Tomatoes in their own juice for the winter. Tomatoes in their own juice for the winter: subtleties of preparation

When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.

Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.

The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have a good taste. So don’t try to save money, buy only high-quality canning products.

Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them 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 “village” option. Well, clean jars need to be held over steam.

Whole tomatoes in their own juice for the winter

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

For a 3-liter jar you need to take:

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

Place small tomatoes along 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.

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

Take note!

If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika.

Sliced ​​tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other variety will do, as long as the fruits are dense and hold their shape well.

They need to be cut into 2-4 parts and placed in a jar. Peel the softer ones and crush them in a deep bowl with your hands or a mashed potato masher.

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

Cook the juice for about an hour, stirring regularly. Add salt (1 tbsp to a 2-liter jar), sugar (4 tbsp to a 2-liter jar) and an aspirin tablet. Pour over 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 tomato. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to 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 tomatoes;
• approximately 500-600 g of tomatoes per juice;
• teaspoon salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but you can also use seasoning, then a pinch is enough).

Place the cherry tomatoes in a jar and pour boiling water over them. Grind large fruits into tomatoes, 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 on each one with a needle.

Here's how to prepare cherry tomatoes and cucumbers for the winter.

Tomatoes with peppers in their own juice

The workpiece can be called “2 in one”. Vegetables can be served separately, and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. You will feel like real Italians!

For two kilos of small tomatoes you will need:

• 1-1.3 liters of prepared tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tbsp) and sugar (3 tbsp);
• garlic and fresh herbs to taste.

Place tomatoes with garlic and herbs in jars, pour boiling water over them twice, soak for 5-7 minutes. Add finely chopped pepper, salt and sugar to the tomato. Pour boiling water over the jars and roll them up.

Take note!

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

Tomatoes without vinegar in their own juice

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

For three liter jars you will need:

• 2 kilos of creamed tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• bay leaf, garlic, shower pepper.

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

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

Place 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

This recipe makes the vegetables delicious, but the gravy is even better. The taste is very similar to the famous Uncle Bens sauce, only thicker. If you don’t have time to cook, just pour it over any porridge or pasta.

Cut three kilos of tomatoes into slices and put on fire. To them send two chopped onions, a sprig of basil, thyme, and the juice of one lemon. Boil for 20 minutes, add salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and place in jars. Strain the sauce through a colander, pour in 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 preparation will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite preparation. One caveat - you can’t skimp on pasta. If you take a poor quality one, the taste will be hopelessly spoiled.

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

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

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And you don’t need to prepare tomato juice, which is a definite advantage.

At the bottom of each liter jar we put bay leaf, 5-7 peppercorns, tsp. sugar, tbsp. l salt and a pinch of lemon. Place sliced ​​tomatoes on top. Do not add water!

Cut the tomatoes generously. Don’t put everything in jars.

Cover the jars with lids and sterilize over very low heat. The tomatoes will begin to release juice and sag. Add “spare” tomatoes to the vacant space. This must be done several times until all the tomatoes have settled in the released juice.
Approximately sterilization time takes 40-50 minutes.

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

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

Tomatoes without skin in their own juice

For this recipe, you need to choose ripe, but not overripe, cream tomatoes. The fruits must be very dense to keep their shape well. You need to remove the skin from them. To do this, after washing, you should immerse them in boiling water for 2-3 minutes, then immediately transfer them to ice water. This way the skin will come off perfectly.

Place the peeled tomatoes in jars.

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

Immediately fill the jars and place 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 their own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use cinnamon in addition to the usual ingredients. It is this that gives the workpiece its original notes.

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

• 3 l. juice;
• 200 g sugar;
• 20 g salt;
• 5 pcs. pepper and cloves;
• table. l. with a heap of crushed garlic;
• a pinch of cinnamon;
• tsp ux.essences.

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

Sterilize 40 minutes after water boils.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits turn out very tasty, and the juice is simply incredible.

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

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

Note!

The workpiece should only be stored in a cool place. Otherwise, you need to pour 25 ml of 9% vinegar into each liter jar before sealing.

A simple recipe for tomatoes in their own juice with sterilization

It's actually an incredibly simple preparation method. Grind the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato is enough.

