How to preserve tomatoes on your own. Recipe for peeled tomatoes in their own juice. Tomatoes in their own juice, recipe for winter preparation by Elena Timchenko

There are many reasons to preserve tomatoes in their own juice for the winter. It really tastes good. It is convenient - the blockage is multipurpose. Tomatoes smelling in summer will cheer up any second dish and become an excellent snack. Natural juice can quench your thirst with pleasure. Use it to cook all kinds of dishes.

And there are also such cases - the harvest is so plentiful that there is not enough space in the pantry or jars. And then a simple recipe for tomatoes in their own juice becomes a godsend.

There are even more options for blockage than reasons. I specially selected a variety of recipes from the photo. So that the hostesses could treat them with a tomato and cook a hearty borsch with juice.

Take a closer look at the recipes. They will help you fulfill your tomato - tomato storage plan for the winter.

Recipe for tomatoes in their own juice for the winter with a natural taste without sterilization

Do you sometimes like to pluck a ripe tomato from the garden, to thresh it with appetite even without salt? Who doesn't love! This is exactly the recipe when you can extend this pleasure for the winter. I would call such tomatoes in their own juice for the winter without sterilization the most correct ones, corresponding to the name.

Simplicity does not implore the taste of the finished product. A distinctive feature of the recipe is the natural taste of tomatoes and juice. After all, we will prepare it without adding any preservatives. The only thing I can add sometimes is a little salt.

Tomatoes can be eaten whole. Cut into slices for salads, season with onion and butter. And what juice is beyond words! It is a pleasure to drink it. I also actively use it to cook borscht, which is the main hot dish in our family.

For preservation, we only need tomatoes. The best tomatoes, fleshy and not very large, separate for placing in a jar. We will spin juice from large specimens. Deformed tomatoes will also go for this.

I sterilize the banks. I think it's better to spend a little time, but be sure that the work will not be lost. I advise you to do it too. I pour boiling water over the iron lids.

We select material for preserving a three-liter can

Small tomatoes for use as a whole - up to 2 kg.
Large tomatoes for juice - 2.5 kg.
Salt (optional) Based on an incomplete tablespoon per liter of juice.

It is clear that no one will bother with one can. The specified amount will help you better navigate. On site, you will increase the proportions based on the actual harvest.

Canning process

Let's prepare tomato juice right away. This can be done with a juicer, then we get a product without seeds. If you use a meat grinder or blender, then you will need to use a sieve and remove the grains. But it doesn't matter. Do as you wish. I advise you to count the number of liters - suddenly you want to add salt.
Put a pot of water on the stove. We will need it for blanching tomatoes.
Now let's move on to the tomatoes. They need to be washed, made several punctures with a toothpick in the area of the stalk. This is so that the skin does not burst, and the tomatoes have a more attractive appearance. We send the prepared vegetables to the jar.
We put dishes with tomato juice on the stove. It should boil for 15-20 minutes. I prefer to remove the foam. And look here. If you decide to add salt, then add it at this stage. Let me remind you that an incomplete tablespoon is required for one liter of juice.
Pour boiling water over the tomatoes in a jar, cover with a sterilized lid. They should be blanched for 15 minutes.
After the time has elapsed, drain the water from the can. A nylon cap with holes can be of great help here.
The juice was boiled by this time. Now pour boiling juice into a jar of tomatoes, twist.

You have seen that the process is simple. And the effect will be amazing, you'll see.

What else would I like to advise

Sign the jars. I usually cover tomatoes in my own juice for different recipes. The inscription helps to choose the right jar for specific purposes.
Red Bulgarian pepper can be added to the juice. It is twisted together with tomatoes. And the borschik will become more aromatic, and the juice will turn out to be multivitamin.
The jars should cool under a warm shelter. This will be additional sterilization.

Tomatoes in their own juice for the winter without sterilization. The recipe "Couldn't be tastier"

The recipe lives up to the name. Both juice and tomatoes in their own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go off with a bang, like a snack. I like to use juice for cooking dishes with sauces, gravies. And the drink is excellent - tasty, aromatic.

