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 wonderful adjika.
Sliced tomatoes for the winter in their own juice
This recipe is suitable for tomatoes large size. 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.
Pay attention!
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.
We select tomatoes. We put the hardest ones to one side. Softer - to the other. Firm tomatoes will remain intact. And the soft ones will be used for puree. There needs to be more solid ones. Although, this is not necessary. Wash all tomatoes thoroughly. Place the hard ones in sterilized jars.
Fill the jars of tomatoes with boiling water to the top. Let them stand in boiling water for 15-20 minutes. In the meantime, prepare puree from softer tomatoes. Cut them into pieces and place them in a pan. We put it on the stove. We heat them until the juice releases and they soften. Make sure the tomatoes don't burn.
When you see that all the juice has come out of the tomatoes, we begin to filter. Pour the juice into a colander. We dump the pulp there. Press it thoroughly to strain the juice.
Place the juice from the tomatoes in a saucepan on the fire. Add salt and sugar. You can put garlic and various spices, as well herbs. When the juice boils, boil it for half an hour. After that, pour the water out of the cans of tomatoes. Pour the juice obtained from boiled tomatoes into jars to the brim. Make sure you have enough juice. We roll up the jars and turn them over. Cover the top with a towel.
Of all the preparations for the winter, tomatoes are eaten especially quickly in own juice. The sweet and salty taste of tomatoes will be loved by all household members, without exception, and the preparation will quickly become a regular dish.
A winter snack can be prepared using several recipes, and for each method the finished product is just to die for.
Recipes for tomatoes in their own juice for the winter
Since the recipes call for canning tomatoes in juice, it must be prepared in advance. Tomatoes with fleshy pulp and a sweet taste are selected for juice. Juice can be obtained by twisting the fruits in a blender or using a juicer. Then the juice is brought to a boil and cooked for another 20-30 minutes. Add salt and pepper to taste. Next, they begin to prepare the tomatoes, using the most delicious cooking methods.
With vinegar
Vinegar helps increase the shelf life of the snack up to one year and gives it a refreshing sourness that will dilute the sugary taste. The amount of vinegar can be adjusted as desired.
- tomatoes – 1-1.4 kg;
- freshly brewed tomato juice;
- 1 tbsp. 6-9% vinegar;
- 1 tbsp. salt;
- 5-6 garlic cloves;
- 3-4 black peppercorns;
- 1 tbsp granulated sugar.
Preparation:
Place black peppercorns in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and part of the clove is inserted into the place from which the stalk was removed.
The skin of the tomatoes is pierced in 2-3 places with a thin needle or toothpick so that they are salted faster. Transfer the fruits into containers without pressing on the pulp.
Add the specified amount of salt and sugar to the pan with freshly brewed juice, stir until completely dissolved and boil for 3-5 minutes, add vinegar.
Pour the juice and spices into the contents of the jar and place in the microwave to heat for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.
A simple canning method that takes little time and does not require any use. large quantity ingredients. You can start cooking right away.
If you don’t have 6-9% vinegar at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.
Tomatoes in their own juice for the winter, sliced
For variety, the snack can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of a wide variety of shapes for cooking.
- 1-1.5 kg of tomatoes;
- 0.8-1 liters of tomato juice;
- 1 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. vegetable oil;
- ½ tsp. ground black pepper;
- 2-3 peas of cloves.
Preparation:
Tomato fruits are washed well under water and the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to prepared containers and sprinkled with cloves.
Bring the juice to a boil, add salt and sugar and add vegetable oil. Pour the mixture into the container to the very top and cover with a lid.
Pour 3-4 liters of water into a large saucepan and place the jar with the preparation. The jar should be in the water for most of of its volume - up to the shoulders. Turn on the heating and carry out sterilization for 10-15 minutes. Then roll up the container with a lid and keep it at room temperature another 5-6 hours.
The preparation can be tried after 6-8 weeks. The longer it sits in a cool place, the richer and brighter its taste will be.
With horseradish and garlic
To add piquancy to the preparation, horseradish is sometimes used in cooking. It will add a tart aroma and spicy notes to the appetizer.
Ingredients:
- tomatoes – 1-1.2 kg;
- tomato juice 0.8-1 l;
- 1 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. vegetable oil;
- horseradish root, 2-3 pcs.;
- garlic cloves - 4-5 pcs.
Preparation:
Wash the tomatoes and prick the skin 2-3 times with opposite sides. Transfer the fruits into containers. Horseradish root and garlic cloves are cut into large pieces and placed between the tomatoes.
