Harvest 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 very tasty recipes for cooking tomatoes in own juice. This method of preservation is very beneficial, because you get two in one at once: both whole vegetables and juice. By the way, tomatoes can be both with a natural taste, without even adding salt, or spicy.
The basis of all recipes is, of course, tomatoes. And then you will 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 immediately prepare a double rate.
By the way, another delicious preparation of tomatoes -. I wrote about her last time. I highly recommend, it's 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 is your favorite.
You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural flavor. No need for salt, sugar and especially vinegar. This blank is used to prepare various sauces and ketchup (for pasta, meatballs, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there are many more things you can think of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.
This recipe will become a lifesaver for you. You can make a lot of jars very quickly.
Ingredients:
- tomatoes
- fresh basil
How to cook:
1. Wash the banks well. Make the tomatoes clean too, like the basil.
You can use your favorite spices if you like.
2. Cut small fruits deeply crosswise, cut large fruits in half. If there are cherry tomatoes, then it is enough to pierce them with a toothpick in several places. Pack red fruits tightly into jars, compacting them so that some juice stands out. If desired, the tomatoes can be peeled. But if there is no time, then you can cook with it. The skin can also be removed in winter when using these canned food.
3. Place a sprig of basil between the tomatoes and cover with lids. You don't need to screw it tight now.
4. Place a kitchen towel in a wide saucepan and place jars on it. Fill with water, leaving a couple of centimeters to the lid. Put on a strong fire and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).
5. Remove the jars, screw on the lids tightly, turn upside down and wrap well. Tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.
6. Here are your "you'll lick your fingers" tomatoes. 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 with tomato, but are cooked in their own juice. At the same time, the peel of the fruits is removed, they turn out to be tender, somewhat even similar to fresh ones. You do not need to cook anything, just sterilize the filled jars. But first things first.
Ingredients for 1 liter jar:
- tomatoes
- sugar - 1 tsp
- salt - 0.5 tbsp. without a slide
- vinegar 9% - 1 tbsp.
How to cook:
1. As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next - the most time-consuming process - removing the skin. But if you know some secrets, then you can easily deal with it. First, make a cross-shaped incision on each fruit. Put all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds.
Drain hot water and fill with ice water. Such a sharp temperature drop will help to quickly remove the peel. 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 slices. In this recipe, the tomatoes are not stacked whole, but in pieces. This way they will release 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 into each liter jar a teaspoon of sugar and half a tablespoon of salt. Cover with clean sterile lids and send for sterilization.
To do this, lay a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them up to their shoulders with warm water. Put the jars in the water on the fire. After boiling water, sterilize the jars at a gentle 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 jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store in a dark place (you can at room temperature).
Canning tomatoes in tomato sauce without sterilization
This is an easy recipe for canned tomatoes in tomato sauce. At the same time, jars do not need to be sterilized either in an empty form or in a filled one. 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 easy for ourselves by using this wonderful recipe.
In winter, such blanks fly away very quickly from the table. And on next year household will ask for more to close such delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as the basis for preparing various sauces (for example, for) or dressings (for example, in).
Ingredients for 1 liter jar:
- tomatoes - how much will go 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 filling:
- sugar - 2 tbsp.
- salt - 1 tbsp. without a slide
Cooking:
1. Wash jars and lids with 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 they are needed.
Always wash jars with a new dish sponge, do not use old equipment with germs and grease for this purpose.
2. Wash and sort the tomatoes well. For tomato juice, take any vegetables, you can not presentable: crumpled, spotted, large, cracked, etc. Leave small, dense and tight fruits for laying in a jar as a whole.
3.Now pierce the stalk of these "chosen" tomatoes with a knife. Insert the knife deep enough, 2 centimeters. This is necessary so that the tomatoes warm up well and are salted.
4. At the bottom of each liter jar, put one leaf of parsley, 5 black peppercorns and a few celery leaves (clean). Next, lay tightly in a jar, but without tamping, not large tomatoes. Put a large clove of garlic, cut into slices, on top.
Thrill-seekers can put a couple of chili pepper rings.
5. Boil water in advance and pour filled jars with boiling water. Pour a little at first to warm the glass, then pour all the way to the top. Cover jars with sterilized lids and wrap with a towel to prevent heat from dissipating. Leave in this form for 20 minutes to warm up all the components.
6. Peel the Bulgarian pepper from the seeds and cut into short strips. 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 that I wrote in the last article. For tomatoes selected for juice, cut off all excess (stalk, rotten places, 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, fill the tomatoes in jars with boiled water (before heating), drain it and measure the amount.
7. Pour pepper with tomato puree, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acid-sweetness in different fruits is different. Be sure to taste your sauce. Put the resulting mixture on the stove, bring to a boil and boil for 5-7 minutes, stirring occasionally.
8. After 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce up to the very neck. To drain the water, it is convenient to use a special nylon lid with holes. If there is no such thing on the farm, use gauze.
9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished preservation upside down, check the lids for leaks, nothing should leak out. Wrap the blanks well and let them cool under the covers. On this delicious tomatoes ready in tomato sauce. Enjoy!
Salted tomatoes with horseradish and garlic
Horseradish and garlic are often used for and. But these aromatic additives give a special taste to tomatoes. I propose today 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, as it contains hot peppers. You can’t pull your family by the ears from such a treat.
Ingredients for a 2 liter jar:
- 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.
Cooking:
1.Check the jars for integrity. They should not have chips or cracks.
The age of the can for conservation should not be more than 5 years, otherwise there is a risk that the glass will burst. Look at the bottom of the can for the year of issue. Wash a suitable container with soda.
2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. Juice should be made from softer tomatoes. It will take about 1 liter for two liter jars. Bulgarian pepper is taken to give a noble touch to the juice.
3. Wash fresh greens 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 processed sufficiently.
4. At the bottom of each liter jar, put one bay leaf, 3-4 peas of allspice, a few parsley leaves, a dill umbrella, half a horseradish leaf. On top of the spices, put whole small tomatoes right with the skin.
