Canning tomatoes in their own juice for the winter. Tomatoes in their own juice without peel

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Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. There's really nothing difficult about this recipe. canning tomatoes with their own juice no, the main thing is not to be too lazy to separate the skins and seeds from the tomatoes so that the tomato mass is more tender. But those who are especially lazy may not separate anything, but make a filling with skin and seeds, which will also be delicious. These tomatoes store well at room temperature.

Ingredients

To can tomatoes in their own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. for 1 liter of juice;

sugar - 1 tsp. for 1 liter of juice (sugar optional).

***It is advisable to regulate the amount of salt and sugar yourself, because... their quantity depends on the type of tomato and the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, but if they are sour, then you need to take more of it than in the recipe.

Cooking steps

Place the saucepan with the tomatoes to simmer, stirring the contents periodically with a wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, pass through all the boiled tomatoes in small batches, separating the skin and seeds from the tomato pulp.

When all the tomato mass has been processed, pour it into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll up with a special machine.

Leave jars of canned tomatoes in their own juice, upside down, for a day. Then put it away for storage.

Bon appetit and a delicious winter to you!

Olga 8.08.12
Good afternoon.
The recipe for tomatoes in their own juice contains no vinegar at all. Are these tomatoes only stored in the refrigerator? Will they explode at room temperature?

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

Dina 08/05/13
I made everything according to your recipe. The tomatoes turned out beautiful, and I think they were tasty. We'll open it in winter, then we'll try it :-)

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

Alyona
Leila, you can safely roll up cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stem with a toothpick so that they do not crack when you pour hot juice. For tomato juice, it is better to use regular tomatoes.

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

Alyona
No need to add water. To make the tomatoes release their juice faster, cover the pan with a lid. If you don’t want to spend a lot of time preparing the juice, you can mince the tomatoes and then cook the juice.
Whether or not to peel the tomatoes is at your discretion; this does not particularly affect the canning recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And also, peeled tomatoes are softer, more of them fit in a jar, so less tomato juice is required.

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

Irina 11/21/13
I also make these tomatoes using the same recipe. I only use the microwave to speed up the juice preparation process. I cut the tomatoes into slices, put them in a bowl, cover with a MV lid and leave for 3 minutes. Tomatoes also release juice. And then I put it through a screw juicer. It will be faster this way.

Alyona
Irina, thank you for the interesting addition to the recipe.

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

Lilia 07/29/14
Your tomatoes in juice turned out beautiful, Alena, and there are a lot of positive reviews. So the recipe is good, I will use it.

Ekaterina 08/03/14
Very good recipe, I rolled tomatoes last year, so I’m going to make them again. My son enjoys drinking the juice; I don’t buy industrial juice.

Alyona
Ekaterina, thank you for your feedback, wish you good health)))

Marina 09.08.14
I have been preparing these tomatoes for 10 years now. My family loves them very much. At first I prepared the juice with a meat grinder, but now a juicer saves the day. They are stored in my house in a closet not far from the stove and have never exploded. This year I decided to sterilize it in the oven, let's see what happens.

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

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

Natalya 08/15/14
I rolled up several bottles of tomatoes according to your recipe. Just to save time, I filled them with purchased tomato juice. Of course I boiled it thoroughly. Do you think they will be stored well?

Alyona
Natalya, with store-bought tomato juice, rolling is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as healthy as freshly prepared at home.

Irina 08/18/14
I can’t understand how jars are sterilized. Do we put the filled jars in boiling water for 30 minutes? But how do you then get them out of the hot water and how long does the water reach the jars? It’s boiling, which means it can get into the jar?

Alyona
Irina, be sure to buy special tongs for the canning jar; they cost pennies, but they greatly simplify the canning process.

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

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

Vika 02.22.15
As for me, this is just the perfect recipe for twisting tomatoes for the winter, as they say, two in one. My whole family eats them with great pleasure, and I use tomatoes to make borscht. It turns out that I save both cans and space in the pantry)). And the most important thing is that there is no vinegar here, I even give these tomatoes to my two-year-old son without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. They are delicious, and most importantly, nothing is wasted: the tomatoes are eaten, the juice is drunk.

Olga 02.08.15
Beautiful tomatoes. Lots of good reviews. So I took note of the recipe.

Mitrushina Tatyana 13.08.15
I reviewed a lot of recipes. I settled on yours. I went to do it. God bless!

Alyona
Tatyana, trust in God, but also keep an eye on technology)))

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

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

Max 09/06/15
Vitalik, bro, tomatoes don’t need to be sterilized or even washed. Gee... then let me know how it went :))))))

Svetlana 09/28/15
Don't you need spices?

