How to preserve tomatoes in their own juice. The best recipes for tomatoes in their own juice for the winter

Cooking tomatoes according to this recipe is very easy and simple, and the result will surprise and delight the whole family in winter. These tomatoes are rolled without vinegar, resulting in two products - delicious tomatoes and tomato juice.

Ingredients:

• 3 kg of small tomatoes (preferably dense);
• 2 kg of large tomatoes (juicy and soft, for juice);
• 2 tbsp. salt;
• 3 tbsp. Sahara;
• 2 bay leaves;
• 4-5 peas of allspice.

Recipe for tomatoes in their own juice

Tomatoes in their own juice complement any dish, especially in winter. However, the same as . Tomato juice can be used to quench thirst or prepare sauces based on it.

At the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to prepare a spicy sauce for lamb or. And since the jars with this preparation are among the first to fly away, this can be very difficult to do. You gape a little and that’s it – there’s nothing to make sauce from. And in winter I make dough for pizza or soup.

The best option is to use your own tomatoes from the greenhouse or grown outside (weather permitting). But even store-bought ones make excellent preparations. When I didn’t have a dacha yet, I bought it at the market.

You need to use two types of tomatoes - some will go in a jar, others (large ones) for juice. I like to roll up jars of cherry tomatoes. This is convenient (they fit more compactly in the jar), and the Ox’s Heart variety is used for filling. They are meaty, very tasty - the preparations with them are simply “finger-licking”.

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

My family never made such a twist, but I really wanted to try it, because homemade always tastes better. Since I’m not in the family, I went to the offices at work with the question - who prepares the delicious food? To my surprise, there were only two people who were connoisseurs of this dish.

I made my own from two recipes and tested it on my family and guests. I’ve been using it for over 25 years – not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always go out with a bang. Well, what can I say, it’s truly finger-licking good.

You will need:

• Small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured them in this recipe. Yes, and it’s impossible to say exactly, because... everything is individual and depends on the variety, ripeness, juiciness of the varieties.

It is preferable to take tomatoes that are ripe but firm enough so that they do not burst when placed in a jar.

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

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. It's faster that way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at 160 degrees. Then I open the door and let it cool without taking it out.
• I select small, dense specimens to put 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 them tightly in jars and set them aside for a while.
• To obtain juice, the fruit must be peeled. I heat a saucepan with water and place a container with cold water next to it. One by one, in portions (if there is a lot), I throw the fruits into hot water and let them sit for two minutes. I take it out and put it in the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of preparations, I put them through a meat grinder. If there is only a small amount of tomato, I use a blender.

Tomato seeds do not interfere with the taste; they are not even noticeable. But if you are very sensitive or want a more gentle result, use a juicer

• I place the finished juice in a saucepan. For three liters I use 3 tbsp. l salt and 4 tbsp. Sahara. The taste is delicate, moderately sweet and moderately salty. Boil for about 10 minutes. Don’t forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour it 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 the pan.

Make sure that there is not too much difference between the internal content and the external one.

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

Carefully remove and roll up. Turn it over - make sure it is rolled up tightly and nothing leaks out. Keep it in this form under a warm blanket until it cools completely.

I usually store it in the kitchen cabinet. They stand quietly all winter.

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

A proven recipe for a delicious snack for dinner will allow you to diversify your menu, surprise your guests, and pamper yourself.

For a 3 liter jar:

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

Preparation:

• Wash and dry small specimens.
• Remove the skin from the large ones and grind them in a meat grinder.
• Fill the sterilized jars to the top with tomatoes and place tightly.

• Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

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

• Then pour a tablespoon of wine or apple cider vinegar into a (liter) jar and pour in hot tomato juice. Screw on the lid and cool under the blanket.

A simple recipe for tomatoes in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization or vinegar. Using ready-made juice for filling reduces canning time.

You will need:

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

Preparation:

• We wash the jars and steam them in the oven.
• Pour boiling water over the lids.
• Heat the juice in a saucepan, add salt to taste if necessary and boil for 3-5 minutes.

• Place tomatoes in jars, add boiling water, cover with lids and leave for 10 minutes.

• Drain the water and fill it with freshly boiled tomato juice and roll up the lids.

Place under blanket until completely cool.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you have a small amount of vegetables to prepare. It’s a pity to twist them into juice - in this case, ready-made 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 teaspoons
• Bay leaf - 3 pcs.

Preparation:

• First of all, let's prepare the jars in the usual way.

