Lightly salted tomatoes in their own juice. Tomato pieces in their own juice with cloves

Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in own juice for the winter. This method requires a separate article with analysis.

We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.

The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.

They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.

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Let's start analyzing the methods of preparing red vegetables

A simple recipe for tomatoes in their own juice: canned without sterilization

Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.

We will make tomato juice from these varieties. It certainly won't turn out bright red. But in it great content vitamin C.

And we will add small pepper-shaped tomatoes. It's very simple. We will roll it up without sterilization.

Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.

What you need (approximate calculation) for 1 liter of tomato juice:

Sugar - 1 teaspoon
Salt - 1 tablespoon

Usually 2 kilograms of tomatoes yield about 1 liter of juice.

Let's start preparing:

1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.

A mixer will also work.

2. Pour the juice into the pan. IN in this case we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.

The foam can be removed if desired

A simple way to sterilize in the microwave

3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a couple of minutes.

4. Next, put the tomatoes in sterilized jars. We do not prepare tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.

You can also skin the tomatoes.

5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.

Just scald the lids with boiling water before doing this.

6. Our tomatoes are warmed up. Next, drain the water from each jar. And it comes last stage. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.

7. Screw the lids onto the jars tighter. And immediately turn it over. We cover warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.

Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.

Tomatoes in their own juice for the winter - cook without vinegar

Again, they are easy to prepare. They turn out very tasty. So to speak analog tomato paste. They can be used in marinades and sauces. Great addition To various dishes. We will cook without sterilization, vinegar and citric acid.

I will take into account 7 cans, each with a volume of 1 liter

We will need:

Small dense tomatoes - 4.5 kilograms
Tomatoes for filling - 3.5 kilograms
Sugar - 6 tablespoons
Salt - 5 tablespoons
Allspice - 5 pieces
Bay leaf - 4 leaves

Step-by-step preparation:

1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.

2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.

You can use soft tomatoes for filling. In principle, any will do.

3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.

If desired, you can add allspice and bay leaf

Mix and put on fire.

4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.

5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.

6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, screwing it tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way they are stored very well, both in cool place, and in the apartment.

IN tomato filling You can also omit salt and sugar if you wish.

Read more additional ones. The article contains various variations preparations. It will be interesting.

Delicious tomatoes without sterilization with tomato paste

Now let's look at another one interesting way. And we will use tomato paste, or rather homemade. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.

Products described in the video

Tomatoes - 5 kilograms
Salt - 1//2 tablespoon
Sunflower oil - 1 tablespoon

Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.

Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.

Tomatoes in their own juice are not only great snack to meat or fish dish, but also a great product on the basis of which you can prepare all kinds of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh, . And I want to say that by preparing summer vegetables for future use, you save significantly on buying the same twists in stores during the cold season.

So don’t think about what to prepare for the winter, it’s very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing about them is that they retain their taste and aroma. But what’s even more important is that they will be made by your own hands and without the use of all kinds of thickeners and various chemicals that store-bought products are so stuffed with. Let's get started!

The simplest recipe for tomatoes in their own juice for the winter without sterilization

This is truly the simplest recipe that does not require any spices, salt or vinegar. Nothing... just tomatoes!

These tomatoes are perfect for cooking various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

tomatoes.

Preparation:

First, pour the water with logs so that there is not too sudden a temperature change. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you'll lick your fingers!

Vinegar is often used in twists. It gives tomatoes additional taste and aroma. But it also acts as a preservative, thanks to which cans of tomatoes will be stored for a very long time.

We will need:

tomatoes;
salt – 1.5 tablespoons per 1 liter of tomato juice;
sugar – 3 tablespoons per 1 liter of tomato juice;
apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Preparation:

Based on 1 liter tomato puree 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious winter tomatoes with horseradish

This recipe combines a whole range of flavors and flavors. summer vegetables. This and sweet pepper, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. This is an incredibly healthy dish that you can enjoy all winter long!

We will need:

ripe tomatoes for juice – 3 kg;
medium ripe tomatoes – 3 kg;
garlic – 100 g;
horseradish – 100 g;
sweet pepper – 500 g;
salt – 80 g;
sugar – 100 g;
vinegar essence – 1 tablespoon;
peppercorns - optional;
chili pepper - optional.

