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

2018-07-05 Natalia Danchishak

Grade
recipe

4288

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

0 gr.

Carbohydrates

5 gr.

24 kcal.

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

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

Ingredients

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

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

Sort the tomatoes and wash. Cut out the attachment points of the stalk and the spoiled places. Cut about two kilograms of tomatoes into quarters. Twist the tomatoes with a fine wire grinder.

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

Place a few peeled chives and two black peppercorns at the bottom of the jars. Fill sterile jars with washed tomatoes to the top. Pour boiling water over the tomatoes in a jar. Cover with a tin lid. Heat vegetables for ten minutes.

Drain the water from the can. Boil the tomato puree over low heat. Add loose ingredients to it and pour in vinegar. Pour the boiling tomato sauce over the tomatoes and roll up the lids immediately. Turn over gently and cool with a blanket.

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

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

Recipe with tomato paste, allows you to cook the workpiece quickly. There is no need to waste time slicing and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour over the tomatoes.

Ingredients

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

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

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

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

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

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

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

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

Tomatoes in their own juice can be preserved in two ways: whole, or by cutting them into slices. Tomatoes are poured not only with chopped tomatoes or tomato sauce; in some recipes, brine is used for this.

Ingredients

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

How to cook

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

Cut large tomatoes in four parts, and small fruits in half. Peel the garlic cloves and cut them in half. Wash the celery. Arrange the prepared spices in jars. Fill them with chopped tomatoes, tamp them tightly.

Combine water and salt in a saucepan and put it on fire. Bring to a boil and pour over the brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a tea towel. Pour in water and boil it. Place the jars of tomatoes in boiling water and age for about seven minutes over low heat. Take it out and roll it up tightly with a special key. Turn the jars with the lids down, wrap them in a warm cloth and leave to cool.

Taste the pickle before pouring the pickle over the tomatoes. If necessary, correct its taste by adding the missing spices.

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

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

Ingredients

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

Step by step recipe

Wash overripe tomatoes, chop them into small pieces and place them in a large saucepan.

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

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

Place bay leaves and peppercorns on the bottom of the prepared jars. Arrange the tomatoes in rows, pre-pricked on both sides. Peel off the seeds and remove the stalks. Cut each into four pieces and place them in the blank spaces in the jars. Pour boiling marinade over the contents and immediately roll up tin lids, pouring boiling water over them.

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

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

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

Ingredients

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

How to cook

Pour tomato juice into a saucepan and put on low heat. Bring to a simmer.

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

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

Peel and grind horseradish root on a grater or meat grinder. Peel the garlic slices and pass them through the garlic press. Put four tablespoons of garlic and horseradish in each jar. Fill the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide saucepan with a towel. Place jars of tomatoes in it and pour in boiling water so that it reaches the rim. Sterilize over low heat for a quarter of an hour. Take out the cans and roll them up tightly. Turn upside down, wrap with a towel and refrigerate.

The sterilization time depends on the volume of the cans. As a safety net, before pouring tomato juice over the tomatoes, you can add an aspirin tablet after crushing it. This will preserve the conservation for a long time.

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

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

Ingredients:

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

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

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

Tomatoes are transferred from hot water to cold water, cooled, slowly peeled off, put neatly in a flat dish.

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

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

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

Tomatoes in jars are poured with hot tomato juice.

Pour water into a wide container, boil it, cover the bottom with a small towel and put the jars, sterilize for 10-15 minutes.

Having taken out the cans from the basin, they are rolled up with a special machine, wrapped in a warm fur coat and left to cool.

Store in a cool basement.

Small tomatoes do not need to be peeled, but simply prick slightly with a toothpick.

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

In a quick recipe, you don't need to grind fleshy tomatoes and boil tomato juice. Here, for pouring dense tomatoes, ordinary tomato paste is used, which is previously diluted with water, boiled with the addition of sugar, salt and allspice. And for safe storage, apple cider vinegar is added to tomato juice. Everything turns out to be tasty and appetizing as well.

Ingredients:

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

How to cook tomatoes in their own juice for the winter

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

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

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

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

They are lowered into the cellar.

Add chopped herbs to tomato juice for extra flavor if desired. You can replace the apple cider vinegar in the recipe with the usual 9 percent.

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

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

Ingredients:

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

Step by step recipe

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

After washing the tomatoes, pour them over with hot water and peel off the skin by making an incision around the stalk.

