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

2018-07-05 Natalia Danchishak

Grade
prescription

4288

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

5 gr.

24 kcal.

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

Tomatoes canned in their own juice - a two-in-one preparation. At the end, you 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 peas of black pepper;
• 50 g of white granulated sugar;
• four slices of garlic;
• 75 g of rock salt;
• 20 ml table vinegar.

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

Sort and wash the tomatoes. Cut out the places of fastening of the stalk and spoiled places. Cut about two kilograms of tomatoes into four parts. Twist the tomatoes with a meat grinder with a fine grate.

If desired, 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.

Put a few peeled cloves of garlic and two peas of black pepper on 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. Warm vegetables for ten minutes.

Drain the water from the jar. Boil the tomato puree over low heat. Add dry ingredients to it and pour in the vinegar. Pour the simmering tomato sauce over the tomatoes and immediately roll up the lids. Gently turn over and cool, wrapping in a blanket.

Tomatoes that will be placed in jars must be free of wormholes and damage. If you like seed 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. No need to spend time cutting 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 filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in some hot water and mix well. Enter the resulting slurry into a saucepan and mix.

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

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

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

To prevent the peel of tomatoes 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 skins, pour boiling water over them and peel them before packing.

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 cut into slices. Pour tomatoes not only with chopped tomatoes or tomato sauce, in some recipes brine is used for this.

Ingredients

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

How to cook

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

Cut large tomatoes into four parts, and small fruits - in half. Remove the garlic cloves from the husk and cut them in half. Wash the celery. Arrange prepared spices in jars. Fill them with chopped tomatoes, tamping them down tightly.

Combine water and salt in a saucepan and put it on fire. Bring to a boil and pour the brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place cans of tomatoes in boiling water and starilize for about seven minutes over low heat. Remove and hermetically roll up with a special key. Turn the jars upside down, wrap in warm cloth and leave to cool completely.

Before pouring tomatoes with brine, taste it. If necessary, adjust 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. Tomatoes canned with citric acid will last all winter.

Ingredients

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

Step by step recipe

Wash the overripe tomatoes, chop finely 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 pot of boiling water.

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

Put the bay leaf and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, after pricking them on both sides. Remove the seeds from the pepper pods and remove the stalks. Cut each into quarters and place them in the empty spaces in the jars. Pour the contents with boiling marinade and immediately roll up the tin lids, dousing them with boiling water.

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

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 cook it yourself. Horseradish and garlic will add spice and light spice to the appetizer.

Ingredients

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

How to cook

Pour the tomato juice into a saucepan and put on a small fire. Bring to a boil.

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

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

Peel and chop the horseradish root on a grater or meat grinder. Free the garlic slices from the husk and pass through the garlic press. Put four tablespoons of garlic and horseradish in each jar. Pour 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 until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and refrigerate.

Sterilization time depends on the volume of jars. For insurance, before pouring tomatoes with tomato juice, you can add an aspirin tablet, after rubbing it. This will keep the preservation for a long time.

Option 6: A 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 beautiful. For cooking, they take two types of tomatoes - small dense and fleshy overripe.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g of 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 poured with hot water, kept for 3 minutes.

Tomatoes are transferred from hot water to cold, after cooling, slowly remove the skin, 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 slurry in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.

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

Tomatoes in jars are poured with hot tomato juice.

Water is poured into a wide container, boiled, the bottom is covered with a small towel and jars are placed, sterilized for 10-15 minutes.

After removing the jars from the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave to cool.

Stored in a cool basement.

You can not peel small tomatoes, but simply chop them lightly with a toothpick.

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

In a quick recipe, you do not 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 reliable storage, apple cider vinegar is added to tomato juice. It turns out everything is also tasty and appetizing.

Ingredients:

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

How to cook tomatoes in your 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, allowed to cool for 15 hours.

They go down to the cellar.

If desired, add chopped greens to tomato juice for additional flavor. Apple cider vinegar in the recipe can be replaced with the usual 9 percent.