Place your favorite spices in jars. This could be peppercorns, bay leaves, cloves, etc. Place tomatoes on top.

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

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

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

A simple recipe for tomatoes in their own juice for the winter without sterilization

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

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

We will need:

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

How to cook:

You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.

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

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.

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

These are the delicious tomatoes we got in their own juice. Cook with pleasure!

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

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we will need:

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

Preparation:

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

All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.

For a 3-liter jar of tomatoes we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• several bell peppers;
• To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

1. For this recipe, we will try to reduce our efforts and will not strain the filling; we will cut the overripe tomatoes smaller and place them in a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, add citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
5. Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
6. We cut the pepper into quarters and place it in the remaining unfilled spaces.
7. Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

• 4 tablespoons sugar;
• 2 tablespoons salt;
• 2 – 3 peas of allspice,
• 3 cloves.

How to cook:

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

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

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

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

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

After this, we roll up the jars and put them away to cool.

Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

• firm, slightly unripe tomatoes – 2 kg;
• bell pepper – 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons with a small slide.

Preparation:

1. Pour the prepared juice into a saucepan and leave to boil.
2. Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind the horseradish rhizome using a meat grinder or grater.
5. We do the same with garlic.
6. For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!

It is summer now! It's a hot time, rich in fruits and vegetables. You need to have time to eat your fill of them while they are as rich in vitamins and microelements as possible. And we need to stock up for the winter so that even then we do not experience a shortage of them. In addition, vegetables can not only be served on the table as a tasty snack, but also delicious dishes can be prepared from them.

For example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it’s better to make your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare wholesome and healthy food for your loved ones.

Besides, if you take into account that all this in the store is not cheap, then you can probably work hard in the summer. For example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, they are just enough to cook just one dinner. But the winter is long, you need to prepare a lot of lunches and dinners. And if you have supplies, then cooking with them is somehow more fun.

I already told you how to preserve in one of the notes. And today let's prepare tomatoes in their own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

They taste like fresh tomatoes, but only sweet and salty. They are also good as an appetizer, but there is simply no substitute for preparing main courses. So, for example, a real one in winter can be prepared with these preparations. And not only this, but also many other dishes.

Therefore, during the preparation season, I try to prepare as many of these jars as possible. And today I am sharing with you the recipe. Moreover, this recipe can safely be called “Finger-licking good”, both the fruits themselves and the juice are so delicious. And when you eat another tomato, each time you also lick your fingers. So don't forget this when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

We will need:

• Tomatoes - 1.3 kg
• Tomatoes for juice – 1.7 kg
• Garlic - 4 cloves
• Peppercorns – 6 peas
• Salt – 2 tbsp. spoon
• Sugar – 3 tbsp. spoons

Preparation:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan and bring it to a boil. Then place a colander in it, and the jar in it, neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars have been sterilized, immediately cover them with lids.

4. Select small fruits for placing in jars. I use the plum variety, also called ladyfingers. They are hard, elastic, fleshy. And they definitely won’t fall apart, even during processing. nor during storage.

We will need large juicy tomatoes to make juice. I also have ladyfingers, but you can also use large ripe and fleshy varieties.

The most important thing is that both of them are tasty. From tasty raw materials, you get a tasty final product. This is an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put them in a saucepan, and heat them with the lid closed, but do not bring them to a boil. But in this case, it is better to first remove the skin from the tomatoes.
• Or you can use a juicer. Those residues that remain after the first squeeze can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, put the fruits in a sieve and grind them. We put a saucepan down into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But it’s still better not to be lazy and wipe it.

7. It is better to peel the specimens that we will put in jars. This is very easy to do. Pour boiling water over them all for 5 minutes, then drain the water and pour cold water over them. Then, using a knife to pick up the skin, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the area of ​​the stalk. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy and removed the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid to prevent the water from evaporating and boil for 20 minutes. If foam appears, remove it.

11. At the same time, boil water in a kettle.

12. Place whole tomatoes in the jar, packing them tightly.

13. Fill them with boiling water from the kettle. And cover with a metal lid. Leave for 10-15 minutes.

14. Then remove the metal cover and put on a plastic cover with holes. Pour the water into the pan and put it back to boil.