5.When the jar is half full, cut half the pod hot pepper rings. Also add chopped garlic (a couple of cloves will be enough for one jar).
6. Continue to stack the tomatoes in jars to the top. Cover with clean lids and leave for now.
7. Take tomatoes intended for juicing. Cut them randomly and grind with a blender along with sweet pepper. Pour the resulting puree into a suitable saucepan and set to boil. After boiling, it is necessary to boil the filling for 4-5 minutes, while foam is formed.
8. When the tomato is cooked, it must be strained through a sieve to remove seeds and pieces of peel.
9. Put the strained juice on the stove, add salt and sugar to it. Boil for another 4-5 minutes after boiling. Pour the hot juice over the tomatoes to the very edge of the jar.
If you don't have time to bother with straining, you need to quickly close everything, then you can skip this step.
10. It remains to sterilize the winter yummy. This is done in the standard way: a napkin is placed on the bottom of the pan, a little water is poured. Banks are installed in a saucepan and filled with hot water, you can even boil water. This time you need to pour hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after boiling water. Banks must be covered with lids.
11.After sterilization, remove the jars from boiling water and close the lids tightly. Turn the blanks over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy-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, here high-quality tomato paste is used, 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 tbsp.
- sugar - 2 tbsp.
- acetic acid 70% - 2 tsp
- bay leaf - 3 pcs.
Cooking method:
1. First wash the jars and lids. As in the recipe above, you need to remove the skin from the tomatoes. To do this, make two cuts across the top of each fruit. Place a pot of boiling water on the stove. Place a bowl of cold water nearby, preferably with ice. Drop the tomatoes in batches into boiling water for 30 seconds. Take out with a slotted spoon and put in cold water. And then just remove the skin, helping yourself with a knife. Remove the stem.
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 flesh.
3. Boil water in a large saucepan beforehand. Pour boiling water into 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 make a filling. 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 pour over the boiling sauce. Immediately screw the caps on tightly (if they are Euro) or roll them up with a machine. Wrap the resulting yummy at night with something warm. Believe me, in winter they will eat such an appetizer, drink the filling 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 remove the skin, no need to use any spices. It is tomatoes 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 onion and seasoned with vegetable oil. Or use it to make tomato sauce in (such twists in the store are quite expensive).
Ingredients:
- tomatoes
And that's it! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide pan, lids, a seaming machine (if the lids are disposable).
Cooking:
1. Wash jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half, remove the stem. Put the fruits in jars, cut down, pressing lightly.
Take ripe tomatoes for this preparation, not salad varieties, but for preservation. They are more dense, do not spread when exposed to high temperatures. Also choose not large fruits, they fit more in a jar.
2. Apply 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 jars in this saucepan and pour water up to the marousin girdle (the place where the jar begins to narrow). Water can be poured cold, but warm is better so that it boils faster.
4. Place canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize 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 jars from boiling water and immediately roll them up. 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 a 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 a tomato)
Tomatoes according to this recipe are very fragrant. Indeed, in addition to the standard set of spices, cinnamon is added to them, which gives a special chic. I'll tell you right now that you have to work hard to get ideal workpiece. This is not a quick recipe (the quick one was above). But the result is sure to please in the winter.
Ingredients for 1 liter jar:
- tomatoes - 800-900 gr. + 250 ml juice
- salt - 1 tsp without a slide
- sugar - 1 tbsp.
- 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 out. Close the most beautiful, dense ones as a whole, and put the crumpled, spoiled ones into 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, wipe the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the store.
2. Pour the resulting juice (or puree) into a saucepan, boil and boil for 10 minutes. In the meantime, from dense tomatoes you need to remove the skin. To do this, put water on the stove, let it boil. On each tomato, make a cross-shaped cut on top and place in boiling water. Keep the tomatoes there for 1 minute, then remove, put in cold water.
3. Wash the jars thoroughly with soda or laundry soap. At the bottom of each jar, put your favorite spices, they may not be the same as in the list of ingredients. I suggest putting in each liter jar half a bay leaf, three peas of black pepper and one pea of allspice, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.
4. Remove the peel from the tomatoes and put them in prepared jars. The stalk is also desirable to cut. It is not necessary to tamp 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 into each liter jar on top of the tomatoes. Also add some cinnamon. Fill everything with tomato juice to the very brim. Cover with sterile lids and sterilize. I will not now describe in detail how to sterilize blanks, 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 closed jar very well so that the salt and sugar are distributed between the tomatoes and dissolve. This moment is important, do not miss it.
7. Turn over the preservation and wrap. After cooling, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with diseases of the gastrointestinal tract.
Video recipe of tomatoes in tomato juice with vinegar
Watch the 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 billet will be sweet and sour, moderately spicy.
Recipe for delicious tomatoes with tomato juice from the store in the autoclave
The home autoclave is becoming more and more popular among those who are constantly involved in canning. The advantages are obvious - many jars can be sterilized in one approach. 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 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 recipes with sterilization.
1. Banks do not need to be pre-sterilized, it is enough to wash them well. The same procedure must be done with lids. Then fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and pour tomato juice. Juice can be bought ready-made in the store or you can make it yourself.
Important! About 2 cm should remain to the edge of the jar. During normal sterilization, the jars are completely filled, when using an autoclave, an air cushion should be left on top.
2. Filled jars immediately roll up the lids. This is also a difference from the standard method, where the capping of cans is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. Lids must be sealed tightly.
3. Place the jars on the stand in the autoclave. If there are a lot of cans, they are installed in tiers. Pour water into the autoclave. The water should completely cover the lids. More precisely, the water level should be 2 cm above the covers.
4. Close the device with a 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 1 atmosphere is shown on the pressure gauge. Disconnect the pump and replace the protective cap.
5. Listen to see if anything hisses. There should be no extraneous sounds. If all is well, then the autoclave is hermetically sealed and the pressure is maintained in it. Plug in the appliance and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached 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 start counting down. When heated, the pressure in the autoclave will increase, this is normal.