What you need to prepare for 10 cans of 1.5 liters.

Selected tomatoes in jars - kg. 10 (choose not very large)
Tomatoes for juice - 6 - 7 kg. (both large and all substandard will go)
Spices for 1 liter. juice: 2 tbsp. l. sugar, 1.5 tbsp. salt, bay leaf, 3 allspice peas, 1 clove.

The number of tomatoes may vary slightly in each case, since the sizes of vegetables are different. I give one more clue: if you put tomatoes tightly in a one and a half liter jar, then you will need about 500 ml of juice.

Step-by-step canning process

Twist vegetables into juice in a convenient way for you - with a juicer, meat grinder. The presence of grains in this case is not desirable.
Add all the spices, sugar and salt.
Boil the juice for 20 minutes. from the moment of boiling. Remove the foam.
Wash selected tomatoes, make pricks near the stalk with a toothpick or fork. Fold in a sterilized jar.
Pour boiling water over, cover with a sterile lid, blanch for 10 - 15 minutes.
Drain the water.
Pour the tomatoes with juice, roll up.
Put to cool under a warm shelter.

Take advantage of this simple recipe for tomatoes in their own juice for the winter without sterilization. You won't have to regret, I know from personal experience.

Tomatoes in their own juice "Lick your fingers." Recipe for the winter

What are the great things about tomatoes in their own juice for the winter, according to a recipe, can you lick your fingers? And the fact that we close them without the skin. In this state, they are easier to meet with spices, fully saturated with their aromas. And the juice will be extraordinary, very rich.

And one more difference. We will sterilize jars of tomatoes. Do not be discouraged, it is not difficult, and not for long. And our tomatoes will remain intact and pretty. But the banks can not be sterilized beforehand, it is enough for them to be clean and dry. I read somewhere that you can not sterilize tomatoes without the skin. Just pour boiling water twice for 10-15 minutes. I don't dare to do that - the tomatoes will lose their presentation.

Cooking a set of ingredients

Ripe and firm tomatoes up to 4 kg. (Not less than 3.6 kg)
Ripe tomatoes for juice - 3 - 3.5 kg.
Cherry leaves (1 - 2 pcs. Per liter jar)
Sprigs of green dill and parsley in each jar
2 - 3 bell pepper wedges in each jar
Garlic (1 clove per liter jar)

For one liter of juice

2 tbsp Sahara
1 tbsp salt
Lavrushka leaf
2 - 3 peas of black and allspice.

Cooking yummy

Recipe for tomatoes in their own juice for the winter with tomato paste without sterilization

Tomatoes in their own juice with tomato paste are incredibly tasty. There is some kind of zest in them. I think it's because of the concentration of the paste. I especially love cherry in this performance.
The recipe is a kind of magic wand. And when there is no bountiful harvest, and when, over time, time trouble. And here you don't need to twist the juice. Only the paste is desirable to take high-quality and proven.

Clogging Ingredients

Cherry tomatoes - 3 kg (you can, of course, use any others)
Tomato paste - 1 jar 380 gr.
Salt - 1 tbsp l.
Sugar - 2 tbsp. l.
Ground black pepper - a teaspoon
Two bay leaves
Vinegar essence 70 percent - 2 tsp
Water for diluting the paste - 2 liters.
Cloves (optional) 3 pcs.

Immediately, I note that from this amount of ingredients, 4 jars of 700 ml each are obtained.

Step by step cooking

You must first sterilize the banks.
Wash the tomatoes, make 3 pricks with a toothpick in the area of the stalk.
Fold the tomatoes tightly into a jar.
Pour boiling water over for 10 - 15 minutes, cover with a sterile lid. After the time has elapsed, drain the water.
At this time, dissolve a jar of paste in water. Bring the juice to a boil, adding all the spices.
Boil for 15 minutes. At this stage, you need to taste the juice, if necessary, correct by adding ingredients.
Pour the tomatoes with boiling juice, roll up.
Put to cool under warm clothes.