15. Let it simmer for 2-3 minutes, and pour in the fruits for another 10-15 minutes. Don't forget to cover with a metal lid. Drain the water again.

16. Immediately pour boiled tomato juice right up to the neck. If you did not let the juice boil too much, then it will be just enough for two jars. I only have a couple of spoons left. But to be on the safe side, you can make a little more juice. He won't disappear. There will be people who want to try it right away.

17.Cover with a metal lid. It’s good if the excess juice flows out of the jar slightly. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Screw the lid on with a seaming machine.

• They also close with screw caps, but I trust more preservation, which is sealed using a seaming machine.

19. Turn the jar over and place it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. After that, remove the blanket and check if the cans are leaking. If you did not disrupt the process and screwed them tightly, then everything should be fine.

20. The jars can then be turned over and moved to an accessible location for observation. Observe for three weeks. If during this time the lid does not swell and the juice does not become cloudy, then the whole process was successful. If the lid is swollen, then such a product should absolutely not be eaten!

But to be sure, you can add half a teaspoon of 70% vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the vein itself.

I bring to your attention a video recipe for greater clarity.

But there is another way in which you cannot do without sterilization.

How to cook tomatoes in their own juice with sterilized jars

• We do the same as in the previous recipe. But there is no need to pour boiling water over the tomatoes first.
• You need to prepare tomato juice using one of the methods described above, boil it for 10-15 minutes over low heat.
• Then pour it over the prepared fruits. And put the jars with the contents in water to sterilize for 20-25 minutes.
• Take out one jar at a time and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to properly sterilize jars of vegetables

• Take a large pan and place a thick layer of gauze or cloth on its bottom.
• Place the jars in the pan
• Pour room temperature or slightly warm water into the pan. You need so much water that it reaches the narrowing of the can, or, as they say, “up to the shoulders.”
• Bring water to a boil
• Reduce the heat until the water is slightly boiling, but not bubbling.
• We sterilize for as long as indicated in the recipe.

The sterilization time may vary for each recipe. It depends on what product we want to prepare. There are so-called “capricious” products; they should be sterilized longer than less “capricious” ones.

To be sure, before pouring tomato juice into the jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is additional acid and will keep the jars intact for a long time. In the previous recipe, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And with all confidence they can be considered a “finger-licking” recipe. They turn out as if they taste fresh. And salt and sugar only enhance this dignity. When you open the jar and start taking them out one by one, it is almost impossible to stop until the last one is eaten.

Bon appetit!

Tomatoes in their own juice complement any dish, especially in winter. However, just like lecho and crispy cucumbers. Tomato juice can be used to quench thirst or make sauces based on it.

At the beginning of the barbecue season, I always hide a jar of delicious tomatoes in order to prepare a spicy sauce for lamb or pork. And since the jars with this preparation are among the first to fly away, this can be very difficult to do. You gape a little and that’s it – there’s nothing to make sauce from.

The best option is to use your own tomatoes from the greenhouse or grown outside (weather permitting). But even store-bought ones make excellent preparations. When I didn’t have a dacha yet, I bought it at the market.

You need to use two types of tomatoes - some will go in a jar, others (large ones) for juice. I like to roll up jars of cherry tomatoes. This is convenient (they fit more compactly in the jar), and the Ox Heart variety is used for filling. They are meaty, very tasty - the preparations with them are simply “finger-licking”.

In Soviet times, when I was just taking my first steps in mastering the production of food preparations for the winter, recipes were passed down from mother to daughter and down the line, or they were exchanged at work and with neighbors. This recipe turned out to be complicated for me.

My family never made such a twist, but I really wanted to try it, because homemade always tastes better. Since I’m not in the family, I went to the offices at work with the question - who prepares the delicious food? To my surprise, there were only two people who were connoisseurs of this dish.

I made my own from two recipes and tested it on my family and guests. I’ve been using it for over 25 years – not a single jar has ever exploded, the tomatoes turn out tasty, moderately sweet and always go out with a bang. Well, what can I say, it’s truly finger-licking good.