7. When sterilization is finished, do not open the cover. You need to wait until the autoclave cools down to at least 30 degrees. That is, you just leave the jars there until they cool. When everything has cooled down (it will take several hours), you need to scroll the cap to relieve pressure. And only after that you can open the lid of the unit and get the conservation.
If you need to sterilize a new batch of jars, 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 is tastier and retains more useful substances than ordinary ones. 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 cooked dishes. In cooking, you always need to focus on your taste, always try what happens. And then you will break the applause. See you in the next article, it will definitely be very tasty.
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You have already closed many options for home canned tomatoes and are thinking, where else to put the rest of the crop? Remember about " Tomatoes in their own juice for the winter "recipes, which even after heat treatment remain quite useful in terms of gastronomic qualities, retain their natural taste and are quite suitable for other dishes with the inclusion of tomato.
Someone who has never tried the result of such experiments will say - "butter oil". This is an erroneous opinion! Juicy tomatoes and even in their own juice will amaze with amazing taste. And besides, after eating a vegetable, you can enjoy the juice-pouring, that is, it turns out such a kind of "two in one".
Tomatoes in their own juice for the winter: A simple recipe
Simple at first glance, the method proved to be very practical in practice. Substandard vegetables (overripe, wrinkled, too large, irregularly shaped, crushed, with spoiled places), which are put on a tomato, and high-quality fruits, which are the basis of the recipe, will find their use in it.
Small, strong tomatoes for laying in jars and ripe, large ones for pouring,
Salt, sand-sugar,
Lavrushka, grain black pepper, for an amateur - cinnamon and clove stars.
If there is ready-made tomato juice home production, then use it. On average, one three-liter jar will go up to a liter of juice and about 2 kilos of fruit.
Solanaceae are sorted: some are “turned” into a tomato, others are placed in prepared jars. For pouring, the fruits are scrolled in a meat grinder in mashed potatoes or through a juicer, and the juice filtered from the peel and seeds is heated over low heat. 5 tablespoons are poured into it. table salt, 6-7 tbsp. granulated sugar, 6 bay leaves and 5 allspice peas.
Water boils in another bowl. Small tomatoes are distributed in jars and poured with var, covered with lids. Additionally, for uniform heating, the container is wrapped in a terry towel, and let it stand for a short time. Then the water is drained, and the boiling tomato is poured in.
Like all " Delicious tomatoes in their own juice for the winter. Recipes”, the workpiece is preserved and kept warm until cool.
Recipe 2
The following recipe is intended for the lazy, although any preparation of home canned food can hardly be called an occupation for lazy or, conversely, busy housewives. Quick ones are prepared from the following products:
1 kilogram of red nightshade,
handful of garlic,
1 small beetroot
1 daikon root
Tomatoes are washed, pierced with a toothpick in several places, and glass seaming jars are filled with them. Filling-marinade is prepared in this way: 2-3 tomatoes, along with Bordeaux and daikon roots, are ground through a meat grinder, seasoned with crushed garlic to taste and sugar, salt (2 tablespoons of each spice).
2 tsp is also added there. table otst and, if desired, a small piece of red hot chili pepper. The mixture is brought to a boil and boiled for 10 minutes, after which it is poured into jars to the tomatoes.
The container is closed with nylon lids and taken out into the cold. The ripening period for snacks is 3-4 days; storage conditions - in a cold room.
Recipe 3
Another way to block such an unusual workpiece (without octa) involves the presence of the following ingredients for three jars of one liter each:
5 kilos of tomatoes (3 kg of small, strong and 2 kg of soft, large, fleshy),
60 g of coarse salt and sugar sand,
Peppercorns are black and allspice for flavor.
Small solanaceous are washed out, pierced a couple of times with a toothpick to avoid bursting of the fruit, and tightly fit into jars sterilized in any way. large vegetables they are cut into slices as on, folded into an enameled container, which is covered, and the contents warm up without boiling. After the hot mass is rubbed on a sieve to obtain juice.
A tablespoon of sugar and salt, a pinch of cinnamon (optional) and peppercorns are poured into the juice for every one and a half liters. By the way, you can not wipe the tomato mass, but blanch it, removing the skin, and puree it with a blender, if its uniformity is not too important for the cook. An excellent addition would be garlic, crushed through a press or chopped with a knife.
Tomato filling is poured into a separate pan, boiled, removing the oncoming foam from the surface. The bubbling juice is poured into jars with small solanaceous ones, and the container is placed for sterilization for a duration of 8-10 minutes.
All ends" Tomatoes in their own juice for the winter "recipes for the winter hermetic seal. Hot preservation should also be wrapped in a blanket and wait for it to cool, and only then take it out to the pantry.
Tomatoes in their own juice for the winter: Recipe 4
The next twist is characterized by a delicate salty aftertaste and the preservation of the natural juiciness of the fruit. Thanks to this, this one can be used to make amazing sauces. A wonderful blank can be closed from the following components:
2.5 kilos of mature nightshade,
Half an onion,
A piece of red chili,
2-3 large garlic cloves,
Horseradish root 5-7 cm,
2 dill umbrellas,
1 tbsp mustard powder,
A couple of currant leaves
1.5 liters of filtered water,
2 tbsp coarse salt.
By analogy with previous technologies, medium-sized fleshy tomatoes are washed and pierced with a fork or toothpick. Fresh green leaves and dill umbels are rinsed; the roots are peeled, washed and chopped into pieces of 2-3 cm. The garlic is peeled, and the cloves are cut into plates or simply transverse slices. The seeds of bitter pepper are cleaned, and the pulp crumbles. Those who do not like spicy snacks can reduce the amount of garlic and chili. Half of the onion is cut into half rings.
Banks on " How to cook tomatoes in your own juice for the winter "recipes prepared in advance: washed, sterilized, dried. Lids are also processed and annealed. Leaves, spicy and fragrant roots, garlic, chopped chili are placed in glass containers. Next, the containers are approximately 2/3 filled with tomatoes, periodically shaking the dishes to compact the styling.
