Tomatoes in own juice recipe. Quick tomatoes in their own juice slices for the winter
A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, and in their absence - tomato paste.
Varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the volume of the jar in which we marinate them. My proven and simple recipe with step by step photos will tell you how to make such a preparation for the winter.
How to preserve tomatoes in your own juice
First, we sort out the available tomatoes and wash them. For packing in jars, it is better to take dense, fleshy fruits, and soft, overripe or bursting ones will be used for juice.
When the tomatoes are washed and sorted, we make the marinade. Soft fruits are scrolled through a meat grinder, chopped with a blender or squeezed juice on a juicer. Boil the resulting slurry or juice for 20 minutes and add spices. For each liter of juice, put 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 leaves of parsley and a few peas of black pepper.
If there are no tomatoes for juice or there are few of them, then dilute the pasta with water to the consistency of tomato juice and then cook the marinade with the same spices.
While the marinade is boiling, prepare and fill the jars. At the bottom of clean jars we put a dill umbrella, a currant leaf, a horseradish leaf and a couple of garlic cloves. This amount is suitable for a half-liter jar, and for other volumes it should be reduced or increased. Remember that the more leaves and garlic we use, the more spicy and spicy taste the tomatoes in their own juice will have.
We put the tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I do not pierce, because dense fleshy fruits, even with a broken skin, do not disperse and remain whole and just as dense.
For better storage, sterilize the blanks. To do this, put a towel on the bottom in a saucepan or deep frying pan, put jars.
Pour boiling marinade into them, cover with lids. We fill the pan with water up to the shoulders of the cans and boil for 10 minutes 0.5 l, 5 minutes 0.1-0.3 l.
Then we close the lids, turn the jars over, and after cooling we put them away for storage. The total cooking time is about 40 minutes.
Tomatoes in their own juice according to this homemade recipe can be stored at room temperature.
Ready-made tomatoes are a great addition to various dishes, they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.
Today we are preparing tomatoes in our own juice for the winter. To do this, we need fresh, ripe and whole tomato fruits. This cooking method resembles fruit compotes. Tomato fruits in this topic can be preserved with skin and
We will not consider tomato fruits that are defective - sluggish, too ugly or ribbed, underripe or unevenly ripened, bruised, moldy or diseased.
For all recipes, tomatoes should be washed well in water to remove all impurities. And only fruits with minor defects can be used to make tomato juice.
Tomatoes in their own juice - a proven recipe for the winter without vinegar
Recipe preparation:
To prepare the recipe, we will need tomato juice in large quantities. To do this, you can use the attachment to the meat grinder for squeezing juice. Tomatoes are cut into pieces and placed in the inlet of the meat grinder.
In this prefix, the cake goes into one hole, and the tomato juice is poured down the tray into another hole.
You can simply skip the tomatoes through a meat grinder and rub the mass through a sieve.
We have a full pot of concentrated tomato juice.
Now we will cook tomatoes in our own juice for 2 liter jars. Banks must be clean and sterilized. A 1 liter jar of tomatoes takes half a liter of tomato juice.
We take a measuring cup with a capacity of 1 liter, fill it with juice and pour it into another pan.
And add another ladle for evaporation.
In the second pan, pour one tablespoon of salt without a slide and one teaspoon of granulated sugar.
We put the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment of boiling. Stir occasionally.
We begin to lay the whole fruits of tomatoes in jars. To do this, cut off the stem with a knife.
Perhaps you have a special device for removing the stalk from tomatoes - use it. In the photo, a device for removing the tails of strawberries - it was perfect for our case.
We put the tomatoes in jars to the very top without any spices. Fill jars with tomatoes with boiling water.
We cover the top of the jars with sterilized lids and leave it for 10 minutes.
Then, we put a lid with holes on the jar and pour out the water. We don't need her.
Pour the prepared tomato juice to the tomatoes in jars.
We close the tin lids with a machine.
Turn closed jars upside down.
We 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
Recipe preparation:
We prepare three liter sterilized jars.
Wash medium sized tomatoes well.
We pierce each stalk with a knife so that the tomatoes warm up well.
In each jar we put: peppercorns, celery leaves and bay leaves.
Three cloves of garlic are placed in water for 10 minutes so that it is well cleaned. We clean the garlic cloves.
We put 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.
Pepper cut into small slices.
