Tomatoes in their own juice for the winter - a simple and tasty dish. This type of canning allows you to immediately kill two birds with one stone, firstly, you get delicious pickled tomatoes, which can be served at the table with any main course, and secondly, you always have a home-made tomato juicer that you can to drink for children, and also it can be used to prepare sauce for any dishes.

Salting a tomato in its own juice does not require special ingredients, here only salt and sugar. For six liters of the finished product, you need to take four kilos of medium-sized tomatoes and six kilos of ripe and juicy fruits for juice. For every liter of juice, a spoonful of salt and a half sugar.

When choosing tomatoes, you need to pay attention to two types, the first should be dense and small to fit comfortably into the container, and the second should be juicy and fleshy, preferably large, and if they are damaged, this is not critical, damaged places can always be cut out .

A recipe for tomatoes in your own juice - a simple recipe

First, the tomatoes must be washed, laid out on a towel to remove excess liquid, then put in jars. When we can preserve tomatoes in our own juice, it’s better to take a container of 2-3 liters.

For the preparation of tomato puree, you can take a pressure cooker or a juicer, but the "grandfather" method is available to everyone. Ripe fruits should be cut into large pieces, put in an enameled bowl and cook until soft. It is necessary to cover the pan with a lid, so they will quickly release the liquid and secrete the pulp.

The resulting mass must be passed through a sieve, so you separate all the seeds and skins that can ruin the taste of conservation. Depending on the degree of ripeness and variety, the amount of tomato product obtained at the end also varies, so it must be measured, for example, poured into a liter jar. For every liter there is a spoonful of salt and a half tablespoons of sugar without a hill. If your tomatoes are acidic, it’s better to add a little more granulated sugar, but the tomato should still turn out to be salty.

Keep in mind that a tightly packed two-liter bottle takes about a liter of tomato juice. It acts as a marinade, and penetrates into each fruit, which as a result is pickled. Boil the mass for 15 minutes. Hot pour into jars: pour in the first, cover it with a sterile lid and put on sterilization in a pan with water, then fill in the second, cover and place, and do this with all the jars. Two-liter cans should be sterilized for half an hour, liter - 15 minutes, three-liter - 45 minutes.
Now you can roll up cans one by one, turn them over and put them under the covers, where they will remain until they cool.

Tomatoes in their own juice without sterilization

• 3 kg of dense small tomatoes;
• 3 kg of soft tomatoes for juice;
• 8 peas of black pepper;
• 2 branches of dill and parsley;
• sugar and salt - 1 teaspoon per 1 liter of juice.

Cooking:

Tomatoes for juice are cut into pieces, put in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool a little and wipe through a sieve. We only need tomato juice.

We chop the tomatoes with a toothpick - so when they are poured, they will not burst.

We spread the tomatoes in sterilized jars, put 2 peas of pepper, pour boiling water and leave them under the covers for 20 minutes.

Tomato juice is boiled again by adding sugar and salt.

From the cans with tomatoes, drain the water and fill the tomatoes with tomato juice. Roll up. We turn over the banks and wrap them until they cool completely.

Tomatoes in tomato juice with garlic and horseradish

Ingredients:

• tomatoes - 2 kg;
• sweet bell pepper - 250 g;
• overripe tomatoes - 2 kg;
• garlic, minced with horseradish root - ¼ st .;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l

Cooking:

Put the tomatoes in a 3-liter jar, rinse, chop and overripe the tomatoes in a saucepan, then bring to a boil. Cook them until they are soft. Then cool and wipe through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. After the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin to sterilize. Cans with a volume of 3 liters - 20 minutes, 1 liter - 15 minutes. Cork them and turn them upside down to cool.

Brazilian Tomato Juice

The composition of the recipe:

• tomato juice - 1 l;
• tomatoes - 2.5 kg;
• salt - 1 tbsp. l .;
• dill - a bunch;
• bay leaf - 10 leaves;
• curry seasoning;
• peppercorns - 10 peas;
• garlic - 3 cloves.

Cooking:

Finely chop the dill, chop the tomatoes and wash thoroughly. Sterilize the jars and put all the spices there. After that, put the tomatoes there.

Bring the tomato juice to a boil and drop a pinch of curry. Pour jars of boiled tomato juice. Then pour salt into the jars. Sterilize the jars for 7 minutes. Then roll it up.

