How to salt your tomatoes with your juice. Tomatoes in their own juice for the winter

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How to salt your tomatoes with your juice. Tomatoes in their own juice for the winter - video recipe with vinegar

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

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

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

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

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

1.

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

Products:

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

Step by step description of actions:

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

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

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

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

5. Add granulated sugar and salt to the filling.

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

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

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

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

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

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

2.

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

Components:

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

Cooking sequence:

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

2. Prepare all fragrant spices.

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

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

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

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

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

8. Sterilize jar lids. Clog banks with them.

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

3.

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

Required:

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

Canning steps:

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

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

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

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

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

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

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

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

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

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

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

Good luck with your cooking!

4.

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

Compound:

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

The sequence of steps for canning:

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

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

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

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

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

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

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

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

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

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

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

When choosing vegetables for harvesting, one should give preference to dense fruits. The Slivka variety and the like will ideally go. Tomatoes should be small, roughly the same shape, with firm but not too thick skins.

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

The mistake that most housewives make is to use "non-standard" for making a tomato. Such a preparation, even if it is well stored, will not have a good taste. So do not try to save money, buy only quality products for preservation.

Jars and lids must be sterilized! You shouldn't be afraid of this. It is enough to wash the cans with soda (you can even after using detergent), and then put in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. 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 obtained according to 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 black peas and shower. pepper;
clove 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 seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Tomatoes pour in two sets of boiling water for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully introduce the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. You don't have to 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 Malinovka 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 parts, put in a jar. Skin the softer ones and crush them in a deep bowl with your hands or with a mashed potato masher.

Pass through a sieve to remove the seeds, although if any 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 tablespoons) and an aspirin tablet. Pour in the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomatoes. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the workpiece is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

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

Cherry put in a jar, pour boiling water. 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.

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

Tomatoes with pepper in own juice

The blank can be called "2 in one". Vegetables can be served separately, and 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 tomatoes you will need:

1-1.3 liters of finished tomato;
1-2 pcs. Bulgarian 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 chopped into small strips to the tomato. Boiling pour jars, roll up.

Take note!

For additional 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 both homemade juice and purchased juice. 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 l. Sahara;
lavrushka, garlic, shower pepper.

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

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

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

Tomatoes with onions in their juice for the winter

According to this recipe, the vegetables are very tasty, but the gravy is even tastier. It tastes very much like the famous Ankle Bens sauce, only thicker. If there is no time for cooking, just pour them over any porridge or pasta.

Three kilos of tomatoes cut into slices and put on fire. Send two chopped onions to them, along a sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, salt to taste 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 over the tomatoes for 2-3, sterilize a 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 blank. One caveat - you can not save on pasta. If you take not high-quality, the taste will be hopelessly spoiled.

Put one or two cloves of garlic 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. paste, bring to a boil. After 5-7 min. Add by tsp salt and sugar, ½ tsp. ux. essences, a few peas of pepper.

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

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too perfect tomatoes can be used. Yes, and tomato juice does not need to be harvested, 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. Lay the sliced tomatoes on top. Do not add water!

Slice the tomatoes sparingly. Don't put everything in banks.

Cover jars with lids and sterilize over very low heat. Tomatoes will begin to let juice, settle. In the vacant place, report the "spare" tomatoes. This must be done several times until all the tomatoes settle in the released juice.
Approximately the sterilization time takes 40-50 minutes.

Proven method of harvesting. Such jars can be safely stored even in the apartment.

Tomatoes can be used as an independent snack, as well as added to various dishes, such as 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 dense in order to keep their shape well. They need to be skinned. To do this, after washing, you should lower them into boiling water for 2-3 minutes, then immediately transfer them to ice water. So the skin will come off 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.

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

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

Recipe for tomatoes in own juice in liter jars

A savory snack 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 liters of juice;
200 g of sugar;
20 g of salt;
5 pcs. shower pepper and cloves;
table. l. with a slide of crushed garlic;
a pinch of cinnamon;
tsp vinegar essences.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Mix with essence and garlic, pour 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 very tasty, and the juice is just incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil them 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 be stored only in a cool place. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before seaming.