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

This version of tomatoes in its 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 of salt;
• citric acid - 10 g.

Step by step recipe

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

After washing the tomatoes, douse them with hot water and peel off the skin, making an incision around the stem.

Salt is poured into jars, a pinch of citric acid and tomatoes are laid to the very top, poured with hot water.

Having boiled water in a large container, cover the bottom with any soft cloth and put jars. Covered with lids, sterilized for 30 minutes.

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

Close again with lids and sterilize for another 10 minutes.

Roll up and wrap tightly in a thick fur coat.

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

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

Here, tomatoes in their own juice are prepared without sterilization. Bay leaf and allspice are replaced with ordinary black ground pepper and ground cinnamon, which gives the appetizer a refined aroma and a new taste.

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, lightly pierced with a wooden stick, laid out in 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 slight boil, removed from heat, cooled slightly, rubbed through a sieve to get rid of the seeds and skins floating in the juice.

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

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

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

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

And according to this recipe, not just tomatoes in their own juice are obtained, but assorted vegetables, since in addition to the usual bay leaves and peppercorns, dill umbrellas, a few rings of bell pepper, garlic cloves and a couple more 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 bell peppers;
• 5 dill umbrellas;
• 4 leaves of currant and cherry;
• 5 peas of allspice;
• 6 leaves of lavrushka;
• 90 g sugar;
• 70 g salt.

Step by step recipe

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

After sterilizing the jars, put them upside down on a clean cloth and allow to dry.

Garlic cloves are peeled, cut in half into plates, bay leaves are torn into several pieces by hand, bell pepper is freed from all that is superfluous, washed, cut into rings.

2 pepper rings, 2 allspice peas, 2 garlic plates, a few pieces of bay leaf and currant and cherry leaves are placed in each jar.

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

The water from the cans is drained, new hot water 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, the foam is removed and dense tomatoes are poured with a hot mixture, after draining the water from them.

Having rolled up the lids and cooled, they lower them into the cellar.

At the bottom of the jars, you can still put a few pieces of horseradish leaves.

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

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

Ingredients:

• small tomatoes - 4 kg;
• 35 ml of vinegar;
• salt - 70 g;
• sugar - 85 g;
• large ripe 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, crushed with a spoon.

Mix the tomato puree with sugar, salt, acetic acid, throw in the parsley, peppercorns and boil on a small flame for 20 minutes.

Pouring tomato juice into jars with tomatoes and sterilizing under the lids for half an hour, roll up.

They let it cool under a fur coat and lower it into the basement.

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

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.

I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for making tomatoes in tomato juice for the winter.

Tomatoes in own juice with spices two options

1st option not sterilized

Based on a 3 liter jar, we need:

• 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
• 3 kg of small tomatoes, Slivka varieties, you can use any
• 3 tbsp Sahara
• 2 tbsp salt
• 2-3 cloves of garlic
• 2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.

2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

3. Put a bay leaf at the bottom of the jar and lay the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour boiling water over them, and then into cold water and remove the skin.

4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be with a skin or chop
• 3 tbsp salt
• 2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

• 3 kg small tomatoes
• 1 tsp vinegar 9% in each jar

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.

You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Bon Appetit!

Dear housewives, let's think about preparations for the winter? How do you like canning tomatoes in your own juice? Today I propose to do this type of preparation for the winter. To begin with, you will have to carefully study and choose one of the recipes I have proposed.

In general, tomatoes in their own juice are a universal stock in the winter. It is very convenient to open a jar of healthy yummy in the winter season, which can be used as an appetizer or as a side dish for a meat dish.

In each recipe, the list of ingredients is formed from the available products; you don’t have to look for any component for a long time to prepare a tomato appetizer according to your chosen recipe in this or.

In fact, everything is very simple to do. The result always exceeds all expectations! The taste of any of the blanks presented in the article is wonderful! Canned tomatoes in their own juice keep perfectly!