Spicy tomatoes in tomato juice with the sparkling seasoning

Ingredients:

• red tomatoes - 2 kg;
• garlic - 6 cloves;
• currant leaves - 6 pcs;
• cherry leaves - 4 pcs;
• horseradish leaves - 1 pc;
• dill - 3 umbrellas;
• bay leaf - 10 pcs;
• black pepper - 15 peas;
• seasoning composition: Tomatoes - 1.5 kg;
• chopped horseradish and garlic mixed - 80 g;
• sugar - 1 tsp;
• salt - 3 tsp.

Cooking:

For seasoning - pass the tomatoes through a meat grinder, add garlic, horseradish, sugar and salt, mix thoroughly. Then cook red tomatoes, garlic, currant leaves, cherries, horseradish, dill, bay leaf, pepper.

Wash all vegetables, prepare cans, boil the lids for 5 minutes. Put garlic and herbs on the bottom of the cans, then tomatoes. Boil the cooked seasoning and pour the tomatoes on it.

Sterilize the jars for 20 minutes, then roll them up. Flip over, cover with a blanket and wait for it to cool.

How to cook stuffed tomatoes in tomato juice for the winter?

Products for 3 L jars:

• small tomatoes - 2 kg;
• garlic - 2 heads;
• allspice and black - 5 peas each;
• bell peppers - 2 pcs.;
• bitter pepper - 1 pc.;
• horseradish root and leaves;
• onion - 0.5 heads;
• bay leaf;
• parsley and dill;
• salt and sugar - 2 tbsp. l .;
• dill - 5 umbrellas;
• tomato juice - 1.5 l.

Cooking:

Wash the tomatoes, cut in half, but not to the very end. Peel the garlic, cut into thin slices. Wash greens, chop horseradish. Stuff each tomato with garlic and herbs.

Wash the pepper and cut in half. Sterilize the jar. Place spices, onions, a clove of garlic, hot pepper, half dill and horseradish on the bottom. Then lay the tomatoes themselves tightly. It is advisable if the tomatoes lie as densely as possible to each other.

Place bell pepper on the sides of the jar, dill, leaves and horseradish root on top. Boil tomato juice and fill it with the contents of the jar. Cover it with a lid for 15 minutes, then close it with a boiled lid and, turning it upside down, put it in a warm place for a day, wrapping it up.

Video: Tomato recipe in own juice without vinegar and citric acid

If you want to taste the natural tomatoes in winter or autumn, then harvest the tomatoes in your own juice for the winter. Billets from these vegetables are the most popular among housewives. Many diverse recipes are passed down from generation to generation.

Tomatoes in their own juice is one way to preserve the natural taste of these beautiful summer vegetables. Such tomatoes can be harvested in various ways: with or without sterilization. These recipes do not contain vinegar, thanks to this, tomatoes in their own juice retain most of the nutrients and natural, natural taste. Another big plus of such conservation is that the tomato puree in which vegetables are stored can be used as a drink. Especially lovers of tomato juice.

Tomatoes in their own juice is just a wonderful dish - or rather two in one. at home, you can see by clicking on the link.

As mentioned above, such preservation does not contain vinegar or citric acid, while it is well stored even at room temperature in a dark place.

In this article we will tell you how to harvest tomatoes in your own juice for the winter. Below are two simple recipes: with and without sterilization.

To prepare, take:

• 3 kilograms of small ripe tomatoes;
• 2 kilograms of large tomatoes (for juice);
• 2 tablespoons of sugar;
• 3 tablespoons of salt.

Small tomatoes, it is best to use elastic, of the same degree of maturity and preferably of the same size, they will look more beautiful on a dish. To prepare the fill, you can use any tomatoes of any size and maturity.

I wash the small tomatoes well and pierce the skin with a toothpick in several places. This must be done so that the tomatoes do not burst when pouring them with hot, boiling juice. It will be enough if you make four punctures from different sides. Put vegetables prepared in this way in clean, pre-sterilized jars.

I wash 2 kilograms of large tomatoes and pass through a juicer. The result should be pure tomato juice, peeled from seeds and peels. It is more convenient to do this with a manual juicer like “Strumok”. If there is no juicer, then you can pass the hot tomato mass through a sieve.

Pour tomato juice into a suitable saucepan, put on fire and bring to a boil. Pour sugar and salt into tomato juice. We collect spoons without top. With a slight boil, stir, give the sugar and salt to completely dissolve. You can take a sample of the juice and, if necessary, balance by adding salt to your taste. Tomato filling ready.