Preparation:

If you like it spicier, you can also chop the chili pepper.

Thanks to this hole, our firm tomatoes will marinate faster.

Video on how to cook tomatoes in their own juice for the winter without peeling

In this video you will learn how to make peeled tomatoes. After all, many people do not like it, but prefer to eat only the pulp. That is why such a wonderful recipe exists!

I want to warn you that you will have to tinker with cleaning the skin. But the result is worth the candle! I am sure that your loved ones will be pleasantly surprised.

We will need (for 1 liter jar):

tomatoes - 1.5 kg;
sweet peas;
hot peppercorns;
bay leaf;
cinnamon - optional;
sugar - 1 tablespoon;
salt - 1 teaspoon.

Preparation:

Tomatoes in their own juice for the winter without vinegar

And, of course, for those cooks who don't like to use vinegar, there is always an alternative. All we need for the twist is tomatoes and salt. Great recipe, which is definitely worth trying this summer.

We will need:

Preparation:

For every liter of tomato juice add 10 g of salt. For 2 liters – 20 g, etc.

Place the pan on the fire, let it boil and cook for about three minutes at a low simmer.
Pour the juice into a jar.

Place the jar on a knife blade to prevent it from bursting.

The water should be the same temperature as the tomato filling.

The first tomatoes are already beginning to ripen, which, of course, will be eaten in fresh. But very soon there will be so many of them that they will need to be processed somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how – now you’ll definitely be interested!

Bon appetit!

Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. You can prepare them by different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.

To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Varieties such as Slivka and Lady's Fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, and juice is extracted from large ones, which is poured over the fruits in the jars.
You can get tomato juice in several ways. Traditional way involves heating chopped vegetables until softened and then grinding them through a sieve. The result is juice that has the most delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to chop the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result will be different when using store-bought products, but experienced chefs argue that these differences are not significant.
Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
Tomatoes in their own juice stand well at room temperature.

You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.

Classic recipe for tomatoes in their own juice

Composition (per 3 l):

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

Cooking method:

Wash the tomatoes.
Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require the consumption of their contents in a short period of time (within 3–4 days), but if you big family, this won't be a problem.
Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
Chop large tomatoes, place in a saucepan, place on slow fire and heat until the tomatoes release their juice. Rub them through a sieve.
Pour the resulting juice into a saucepan, add salt and sugar.
Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
Roll up the jars with the prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.

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

Tomatoes in their own juice - recipe with sterilization

Composition (per 2 l):

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

Cooking method:

Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
Boil water in a large saucepan and place the tomatoes in it. Wait 2 minutes.
Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of the stalks.
Sterilize two liter jars or one two-liter jar.
Add citric acid and a teaspoon of salt to the bottom of the jars.
Fill the jars with tomatoes. Sprinkle the remaining salt on top.
Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
Pour water into the pan until it reaches the hangers of the jars.
Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the given recipe, you can prepare it for the winter in your own juice and large tomatoes, which do not fit in the jar. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (per 3 l):

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

Cooking method:

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

Cook tomatoes in their own juice this recipe the easiest way, but the result will not disappoint you.

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

Tomatoes in tomato juice– classic home canning. Experienced housewives They try to make similar preparations every year, as they turn out to be in demand.

A good housewife will definitely take care to preserve tomatoes in their own juice for the winter. Recipes for such preparations are presented below.

Tomatoes in store-bought tomato juice

Many housewives are depressing by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the energy and volume of dishes are spent very irrationally.

It will be much better if you use those methods of preservation when you can drink the filling of tomatoes with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice for the winter, the recipes for which require the presence of large quantity vegetables, you can resort to store-bought juice. Here is one of the recipes.

Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry.

Only selected fruits are preserved, without damage or stains. Do not use soft or stale tomatoes. By pickling low-quality tomatoes, the housewife takes a risk - the jars can explode at any moment, and all the work will go down the drain.

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

bay leaf;
cherry leaves;
currant leaves;
pepper;
cloves;
dill;
garlic.

