How to cook tomatoes for the winter in your own. Tomatoes in their own juice for the winter: the subtleties of cooking. Sweet tomatoes in their own juice for the winter

Tomatoes in their own juice are two dishes at once: a delicious appetizer and a spicy tomato juice. Many housewives, choosing options for harvesting vegetables for the winter, prefer just such canned food. You can cook them according to different recipes. The cooking process has certain difficulties, but does not require a lot of cooking skills.

Cooking features

Even a novice housewife is able to prepare tomatoes in their own juice for the winter, but in order to obtain the expected result, she will need to know a few points.

To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense, medium-sized. Sorts such as Cream, Ladies' fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, from large ones they get juice, which is poured into the fruits in the jars.
There are several ways to get tomato juice. The traditional method involves heating the vegetables cut into pieces until softened, followed by grinding them through a sieve. The result is a juice that has the most delicate consistency. The second way is to use a juicer. The juice made with this machine is clean and the yield is maximized. The third option is to grind the tomatoes with a blender. In such juice, there are pieces of skin and tomato seeds, but this drawback is easy to fix - just pass the tomato mass prepared with a blender through a sieve.
If you do not have the opportunity to make tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result when using store products will be different, but experienced chefs say that these differences cannot be called significant.
Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting while pouring them with hot juice, the fruits are pricked with a toothpick around the stalk. Another option for preparing tomatoes for conservation is to peel them. This is easy to do if the tomatoes are immersed in boiling water, boiled for 2-3 minutes, then transferred to a container filled with cold water.
You can close tomatoes for the winter only in pre-sterilized jars, otherwise they will quickly deteriorate. To ensure tightness, metal covers are used, which are rolled with a special key, or screw. Plastic covers will not work for this purpose. Caps must be sterilized before use. To do this, they are boiled for 10 minutes.
Tomatoes in their own juice stand well at room temperature.

You can prepare canned food with or without sterilization, you just need to choose the right recipe.

The classic recipe for tomatoes in their own juice

Composition (for 3 l):

small and dense tomatoes - 3 kg;
large fleshy tomatoes - 2 kg;
salt - 60 g;
sugar - 60 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Wash the tomatoes.
Wash cans with soda, sterilize them. Better to choose three liter cans or four 750 gram. All the tomatoes provided for in the recipe may not fit into half-liter containers, but, on the contrary, there will not be enough juice. Large jars are inconvenient in that they require eating their contents in a short time (within 3-4 days), but if you have a large family, this will not be a problem.
Chop small dense tomatoes in several places, arrange in jars. They should be tamped as tightly as possible, but not pressing so hard as to cause the fruit to crack.
Chop large tomatoes, put in a saucepan, put on low heat and heat until the tomatoes are juiced. Rub them through a sieve.
Pour the resulting juice into a saucepan, add salt and sugar to it.
Bring to a boil. Cook, stirring occasionally, until the salt and sugar are completely dissolved.
After the juice has boiled for 5 minutes, pour the vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
Pour the hot marinade over the tomatoes in the jars. It should be poured almost to the very edge.
Roll up the cans with prepared lids, turn over. Cover with a blanket and leave to cool for extra preservation.

It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, canned food will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (for 2 l):

tomatoes - 2–2.5 kg;
salt - 20 g;
citric acid - 2 g.

Cooking method:

Wash the tomatoes. Make small cruciform incisions on the side opposite the stalk.
Boil water in a large saucepan and dip the tomatoes in it. Wait 2 minutes.
Catch the fruits with a slotted spoon and transfer them to a container of cold water so that they cool quickly.
Peel the tomatoes, carefully cut out the dense areas of the pulp, which are in the region of the stalks.
Sterilize two liter jars or one 2 liter jar.
Pour citric acid and a teaspoon of salt at the bottom of the cans.
Fill the jars with tomatoes. Sprinkle the remaining salt on top.
Lay a towel at the bottom of a large saucepan, put jars of tomatoes on it. Cover them with lids.
Pour water into the pot until it reaches the hangers of the jars.
Place the saucepan over low heat. After 15 minutes after the water in the saucepan has boiled, lift the lids, lightly tamp the tomatoes with a spoon and add a new batch of tomatoes. After 15 minutes, repeat the procedure. Sterilize the cans for another 10 minutes, roll up.
Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the above recipe, you can prepare large tomatoes for the winter in their own juice, which do not fit in a jar. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (for 3 l):