A simple recipe for tomatoes in their own juice with sterilization

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

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

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

Tomatoes in their own juice are not only an excellent appetizer for a meat or fish dish, but also a great product that can be used to prepare all sorts of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh,. And I want to say that by preparing summer vegetables for the future, you significantly save on buying the same spins in stores during the cold season.

So do not think about what to make preparations for the winter, it is very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing in them is one thing - they retain their taste and aroma. But more importantly, they will be made by your own hands and without the use of all kinds of thickeners and various chemicals, which are so stuffed with store products. Let's get started!

The easiest recipe for tomatoes in their own juice for the winter without sterilization

This is really the simplest recipe in which there are no spices, salt and vinegar. Nothing... just tomatoes!

These tomatoes are perfect for making various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

tomatoes.

Cooking:

First, pour the water with a spatula so that there is not too sharp a temperature drop. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you will lick your fingers!

Vinegar is often used in twists. It gives tomatoes extra flavor and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.

We will need:

tomatoes;
salt - 1.5 tablespoons per 1 liter of tomato juice;
sugar - 3 tablespoons per 1 liter of tomato juice;
apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Cooking:

Based on 1 liter of tomato puree, 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious tomatoes for the winter with horseradish

This recipe mixes a whole range of flavors and flavors of summer vegetables. These are sweet peppers, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. An incredibly healthy dish that you can enjoy all winter!

We will need:

ripe tomatoes for juice - 3 kg;
tomatoes of medium ripeness - 3 kg;
garlic - 100 g;
horseradish - 100 g;
sweet pepper - 500 g;
salt - 80 g;
sugar - 100 g;
vinegar essence - 1 tablespoon;
peppercorns - optional;
chili pepper - optional.

Cooking:

If you like it spicy, you can also chop the chili pepper.

Thanks to this hole, our hard tomatoes will marinate faster.

Video how to cook tomatoes in your own juice for the winter without peel

In this video you will learn how to make peeled tomatoes. After all, many do not like it, but prefer to eat only the pulp. That is why there is such a wonderful recipe!

I want to warn you that you will have to tinker with the cleansing of the skin. But the result is worth the candle! I'm sure your loved ones will be pleasantly surprised.

We will need (per 1 liter jar):

tomatoes - 1.5 kg;
cherets fragrant peas;
hot peppercorns;
Bay leaf;
cinnamon - optional;
sugar - 1 tablespoon;
salt - 1 teaspoon.

Cooking:

Tomatoes in their own juice for the winter without vinegar

And of course, for those cooks who don't like using vinegar, there is always an alternative. All we need for spin is tomatoes and salt. An excellent recipe that is definitely worth a try this summer.

We will need:

Cooking:

For every liter of tomato juice, add 10 g of salt. For 2 liters - 20 g, etc.

We put the pan on the fire, let it boil and cook for about three minutes at a low boil.
Pour the juice into a jar.

Place the jar on the blade of a knife to prevent it from bursting.

The water should be the same temperature as the tomato sauce.

The first tomatoes are already beginning to ripen, which, of course, will be eaten fresh. But very soon there will be so many of them that it will be necessary to process them somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how - now you will definitely know!

Bon appetit!

Every day more and more tomatoes ripen. And what to do with them? After all, we can't eat everything! Of course, you can add them to different dishes instead of tomato paste or make delicious snacks from them with or. After all, these summer dishes can be eaten as much as you want.

But today we will talk about preparations for the winter. A lot of tomatoes can be used in marinated and they are very tasty, as well as salty without the addition of vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away, you won’t have time to blink an eye!

Then this preservation can be served with any meal. But I sometimes use them in the preparation of a dish. Having done this once, you will definitely want to do more next year, but in large quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the container. And here you can not only make any volumes, but also eat them later in unlimited quantities. And you will know for sure that they are much better than bought ones!

By this method, the fruits are very tasty. But you also must drink the whole brine. After all, this is natural tomato juice, which in no case should be poured out! Also, tomatoes and marinade can be added to soups, any frying. So your meals will be very tasty.