Believe me, this is what you definitely need to prepare for the winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you can be upset about is that there are not enough tomatoes left in their own juice in your storage. Feel free to choose a recipe, get down to business! Let there be a lot of delicious and appetizing!

1.

And why not prepare cherry tomatoes in their own juice for a change? They won't go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!

Products:

• Cherry tomatoes - 2 kg
• Tomatoes - 1 kg
• Salt - 1.5 tbsp. l
• Sugar sand - 2 tbsp. l
• Vinegar 9% - 30 ml

Step by step description of actions:

1. View all the tomatoes, remove the stalks from them if any, rinse the vegetables thoroughly.

2. Wash the jars in advance under warm water, sterilize in the usual way for you. Put cherry tomatoes in sterile containers. Use the container size as you wish. Pre-scald the lids for canning with boiling water.

3. Boil water, pour tomatoes in containers with it for 5 - 7 minutes.

4. Chop the remaining large tomatoes with a blender until puree.

5. Add granulated sugar and salt to the filling.

6. Move the tomato juice into a saucepan or saucepan, boil the mass, regularly removing the foam.

7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.

8. Remove water from cherry jars. Pour freshly prepared hot tomato filling into jars.

The filling must be poured to the very top of the container, completely blocking all the cherry tomatoes with liquid.

9. Immediately screw the jars with lids, turn them upside down. Wrap ready-made tomatoes in their own juice with a warm blanket. Then, when the workpiece has cooled down, move it to a cool place where it can be stored for a long time.

Cook with joy! Let your blanks are deftly prepared, perfectly preserved!

2.

And how do you like the option of making tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual way of cooking with homemade juice. In addition, if you do not have extra tomatoes to create the filling, then using tomato juice from the store can solve this problem.

Components:

• Tomatoes - about 1.5 kg
• Tomato juice (ready) - 1.5 l
• Bay leaf - 1 pc.
• Cherry leaves - 3 pcs
• Currant leaves - 2-3 pieces
• Allspice - 3-4 peas
• Carnation - 2 pcs
• Dill - to taste
• Garlic - 2-3 cloves
• Salt - 1 tbsp. l. without a slide
• Sugar - 1 tbsp. l. without a slide
• Vinegar 9% - 1 tbsp.

Cooking sequence:

1. Rinse the tomatoes with drinking water, remove the ponytails from the fruits.

2. Prepare all fragrant spices.

3. Send the cleanest jars for sterilization. Arrange tomatoes and prepared spices and seasonings in sterile containers.

4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.

5. Place the finished tomato juice in a saucepan, add salt and sugar to it. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.

6. Boil the marinade. Add the right amount of vinegar to it, let the tomato juice boil a little, about 3 minutes.

7. From each jar, pour the liquid into the pan. Pour the tomatoes with boiling marinade to the very top so that there is no air left in the container.

8. Sterilize jar lids. Clog banks with them.

9. Put the containers on the lid, wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of tomatoes is wonderful, everyone eats such a preparation with great admiration!

3.

Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice are even tastier! Tomato filling according to this recipe is very simple, without the use of a juicer. Be sure to evaluate this cooking option yourself, having tried it once!

Would need:

• Small tomatoes - 2 kg
• Large tomatoes - 3, 2 kg
• Water - 0.5 l
• Fresh celery - 4-5 branches
• Bulgarian pepper - 10 pcs
• Sugar - 8 tbsp. l
• Salt - 3 tbsp. l
• Bay leaf - 2 pcs
• Sweet pea pepper - 3-4 pcs
• Black peppercorns - 3-4 pieces
• Carnation - 2-3 pieces

Canning steps:

It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the jars in any way.

1. Sort the tomatoes, leaving large ones for juice, and small ones for whole preservation. Wash the tomatoes, remove defects from them. Cut tomatoes for juice into 2-4 parts, transfer to a saucepan, add 0.5 liters to them there. water, put the celery, collecting its branches in a bundle with a thread.