medium-sized tomatoes - 2 kg;
tomato paste - 0.5 l per 1 l of water;
water - how much will enter;
sugar - 50 g;
salt - 10 g;
table vinegar (9 percent) - 20 ml;
allspice peas - 6 pcs.;
celery greens - 2-3 sprigs.

Cooking method:

Sterilize the jars, spread the celery and pepper over them.
Prepare the tomatoes by pricking or skinning them.
Place the tomatoes in a jar.
Boil water, pour over tomatoes. Leave it on for 15 minutes.
Drain water into a saucepan, mix with tomato paste, bring to a boil.
Add salt and sugar, boil the juice until these foods are dissolved.
Add vinegar, stir in juice, remove from heat.
Fill a jar with reconstituted tomato juice, roll it up, turn it over and leave to cool with a blanket.

This recipe is the easiest way to cook tomatoes in your own juice, but the result will not disappoint you.

Video: Awesomely delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice are a home canning classic. Experienced housewives try to make such blanks every year, as they turn out to be in demand.

When a tomato is, as they say, a shaft, there are no other ways to preserve the harvest! Pickled, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!

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

So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Put on low heat and steam, heat without boiling. Then rub the mass through a sieve. The juice will turn out without skin and seeds. However, tomato puree, obtained with the help of modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which you put ice. This technique with a shock temperature drop makes it easy to peel off the skin without affecting the pulp. If you don't want to mess around, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you get an absolutely natural, healthy product that you can safely give to children. However, if you want to make a spicy snack, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.

Tomatoes in their own juice (classic recipe)

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

Preparation:
Wash small tomatoes, prick the stalk attachment with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Chop overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat, and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Place a cloth on the bottom so that the cans do not burst. Sterilize the jars within 10 minutes of boiling. Roll up, turn over, wrap up well until it cools completely. Store in a dark place.

Tomatoes in their own juice (sterilized)

Ingredients for a 2 L can:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Preparation:
Sterilize 2 liter jars. Remove the skin from the tomatoes by making an incision and scalding them with boiling water. Remove the stalks. Pour salt and citric acid at the bottom of the jars and fill them with tomatoes. A few tomatoes will not fit, that's okay, after sterilization the tomatoes will settle and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water over the shoulders and put on fire. Cover the jars with boiled lids. Sterilize the jars within 30 minutes of boiling. After about 20 minutes, open the lids and with a spoon, which be sure to pour over boiling water, squeeze the limp tomatoes. Add the remaining tomatoes and squeeze well with a spoon so that the juice that comes out of the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.

Tomatoes in their own juice without sterilization

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

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

Tomatoes in their own juice "Amazing"

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

Preparation:
Chop small tomatoes. Place the washed herbs, spices, cloves of garlic and a couple of bell pepper rings at the bottom of the sterilized jars. Fill the jars with tomatoes. Pour boiling water over, cover and leave to warm. When the water cools down, drain it and refill the jars with boiling water. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, remove the foam and pour boiling juice over the tomatoes in the jars, after draining the water from them. Roll up, turn over.

Tomatoes in their own juice for the winter can be made especially spicy if you add horseradish grated on a fine grater to the juice (about a tablespoon).

Tomatoes in their own juice (with tomato paste)

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

Preparation:
Rinse the tomatoes, immerse them in boiling water for a couple of minutes, then cover with ice water. Remove the skin, place in sterilized jars and cover with boiling water. After a few minutes, drain the water. Mix the tomato paste and water, add the rest of the ingredients and bring to a boil. Pour boiling pour over the tomatoes in the jars and roll up immediately. Turn over, wrap up.