You will need:

• Small tomatoes
• Fleshy ripe tomatoes
• Sugar

I don't include quantities because I never measured them in this recipe. Yes, and it’s impossible to say exactly, because... everything is individual and depends on the variety, ripeness, juiciness of the varieties.

For 8 liter jars I needed 3 liters of ready-made tomato juice.

• I wash and dry the tomatoes on a towel.
• I sterilize jars in the oven. It's faster that way. I wash it with soda, put it on a sheet and keep it in the oven for 15 minutes at 160 degrees. Then I open the door and let it cool without taking it out.
• I select small, dense specimens to put in jars. I make punctures with a toothpick at the base of the stalk in 3-4 places. This is necessary so that the skin does not peel off.
• I put them tightly in jars and set them aside for a while.
• To obtain juice, the fruit must be peeled. I heat a saucepan with water and place a container with cold water next to it. One by one, in portions (if there is a lot), I throw the fruits into hot water and let them sit for two minutes. I take it out and put it in the cold. Then I easily remove the skin from the surface.
• I cut it into several parts for convenience. Now we need to make juice. There are several options here. If I make a lot of preparations, I put them through a meat grinder. If there is only a small amount of tomato, I use a blender.

Tomato seeds do not interfere with the taste; they are not even noticeable. But if you are very sensitive or want a more gentle result, use a juicer

• I place the finished juice in a saucepan. For three liters I use 3 tbsp. l salt and 4 tbsp. Sahara. The taste is delicate, moderately sweet and moderately salty. Boil for about 10 minutes. Don’t forget to remove the foam with a slotted spoon.
• When the marinade is ready, carefully pour it into jars, cover with prepared metal lids and place in a saucepan. I put a cloth on the bottom so that the glass bottom does not come into contact with the metal and does not burst when heated. Pour hot water into the pan.

Make sure that there is not too much difference between the internal content and the external one.

Sterilize liter jars for 15 minutes, 0.650 gram jars are enough for 10 minutes.

Carefully remove and roll up. Turn it over - make sure it is rolled up tightly and nothing leaks out. Keep it in this form under a warm blanket until it cools completely.

I usually store it in the kitchen cabinet. They stand quietly all winter.

The most delicious tomatoes in their own juice - a recipe for centuries

A proven recipe for a delicious snack for dinner will allow you to diversify your menu, surprise your guests, and pamper yourself.

For a 3 liter jar:

• Large, soft tomatoes for juice
• Small, dense fruits – 2 kg
• Sugar
• Allspice
• Wine vinegar 6%

Wash and dry small specimens.

Remove the skin from the large ones and grind them in a meat grinder.

Fill the sterilized jars to the top with tomatoes and place tightly.

Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

While the juice is preparing, carefully pour boiling water from the kettle into the jars of tomatoes, cover with clean lids, and let stand for 10 minutes. Add salt and repeat the procedure again.

Then pour a tablespoon of wine or apple cider vinegar into a (liter) jar and pour in hot tomato juice. Screw on the lid and cool under the blanket.

A simple recipe for tomatoes in tomato juice from the store without sterilization (without vinegar)

A simple, easy and practical recipe to prepare without sterilization or vinegar. Using ready-made juice for filling reduces canning time.

You will need:

• For 5 jars (1.5 l)
• Small tomatoes – 5 kg
• Tomato juice – 3.5 l
• Salt - to taste

We wash the jars and steam them in the oven.

Pour boiling water over the lids.

Heat the juice in a saucepan, add salt to taste if necessary and boil for 3-5 minutes.

Place tomatoes in jars, add boiling water, cover with lids and leave for 10 minutes.

Drain the water and fill it with freshly boiled tomato juice and roll up the lids.

Place under blanket until completely cool.

Recipe for cooking peeled tomatoes in tomato paste

This option is suitable if you have a small amount of small-sized tomatoes. It’s a pity to twist them into juice - in this case, tomato paste will come to the rescue.

Ingredients for 5 cans of 700 grams:

• Tomatoes – 4 kg
• Water - 2 liters
• Tomato paste - 1 can - 380 grams
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Vinegar essence 70% - 2 teaspoons
• Bay leaf - 3 pcs.

First of all, let's prepare the jars in the usual way.

