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How to properly make tomatoes in your own juice. Step-by-step recipe for tomatoes in their own juice for the winter

How to properly make tomatoes in your own juice. Step-by-step recipe for tomatoes in their own juice for the winter

The time has come to harvest and prepare plant products for the winter; in particular, we will be pleased with the edible tomato plant. These healthy, delicious vegetables can be preserved in many ways. They are salted, dried, pickled, canned, frozen, and included in canned salads. Juice is squeezed out of ripe fruits, and jam is even made from small ones.

For those who care about their own health, the most suitable method is preparing tomatoes in their own juice, which does not involve the use of vinegar, which undoubtedly increases the benefits of the finished product. In addition, during the heat treatment, the amount of useful substances does not decrease at all. On the contrary, the content of the beneficial antioxidant leucopene in fruits only increases.

We have already talked about how tomatoes can treat us, their beneficial properties were cited. We will not repeat ourselves and list them again. Today our task is to prepare tomatoes in their own juice for the winter. Let's look at the most popular recipes for this. But first, let's find out how to properly prepare products for this home cooking method:

Some useful cooking tips:

For seaming, take medium-sized, ripe, but dense fruits. Experienced housewives advise using the “cream” variety. They will not fall apart during cooking and will retain their shape perfectly even without the skin. Any very ripe and even overripe, soft tomatoes are suitable for preparing the filling.

Vinegar is usually not used with this method. But if you like a sharper, richer taste, you can add a little to taste or use citric acid. Add these components immediately before pouring vegetables into jars.

You can harvest tomatoes in their natural form, or you can first remove the skin from them. We will look at both methods.

The only spices you can use are salt and pepper. However, for a better taste, you can add a little herbs and garlic. Canned food with the addition of sweet pepper is very tasty. But don't overdo it with spices. To preserve the taste and aroma of fruits, add them to a minimum.

It is more convenient to use small, liter jars. Each will require approximately 0.5 kg of tomatoes and the same amount of tomato juice (filling).

Before use, jars should be thoroughly washed and sterilized (boiled or baked in the oven). The lids are usually boiled.

Canning tomatoes in their own juice for the winter - recipes

With skin (not peeled):

For cooking you need to prepare the following ingredients: the same amount of small, dense tomatoes and larger, soft ones (for juice), allspice, coarse salt (1 tbsp per liter of filling). Also take sugar, which you can add to taste, dry dill, and bay leaves. For this recipe you also need garlic and sweet pepper, which you peel and cut into rings.

Cooking:

Sort the tomatoes, rinse well, dry on a towel. Pass those that are used for filling through a juicer (or squeeze in another way, for example, through gauze). Pour the resulting juice into a clean saucepan. Bring to a boil, reduce temperature and cook for 15 minutes. Don't forget to remove any foam that forms. 5 minutes before the end of cooking, add salt, sugar and spices.

Place the washed fruits selected for preservation into sterile hot jars (the jars must be hot so that they do not burst when you pour boiling tomato juice). You can pierce the stem area with a fork so that the skin of the fruit does not crack during cooking.

Add a pinch of dry dill to each jar, put a few rings of sweet pepper. If desired, you can add a circle of hot chili pepper. Pour boiling tomato juice up to the neck. Cover with lids and pasteurize for 15 minutes in a saucepan of boiling water. Then roll up, turn the lids down and leave, covered with a blanket, until cool.

Without skin (peeled):

Canned fruits without skin are an excellent snack, as well as an indispensable dressing for hot dishes and a base for sauces. Before placing the fruits in the jars, make a small cut crosswise on each one in the area where the tail is attached, and then scald it with boiling water.
After a couple of minutes, pour cold water over them and you can easily remove the skin from them.

Place the peeled fruits in sterile jars. Do this carefully so as not to bruise or damage the tomatoes. Add dill and pour boiling sauce (tomato juice). If you want a finished product with a sharper taste, add a little hot pepper and/or 1 tbsp of 9% vinegar per jar before pouring.

Then place the hot jars in a pan of boiling water for pasteurization. After 15 minutes, roll up, turn over and insulate. When they cool down on their own, you can put them away for long-term storage.