This is how tomatoes can still be in their own juice for the winter without sterilization.
Households who eat them with potatoes will be endlessly grateful to you.

A simple recipe for cooking tomatoes in your own juice for the winter

A decent option that I have been using for many years. A small amount of salt and sugar enriches the taste of the finished product.

Ingredients for 6 l. finished product

Tomatoes in a jar - 4 kg. (dense, ripe)
Tomatoes for juice - 6 kg.
Salt - 1 tbsp l. per liter
Sugar - 2 tbsp. l per liter.

Uncomplicated preparation

Wash the vegetables, pierce several times in the area of the stalk.
Fold into jars. You do not need to sterilize the container first.
Twist the tomatoes for juice. It will be better if the juice is grain-free.
Add sugar and salt. Boil for 15 minutes after boiling. Remember to skim off the foam.
Pour boiling juice over tomatoes in jars, cover with a lid, send for sterilization.
Sterilize for 10 minutes. from the moment the water boils in the pan.
Then roll up the jars.
Place under warm clothes until they cool completely.

That's it, simple and reliable. If you have a choice of tomatoes, go for cream. They will look good in jars. It will be delicious and unusual if you remove the skin from the tomatoes. But this is a matter of taste, you choose.

I hope that my recipes for tomatoes in their own juice for the winter with a photo have been appreciated by thrifty hostesses.

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

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

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

There are several ways to prepare tomatoes in their own juice. Any of the recipes for this winter preparation have their own flavor and are liked by everyone, without exception. Tomatoes in their own juice are an excellent addition to meat and fish dishes, and you can simply drink aromatic, tasty juice or prepare various sauces and dressings on its basis.

Ingredients:

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

Preparation:

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

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

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

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

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

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

Ingredients:

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

Preparation:

The jars are washed, steamed in the oven or microwave. The lids are poured over with boiling water.

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

Tomatoes are put in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. Tomatoes are poured over with boiling tomato juice and covered with lids. Banks are placed upside down under the blanket until they cool completely. Then they can be sent for storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

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

Preparation:

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

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits are removed from the skin and rolled through a meat grinder. Salt, sugar and allspice are added to the juice. The pan is set on fire. After boiling, the juice is simmered for 10-15 minutes. When cooking, the foam that appears is removed.

While the juice is preparing, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated one more time.

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

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

Ingredients:

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

Preparation:

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

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

The peel is removed from the tomatoes. They are placed 2/3 in sterile jars and filled with boiling juice. The jars are twisted, wrapped in a blanket (upside down) until they cool completely.

Tomatoes in their own juice. The easy way: video

Ingredients:

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

Preparation:

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

The washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly packed in sterilized jars. The tomatoes are poured over with boiling water and left for 10 minutes. After 10 minutes, the water is poured into a saucepan, brought to a boil, boiled for 3 minutes and again poured into jars for 2-3 minutes. Small tomatoes do not need to be re-potted.

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

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

Ingredients:

5 kilograms of tomatoes;
3 onions;
head of garlic;
3 bell peppers;
3 tablespoons of salt;
5 heaped tablespoons of sugar;
1.5 tablespoons of citric acid;
4 bay leaves;
4 currant leaves;
4 sprigs of dill or parsley;
24 pea mix of peppers;
8 carnation buds.

Preparation:

Sprigs of parsley or dill, currant leaves and lavrushka are placed in sterilized jars. In each jar are laid out halved peppers, sliced garlic, cloves and a mixture of peppers. For spiciness, you can additionally take chili peppers, peeled from seeds.

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

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

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

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

The finished blanks are corked with lids, turned upside down, wrapped in something warm until they cool, and then sent to storage.

Ingredients:

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

Preparation:

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

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

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

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

Tomatoes are one of the most favorite preparations for everyone who preserves for the winter. Each housewife has several proven recipes that are used from year to year. Having cooked tomatoes in their own juice just once, any of the above recipes will be on a par with others previously used, or completely replace them.