Nightshade will be filled with saline. For him, water is taken, in which grains of salt are dissolved, and the resulting brine is filtered by overflow through gauze or cotton (linen) fabric. A clean solution (the precipitate remains in the tissue) is drained to the tomatoes in jars.
Onion half rings are laid on top and poured mustard powder. If necessary, add a little more brine. It is closed with nylon lids and kept in a room for salting for up to 3 days. As soon as the solution becomes cloudy, the snack is transferred to a cool place, where it will be salted properly in a month.
Recipe 5
Without any frills, focusing exclusively on natural taste, “naked” tomatoes are closed - without skins - in their own juice. The recipe contains a limited number of components: only tomatoes, salt and sugar, due to which the taste of the workpiece turns out to be precisely tomato, which is not interrupted spices and seasonings. You can preserve nightshade in a similar way from:
2 kilos of dense vegetables and about 3 kg of fruit per tomato,
50 g of granulated sugar,
80 g of coarse salt.
Without exception, all tomatoes are washed. Small and strong in most varieties have a dense peel, so before heat treatment they need to be pierced a couple of times with a toothpick. And only then they are dipped in boiling water for 1.5-2 minutes, doused with cold water and peeled, which will easily come off after blanching. Cans for seaming are cleaned with soda, rinsed thoroughly with water and steam sterilized; Before laying vegetables, the container should be dried.
So, “naked” tomatoes are neatly and tightly stacked in clean and dry jars. Large ones are cut into slices, put into a saucepan and simmered over low heat, and then rubbed on a sieve or mashed in any other way (the main thing is that the mashed potatoes come out homogeneous).
The outcome of the recipe depends on the quality of the tomato filling. Tomatoes in their own juice for the winter - recipes quickly". Therefore, uniformity, taste and degree of density are important criteria. Salt, sugar sand are poured into the cooked tomato, and it is thoroughly mixed.
Jars of tomatoes are poured with juice, covered with lids and sterilized in a large pot of boiling water for 10-13 minutes. The containers are rolled up with boiled lids, placed upside down and cooled. A cool place is supposed to be stored for storage, but it will also stand idle in a room or kitchen.
Recipe 6
Instead of tomato sauce for preserving tomatoes, you can use a somewhat unusual, but very interesting substitute - Tabasco sauce. It will give the appetizer a unique flavor and moderate spiciness. Although spiciness is not the main thing in the recipe, other points are more important - versatile shades in taste and variety of aromas. Required products for blockage:
tomatoes with garlic.
The tomato mixture is rubbed through a fine sieve to separate the homogeneous mass and cake. The uniform tomato is returned to the stove and boiled again. Jars with tomato pulp are poured with hot filling, sterilized in boiling water for 10-12 minutes and quickly rolled up.
« Harvesting tomatoes in their own juice for the winter. Recipes» provide an opportunity to close jars with a delicious snack, moderately spicy or, conversely, naturally natural. They are often used for cooking first courses (shchi, borscht and soups), put in salad stews, and even invigorating drinks are prepared.
Helpful Hints
If in the future rolled tomatoes are supposed to be used for the preparation of tomato sauces and dressings, then before capping they should be blanched and peeled.
For bookmarking in banks on " Tomatoes in their own juice for the winter. Recipes with photos» It is desirable to select vegetables of the same degree of maturity (either all slightly unripe, or uniformly red) and of the same variety. But not too soft!
Nightshades for tomato must be very fleshy, ripe or even overripe, and extremely juicy.
Spices in this type of preservation can be generally excluded, except for salt. Salty grains are a preservative and you can’t do without them in blockages. But others: cinnamon, cloves and even sugar are not required!
In a rebuttal to the previous point, it should be mentioned that mustard seeds would be a good addition. Both cucumbers and tomatoes are corked with them, and at the same time they acquire a pleasant astringency and a light, specific flavor. On average, about 1.5 tablespoons are poured into one three-liter bottle. mustard seeds.
Tomatoes in their own juice for the winter are the best and delicious recipes: just lick your fingers! This tasty snack from tomatoes easily and simply diversifies your festive table.
Cooking tomatoes in a tomato is as easy as shelling pears and you will need very few products. Our selection contains only the most best recipes useful preparation for the winter.
All recipes for pickled tomatoes for the winter in their own juice are so delicious that you just lick your fingers. In addition, they are easy to prepare. Sign up soon so you don't lose it!
A simple recipe for tomatoes in their own juice for the winter
Natural tomato juice is good to drink and to cook from it tomato sauce. Of the spices, only salt and sugar, and nothing else is needed to reveal the taste of this wonderful vegetable that has grown on fertile land.
Ingredients:
- 4 kg of dense ripe tomatoes;
- 6 kg of ripe tomatoes for juice.
- For every liter of juice: 1 tbsp. l. salt
- 2 tbsp. l. Sahara.
Approximate output of the finished product 6 liters
How to cook:
So, we need 2 types of tomatoes. These are well-ripened tomatoes, from which we will prepare tomato juice. As well as dense fleshy tomatoes, which we will put in bottles. It is better to opt for small and even tomatoes.
Thoroughly wash the tomatoes intended for laying. Pack clean and dry tomatoes tightly into sterile jars.
It is convenient to use 2 or 3 liter bottles, although you can roll up in a smaller container. Temporarily cover the jars with sterile lids.
Tomato juice can be prepared in a juicer or juicer, or you can use the old, as they say, "old-fashioned" method.
Here's what you should not do is to use ready-made juice, even from good manufacturers, and even more so tomato paste. Do not contaminate a fresh organic product with ingredients that have already been industrially processed. In the end, you roll tomatoes for yourself, for your family, so everything should be only natural !!!
So, back to cooking tomatoes for canning. To do this, wash ripe tomatoes no less carefully, and then cut into large pieces.
Cook chopped tomatoes in an enamel bowl until they become soft. We cover the pan with a lid so that the tomatoes release the juice faster.
Pass the tomato mass through a sieve to remove seeds and tomato skins.
Be sure to measure the amount of juice obtained. The volume varies depending on the variety and degree of ripeness of the tomato.