2. Put on fire, cook as much as it takes in time so that the tomatoes boil very well.

3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, it must be thoroughly washed, cleaned of seeds and stalk. Each pepper is divided into 4 segments in the longitudinal direction.

Pierce small tomatoes with a fork once so that they do not burst while preparing them for the winter.

4. When the tomatoes for pouring are very well boiled, remove a bunch of celery from them. Break the whole mass with a blender.

5. Then pass it through a fine sieve to remove seeds and skins.

6. Put sugar, salt into the resulting tomato juice, mix. Send to low heat, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.

7. Place bay leaf, black pepper and sweet peas, cloves in previously prepared sterile jars. After that, put the tomatoes in a container, filling the voids between them with sweet pepper.

8. Fill jars with vegetables with boiling water. Cover them with lids, let stand for 20 minutes.

9. After the specified time, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars with tomatoes and bell peppers. Immediately roll them up, turn them upside down, wrap them in a blanket or fur coat. Leave in this form until the jars with the contents have completely cooled. Then rearrange the finished tomatoes with celery and bell pepper in a cool place where the workpiece will be perfectly stored!

Good luck with your cooking!

4.

This recipe is one of the easiest ways to prepare tomatoes in your own juice. Hope you don't miss your moment. Use them without fail.

Compound:

• Tomatoes for juice - 1 kg
• Tomatoes for harvesting small and medium sizes - 600 g
• Salt - 1 tbsp. l
• Allspice peas - 3 pcs
• Black peppercorns - 10 pcs
• Carnation - 3 pcs
• Garlic - 2 cloves
• Hot pepper - 0.5 pod

The sequence of steps for canning:

1. Tomatoes intended for juice, cut into several parts. This is necessary to facilitate their processing through a juicer.

2. Run the tomatoes through the juicer. A thick mass should form. Usually, approximately 1 liter comes out of about 1 kg of tomatoes. juice, still depends on the juiciness of the tomatoes.

3. Pour tomato juice into a saucepan, salt, boil. After boiling, boil the juice for 10-15 minutes, removing the foam from it.

4. In the meantime, sterilize clean jars, put peeled garlic cloves in them, put hot peppers. Add black pepper and allspice peas, cloves, lay tomatoes.

In advance, tomatoes must be pierced with a toothpick in the place where the stalk is removed.

5. Pour boiling water into a container with vegetables, cover with a lid, let stand in this state for 10 minutes.

6. Drain the water from the jars, fill the containers with hot tomato current, hermetically close or roll up the lids. Turn the container upside down, wrap it with a blanket, let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or to any other place where the blanks are well stored. Here are the tomatoes in their own juice! I hope you enjoy their taste, you will appreciate everything.

I wish you a healthy and very tasty winter with the flavors of summer!

5. Video - a recipe for a simple preparation of tomatoes in your own juice

Please take a look at this recipe. It is a classic preparation. Everything is done quite simply and naturally. Try it for sure! Treat your family and guests to amazing yummy. Good luck to you!

What recipe did you like? I hope your answer is positive. Get down to cooking delicious and fragrant tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!

Preserving food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for the future allow you to always have the right component on hand to make this or that dish. No need to run around the shops and spend time processing and preparing the original products. It is much easier to get the right jar from the shelf and resolve the issue without additional effort.

It is difficult to imagine first or second courses that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is part of various sauces and roasts, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for harvesting tomatoes, no doubt, is canning in natural filling. To do this, you need to know how to do it. There is nothing complicated. You just need to follow the steps step by step. And the result will be guaranteed.

As you know, how many people - so many opinions. Therefore, each housewife has her own recipe for how to make tomatoes in her own juice. But all of them are united by a clear sequence that must be observed in the cooking process. The process itself takes very little time. It will take no more than two hours for jars with mouth-watering tomatoes floating in fragrant filling to be on the table.

So, how to do it First you need to prepare the necessary source products. For canning, it is better to take small vegetables. They are easier to stack in banks. And to prepare a liquid medium, you can use several large tomatoes.