Pour hot tomato juice into jars of tomatoes, pour almost to the top.

We cover the banks with lids. Lids must be pre-rinsed with boiling water.

Next, take a large pan, put a tissue napkin on its bottom. We put in her banks covered with lids. Pour hot water into the pan. The amount of water should be so that the cans are filled in "shoulders". Bring the water to a boil. We sterilize in boiling water for 8-10 minutes.

Carefully remove the jars from the pan. Roll up or cork lids. Turn over the preservation and wrap it until it cools completely.

You can store tomatoes for the winter in the cellar or in a dark place at room temperature.

As in the first recipe for the preparation of preservation, we need tomatoes of two sizes: large and small dense vegetables.

Large we will use for the preparation of tomato fill. For these purposes, any tomatoes are suitable. We wash all the vegetables. We pass large tomatoes through a juicer. As in the first case, it is best to use a manual juicer, it separates the seeds and the skin better. Juice is obtained with pulp, concentrated and tasty.

A liter of tomato liquid can be approximately poured into two liter jars of tomatoes.

Pour the fill into the pan. Add salt and sugar. For a liter of liquid, we need 1 tablespoon of salt without a slide and 1 teaspoon of granulated sugar.

We put a pot filled with fire. The juice must be brought to a boil and boiled for another 10 minutes with a small boil. Stirring occasionally.

While the fill is on the stove, you can tackle small tomatoes. In small tomatoes, we cut out the place for fastening the stalk. We fill clean sterilized jars with tomatoes. Pour jars of tomatoes with boiling water. Cover with lids and leave to warm for 10 minutes. We also use prepared covers. They can be boiled for 3-5 minutes or just rinse well with boiling water.

After time, we drain the water from the cans with tomatoes. It is convenient to use a special cover with holes for draining water.

Pour jars of warmed tomatoes with hot tomato filling. We roll the jars with lids and, as in the first case, turn the jars over, wrap them in a blanket until they cool completely.

Successful preparations for the winter and always in a good mood.

This is the most effective method of preserving them for a long winter period. Canned, they do not lose their wonderful taste and beneficial properties. Cooking for the winter recipe "Tomatoes in their own juice"  you can be sure of it. They will undoubtedly please with juiciness and freshness without any unnecessary impurities in the form of vinegar or vegetable oil.

Home canning is now more and more carried out according to old recipes, passed down from generation to generation from grandmothers to granddaughters. Of course, modern recipes are good too. But the old ones are repeatedly tested, and often are the basis for many modern winter blanks. Canning tomatoes in their own juice  just such an old recipe. Only fleshy, ripe, but strong fruits are suitable for this preparation. It is advisable to choose varieties of plum or round shape, not too large.

For this, it is very important to take into account their degree of maturity. For juice, you need ripe or overripe (but not spoiled), not too fleshy, soft tomatoes; and directly for preservation, pickling or pickling - strong, dense and fleshy.

To enjoy tomatoes in your own juice in winter and even make tomato soup or sauce from them, you will need the following ingredients:

1. 3 kg of fleshy tomatoes;
2. 2 kg large, overripe tomatoes;
3. 50 g of sugar;
4. 80-100 g of salt.

Begins preservation of tomato in its own juice  with the preparation of tomatoes. All tomatoes are washed, the points of attachment of the tails are poked on them with a pointed stick or fork, and after that the dense tomatoes are placed in sterilized jars (not up to the neck) as densely as possible.

Large meaty tomatoes are cut into several parts, transferred to an enameled pan and heated, not bringing to a boil, with the lid closed. Hot tomato mass is rubbed on a rare sieve into a homogeneous substance, in which sugar and sand are added. Thus obtained tomato juice is poured into jars so that the level is 2 cm below the neck of the jar.

Filled cans are pasteurized in a pan with boiled water, and cooled to 85 0 C for about 30 minutes. After rolling up, it is possible to tightly tighten and put away for storage in the cellar or pantry. In winter, whole tomatoes can be either simply eaten or cooked into soup or sauce. And from a tomato pour, diluted with boiled water, an excellent tonic drink is obtained.