Boil tomato juice in a saucepan; if it starts to thicken, you can add a little water. Add sugar, salt and butter to it.
Pour juice over the fruits and cover loosely with a lid.
The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for it to cool, take out the containers and screw the lids on tightly.
The sample is taken after a month. It is easy to remove the tomatoes from the jar with a tablespoon; before serving, pour the sauce over the tomatoes. You can sprinkle them with fresh chopped herbs.
Attention!
Disposable lids work well for rolling. They are airtight, and the workpiece will last a long time if storage conditions are met.
Tomatoes in their own juice without peel
If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruit near the stalk. Tomatoes are dipped in boiling water and kept for 30-40 seconds, then cooled under water and the skins are peeled off.
Ingredients:
- tomatoes – 1-1.2 kg;
- tomato juice – 1 l;
- 1 tbsp. salt;
- 1 tbsp. Sahara;
- 1 tsp 6% vinegar;
- 2-3 cloves of garlic;
- ½ tsp. ground black pepper.
Preparation:
Remove the skin from the tomatoes and place them in rows in a jar.
Pour the juice into the pan, bring to a boil, skim off the foam. Then dissolve sugar and salt in it and mix. Finely grate garlic into the juice, add black pepper and add vinegar.
The hot mixture is poured into the container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.
Skinless tomatoes have delicate taste, and they can be easily removed from the jar - they do not wrinkle and still keep their shape.
Finger-licking tomatoes in their own juice without vinegar
Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. To ensure that the snack lasts for more than one year, you can add more salt.
- tomatoes - 2-2.5 kg;
- 3 tbsp. salt;
- 3 tbsp. Sahara;
- 1 tbsp. vegetable oil;
- ½ tsp. citric acid;
- 3-4 cloves of garlic;
- 3-4 dill umbrellas;
- red pepper - on the tip of a knife;
- tomato juice - 1 l.
Preparation:
The tomatoes are pierced with a needle and placed loosely in the jar, dill and garlic cut into slices are placed between them.
Heat the tomato juice and add spices and citric acid to it. Pour the mixture into a jar. The container is sterilized in the microwave or oven for 8-10 minutes.
Before serving, you can boil or fry the potatoes with the tomatoes. Stewed cabbage and a variety of vegetable pickles go well with the appetizer.
Finger-licking tomatoes in their own juice without sterilization
In order not to waste extra time on sterilization, you can add more vinegar and salt to the preparation. Then the snack will last longer - at least a year.
- tomatoes – 1-1.2 kg;
- tomato juice – 1 l;
- 2-3 peppercorns;
- 1.5 tbsp. vinegar 6%;
- 2-3 bay leaves;
- 1.5 tbsp salt;
- 1 tbsp. Sahara;
- a pinch of red pepper;
- 3-4 cloves of garlic.
Preparation:
The tomatoes are washed, the stalk is cut out and placed in a sterilized container. When placing the fruits, add bay leaves with garlic and peppercorns between them.
Boil tomato juice, add vinegar, pepper, salt and sugar. Turn off the heat and fill the contents of the jar to the top with the hot mixture. While the snack is still hot, quickly screw the lids on and turn the jars over until they cool. Then the container with the workpiece is removed for storage.
Attention!
Instead of dry red pepper, you can use fresh chili pepper. It is added at your discretion, taking into account the spiciness of the ingredient.
There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:
- Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
- Tomato juice can be replaced with tomato paste: first dilute it with water in a ratio of 1:2. If the mixture turns out to be very liquid, it should be boiled over medium heat.
- The container for storing the workpiece must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
- You can store packaged snacks at a temperature of 10 to 20 degrees Celsius. You should not keep jars at home in a warm place. The optimal storage space is a basement, cellar, closet, pantry, dark closet with lockable doors, or refrigerator.
Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so much that the preparation will be immediately eaten without leaving a trace.
It seems that this year we canned everything, but no, we almost forgot the tomatoes in their own juice. How could we live 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 differences are the presence or absence of salt, sugar and spices in the juice, and whether they are sterilized or not.
Thus, we will cook tomatoes in their own juice according to classic recipe what is the best recipe preparing tomatoes in tomato juice for the winter.
Tomatoes in their 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 variety, you can use any
- 3 tbsp. Sahara
- 2 tbsp. salt
- 2-3 cloves of garlic
- 2-3 pcs allspice or black peppercorns
Preparation:
1. First, prepare the juice. Wash the tomatoes, separate them from the stalks, cut them in half and put them through a juicer, either electric or manual. The juice is obtained without seeds; if you like it with seeds, you can grind the tomatoes through a meat grinder. Place the resulting juice on low heat and boil for 20 minutes, skim off any foam that appears. After the juice boils, add salt, garlic, sugar and allspice and mix thoroughly.
