How to cook tomatoes in your own juice. How to make tomatoes in your own juice quickly and easily

Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by fragrant, refreshing juice. The appetizer is good as an addition to main courses, and is also used to make pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe from year to year.

To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.

The best recipes for tomatoes in their own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own zest and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dishes, and fragrant, tasty juice can simply be drunk or various sauces and dressings can be prepared on its basis.

Ingredients:

• 2.5 kilograms of tomatoes;
• 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 2 grams of red ground pepper;
• 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple cider vinegar;
• 1 tablespoon of vegetable oil;
• 4 umbrellas of dill;
• 4 cloves of garlic.

Cooking:

Tomatoes are pierced with a needle or a toothpick, and tightly placed in sterilized jars (they are sterilized in the oven for 10 minutes), garlic and dill umbrellas are placed between them.

For the preparation of tomato juice, sweet, fleshy fruits are taken. To get juice from tomatoes, the peel is removed. To do this, in a pot of hot water, tomatoes are lowered in portions for 2 minutes. Then they are taken out and sent to cold water. The peel is then easily removed from the surface of the fruit.

Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice, if desired, can be filtered through gauze, a sieve.

The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, vegetable oil are added. After boiling, it is cooked for 10 minutes, citric acid or vinegar is added before turning it off. When cooking, the emerging foam is removed with a slotted spoon.

The finished drink is poured into jars with tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. A cloth or gauze is lined at the bottom of the container. Hot water is poured into the pan over the shoulders of the jars.

Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, corked with lids, installed upside down and wrapped in a blanket until cool. The cooled cans are sent to the pantry.

Ingredients:

• 5 kilograms of tomatoes;
• Tomatoes for juice or 3.5 liters of ready-made tomato juice;
• Salt - to taste.

Cooking:

Banks are washed, steamed in the oven or microwave. The lids are covered with boiling water.

Tomatoes for juice are passed through a meat grinder. The juice is heated in a saucepan, salt is added. After boiling, 3-5 minutes are detected, after which the fire is turned off.

Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Banks are placed under the covers upside down until completely cooled. Then they can be sent to storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

• 2 kilograms of soft, large tomatoes for juice;
• 2 kilograms of dense fruits;
• 5 tablespoons of salt;
• 6 tablespoons of sugar;
• 8 peas of allspice;
• 3 tablespoons 6% wine or apple cider vinegar.

Cooking:

Metal canning lids are placed in boiling water for 5 minutes.

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits get rid of the skin and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pot is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the emerging foam is removed.

While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. Banks are covered with lids and left to stand for 10 minutes. The water is drained, and the procedure is repeated again.

Then, a tablespoon of vinegar and hot tomato juice are poured into each liter jar. The container is twisted with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar, pantry.

Tomatoes for the winter in their own juice without sterilization and without vinegar: video

Ingredients:

• 5 kilograms of tomatoes;
• 2 tablespoons of salt;
• 2 tablespoons of sugar.

Cooking:

3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.

2 kilograms of medium-sized, dense washed tomatoes are cut, put in a saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.

The skin is removed from the tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.

Tomatoes in own juice. Easy way: video

Ingredients:

• 4 kilograms of tomatoes;
• 1 tablespoon of apple cider vinegar per liter of juice;
• 1 tablespoon of salt per liter of juice;
• 4 tablespoons of sugar per liter of juice;
• a pinch of cinnamon;
• 6 cloves.

Cooking:

Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and chopped with a blender. Salt and sugar are added to the tomato mass. The pot is put on fire. The juice is brought to a boil. The fire decreases when boiling, and the juice boils for 20 minutes.

Washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly laid in sterilized jars. Tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need refilling.

The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There must be no air left in the jar!

The container is corked with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.