For each liter of tomato juice, add one tablespoon of salt (without top) and one and a half tablespoons of sugar
Boil tomato juice for 15 minutes.
With hot, literally boiling juice, carefully pour jars with tomatoes for the winter. Again cover with lids and set to sterilize. We sterilize 2-liter bottles for 30 minutes, liter bottles for 15 minutes.
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Tightly roll up the jars, turn the lids down. Preservation is desirable to wrap up to cool completely. That's all, the tomatoes in tomato juice are ready.
Tomatoes in their own juice - a recipe for the ages!
A very simple and practical recipe for pickled tomatoes, which can be used for large, soft, and slightly crushed tomatoes.
What you need for cooking:
- large, ripe tomatoes for juice;
- small tomatoes;
- salt and sugar;
- allspice-peas;
- Bay leaf;
- cloves and cinnamon (optional, this is an amateur).
A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice.
Tomatoes in their own juice for the winter - step by step recipe with photo:
- Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
- Scroll the tomatoes selected for juicing through a meat grinder, pour the cooked tomato into a saucepan and put on a small fire.
- For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves.
- After the tomato boils, remove the foam and boil until the foam stops forming (12-15 minutes).
At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato cooks. - Drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.
Tomatoes in own juice with bell pepper
Ingredients:
- mature hard tomatoes - 3.6 kg;
- ripe soft tomatoes for juice - 3 kg;
- spices per 1 liter jar: dill umbrellas - 1 pc.;
- Bulgarian pepper - 2-3 slices;
- garlic - 2-3 cloves;
- cherry leaves - 1 pc.;
- bay leaf - 1 pc.;
- black peppercorns - 3-4 pcs.;
- allspice peas - 2-3 pcs.
- For 1 liter of tomato juice: salt - 1 tablespoon;
- sugar - 2 tbsp.
Cooking:
Peel tomatoes for juice, rinse, pass through a meat grinder. Rinse the rest of the tomatoes, prick with a toothpick around the stalks in 3-4 places. Rinse jars and lids thoroughly and sterilize.
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Place dill, peppers, garlic, herbs on the bottom of the jars (you can also add horseradish, cloves, etc. to your taste - whoever likes what);
Put the tomatoes tightly in a jar and pour boiling water to the eyeballs.
As soon as the jars have cooled down, to the point where they can be safely taken with your hands, drain the water and pour a second time with boiling water.
Bring the tomato juice to a boil with the addition of sugar and salt (since all tomatoes have a different degree of acidity, if necessary, try and add either salt or sugar, the taste should be saturated).
Drain the cooled water one by one and pour boiling tomato over it - immediately tighten the hot lids tightly.
Turn the jars over on a towel and cool. 
Tomatoes in their own juice for the winter without skin
Ingredients:
- tomatoes of the "Plum" variety - 1 kg;
- large tomatoes - 1 kg;
- bay leaf - to taste;
- allspice - to taste;
- cloves - to taste;
- sugar - to taste;
- salt - to taste.
How to cook tomatoes in a tomato without skin for the winter - a step by step recipe with a photo:
Products needed for cooking
We prepare tomatoes for laying in jars: we make a cruciform incision on one side of small tomatoes and pour boiling water over them. Let's leave for a minute
Removing skins from tomatoes
Boil the lids (5-10 minutes)
We wrap the spout of the teapot with a cloth, bring the water in the teapot to a boil and put a jar on the spout. Sterilize with hot steam for 3-5 minutes
We lay out small tomatoes (without skin) in jars, and we interrupt large ones with a blender in mashed potatoes
Advice! If you want to pour pure juice over the tomatoes, strain the tomato puree through a sieve or run the tomatoes through a juicer.
Bring tomato puree to a boil
Add spices, salt and sugar 
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Advice! spices can be put directly into the jar (on a 0.5 l jar: cloves - 2 pcs., bay leaf - 1 pc., allspice - 3 pcs.) salt and sugar are placed in tomato puree to taste. Do not spare salt and sugar - the puree should be saturated.
Boil the tomato puree over low heat for 3-5 minutes. 
Filling jars of tomatoes with tomato puree
Roll up. Delicious tomatoes for the winter are ready!
Tip: if you use jars with a lid (as in the photo), then it is better to sterilize canned food
Tomatoes in their own juice for the winter - a recipe without sterilization
Recipe Ingredients:
- 3 kg of hard small tomatoes for seaming;
- 3 kg of soft juicy tomatoes for tomato juice;
- 8 pcs. black peppercorns;
- 2 sprigs of dill and parsley;
- salt at the rate of 1 tbsp. spoon and sugar 1 teaspoon per 1 liter of tomato juice.
Cooking:
Wash and sort the tomatoes, separating the spoiled fruits. Wash greens and finely chop. Coarsely chop the tomatoes for juice and place in a saucepan.
Bring to a boil, then add greens, and, stirring occasionally, simmer for 20 minutes until the tomatoes are soft.
In the boiled tomato mass, it is necessary to separate the pulp from the juice using a sieve or a special device.
Prick small tomatoes with a fork or toothpick so that they do not crack during preservation.
Pack them tightly in prepared sterilized jars, add 2 pcs. hot pepper, pour hot water, cover with lids and leave for 20 minutes.
Bring the tomato juice back to a boil, add sugar, salt and mix. Then, one by one, pour water from each jar, pour in the tomato, cover with a lid and roll up.
Rolled up cans of tomatoes in a tomato, turn over, wrap. After the banks have cooled, transfer to storage until the onset of winter.
Video: Tomatoes in a tomato for the winter without vinegar and citric acid
There are many reasons to preserve tomatoes in their own juice for the winter. It's delicious for real. This is convenient - the blockage is multi-purpose. Summer-smelling tomatoes will cheer up any second course, they will be an excellent snack. Natural juice can be enjoyed to quench your thirst. Use it to prepare all kinds of dishes.
And there are also such cases - the harvest is so plentiful that there is not enough space in the pantry or cans. And then a simple recipe for tomatoes in their own juice becomes a godsend.
There are more options for blockage than causes. I specially selected a variety of recipes with photos. So that the hostesses could treat them with a tomato, and cook hearty borscht with juice.
