bottom of the sterilized jars. Fill the jars with tomatoes. Pour boiling water over, cover with lids and leave to warm. When the water cools down, drain it and refill the jars with boiling water. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, remove the foam and pour boiling juice over the tomatoes in the jars, draining the water from them. Roll up, turn over.

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

Tomatoes in their own juice (with tomato paste)

Ingredients:
2 kg of medium-sized tomatoes,
500 ml tomato paste
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.

Preparation:
Rinse the tomatoes, immerse them in boiling water for a couple of minutes, then cover with ice water. Remove the skin, place in sterilized jars and cover with boiling water. After a few minutes, drain the water. Combine the tomato paste and water, add the rest of the ingredients and bring to a boil. Pour boiling pour over the tomatoes in the jars and roll up immediately. Turn over, wrap up.

Happy blanks!

Larisa Shuftaykina

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.

We take whole tomatoes of small sizes, plum-shaped or round, for laying in jars. 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 a delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour 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 get 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 a 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 rejected 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.
Put the 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.