Ingredients:

• 5 kilograms of tomatoes;
• 3 onions;
• a head of garlic;
• 3 bell peppers;
• 3 tablespoons of salt;
• 5 heaping tablespoons of sugar;
• 1.5 tablespoons of citric acid;
• 4 bay leaves;
• 4 currant leaves;
• 4 sprigs of dill or parsley;
• 24 peas of a mixture of peppers;
• 8 cloves.

Cooking:

Sprigs of parsley or dill, currant and lavrushka leaves are placed in sterilized jars. In each jar, cut peppers in half, sliced ​​\u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For spiciness, you can take an additional chili pepper, peeled from seeds.

3.5 kilograms of tomatoes are cut from the bottom and dipped in boiling water. After 10 minutes, they are removed and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.

1.5 kilograms of soft tomatoes are randomly crushed and combined with a chopped onion. Tomatoes with onions are mashed with a blender.

The saucepan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. The emerging foam is removed with a slotted spoon.

Tomatoes are poured with boiling juice and covered with lids. Banks are placed in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.

Finished blanks are clogged with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.

Ingredients:

• 4.5 kilograms of cherry tomatoes;
• 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
• 90 grams of salt.

Cooking:

Cherries are sorted according to the degree of maturity. Soft and mature ones are poisoned for juice, and strong ones are sent to jars.

Soft tomatoes are passed through a meat grinder and rubbed through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. Juice is constantly stirred. The emerging foam is removed with a slotted spoon. The juice is boiled until the foam disappears completely.

Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are tightly packed in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.

Banks are placed in a pot of warm water. After boiling water, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the blanks are sent to storage.

Tomatoes are one of the most favorite preparations for everyone who makes conservation for the winter. Each housewife has several proven recipes that are used year after year. By cooking tomatoes in your own juice only once, any of the above recipes will be on a par with others previously used, or completely replace them.

Step-by-step recipes for cooking delicious tomatoes in your own juice for the winter

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In 100 grams of the finished dish

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carbohydrates

24 kcal.

Option 1. A classic recipe for tomatoes in their own juice for the winter

Tomatoes canned in their own juice - a two-in-one preparation. At the end, you get delicious tomatoes and a versatile sauce that can be used to prepare other dishes. In the classic version, only salt, vinegar and salt are used, so the workpiece has a rich tomato flavor.

Ingredients

• five kg of ripe tomatoes;
• five peas of black pepper;
• 50 g of white granulated sugar;
• four slices of garlic;
• 75 g of rock salt;
• 20 ml table vinegar.

Step-by-step recipe for tomatoes in their own juice for the winter

Sort and wash the tomatoes. Cut out the places of fastening of the stalk and spoiled places. Cut about two kilograms of tomatoes into four parts. Twist the tomatoes with a meat grinder with a fine grate.

If desired, you can grind the tomato sauce through a sieve to get rid of the seeds. Thoroughly wash the soda cans, rinse well under running water and sterilize.

Put a few peeled cloves of garlic and two peas of black pepper on the bottom of the jars. Fill sterile jars with washed tomatoes to the top. Pour boiling water over the tomatoes in a jar. Cover with a tin lid. Warm vegetables for ten minutes.

Drain the water from the jar. Boil the tomato puree over low heat. Add dry ingredients to it and pour in the vinegar. Pour the simmering tomato sauce over the tomatoes and immediately roll up the lids. Gently turn over and cool, wrapping in a blanket.

Tomatoes that will be placed in jars must be free of wormholes and damage. If you like seed sauce, don't strain it through a sieve.

Option 2. A quick recipe for tomatoes in their own juice for the winter with tomato paste

Recipe with tomato paste, allows you to cook the workpiece quickly. No need to spend time cutting and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour over the tomatoes.

Ingredients

• tomato paste - 150 g;
• one and a half kg of small tomatoes;
• filtered water - two liters;
• hot pepper - a small piece;
• freshly ground black pepper;
• Bay leaf;
• rock salt - 5 g;
• white sugar - 100 g.