• Then remove the peel from the tomatoes. To do this, make a cross-shaped cut on the side opposite the stalk.

• Place a pan of water on the fire. When the water boils, reduce the heat, but do not turn it off. Place a cup of cold water nearby. As the water in the cup heats up, it must be changed to cold.

• Dip the cut tomatoes into hot water, hold for 30 seconds and transfer to cold water. As temperatures change, the skin peels off on its own. Remove the stems and place the peeled tomatoes in sterilized jars.

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

• Prepare the marinade from water, spices, and tomato paste. Lastly, add the essence. Warm up for 3 minutes.

• Pour out the water and add the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

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

Prepare:

• Tomatoes
• Garlic
• Sweet 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 black peppercorns.
• For juice, grind the tomatoes in a blender. Put on fire and boil with spices. For 2.5 liters of juice – 2 tbsp. salt, 4 tbsp. Sahara.
• Grind sweet pepper (250 g), ¼ of garlic (finely chopped) and horseradish root (grated) in a meat grinder. Mix with juice.
• Fill the jars with hot marinade.
• Sterilize and roll up the lids.

Sliced ​​tomatoes for the winter without peel (peel) with vinegar

For this preparation, fruits of different sizes are suitable, but always fleshy and dense. Can be used to make sauces, for pizza or as a seasoning for soup.

You will need for a 1 liter jar:

• Tomatoes – 5.5 kg
• Salt – 1 tsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

This amount yielded five liter jars.

• We make cross-shaped cuts on the side opposite to where the branch is attached.

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

• Remove the stem and cut into four parts if the tomatoes are large or into two if not very large. Place tightly in the jar. There is no need to pre-sterilize it; just wash it with soda.

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

• You even need to tamp them down a little, otherwise when they warm up they will settle and you will end up with an incomplete jar.

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

Carefully remove and seal. Wrap in warm clothes and leave to cool. No need to turn 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 their own juice.

When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.

Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.

The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products.

Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam.

Whole tomatoes in their own juice for the winter

Very tasty tomatoes are obtained using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer.

For a 3-liter jar you need to take:

• 2 kilos of small tomatoes and larger fruits;
• dill seeds or one inflorescence;
• horseradish leaf;
• 2-3 cloves of garlic;
• a few black peas and shower. pepper;
• clove bud;
• a sprig of parsley and tarragon;
• vinegar - 2 tablespoons;
• salt (3 tbsp) and sugar (5 tbsp).

Place small tomatoes along with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Pour boiling water over the tomatoes in two batches for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika.

Sliced ​​tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other variety will do, as long as the fruits are dense and hold their shape well.

They need to be cut into 2-4 parts and placed in a jar. Peel the softer ones and crush them in a deep bowl with your hands or a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, that's okay.

Cook the juice for about an hour, stirring regularly. Add salt (1 tbsp to a 2-liter jar), sugar (4 tbsp to a 2-liter jar) and an aspirin tablet. Pour over the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomato. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

• about 400 g cherry tomatoes;
• approximately 500-600 g of tomatoes per juice;
• teaspoon salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but you can also use seasoning, then a pinch is enough).

Place the cherry tomatoes in a jar and pour boiling water over them. Grind large fruits into tomatoes, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks on each one with a needle.

Here's how to prepare cherry tomatoes and cucumbers for the winter.

Tomatoes with peppers in their own juice

The workpiece can be called “2 in one”. Vegetables can be served separately, and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. You will feel like real Italians!

For two kilos of small tomatoes you will need:

• 1-1.3 liters of prepared tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tbsp) and sugar (3 tbsp);
• garlic and fresh herbs to taste.

Place tomatoes with garlic and herbs in jars, pour boiling water over them twice, soak for 5-7 minutes. Add finely chopped pepper, salt and sugar to the tomato. Pour boiling water over the jars and roll them up.

Take note!

For additional confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use either homemade juice or store-bought juice. But store products must be of high quality.

For three liter jars you will need:

• 2 kilos of creamed tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• bay leaf, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, simmer for about 15 minutes.

If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.

Place the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

This recipe makes the vegetables delicious, but the gravy is even better. The taste is very similar to the famous Uncle Bens sauce, only thicker. If you don’t have time to cook, just pour it over any porridge or pasta.

Cut three kilos of tomatoes into slices and put on fire. To them send two chopped onions, a sprig of basil, thyme, and the juice of one lemon. Boil for 20 minutes, add salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and place in jars. Strain the sauce through a colander, pour in the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the preparation will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite preparation. One caveat - you can’t skimp on pasta. If you take a poor quality one, the taste will be hopelessly spoiled.