Successful blanks!

Larisa Shuftaykina

Olga 8.08.12
Good afternoon.
In the recipe for tomatoes in their own juice, there is absolutely no vinegar. Are these tomatoes only kept in the refrigerator? Explode at room temperature?

Alyona
And to you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for sterilizing dishes (bottles and lids), for sterilizing tomatoes in juice are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to put near the battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.

Dina 08/05/13
Did everything according to your recipe. The tomatoes turned out to be pretty, I think they are delicious. We'll open it in winter, then we'll try :-)

Leila 08/13/13
I have two buckets of cherry tomatoes ripe in my garden. Do you think they can be rolled up in tomato juice according to your recipe. Cherry has thin skin, won't they fall apart? If everything worked out, it would be very good, beautiful and original.

Alyona
Leila, you can safely roll Cherry tomatoes according to my recipe. As usual, wash the tomatoes and use a toothpick to prick each tomato near the stalk so that they don't crack when you pour in the hot juice. For tomato juice, it is better to use regular tomatoes.

Summer resident 08/13/13
I have a question. In your recipe for rolling a tomato, the phrase Boil sliced tomatoes in an enamel bowl until they become soft means that the tomatoes are boiled in their own juice or do you need to add water? And yet, the skins of those tomatoes that we put in jars should they be removed or not?

Alyona
There is no need to add water. To make the tomatoes let juice faster, cover the pan with a lid. If you don't want to mess around with juicing for a long time, then you can skip the tomatoes through a meat grinder, and only then cook the juice.
Whether or not to remove the peel from the tomatoes is at your discretion; this does not particularly affect the preservation recipe. The only thing that will take extra time is to scald the tomatoes and then peel them. Also, peeled tomatoes are softer, they fit more in the jar, so less tomato juice is required.

Nina Zubko 08/14/13
Everything worked out great! I rolled as many as ten three-liter bottles according to your recipe. The tomatoes are beautiful. Thanks a lot!

Irina 11/21/13
I also make such tomatoes according to the same recipe. I use the microwave only for the quickness of the juicing process. Cut the tomatoes into slices, put them in a bowl, cover them with a lid for MV and set for 3 minutes. Tomatoes also make juice. And then I pass it through the auger juicer. It will be faster this way.

Alyona
Irina, thanks for the interesting addition to the recipe.

Zuhra 02/07/14
What could be better than tomatoes in their own juice ... ?! I always planted a lot of tomatoes, and always a few of my favorite varieties. Canned a little in the usual way with spices, but mostly in its own juice). Such tomatoes were eaten quickly and the tomato juice was used to cook some dishes, instead of the same purchased tomato paste or sauce. A very practical piece!

Lily 07/29/14
You, Alena, are beautiful, you have tomatoes in juice, and there are a lot of positive reviews. So the recipe is good, I will use it.

Ekaterina 08/03/14
Very good recipe, I rolled tomatoes last year, so I'm going again. My son drinks juice with pleasure, I don't buy industrial juice.

Alyona
Ekaterina, thanks for the tip, I have only health)))

Marina 08/09/14
I have been preparing such tomatoes for 10 years already. My family loves them very much. at first she prepared the juice with a meat grinder, and now the juicer saves. they are kept in my house in a closet not far from the stove and have never exploded. this year I decided to sterilize it in the oven, let's see what happens.

Julia 08/13/14
Good day! The recipe describes in great detail the process of cooking tomatoes, but I have a question: in some recipes they write that jars of tomatoes are pasteurized at t below 100 degrees without bringing the water to a boil. As I understood in your recipe the water should boil? Thanks for the answer!

Alyona
Julia, you understood correctly, the water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization, as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; boiling kills bacteria and most spores. This roll holds much better and does not need to be refrigerated. Store in a cool, dark place.