Take a look at the recipes. They will help you fulfill your tomato-tomato stock plan for the winter.
Recipe for tomatoes in their own juice for the winter with a natural taste without sterilization
Do you sometimes like to pick a ripe tomato from the garden, with an appetite to thresh it even without salt? Who doesn't love! This is just the recipe when you can extend this pleasure for the winter. I would call such tomatoes in their own juice for the winter without sterilization the most correct, corresponding to the name.
Simplicity does not implore the taste of the finished product. A distinctive feature of the recipe is the natural taste of tomatoes and juice. After all, we will cook it without adding any preservatives. The only thing I can add sometimes is a little bit of salt.
Tomatoes can be eaten whole. Cut into slices for salads, seasoned with onions and butter. And the juice is beyond words! Drinking it is a pleasure. I also actively use it for cooking borscht, which is the main hot dish in our family.
For conservation, we only need tomatoes. The best tomatoes, fleshy and not very large, separate for laying in a jar. From large specimens we will twist the juice. Deformed tomatoes will also go for this.
I sterilize jars. I think it's better to spend a little time, but be sure that the work will not be lost. I advise you to do this too. Iron lids I pour boiling water.
We select material for the preservation of a three-liter jar
- Medium-sized tomatoes for use as a whole - up to 2 kg.
- Large tomatoes for juice - 2.5 kg.
- Salt (optional). Based on an incomplete tablespoon per liter of juice.
It is clear that no one will mess with one bank. The indicated number will help you better navigate. On the spot, you will increase the proportions based on the actual yield.
canning process
- Let's prepare the tomato juice. This can be done with a juicer, then we will get a product without seeds. If you use a meat grinder or blender, you will need to use a sieve and remove the grains. But this is not essential. Act as you wish. I advise you to count the number of liters - suddenly you want to add salt.
- Put a pot of water on the stove. We will need it for blanching tomatoes.
- Now let's get to the tomatoes. They need to be washed, make several punctures with a toothpick in the area of the stalk. This is so that the skin does not burst, and the tomatoes have a more attractive appearance. We send the prepared vegetables to the jar.
- We put dishes with tomato juice on the stove. It should boil for 15-20 minutes. I prefer to remove the foam. And look here. If you decide to add salt, then lay it at this stage. I remind you that one liter of juice will require an incomplete tablespoon.
- Pour boiling water over the tomatoes in a jar, cover with a sterilized lid. They should be blanched for 15 minutes.
- After the time has elapsed, drain the water from the jar. Here, a nylon cap with holes can be of great help.
- The juice has boiled by this time. Now pour a jar of tomatoes with boiling juice, twist.
You have seen that the process is simple. And the effect will be amazing, you'll see.
What else would I like to recommend?
- Sign jars. I usually seal tomatoes in my own juice different recipes. The inscription helps to choose the right jar for specific purposes.
- You can add red bell pepper to the juice. It twists along with the tomatoes. And the borscht will become more fragrant, and the juice will turn out to be a multivitamin.
- The jars should cool under a warm cover. This will be additional sterilization.
Tomatoes in their own juice for the winter without sterilization. Recipe "It doesn't taste better"
The recipe matches the title. Both juice and tomatoes in their own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go with a bang, like a snack. I like to use juice for cooking with sauces, gravies. And the drink is excellent - tasty, fragrant.
What you need to prepare for 10 cans of 1.5 liters.
- Selected tomatoes in jars - kg. 10 (choose not very large)
- Tomatoes for juice - 6 - 7 kg. (both large ones and all substandard ones will go)
- Spices for 1 l. juice: 2 tbsp. l. sugar, 1.5 tbsp. salt, bay leaf, 3 peas of allspice, 1 clove.
The number of tomatoes may vary slightly in each case, as the sizes of vegetables are different. I give one more clue: if you tightly pack the tomatoes in a one and a half liter jar, then you will need about 500 ml of juice.
Step by step canning process
- Twist the vegetables into juice in a way convenient for you - a juicer, a meat grinder. The presence of grains in this case is not desirable.
- Lay all the spices, sugar and salt.
- Boil juice for 20 minutes. from the moment of boiling. Take off the foam.
- Wash selected tomatoes, make with a toothpick or a fork pricks near the stalk. Place in a sterilized jar.
- Pour boiling water over, cover with a sterile lid, blanch for 10-15 minutes.
- Drain the water.
- Pour juice over tomatoes, roll up.
- Leave to cool under a warm cover.
Take advantage of this simple recipe for tomatoes in their own juice for the winter without sterilization. No regrets, I know from personal experience.
Tomatoes in own juice "Lick your fingers". Recipe for the winter
How wonderful are tomatoes in their own juice for the winter according to the recipe you lick your fingers? And the fact that we will close them without skin. In this state, they will more easily meet with spices, and will be fully saturated with their aromas. And the juice will be unusual, very rich.
And one more difference. We will sterilize jars of tomatoes. Don't worry, it's not hard and it won't take long. And our tomatoes will remain whole and beautiful. But the jars can not be pre-sterilized, it is enough for them to be clean and dry. I read somewhere that you can not sterilize tomatoes without skins. Just pour boiling water twice for 10-15 minutes. I do not risk doing this - the tomatoes will lose their presentation.
Preparing a set of ingredients
- Ripe and hard tomatoes up to 4 kg. (Not less than 3.6 kg)
- Ripe tomatoes for juice - 3-3.5 kg.
- Cherry leaves (1 - 2 pieces per liter jar)
- Sprigs of green dill and parsley in each jar
- 2 - 3 slices bell pepper to each bank
- Garlic (1 clove per liter jar).
One liter of juice
- 2 tbsp Sahara
- 1 tbsp salt
- Lavrushka leaf
- 2 - 3 peas of black and allspice.
Cooking yummy
Recipe for tomatoes in their own juice for the winter with tomato paste without sterilization
Tomatoes in their own juice tomato paste are incredibly tasty. There is something special about them. I think that because of the concentration of the paste. I especially love cherry in this version.
