Tomatoes in their own juice, slices without vinegar. Tomatoes in their own juice for the winter: homemade recipes you will lick your fingers
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Tomatoes are an irreplaceable decoration of the dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not needed, and the list of necessary ingredients is minimal.
Canning tomatoes in their own juice
Once you've found the recipe that's right for you, start cooking. Let's start by looking at the basics, regardless of the ingredient list. So, my tomatoes are good. We dry them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to do it with a margin, because it will be very disappointing if this product is not enough. And the surplus can be used elsewhere or just for a drink. Laying, sterilization and rolling of vegetables are also important steps. More on this below.
Tomato juice
Canning tomatoes can be prepared in more than one way. Let's take a look at some of them:
- The first method is the simplest. We take tomatoes. We remove the stalk. Cut the tomatoes in half and grind them in a blender.
- Second option. Cut the tomatoes into 4-8 pieces. Take a large saucepan, pour some water into it and lay out the chopped tomatoes. We keep the container over medium heat, which decreases when the tomatoes boil. All this is cooked for two hours and mixed periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, we wipe the puree through a colander.
- Method three. Remove the stalk from the tomato, chop it, heat it up, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into a saucepan. The tomato mixture is boiled for 20 minutes with stirring. Take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.
Our tomato is ready, let's start laying the tomatoes.
Putting vegetables in jars
The Tomatoes in Own Juice recipe assumes that vegetables should be placed in sterile jars. Therefore, at first, I properly wash the tank. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). We spread the tomatoes. Add salt to the prepared tomato juice (at the rate of 10 g per liter) and boil it a little. Fill the tomatoes with hot juice, cover them with metal lids, which are recommended to be boiled first.
Sterilization
Tomatoes in their own juice must be sterilized before rolling. This is done very easily. We take a large enough saucepan. Bring the required amount of water to a boil. At the bottom of the pan, put a cloth, folded several times, or a wooden grate. In this case, the cans must stand firmly and not come into contact with the pan.
We sterilize containers. A can (liter) should be in boiling water for 20 minutes, and a two-liter one - half an hour.
We take out the cans and twist them.
Pickled Tomatoes
Let's take a look at how to cook pickled tomatoes in their own juice. For a three-liter jar, we need the following products:
- small tomatoes (dense) - 2 kg;
- overripe tomatoes (soft) - 2 kg;
- peeled garlic and horseradish root - ¼ st .;
- sweet pepper - 250 g;
- sugar and salt - 5 and 2 tablespoons respectively.
Cooking process
To begin with, wash the overripe tomatoes and cut them into large pieces. Put in a container, bring to a boil. When they are completely soft, grind through a sieve. Add salt and sugar to the puree juice we got. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic dish, rub the horseradish on a grater, pass the bell peppers twice through a meat grinder. We add all this to the boiled tomato juice.
We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in sterilized jars. Fill the tomatoes with boiling tomato, cover with lids. We sterilize for 25 minutes. Roll pickled tomatoes in their own juice (see photo below), turn upside down, wrap.
Option without sterilization
The Tomatoes in Own Juice recipe may not be that complicated. So we will use:
- small hard tomatoes - 3 kg;
- soft juicy tomatoes - 3 kg (for juice);
- peppercorns (black) - 8 pcs.;
- dill and parsley - 2 branches each;
- sugar and salt - 1 tsp and 1 tbsp. l. respectively per liter of juice.
My tomatoes. Then we wash and finely chop the greens. For making juice, cut the fruits into large pieces, put them in a saucepan. Bringing to a boil, add the herbs. Cook for about 20 minutes on low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve in the cooked mass of tomatoes, we separate the cake from the juice.
As noted in the reviews of experienced chefs, tomatoes for curling (small) need to be heated with a toothpick or fork to prevent them from cracking when preserved. Then we put them tightly in sterilized jars, add 2 black peppercorns to each container, pour boiling water over them. Cover with lids and leave for 20 minutes.
Bring the tomato juice to a boil again. Add salt and sugar to it and mix. Pour water from each jar in turn, pour in tomato juice, cover with a lid and roll up.
Turn the tomatoes in their own juice upside down, wrap them up and leave until they cool completely.