Pour salt into the jars, pinch a pinch of citric acid and lay the tomatoes to the very top, pour hot water.

After boiling water in a large container, cover the bottom with any soft cloth and put the jars. Covering with lids, sterilize for 30 minutes.

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

Close again with lids and sterilize for another 10 minutes.

Roll up and tightly wrapped in a thick fur coat.

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

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

Here tomatoes are cooked in their own juice without sterilization. Bay leaves and allspice are replaced with regular black pepper and ground cinnamon, which adds a sophisticated aroma and new flavor to the snack.

Ingredients:

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

How to cook

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

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

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

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

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

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

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

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

Ingredients:

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

Step by step recipe

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

After sterilizing the jars, place them upside down on a clean cloth and let dry.

The cloves of garlic are peeled, cut in half into plates, the bay leaves are torn by hand into several parts, the bell pepper is freed from all that is superfluous, washed, cut into rings.

In each jar, put 2 rings of pepper, 2 allspice peas, 2 plates of garlic, several pieces of bay leaves and currant and cherry leaves.

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

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

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

Having rolled up the lids and cooled, they are lowered into the cellar.

At the bottom of the jars, you can also put a few pieces of horseradish leaf.

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

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

Ingredients:

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

How to cook

After washing small tomatoes, cut them in half.

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

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

Stir the tomato puree with sugar, salt, acetic acid, throw the lavrushka, peppercorns and boil over a low flame for 20 minutes.

Having poured tomato juice into jars with tomatoes and sterilized under lids for half an hour, roll it up.

Allowed to cool under a fur coat and lowered into the basement.

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

Good afternoon dear friends! Today we will continue the topic of conservation. We will harvest tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Harvesting tomatoes in their own juice for the winter are especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to various dishes. Such tomatoes will appeal to both adults and children. Also at us na-bludce you will find other recipes for blanks for your winter table:,

Menu:

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

Ingredients:

• Curling tomatoes (medium)
• Juice tomatoes (large, fleshy)
• Sugar
• A liter jar of tomatoes takes about 0.5 liters of tomato juice.

Preparation:

1. Wash the cans in advance, sterilize, boil the lids for 3 - 5 minutes.

2. Sorting tomatoes and mine. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the rest of the medium-sized tomatoes, with which we will fill the jars, we cut off the stalks.

3. The first thing we do is make juice. Large, fleshy tomatoes must be pierced and boiled over to remove the skin from them. Cut the tomatoes and scroll with a meat grinder or juicer. Then rub the mass through a sieve.

To make a separate tomato juice for the winter, bring the mashed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is no need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice is perfectly stored all winter.

4. Now we will deal with the preparation of the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. A liter jar of tomatoes takes about 0.5 liters of tomato juice.

5. We send the pot with tomato juice to the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly so that no foam forms. With constant stirring, it disappears.

7. Cover with metal lids and leave them alone to warm up for 10 minutes.

8. While our jars are warming up, let's start pouring (tomato juice). The jars are warming up, and we go to the stove to deal with juice. Our fill should boil for 10 minutes. We do not remove the foam, but simply stir it. Now we are going to our banks and will pour tomato juice.

9. 10 minutes have passed. We return again to our banks. We put on a convenient cover to drain the water.

10. We pour out the water, we will no longer need it.

If a foam has formed in a saucepan with tomato juice, we do not remove it, but mix our fill and it disappears.

11. Fill our tomatoes with hot tomato juice. We can adjust the salt and sugar in tomato juice to our taste. You can generally roll it up without salt and sugar. This option is also possible. Tomatoes, due to their acidity, will stand very well.

12. After pouring the tomato, immediately roll up the cans.

13. As soon as we rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

In our recipe, there is no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, they can be eaten even by little kids.

Successful blanks to you.

Tomatoes in their own juice in slices - a simple recipe with sterilization

For this workpiece, you will need 1 liter cans. We do not twist these tomatoes, we do not squeeze the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. They can be simply eaten, used for borscht, in a hodgepodge, and anywhere. Wherever tomatoes are required, this blank can be used. It is versatile. This preparation comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

• Jars -1 liter (you can not sterilize)
• Caps - sterilize
• Tomatoes
• Granulated sugar
• Peppercorns Mix of peppers
• Allspice peas - optional
• Bay leaf
• Lemon acid

Preparation:

At the bottom of the jar, put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

You should not put garlic, dill umbrellas, or any herbs in this blank.

