Tomatoes in your own fingers recipes. Tomatoes in their own juice "You'll lick your fingers" without vinegar

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 good taste. So don't try to save money, buy only quality products for conservation.

Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (you can even after use detergent), and then put it 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 delicious tomatoes made using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer.

On 3- liter jar you need to take:

• 2 kilos of small tomatoes or more large 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 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 amazing taste 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 extra confidence, you can add vinegar to the jars (a tablespoon in 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, salt and sugar may need less. 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 become even more exquisite 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 independent snack, and also add 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 into 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 other than 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 maximum 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 in 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.

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. So, for example, a jar of tomatoes in 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 at closed lid, but do not bring 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 over them cold water. 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 with a 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. 1 tablet per liter jar. 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!

When a tomato is, as they say, in abundance, you can’t think of any ways to preserve the harvest! Marinated, salted, in the form of juice or tomato paste, as a basis for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both a snack and delicious juice, as they say, two-in-one!

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

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

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and immerse the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which put ice. This technique with a shock temperature difference allows you to easily remove the skin without affecting the pulp. If you don’t want to fuss, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of ​​the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, useful product, which can be safely given to children. However, if you want to prepare a spicier appetizer, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention several simple recipes.

Tomatoes in their own juice (classic recipe)

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

Preparation:
Wash small tomatoes and prick the stem attachment points with a toothpick. You can remove the skin if you wish. Place the prepared tomatoes in sterilized jars. Overripe tomatoes chop in any way, pour into a saucepan and add salt, sugar and spices. Bring to a boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the hangers of the jars and boil. Place a cloth on the bottom first to prevent the jars from bursting. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cool. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomatoes,
½ tsp. salt,
1 pinch citric acid.

Preparation:
Sterilize two liter jars. Remove the skin from the tomatoes by making a cut and scalding them with boiling water. Remove the stems. Add salt and citric acid to the bottom of the jars and fill them with tomatoes. A few tomatoes won’t fit, no big deal, after sterilization the tomatoes will settle and you can add them. Place the filled jars in a wide saucepan, having previously placed a towel under them, pour boiling water up to the hangers and put on fire. Cover the jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and use a spoon, be sure to pour boiling water over it, and press the limp tomatoes. Add the remaining tomatoes and press well with a spoon so that the juice that has released from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll it up, turn it over, wrap it up.

Tomatoes in their own juice without sterilization

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

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

Tomatoes in their own juice “Amazing”

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

Preparation:
Prick small tomatoes. Place washed herbs, spices, garlic cloves and a couple of sweet pepper rings at the bottom of sterilized jars. Fill the jars with tomatoes. Pour boiling water over it, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, skim off the foam and pour the boiling juice over the tomatoes in the jars, first draining the water. Roll it up and turn it over.

Tomatoes in their own juice for the winter can be made especially piquant by adding finely grated horseradish (about a tablespoon) to the juice.

Tomatoes in their own juice (with tomato paste)

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

Preparation:
Wash the tomatoes, place them in boiling water for a couple of minutes, then pour ice water. Remove the skin, place in sterilized jars and fill with boiling water. After a few minutes, drain the water. Mix water with tomato paste, add the remaining ingredients and boil. Pour the boiling sauce over the tomatoes in the jars and immediately roll up. Turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina

Do you love tomatoes as much as I do? It seems to me that I would eat them both in winter and summer, seasoned with sour cream or butter, and washed down with tomato juice. So to speak, a double dose of vitamins! The iron they contain is beneficial for the heart, and the nerves will be under control thanks to magnesium and B vitamins, and lycopene will protect against tumors.

And by the way, this is very good idea! Why not marinate them in their own juice? Natural organic acids will not only preserve these useful fruits, but will also allow you to enjoy “thereby summer taste"even in the most severe cold.

You can make the filling yourself from twisted tomatoes, or use ready-made tomato paste. It all depends on the quantity of these vegetables and the time you have.

Perhaps the most reliable harvesting method is the one that uses a minimum amount of additives. Nothing extra! The fewer all kinds of spices, the closer the taste will be to the fresh original.

We have already told regular readers about such a preparation. And today is another option from this series.

I usually roll large number according to this recipe, so I will give the composition based on 15 kg of tomatoes. Of these, about 5 kg of beautiful whole fruits are best left for filling jars, and the rest are passed through a juicer.

We will need:

• Ripe tomatoes - 15 kg.
• Sugar – 3-4 tbsp. l.
• Salt – 2 tbsp. l.

Preparation:

1. Rinse the tomatoes well and dry. Then select absolutely whole, even small tomatoes that can easily fit into the jars whole.

Place them in a pre-sterilized glass containers, trying not to press too hard or compact them so that they don’t burst when poured with hot marinade. Ideally, pack them into small jars so that you can eat them in one or two servings.

2. Remove green stems from large fruits. Cut off all the darkening and damage to the skin, and then cut into medium pieces suitable for the neck of the meat grinder.

Grind them through a fine grid to obtain the maximum thick juice without large inclusions of pulp.