Natalia 08/15/14
I rolled up a few bottles of tomatoes according to your recipe. Just to save time, I filled them with purchased tomato juice. Of course she boiled it well. What do you think will be stored normally?

Alyona
Natalya, seaming is much more expensive with purchased tomato juice. As for storage, the tomatoes should be fine, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as healthy as homemade freshly prepared.

Irina 08/18/14
I cannot understand how cans are sterilized. do we put ready, filled cans in boiling water for 30 minutes? and how to get them out of the hot water afterwards, and how long does the water reach the cans? it is boiling, which means it can get into the jar?

Alyona
Irina, be sure to buy special tongs for a preservation jar, they cost a penny, but they greatly simplify the preservation process.

First, wash the jars and lids thoroughly, then scald with boiling water.
Put tomatoes in prepared jars and fill them with hot tomato juice. We fill the jar up to the shoulder line or slightly below (as in the photo). It is impossible to fill up to the very top, since when heated, the liquid expands, and the juice begins to pour over the edge.
Prepare a large pot of hot water in advance. It is also advisable to measure the required volume in advance.
Gently put the jars of tomatoes in the pan (the jars are covered with lids, but not rolled up).
The water level in the pot is one and a half to two fingers below the top of the jar. Boiling water should not be poured into jars.
We sterilize according to the recipe, depending on the volume.
We take out the cans using tongs, which help to grab the hot can at the very neck. Since 2 or 3 liter bottles weigh a lot, we definitely call helpers with biceps)))
We roll tomatoes in a tomato.

Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are good.

Vika 02.22.15
As for me, this is just the perfect recipe for twisting a tomato for the winter, as they say, two in one. My whole family eats them with great pleasure, and I cook borscht from tomato. It turns out that I save both banks and storage space)). And most importantly, there is no vinegar here, I even give my two-year-old son such tomatoes without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in its own juice last year. Delicious, and most importantly, nothing is lost: tomatoes are eaten, juice is drunk.

Olga 08/02/15
Beautiful tomatoes. Lots of good reviews. So I took note of the recipe.

Mitrushina Tatiana 13.08.15
I reviewed a lot of recipes. Stopped at yours. I went to do it. God bless!

Alyona
Tatyana, hope for God, but also follow the technology)))

Vitaly 09/03/15
Is it possible to do it without sterilization? Well, the first time pour boiling water, and the second time with juice ...

Alyona
Vitaly, we will definitely sterilize !!! There is no vinegar in this recipe, everything is natural, so no experimenting! We carefully read the rules of sterilization))))

Max 09/06/15
Vitalik, bro, tomatoes can not be sterilized or even washed. Gee ... then you can write how it went :))))))

Svetlana 09/28/15
and spices are not needed?

Alyona
Svetlana, you can add your favorite spices at your discretion. This is exactly the same as each housewife adjusts the amount of salt and sugar to her taste))) Although ... the most valuable tomato juice is without salt, sugar and spices at all. This is then, right into the glass, add salt and a pinch of freshly ground pepper.

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 them. 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 from 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 the tomato juice over to the very edges. 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.

In contact with

When choosing vegetables for harvesting, one should give preference to dense fruits. Ideally, the variety Cream and the like will go. Tomatoes should be small, about the same shape with a dense, but not too thick skin.

Be sure to carefully examine the fruits before canning. They should not have stains, dents, and even more damage.

The mistake that most housewives make is the use of "substandard" for cooking tomato. Such a piece, even if stored well, will not taste good. So do not try to save money, buy only high-quality preservation products.

Jars and lids must be sterilized! Do not be afraid of this. It is enough to wash the cans of soda (you can even after using the detergent), and then put it in the sun for several hours. Residents of high-rise buildings can place sterilization jars right on the windowsill. The sun will also "fry" them well through the glass. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are made using this recipe. And most importantly, when you open the jar, you will immediately feel the real smell of summer.