Then remove the peel from the tomatoes. To do this, make a cross-shaped cut on the side opposite the stalk.

Place a pan of water on the fire. When the water boils, reduce the heat, but do not turn it off. Place a cup of cold water nearby. As the water in the cup heats up, it must be changed to cold.

Dip the cut tomatoes into hot water, hold for 30 seconds and transfer to cold water. As temperatures change, the skin peels off on its own. Remove the stems and place the peeled tomatoes in sterilized jars.

When all the fruits are peeled and placed in jars (as tightly as possible), pour boiling water over them, cover with a lid and leave for 10 minutes to warm up.

Prepare the marinade from water, spices, and tomato paste. Lastly, add the essence. Warm up for 3 minutes.

Pour out the water and add the marinade. Roll up and cool.

Video - How to cook tomatoes with horseradish and garlic

The addition of spices gives the usual preparation a piquant taste and garlic aroma.

Prepare:

• Tomatoes
• Garlic
• Bell pepper
• Horseradish leaves and root
• Sugar

Preparation:

• We select fruits of the same size and put them in jars.
• There are also horseradish leaves and a few black peppercorns.
• For juice, grind the tomatoes in a blender. Put on fire and boil with spices. For 2.5 liters of juice – 2 tbsp. salt, 4 tbsp. Sahara.
• Grind sweet pepper (250 g), ¼ of garlic (finely chopped) and horseradish root (grated) in a meat grinder. Mix with juice.
• Fill the jars with hot marinade.
• Sterilize and roll up the lids.

Sliced ​​tomatoes for the winter without peel (peel) with vinegar

For this preparation, fruits of different sizes are suitable, but always fleshy and dense. Can be used to make sauces, for pizza or as a seasoning for soup.

You will need for a 1 liter jar:

• Tomatoes – 5.5 kg
• Salt – 1 tsp.
• Sugar - 1 tbsp.
• Vinegar 9% - 1 tbsp.

This amount yielded five liter jars.

We make cross-shaped cuts on the side opposite to where the branch is attached.

Fill the prepared fruits with hot water and soak in it for 15-20 seconds. After the designated time, the skin will be easily removed.

Remove the stem and cut into four parts if the tomatoes are large or into two if not very large. Place tightly in the jar. There is no need to pre-sterilize it; just wash it with soda.

Having laid half the tomatoes, add salt and sugar, continue to add tomatoes on top.

You even need to tamp them down a little, otherwise when they warm up they will settle and you will end up with an incomplete jar.

We put a towel in the pan, place the jars covered with lids, and pour in water (cold or warm). When the water boils, reduce the heat and sterilize for 15 minutes (liter), 10 minutes (0.5 liter). A couple of minutes before the end, pour vinegar into the jar.

Carefully remove and seal. Wrap in warm clothes and leave to cool. No need to turn over.

All recipes are not complicated and are quite easy and simple to prepare. Work hard now, and in winter you will delight yourself and your loved ones with delicious tomatoes in their own juice.

Almost every housewife rolls tomatoes in their own juice for the winter. Every experienced mother of the family has finger-licking recipes. And, as a rule, a notebook where it is written down how to make good preparations for the winter is carefully stored and passed on from generation to generation.

But now there is no particular problem finding good recipes - experienced housewives are happy to share them and post them on the Internet. You will find a selection of the best in our article. So, how to make the most delicious tomatoes in your own juice for the winter? Recipes with photos and descriptions of the process are presented below.

Classic recipe

If you prepare tomatoes according to the classic recipe, you can get a delicious appetizer for potatoes and meat dishes, a dressing for borscht or other soup, and natural tomato juice that you can drink. In the classic version, tomatoes in their own juice are prepared without vinegar, which is why they are so healthy.

Ingredients you will need:

• three kilograms of small tomatoes
• two kilograms of large and soft tomatoes for juice
• three tablespoons of granulated sugar
• two tablespoons of salt
• bay leaf and allspice to taste

Cooking method:

After the tomatoes have been washed and dried, and the jars have been sterilized, you can begin preparing the stock for the winter. First you need to pierce each small tomato from the stem side with a toothpick. Then we put them aside and take large tomatoes. We make juice from them. For this you can use an old-fashioned meat grinder, or modern devices - a juicer and a blender.