Horseradish and garlic recipe
The Tomatoes in Own Juice recipe can be used as a great sauce for meat and a variety of side dishes.
We are counting on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):
- tomatoes - about 1.5 kg + for pouring;
- garlic - ¼-½ tbsp.;
- carrots - 250 g;
- sweet pepper - 250 g;
- parsley;
- horseradish - ¼-1st.;
- sugar and salt - 5 and 2 tablespoons respectively;
- allspice (peas) - 5-6 pcs.
We sterilize jars and lids as usual. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. Put parsley at the bottom of all the jars, and put tomatoes on top.
To prepare tomato juice from a tomato, remove the skin, grind them in a meat grinder, in a food processor or blender. In the same way, you need to chop horseradish, garlic, bell peppers and carrots. We take garlic and pepper to taste.
Fill the tomatoes to the top with boiling water, cover with lids, then a blanket or a warm towel. We keep them in this form for 5 minutes. We drain the water. Pour boiling water the second time. We leave it like this for 10-15 minutes.
During this time, you need to prepare tomato juice for pouring. We take the tomato mass, add pepper, sugar, salt. Let it boil. We put chopped vegetables. Boil over low heat until the foam stops forming at all.
Drain the water from the cans. Fill immediately with boiling juice. We roll up the lids, put them upside down, wrap them in a warm blanket.
"Lazy" tomatoes
Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy". Seasoning and sterilization of vegetables are not intended. In addition, such blanks are perfectly stored.
Put the tomatoes in a clean jar, fill them with boiling water twice, and stand for 10 minutes each time. Pour the third time with brine, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half cups). We roll up the cans.
A few more recipes
Everyone knows about the usefulness of tomatoes, both fresh and prepared. There is an opinion that if you eat one tomato a day, it will be a kind of prevention of cancer of the bladder, lungs, prostate and other organs. We suggest that you familiarize yourself with several useful options for salting tomatoes in your own juice.
Diet recipe - "tomatoes in their own juice". It does not use salt, sugar or vinegar. As you know, there are people who, for health reasons, are prohibited from these products, or they need to use them in limited quantities.
So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with rings of sweet pepper and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. You do not need to pour the tomatoes. We sterilize the containers for 15 minutes and roll up. This is how easy it is to prepare natural tomatoes in their own juice.
Tomato slices recipe
These tomatoes have an amazing taste, and most importantly, according to reviews, they are well stored without vinegar. At the bottom of the jar, put a clove of garlic, bay leaf, a small onion, black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. Add vegetable oil (one tbsp. L.). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.
Recipe for peeled tomatoes in their own juice
We take red tomatoes, scald them with boiling water, remove the peel, put them tightly in jars (sterilized). Put dill, currant leaves (black), garlic on top. Fill with marinade (boiling): a liter of water, salt - one tbsp, sugar - one tsp, citric acid - a quarter tsp. The workpiece is even tastier if you take not water, but tomato juice. Such tomatoes are quickly eaten, and the juice is drunk.
Storage of workpieces
It is very easy to store, as well as to cook tomatoes in your own juice. For this, the jars must be placed in a cool and dark place. If it's not hot at home, then this preservation is well stored in the pantry at an average room temperature.
The subtleties of cooking
Such preparations - tomatoes in their own juice - require adherence to some simple rules. Judging by the reviews of experienced hostesses, the most important of them are as follows:
- Firstly, if it is assumed that tomatoes will be used as an ingredient in the preparation of various dishes, it is necessary to pour boiling water over them for a few seconds before placing them in jars and peel them off.
- Secondly, when we canning tomatoes in our own juice, we choose medium-sized fruits for this and are necessarily the same in terms of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used for making fillings. In this case, they should be juicy, fleshy, ripe and soft enough.
- Thirdly, in order for tomatoes to turn out well, you need to check their fresh taste. Obviously, vegetables that are too acidic will also be in the form of blanks.
- Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe, with the exception of salt, since it is a preservative necessary in the process of preparing tomatoes in their own juice. But it's just as important not to overdo it with this component. Therefore, observe the proportions indicated in the recipe.