Also in its own juice can be performed according to the old Kuban recipe. On it, whole tomatoes are laid both peeled and unpeeled. The difference is, in principle, insignificant, but it still affects the final taste of the workpiece. We give a recipe for hostesses "Tomatoes in their own juice" harvestingunpeeled tomatoes. They are cleaned only before serving (or even if desired) or before adding to salads, soups. Tomatoes with unpeeled peels have their advantages: they do not become sour in a tomato filling and last longer; peel covering tomatoes prevents excessive flow of juice.

Ingredients for harvesting according to the Kuban recipe:

1. tomatoes
2. 3 liters of tomato juice;
3. 200 g of sugar;
4. 50 g of salt;
5. 5 cloves;
6. 2 tsp chopped garlic;
7. 5 peas of allspice;
8. ¼ tsp ground cinnamon;
9. 1 tsp 70% vinegar essence.

This quantity of pouring products is designed for approximately five liter cans.

Tomatoes are selected for preservation, washed and dried. Each tomato is poked. Then the tomatoes are placed in dry sterilized liter jars. Preparing juice from soft, overripe tomatoes. In the absence of excess tomatoes or time, you can simply dilute the tomato paste with boiled water.

Tomato juice is poured into a saucepan, put on the stove and brought to a boil. Salt, sugar, sand, ground cinnamon and twisted into a gauze bundle, cloves and pepper are poured into it. Tomato mixture is cooked over low heat for about half an hour, stirring occasionally. A bundle of spices is removed a few minutes before the end of cooking and discarded. Vinegar and chopped garlic are added to boiled tomato juice. The juice should boil for a minute and you can remove it from the fire.

Hot pouring is poured into jars of tomatoes, which are covered with lids and put sterilized for 40 minutes. After heat treatment, the cans are rolled up and placed before cooling under the covers. Such can be stored pickled tomatoes in their own juiceat room temperature, which is very important for those who live in urban conditions.

This type of harvesting tomatoes enjoys well-deserved popularity. Canned Tomatoes in Own Juice  made from small-fruited tomatoes (for example, from cherry). They turn out to be especially tasty and look beautiful in jars. To prepare small tomatoes in your own juice per 1 kg of tomatoes you will need: 15 g of salt, 30 g of sugar, sand, basil, garlic, dill. The process of making cherry begins with their "bathing". Water is poured into two pots, and only one is brought to a boil. Tomatoes are carefully dipped in boiling water for 2-3 minutes, and then they are quickly caught by a slotted spoon and sent to cold water. After that, the skin is removed from them. The peeled tomatoes are put in a deep bowl, sugar, salt and salt are added to them, and they are gently mixed.

In a glass jar, a couple of cloves of garlic are placed at the bottom, along a sprig of dill and basil, and on top are tomatoes without skin, previously drained through a colander from the juice. Glass tomato juice is brought to a boil and poured into jars of tomatoes up to the neck. In addition, you can use juice or puree separately prepared from crushed and overripe tomatoes for pouring. Cans are covered with lids and placed in a pan with water heated to 60 0 C and sterilized for about 7-10 minutes. Then the cans are hermetically sealed, turned upside down and wrapped in something warm.

If they are fresh, only plucked from the bush, sprinkled with a pinch of salt, then perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket do not differ much in consistency from wet cardboard. If you want in winter to have the opportunity to enjoy the aroma and taste of summer tomato, in your own juice for the winter according to our recipe.

About the benefits of blanks

Own tomatoes for the winter will bring great benefit to you and your family:

• Firstly, tomatoes in their own juice retain healthy mineral salts, trace elements and most vitamins.
• Secondly, during heat treatment in the fruits of tomatoes, the content of the natural antioxidant increases - lycopene, which prevents the development of diseases and slows down aging.
• Thirdly, it is profitable. Winter tomatoes from a store shelf cannot be compared to fruits taken with one's own or good tomatoes bought at a bazaar. At the same time, canned goods will be cheaper, and you can easily and simply cook a variety of tomato sauces and dressings.

Before you start canning tomatoes in your own juice, carefully read the entire recipe, prepare the necessary equipment and the right amount of ingredients.

Kitchen appliances and utensils

  To preserve tomatoes in your own juice, you will need:

• glass jars, best with a capacity of 700 ml to a maximum of 2 liters;
• tin lids for preservation with rubber seals;
• a cover with holes and a spout for draining liquid from cans;
• pans: two large ones - for sterilizing cans and boiling juice and one small one - for sterilizing lids;
• wire rack in a large pan - for installing cans;
• manual screw juicer;
• lift tongs;

Essential Ingredients

Before proceeding with conservation stock up with all the necessary ingredients:

• tomatoes
• salt;
• sugar.