Of the products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.

The process itself consists of several main stages:

1. Wash vegetables thoroughly.
2. Carefully place small tomatoes in jars up to the top. Previously, the peel in them must be pierced with a needle in several places.
3. Randomly chop large tomatoes, put in a saucepan and bring slowly to a boil under the lid.
4. Then pass the mixture through a sieve. The result is a natural
5. Add the required amount of salt and sugar for every 1.5 liters of hot mass, mix thoroughly.
6. Pour the mixture into jars, cover them with a lid and pasteurize in a wide container with boiling water for 8-10 minutes.
7. Seal the jars and turn them upside down. Leave in this position until completely cooled. You can store them anywhere.

This is the easiest, but not the only way, at home. There are others.

In cooking, it is usually done in two ways. It all depends on the type of the main source product. For preservation, unpeeled or peeled tomatoes can be used. Here the cooking technology is slightly different. The process will look like this:

1. Wash small tomatoes.
2. Cut the skin in several places on each tomato.
3. Put the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
4. After the time has elapsed, remove the tomatoes from the water, peel and carefully place in pre-sterilized jars.
5. Grind the rest of the tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
6. Then add sugar and salt.
7. Pour the contents of the jars with the resulting hot mixture and close tightly with metal lids. Sterilization is not required in this case.

Such tomatoes can not only be eaten as an independent dish. They are perfect for preparing various aromatic sauces.

Delicious tomatoes in their own juice can be prepared without the use of any additives. This is extremely easy to do:

1. Remove stems from well-washed vegetables.
2. Randomly chop the tomatoes. The pieces should be large enough.
3. Put the products in a saucepan and put on a small fire. After boiling, cook the mass for 20 minutes.
4. Put the finished mixture in prepared jars and roll up.

The time has come to harvest and harvest plant products for the winter, in particular, we will be pleased with the edible tomato plant. These healthy, tasty vegetables can be preserved in many ways. They are salted, dried, pickled, canned, frozen, included in the basis of canned salads. Juice is squeezed out of ripe fruits, and jam is even made from small ones.

For those who take care of their own health, the most suitable way of harvesting tomatoes in their own juice, which does not involve the use of vinegar, which undoubtedly increases the benefits of the finished product. In addition, during the heat treatment, the amount of nutrients does not decrease at all. On the contrary, the content of the useful antioxidant leukopine in fruits only increases.

We have already told how tomatoes can treat us, their beneficial properties have resulted. We will not repeat and list them again. Today our task is to harvest tomatoes in our own juice for the winter. Consider the most popular recipes for this. But first, let's find out how to properly prepare products for this home-made method:

Some helpful cooking tips:

For seaming, take medium-sized, ripe, but dense fruits. Experienced housewives advise using the "cream" variety. They will not fall apart during cooking and will perfectly retain their shape even without the skin. To prepare the filling, any very ripe and even overripe, soft tomatoes are suitable.

Vinegar is usually not used in this method. But if you like a sharper, richer taste, you can add a little, to taste, or use citric acid. Add these ingredients just before pouring vegetables in jars.

You can harvest tomatoes in their natural form, or you can first remove the skin from them. We will look at both methods.

Of the spices, you can use only salt and pepper. However, for a better taste, you can add a little greens and garlic. Canned food with the addition of sweet peppers are very tasty. But do not overdo it with spices. To preserve the taste and aroma of fruits, add them to a minimum.

It is more convenient to use small, liter jars. Each will require approximately 0.5 kg of tomatoes and the same amount of tomato juice (filling).

Before work, the jars should be thoroughly washed and sterilized (boiled or calcined in the oven). Lids usually boil.

Canning tomatoes in our own juice for the winter - recipes

With skin (not peeled):

For cooking, you need to prepare products: the same number of small, dense tomatoes and larger, soft ones (for juice), allspice peas, coarse salt (1 tbsp. L per liter of filling). Also take sugar, which you add to taste, dry dill, parsley. For this recipe, you still need garlic and sweet peppers, which are peeled and cut into rings.