When choosing vegetables for harvesting, one should give preference to dense fruits. Ideally, the variety Cream and the like will go. Tomatoes should be small, about the same shape with a dense, but not too thick skin.
Be sure to carefully examine the fruits before canning. They should not have stains, dents, and even more damage.
The mistake that most housewives make is the use of "substandard" for cooking tomato. Such a piece, even if stored well, will not taste good. So do not try to save money, buy only high-quality preservation products.
Jars and lids must be sterilized! Do not be afraid of this. It is enough to wash the cans of soda (you can even after using the detergent), and then put it in the sun for several hours. Residents of high-rise buildings can place sterilization jars right on the windowsill. The sun will also "fry" them well through the glass. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.
Whole tomatoes in their own juice for the winter
Delicious tomatoes are made using this recipe. And most importantly, when you open the jar, you will immediately feel the real smell of summer.
For a 3-liter jar you need to take:
- 2 kilos of small tomatoes and larger fruits;
- dill seeds or one inflorescence;
- horseradish leaf;
- 2-3 cloves of garlic;
- a few peas black and shower. pepper;
- carnation bud;
- on a sprig of parsley and tarragon;
- vinegar - 2 tablespoons;
- salt (3 tablespoons) and sugar (5 tablespoons).
Put small tomatoes together with herbs and spices in a jar. Remove the skin from the 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 sets 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 poured not with tomato, but with juice prepared with a squeezer, then a lot of cake will remain. Don't throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.
Chopped tomatoes for the winter in their own juice
This recipe is suitable for large tomatoes. The Robinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.
They must be cut into 2-4 pieces, put in a jar. Softer, peel and crush in a deep bowl with your hands or a mashed potato crush.
Pass through a sieve to remove the seeds, although if they remain, it's okay.
Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoon) and an aspirin tablet. Pour the tomato over and roll up.
If you are not sure about the quality of the fruit, use boiling water for the first time before pouring tomato jars. Enough 15 minutes 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 cook multiple servings. In winter, you will not only surprise your guests, but you can also enjoy the amazing taste of tomatoes yourself.
For a half liter jar you will need:
- about 400 g cherry;
- about 500-600 g of tomatoes for juice;
- h spoon of salt;
- 2 tsp Sahara;
- basil (it is advisable to take a fresh twig, but seasoning can also be used, then a pinch is enough).
Put the cherry in a jar, pour boiling water over it. Grind large fruits into a tomato, 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 with a needle on each one.
And here's how to cook cherry tomatoes with cucumbers for the winter.
Tomatoes with pepper in their own juice
The workpiece can be called "2 in one". The vegetables can be served separately and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!
For two kilos of small-sized tomatoes you will need:
- 1-1.3 liters of finished tomato;
- 1-2 pcs. bulg. pepper;
- salt (1 tablespoon) and sugar (3 tablespoons);
- garlic and fresh herbs to taste.
Put the tomatoes with garlic and herbs in jars, pour boiling water twice, keeping for 5-7 minutes. Send pepper, salt and sugar, cut into small strips, into the tomato. Pour the boiling cans, roll them up.
Take note!
For added confidence, you can add vinegar to the jars (a tablespoon in a liter jar).
Tomatoes without vinegar in their own juice
For this recipe, you can use either self-made juice or a store-bought one. But store products must be of high quality.
For three liter jars you will need:
- 2 kilos of cream tomatoes;
- liter of juice;
- 1.5 l. salt;
- 2 p. Sahara;
- lavrushka, garlic, shower, pepper.
Boil the juice, add all the seasonings and spices, boil for about 15 minutes.
If you take store juice, you may need less salt and sugar. Be sure to taste it.
Arrange the tomatoes in jars, pour boiling water over and wrap them in a warm blanket until they cool completely. Drain the water, pour the boiling juice over the tomatoes and roll up.
Tomatoes with onions in their juice for the winter
This recipe makes vegetables very tasty, but the gravy is even tastier. The taste is very similar to the well-known Ankle Bens sauce, only thicker. If there is no time to prepare food, it is enough just to pour over any porridge or pasta.
Cut three kilos of tomato into slices and put on fire. Send two chopped onions to them, one sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, season with salt and turn off.
Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour the tomatoes for 2-3, sterilize the liter for half an hour and roll up.
If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.
Tomatoes with tomato paste
Express version of your favorite workpiece. One caveat - you can't save on pasta. If you take a poor quality, the taste will be hopelessly spoiled.
Put one or two garlic cloves and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.
Pour tomatoes and roll up. If the workpiece is stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before rolling.
Tomatoes in their own juice with citric acid
For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And there is no need to harvest tomato juice, which is an undoubted advantage.
At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Top with sliced tomatoes. Do not add water!
Slice the tomatoes with a little extra. Don't put everything in banks.
Cover the jars with lids and sterilize over very low heat. The tomatoes will start to squeeze out the juice and settle. Add "spare" tomatoes to the vacant place. This should be done several times until all the tomatoes have settled in the released juice.
The sterilization time is approximately 40-50 minutes.
Proven procurement method. Such jars can be safely stored even in an apartment.
Tomatoes can be used as an independent snack or added to various dishes, for example, borscht, stew, etc.
Skinless tomatoes in their own juice
For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very firm to keep their shape well. They must be peeled off. To do this, after washing, they should be immersed in boiling water for 2-3 minutes, then immediately transferred to ice water. So the skin will be removed perfectly.
Put the peeled tomatoes in jars.
Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.
Pour the jars immediately, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).
Freshly prepared tomato juice should be consumed within an hour. After this time, fermentation processes begin.
Recipe for tomatoes in their own juice in liter cans
A savory appetizer that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.
For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:
- 3 l juice;
- 200 g sugar;
- 20 g salt;
- 5 pcs. shower of peppers and cloves;
- table. l. with a slide of crushed garlic;
- a pinch of cinnamon;
- tsp acetic essence.
Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir with essence and garlic, pour over tomatoes.
Sterilize 40 minutes after boiling water.
Tomatoes in their own juice without sterilization
Tomatoes according to this recipe retain the most natural taste. And the fruits are delicious, and the juice is incredible.
For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.
Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.
Note!
The workpiece should only be stored cool. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before rolling.
A simple recipe for tomatoes in their own juice with sterilization
In fact, an incredibly easy way to get it done. Twist 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 are enough.
Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.
Add salt and sugar to boiling juice to taste, pour jars over them. Sterilize for about 15 minutes. Roll up immediately.
Hello my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And so many people want to write various interesting recipes for you. Today it's the turn of tomatoes in their own juice for the winter.
Such preparations are loved no less than pickles. In my family, they are always exhibited both on the festive table and on the everyday one.
All presented options, in general, do not take much time to prepare. But how will you rejoice when you open the next jar of blanks.
You can cook just a huge amount from tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.
We will start with the most common procurement method. It is advisable to take tomatoes of small varieties and quite strong. Take soft tomatoes for pouring, you can use substandard ones, just cut out all the bad places.
Ingredients for 3 liter cans:
- Tomatoes (strong) - 1.8 kg
- Pouring tomatoes - 1.5 kg
- Sugar - 2 tablespoons per 1 liter of juice
- Vinegar essence 70% - 0.5 teaspoon
Preparation:
1.From the beginning, you need to prepare the tomato filling. To do this, take prepared vegetables and grind in a blender or use a hand blender. Then put on fire until boiling.
2. While the juice is boiling, place the rest of the vegetables in the prepared sterilized jars. Stack tightly, but not all the way to the top. Leave some room for the fill.
You can add spices or herbs to the bottom of the jar if you like. For example, basil and rosemary. Or just add allspice, cloves, garlic and bay leaves.
3. When the juice boils, pour it into the jars. Put sugar, salt and vinegar on top.
4. Cover the jars with the lids. Take a clean saucepan, put a rag on the bottom and put the jars in there. Fill the jars with hot water, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.
5. Then take out the jars and roll up the lids. Turn over and leave to cool, then store in pantry. Such blanks are perfectly stored under any conditions.
Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar
A very easy recipe to prepare. And the taste is just magical. The tomatoes are very aromatic and tender. Perfect as an appetizer with all dishes.