Product Selection Features

In order for the preservation to come out delicious, products for it must be carefully selected. Tomatoes need to be taken at the peak of ripenessdense, medium-sized, possibly the same size, without cracks, spots and growths. To prepare the juice, the fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take large, not iodized, sugar - refined sand, and it must be dry.

Step by step recipe with photo

How to close tomatoes in your own juice is simple and step-by-step.

Important! Before starting work, carefully inspect prepared dishes and materials. The glass should be free of crevices and cracks, the covers should be with smooth edges and fit well to the necks, the rubber bands should fit well, and the metal tool should not be chipped.

Tomato preparation

Selected tomatoes are thoroughly washed and the peduncle is cut.

Twisting

Along with the preparation of tomatoes, tomato juice is prepared for pouring. To do this, cut the tomatoes into pieces and pass through a juicer.

Boiling juice

Squeezing the juice, put the saucepan on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, and the foam is not removed.

Sterilization of cans

The dishes and lids are thoroughly washed with soda or soapy solution and rinsed with clean water. Lids wipe well and dry.

To sterilize, put a wire rack on the bottom of the pan, install cans, fill it with water almost under the neck and bring the water to a boil. Boil for 10 minutes. In the same way, in a small pan, the lids are sterilized together with the seals.

Bookmark Tomatoes in Jars

Prepared tomatoes are loosely placed in sterilized jars, one at a time taking them out of the hot water with tongs.

Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and cover the jars with sterilized lids. After 10 minutes, the covers are removed and the water drained.

Important! Hot cans can only be placed on a wooden tabletop or on a towel. Hot glassware placed on a metal or stone surface may burst..

Pouring juice

Jars of tomatoes are poured to the top with boiled juice, making sure that no air bubbles remain in the container.

Sunset

After the cans are filled, they are covered with sterilized lids and rolled up with a machine.

Closed cans are placed with their necks down and look to see if trickles of bubbles rise from the lid, indicating that it is not tight. When the preservation has cooled, you need to use your fingertips to try to remove the lid from the can. If it jumped off, it is badly rolled up. If the lid “claps” when pressing on its center with a finger, this is also a marriage - either the dishes were not hot enough when rolling, or the lid allowed air to pass through.

Storage conditions

Store canned tomatoes in a cool, dark place. Labels with the date of preservation are glued to the finished preservation, and the covers are wiped with a clean, dry cloth. If canned food is stored in a cellar or basement, a few drops of machine oil can be applied to a cloth - then a thin water-repellent film forms on the metal, protecting it from rust.

Did you know? Tomato sauce is the most common filler for canned food. They are poured, meat, stuffed vegetables and many other types of products.

Closed canned foods are stored throughout the year. After the lid is removed, the tomatoes need to be refrigerated and consumed for two weeks.

Tomatoes in their own juice is a simple recipe that will allow you to enjoy delicious tomatoes, tomato puree and home-made sauces in the winter.

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Almost every housewife rolls tomatoes in their own juice for the winter. Each experienced mother of the family has recipes "lick her fingers". And, as a rule, a notebook where it is written how to make good workpieces for the winter is carefully stored and passed on from generation to generation.

But now there is no particular problem to find good recipes - experienced housewives are happy to share them and spread them on the open spaces of the network. You will find a selection of the best in our article. So, how to make the most delicious tomatoes in your own juice for the winter? Recipes with a photo and a description of the process are presented below.

Classic recipe

If you cook tomatoes according to the classic recipe, you can get a delicious snack for potatoes and meat dishes, and dressing for borsch or other soup, and natural tomato juice that you can drink. Tomatoes in their own juice in the classic version are prepared without vinegar, so they are so useful.

Ingredients required:

• three kilograms of small tomatoes
• two kilograms of large and soft tomatoes for juice
• three tablespoons of granulated sugar
• two tablespoons of salt
• bay leaves and allspice to taste

Cooking method:

After the tomatoes are washed and dried, and the jars are sterilized, you can begin to prepare the workpiece for the winter. First you need to pierce each small tomato on the side of the peduncle with a toothpick. Then we put them aside and take large tomatoes. We make juice from them. You can use a meat grinder in the old way, or modern machines like a juicer and a blender.