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

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 interesting recipes for you. Today it’s time for tomatoes in their own juice for the winter.

Such preparations are loved no less than pickled cucumbers. In my family they are always displayed both on the holiday table and on the everyday table.

All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations.

You can cook just a huge amount of tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.

We will start with the most common harvesting method. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots.

Ingredients for 3 liter jars:

Tomatoes (strong) - 1.8 kg
Tomatoes for filling - 1.5 kg
Sugar - 2 tablespoons per 1 liter of juice
Vinegar essence 70% - 0.5 teaspoon

Preparation:

1. First you need to prepare the tomato sauce. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.

2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.

If desired, you can add spices or herbs to the bottom of the jar. For example, basil and rosemary. Or simply add allspice, cloves, garlic and bay leaf.

3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.

4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill the jars with hot water, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.

5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.

Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar

Very easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal.

Ingredients for 7 1 liter jars:

Small, dense tomatoes – 4.5 kg
Tomatoes for filling (softer) – 3.5 kg
Salt – 5 tablespoons
Sugar – 6 tablespoons
Bay leaf – 4 leaves
Allspice – 5 pcs.

Preparation:

1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.

2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.

3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.

4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.

5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.

6. Pour all the water out of the jars and pour the filling into it.

7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.

Video on how to cook tomatoes in their own juice in an autoclave

For those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter.

Ingredients for 1 liter:

Tomatoes (small) – 12 pcs.
Tomato juice – 300 gr
Black peppercorns – 5 pcs.
Salt - 1 teaspoon

Preparation:

1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly.

2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin.

3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top.

4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes.

You will see more details in the video itself. So be sure to watch until the end.

The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)

I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way.

Ingredients for 4 liter jars:

Tomatoes (you can take several different varieties) - 2.5 kg
Tomato juice - 1-2 liters (depending on the size of your vegetables)
Cloves - 1 piece per jar
Black peppercorns - 4 pieces per jar
Allspice peas - 1 piece per jar
Salt - 2 tablespoons per 1 liter of filling
Sugar - 3 tablespoons per 1 liter of filling

Preparation:

1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables.

2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. 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 pan and place some cotton cloth on the bottom. Then place 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 jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.

My favorite recipe for tomatoes for the winter in their juice without sterilization

I really like this preparation method. I like to use yellow varieties of tomatoes, such as pineapple or orange, for juice. It turns out to be such a cool yellow color, but the beneficial 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

Preparation:

1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.

From 6 kg of tomatoes I get about 4 liters of juice.

2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.

3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour out the hot juice.

4. Screw the lids on the jars and turn them over to self-sterilize. Cover with a warm blanket and leave until completely cool. Store them preferably in a cool place.

Tomatoes in their own juice without skin (delicious preparations for the winter)

When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers.

Ingredients:

Small tomatoes - 3 kg
Tomatoes for juice (soft varieties) - 2 kg
Salt - 80 g
Sugar - 50 gr

Preparation:

1. Make cross cuts on the top of small tomatoes, place them in a dish or pan and pour boiling water over them. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.

2. Grind the soft tomatoes thoroughly using an immersion blender. If you have a juicer, 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 over medium heat for another 10 minutes, stirring and skimming off the foam.

3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).

4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.

How to make tomatoes in their own juice with tomato paste (without skin)

Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.

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
Vinegar essence 70% - 2 teaspoons
Bay leaf - 3 pcs

Preparation:

1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.

2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.

3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.

4. Drain all the water from the jars and pour in the tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.

How to can tomatoes in their own juice with grated horseradish and garlic in jars

Another very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation.

Ingredients:

Tomatoes (small, dense) - 2 kg
Tomatoes for juice - 2 kg
Bell pepper – 250 gr
Hot pepper - to taste (I add 1/4 pod)
Chopped horseradish - 60 g
Garlic - 5-6 cloves
Salt - 2 tablespoons
Sugar - 4 tablespoons
Peppercorns - 8-10 pieces per jar

Preparation:

1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.

2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.

3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes.

4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in 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 have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter.

Enjoy your meal!

Today we are preparing tomatoes in our own juice for the winter. For this we need fresh, ripe and whole tomato fruits. This cooking method is reminiscent of fruit and berry compotes. Tomato fruits in this topic can be canned with skin and

We will not consider tomato fruits that have defects - limp, too misshapen or ridged, underripe or unevenly ripened, bruised, moldy or diseased.