Now, many hostesses are busy preserving tomatoes in their own juice for the winter, and also since they serve as a good addition to lunch or dinner. Recipes such as "lick your fingers" are probably in stock with every experienced housewife.

After all, how nice it is to open a jar of juicy and fragrant tomatoes in cold winter, which will remind us of the taste of summer! This delicious preservation can serve us as a separate snack, or as an addition to various dishes.

In this article I offer you delicious recipes for tomatoes in their own juice for the winter. All of them are very successful and correctly calibrated and, moreover, are easy to prepare. Pick up pens faster and write them down so you don't lose! And this link is for those who missed

Ingredients for 7 liters:

Tomatoes - 7-8 kg
sugar - 6 tbsp. l
bay leaf - 4 pcs
allspice - 5 pcs
salt - 5 tbsp. l.

Cooking method:

We wash the tomatoes in water and lay out the denser fruits in clean jars, and gently cut and twist them in a meat grinder or with a blender.

Add the above amount of salt, sugar, allspice and bay leaf. Stir and put on fire.

From the moment the whole mass boils, cook for about 10-15 minutes over low heat, constantly removing the foam. During this time, the foam should stop forming, which means that the filling is ready.

Meanwhile, pour boiling water into jars of tomatoes, cover with lids and leave for 10 minutes.

Then we drain the water and fill in the hot fill, tighten the lids tightly, turn it upside down, cover it with a towel and leave it to cool completely.

Tomatoes are aromatic and delicate in taste and are stored both in a cool place and at room temperature.

Cherry in its own juice for the winter

Ingredients:

Cherry - 5 kg
sugar - 3 tbsp. l
salt - 1.5 tbsp. l.

Cooking method:

First of all, we sort the harder tomatoes separately, and softer they will go for juice. Then we thoroughly rinse them in running water.

We lay out the cherry fruits in jars, which have been thoroughly washed beforehand and fill them with boiling water, slightly covering them with lids.

And we soften the fruits through a meat grinder or grind them with a blender. You can also pass the resulting mass through a sieve after this procedure to get rid of the peel particles. Pour the tomato juice into a suitable saucepan, add the above specified amount of salt and sugar, and then put on fire. Let it boil and simmer for a few minutes over medium heat.

Drain the tomato jars and fill with hot tomato juice. Wrap the lids tightly, turn the cans upside down and wrap them in a warm blanket.

We leave them until they cool completely. Then we put it in the storage place.

How to cook tomatoes in slices in your own juice with a photo

Ingredients:

Tomatoes - 8 kg
water - 1.5 liters
garlic - 8 cloves
celery leaves - 2 pieces
rock salt - 1 tbsp l.

Cooking method:

We clean the fruits from the tails and rinse them in water. We also rinse my jars with soda and rinse them in warm water.

Then we cut the large tomatoes into four parts, and the small ones into two.

Now we spread the garlic cut into small slices in jars, followed by a sprig of celery, and only then tightly spread the sliced tomato slices.

Next, for the brine, mix the water with salt, put it on fire and let it boil. Then we remove and fill it with tomatoes. Place the filled jars in a saucepan with hot water, on the bottom of which a towel was previously laid out and sterilize them for 5-7 minutes. Now we take out the cans, wipe them and roll them up with lids.

It remains only to turn them upside down, then wrap them in a warm blanket and leave them until they cool completely.

Recipe for cooking tomatoes in their own juice with horseradish for the winter

Ingredients:

Hard tomatoes - 2 kg
overripe tomatoes - 2 kg
bulgarian pepper - 250 gr
chopped horseradish - 1/4 cup
chopped garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
salt - 2 tbsp. l.

Cooking method:

We twist the overripe tomatoes in a meat grinder, put them in a basin, add to this mass the bell pepper cut into small slices, finely chopped garlic, horseradish and add salt and sugar and put on the fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.

Put slightly unripe solid tomatoes in washed jars, add up to 5 peppercorns to each jar and fill them with tomato paste.