Place one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour approximately 700 ml of water into a saucepan, dilute 4 tbsp in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before seaming.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And you don’t need to prepare tomato juice, which is a definite advantage.

At the bottom of each liter jar we put bay leaf, 5-7 peppercorns, tsp. sugar, tbsp. l salt and a pinch of lemon. Place sliced ​​tomatoes on top. Do not add water!

Cut the tomatoes generously. Don’t put everything in jars.

Cover the jars with lids and sterilize over very low heat. The tomatoes will begin to release juice and sag. Add “spare” tomatoes to the vacant space. This must be done several times until all the tomatoes have settled in the released juice.
Approximately sterilization time takes 40-50 minutes.

Proven preparation method. Such jars can be safely stored even in an apartment.

Tomatoes can be used as an independent snack, or added to various dishes, for example, borscht, stew, etc.

Tomatoes without skin in their own juice

For this recipe, you need to choose ripe, but not overripe, cream tomatoes. The fruits must be very dense to keep their shape well. You need to remove the skin from them. To do this, after washing, you should immerse them in boiling water for 2-3 minutes, then immediately transfer them to ice water. This way the skin will come off perfectly.

Place the peeled tomatoes in jars.

Tomato juice must be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add bay leaf, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately fill the jars and place the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in their own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use cinnamon in addition to the usual ingredients. It is this that gives the workpiece its original notes.

For 5 liter jars, in addition to medium-sized dense tomatoes, you will need:

• 3 l. juice;
• 200 g sugar;
• 20 g salt;
• 5 pcs. pepper and cloves;
• table. l. with a heap of crushed garlic;
• a pinch of cinnamon;
• tsp ux.essences.

Wash the tomatoes, prick them with a toothpick, and put them in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir in essence and garlic, pour over tomatoes.

Sterilize 40 minutes after the water boils.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits turn out very tasty, and the juice is simply incredible.

For three kilos of cream you need to take three kilos of large fruits. Cut them, boil them and grind them through a sieve. Add salt and sugar to taste to the juice and bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water over them for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Pay attention!

The workpiece should only be stored in a cool place. Otherwise, you need to pour 25 ml of 9% vinegar into each liter jar before sealing.

A simple recipe for tomatoes in their own juice with sterilization

It's actually an incredibly simple preparation method. Grind the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato is enough.

Place your favorite spices into jars. This could be peppercorns, bay leaves, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste to the boiling juice, pour it into the jars. Sterilize for about 15 minutes. Roll up immediately.

If you want vegetables stored for the winter to retain as many vitamins as possible, use our tips. Every housewife is sure to look for a recipe for tomatoes in their own juice without sterilization. The dish has a lot of options, depending on whether you prefer to add vinegar or not, or whether you like to use spices. In addition, the absence of sterilization significantly simplifies the process.

So, if you want to enjoy juicy tomatoes from the garden not only in summer - early autumn, but also in winter, then the recipe without sterilization that we present will suit your taste. Moreover, such tomatoes will go over well with family members and will be the first to leave the cellar.

A simple recipe without sterilization with vinegar

For this recipe, select small tomatoes. We will provide you with a list of ingredients based on three liter jars. If you want to roll more cans, simply increase the required proportions. You will need the following ingredients:

If you ask the residents of our country which vegetables they most prefer to see on their tables, the tomato will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife should master our recipe for tomatoes in their own juice without sterilization. Let's get down to business.

Preparing small tomatoes

Wash the smaller tomatoes and prick each one with a toothpick on the side where the stem was torn off. This is done so that the salt penetrates inside the fruit during preservation, and the taste is rich. If the fruits are too dense and hard, you can pierce them in several places. Then place the tomatoes tightly in pre-sterilized jars, but try not to squeeze them. Now it's time to tackle the big fruits.

Juicing

Wash them and cut them into slices in any order. Place the mixture in an enamel pan, place over medium heat and cover with a lid. You just need to heat the mass, there is no need to bring it to a boil. When the slices are thoroughly heated, you need to remove them and rub them through a sieve. This way you will get natural tomato juice. Add salt and sugar to the container with juice. It is better if you focus not on the recipe, but on the volume of juice obtained. So, in order to cook tomatoes in their own juice (the recipe without sterilization that we offer to your attention will help with this), you need to add one tablespoon of sugar and salt per one and a half liters of prepared juice.