The recipe is a kind of lifesaver. And when there is no plentiful harvest, and when there is time trouble over time. And here the juice does not need to be twisted. Only pasta is desirable to take high-quality and proven.
Blockage Ingredients
- Cherry tomatoes - 3 kg (you can, of course, use any others)
- Tomato paste - 1 jar 380 gr.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Ground black pepper - teaspoon
- two bay leaves
- Acetic essence 70 percent - 2 tsp.
- Water for diluting the paste - 2 liters.
- Cloves (optional) 3 pcs.
I note right away that from this amount of ingredients 4 jars of 700 ml are obtained.
Step by step cooking
- Banks must be sterilized first.
- Wash the tomatoes, make 3 pricks with a toothpick in the area of the stalk.
- Place the tomatoes tightly in a jar.
- Pour boiling water for 10 - 15 minutes, cover with a sterile lid. After the time has elapsed, drain the water.
- At this time, dilute a jar of pasta in water. Bring the juice to a boil, adding all the spices.
- Boil 15 minutes. At this stage, you need to taste the juice, if necessary, adjust by adding ingredients.
- Pour boiling juice over tomatoes, roll up.
- Put to cool under warm clothes.
These can still be tomatoes in their own juice for the winter without sterilization.
You will be infinitely grateful to the household, gobbling them up with potatoes.
A simple recipe for cooking tomatoes in your own juice for the winter
A good choice that I've been using for many years. A small amount of salt and sugar enrich the taste of the finished product.
Ingredients for 6 l. finished product
- Tomatoes in a jar - 4 kg. (dense, ripe)
- Tomatoes for juice - 6 kg.
- Salt - 1 tbsp. l. per liter
- Sugar - 2 tbsp. l per liter.
Easy cooking
- Wash the vegetables, pierce several times in the region of the stalk.
- Put in jars. It is not necessary to sterilize the container first.
- Twist tomatoes for juice. It will be better if the juice is grain-free.
- Put sugar and salt. Boil for 15 minutes from the moment of boiling. Don't forget to skim off the foam.
- Pour boiling juice over tomatoes in jars, cover with a lid, send for sterilization.
- Sterilize 10 min. from the moment the water boils in the pan.
- Then roll up the jars.
- Put under warm clothes until completely cooled.
That's it, simple and reliable. If you have the choice of tomato, give preference to cream. They will look good in jars. It will be tasty and unusual if you remove the skin from the tomatoes. But it's a matter of taste, you choose.
I hope that thrifty hostesses appreciated my recipes for tomatoes in their own juice for the winter with a photo.
Hello my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different things for you interesting recipes. Today it's the turn of tomatoes in their own juice for the winter.
Such preparations are loved no less than pickles. In my family, they are always displayed both on the festive table and on the everyday table.
All the options presented, basically, do not take much time to cook. But how you will rejoice when you open another jar of blanks.
From tomatoes you can cook just a huge amount. Starting with recipes and eating, ending with various, or. In general, a very useful and tasty vegetable.
We'll start from the very conventional way blanks. Tomatoes are desirable to take small varieties and quite strong. Take soft tomatoes for pouring, you can use substandard ones, just cut out all the bad places.
Ingredients for 3 liter jars:
- Tomatoes (strong) - 1.8 kg
- Tomatoes for pouring - 1.5 kg
- Sugar - 2 tablespoons per 1 liter of juice
- Acetic essence 70% - 0.5 teaspoon
Cooking:
1. First you need to cook tomato sauce. To do this, take prepared vegetables and grind in a blender or use an immersion blender. Then put on fire until boiling.
2. While the juice is boiling, arrange the rest of the vegetables in prepared sterilized jars. Lay tightly, but not to the very top. Leave some space for filling.
If desired, you can put spices or herbs on the bottom of the jar. Like basil and rosemary. Or just add allspice, cloves, garlic and bay leaves.
3. When the juice boils, pour it into jars. Put sugar, salt and vinegar on top.
4. Cover the jars with lids. Take a clean saucepan, put a rag on the bottom and put the jars there. Fill jars with hot water, about 3/4 full. Turn on the fire and, after boiling, sterilize for 30 minutes.
5. Then take out the jars and roll up the lids. Turn over and leave to cool, then put away in the pantry. Such blanks are remarkably stored under any conditions.
Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar
A very easy recipe to make. And it tastes just amazing. Tomatoes are very fragrant and tender. Perfect as an appetizer for all meals.
Ingredients for 7 cans of 1 liter:
- Tomatoes are small, dense - 4.5 kg
- Tomatoes for pouring (softer) - 3.5 kg
- Salt - 5 tablespoons
- Sugar - 6 tablespoons
- Bay leaf - 4 leaves
- Allspice - 5 pcs
Cooking:
1. Wash and dry dense tomatoes. Arrange them in sterilized jars to the top.
2. And wash the softer tomatoes, cut into quarters. Cut the stalks and scroll through the meat grinder.
3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaves and allspice. Mix everything thoroughly and put on fire.
4. While the puree is boiling, pour the vegetables in the jar with boiling water, close the lids and cover with a towel.
5. As soon as the tomato filling in the pan boils, remove the foam and cook for 10-15 minutes. Until the foam stops forming.
6. Pour out all the water from the cans and pour the filling into it.
7. Screw on the lids tightly, turn over and wrap with a towel. Leave it like this until it cools down completely. Then you can clean up. Such blanks are perfectly stored both in a cool place and at room temperature.
Video on how to cook tomatoes in your own juice in an autoclave
For those who have an autoclave and actively use it, I picked up this video recipe. Tomatoes taste simply divine and are stored all winter.
Ingredients per 1 liter:
- Tomatoes (small) - 12 pcs
- Tomato juice - 300 gr
- Black peppercorns - 5 pcs
- Salt - 1 teaspoon
Cooking:
1. Prepare jars in advance, it is not necessary to sterilize them. Just wash and dry well.
2. On tomatoes, make cuts on top with a cross, pour boiling water over, hold for 2 minutes and you can remove the skin.
3. Put peppercorns at the bottom of the jar, and then lay the peeled vegetables. Pour boiled juice over, leave about 1 cm on top.