Place the chopped pepper in a bowl in which we will boil the tomato juice.
We prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.
This is how homogeneous tomato juice is obtained in a blender bowl.
Pour the juice into the container to the chopped pepper. Salt to taste and mix.
After 20 minutes, we put gauze on the neck of the jar of tomatoes and drain the water.
Then pour another clean boiled hot water into the jars (second time).
Cover the top with lids for 10 minutes.
And cover the top with a towel.
Pour out the secondary boiled water from the jars and pour the boiled tomato juice with pepper. Tomato juice was boiled until the pepper was soft for 10-15 minutes.
Pour hot tomato juice with pepper tomatoes in jars.
Pour the juice with a ladle up to the very neck.
We close the lids and twist with a seaming machine.
The recipe for tomatoes in its own juice is ready. The contents in the bank in the winter as a godsend and eat and fill the soups yourself.
Tomatoes in their own juice for the winter - video recipe with vinegar
In winter, the fruits are eaten whole with pleasure, or you can cook a salad, sauce, season the soup.
Tomatoes in a tomato for the winter with sterilization
Required:
- 3 kg ripe small-fruited tomatoes
- 2 kg large ripe tomatoes
- 80 g salt
- 50 g sugar
Cooking:
- Wash small-fruited tomatoes and chop in several places with a pointed stick.
- Put prepared tomatoes in jars up to their shoulders.
- Cut large tomatoes into pieces and heat in a pan under a lid, without boiling.
- Rub the hot mass of tomatoes through a large sieve.
- Dissolve salt, sugar in the hot mass of tomatoes, mix well.
- Then pour tomatoes in jars with tomato mass 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 way to preserve vegetables. This method is based on the termination 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 learned the recipes for tomato preparations in their own juice for the winter with whole fruits with skin. In the next article, you will learn how to prepare tomatoes for the winter without skins.
Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by fragrant, refreshing juice. The appetizer is good as an addition to main courses, and is also used to make pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe from year to year.
To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.
The best recipes for tomatoes in their own juice for the winter
Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own zest and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dishes, and fragrant, tasty juice can simply be drunk or various sauces and dressings can be prepared on its basis.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
- 3 tablespoons of sugar;
- 3 tablespoons of salt;
- 2 grams of red ground pepper;
- 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple cider vinegar;
- 1 tablespoon of vegetable oil;
- 4 umbrellas of dill;
- 4 cloves of garlic.
Cooking:
Tomatoes are pierced with a needle or a toothpick, and tightly placed in sterilized jars (they are sterilized in the oven for 10 minutes), garlic and dill umbrellas are placed between them.
For the preparation of tomato juice, sweet, fleshy fruits are taken. To get juice from tomatoes, the peel is removed. To do this, in a pot of hot water, tomatoes are lowered in portions for 2 minutes. Then they are taken out and sent to cold water. The peel is then easily removed from the surface of the fruit.
Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice, if desired, can be filtered through gauze, a sieve.
The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, vegetable oil are added. After boiling, it is cooked for 10 minutes, citric acid or vinegar is added before turning it off. When cooking, the emerging foam is removed with a slotted spoon.
The finished drink is poured into jars with tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. A cloth or gauze is lined at the bottom of the container. Hot water is poured into the pan over the shoulders of the jars.
Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, corked with lids, installed upside down and wrapped in a blanket until cool. The cooled cans are sent to the pantry.
Ingredients:
- 5 kilograms of tomatoes;
- Tomatoes for juice or 3.5 liters of ready-made tomato juice;
- Salt - to taste.
Cooking:
Banks are washed, steamed in the oven or microwave. The lids are covered with boiling water.
Tomatoes for juice are passed through a meat grinder. The juice is heated in a saucepan, salt is added. After boiling, 3-5 minutes are detected, after which the fire is turned off.
Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Banks are placed under the covers upside down until completely cooled. Then they can be sent to storage.
Tomatoes in their own juice without vinegar: video
Ingredients:
- 2 kilograms of soft, large tomatoes for juice;
- 2 kilograms of dense fruits;
- 5 tablespoons of salt;
- 6 tablespoons of sugar;
- 8 peas of allspice;
- 3 tablespoons 6% wine or apple cider vinegar.
Cooking:
Metal canning lids are placed in boiling water for 5 minutes.
Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits get rid of the skin and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pot is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the emerging foam is removed.