If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now we can pour the tomato juice, already flavored with spices and salt, back into the pan and bring to a boil. Don't forget to skim off the foam. The juice must be poured into jars while the tomatoes are boiling, without allowing it to cool. Roll up the jars with tin lids and turn them upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. All that remains is to cover the jars with a cotton blanket and leave to simmer until they cool completely. Then put it in a cool place.

If you don't want to strain the tomato juice through a sieve, simply pour boiling water over the fruits for 2 minutes and remove the skins. Place the fruits in a saucepan, chop a little with a knife, and put on fire. When the mixture is hot, puree it using a regular masher.

Do you want to cook tomatoes in their own juice (recipe without sterilization)? Spicy lovers can slightly adjust this simple recipe to their taste. If you are one of the fans of the vigorous combination of garlic and tomatoes, add a few crushed cloves to the tomato puree.

Are you planning to use tomatoes from a jar not as a snack, but in preparing hot dishes? Then use the recipe we presented, just first remove the skin from the small tomatoes. In this case, there will be no need to pierce the fruits.

If you have a lot of brown tomatoes left for canning, then do not mix them with ripe fruits. Try to select fruits of the same degree of maturity as filling for the jar.

To prevent damage to the integrity of the fruit during preservation, discard small fruits that are too soft. It’s better to put them in tomato sauce.

If you want the taste to be unparalleled, test the taste of a fresh tomato before putting the fruits in jars. A recipe for tomatoes in their own juice without sterilization may not give a good result if fresh tomatoes turn sour.

Some variations of the recipe

Salt in this recipe is the main preservative, and there is no way to do without it. But you can omit any other spices and sugar if you wish. You can also remove vinegar from the dish, but in this case you will still have to sterilize the filled jars for 5-10 minutes. You can even try cooking tomatoes in their own juice (recipe without sterilization) without vinegar, but in this case, try not to leave the jars in the refrigerator or cellar until spring.

If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to add salt in excess of the prescribed amount.

Simple recipe with greens

In this case, we will also select only small, dense and tasty tomatoes as whole fruits and will also do without sterilization. To roll up the cans we will need the following ingredients:

• Small tomatoes for rolling - 3 kilograms.
• Ripe tomatoes for juice - 3 kilograms.
• Black peppercorns - 8 pieces.
• Dill and parsley - 2 sprigs.
• Granulated sugar at the rate of one teaspoon per 1 liter of prepared tomato juice.
• Salt - 1 teaspoon per 1 liter of juice.
• Garlic cloves to taste.
• Hot pepper.

Recipe for tomatoes in their own juice without sterilization with herbs: preparation

Wash and sort the tomatoes. Only ideal fruits are suitable for seaming. Next, rinse the dill and parsley. Do not chop the greens too finely. In the same way as in the previous recipe, the tomatoes for juice must be cut into large slices and placed in a pan. Only here we will bring the tomato slices to a boil and, stirring constantly, simmer them over low heat until the mass becomes soft. On average this takes 20 minutes. We remove the pulp from the finished juice using a sieve. Then we’ll prick our perfect little tomatoes with a toothpick in several places and put them in pre-sterilized jars.

Place the tomatoes closely together, alternating them with herbs. At the very end, put two hot peppers into the jars. Bring the previously obtained tomato juice to a boil again. Now all that remains is to add sugar and salt to the juice, mix the mixture thoroughly and pour into jars. So our tomatoes are ready in their own juice. The recipe without sterilization with the photo that we presented in this article will serve as a visual illustration. We will also roll up the jars with tin lids, turn them upside down and wrap them in a blanket until they cool completely.

Conclusion

Tomatoes are loved by people for their unsurpassed taste; moreover, these vegetables are suitable for a great variety of dishes as an ingredient. Until recently, this type of canning was not common among Soviet families. This method of preparing vegetables for the winter was brought to our country from sunny Bulgaria. However, housewives loved the original recipes so much that they soon began to use all sorts of variations of the dish. Thus, tomatoes in their own juice (recipe without sterilization), tomatoes in their own juice with vegetables and many other options appeared.

There are many reasons to preserve tomatoes in their own juice for the winter. This is truly delicious. This is convenient - the blockage is multi-purpose. Summer-smelling tomatoes will brighten up any main course and make an excellent snack. You can quench your thirst with natural juice. Use it to prepare all kinds of dishes.

And there are also cases when the harvest is so bountiful that there is not enough space in the pantry or jars. And then a simple recipe for tomatoes in their own juice becomes a godsend.