Ingredients for 7 cans of 1 liter:
- Tomatoes are small, dense - 4.5 kg
- Pouring tomatoes (softer) - 3.5 kg
- Salt - 5 tablespoons
- Sugar - 6 tablespoons
- Bay leaf - 4 leaves
- Allspice - 5 pieces
Preparation:
1. Wash and dry dense tomatoes. Place them in sterilized jars up to the top.
2. And wash softer tomatoes, cut into quarters. Cut out the stalks and scroll through a meat grinder.
3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaves and allspice. Mix everything thoroughly and put on fire.
4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.
5. As soon as the tomato sauce in the saucepan boils, remove the foam and cook for 10-15 minutes. Until the foam stops forming.
6. Pour all the water out of the jars and pour the filling into it.
7. Screw caps on tightly, turn over and wrap with towel. Leave in this position until cool completely. Then you can clean up. Such blanks are perfectly stored both in a cool place and at room temperature.
Video on how to cook tomatoes in your own juice in an autoclave
For those who have an autoclave and actively use it, I have selected this video recipe. Tomatoes taste divine and can be stored all winter.
Ingredients per liter:
- Tomatoes (small) - 12 pieces
- Tomato juice - 300 gr
- Black peppercorns - 5 pieces
- Salt - 1 teaspoon
Preparation:
1. Prepare the jars in advance, it is not necessary to sterilize them. Just wash well and dry.
2. On the tomatoes, make cuts on top with a cross, pour boiling water over them, hold for 2 minutes and you can peel them off.
3. At the bottom of the jar, put peppercorns, and then put the peeled vegetables. Fill with boiled juice, leave about 1 cm on top.
4. Tighten the jars with the lids and place in the autoclave. Pour about 3/4 cans of water there and sterilize at 110 degrees for 10-15 minutes.
You will see more details in the video itself. So be sure to watch it to the end.
The most delicious tomatoes in tomato juice (very simple recipe without vinegar)
And I also want to tell you this way. Tomatoes are selected here of various small varieties - "cherry", "honey drop", "cherry". You can put any variety you have in the jars, though. It's just so much more fun.
Ingredients for 4 liter jars:
- Tomatoes (you can take several different varieties) - 2.5 kg
- Tomato juice - 1-2 liters (depending on the size of your vegetables)
- Cloves - 1 pc per can
- Black peppercorns - 4 pcs per can
- Allspice peas - 1 pc per can
- Salt - 2 tablespoons per 1 liter of pouring
- Sugar - 3 tablespoons per 1 liter of pouring
Preparation:
1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until boiling. In the meantime, get busy with vegetables.
2. Place cloves, black peppercorns and allspice on the bottom of dry sterile jars. Next, start filling up to the top with tomatoes.
3. Now gently pour the boiled juice into the jars all the way to the top.
4. Cover the jars with the lids. Take a saucepan and place some cotton cloth on the bottom. Then put the jars in there and fill with warm or hot water so that it covers 3/4 of the jars. Bring water to a boil, then reduce heat slightly and sterilize for 20 minutes.
5. Then carefully remove the cans so as not to burn yourself. Roll them up with lids and, according to tradition, turn them upside down and leave to cool. Store in a cool place.
My favorite recipe for tomatoes for the winter in their juice without sterilization
I really like this method of preparation. I like to use yellow tomato varieties like pineapple or orange for juice. It turns out to be such a cool yellow color, but at the same time its useful and taste qualities do not suffer.
Ingredients:
- Tomatoes - 6 kg
- Tomatoes (soft) - 6 kg
- Sugar - 1 teaspoon for 1 liter of juice
- Salt - 1 tablespoon per 1 liter of juice
Preparation:
1. Take soft tomatoes, wash and dry. Squeeze them out through a juicer. You can also bring them to the desired state with a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and simmer, stirring constantly, for 10 minutes.
From 6 kg of tomatoes, I get about 4 liters of juice.
2. Place the remaining vegetables in sterile jars and top with boiling water. Cover with lids and let sit for 10-15 minutes.
3. By that time, the tomato filling will be just ready. Drain the boiling water from the jars and pour the hot juice.
4. Screw cans back on and turn over for self-sterilization. Wrap in a warm blanket and leave to cool completely. Store them preferably in a cool place.