Ingredients:

Tomatoes;
Salt - 1.5 tbsp. l.;
Sugar - 3 tbsp. l.;
Tomato juice - 1 liter;
Vinegar 70% - 1 tsp

Cooking:

1. Let's start with banks. Take a liter to open and eat. Then you don't have to take up space in the fridge. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to boil for 5 minutes.

2. Now I wash the tomatoes and at the same time sort them out right away: small ones aside, and large ones with wounds into the juice.

It is better to use meaty varieties. They are sweeter and quite firm. So our preparation will be delicious just lick your fingers!

3. The tomatoes that we selected for the brine must be cut and twisted in a meat grinder or juicer. If there are special nozzles that immediately separate the pomace and seeds, then you will not have to strain it. If you used a conventional meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist another 1 - 2 times. then they will not be felt. In any case, this is a rather laborious process.

4. Put the pan with the tomato on the stove and add salt and sugar to it. Boil exactly 10 minutes.

Liter jars contain about 0.5 liters. juice, and in 2-liter 1 liter, in 3 - 1.5 liters.

5. We fill the jars with small fruits. Just first remove the stalks from them or make a few punctures with a toothpick. So they will pickle much faster.

6. Pour the tomatoes with boiling water and leave for 5 minutes. Cover the jars with lids. Then pour out the water.

7. Now pour vinegar 0.5 teaspoon into each. And immediately fill with brine. We do this to the very edge of the neck and roll up the lids. Turn over and check for leaks. In this position, put on a towel and cover with a blanket on top. We leave exactly for a day. During this time, our blanks will continue to be sterilized.

You can store this yummy in any convenient place, even in the apartment under the bed!

How to cook tomatoes in your own juice for the winter without sterilization?

all housewives do not like to sterilize conservation. After all, it's such a tricky business. Takes a lot of time. And in the summer it is not so much because everything needs to be in time. Especially if you do it all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

Tomatoes;
Black peppercorns - 1 pinch;
Bay leaf - 1 pc.;
Salt - 1 tbsp. l.;
Sugar - 2 tbsp. l.;
Tomato juice - 1 liter.

Cooking:

1. To begin with, we wash and sterilize the jars. Cover the lids with boiling water.

2. Wash and sort tomatoes. We will roll up the small ones whole, and we will process the large and rotten ones with cracks.

3. It is better to cut off all rot from fruits. Also cut the large ones into several pieces to fit into the mouth of a meat grinder or blender. Now we make thick juice or mashed potatoes from them. I use a juicer. Pour into a saucepan and add salt and sugar. Put on the stove and boil for 10 minutes.

Remember to stir the mixture occasionally so that it does not burn to the pan.

4. Put a bay leaf and allspice and black pepper at the bottom of the jar. Next, fold the tomatoes as tightly as possible to fit more. Fill them with boiling water and cover with lids. We leave for 5 minutes. Then we pour out this water, since we will no longer need it.

5. Our marinade just arrived. Pour it into jars and roll up the lids. In an inverted form, put on a litter and cover with a "fur coat". leave in this position for 24 hours.

We store in the cellar or basement. And you can serve such yummy with any potato and not only!

Recipe for making a tomato in its own juice without vinegar:

As you have already noticed, in many blanks we try not to use acid. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Try it. And we will also preserve in liter jars, because it is very convenient!

Ingredients:

Tomatoes;
Tomato juice - 1 liter;
Salt - 2 tbsp. l.;
Sugar - 3 tbsp. l.;
Allspice peas - 2 pcs.;
Carnation - 1 pc.;
Bay leaf - 1 pc.

Cooking:

1. Wash the tomatoes. cut the large ones into several pieces and put them in a blender bowl. Grind them to such an extent that it is not puree, but juice. Pour it into a saucepan and add salt and sugar. Put on the stove and cook for 10 minutes.

From 1 kg. tomato will make about 1 liter of juice. But try to choose overripe fruits, then the liquid will be tastier.