We put the sterilized jars in slightly boiling water for 10 minutes (liter), and keep the three liter jars for up to 30 minutes.

Now we roll it up with boiled lids, turn it over, wrap it in a warm blanket and leave it to cool completely.

Tomatoes in their own juice (video) - a recipe for ages

Of course, the most delicious and healthy tomatoes will be those that are canned in freshly squeezed juice. Although the fill must be prepared in advance for this. For juice, you can even use fruits with damaged skin, which will not go for laying in jars.

Bon Appetit!!!

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What could be prepared according to the old grandmother's recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But the old time-tested tastes sometimes get bored, and the soul requires something new, aromatic and unusual. And then it's time to get tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy snack in winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We need:

3 kg of not very large, even tomatoes, plum-shaped;
2 kg of overripe fleshy fruits of tomatoes;
three large tablespoons of salt without top and the same amount of sugar;
120 ml vinegar.

How to cook:

Choice of juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They must be washed well and pierced with a toothpick in several places, at least about 4 holes must be made. This will ensure the integrity of the fruits, they will not burst when poured with boiling juice.

We put them on the shoulders in pre-washed jars.

Next, we need a fill. She needs tomato juice, the cleaner it is, the better. So you can get it either by boiling the tomatoes and rubbing them through a cloth to a puree state, either a food processor or a juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to make juice, you can grate the tomatoes and pass through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, the point in making pickling disappears. At this stage, the marinade can be corrected by adding salt or sugar, acid. Boil the marinade and stir to the bottom with a spoon.

After that, pour the finished juice into cans of tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. We wrap it in a blanket until it cools completely.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

We've got such mouth-watering tomatoes in their own juice. Enjoy cooking!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for cooking tomatoes in their own juice based on pasta is distinguished by its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice, we need:

150 g tomato paste;
2 liters of water;
Bay leaf;
4 tablespoons sugar (add more to taste):
one teaspoon of salt;
freshly ground black pepper;
a slice of hot pepper.
we also take 1.5 kg of small, even tomatoes.

Preparation:

First, we need to boil water.
Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not dissipate well in a large volume of liquid.
Add tomato gruel to a pot of water.
We put spices in the future juice, salt and pepper it, taste it, if desired, adjust it with additives. Leave the juice to boil for 5-7 minutes.
At this time, we rinse the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. We fill the jars with tomatoes.
The filling is already ready - we fill it up to the neck of the can filled with tomatoes.

All that remains is to roll up our winter stock and send it to the pantry. In winter, you will be surprised at the pleasant taste of this salting!

Tomato recipe in its own juice with citric acid

Citric acid is an excellent preservative that does not have harmful additives and does not harm our health. This method of conservation will pleasantly surprise you with its simplicity and speed. Also, cans preserved with citric acid never explode.

For a 3-liter jar of tomato, we will take:

small tomatoes - about 2 kg;
8 pieces of black peppercorns;
1 teaspoon citric acid powder
8 pieces of allspice;
3-4 cloves of garlic;
2 bay leaves;
a few bell peppers;
for the preparation of the filling, we use 4 kg of overripe tomatoes.

Preparation:

For this recipe, we will try to reduce our efforts and will not filter the filling, we will cut the overripe tomatoes into smaller ones and send them to a large saucepan.
Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
Put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
We taste the marinade, add citric acid, salt and add sugar, if the tomato sauce is not sweet. The marinade should cook for about 10 minutes more. In this seaming, in addition to whole tomatoes, there will also be cut ones, as for a sauce.
We put pepper and lavrushka in the jars at the bottom, put tomatoes in rows, chopped on both sides.
Cut the pepper into quarters and place it in the remaining empty spaces.
Pour the marinade into prepared jars and immediately roll them up, closing the lid with boiled water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one salting, which does not require a lot of effort in cooking!

For the marinade we need:

4 tablespoons of sugar;
2 tablespoons of salt;
2 - 3 allspice peas,
3 carnations.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually lower all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and immerse in cold water.