Pour juice into the pan through a sieve and put on the stove. We add salt, sugar and spices to it. We wait until the juice boils, reduce the heat a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - how much will fit. Then put the jars on a towel and gently pour the boiling juice. Fill the containers to the very top. Then we take clean covers, keep them in boiling water for some time and roll up the cans. Be sure to turn them over, put them on a flat surface and wrap them.

When the cans have cooled, put the lid up and look - if not a single lid has come off, not swollen, and the air does not let through, then everything is fine, and the workpieces will stand idle all winter. It is better to store tomatoes in a dark and cool place, for example, in a pantry. And if you need to keep the blanks longer, then you can put the cans with tomatoes and juice to sterilize, and only then roll them up.

Sweet tomatoes in own juice

In order to prepare a workpiece according to this recipe, pink tomatoes will be required. They must be ripe and resilient. You should not use slightly spoiled fruits, since they will turn into porridge, and the taste of the snack will also be different.

Product list per liter jar:

• 1.3 kilograms of pink tomatoes
• a tablespoon of salt
• two bay leaves
• a teaspoon of sugar
• peppercorns optionally

Cooking:

We wash the tomatoes, put on a towel or napkin to dry a little. After that, carefully cut the stalks and cut them into slices. Then we take the prepared jar (necessarily sterilized) and spread the slices of tomatoes there. Pour them with salt, add sugar, bay leaf and pepper. Fill the jar to the end. After that, cover the container with a lid and set it to sterilize. The pot should stand for about forty minutes in a pan over low heat. Better to lay a towel on the bottom.

It remains only to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes in two months. Keep tomatoes in a cool dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved first of all because it is such a preparation that allows them to preserve their natural taste. To make a maskably healthy snack that will last a long time, you can do without vinegar - replace it with citric acid.

Here is a list of ingredients for a two-liter jar:

• two kilograms of tomatoes
• a pinch of citric acid
• half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped incision from the smooth side, where there is no stalk. The main thing is to cut through the skin, it is better not to touch the pulp. We spread the tomatoes in any container and pour boiling water. We catch a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will not fit at this stage, they will need to be put in a jar later. We cover the container with tomatoes with an iron lid and put it in a pan so that it is sterilized. We leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently squeeze softened tomatoes. Now fit and previously laid back tomatoes. Add them to the jar - the juice that stood out from the tomatoes should go up. It remains only to roll up the jar and place it with the lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

A simple recipe with vinegar

There are several options for harvesting tomatoes for the winter. Here is a simple recipe for a tomato in its own juice for the winter without sterilization . It will require both small and large tomatoes. If you follow the proportions, you get three banks of blanks.

Required Products:

• about five kilograms of tomatoes (half small, half large)
• 50 grams of sugar
• three tablespoons of salt
• teaspoon of vinegar per liter
• black pepper and cinnamon optional

Cooking:

First of all, wash all the tomatoes, put them out to dry a little. Then we take small tomatoes and pierce them with a toothpick or wooden stick where there were ponytails. Hard tomatoes require a few punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be worse salted and will be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or in another convenient way) and put the tomatoes in them.

Now you need to make the juice itself. For it, large tomatoes will be required. They need to be cut into several parts and put in a pot or other container that can be put on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are sufficiently heated, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt to it, and if you want, then pepper and cinnamon. Cinnamon needs a little. And the last thing you need to pour vinegar. The juice will be approximately two liters, so it will take two teaspoons of vinegar.

We send the juice to boil. And periodically remove the foam. The tomato sauce should boil a little for about twenty minutes. It is the boiling juice that needs to be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or coverlet.

This is how tomatoes are cooked without sterilization. Sterilization is used when vinegar is not added to the workpieces.

1. Tomatoes can be rolled up with or without peel. It is better to make both such and such, since peeled tomatoes can be used to prepare various dishes.
2. It is best to use tomatoes of the same size and proven varieties. They must also be all of the same degree of maturity. So the workpiece will be tastier.
3. Soft tomatoes will turn into porridge, so it’s better to take these for juice, and elastic ones should be left whole and put in jars.
4. It is not necessary to use spices, although many housewives add bay leaf, pepper, cinnamon, cloves or herbs. The essential ingredient is salt. Without it, the workpiece will not work.

Cook with pleasure, and then the result will be excellent! Enjoy your meal!