We start cutting tomatoes, remove all the irregularities, the core and cut into slices of tomatoes, it is not worth grinding in this blank.

We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no voids.

We put 1 tbsp in each jar. a spoon with a slide of granulated sugar, 1 tbsp. spoon (no slide) coarse salt. and on the tip of a knife of citric acid, in order to play it safe so that our tomatoes do not explode, who stores the workpieces at home in the apartment.

We cover the jars with clean lids and send them to sterilize.

Bring the water for sterilization to a boil. Something needs to be spread on the bottom. When the water boils, we need to take a little hot water and add cold water there, when we put the cans so that they do not burst.

We put our jars to be sterilized. We put it gradually, do not sharply set it so that they do not burst. You can add some water. The sterilization time is different for all cans.

We close everything with a lid and leave to sterilize.

During sterilization with a spoon on top, we help to seal them. The tomatoes begin to sap and settle.

We put more tomatoes on top. We sterilize until the tomatoes are hidden with juice. It is difficult to determine the sterilization time, it all depends on the cans and temperature. We again cover the jars with lids and also close the top with a lid. Approximate sterilization time 40 minutes.

medium hard tomatoes - 2 kg

tomatoes for dressing - 2 kg

Bulgarian red pepper - 250 gr

chopped horseradish - 1/4 cup

chopped garlic - 1/4 cup

sugar - 4 tbsp. l

peppercorns

coarse salt - 2 tbsp. l

Preparation:

1. We sort out tomatoes and peppers and wash them. We will twist large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. The rest of the tomatoes are medium in size, which we will put in jars, cut off the stalks. Cut the bell pepper into small slices.
2. The first thing we will do is make the juice for pouring. Large, fleshy tomatoes must be cut and rolled in a meat grinder. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. a spoonful of granulated sugar, 2 tbsp. tablespoons of salt and put on fire.
3. After boiling, cook for another 10 - 12 minutes over low heat, stirring occasionally.
4. We put our tomatoes in clean jars, add 5 black peppercorns each and fill with tomato juice filling.
5. We put cans to be sterilized in boiling water, liter - 10 minutes, three liter - 30 minutes.
6. Our jars have been sterilized, we roll them up, turn them over and close them until they cool completely.
7. We put our tomatoes for storage.

Bon Appetit!

Delicious tomatoes in their own juice you will lick your fingers

Bon Appetit!

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.

If in all supermarkets there is an abrupt end of tomato paste, a jar of such tomatoes, prudently prepared in the summer, will help you survive this unpleasant event. What do borscht, meatballs with gravy, cabbage rolls, pizza, and the famous Italian pasta sauce have in common? Tomato, of course! These are the alpha and omega of a satisfying winter diet, three pillars of a varied home menu. We most often replace a natural product with a manufactured concentrate with a large handful of preservatives and colorants. Because it costs less. But I want to teach you how to cook delicious tomatoes in your own juice for the winter. Recipes - just lick your fingers. They are very helpful and even help to save money when vegetables on the market cost a figurative three pennies. The taste of this homemade product is far superior to the popular concentrated pasta. Tomatoes are juicy and delicious and can be eaten as a snack. And the aromatic juice is perfect for cooking your favorite dishes.

Delicious Canned Skinless Tomatoes in Tomato Juice

Making borscht is not a question! Making delicious pasta a la Bolognese - no problem! Cooking cabbage soup couldn't be easier! Such preservation will come in handy every day. Much tastier and healthier than any store products.

Ingredients:

It turns out: about 1 l

How to prepare tomatoes for the winter, canned in their own juice:

Wash the tomatoes. Remove the remnants of the stalk. Cut large fruits into small wedges. Make tomato juice. For these purposes, you can use a juicer. If not, place the tomato slices in a heat-resistant container. Cover with a lid. Put on low heat. Heat the tomatoes until tender (15-20). At the same time, they will release a lot of liquid; additional water is not required to add.
While large vegetables are languishing on the stove, work on small ones. In order for the skin to peel off easily, and the surface of the tomato remains flat, it must be blanched. Cut each tomato shallow crosswise. Boil water. Reduce heat to a low but steady simmer. Dip the tomatoes in boiling water. Wait 3-5 minutes. Take out. Cool slightly. Get rid of the skin. It will be removed simply and quickly.
Prepare the jars. I most often use containers with a capacity of up to 1 liter, so that the workpiece is enough for 1-2 times. Wash the inside thoroughly. It is not necessary to sterilize the jars beforehand. Arrange the small tomatoes. Try to fill the jars as tightly as possible, but do not squeeze the blanched fruits so that they do not deform. In addition, you need to leave room for the tomato juice.
Return to Large Tomatoes. Rub the soft wedges through a metal sieve to remove the skins and seeds. As a result, you will get a thick, homogeneous, rich juice. If using a juicer, of course skip this step. The device itself will separate the cake from the tomato pulp. Transfer the prepared mass to a heat-resistant container.
Add salt and sugar.
Add a few allspice peas or a pinch of cinnamon for flavor. It is also allowed to use umbrellas of dill, cloves. Or you can, in fact, not put anything in so that the taste of the tomatoes remains natural.
Bring to a boil. Boil for a couple of minutes. Skim off the foam.
Pour the hot juice over the tomatoes in the jars. Cover with lids. Place in a large saucepan with mildly boiling water. Place a towel under the bottoms of the cans so that the glass does not burst. Sterilize the workpiece for 10 minutes (countdown after boiling again). Roll up. Check that the seal is tight (turn the jars over). If nothing leaks anywhere, wrap the canning tightly to slow down the cooling process.
The next day, when the tomatoes have cooled, put them in the cellar or closet. Store until winter at a temperature not exceeding 20 degrees, avoid direct sunlight. Everything in this preparation turns out to be tasty - both juicy tomatoes without coarse skins, and tomato juice, which can be used in the preparation of borscht, sauces, gravy, or just drink. It is difficult to resist not to lick every one of your fingers!

Whole tomatoes, sealed in their own juice (no vinegar)

Delicious - just lick your fingers. Simple - to the point of impossibility. Universal harvesting of juicy, aromatic tomatoes for the winter without any sterilization and other difficulties in preparation. It is stored well, it is consumed at a record time.

Would need:

Outcome: about 2 l

Cooking method:

Pay attention to small fruits first. Go over them. Choose the ripe, beautiful, undamaged ones. Wash. Use a clean toothpick to make several punctures around the stem speck.
Since preservation is prepared without sterilization, it is advisable to hold the cans over steam or bake them in the oven. As a last resort, pour boiling water over the container several times from the inside. For the workpiece, it is advisable to use containers with a volume of 0.75-1.5 liters. Put the spices on the bottom. I took garlic, dill inflorescence, cloves.
Fill the jars with tomatoes. Do not stack too tightly so that the juice can freely fill any voids. Boil about 1 liter of drinking water. Pour over the tomatoes. Cover with clean, boiled lids. Let the piece stand for 15-20 minutes. Drain off the water so that the fruits and spices remain inside. Repeat the procedure one more time.
In parallel, prepare the second component of the workpiece - thick juice from large tomatoes. This can be done in several ways. The first is to put the vegetable through a juicer. The second - I have described in detail. The third one is suitable for those who are not interested in a uniform consistency. Just beat the large tomatoes with a blender. This will leave small pieces of skin, but this does not particularly affect the taste. This puree juice is suitable for cooking, for example.
Pour the mixture into a saucepan. Add salt and sugar. Boil. Cook over medium heat for 25-30 minutes. Be sure to remove foam with a slotted spoon.
This is an important point. The end of juicing should roughly coincide with the second draining of water from jars of small tomatoes. That is, everything should be hot. Fill the container with tomato. Plug up. Do you want to save the preparation for the winter? It is better to use tin lids under the seamer. For storage for less than 2 months, twist-off screw caps are also suitable. Turn the closed preservation over. Cover with several layers of warm cloth. Leave to cool completely.
Store canned tomatoes in their own thick juice in a dry place, out of the reach of the sun and moisture, at a temperature of no more than +10 degrees. Due to the spices, the preparation turns out to be fragrant, rich, piquant - well, you just want to lick the fingers on both hands.

The harvesting season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary, but delicious - you will lick your fingers. And today I will write 9 delicious recipes for cooking tomatoes in their own juice. This method of preservation is very beneficial, because you get two in one at once: whole vegetables and juice. By the way, tomatoes can be either with a natural taste, without even adding salt, or spicy.

The basis of all recipes is, of course, tomatoes. And then you will already see the variety. Fruits are poured with tomato juice, tomato paste is used, or nothing is poured at all. Various herbs and spices are used to enhance the taste. Try to close such bright jars once and next year you will cook a double rate at once.