3. Immediately send the liquid to heat over medium heat. As soon as it starts to boil, add sugar and salt.

If desired, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients at your discretion - some people like it sweeter, others a little saltier.

4. Boil until much foam disappears. It is not necessary to remove it - just stir it constantly. This may take approximately 10 minutes.

5. Pour boiling thick marinade into all filled jars up to the shoulders so that all the tomatoes are completely covered with liquid. Cover lightly with sterile disposable tin lids.

You can also seal it with “winter” plastic lids, but then the shelf life will be no more than six months.

6. Send the workpieces to be sterilized in a large saucepan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if they are liter, then by another 5 minutes.

7. Roll up the jars and send them to cool while wrapped.

Once completely cooled, store in a cool, dark place.

Tomato slices in tomato juice for the winter without sterilization

What I like about this recipe is that it can be eaten by both adults and children. No acetic or citric acid, and a complete absence of spices.

You can even roll it without salt and sugar at all! Its own acid will help preserve tomatoes rich taste and will prevent canned food from fermenting.

We will need:

• Large tomatoes - 5.5 kg.
• Medium tomatoes – 3 kg.
• Salt, sugar - to taste.

Preparation:

1. Rinse both types of tomatoes thoroughly and let them dry. Peel medium-sized fruits from the dark place where the stalk was attached and cut into quarters or halves.

2. Cut large fruits into pieces and pass through a juicer to obtain pure, fleshy juice without seeds or skin. Immediately put it on medium heat on the stove.

Bring to a boil and simmer, stirring occasionally, for 10 minutes.

If you consider it necessary, you can add flavoring seasonings at the rate of 1 dessert spoon salt and 1 teaspoon sugar per 1 liter of juice.

3. While the marinade is boiling, we can have time to prepare the slices. Place them in pre-sterilized jars and pour boiling water over them for 10 minutes. To prevent water from evaporating, cover each container with a sterile lid.

4. Since the tomatoes have warmed up sufficiently during this time, remove the lid from each jar one by one and pour it into the sink through a special nozzle with holes. hot water.

5. Pour boiling juice into each container almost up to the neck and roll up the lid.

A liter jar takes about half a liter of hot marinade.

6. Wrap upside down and let it sit for a day in this position.

Store for storage and enjoy the taste of tomatoes as if they were fresh in winter.

Recipe for tomatoes in their own juice “for centuries”

This option is very similar in method of preparation to the previous recipe, but differs in the presence additional ingredients, which impart a sweet-spicy taste. Horseradish and garlic add piquancy, and bell pepper adds sweetness.

Since this option does not require sterilization, the tomatoes will retain all their beneficial macro- and microelements and will remain almost as fresh.

We will need:

• Small tomatoes – 1 kg.
• Sweet pepper – 120 gr.
• Tomato juice – 1 l.
• Garlic, horseradish – 50 g each.
• Sugar – 2 tbsp. l.
• Salt – 1.5 tbsp. l.

Preparation:

1. Wash small fruits and let them dry. Then, so that they are better saturated with the marinade and do not burst, prick them at the base with a toothpick or fork.

2. B sterile jars Place the prepared fruits and pour boiling water over them for 10 minutes.

3. At this time, peel the bell pepper from the stalk and seed pod. Peel horseradish and garlic. Grind the purified ingredients using a meat grinder.

4. It is best to prepare tomato juice yourself, as prepared in the previous recipe. But you can also use the one sold in tetra bags for baby food.

Pour it into a saucepan and heat over low heat. You can immediately add the crushed ingredients and add sugar and salt. Boil for 5-7 minutes.

5. Drain the hot water from the jar and immediately pour in the boiling marinade. Seal with winter polyethylene or any convenient iron lids.

6. Cool while wrapped, and then take it to the pantry or cellar for storage.

In winter, open it and be sure to eat it with pleasure!

Delicious tomatoes in tomato paste juice

There are situations when either there are not enough tomatoes on hand, or time is very short. Then tomato paste will come to the rescue. Usually it is quite thick and for convenience it is diluted with boiled water. warm water. The result is full-fledged tomato juice.

If you want to get almost fresh tomatoes in winter, then you don’t need to pour boiling water over them first. A boiling marinade will be enough.

We will need:

• Medium-sized tomatoes - 2.5 kg.
• Tomato paste – 250 gr.
• Boiled water – 0.8 l.
• Sugar – 1/3 cup.
• Salt – 30 gr.

Preparation:

1. To prevent our preparation from “exploding”, be sure to pre-sterilize the containers along with the lids.

2. Wash the tomatoes, dry them and lightly prick them at the point where the stalk attaches.

3. Place them tightly in jars, being careful not to crush them, but not leaving too much empty space.

4. Pour warm water into the pan boiled water, add tomato paste and shake the resulting mixture well to obtain a homogeneous consistency.

Add the remaining ingredients and boil for 5 minutes, stirring occasionally.