There are no strict regulations here - there is no friend for taste and color, as they say. Some people prefer to make tomatoes in their own juice with horseradish. This additive will only add piquancy to the canned food. The housewife first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. Even then, the tomatoes taste amazing, and even little children enjoy drinking the juice afterwards.

Step 3. To cook tomatoes in their own juice without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steam-sterilized jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, pour it into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in their own juice for the winter, you can almost double the portion of sugar.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for a couple more minutes.

Step 7. The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. The juice should be poured to the very top so that there is no empty space left in the container.

Step 8. Immediately seal the jar with sterilized metal or glass lids.

Step 9. The sealed containers are turned upside down and wrapped warmly.

Only after cooling, the container with tomatoes marinated in juice can be removed to a permanent storage location.

Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.

In the same way, you can cook tomatoes in their own juice with bell peppers. To do this, place the peppers cut into quarters at the very bottom of the jars along the walls. The rest of the recipe remains the same.

How to cook tomatoes in their own juice with tomato paste

Not everyone likes store-bought tomato juice, as some people think it contains too many different unnatural additives. But how to make tomatoes in your own juice, without having on hand required quantity vegetables for making natural juice? Experts believe that there is a way out.

Experienced housewives advise canning tomatoes in their own juice for the winter with tomato paste. Recipes for such preparations suggest using both factory-made paste and home-made paste as a filling for vegetables.

Master class with step-by-step photos of canning tomatoes with tomato paste

Step 1. Select tomatoes are washed.

Step 2. If desired, the housewife can place spices, herbs and seasonings in jars before adding tomatoes.

Hot pepper can spoil the taste of the marinade. You can only put it in jars in rings no more than 2-3 mm wide to give it some spice - it’s not for everyone.

Step 3. Place the tomatoes in sterilized glass jars.

Step 4. Pour boiling water into the jars and leave for 5-6 minutes.

Step 5. Then the water is drained and filled a second time, again with boiling water.

Step 6. While the tomatoes are steaming in hot water, you need to prepare a marinade from tomato paste. First it is bred cold boiled water, keeping the proportions. To do this, take 1 part paste and 3 parts water and mix everything thoroughly.

Step 7. Drain the water from the cans of steamed tomatoes. Boiling tomato juice, reconstituted from the paste and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that there is as little free space as possible.

Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then the canned food is turned over, placed on the lids so that the bottom is up, and wrapped in something: a blanket, a coat, terry towels.

The longer the heat is maintained in containers with freshly canned vegetables, the better the quality of the preparations will be, the longer they will last.

This method is actually more environmentally friendly than canning tomatoes using juice boxes. And the taste of the filling is in no way inferior to that made from natural tomatoes.

Tomatoes in their own juice - a recipe for centuries!

The most delicious and healthy tomatoes are those that are preserved in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins that are not suitable for storing in jars.

You cannot make juice from moldy, blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for long.

Having selected fruits with cracks and damaged skin, substandard shape and size, they are washed and cut.

The tomatoes are then put through a juicer. It is recommended to skip the squeezing a couple more times, since after the first squeezing there is still a lot of juice left in it. For example, from 6 kg of tomato almost 4 liters of juice are obtained. Moreover, the last liter is already squeezed out!

If desired, the resulting juice can be strained through a fine sieve or cheesecloth to remove the seeds.

After this, salt and sugar are added to the juice, 2 level teaspoons for every half liter and put on fire.

You should not add vinegar to the juice, as is done when preparing the filling from store-bought juice, since the acids in natural juice that's enough already.

During boiling, foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.

After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.

The tomatoes turn out tender and sweet. And the taste of the filling is difficult to describe! And even the tomato seeds do not spoil the overall impression.

Tomatoes in their own juice with bell peppers and celery

For housewives who do not have a juicer at home, but would like to prepare tomatoes in their own juice for the winter, there is a recipe that is used by amateurs Italian cuisine. After all, the filling that remains after canned tomatoes taken from a jar, it can be used not only as juice, but also as a sauce for lasagna or spaghetti.

Step 1. Wash the tomatoes, select large and cracked ones for juice, and set aside small ones for preservation. For canning 2 kg small tomatoes you will need 3.2 kg of large ones to make juice from them.

Step 2. Tomatoes intended for juice need to be cut and placed in a pan. Add half a liter of water there and place a bunch of celery tied with a thread, about 4-5 branches.