How to quickly cook tomatoes in your own juice for the winter

Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in some hot water and mix well. Enter the resulting slurry into a saucepan and mix.

Add salt, freshly ground pepper and spices to the future filling. Boil the mixture for seven minutes.

Wash the tomatoes, cut out the place where the stem is attached. Pierce each tomato with a fork on the opposite side. Wash small jars thoroughly and sterilize over a kettle of boiling water or in the oven for at least seven minutes.

Fill the prepared glass container with tomatoes. Fill them with boiling sauce up to the neck. Roll up with tin lids and carefully turn over. Cover with a blanket and leave overnight.

To prevent the peel of tomatoes from bursting, pierce them in several places with a toothpick or fork. Add herbs and spices to your taste. If you do not like canned tomatoes with skins, pour boiling water over them and peel them before packing.

Option 3. Tomatoes in their own juice for the winter in slices

Tomatoes in their own juice can be preserved in two ways: whole, or cut into slices. Pour tomatoes not only with chopped tomatoes or tomato sauce, in some recipes brine is used for this.

Ingredients

• eight kg of tomatoes;
• 30 g of rock salt;
• one and a half liters of filtered water;
• two leaves of celery;
• eight cloves of garlic.

How to cook

Sort the tomatoes, separating the stalks. Rinse under running water. Wash small jars and rinse well.

Cut large tomatoes into four parts, and small fruits - in half. Remove the garlic cloves from the husk and cut them in half. Wash the celery. Arrange prepared spices in jars. Fill them with chopped tomatoes, tamping them down tightly.

Combine water and salt in a saucepan and put it on fire. Bring to a boil and pour the brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place cans of tomatoes in boiling water and starilize for about seven minutes over low heat. Remove and hermetically roll up with a special key. Turn the jars upside down, wrap in warm cloth and leave to cool completely.

Before pouring tomatoes with brine, taste it. If necessary, adjust its taste by adding the missing spices.

Option 4. Tomatoes in their own juice for the winter with citric acid

Citric acid is an excellent natural preservative that will not harm your health. Tomatoes canned with citric acid will last all winter.

Ingredients

• two kg of small ripe tomatoes;
• four kg of overripe tomatoes;
• black pepper - eight peas;
• a few pods of bell pepper;
• citric acid - 5 g;
• two bay leaves;
• allspice - eight peas;
• garlic - four slices.

Step by step recipe

Wash the overripe tomatoes, chop finely and place them in a large saucepan.

Wash the jars thoroughly, rinse and sterilize for ten minutes by placing them in the oven or over a pot of boiling water.

Put the pot with tomatoes on the fire, bring to a boil and cook for ten minutes. Add peeled and chopped garlic, pepper. Add citric acid and salt to the marinade. Boil for about ten minutes.

Put the bay leaf and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, after pricking them on both sides. Remove the seeds from the pepper pods and remove the stalks. Cut each into quarters and place them in the empty spaces in the jars. Pour the contents with boiling marinade and immediately roll up the tin lids, dousing them with boiling water.

If you want the marinade to be homogeneous, grind it through a sieve before pouring it and boil it again. Tomatoes for pouring can be pre-peeled.

Option 5. Tomatoes in their own juice for the winter with garlic and horseradish

In this recipe, store-bought tomato juice is used as a filling, but you can cook it yourself. Horseradish and garlic will add spice and light spice to the appetizer.

Ingredients

• two kg of hard brown tomatoes;
• 100 g of granulated sugar and rock salt;
• 250 g of bell pepper;
• a quarter cup of garlic;
• a quarter cup of chopped horseradish.

How to cook

Pour the tomato juice into a saucepan and put on a small fire. Bring to a boil.

Pour granulated sugar and rock salt into the marinade. Stir and boil the marinade for five minutes.

Wash liter jars thoroughly. Sort the tomatoes, removing the stalks. Wash and stack in prepared jars in rows, sprinkling them with sugar.