Tomatoes in their own juice without skin (delicious preparations for the winter)
Peeling tomatoes makes them even softer. A fork easily enters the pulp and there is no such nasty splashes. And how delicious they are, you just lick your fingers.
Ingredients:
- Small tomatoes - 3 kg
- Tomatoes for juice (soft varieties) - 2 kg
- Salt - 80 gr
- Sugar - 50 gr
Preparation:
1. Make cross-to-cross cuts on top of small tomatoes, place in a dish or saucepan and pour boiling water over. Hold it for a while and pull it out. Then remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut the stalk. Then put them in prepared sterilized jars, leaving a little space on top.
2. Grind soft tomatoes well with a hand blender. If you have a juicer, then of course it's best to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it on medium heat for another 10 minutes, stirring and skimming.
3. After that pour our filling into the jars, cover with lids. Next, we sterilize. Put a cloth in the bottom of the pan and put the jars. Bring to a boil and keep for another 10 minutes (if the can is 1 liter).
4. Gently remove the jars from the hot boiling water and immediately tighten the lids tightly. Turn them over and wrap them up with a towel or blanket. Leave to cool completely. Then store in a cool place.
How to make tomatoes in their own juice with tomato paste (without skin)
Here is another simple option, where our tomatoes are placed in a jar without the skin. Such blanks are incredibly tasty. You should definitely try it, I highly recommend it.
Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.
Ingredients:
- Tomatoes (without skin) - 3 kg
- Water - 2 l
- Tomato paste - 380 gr
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Vinegar essence 70% - 2 teaspoons
- Bay leaf - 3 pcs
Preparation:
1. Arrange the peeled vegetables in pre-sterilized jars as tightly as you can.
2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.
3. In the meantime, let's take care of the marinade. Pour water into a saucepan and put on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper there. Boil for 5 minutes, then add vinegar and turn off immediately.
4. Drain all the water from the jars and add the tomato marinade. Screw the lids back on and wrap the jars with a warm blanket until they cool. Then put it away in a cool place.
How to preserve tomatoes in their own juice with grated horseradish and garlic in jars
Another very interesting recipe for spicy lovers. Tomatoes taste quite spicy. It is done very quickly and easily. You will spend less than an hour on the whole preparation.
Ingredients:
- Tomatoes (small, dense) - 2 kg
- Tomatoes for juice - 2 kg
- Bulgarian pepper - 250 gr
- Hot pepper to taste (I add 1/4 of the pod)
- Chopped horseradish - 60 gr
- Garlic - 5-6 cloves
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Peppercorns - 8-10 pcs per can
Preparation:
1. Place peppercorns on the bottom of sterilized jars. Then lay out the dense, small tomatoes. Pour boiling water over and leave for 30 minutes.
2. At this time, let's do the filling. Scroll the rest of the tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.
3. Wash and seed the peppers and cut into slices for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add the chopped vegetables there and cook for 10 minutes.
4. When 30 minutes have passed, drain the boiling water from the cans and fill in the tomato filling. Screw on, turn over and wrap with a blanket. Leave to cool completely. Then store in a cool place.
Well, dear friends, I told you all the recipes that I know and used them myself. Choose your favorite and make wonderful and delicious tomatoes for the winter.
Enjoy your meal!
Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. In fact, nothing difficult about this recipe. canning tomatoes with your own juice no, the main thing is not to be too lazy to separate the peel and seeds from the tomatoes so that the tomato mass is softer. But especially lazy ones may not separate anything, but making a fill with skin and seeds will also be delicious. These tomatoes keep well at room temperature.
Ingredients
To preserve tomatoes in their own juice, you will need:
tomatoes in cans - 4 kg;
tomatoes for juice - 3 kg;
salt - 1 tbsp. l. for 1 liter of juice;
sugar - 1 tsp for 1 liter of juice (sugar is optional).
*** It is advisable to regulate the amount of salt and sugar by yourself, because their number depends on the variety of tomatoes, on the sugar content in them. If the tomatoes are sweet, then sugar may not be needed at all, and if they are sour, then you need to take it in larger quantities than in the recipe.