For a 3-liter jar you need to take:

2 kilos of small tomatoes and larger fruits;
dill seeds or one inflorescence;
horseradish leaf;
2-3 cloves of garlic;
a few peas black and shower. pepper;
carnation bud;
on a sprig of parsley and tarragon;
vinegar - 2 tablespoons;
salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and spices in a jar. Remove the skin from the large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Pour boiling water over the tomatoes in two sets for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up.

Take note!

If the jar is poured not with tomato, but with juice prepared with a squeezer, then a lot of cake will remain. Don't throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Robinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 pieces, put in a jar. Softer, peel and crush in a deep bowl with your hands or a mashed potato crush.

Pass through a sieve to remove the seeds, although if they remain, it's okay.

Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoon) and an aspirin tablet. Pour the tomato over and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before pouring tomato jars. Enough 15 minutes to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to cook multiple servings. In winter, you will not only surprise your guests, but you can also enjoy the amazing taste of tomatoes yourself.

For a half liter jar you will need:

about 400 g cherry;
about 500-600 g of tomatoes for juice;
h spoon of salt;
2 tsp Sahara;
basil (it is advisable to take a fresh twig, but seasoning can also be used, then a pinch is enough).

Put the cherry in a jar, pour boiling water over it. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each one.

And here's how to cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in their own juice

The workpiece can be called "2 in one". The vegetables can be served separately and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small-sized tomatoes you will need:

1-1.3 liters of finished tomato;
1-2 pcs. bulg. pepper;
salt (1 tablespoon) and sugar (3 tablespoons);
garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, keeping for 5-7 minutes. Send pepper, salt and sugar, cut into small strips, into the tomato. Pour the boiling cans, roll them up.

Take note!

For added confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use either self-made juice or a store-bought one. But store products must be of high quality.

For three liter jars you will need:

2 kilos of cream tomatoes;
liter of juice;
1.5 l. salt;
2 p. Sahara;
lavrushka, garlic, shower, pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over and wrap them in a warm blanket until they cool completely. Drain the water, pour the boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

This recipe makes vegetables very tasty, but the gravy is even tastier. The taste is very similar to the well-known Ankle Bens sauce, only thicker. If there is no time to prepare food, it is enough just to pour over any porridge or pasta.

Cut three kilos of tomato into slices and put on fire. Send two chopped onions to them, one sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, season with salt and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour the tomatoes for 2-3, sterilize the liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite workpiece. One caveat - you can't save on pasta. If you take a poor quality, the taste will be hopelessly spoiled.

Put one or two garlic cloves and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.

Pour tomatoes and roll up. If the workpiece is stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And there is no need to harvest tomato juice, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Top with sliced tomatoes. Do not add water!

Slice the tomatoes with a little extra. Don't put everything in banks.

Cover the jars with lids and sterilize over very low heat. The tomatoes will start to squeeze out the juice and settle. Add "spare" tomatoes to the vacant place. This should be done several times until all the tomatoes have settled in the released juice.
The sterilization time is approximately 40-50 minutes.

Proven procurement method. Such jars can be safely stored even in an apartment.

Tomatoes can be used as an independent snack or added to various dishes, for example, borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very firm to keep their shape well. They must be peeled off. To do this, after washing, they should be immersed in boiling water for 2-3 minutes, then immediately transferred to ice water. So the skin will be removed perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Pour the jars immediately, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be consumed within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in their own juice in liter cans

A savory appetizer that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

3 l juice;
200 g sugar;
20 g salt;
5 pcs. shower of peppers and cloves;
table. l. with a slide of crushed garlic;
a pinch of cinnamon;
tsp acetic essence.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir with essence and garlic, pour over tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are delicious, and the juice is incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should only be stored cool. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before rolling.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly easy way to get it done. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato are enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to boiling juice to taste, pour jars over them. Sterilize for about 15 minutes. Roll up immediately.