Step 3. Place the pan on the fire and cook until the tomatoes are well cooked.

Step 4. At this time bell pepper cleared of seeds, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Small tomatoes pierce with a fork so that the skin does not burst during canning.

Step 6. The celery is removed and discarded, and the tomatoes are pureed in a blender directly in the pan.

Step 7. The resulting slurry should be ground through a sieve to remove pieces of skin and seeds and obtain a thin and delicate consistency.

Step 8. Add 8 tbsp to the resulting juice. l. sugar and 3 tbsp. l. salt, put back on low heat, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn.

Step 9. Place 2 laurel leaves, 3-4 peas of allspice and the same amount of black pepper, 2-3 “cloves” of cloves into sterilized jars. Then carefully lay in the tomatoes and bell peppers.

Step 10. Pour boiling water over the tomatoes, cover with lids and leave for 20 minutes.

Step 11. After 20-25 minutes, the water from the cans must be drained and the contents filled with boiling juice.

Step 12. Immediately the jars should be sealed, turned over and wrapped warmly. Canned food should cool slowly - this promotes additional sterilization of the contents.

Tomatoes in their own juice for the winter step by step

You can preserve tomatoes without filling at all. It is best to use half-liter jars for this recipe. Before filling, they are sterilized over steam by placing them on the spout of a kettle in which water is boiling over a fire.

If you want to make tomatoes in their own juice with garlic, then put 3 cloves of garlic at the bottom of each jar. Also add 7 peppercorns each. You can also throw a couple of cloves on the bottom.

Place half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar in each jar.

Definitely worth remembering! Without citric acid, tomatoes will not last long. You need to put it a little at a time - as much as will fit on the tip of the knife.

Fruits intended for preservation are selected and washed.

Peeled tomatoes are usually prepared in their own juice without marinade for the winter. But since peeling tomatoes is a troublesome task, it’s worth using “grandmother’s” little secret

Having placed the tomatoes in a bowl, pour boiling water over them and leave them there for about 5 minutes. After this, drain the water and pour in cold water. Usually this procedure is enough to easily remove all the skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are placed whole. If the harvest turned out to be such that all the fruits turned out to be large, this recipe is perfect for preserving chopped tomatoes in their own juice for the winter.

Filled jars are covered with sterile lids. To do this, boil them for several minutes. Place a piece of cloth at the bottom of the pan with water to avoid splitting the sterilized containers. Place the jars so that their hangers are hidden by water. The fire under the pan of water should be kept moderate.

After the jars have been sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should settle down. In this case, add tomatoes to the containers and cover the jar with a lid again. After the jars are completely filled with tomatoes and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.

These are prepared for the winter delicious tomatoes in their own juice they can stand for 3 years without losing their taste qualities. And canning them, as can be seen from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photos

Perhaps the most delicious and beautiful canned food in its own juice is made from cherry tomatoes. These miniature tomatoes have amazing taste and look great even in canned form.

Making such preparations for the winter means providing yourself and your loved ones with a tasty and healthy dish.

To prepare, the housewife will need 2 kg of cherry tomatoes and juice. As can be seen from the recipes described above, you can use store-bought juice, reconstituted from paste and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, since it is natural, unlike all other options.

Prepare the filling from large tomatoes, washing them, cutting them into pieces.

After boiling them over low heat, the mass is crushed with a blender or mixer.

Then grind the mixture through a sieve to remove the seeds and skins of the tomatoes. After this procedure, the juice turns out to be of a thinner consistency than just tomato mass crushed in a blender.

Add 5 tbsp salt to the resulting juice per 3 liters. l. and sugar 6 tbsp. l. If you wish, you can add 5 peppercorns and the same number of bay leaves to the mixture. Some people also add cinnamon. Just a little bit of it is enough - take it on the tip of a knife.

Now the juice should be put back on the fire. It is boiled for 15 minutes after boiling, constantly removing the foam that forms on the surface.

While the juice is boiling, the housewife sterilizes the jars. They can be placed on the spout of a steaming kettle of boiling water. The lids are also sterilized by boiling them.

Smooth whole cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.