We peel the tomatoes - if you blanched them correctly, it will not be difficult.

We fill the jars with tomatoes, add salt and sugar, put cloves and pepper.

We prepare a saucepan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized under closed lids for 25 minutes.

After that, we roll up the cans and remove them to cool.

Cooked tomatoes are distinguished by a sweet and delicate taste, set off by the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice you like.

Ingredients:

hard, slightly unripe tomatoes - 2 kg;
bell pepper - 250 g;
chopped horseradish - a quarter of a glass;
garlic - a quarter cup;
salt and sugar - 4 tablespoons each with a small slide.

Preparation:

Pour the finished juice into a saucepan and leave to boil.
Throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to simmer for 4 - 5 minutes.
Put the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
Grind horseradish rhizome with a meat grinder or grater.
We do the same with garlic.
For the indicated amount of tomatoes, we need to take a quarter of a glass of already ground garlic and horseradish.
In each jar, you must put 4 tablespoons of chopped horseradish and garlic
Fill cans of tomatoes with cooked juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get wonderful tomatoes "in the snow" in their own juice!

Bon appetit and see you new recipes!

The vegetable harvest was a success, the shelves in the basement are filled with all kinds of pickles and marinades, and the abundance of tomatoes never ends? After all, you can find a way out of any situation, namely this one can be solved not only with a useful, but also very, very tasty result. You can significantly save time on processing tomatoes and stock up on incredibly appetizing preserves for the winter, which on a frosty day will fill the whole house with summer aromas, using simple and original recipes for harvesting tomatoes.

"Bystrinka"

Most often, this recipe is used when you are lucky enough to buy or grow a large crop of cherry tomatoes. Small red, yellow or even black tomatoes look great, filled with incredibly tasty marinade. The amount of spices is calculated for 1 liter of ready-made juice.

Ingredients:

cherry tomatoes and large red varieties;
40-45 g of salt;
60-65 g sugar.

Preparation:

Pass large tomatoes through a meat grinder, after removing the skin. It is easy to do this by dipping vegetables in a colander into boiling water for 12-15 seconds.
Measure the liquid, add the spices, pour into a saucepan and place on the stove, turning on high heat.
Send cherry to sterilized jars. Pour boiling water over the contents of the containers, after which, by all means, cover them with lids (do not roll up!).
Drain the liquid after a few minutes, and pour the tomatoes with boiling tomato mass.
Seal immediately, turn immediately and wrap with a warm blanket.

"Fragrant" tomatoes with pepper

A little trick: to make the preservation according to this recipe even tastier, choose small and fleshy tomatoes. For several weeks, they will be soaked in marinade in jars, retaining their elasticity. In winter, it will remain to open the jar and proudly treat guests to incredibly tasty vegetables.

Ingredients:

60 ml of vegetable oil;
5 g cloves;
120 g salt;
300 g sugar;
3 liters of water;
360 ml of tomato paste;
500 g of sweet red pepper;
7 kg 300 g of tomatoes (you can take multi-colored ones).

Preparation:

Grind the peppers with a sharp knife. You can pass through a meat grinder with large grates.
Boil a mixture of tomato paste, salt, cloves, sugar and vegetable oil.
Put tomatoes, peppers in a large cooking container, pour the mass removed from the heat. Put on the stove and after boiling, cook for a quarter of an hour.
If you wish, you can first remove the peel from the tomatoes, then the cooking time will take 5 minutes less.
Put the finished vegetables in glass containers (sterilized), seal.

Leave to cool, wrapping the jars upside down with a blanket.

With juniper

Unusual, but very tasty combination of tomatoes and juniper. There is no need to talk about the aroma - the fragrance is throughout the apartment. Before opening the canning, it is better to tightly close the windows and the door, because neighbors may also become interested in what it smells so delicious.

Ingredients:

135 g sugar;
65 g of salt;
juniper berries (you can take dry ones);
5 g allspice;
8-10 grams of cloves;
6 kg 500 g tomatoes (in half large and small).