2. While the juice is boiling, prepare the jars and lids by sterilizing them.
3. Place a bay leaf at the bottom of the jar and add tomatoes. We prick the tomatoes with a toothpick around the stalk, 3-4 punctures, then the skin will not burst. There is another option - peel the tomatoes, pour boiling water over them, and then into cold water and remove the skin.
4. There is no need to shake the jar; a small space between the tomatoes will allow them to warm up better.
Immediately roll them up and turn them upside down. Cover warm.
2nd option sterilized
We need:
- 2 kg ripe tomatoes for juice
- 3 kg of small tomatoes, can be peeled or chopped
- 3 tbsp. salt
- 2 tbsp. sugar, you can without it
Preparation:
1.Pour the tomatoes into juice. Let it boil for 20 minutes, add salt.
2. Place tomatoes in jars and fill with juice. Sterilize a 3 liter jar for 30-35 minutes. Tighten the jars tightly and turn them over.
Tomatoes in their own juice, sliced
We need:
for a 3 liter jar
- 3 kg small tomatoes
- 1 tsp vinegar 9% in each jar
for 1 liter of juice
- 1.5 tsp salt
- 50 g sugar
Preparation:
1. Wash and cut the tomatoes into slices and fill the jars. We don’t shake the jars, but fill them up to the neck.
If desired, you can remove the skin from the tomato; to do this, make cross cuts on the washed tomatoes, pour boiling water over them, hold for 1-2 minutes, and then dip in cold water. After this “bathing”, the skin comes off well.
You can boil tomatoes with juice, but they will become soft. This is good to do if you need tomatoes for making sauces or tomatoes.
2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. If desired, you can add bay leaf and peppercorns. Boil for 20 minutes, skim off the foam.
3. Fill the jars with the prepared juice and sterilize them for 35 minutes with a capacity of 3 liters. We seal it tightly.
Cook for your health! Bon appetit!
Canned vegetables are considered an excellent addition to meat dishes, mashed potatoes and porridge. Let's look at popular recipes for tomatoes in their own juice for the winter, which are prepared at home. The dish comes out with excellent taste. Vegetables are juicy and aromatic. They have an attractive red color and are appetizing. In addition, the output is two products - tomatoes and aromatic juice.
Simple recipes for tomatoes in their own juice for the winter with citric acid and sugar
To preserve the natural taste of tomatoes, use the classic method of preparing the product.
Ingredients needed:
- tomatoes;
- salt;
- water;
- peppercorns;
- sugar;
- garlic;
- laurel;
- citric acid;
- allspice.
Tomatoes of fleshy varieties are washed thoroughly in water. Place in a bowl to dry.
Cut in half, place in a saucepan, and place on low heat. When they give juice, cook for about 10 minutes. Then add garlic, pepper, citric acid, salt, and granulated sugar. Simmer over low heat for about 10 minutes. While the marinade is cooking, medium-sized tomatoes are thoroughly washed and dried.
Bay leaves, peppercorns, pieces of bell pepper, and tomatoes are placed alternately in steamed jars. All ingredients are poured with prepared tomato juice with garlic and citric acid. The jars are covered with lids. The cooled product is stored in a cool room.
Let's consider another recipe for tomatoes in their own juice for the winter with the addition of granulated sugar.
You will need simple products:
- ripe tomatoes;
- granulated sugar;
- allspice;
- (spice);
- salt (pinch);
- laurel
The first step is to make juice. Place the washed tomatoes in a large container to dry. A small cut in the form of a plus sign is made on each vegetable. Water is poured into the pan. Bring to a boil. In small batches, immerse the tomatoes in boiling water for 1-2 minutes. Then, using a slotted spoon, remove the vegetables and then lower them into cold water. Peel the fruits. Grind using a blender. Boil for 15 minutes.
Tomatoes of elastic varieties with thick skin and dense pulp are suitable for harvesting.
The jars are thoroughly heated over steam. When dry, fill with washed tomatoes. Sprinkle granulated sugar on top (4 tablespoons per 3 liter jar), salt (pinch), cloves, pepper (several peas). Pour in tomato marinade and cover with lids.
The jars are placed in a large saucepan with a kitchen towel or metal stand at the bottom. Pour water and put it on fire. Sterilization of the product lasts at least 25 minutes. Then the jars are sealed with lids. When they cool down, they are sent to the basement for storage.