Peel and chop the horseradish root on a grater or meat grinder. Free the garlic slices from the husk and pass through the garlic press. Put four tablespoons of garlic and horseradish in each jar. Pour the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide saucepan with a towel. Place jars of tomatoes in it and pour in boiling water until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and refrigerate.

Sterilization time depends on the volume of jars. For insurance, before pouring tomatoes with tomato juice, you can add an aspirin tablet, after rubbing it. This will keep the preservation for a long time.

Option 6: A classic recipe for tomatoes in their own juice for the winter

Tomato is one of those vegetables that you want to eat not only in summer, but also in winter. Therefore, many housewives try to prepare them as much as possible using a variety of preservation methods, for example, pickling, salting, cooking lecho, various pastes, spicy adjika, etc. Tomatoes in their own juice are especially beautiful. For cooking, they take two types of tomatoes - small dense and fleshy overripe.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g of salt;
• 5 bay leaves;
• 7 peas of allspice.

Step-by-step recipe for tomatoes in their own juice for the winter

Small tomatoes are washed, a small incision is made on each near the stalk and poured with hot water, kept for 3 minutes.

Tomatoes are transferred from hot water to cold, after cooling, slowly remove the skin, put neatly in a flat dish.

After sterilizing and drying the glass container for the workpiece, put the peeled tomatoes into it.

Fleshy tomatoes are ground to a puree-like slurry in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.

Place a container with tomato gruel over medium heat, bring to a boil, reduce heat and cook for 6 minutes.

Tomatoes in jars are poured with hot tomato juice.

Water is poured into a wide container, boiled, the bottom is covered with a small towel and jars are placed, sterilized for 10-15 minutes.

After removing the jars from the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave to cool.

Stored in a cool basement.

You can not peel small tomatoes, but simply chop them lightly with a toothpick.

Option 7. A quick recipe for tomatoes in their own juice for the winter

In a quick recipe, you do not need to grind fleshy tomatoes and boil tomato juice. Here, for pouring dense tomatoes, ordinary tomato paste is used, which is previously diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. It turns out everything is also tasty and appetizing.

Ingredients:

• small tomatoes - 3.5 kg;
• tomato paste - 650 g;
• 1,300 liters of water;
• sugar - 85 g;
• 65 g salt;
• 6 peas of allspice;
• apple cider vinegar - 45 ml.

How to cook tomatoes in your own juice for the winter

Washed small tomatoes are pricked with a wooden stick, laid out in sterile jars, poured with hot water, after 2 minutes, drained.

Water is mixed with tomato paste, peppercorns are thrown into it, apple cider vinegar, sugar, salt are added and brought to a boil.

Tomatoes in jars are poured with boiling juice, immediately rolled up with sterile lids.

Wrapped in a fur coat, allowed to cool for 15 hours.

They go down to the cellar.

If desired, add chopped greens to tomato juice for additional flavor. Apple cider vinegar in the recipe can be replaced with the usual 9 percent.

Option 8. Tomatoes in their own juice for the winter with sterilization

This version of tomatoes in its own juice differs from the classic recipe in that small tomatoes are poured not with tomato juice from overripe tomatoes, but with ordinary water, covered with lids and sterilized in a wide container. Tomatoes also come out very tasty, and the citric acid added to the composition gives a pleasant sourness.

Ingredients:

• 5 kg of small tomatoes;
• 75 g of salt;
• citric acid - 10 g.

Step by step recipe

Five liter jars are well washed, sterilized, allowed to dry upside down on a soft cloth.

After washing the tomatoes, douse them with hot water and peel off the skin, making an incision around the stem.

Salt is poured into jars, a pinch of citric acid and tomatoes are laid to the very top, poured with hot water.

Having boiled water in a large container, cover the bottom with any soft cloth and put jars. Covered with lids, sterilized for 30 minutes.

When the tomatoes begin to settle, add them even to the very top, lightly pressing down with a spoon.