By the way, another tasty tomato preparation is. I wrote about her last time. I highly recommend it, it turns out better than in the store.

So let's get started. Read step by step recipes and cook. And do not forget to write in the comments which recipe became your favorite.

You will get natural tomatoes to taste, without unnecessary additives that can clog the natural aroma. You don't need salt, sugar, and even more so vinegar. Such a blank is used for the preparation of various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for dressings, for hot sandwiches. There is a lot more you can think of. The main thing is that the taste is preserved, which cannot be found in winter greenhouse tomatoes.

This recipe will become a lifesaver for you. Many cans can be prepared very quickly.

Ingredients:

• tomatoes
• fresh basil

How to cook:

1. Wash the jars well. Make the tomatoes as clean as the basil.

You can use your favorite spices if you like.

2.Cut small fruits deeply crosswise, large ones cut in half. If there are cherry tomatoes, then it is enough to pierce them with a toothpick in several places. Place the red fruits tightly in the jars, compacting them so that some juice comes out. If desired, the skins can be removed from the tomatoes. But if there is no time, then you can cook with it. The skin can be removed in winter when using these canned food.

3.Place a sprig of basil between the tomatoes and cover. You do not need to tighten it tightly now.

4. Place a tea towel in a wide saucepan and place the jars on top of it. Fill with water, leaving a couple of centimeters up to the lid. Put on high heat and boil water. Then reduce the heat and keep it in boiling water for 20 minutes (time for liter cans) or 15 minutes (0.5 liters).

5. Remove the cans, screw the lids tightly, turn upside down and wrap well. The tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.

6. Here your tomatoes are ready "you will lick your fingers". It turns out quickly, simply and tasty. What else do you need for a good mood?

Tomatoes in their own juice without peel (recipe for a liter jar)

This recipe is unique in that the tomatoes are not poured over a tomato but are cooked in their own juice. At the same time, the peel of the fruit is removed, they turn out to be tender, in some ways they even look like fresh ones. You don't need to cook anything, just sterilize the filled jars. But first things first.

Ingredients for 1 L can:

• tomatoes
• sugar - 1 tsp
• salt - 0.5 tbsp. without a slide
• vinegar 9% - 1 tablespoon

How to cook:

1. As usual, wash the cans with soda solution. Prepared vegetables also need to be washed. Next is the most laborious process - peeling. But if you know some secrets, then you can easily deal with it. Start by making a cruciform incision in each fruit. Place all the tomatoes in a bowl and pour boiling water over them. Leave it on for 30 seconds.

Drain hot water and fill with ice cold water. Such a sharp temperature drop will help to quickly peel off the skin. In the place of the incision, she will already begin to move away, you will only have to help her a little with a knife.

2. Cut each vegetable into wedges. In this recipe, tomatoes are stacked not whole, but in pieces. This way they will let out more juice. Put the resulting slices in jars, while you need to tamp them with a spoon so that there are no voids.

3. When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each quart jar. Cover with clean sterile lids and send for sterilization.

To do this, place a towel on the bottom in a large saucepan. Place your filled jars on this mat and fill them with warm water up to their shoulders. Place the cans in water on a fire. After boiling water, sterilize the jars at a quiet boil for 15 minutes.

4. Remove the blanks from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the cans over and wrap them under a fur coat. Leave to cool for a day. Then you can store it in a dark place (you can at room temperature).

Canning tomatoes in tomato sauce without sterilization

This is a simple recipe for preserving tomatoes in tomato sauce. At the same time, the cans do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the "hassle" with sterilization. So we make it easier for ourselves using this wonderful recipe.

In winter, such blanks fly off the table very quickly. And next year, pets will ask to close such delicious jars more. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a basis for preparing various sauces (for example, for) or dressings (for example, in).

Ingredients for 1 L can:

• tomatoes - how many will be in + for pouring
• bay leaf - 1 pc.
• black peppercorns - 5 pcs.
• celery leaves - 7-8 pcs.
• garlic - 1-2 cloves
• bell pepper - 0.5 pcs.

For 1 liter of filling:

• sugar - 2 tablespoons
• salt - 1 tablespoon without a slide

Preparation:

1. Wash jars and lids with baking soda and rinse very well with warm water. Turn the jars over onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until needed.

Always wash jars with a new dish sponge, do not use old equipment with germs and grease for these purposes.