There are even more options for blockage than there are reasons. I specially selected a variety of recipes with photos. So that the hostesses can treat you to tomatoes and cook hearty borscht with juice.

Take a closer look at the recipes. They will help you fulfill your tomato plan for winter supplies.

Recipe for tomatoes in their own juice for the winter with natural taste without sterilization

Do you sometimes like to pick a ripe tomato from the garden and thresh it with gusto, even without salt? Who doesn't love it! This is just the recipe when you can extend this pleasure into the winter. I would call these tomatoes in their own juice for the winter without sterilization the most correct, corresponding to the name.

Simplicity does not detract from the taste of the finished product. A distinctive feature of the recipe is the natural taste of tomatoes and juice. After all, we will prepare it without adding any preservatives. The only thing I can add sometimes is a little salt.

The tomatoes can be eaten whole. Cut into pieces for salads, season with onion and butter. And what a juice – words can’t describe it! It's a pleasure to drink. I also actively use it to prepare borscht, which is the main hot dish in our family.

For canning we only need tomatoes. Separate the best tomatoes, fleshy and not very large, for storing in a jar. We will extract juice from large specimens. Deformed tomatoes will also be used for this.

I sterilize the jars. I think it’s better to spend a little time, but be sure that your work won’t be wasted. I advise you to do this too. I pour boiling water over the iron lids.

Selecting material for preserving a three-liter jar

• Small tomatoes for use as a whole - up to 2 kg.
• Large tomatoes for juice – 2.5 kg.
• Salt (optional). At the rate of less than a tablespoon per liter of juice.

It is clear that no one will bother with one can. The indicated amount will help you navigate better. On site you will increase the proportions based on the actual harvest.

Canning process

1. Let's prepare the tomato juice right away. This can be done using a juicer, then we will get a product without seeds. If you use a meat grinder or blender, you will need to use a sieve and remove the grains. But this is not important. Do as you please. I advise you to count the number of liters in case you want to add salt.

   

2. Place a pan of water on the stove. We will need it for blanching tomatoes.
3. Now let's get to the tomatoes. They need to be washed and several punctures made with a toothpick in the area of ​​the stalk. This is so that the skin does not burst, and the tomatoes have a more attractive appearance. Place the prepared vegetables in a jar.

   

4. Place a bowl of tomato juice on the stove. It should boil for 15-20 minutes. I prefer to remove the foam. And look here. If you decide to add salt, add it at this stage. Let me remind you that one liter of juice will require less than a tablespoon.

   

5. Pour boiling water over the tomatoes in the jar and cover with a sterilized lid. They should blanch for 15 minutes.

   

6. After the time has passed, drain the water from the jar. A nylon cap with holes can be of great help here.
7. The juice has boiled by this time. Now pour boiling juice into the jar of tomatoes and tighten.

   

You are convinced that the process is simple. And the effect will be amazing, you'll see.

What else would I like to recommend?

1. Sign the jars. I usually soak tomatoes in their own juice according to different recipes. The inscription helps you choose the right jar for specific purposes.
2. You can add red bell pepper to the juice. It twists along with the tomatoes. And the borscht will become more aromatic, and the juice will turn out to be multivitamin-rich.
3. The jars should cool under a warm shelter. This will be additional sterilization.

Tomatoes in their own juice for the winter without sterilization. Recipe “It doesn’t get any tastier”

The recipe matches the name. Both juice and tomatoes in their own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go out with a bang, like a snack. I like to use the juice for cooking dishes with sauces and gravies. And the drink is excellent - tasty, aromatic.

What needs to be prepared for 10 1.5 liter cans.

• Selected tomatoes in jars – kg. 10 (choose not very large ones)
• Tomatoes for juice – 6 – 7 kg. (both large ones and all substandard ones will go)
• Spices for 1 l. juice: 2 tbsp. l. sugar, 1.5 tbsp. salt, bay leaf, 3 allspice peas, 1 clove.

The number of tomatoes may vary slightly in each specific case, since the sizes of vegetables vary. I’ll give you one more clue: if you pack the tomatoes tightly into a one and a half liter jar, you will need about 500 ml of juice.

Step by step canning process

1. Grind the vegetables into juice in a way convenient for you - with a juicer or meat grinder. The presence of grains in this case is not desirable.