Close again with lids and sterilize for another 10 minutes.

Roll up and wrap tightly in a thick fur coat.

For more flavor, you can throw a couple of leaves of parsley at the bottom of the jars.

Option 9. Tomatoes in their own juice for the winter with cinnamon

Here, tomatoes in their own juice are prepared without sterilization. Bay leaf and allspice are replaced with ordinary black ground pepper and ground cinnamon, which gives the appetizer a refined aroma and a new taste.

Ingredients:

• small tomatoes - 3 kg;
• fleshy large tomatoes - 3 kg;
• salt - 80 g;
• 3 teaspoons of vinegar;
• black pepper - 35 g;
• ground cinnamon - 40 g.

How to cook

Small tomatoes are washed, lightly pierced with a wooden stick, laid out in sterilized jars tightly to each other.

Tomatoes with fleshy pulp are washed, dried with a soft cloth and ground in a meat grinder, the juice is poured into a metal container.

The juice is heated on a small burner to a slight boil, removed from heat, cooled slightly, rubbed through a sieve to get rid of the seeds and skins floating in the juice.

Pure juice is poured from another container, acetic acid, salt, black pepper, cinnamon are added, mixed well, sent to the same burner and boiled for 25 minutes from the moment of boiling, the foam is removed with a spoon.

Hot juice is poured into jars for tomatoes, rolled up with lids, cooled under a fur coat.

Instead of black pepper, you can use red or chili peppers.

Option 10. "Exquisite" tomatoes in their own juice for the winter

And according to this recipe, not just tomatoes in their own juice are obtained, but assorted vegetables, since in addition to the usual bay leaves and peppercorns, dill umbrellas, a few rings of bell pepper, garlic cloves and a couple more simple ingredients are placed on the bottom of the cans.

Ingredients:

• dense tomatoes - 2 kg;
• 3 kg of fleshy tomatoes;
• 5 cloves of garlic;
• 3 bell peppers;
• 5 dill umbrellas;
• 4 leaves of currant and cherry;
• 5 peas of allspice;
• 6 leaves of lavrushka;
• 90 g of sugar;
• 70 g salt.

Step by step recipe

After washing dense tomatoes, lightly pierce them with a toothpick.

After sterilizing the jars, put them upside down on a clean cloth and allow to dry.

Garlic cloves are peeled, cut in half into plates, bay leaves are torn into several pieces by hand, bell pepper is freed from all that is superfluous, washed, cut into rings.

2 pepper rings, 2 allspice peas, 2 garlic plates, a few pieces of bay leaf and currant and cherry leaves are placed in each jar.

Dense tomatoes are placed in jars, poured with hot water and set aside under the lids for a few minutes.

The water from the cans is drained, new hot water is poured in and again removed to the side for the same time.

Twisted fleshy tomatoes are mixed with salt, sugar, heated to a boil over low heat, the foam is removed and dense tomatoes are poured with a hot mixture, after draining the water from them.

Having rolled up the lids and cooled, they lower them into the cellar.

At the bottom of the jars, you can still put a few pieces of horseradish leaves.

Option 11. Chopped tomatoes in their own juice for the winter

This version of tomatoes in its own juice is good because the workpiece is very convenient to serve and consume. Tomatoes are tasty, with a slight sourness.

Ingredients:

• small tomatoes - 4 kg;
• 35 ml of vinegar;
• salt - 70 g;
• sugar - 85 g;
• large ripe tomatoes - 3 kg;
• 4 leaves of lavrushka;
• allspice - 5 peas.

How to cook

After washing small tomatoes, cut them in half.

Fill sterilized dried jars with tomato halves to the very top.

Fleshy tomatoes are also washed, blanched, peeled, put in a large saucepan, crushed with a spoon.

Mix the tomato puree with sugar, salt, acetic acid, throw in the parsley, peppercorns and boil on a small flame for 20 minutes.