Pour the juice into the pan through a sieve and place on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the heat a little and cook for three to four minutes. While the juice is cooking, put the tomatoes in jars - as many as will fit. Then place the jars on a towel and carefully pour in the boiling juice. The containers must be filled to the very top. Then we take clean lids, keep them in boiling water for some time and roll up the jars. Be sure to turn them over, place them on a flat surface and wrap them up.

When the jars have cooled, put the lids on top and look - if not a single lid has come off, is not swollen, and no air is allowed in, then everything is fine, and the preparations will last all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the preparations to be stored longer, then you can put jars of tomatoes and juice to sterilize, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also not be the same.

List of products per liter jar:

• 1.3 kilograms of pink tomatoes
• tablespoon salt
• two bay leaves
• a teaspoon of sugar
• optional peppercorns

Preparation:

We wash the tomatoes and place them on a towel or napkin to dry a little. After this, carefully trim the stalks and cut them into slices. Then we take the prepared jar (necessarily sterilized) and put the tomato slices there. Sprinkle them with salt, add sugar, bay leaf and pepper. Fill the jar to the end. After this, cover the container with a lid and set to sterilize. The jar should sit in a saucepan over low heat for about forty minutes. It's better to put a towel on the bottom.

All that remains is to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes after two months. Tomatoes should be stored in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because this preparation allows them to preserve their natural taste. To make an extremely healthy snack that will last for a long time, you can do without vinegar - replace it with citric acid.

Here is the list of ingredients for a two-liter jar:

• two kilograms of tomatoes
• pinch of citric acid
• half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped cut on the smooth side where there is no stalk. The main thing is to cut through the skin; it is better not to touch the flesh. Place the tomatoes in any container and pour boiling water over them. Wait a minute, then drain the water and rinse the tomatoes with cold water. After this, carefully remove the skin from them and remove the stalk.

Place the tomatoes in a sterilized two-liter jar after pouring citric acid and salt into the bottom. A few tomatoes will definitely not fit at this stage; they will need to be put into a jar later. Cover the container with tomatoes with an iron lid and place it in the pan so that it is sterilized. Leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the previously set aside tomatoes will also fit. Add them to the jar - the juice that has come out of the tomatoes should rise to the top. All that remains is to roll up the jar and place it with the lid down under a warm blanket or jacket. This product can also be stored at room temperature.

Simple recipe with vinegar

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for tomatoes in their own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you will get three cans of blanks.

Required Products:

• about five kilograms of tomatoes (half small, half large)
• 50 grams of sugar
• three tablespoons of salt
• teaspoon of vinegar per liter
• optional black pepper and cinnamon

Preparation:

First of all, wash all the tomatoes and set them aside to dry a little. Then we take small tomatoes and pierce them with a toothpick or a wooden stick where the tails were. Firm tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be less salted and will be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or in another convenient way) and put the tomatoes in them.

Now you need to prepare the juice itself. This will require large tomatoes. They need to be cut into several pieces and placed in a pan or other container that can be placed on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt, and if desired, pepper and cinnamon. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so you will need two teaspoons of vinegar.

Let the juice cook. And periodically remove the foam. The tomato sauce should simmer slightly for about twenty minutes. You need to pour the boiling juice into the jars. Then we screw the lids on the containers, turn them over and wrap them in a warm blanket or blanket.

This is how tomatoes are prepared without sterilization. Sterilization is used when vinegar is not added to the workpieces.

1. Tomatoes can be rolled with or without skin. It’s better to make both of these, since peeled tomatoes can be used to prepare various dishes.
2. It is best to use tomatoes of the same size and proven varieties. They must also all be of the same degree of maturity. This way the preparation will be tastier.
3. Soft tomatoes will turn into mush, so it’s better to take these for juice, while the elastic ones should be left whole and put in jars.
4. It is not necessary to use spices, although many housewives add bay leaves, pepper, cinnamon, cloves or herbs. The required ingredient is salt. Without it, the preparation will not work.

Cook with pleasure, and then the result will be excellent!

Bon appetit!