2.Wash and sort the tomatoes well. For tomato juice, take any vegetables that may not look presentable: crumpled, speckled, large, cracked, etc. Leave small, dense and tight fruits for laying in a jar as a whole.

3.Now, pierce the stem of these "selected" tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are well warmed up and salted.

4. At the bottom of each liter jar, put one leaf of lavrushka, 5 peas of black pepper and a few leaves of celery (clean). Next, put tightly in a jar, but do not tamp, not large tomatoes. Put a large clove of garlic cut into slices on top.

For thrill-seekers, you can put a couple of chili rings.

5. Boil the water in advance and pour boiling water over the filled jars. Pour a little at first to warm up the glass, then pour to the very top. Cover the jars with sterilized lids and wrap with a towel to prevent heat dissipation. Leave in this form for 20 minutes to warm up all components.

6. Peel the bell peppers and cut into short strips. The pepper will need to be boiled a little along with the filling. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the recipe I wrote in the last article. For tomatoes selected for juice, trim off any excess (stalk, rotten areas, etc.). It remains to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind in a meat grinder or grate on a coarse grater, while removing the skin.

To know exactly how much sauce you need, pour boiled water over the tomatoes in jars (before heating), drain it and measure out the amount.

7. Pour the tomato puree over the pepper, add salt and sugar. The amount of these additives may differ from the listed ingredients, as the acidity-sweetness differs from fruit to fruit. You definitely need to taste your sauce. Put the resulting mixture on the stove, bring to a boil and simmer for 5-7 minutes, stirring occasionally.

8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the cans and immediately pour boiling sauce over to the very neck. It is convenient to use a special nylon cap with holes to drain the water. If you don't have one on the farm, use gauze.

9.Cover with lids and roll up with a typewriter. You can also use screw caps. Turn the finished preservation upside down, check the covers for leaks, nothing should leak. Wrap the blanks well and let them cool under the covers. On this, delicious tomatoes in tomato sauce are ready. Enjoy!

Pickling tomatoes with horseradish and garlic

Horseradish and garlic are often used for and. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, since the composition contains hot peppers. You will not be distracted by the ears of your household from such a treat.

Ingredients for a 2L can:

• small tight tomatoes - 1300 gr.
• any ripe tomatoes - 900 gr.
• bell pepper - 300 gr.
• allspice - 8 peas
• bay leaf - 2 pcs.
• dill umbrellas - 2 pcs.
• garlic - 4 cloves
• hot pepper - 1 pc.
• horseradish leaves - 1 pc.
• parsley - optional

For 1 liter of juice:

• salt - 25 gr.
• sugar - 25 gr.

Preparation:

1.Check the banks for integrity. There should be no chips or cracks on them.

The age of the preservation jar should not be more than 5 years, otherwise there is a risk that the glass will break. See the year of the jar on its day. Clean a suitable container with baking soda.

2. Wash the tomatoes too. Choose only ripe fruits. Leave the fine (round or cream) in cold water for now. Juice should be made from softer tomatoes. For two liter cans, it will need about 1 liter. Bell peppers are taken to add a noble flavor to the juice.

3.Wash fresh herbs and scald with boiling water for a few seconds. Often, the cause of the explosion of cans is precisely the greens that have not been sufficiently processed.

4. At the bottom of each liter jar, put one bay leaf, 3-4 allspice peas, a few parsley leaves, a dill umbrella, and half a horseradish leaf. Put whole small tomatoes on top of the spices, right with the skin.

5.When the jar is half full, cut half the hot pepper into rings. Also add the sliced ​​garlic (a couple of cloves will be enough for one jar).

6. Continue placing the tomatoes in the jars up to the top. Cover with clean lids and set aside for now.

7. Take tomatoes, intended for juicing. Chop them randomly and grind with a blender along with bell peppers. Pour the resulting puree into a suitable saucepan and cook. After boiling, boil the filling for 4-5 minutes while the foam is forming.

8. When the tomato is cooked, strain it through a sieve to remove the seeds and skin pieces.

9.Put the strained juice on the stove, add salt and sugar to it. Boil for another 4-5 minutes after boiling. Pour the tomatoes with hot juice to the very edge of the jar.

If you don't have time to mess around with filtering, you need to close everything quickly, then you can skip this step.