Pouring tomato juice into jars with tomatoes and sterilizing under the lids for half an hour, roll up.

They let it cool under a fur coat and lower it into the basement.

You can also make a wonderful tomato sauce by simply putting the tomato halves in boiling juice and boiling them a little.

Summer is in full swing and it's finally time to prepare for the winter. I love this time, because there are so many new recipes to find, so many different goodies to come up with! What we just don’t cook, so that later we can enjoy the gifts of our garden and vegetable garden for a long time. Very popular , or . Everything is amazingly delicious. In addition, it is convenient - I worked in the summer, and in the winter "as I found it."

Canned or pickled tomatoes are the first to go out of the pantry. Recently, I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.

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

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

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so let's start with it. For such a preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will fit - they will go for juice, with which we will pour selected beautiful tomatoes.

We will need:

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

For 1 liter of tomato juice:

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

Pour 1 tbsp into each jar. l. apple cider vinegar

Sorting tomatoes. We divide all the tomatoes into about two parts. We select the smallest and most beautiful separately, we will lay them in jars. And broken, large and uneven fit for tomato juice. As they say, non-waste production.

We cut off all doubtful areas from damaged tomatoes, only healthy and fresh tomatoes should remain.

To make tomato juice, cut the tomatoes in half. This is for convenience, I grind them with a blender. You can use a juicer or mixer, whichever you prefer.

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

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

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

To prevent the tomatoes from bursting, each can be pricked with a toothpick in the area of ​​​​the stalk. And you can cut off the end with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour a little hot water on the bottom and wait a few seconds. Do not add water all at once, but gradually.

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

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

We cover each jar with lids and roll it up. Be sure to turn it upside down, wrap it with a blanket and leave it to cool completely.

Preservation of tomatoes at home without sterilization

Everyone loves simple and quick recipes. Hostesses always have a lot to do, and if we manage to find a simple recipe without problems, then we are happy to save time when cooking. But the taste of our workpiece will not suffer from this. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp

Approximately 1 liter of tomato juice is required for 2 kg of tomatoes. And in order to get 1 liter of juice, you need 1.2-1.5 kg of tomatoes, depending on the variety.

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

Tomato juice can be squeezed with a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and send them to the juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer for 10 minutes over low heat. Foam will form, which can be removed, although this is not necessary.

We can’t do without sterilization at all if we want to save the workpiece for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you have not chosen yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

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

We drain the water, and immediately pour hot tomato juice into the jars. Pour all the way to the top of the jar.

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

It remains to wait for a reason to open this yummy.

Recipe for the ages - tomatoes for the winter with vinegar

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

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

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

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

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

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

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

Now add 1 teaspoon of salt, sugar and 9% vinegar directly into the jar.

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

Pour the tomatoes with ready-made hot juice again, immediately tighten the metal lid and turn the jar over.

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

Video on how to cook tomatoes in tomato juice without vinegar

When I looked at recipes on this topic, I noticed the comments of readers. Many do not like recipes with the addition of vinegar. I am loyal to vinegar, although recently I have been reducing its amount in preparations. And this recipe without vinegar, tomatoes are obtained as natural.

Tomatoes "lick your fingers" without peel and marinade

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

We will need:

• tomatoes

For 1 liter jar:

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

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

Pour boiling water over the tomatoes. After that, the skin is removed very easily.

Now cut the tomatoes into pieces.

Banks for this recipe can not be pre-sterilized, just rinse with soda. In clean jars, we tightly pack the tomatoes, lightly tamp with a spoon. See how much juice will appear in the jar. It should cover the top of the jar.

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

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

At the end of sterilization, you can add 1 s. l. vinegar. Again, though, this is not required. If all sterilization conditions are met, the jars will stand without vinegar. And then you get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in our own juice with bell pepper

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

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• Bay leaf
• black peppercorns

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

We select small beautiful tomatoes, which we will place in jars. We pierce each tomato with a knife at the stalk.