Preparation:

Send cleanly washed cans for sterilization in a hot oven.
After cooling, fill the glass container with small tomatoes (pre-chop each vegetable with a fork or toothpick).
In a large cooking container, boil half a glass of water, put the tomatoes (large), cut into pieces, and cook until they are soft.
Rub the boiled tomatoes through a fine colander or metal sieve. Be sure to use a wooden spoon.
In a clean container, cook the tomato mass together with sugar and salt for a quarter of an hour.
While the tomato mixture is boiling, pour boiling water over the vegetables in a glass container, stand for 5.5-6 minutes, covering with lids. Drain the liquid using a special lid, in which holes are made.
Put a clove, several juniper fruits, and allspice in each jar. Pour boiling tomato marinade over vegetables in a glass container.

Seal immediately, without sterilization, cooling - air, upside down, under a warm shelter.

With greens

Tomatoes canned in this way are great for dressing borscht, making homemade cabbage rolls, lasagna or pizza. In order not to be smart with the preparation of lunch or dinner, steaming potatoes on the table are also ideal for an amazing combination of juicy tomatoes with herbs.

The recipe can be slightly varied by adding your favorite spices or herbs.

Ingredients:

2 liters of 500 ml tomato juice (freshly squeezed using a juicer or sieve);
150 g of herbs (dill, parsley);
85 ml vinegar;
190 g sugar;
200 g sweet pepper;
40 g salt;
4 kg 100 g tomatoes (medium-sized).

Preparation:

Pour the juice into a large container, immediately add the spices, chopped peppers and vinegar. Cook at a low boil for at least a quarter of an hour, periodically skimming off the foam with a slotted spoon.
Cover the bottom of the glass container with a thick layer of greenery (can be chopped, can be whole branches).
Fill the containers with tomatoes (it is better to first pierce each with a toothpick in several places) to the very top.
Boil water, immediately pour the contents of the container. Drain off after a quarter of an hour.
Carefully pour the marinade into the jars without adding to the top.
Roll up with metal lids, send under a blanket for slow cooling, after putting the lid down.

A little secret - if the preservation is carried out in tomato juice, it is not recommended to remove the peel from the tomatoes: this will prolong the shelf life for a long time, and also will not allow the fruits to boil and lose their shape.

"Natural"

This recipe is a godsend for tomato lovers who cannot imagine most dishes without this delicious vegetable. Simple canning will perfectly complement soup, salad, stew. It will turn out especially tasty if you stew various vegetables with such a preparation in a saucepan. Eggplants, potatoes, cauliflower, carrots - for making stews at home, the scope of culinary imagination is endless, especially if you have a jar with a fragrant tomato delicacy at hand.

Ingredients (for a glass container of 0.5 l):

200 ml of tomato juice;
420 g of tomatoes (the cream is better, but if there is none, you can use any).

Preparation:

First, squeeze the juice from the discarded tomatoes, after cutting out the spoiled and suspicious parts.
Cut each tomato to be sent to the jar crosswise and place in a wide container.
Boil a lot of water, pour boiling water over the tomatoes. After three minutes, drain the hot liquid, remove the skin.
Cut each tomato in half, removing the green part of the stalk.
Fill the container tightly (do not tamp).
Bring the juice to a boil and pour the tomato slices into the jars.
Sterilize for about 15 minutes, but if there is a cool place to store the blanks, you can do without this by wrapping the container in warm clothes immediately after sealing.

Conservation secrets

In order for the preservation of tomatoes in their own juice to be tasty and stored for a long time, you should follow a few tips:

It is better to take the fruits of a bright red color, then, only they can give the most saturated shade to the sauce.
The most ideal varieties for steaming are plum varieties, they perfectly keep their shape and rarely crack.
Adding black pepper or mustard powder will improve the flavor, but some varieties of tomatoes may discolour slightly.
Metal utensils can also spoil the shade of tomato fillings, especially aluminum ones.