5. Pour the resulting saturated boiling marinade over all prepared jars with their contents and quickly roll up.

Wrap up. And after a day you can take the workpiece out of the “warm coat” and take it to a storage location.

Marinated tomatoes in their own juice without vinegar

Typically, vinegar is used in canning, which essentially kills all microorganisms and gives ready-made dish slight sourness. However, tomatoes are so versatile that the natural oxalic acid they contain can preserve the product no worse than vinegar essence.

Another little secret successful pickling - approximately the same ripeness and size of all fruits. This will allow the finished dish to be evenly saturated with aromas and the tomatoes will have the same degree of elasticity.

We will need:

• Medium or small tomatoes - 1.8 kg.
• Tomatoes for juice – 1.5 kg.
• Garlic clove – 5 pcs.
• Black pepper – 5 peas.
• Bell pepper – 2 pcs.
• Dill and parsley - 1 bunch each.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.

Preparation:

1. Rinse the tomatoes for canning in running water, allow excess moisture to drain from them and prick at the stem side.

2. Wash all greens and remaining vegetables and prepare for canning. Remove the seed pods from the pepper and cut it into strips two centimeters wide.

Leave the dill and parsley only with soft stems. Peel the garlic cloves and cut them in half.

3. Cut the tomatoes for juice into pieces and grind them using a meat grinder, or put them through a juicer. Add salt and sugar, along with black peppercorns.

Place on the stove to boil. Cook over low heat for at least 10 minutes, stirring occasionally to avoid excessive foam.

4. At this time, alternately place small tomatoes with peppers, herbs and garlic halves in a sterile container.

Pour boiling water over them and, covering them with lids, wrap them in clean, ironed towels to create a “bath” effect for 15 minutes.

5. Remove the towels, drain the hot liquid and immediately pour in the hot juice. Send to sterilize for 15 minutes.

6. Seal and wrap for a day until completely cooled. Store in any cool, dark place.

After cooking, eat and enjoy the taste at any time!

Video on how to cook tomatoes in their own juice without skin or marinade

The good thing about this recipe is that you can cook it tomato preparations for cooking. Here the contents are obtained not in the form of whole fruits or slices, but in the form of pieces of arbitrary shape.

We also do not specifically prepare juice for pouring here. This means significant time savings.

And the main advantage is that tomatoes do not have skin. It is cleaned during preparation. It turns out very convenient, I prepared more of these jars, in winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next time you cook.

These tomatoes taste as if they had just cut the fruits and put them in jars. Very tasty, and you can just eat it with spoons!

By the way, the skin can be removed in other options proposed today. It takes longer, but the preparation itself becomes even tastier.

What are these tomatoes good for in their own juice? Not only will all the proposed options retain the natural aroma and taste of fresh, whole fruits, but you will also be able to eat absolutely all the contents.

The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravies and dressings, for example, for borscht or stewed potatoes.

And what about the possibility of using tomato juice from winter harvesting for marinating meat before baking, needless to say! Just add a little of your favorite spices and fragrant chicken It will be a great decoration for any holiday or regular family dinner.

Bon appetit and tomato enjoyment all year round!

Simple recipe canned tomatoes in its own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, or, if they are unavailable, tomato paste.

The varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the size of the jar in which we pickle them. My proven and simple recipe with step-by-step photos will tell you how to make this preparation for the winter.

How to can tomatoes in their own juice

First, we sort out the available tomatoes and wash them. For placing in jars, it is better to take dense, fleshy fruits, while soft, overripe or burst fruits will be used for juice.

When the tomatoes are washed and sorted, we make the marinade. We grind the soft fruits through a meat grinder, chop them with a blender or squeeze the juice in a juicer. Boil the resulting pulp or juice for 20 minutes and add spices. For each liter of juice add 1 tablespoon coarse salt, 1 tablespoon granulated sugar, 1-2 bay leaves and a few black peppercorns.

If there are no tomatoes for juice or there are few of them, then dilute the paste with water to the consistency of tomato juice and then cook the marinade with the same spices.

While the marinade is boiling, prepare and fill the jars. To the bottom clean cans put an umbrella of dill, currant leaf, a horseradish leaf and a couple of cloves of garlic. This amount is suitable for a half-liter jar, but for other volumes it should be reduced or increased. We remember that the more leaves and garlic we use, the more spicy and spicy taste tomatoes in their own juice will have.

We put tomatoes in jars, trying to pack them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I don’t pierce it, because the dense, fleshy fruits, even with a burst skin, do not scatter and remain intact and just as dense.

For better storage the workpieces should be sterilized. To do this, put a towel on the bottom of a saucepan or deep frying pan and place the jars.

Pour boiling marinade into them and cover with lids. Fill the pan with water up to the shoulders of the cans and boil for 10 minutes for 0.5 liters, 5 minutes for 0.1-0.3 liters.

Then close the lids, turn the jars over, and after cooling, put them away for storage. Total cooking time is about 40 minutes.

Tomatoes in their own juice according to this homemade recipes can be stored at room temperature.

Ready tomatoes are a great addition To various dishes, differ in taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.