We continue to prepare tomatoes in their own juice for the winter. And so:

Recipe without pasteurization

This method does not involve subsequent pasteurization of the cans, so tomatoes in their own juice for the winter are prepared much faster according to this recipe. Here's how they do it:

Let's prepare the products: 2 kg of dense tomatoes. Very tasty are small “cream” or “cherries” and 2 kg of any ripe, soft fruits (for filling). You also need 2 tablespoons of regular rock salt, sugar to taste, ground pepper (a pinch per jar) and, for flavor, a clove, also per jar.

Cooking:

First, squeeze the juice out of the soft tomatoes. To do this, it is faster and more convenient to use a juicer. But if it is not there, you can squeeze the juice through cheesecloth or chop the tomatoes, with the skins previously removed, using a blender.

Pour the juice into a saucepan, boil, and immediately reduce the temperature. Cook the filling for 15 minutes, stirring and skimming off the foam. 3 minutes before the end, add salt and sugar.

While the juice is boiling, place the thoroughly washed tomatoes into sterile, always hot, jars. Pour boiling water over each. After 5 minutes, drain the water. Add spices to each jar. For a brighter taste, you can add a piece of chili pepper. Cloves can be replaced with a clove of garlic. This is who you like best.

Pour boiling tomato juice and immediately roll up quickly. Everything else is as described earlier: turn it upside down, cover it with a blanket and leave it until it cools. Only after this can you put away the canned vegetables for storage for the winter.

If everything is done correctly, if the products have been washed well, and the jars with lids are thoroughly sterilized, tomatoes in their own juice will be stored for a long time. Only one thing can interfere with storage: the excellent taste of canned food. Therefore, most often they are eaten very quickly and there may not be enough until spring. Therefore, if your family loves tomatoes, roll up more jars.

Taking the time to cook tomatoes in their own juice for the winter will help add variety to your diet from December to April. So be patient and follow the recipes step by step. Well, if you know other interesting and simple recipes for preparing tomatoes in their own juice, share them with us. New ways of preparing vegetables for winter storage are always very necessary and in demand. Write your recipes on the same page, just below, in the comments. Thank you very much!

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter with it, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.

As you can see, this homemade preparation for the winter has so many advantages that you should definitely cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

  • 2 kg of tomatoes;
  • 1 liter of tomato juice;
  • 1.5 tablespoons salt;
  • 2 tablespoons sugar;
  • 2 peas of allspice;
  • 2 bay leaves (medium size).

How to seal tomatoes in their own juice for the winter:

For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.

We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.

Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).

This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.

At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in the jars.

We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.

Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.

For juice, you can use crushed tomatoes, irregular in shape, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. Lately I've been trying to cook with less vinegar so as not to harm my stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!

Today I want to introduce you to several wonderful and simple recipes for tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For this preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

  • tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

  • salt - 1.5 tbsp. l.
  • sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of ​​the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little hot water into the bottom and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Everyone probably loves simple and quick recipes. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But this will not affect the taste of our preparation. Let's get started.

We will need:

  • tomatoes

For 1 liter of tomato juice:

  • salt - 1 tbsp. l.
  • sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large yellow tomatoes, and put small plum tomatoes in jars.

Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

In the classic recipe for preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

  • tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
  • black peppercorns
  • Bay leaf
  • allspice
  • garlic
  • cinnamon
  • carnation

For 1 liter jar:

  • salt - 1 tbsp. l.
  • sugar - 1 tsp.
  • vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Fill the jars with hot water, preferably from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the finished hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

  • tomatoes

For 1 liter jar:

  • salt - 1 tbsp. l.
  • sugar - 1 tsp.
  • vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, make a crosswise cut on the tomato with a sharp knife.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add bell pepper to the marinade, the appetizer will receive a special flavor. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.

We will need:

  • tomatoes
  • bell pepper
  • celery leaves
  • garlic
  • Bay leaf
  • black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small, beautiful tomatoes that we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh celery leaves at the bottom of the jar.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of garlic cloves inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Cut the bell pepper into small pieces. Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a quick and simple way of preparing tomatoes in their own juice. And I think you will like it.