For all recipes, tomatoes must be thoroughly washed in water to remove all contaminants. And only fruits with minor defects can be used to prepare tomato juice.

Tomatoes in their own juice - a proven recipe for the winter without vinegar

Preparing the recipe:

To prepare the recipe we will need tomato juice in large quantities. To do this, you can use the attachment to a meat grinder to squeeze out juice. Tomatoes are cut into pieces and placed in the receiving hole of the meat grinder.

In this attachment, the pulp goes into one hole, and the tomato juice is poured down the tray into another hole.

You can simply pass the tomatoes through a meat grinder and rub the mass through a sieve.

We ended up with a full pan of concentrated tomato juice.

Now we will cook tomatoes in their own juice in 2 liter jars. Jars must be clean and sterilized. A 1 liter jar of tomatoes requires half a liter of tomato juice.

Take a 1 liter measuring cup, fill it with juice and pour it into another pan.

And add another ladle for evaporation.

Pour one level tablespoon of salt and one teaspoon of granulated sugar into the second pan.

Place the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment it boils. Stir occasionally.

We begin to place whole tomatoes in jars. To do this, cut off the stalk with a knife.

You may have a special device for removing the stalk of tomatoes - use it. In the photo there is a device for removing strawberry tails - it was perfect for our case.

We put the tomatoes in the jars to the very top without any spices. Fill the jars with tomatoes with boiling water.

Cover the tops of the jars with sterilized lids and leave for 10 minutes.

Then, put a lid with holes on the jar and pour out the water. We don't need her.

Pour the prepared tomato juice into the jars of tomatoes.

We close the tin lids with a machine.

Turn closed jars upside down.

Wrap the jars until they cool completely.

The recipe for tomatoes in tomato juice is ready.

Tomatoes in their own juice with garlic, sweet pepper, spices and herbs

Preparing the recipe:

We prepare three liter sterilized jars.

I like medium sized tomatoes.

We pierce each stalk with a knife so that the tomatoes warm up well.

In each jar we put: peppercorns, a celery leaf and a bay leaf.

Place three cloves of garlic in water for 10 minutes to thoroughly clean it. Peel the garlic cloves.

Place tomatoes in jars and chopped garlic cloves on top.

Fill each jar with hot boiled water.

Cover the jars with lids and a towel for 20 minutes.

Cut the pepper into small slices.

Place the chopped peppers in the bowl in which we will cook the tomato juice.

Prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.

This is how you get homogeneous tomato juice in a blender bowl.

Pour the juice into a container with the chopped peppers. Salt to taste and mix.

After 20 minutes, put a gauze on the neck of the jar of tomatoes and drain the water.

Then pour other clean boiled hot water into the jars (second time).

Cover with lids on top for 10 minutes.

And cover the top with a towel.

We pour the secondary boiled water out of the jars and pour in the boiled tomato juice and pepper. The tomato juice was simmered until the peppers were soft for 10 - 15 minutes.

Pour hot tomato juice and pepper over the tomatoes in the jars.

Pour the juice into a ladle up to the neck.

Close the lids and seal with a seaming machine.

The recipe for tomatoes in their own juice is ready. The contents in the jar are a godsend in winter and you can eat and season your own soups.

Tomatoes in their own juice for the winter - video recipe with vinegar

In winter, the fruits are eaten whole with pleasure, or you can prepare a salad, sauce, or season soup.

Tomatoes in a tomato for the winter with sterilization

Required:

3 kg of ripe small-fruited tomatoes
2 kg large ripe tomatoes
80 g salt
50 g sugar

Preparation:

Wash small-fruited tomatoes and prick them in several places with a pointed stick.
Place the prepared tomatoes in jars up to their shoulders.
Cut large tomatoes into pieces and heat in a saucepan with a lid, without bringing to a boil.
Rub the hot mass of tomatoes through a large sieve.
Dissolve salt and sugar in the hot tomato mixture and mix well.
Then pour the tomato mixture over the tomatoes in the jars so that the level of tomato juice is 2 cm below the edges of the jar.
Sterilize liter jars in boiling water for 10 minutes.

Heat sterilization is the main method of canning vegetables. This method is based on the cessation of biochemical processes and the destruction of pathogenic microflora under the influence of high temperature.

Delicious tomatoes in their own juice - video recipe for 3 liter jars

You have learned recipes for preparing tomatoes in their own juice for the winter, whole fruits with skin. In the next article you will learn how to prepare tomatoes for the winter without skin

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