4. Tighten the jars with lids and place in the autoclave. Pour about 3/4 of a jar of water into it and sterilize at a temperature of 110 degrees for 10-15 minutes.
You will see more details in the video itself. So be sure to watch to the end.
The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)
And I want to tell you this way. Tomatoes here are selected from different small varieties - "cherry", "honey drop", "cherry". Although, you can put any varieties you have in the jars. It's just so much more fun.
Ingredients for 4 liter jars:
- Tomatoes (you can take a few different varieties) - 2.5 kg
- Tomato juice - 1-2 liters (depending on the size of your vegetables)
- Carnation - 1 piece per jar
- Black peppercorns - 4 pcs per jar
- Allspice peas - 1 pc per jar
- Salt - 2 tablespoons per 1 liter of filling
- Sugar - 3 tablespoons per 1 liter of filling
Cooking:
1. Pour the juice into a saucepan, add salt and sugar there. Put on the stove until it boils. In the meantime, take care of your vegetables.
2. At the bottom of dry sterile jars, put cloves, black peppercorns and allspice. Next, start filling to the top with tomatoes.
3. Now carefully pour the boiled juice into the jars to the very top.
4. Cover the jars with lids. Take a saucepan and lay some cotton cloth on the bottom. Then put the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.
5. Then carefully remove the cans so as not to burn yourself. Roll them up with lids and, according to tradition, turn them upside down and leave to cool. Store in a cool place.
My favorite recipe for tomatoes for the winter in my juice without sterilization
I really like this way of making. I like to use yellow tomatoes like pineapple or orange for juice. He turns out so cool yellow color, but at the same time useful and taste qualities do not suffer.
Ingredients:
- Tomatoes - 6 kg
- Tomatoes (soft) - 6 kg
- Sugar - 1 teaspoon per 1 liter of juice
- Salt - 1 tablespoon per 1 liter of juice
Cooking:
1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state with a blender. Then pour it into a saucepan and put it on the stove. Add sugar and salt to it. Bring to a boil and simmer over low heat, stirring constantly, for 10 minutes.
From 6 kg of tomatoes, I get about 4 liters of juice.
2. Arrange the remaining vegetables in sterile jars and pour boiling water to the top. Cover with lids and leave for 10-15 minutes.
3. By that time, the tomato filling will be just ready. Drain the boiling water from the jars and pour the hot juice.
4. Screw on the jars with lids and invert for self-sterilization. Wrap in a warm blanket and leave to cool completely. Store them preferably in a cool place.
Tomatoes in their own juice without skin (delicious preparations for the winter)
When you remove the skins from tomatoes, they turn out even more tender. A fork easily enters the pulp and there are no these nasty splashes. And they are delicious, you just lick your fingers.
Ingredients:
- Small tomatoes - 3 kg
- Tomatoes for juice (soft varieties) - 2 kg
- Salt - 80 gr
- Sugar - 50 gr
Cooking:
1. Make criss-cross cuts on top of small tomatoes, put in a dish or pan and pour boiling water over it. Hold a little and pull out. After that, remove the skin. She will walk away easily. And also very carefully, so as not to spoil the tomatoes, cut the stem. Then put them in prepared sterilized jars, leaving a little space on top.
2. Grind soft tomatoes well with an immersion blender. If you have a juicer, then it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it on medium heat for 10 minutes, stirring and skimming off the foam.
3. After that, pour our fill into jars, cover with lids. Next, sterilize. Put a rag in the bottom of the pan and put the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).
4. Gently remove the jars from hot boiling water and immediately tighten the lids tightly. Turn them over and wrap them in a towel or blanket. Leave until completely cool. Then store in a cool place.
How to make tomatoes in your own juice with tomato paste (no skin)
Here is another simple option where our tomatoes are put in a jar without skins. Such preparations turn out incredibly tasty. Definitely try it, highly recommend.
Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.
Ingredients:
- Tomatoes (without skin) - 3 kg
- Water - 2 l
- Tomato paste - 380 gr
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Acetic essence 70% - 2 teaspoons
- Bay leaf - 3 pcs
Cooking:
1. Arrange the peeled vegetables in pre-sterilized jars as tightly as you can.
2. Pour hot boiling water into jars and cover with lids. Leave them for 10 minutes to stand in this position.
3. In the meantime, let's do the marinade. Pour water into a saucepan and put on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and switch off immediately.
4. Drain all the water from the jars and pour over the tomato marinade. Screw on the lids and wrap the jars with a warm blanket until cool. Then put away in a cool place.
How to preserve tomatoes in your own juice with grated horseradish and garlic in jars
Another very interesting recipe for spicy lovers. Tomatoes taste quite spicy. It is done very easily and quickly. You will spend less than an hour on the whole preparation.
Ingredients:
- Tomatoes (small, dense) - 2 kg
- Tomatoes for juice - 2 kg
- Bulgarian pepper - 250 gr
- Hot pepper - to taste (I add 1/4 pod)
- Horseradish chopped - 60 gr
- Garlic - 5-6 cloves
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Peppercorns - 8-10 pcs per jar
Cooking:
1. Put peppercorns on the bottom of sterilized jars. Then lay out dense small tomatoes. Pour in boiling water and leave for 30 minutes.
2. At this time, let's do the filling for now. Scroll in a blender (meat grinder, juicer) the rest of the tomatoes. Pour the resulting juice into a saucepan, add sugar, salt and put on fire.
3. Wash and deseed the peppers and cut into slices for convenience. Clean the horseradish root. Grind all these vegetables in a blender. After the juice boils, add the chopped vegetables there and cook for 10 minutes.
4. When 30 minutes have passed, drain the boiling water from the jars and pour over the tomato filling. Screw on the lids, turn over and wrap with a blanket. Leave until completely cool. Then store in a cool place.
Well, dear friends, I told you all the recipes that I know and used them myself. Choose your favorite and make wonderful and delicious tomatoes for the winter.