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

Pack the tomatoes tightly into the jar. At the bottom of the jar, I try to spread the fruits more, and on top the smallest ones. Insert a couple of garlic cloves inside the jar.

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

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

Cut the bell pepper into small pieces. We put it in a saucepan and pour in the tomato mass there. Don't forget to salt to taste. Cook this puree for 10 minutes, stirring occasionally.

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

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

Be sure to try this recipe, you won't regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn't resist to introduce you to another wonderful recipe. Salted tomatoes are another of my recent finds, worthy of a separate topic. But I'm in a hurry to introduce you to such a quick and easy way to cook tomatoes in your own juice. And I think you will like it.

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

I wish you inspiration in the kitchen!

Tomatoes in their own juice are one of the best options for canning tomatoes, which in this way are very tasty, natural, retain their beneficial properties and are suitable for preparing various dishes with tomatoes. We close the tomatoes in their own juice for the winter.

Tomatoes in their own juice, a recipe for harvesting for the winter by Elena Timchenko

These tomatoes in their own juice are very tasty, here you can eat a canned tomato and drink tomato juice. Tomatoes are two in one.

Tomatoes in own juice easy recipe

Very easy and practical recipe there is a use for large, and soft, and slightly crushed tomatoes. What you need for cooking:

• Large, ripe tomatoes for juice
• small tomatoes
• Salt and sugar
• Allspice Peas
• Bay leaf
• Cloves and cinnamon (optional)

Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on a small fire. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes).

At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato juice boils. Then drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.

A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice.

Tomatoes in own juice in slices: prepare the juice and close

The lazy way to cook tomatoes in your own juice

To prepare tomatoes according to this recipe, we need:

• Tomatoes - 1 kg;
• One medium-sized beet;
• One daikon radish;
• Garlic and greens.

We wash the tomatoes and make several punctures with a toothpick. Now we make a filling for tomatoes: grind daikon, beets and a couple of tomatoes to puree in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).

We also add pepper and vinegar (two teaspoons) there. Bring the filling to a boil, boil for ten minutes and pour tomatoes into it.

The tomatoes will be ready in three days. Watch the video for the cooking process:

Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru

Ingredients (for 3 1L cans):

• 3 kg small tomatoes,
• 2 kg large tomatoes,
• 60g salt
• 50g sugar
• for flavoring - peas of allspice or cinnamon.

Rinse small tomatoes, chop with a wooden toothpick in several places, place tightly in sterilized 1 liter glass jars. Randomly chop large tomatoes, put in an enamel pan, cover with a lid and heat without boiling, then rub the hot tomato mass through a sieve - you get tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour the juice into a saucepan, bring to a boil, remove the foam, pour the boiling juice into jars to small tomatoes. Put jars with tomatoes in water, cover with lids and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.

Tomato juice made from large tomatoes can not be rubbed through a sieve, if its uniformity is not too important, in which case you just need to remove the skin from the tomatoes, scalding them, then cut and then mash, then puree, after which you can add the passed through press garlic and allspice.

Tomatoes in their own juice for the winter: the subtleties of cooking

1. If you want to use tomatoes harvested for the winter in their own juice for cooking various dishes, then before laying them in jars you can remove the skin, pour boiling water for a few seconds.
2. To bookmark the bank, you need to use medium-sized tomatoes of the same degree of maturity(either all brown or all red). These tomatoes should not be soft.
3. Here are the ones that are used for cooking fills should be fleshy, juicy, very ripe, soft.
4. If you want to get delicious canned tomatoes, check that they and fresh were delicious, but too sour and after harvesting will be sour.
5. Any spices, except salt, can be omitted, but salt acts as a preservative, so you can’t do without it in the process of preparing tomatoes canned in your own juice. Cinnamon, sugar, pepper are optional. Too much salt is also not worth putting - add exactly as much as indicated in the recipe.