Cooking steps
Put the saucepan with tomatoes to simmer on the fire, occasionally stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes, until the tomatoes are soft and ready for further processing.
Using a special device or a regular sieve, skip all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.
When all the tomato mass has been processed, pour into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll up with a special machine.
Leave the cans of canned tomatoes in their own juice upside down for a day. Then put away for storage.
Bon appetit and delicious winter to you!
Of all the preparations for the winter, tomatoes in their own juice are especially quickly eaten. The sweet-salty taste of tomatoes will fall in love with all households, without exception, the harvest will quickly become one of the permanent ones.
A snack for the winter can be prepared according to several recipes, and for each method the finished product turns out well, you just lick your fingers.
Tomato recipes in their own juice for the winter
Since the recipes provide for the preservation of tomatoes in juice, it must be prepared in advance. For juice, pick tomatoes with fleshy pulp and sweet taste. Juice can be obtained by twisting the fruit in a blender or using a juicer. Then the juice is brought to a boil and cooked for another 20-30 minutes. Salt and pepper are added to taste. Next, they start harvesting tomatoes using the most delicious cooking methods.
With vinegar
The vinegar can help extend the shelf life of your snack to one year and give it a refreshing sourness that dilutes the sugar flavor. The amount of vinegar is adjusted as desired.
- tomatoes - 1-1.4 kg;
- freshly brewed tomato juice;
- 1 tbsp 6-9% vinegar;
- 1 tbsp salt;
- 5-6 garlic cloves;
- 3-4 peas of black pepper;
- 1 tbsp granulated sugar.
Preparation:
Black peppercorns are placed in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 pieces and a part of the clove is inserted into the place from which the stalk was removed.
The skin of tomatoes is pierced in 2-3 places with a thin needle or a toothpick so that they are salted out faster. Transfer the fruits to a container without pressing on the pulp.
Add the specified amount of salt and sugar to a saucepan with freshly brewed juice, stir until completely dissolved and boil for 3-5 minutes, add vinegar.
The contents of the jar are poured with juice with spices and placed in a microwave oven to heat for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool down, after which it is stored in a cool room.
The simple canning method takes a little time and does not require a lot of ingredients. You can start cooking right away.
If 6-9% vinegar is not available at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in preparation.
Tomatoes in their own juice for the winter in slices
For a change, a snack can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows the use of fruits of the most varied forms for cooking.
- 1-1.5 kg of tomatoes;
- 0.8-1 l of tomato juice;
- 1 tbsp Sahara;
- 1 tbsp salt;
- 1 tbsp vegetable oil;
- ½ tsp ground black pepper;
- 2-3 pea cloves.
Preparation:
Tomato fruits are washed well under water, the stalk is cut out. Then cut the tomato into 3-4 pieces so that the seed chamber remains on the slice. The slices are transferred to a prepared container and sprinkled with cloves.
The juice is brought to a boil, salt and sugar are added to it and vegetable oil is added. Pour the mixture into a container to the very top and cover with a lid.
3-4 liters of water are poured into a large saucepan and a jar with the workpiece is placed. The jar should be in the water for most of its volume - up to the shoulders. Turn on the heating and carry out sterilization for 10-15 minutes. Then the container is rolled up with a lid and kept at room temperature for another 5-6 hours.
The workpiece can be tried after 6-8 weeks. The longer it stays in a cool place, the richer and brighter its taste will be.
With horseradish and garlic
Horseradish is sometimes used to spice up the preparation in preparation. He will add a tart aroma and pungent notes to the appetizer.
Ingredients:
- tomatoes - 1-1.2 kg;
- tomato juice 0.8-1 l;
- 1 tbsp Sahara;
- 1 tbsp salt;
- 1 tbsp vegetable oil;
- horseradish root, 2-3 pcs.;
- garlic cloves - 4-5 pcs.
Preparation:
Wash tomatoes and prick the skin 2-3 times from opposite sides. Transfer the fruits to a container. The horseradish root and garlic cloves are cut into large pieces and placed between the tomatoes.
Tomato juice is boiled in a saucepan, if it begins to thicken, you can add a little water. Sugar, salt and oil are added to it.