So, here’s another cooking method that will help please you and your family during the long, cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Preparing tomatoes in their own juice for the winter is especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be an excellent addition to various dishes. These tomatoes will appeal to both adults and children. Also on our na-bludce you will find other recipes for preparations for your winter table:,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

  • Tomatoes for twisting (medium)
  • Tomatoes for juice (large, fleshy)
  • Sugar
  • A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

Preparation:

1. Wash the jars in advance, sterilize them, boil the lids for 3 - 5 minutes.

2. We sort and wash the tomatoes. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the remaining medium-sized tomatoes, which we will use to fill the jars, we cut off the stems.

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, you need to bring the pureed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is no need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

5. Place the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly to prevent foam from forming. With constant stirring it disappears.

7. Cover with metal lids and leave them alone to warm up for 10 minutes.

8. While our jars are warming up, let’s start filling (tomato juice). The jars are warming up, and we go to the stove to make juice. Our filling should boil for 10 minutes. We don’t remove the foam, we just stir it. Now we're going to our jars and pouring tomato juice.

9. 10 minutes have passed. Let's return again to our banks. We put on a convenient lid to drain the water.

10. We pour out the water; we won’t need it anymore.

If foam has formed in a pan with tomato juice, we do not remove it, but stir our filling and it disappears.

11. Pour hot tomato juice over our tomatoes. We can adjust the salt and sugar in tomato juice ourselves to our taste. You can even roll it up without salt and sugar. This option is also possible. Due to their acidity, tomatoes will stand very well.

12. After pouring the tomatoes, immediately roll up the jars.

13. As soon as we have rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

Our recipe contains no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, even small children can eat them.

Good luck with your preparations.

Tomatoes in their own juice in slices - a simple recipe with sterilization

For this preparation you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze out the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. You can simply eat them, use them for borscht, in solyanka, or anywhere. This preparation can be used wherever tomatoes are required. It is universal. This preparation comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

  • 1 liter jars (does not need to be sterilized)
  • Lids - sterilize
  • Tomatoes
  • Granulated sugar
  • Peppercorns Mix of peppers
  • Allspice peas - optional
  • Bay leaf
  • Lemon acid

Preparation:

At the bottom of the jar put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

You should not put garlic, dill umbrellas, or any herbs in this preparation.

Let's start cutting the tomatoes, remove all the bumps, the core and cut the tomato slices; there is no need to chop this preparation.

We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no empty spaces.

In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. spoon (without a slide) of coarse salt. and on the tip of a knife, citric acid, in order to be on the safe side, so that our tomatoes do not explode; whoever stores the preparations at home in the apartment.

Cover the jars with clean lids and send them to be sterilized.

Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils, you need to take a little hot water and add cold water when we place the jars so that they do not burst.

Let's set our jars to be sterilized. We put them on gradually, we don’t put them on suddenly so that they don’t burst. You can add a little water. Sterilization time is different for all jars.

Cover everything with a lid and leave to sterilize.

During sterilization, we use a spoon on top to help compact them. The tomatoes begin to release juice and sag.

Place more tomatoes on top. Sterilize until the tomatoes are covered with juice. It is difficult to determine the sterilization time; it all depends on the jars and temperature. Cover the jars again with lids and close the lid on top too. Approximate sterilization time is 40 minutes.


  • medium hard tomatoes - 2 kg
  • tomatoes for dressing - 2 kg
  • red bell pepper – 250 gr
  • chopped horseradish - 1/4 cup
  • chopped garlic - 1/4 cup
  • sugar - 4 tbsp. l
  • peppercorns
  • coarse salt - 2 tbsp. l

    • Preparation:

    1. We sort and wash the tomatoes and peppers. We will grind large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the remaining medium-sized tomatoes, which we will put in jars, we cut off the stems. Cut the bell pepper into small slices.
    2. The first thing we'll do is make juice for pouring. Large, fleshy tomatoes must be cut and minced. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. spoon of granulated sugar, 2 tbsp. spoons of salt and put on fire.
    3. After boiling, cook for another 10 - 12 minutes over low heat, stirring.
    4. We put our tomatoes in clean jars, add 5 black peppercorns and fill them with tomato juice.
    5. We put liter jars to sterilize in boiling water for 10 minutes, three liter jars for 30 minutes.
    6. Our jars are sterilized, roll them up, turn them over and close them until they cool completely.
    7. We put our tomatoes away for storage.

    Bon appetit!

    Delicious tomatoes in their own juice will lick your fingers

    Bon appetit!

    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.

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