2. Wash the jars and put pepper, cloves and bay leaf on the bottom. Lay the tomatoes on top. Choose fruits that are smaller and denser. That way they won't turn into mush.

3. Boil water and fill it with our fruits. Cover with a lid and leave for 10 minutes. Then drain and refill with boiling water.

4. After 5 minutes, draining all the water, pour in the tomato marinade. We roll up the jars and put them under the covers until they cool completely.

I also suggest that you watch a video in which tomatoes are prepared in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree with bell pepper. Something like lecho turns out. It's probably delicious though. I will definitely try to make these this year.

So what do you think? I won't say it's difficult, but rather troublesome. Although the result is worth it. If you know. how else can you make such tomatoes, be sure to share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without peel?

There is another interesting way to make tomatoes in your own juice. But only with him will have to tinker a little longer. After all, we want to make them without peel. And this process takes a little more time. But we will save it on filling.

Ingredients:

Tomatoes;
Salt - 1 tsp;
Sugar - 1 tbsp. l.;
Garlic - 1 tooth;
Black peppercorns - 2 pcs.;
Allspice - 1 pc.;
Bay leaf - 1/2 pc.

Cooking:

1. My tomatoes and immediately sort through. Overripe and cracked immediately cut into pieces and sent to a blender. We need mashed potatoes from them. Ready immediately sent to the pan. You need to cook it for 10 minutes.

2. Smaller and whole fruits will be blanched. To do this, put a pot of water on the stove and boil it. We make a cross-shaped incision on the tops of the tomatoes and send them to boiling water. When the peel cracks, transfer them to cold water. So it is necessary to do with all the fruits.

3. Now we put spices in clean jars at the bottom. We remove the skin from the tomato, which leaves very easily, and put them in jars. Do not ram hard if you do not want to get porridge.

4. Pour salt and sugar into jars from above. By this time, the tomato puree had boiled. Pour hot into the container and cover with metal lids.

5. We put the jars in a saucepan with warm or hot water. We sterilize for about 20 minutes after boiling water in a saucepan. Then we roll up the lids and put them under the covers.

Such jars are stored in the basement, pantry or cellar.

Time has flown by unnoticed, and we are parting ways again. I hope you enjoy my recipes and choose the one you will make this year. Or maybe a few of them all? No doubt it will be delicious!

A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, and in their absence - tomato paste.

Varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the volume of the jar in which we marinate them. My proven and simple recipe with step by step photos will tell you how to make such a preparation for the winter.

How to preserve tomatoes in your own juice

First, we sort out the available tomatoes and wash them. For packing in jars, it is better to take dense, fleshy fruits, and soft, overripe or bursting ones will be used for juice.

When the tomatoes are washed and sorted, we make the marinade. Soft fruits are scrolled through a meat grinder, chopped with a blender or squeezed juice on a juicer. Boil the resulting slurry or juice for 20 minutes and add spices. For each liter of juice, put 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 leaves of parsley and a few peas of black pepper.

If there are no tomatoes for juice or there are few of them, then dilute the pasta with water to the consistency of tomato juice and then cook the marinade with the same spices.

While the marinade is boiling, prepare and fill the jars. At the bottom of clean jars we put a dill umbrella, a currant leaf, a horseradish leaf and a couple of garlic cloves. This amount is suitable for a half-liter jar, and for other volumes it should be reduced or increased. Remember that the more leaves and garlic we use, the more spicy and spicy taste the tomatoes in their own juice will have.

We put the tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I do not pierce, because dense fleshy fruits, even with a broken skin, do not disperse and remain whole and just as dense.

For better storage, sterilize the blanks. To do this, put a towel on the bottom in a saucepan or deep frying pan, put jars.

Pour boiling marinade into them, cover with lids. We fill the pan with water up to the shoulders of the cans and boil for 10 minutes 0.5 l, 5 minutes 0.1-0.3 l.

Then we close the lids, turn the jars over, and after cooling we put them away for storage. The total cooking time is about 40 minutes.

Tomatoes in their own juice according to this homemade recipe can be stored at room temperature.

Ready-made tomatoes are a great addition to various dishes, they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.

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