10. It remains to sterilize the winter treat. This is done in the standard way: a napkin is placed on the bottom of the pan, a little water is poured. Cans are installed in a pan and filled with hot water, you can even boil water. This time, you need to fill in with hot water, because the cans are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after boiling water. In this case, jars should be covered with lids.

11.After sterilization, remove the jars from the boiling water and close the lids tightly. Turn the blanks over and leave to cool. According to this recipe, you do not need to wrap the tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty.

The most delicious recipe for preserving tomatoes in jars with tomato paste

This recipe is different from most. Basically, tomatoes are poured with tomato juice, but high-quality tomato paste is used here, which is diluted with water and a thick, homogeneous sauce is obtained. And no extra seeds ...

Ingredients:

• tomatoes - 4 kg
• water - 2 l
• tomato paste - 380 gr.
• salt - 1 tablespoon
• sugar - 2 tablespoons
• acetic acid 70% - 2 tsp
• bay leaf - 3 pcs.

Cooking method:

1.Wash the jars and lids first. As in the recipe above, peel the tomatoes off. To do this, make two cross-cutting cuts on top of each fruit. Place a pot of boiling water on the stove. Place a bowl of cold water nearby, preferably with ice. Toss the tomatoes in portions in boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just peel off the skin, helping yourself with a knife. Remove the stalk.

2. Put the peeled fruits in jars. In this recipe, you do not need to cut them, the tomatoes are stacked whole. It is not necessary to tamp and press, so as not to crush the tender pulp.

3) Boil water in a large saucepan. Pour boiling water into the jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, it will not be necessary to sterilize the preservation in the pan later.

4. While the tomatoes are warming up, you need to fill. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir-dissolve everything. Let the marinade simmer for a couple of minutes.

5. Drain the water from the jars and top with the boiling sauce. Immediately tighten the caps tightly (if they are euro) or roll them up with a typewriter. Wrap the resulting treat for the night with something warm. Believe me, in winter they will eat such a snack, drink the fill and ask for an addition.

A very simple recipe for cooking tomatoes without vinegar and marinade

I offer you a very simple and quick recipe for harvesting tomatoes for the winter. No need to peel off, no need to use any spices. It is tomatoes that are closed in this way that retain their natural taste. And just before use, you can add salt and seasoning to taste and as needed.

From such a blank, you can make a salad in winter by adding fresh onions and seasoning with vegetable oil. Or use it to make tomato sauce (such curls in the store are quite expensive).

Ingredients:

• tomatoes

And that's it! Do not need anything else. From the inventory you will need cans of any convenient size (it is convenient to sterilize liter ones), a wide saucepan, lids, a seaming machine (if the lids are disposable).

Preparation:

1. Wash the jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half, remove the stalk. Place the fruits in jars, cut down, pressing down slightly.

Take ripe tomatoes for this preparation, not salad varieties, but for conservation. They are more dense, do not creep when exposed to high temperatures. Also, choose not large fruits, there are more of them in the jar.

2. Use full jars as the tomatoes will shrink a little during sterilization. Cover with sterile lids.

3. Take a large saucepan, cover the bottom with gauze or a cloth. Place the filled cans in this pot and pour the water over the marusin band (the place where the can begins to taper). Water can be poured cold, but it is better warm, so that it boils faster.

4. Put canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize 1 liter jars for 20 minutes and half liter jars for 15 minutes. Put any weight on top of the lids (for example, a lid from another pan).

5. Remove the boiling water cans and roll them up immediately. And then proceed according to the standard scheme - turn the blanks over and wrap them with something warm until they cool completely. As you can see, it takes little time to cook such tomatoes. They cost well, despite the fact that there are no preservatives in the composition, except for natural acid.

Harvesting tomatoes with cinnamon for the winter (in tomato)

Tomatoes according to this recipe are very aromatic. Indeed, in addition to the standard set of spices, cinnamon is added to them, which gives a special chic. I must say right away that you have to work hard to get the perfect workpiece. This is not a quick recipe (the quick one was above). But the result is sure to please in winter.

Ingredients for 1 L can:

• tomatoes - 800-900 gr. + 250 ml juice
• salt - 1 tsp without a slide
• sugar - 1 tablespoon
• cinnamon - on the tip of a knife
• bay leaf - 0.5 pcs.
• allspice peas - 1 pc.
• black peppercorns - 3 pcs.
• horseradish leaf - 0.5 pcs.
• garlic - 1 clove

Cooking method:

1.Tomatoes need to be washed and sorted. The most beautiful, dense ones should be closed entirely, and the wrinkled, spoiled ones should be put on juice.