Tomatoes are poured with boiling water and kept for 7 minutes.

Then the water is drained and the tomatoes are poured with boiling juice. The filling should be poured to the very edge of the jar. After this, they need to be quickly sealed with lids, turned upside down and covered with a blanket. So the canned food should stand until it cools completely, after which it can be put away for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. And the juice is so tasty and healthy that after opening the can, the contents “evaporate,” as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is true.

The video shows in more detail how to cook tomatoes in their own juice for the winter:

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

For example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it’s better to make your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare wholesome and healthy food for your loved ones.

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

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

They taste like fresh tomatoes, but only sweet and salty ones. They are also good as an appetizer, but there is simply no substitute for preparing main courses. So, for example, the real one in winter time can be prepared with these ingredients. And not only this, but also many other dishes.

Therefore, during the preparation season, I try to prepare as many of these jars as possible. And today I am sharing with you the recipe. Moreover, this recipe can easily be called “Finger-licking good”, both the fruits themselves and the juice are so delicious. And when you eat another tomato, each time you also lick your fingers. So don't forget this when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

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

We will need:

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

Preparation:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan and bring it to a boil. Then place a colander in it, and the jar in it, neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

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

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

4. Select small fruits for putting in jars. I use plum varieties, or they are also called “ lady fingers" They are hard, elastic, fleshy. And they definitely won’t fall apart, even during processing. nor during storage.

And the big ones juicy tomatoes we will need it to make juice. I also have ladyfingers, but you can also use large ripe and fleshy varieties.

The most important thing is that both of them are tasty. From tasty raw materials, you get a tasty final product. This is an axiom!

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

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

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

7. It is better to peel the specimens that we will put in jars. This is very easy to do. Pour boiling water over them all for 5 minutes, then drain the water and pour cold water over them. Then, using a knife to pick up the skin, easily remove it.

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

I decided not to be lazy and removed the rough skin. In winter, such a product can be immediately used for cooking.

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

10. Bring to a boil. Cover with a lid to prevent the water from evaporating and boil for 20 minutes. If foam appears, remove it.

11. At the same time, boil water in a kettle.

12. Place whole tomatoes in the jar, packing them tightly.

13. Fill them with boiling water from the kettle. And cover metal lid. Leave for 10-15 minutes.

14. Then remove the metal cover and put on a plastic cover with holes. Pour the water into the pan and put it back to boil.

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

16. Immediately pour boiled tomato juice right up to the neck. If you did not let the juice boil too much, then you will have just enough for two jars. I only have a couple of spoons left. But to be on the safe side, you can make a little more juice. He won't disappear. There will be people who want to try it right away.

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

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

They also close with screw caps, but I trust more preservation, which is sealed using a seaming machine.

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

20. The jars can then be turned over and moved to an accessible location for observation. Observe for three weeks. If during this time the lid does not swell and the juice does not become cloudy, then the whole process was successful. If the lid is swollen, then such a product should absolutely not be eaten!

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

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

But there is another way in which you cannot do without sterilization.

How to cook tomatoes in their own juice with sterilized jars

We do the same as in the previous recipe. But there is no need to pour boiling water over the tomatoes first.
You need to prepare tomato juice using one of the methods described above, boil it for 10-15 minutes over low heat.
Then pour it over the prepared fruits. And place the jars with the contents in water to sterilize for 20-25 minutes.
Take out one jar at a time and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to properly sterilize jars of vegetables

Take a large pan and place a thick layer of gauze or cloth on its bottom.
Place the jars in the pan
Pour water into a saucepan room temperature, or slightly warm. You need so much water that it reaches the narrowing of the can, or, as they say, “up to the shoulders.”
Bring water to a boil
Reduce the heat until the water is slightly boiling, but not bubbling.
We sterilize for as long as indicated in the recipe.

The sterilization time may vary for each recipe. It depends on what product we want to prepare. There are so-called “capricious” products; they should be sterilized longer than less “capricious” ones.

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

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And they can with all confidence be considered a finger-licking recipe. They turn out as if they taste fresh. And salt and sugar only enhance this dignity. When you open the jar and start taking them out one by one, it is almost impossible to stop until the last one is eaten.

Bon appetit!