While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. Banks are covered with lids and left to stand for 10 minutes. The water is drained, and the procedure is repeated again.
Then, a tablespoon of vinegar and hot tomato juice are poured into each liter jar. The container is twisted with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar, pantry.
Tomatoes for the winter in their own juice without sterilization and without vinegar: video
Ingredients:
- 5 kilograms of tomatoes;
- 2 tablespoons of salt;
- 2 tablespoons of sugar.
Cooking:
3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.
2 kilograms of medium-sized, dense washed tomatoes are cut, put in a saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.
The skin is removed from the tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.
Tomatoes in own juice. Easy way: video
Ingredients:
- 4 kilograms of tomatoes;
- 1 tablespoon of apple cider vinegar per liter of juice;
- 1 tablespoon of salt per liter of juice;
- 4 tablespoons of sugar per liter of juice;
- a pinch of cinnamon;
- 6 cloves.
Cooking:
Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and chopped with a blender. Salt and sugar are added to the tomato mass. The pot is put on fire. The juice is brought to a boil. The fire decreases when boiling, and the juice boils for 20 minutes.
Washed tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. Tomatoes are tightly laid in sterilized jars. Tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need refilling.
The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There must be no air left in the jar!
The container is corked with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.
Ingredients:
- 5 kilograms of tomatoes;
- 3 onions;
- a head of garlic;
- 3 bell peppers;
- 3 tablespoons of salt;
- 5 heaping tablespoons of sugar;
- 1.5 tablespoons of citric acid;
- 4 bay leaves;
- 4 currant leaves;
- 4 sprigs of dill or parsley;
- 24 peas of a mixture of peppers;
- 8 cloves.
Cooking:
Sprigs of parsley or dill, currant and lavrushka leaves are placed in sterilized jars. In each jar, cut peppers in half, sliced \u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For spiciness, you can take an additional chili pepper, peeled from seeds.
3.5 kilograms of tomatoes are cut from the bottom and dipped in boiling water. After 10 minutes, they are removed and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.
1.5 kilograms of soft tomatoes are randomly crushed and combined with a chopped onion. Tomatoes with onions are mashed with a blender.
The saucepan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. The emerging foam is removed with a slotted spoon.
Tomatoes are poured with boiling juice and covered with lids. Banks are placed in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.
Finished blanks are clogged with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.
Ingredients:
- 4.5 kilograms of cherry tomatoes;
- 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
- 90 grams of salt.
Cooking:
Cherries are sorted according to the degree of maturity. Soft and mature ones are poisoned for juice, and strong ones are sent to jars.
Soft tomatoes are passed through a meat grinder and rubbed through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. Juice is constantly stirred. The emerging foam is removed with a slotted spoon. The juice is boiled until the foam disappears completely.
Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are tightly packed in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.
Banks are placed in a pot of warm water. After boiling water, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the blanks are sent to storage.
Tomatoes are one of the most favorite preparations for everyone who makes conservation for the winter. Each housewife has several proven recipes that are used year after year. By cooking tomatoes in your own juice only once, any of the above recipes will be on a par with others previously used, or completely replace them.
It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.
I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.
Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for making tomatoes in tomato juice for the winter.
Tomatoes in own juice with spices two options
1st option not sterilized
Based on a 3 liter jar, we need:
- 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
- 3 kg of small tomatoes, Slivka varieties, you can use any
- 3 tbsp Sahara
- 2 tbsp salt
- 2-3 cloves of garlic
- 2-3 pieces of allspice or black peppercorns
Cooking:
1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.
2. While the juice is being cooked, we prepare jars and lids by sterilizing them.
3. Put a bay leaf at the bottom of the jar and lay the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour boiling water over them, and then into cold water and remove the skin.
4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.
Immediately roll up and turn them upside down. We cover warm.
2nd option sterilized
We need:
- 2 kg ripe tomatoes for juice
- 3 kg of small tomatoes, can be with a skin or chop
- 3 tbsp salt
- 2 tbsp sugar, you can without it
Cooking:
1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.
2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.
Tomatoes in own juice
We need:
for 3 l jar
- 3 kg small tomatoes
- 1 tsp vinegar 9% in each jar
for 1 liter of juice
- 1.5 tsp salt
- 50 g sugar
Cooking:
1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.
If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.
You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.
2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.
3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.
Prepare for health! Bon appetit!