Juice can be made in any way: through a juicer, juicer, meat grinder or blender. In the last two cases, the juice will be with pulp and seeds. If you want to avoid this, rub the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice at the store.

2. Pour the resulting juice (or puree) into a saucepan, boil and boil for 10 minutes. In the meantime, you need to skin the dense tomatoes. To do this, put water on the stove, let it boil. Make a cruciform cut on top of each tomato and place in boiling water. Keep the tomatoes there for 1 minute, then remove, put in cold water.

3. Wash the jars thoroughly with baking soda or laundry soap. Place your favorite spices at the bottom of each jar, they may not be the same as on the ingredients list. I suggest putting in each liter jar half a bay leaf, three black peppercorns and one allspice pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if you wish.

4. Peel the tomatoes and place in prepared jars. It is also desirable to cut the stalk. There is no need to ram the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.

5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each quart jar. And also add some cinnamon. Pour everything with tomato juice to the very brim. Cover with sterile lids and sterilize. Now I will not describe in detail how to sterilize the workpieces, I wrote about this in the recipe above. Sterilize liter jars 20 minutes after boiling water.

6.After sterilization, the jars are sealed. And shake the sealed jar very well to distribute the salt and sugar between the tomatoes and dissolve. This moment is important, do not miss it.

7.Turn the canning over and wrap. After cooling, remove to storage. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal problems.

Video recipe for tomatoes in tomato juice with vinegar

Watch a video on how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink such juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this piece will be sweet and sour, moderately spicy.

Recipe for delicious tomatoes with tomato juice from the store in an autoclave

The home autoclave is becoming more and more popular among those who are constantly engaged in canning. The advantages are obvious - many cans can be sterilized in one go. The sterilization process does not need to be controlled, there is no need to be afraid of getting burned by steam. And in general, you can not be present in the kitchen in the heat. This unit will do everything by itself. In an autoclave, you can make tomatoes in your own juice according to almost any recipe described above.

I will not dwell on the details of any recipe, choose any one to your taste. I will describe what are the subtleties of preservation with the help of an autoclave. Please note that the autoclave is used specifically for sterilized recipes.

1. Banks do not need to be sterilized beforehand, it is enough to wash them well. The same procedure should be done with the lids. Then fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and fill with tomato juice. The juice can be bought ready-made in the store or you can make it yourself.

Important! There should be about 2 cm to the edge of the can. With normal sterilization, the cans are filled completely; when using the autoclave, leave an air cushion on top.

2.Roll up the filled cans immediately with the lids. This is also a difference from the standard method, where the cans are capped after sterilization. After screwing on the lids, turn the cans over and check for juice leaks. The covers must be tightly closed.

3. Place the jars on the stand in the autoclave. If there are many cans, they are installed in tiers. Fill the autoclave with water. The water should completely cover the lids. More precisely, the water level should be 2 cm above the covers.

4.Close the instrument with the lid and tighten the nuts. Pressurize the autoclave with a pump or compressor. To do this, connect the pump in the right place and pump until the pressure gauge shows 1 atmosphere. Disconnect the pump and replace the protective cap.

5. Listen to see if nothing hiss. There should be no extraneous sounds. If all is well, it means that the autoclave is closed hermetically and the pressure is maintained in it. Plug in the device and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is connected to it. Also set the time to 15 minutes.

6. That's it, no more action is needed from you. When the temperature reaches 110 degrees, the timer will count down. When heated, the pressure in the autoclave will increase, this is normal.

7.When sterilization is finished, do not open the lid. You need to wait until the autoclave has cooled down to at least 30 degrees. That is, you just leave the jars there until they cool down. When everything has cooled down (it will take several hours), you need to turn the cap to relieve pressure. And only after that you can open the cover of the unit and take out the preservation.

If you need to sterilize a new batch of cans, you can speed up the cooling of the autoclave. To do this, put it in cold water. But if possible, it is better to let it cool naturally.

8. It is believed that canned food cooked in an autoclave tastes better and retains more nutrients than usual. In addition, such blanks are better stored and do not explode.

Yes, the article turned out to be quite voluminous. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination always diversifies the prepared dishes. In cooking, you always need to be guided by your taste, always try what happened. And then you will get the applause. See you in the next article, it will definitely be delicious.

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