Pour the juice over the fruit and cover it loosely.
Banks are placed in an oven preheated to 100 degrees and, with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for cooling, the container is taken out and tightly screwed with lids.
The sample is removed after a month. Tomatoes are easy to take out of the jar with a tablespoon; before serving, the tomatoes are poured with sauce. You can sprinkle them with fresh chopped herbs.
Attention!
Disposable lids work well for rolling. They are sealed, and the workpiece will stand for a long time if the storage conditions are observed.
Tomatoes in their own juice, without peel
If you want tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruits near the stalk. Tomatoes are dipped in boiling water and kept for 30-40 seconds, then cooled under water and the skin is peeled off.
Ingredients:
- tomatoes - 1-1.2 kg;
- tomato juice - 1 l;
- 1 tbsp salt;
- 1 tbsp Sahara;
- 1 tsp 6% vinegar;
- 2-3 cloves of garlic;
- ½ tsp ground black pepper.
Preparation:
The peels are removed from the tomatoes and placed in rows in a jar.
Pour juice into a saucepan, bring to a boil, remove the foam. Then sugar and salt are dissolved in it, mixed. Garlic is rubbed into the juice on a fine grater, black pepper is poured and vinegar is added.
The hot mixture is poured into a container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.
Skinless tomatoes have a delicate taste and can be easily removed from the jar - they don't wrinkle and still hold their shape.
Tomatoes in their own juice "Lick your fingers" without vinegar
Vinegar can be removed from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. In order for the appetizer to stand for more than one year, you can add more salt.
- tomatoes - 2-2.5 kg;
- 3 tbsp salt;
- 3 tbsp Sahara;
- 1 tbsp vegetable oil;
- ½ tsp citric acid;
- 3-4 cloves of garlic;
- 3-4 dill umbrellas;
- red pepper - on the tip of a knife;
- tomato juice -1 l.
Preparation:
The tomatoes are pierced with a needle and placed in a jar loosely, dill and garlic chopped into slices are placed between them.
Tomato juice is heated and spices and citric acid are added to it. Pour the mixture into a jar. The container is sterilized in the microwave or oven for 8-10 minutes.
Before serving with tomatoes, you can boil or fry the potatoes. Stewed cabbage and a variety of vegetable pickles go well with an appetizer.
Lick your fingers in their own juice without sterilization
In order not to waste extra time on sterilization, you can put more vinegar and salt in the workpiece. Then the snack will stay longer - at least a year.
- tomatoes - 1-1.2 kg;
- tomato juice - 1 l;
- 2-3 peppercorns;
- 1.5 tbsp vinegar 6%;
- 2-3 bay leaves;
- 1.5 tbsp salt;
- 1 tbsp Sahara;
- a pinch of red pepper;
- 3-4 cloves of garlic.
Preparation:
The tomatoes are washed, the stalk is cut out and placed in a sterilized container. Stacking the fruits, add bay leaves with garlic and peppercorns between them.
Tomato juice is boiled, vinegar, pepper, salt and sugar are mixed into it. Turn off the heating and pour the contents of the jar to the top with a hot mixture. Until the appetizer has cooled down, quickly screw it up with lids and turn the jars over to cool. Then the container with the blank is removed for storage.
Attention!
Alternatively, you can use fresh chili peppers instead of dry red peppers. It is added at will, given the pungency of the ingredient.
There are no problems with cooking, however, there are several nuances that can affect the quality of the finished product:
- For pickling, miniature tomatoes with diameters of no more than 6-7 centimeters are suitable. Cherry tomatoes and similar varieties can be used.
- Tomato juice can be replaced with tomato paste: it is preliminarily diluted with water in a 1: 2 ratio. if the mixture is very liquid, it should be boiled over medium heat.
- The container for storing the workpiece must be clean. Banks are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
- You can store a prepackaged snack at a temperature of 10 to 20 degrees Celsius. Do not keep jars in a warm place at home. The best storage space is considered to be a basement, a cellar, a closet, a pantry, a dark cabinet with closing doors or a refrigerator.
Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so that the preparation will be eaten immediately without a trace.