   

2. Add all spices, sugar and salt.

   

3. Boil the juice for 20 minutes. from the moment of boiling. Remove the foam.

   

4. Wash selected tomatoes and make pricks near the stalk with a toothpick or fork. Place in a sterilized jar.

   

5. Pour boiling water, cover with a sterile lid, blanch for 10 - 15 minutes.

   

6. Drain the water.

   

7. Pour juice over tomatoes and roll up.

   

8. Leave to cool under a warm shelter.

   

Take this simple recipe for tomatoes in their own juice for the winter without sterilization. You won’t have to regret it, I know from personal experience.

Finger-licking tomatoes in their own juice. Recipe for the winter

What’s so great about tomatoes in their own juice for the winter with a recipe that’s to-die-for? And the fact that we close them without skin. In this state, they will more easily meet the spices and will be fully saturated with their aromas. And the juice will be extraordinary, very rich.

And one more difference. We will sterilize the jars of tomatoes. Don't be upset, it's not difficult, and it won't last long. And our tomatoes will remain whole and beautiful. But the jars do not need to be sterilized first; it is enough for them to be clean and dry. I read somewhere that you can’t sterilize tomatoes without skin. Just pour boiling water twice for 10-15 minutes. I don’t risk doing this - the tomatoes will lose their presentation.

Preparing a set of ingredients

• Ripe and firm tomatoes up to 4 kg (not less than 3.6 kg)
• Ripe tomatoes for juice – 3-3.5 kg.
• Cherry leaves (1 – 2 pieces per liter jar)
• Sprigs of green dill and parsley in each jar
• 2 – 3 cloves of bell pepper in each jar
• Garlic (1 clove per liter jar).

For one liter of juice

• 2 tbsp. Sahara
• 1 tbsp. salt
• Bay leaf
• 2 - 3 peas each of black and allspice.

Cooking something delicious

Recipe for tomatoes in their own juice for the winter with tomato paste without sterilization

Tomatoes in their own juice with tomato paste are incredibly tasty. There is some kind of zest in them. I think it's due to the concentration of the paste. I especially love cherry tomatoes in this version.
The recipe is a kind of lifesaver. And when there is no abundant harvest, and when there is time pressure over time. But here you don’t need to twist the juice. It is only advisable to take high-quality and proven pasta.

Clogging Ingredients

• Cherry tomatoes – 3 kg (you can, of course, use any others)
• Tomato paste – 1 jar 380 gr.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Ground black pepper - teaspoon
• Two bay leaves
• Vinegar essence 70 percent – ​​2 tsp.
• Water for diluting the paste – 2 liters.
• Cloves (optional) 3 pcs.

I should immediately note that this amount of ingredients makes 4 jars of 700 ml each.

Step-by-step preparation

1. You must first sterilize the jars.
2. Wash the tomatoes, make 3 pricks with a toothpick in the area of ​​the stalk.
3. Place the tomatoes tightly in a jar.
4. Pour boiling water for 10 – 15 minutes, cover with a sterile lid. After the time has passed, drain the water.
5. At this time, dilute a jar of paste in water. Bring the juice to a boil, adding all the spices.
6. Boil for 15 minutes. At this stage, you need to taste the juice and, if necessary, adjust by adding ingredients.
7. Pour boiling juice over the tomatoes and roll up.
8. Leave to cool under warm clothes.

This is what tomatoes in their own juice can look like for the winter without sterilization.
Your household will be endlessly grateful to you as they gobble them up with potatoes.

A simple recipe for cooking tomatoes in their own juice for the winter

A decent option that I have been using for many years. A small amount of salt and sugar enriches the taste of the finished product.

Ingredients for 6 l. finished product

• Tomatoes in a jar – 4 kg. (dense, ripe)
• Tomatoes for juice – 6 kg.
• Salt – 1 tbsp. l. per liter
• Sugar – 2 tbsp. l per liter.

Easy preparation

1. Wash the vegetables and pierce them several times in the area of ​​the stalk.
2. Place in jars. There is no need to sterilize the container first.
3. Twist the tomatoes for juice. It will be better if the juice is without grains.
4. Add sugar and salt. Boil for 15 minutes from the moment of boiling. Don't forget to remove the foam.
5. Pour boiling juice over the tomatoes in the jars, cover with a lid, and send for sterilization.
6. Sterilize for 10 minutes. from the moment the water boils in the pan.
7. Then roll up the jars.
8. Place under warm clothes until completely cool.

That's all, simple and reliable. If you have a choice of tomatoes, give preference to cream. They will look good in jars. It will be tasty and unusual if you remove the skin from the tomatoes. But it's a matter of taste, it's up to you to choose.

I hope that my recipes for tomatoes in their own juice for the winter with photos were appreciated by thrifty housewives.