Cooking:

Sort the tomatoes, rinse well, dry on a towel. Pass those that go to the filling through a juicer (or squeeze it in another way, for example, through cheesecloth). Pour the resulting juice into a clean saucepan. Boil, lower the temperature and cook for 15 minutes. Do not forget to remove the resulting foam. 5 minutes before the end of cooking, add salt, sugar and spices.

Arrange the washed fruits selected for preservation in sterile hot jars (the jars must be hot so that they do not burst when you pour boiling tomato juice). You can pierce the area of ​​​​the stalk with a fork so that the skin does not crack during cooking.

In each jar, add a pinch of dry dill, put a few rings of sweet pepper. If desired, you can add a circle of hot chili peppers. Pour "up to the neck" with boiling tomato juice. Cover with lids and pasteurize for 15 minutes in a pot of boiling water. Then roll up, turn the lids down and leave, covered with a blanket, until cool.

Without skin (peeled):

Canned fruits without skins are an excellent snack, as well as an indispensable dressing for hot dishes and the basis for sauces. Before laying the fruits in jars, make a small cross-to-cross cut on each in the area where the tail is attached, and then scald with boiling water.
After a couple of minutes, pour over cold and you can easily remove the skin from them.

Arrange the peeled fruits in sterile jars. Do this carefully so as not to crush or damage the tomatoes. Add dill and pour boiling filling (tomato juice). If you want a spicier finished product, add some hot pepper and/or 1 tbsp 9% vinegar per jar before pouring.

Then put hot jars for pasteurization in a pot of boiling water. After 15 minutes, roll up, turn over and insulate. When they cool down on their own, you can remove for long-term storage.

We continue to cook tomatoes in our own juice for the winter. And so:

Recipe without pasteurization

This method does not involve subsequent pasteurization of cans, so tomatoes in their own juice for the winter are cooked much faster according to this recipe. Here's how they do it:

Prepare products: 2 kg of dense tomatoes. Medium-sized “cream” or “cherry” and 2 kg of any, ripe, soft fruits (for filling) are very tasty. You also need 2 tablespoons of ordinary rock salt, sugar to taste, ground pepper (a pinch per jar) and, for flavor, a clove, also per jar.

Cooking:

First, squeeze the juice from the soft tomatoes. To do this, it is faster and more convenient to use a juicer. But if it is not there, you can squeeze the juice through gauze or chop the tomatoes, with the skin previously removed, with a blender.

Pour the juice into a saucepan, boil, immediately reduce the temperature. Boil the filling for 15 minutes, stirring and removing the foam. 3 minutes before the end, add salt, sugar.

While the juice is being cooked, carefully washed tomatoes are placed in sterile, always hot jars. Fill each with boiling water. Drain the water after 5 minutes. Add spices to each jar. For a brighter taste, you can add a piece of chili pepper. Cloves can be replaced with a clove of garlic. It's whoever likes it better.

Pour in boiling tomato juice and immediately roll up quickly. Everything else, as already described earlier: turn the bottoms up, cover with a blanket and leave to cool. Only after that you can store canned vegetables for storage for the winter.

If everything is done correctly, if the products have been washed well, and the jars with lids are carefully sterilized, tomatoes in their own juice will be stored for a long time. Only one thing can interfere with storage: the excellent taste of canned food. Therefore, most often they are eaten very quickly and may not be enough until spring. Therefore, if your family loves tomatoes, roll up more jars.

Spending time cooking tomatoes in their own juice for the winter will help you diversify your diet from December to April. So be patient and stick to the recipe step by step. Well, if you know other interesting and simple recipes for harvesting tomatoes in your own juice, share them with us. New ways of harvesting vegetables for winter storage are always very necessary and in demand. Write your recipes on the same page, just below, in the comments. Many thanks!