A unique recipe for tomatoes in their own juice for the winter for busy people
The canning season requires not only effort, but also a lot of time. For those who only have one day off a week, there is a simple way to prepare delicious tomatoes without traditional sterilization.
Components required:
- tomatoes;
- garlic;
- granulated sugar;
- leaves ;
- bell pepper;
- bay leaf;
- peppercorns;
- salt.
Suitable containers are washed thoroughly soda solution, turn it upside down and let it dry. Place the lids in boiling water for 5 minutes.
It is advisable to wash the jars with a new sponge to prevent the ingress of germs.
Tomatoes are washed in cold water. Sorted carefully. Intact, elastic fruits are selected for canning. beautiful view. Their size corresponds to the opening of the prepared container. Cracked, large and wrinkled specimens are suitable for making juice.
The tomatoes that are placed in the jar are carefully pierced with a knife. It is best to do this in the place where the stalk was. The deeper the puncture, the better tomatoes warm up and soak up salt.
This preparation of tomatoes for the winter is done without sterilization, which significantly saves time.
Celery leaves, peppercorns, and bay are placed at the bottom of the prepared container. Next come tomatoes, a clove of garlic. The components are poured with boiling water. Cover the jars with lids and then with a blanket for 25 minutes. After time has passed, the water is drained.
The tomatoes left for the sauce are passed through a blender or meat grinder. Finely chopped bell pepper is added to the pulp. Mix the mass thoroughly. Place on moderate heat. Cook for 15 minutes. Add salt and sugar. Hot brine is poured over the tomatoes. Seal with lids. Turn upside down. Cover with a thick blanket until completely cool. Store at a temperature not exceeding 5°C.
Small tomatoes with a “fiery” taste
Fans of spicy snacks will love it original recipe tomato in its own juice for the winter with garlic and hot horseradish leaves.
Components used for this purpose:
- ripe tomatoes of different sizes;
- bell pepper;
- dill;
- garlic;
- horseradish leaves;
- parsley;
- salt;
- laurel;
- sugar;
- allspice (peas).
The first step is to prepare the jars. Wash thoroughly and sterilize over steam. Place the tomatoes in a bowl. Pour water and rinse several times. Dry naturally. The most beautiful specimens are put aside.
Horseradish leaves, dill umbrellas and parsley are washed. Then douse with hot water.
The product is made without vinegar. This makes it suitable for people who have high levels of stomach acidity.
Place greens, a few peppercorns, and a bay leaf on the bottom of the steamed container. Then the tomatoes are laid in rows. Having reached the middle of the jar, cut the bell pepper into slices and garlic into slices. Next add tomatoes again.
The remaining vegetables are chopped using a blender. The gruel is poured into the pan. They put it on fire. The maximum time for boiling juice is 15 minutes. At the same time, using a slotted spoon, the formed foam is periodically removed. The finished tomato is filtered through a sieve to remove any remaining peel. The product is poured back into the pan, salt and granulated sugar are added. Cook over moderate heat for 5 minutes.
The resulting marinade is poured into jars with tomatoes. Cover with lids. Sterilize in the usual way 10 minutes after the water boils. Ready tomatoes are removed from the water. When they cool down, take them to a cool room.
Spicy vegetables without marinade
Usually, separately prepared brine is used for vegetable preparations. However, in this case it will not be needed. Let's look at how to quickly prepare tomatoes in their own juice for the winter. The recipe contains only one ingredient - tomatoes. First, they are washed thoroughly. Then cut in half and place tightly in steamed jars.
It is advisable to place the fruits cut side down so that the resulting juice quickly fills the container.
Pour into a spacious saucepan hot water. Cover the bottom with thick fabric. Place jars of tomatoes. The container is placed on fire. After boiling begins, 1 liter jars are sterilized for 20 minutes. A small load is placed on top, for example some kind of lid.
Over time, the containers will contain natural juice. The finished product is removed from the pan. Sealed and stored in the basement. Tomatoes in their own juice are used to make sauces or served with meat dishes.
A simple recipe for tomatoes with tomato paste
Due to economic difficulties, not everyone can afford to buy a lot of tomatoes for canning. In this situation, a simple option for preparing preparations for the winter with tomato paste will help out.
Ingredients required for the job:
- elastic tomatoes without flaws;
- tomato paste;
- salt;
- sugar;
- seasonings are not for everybody.
Tomato paste is diluted with warm boiled water at a ratio of 1:3. Mix the mass well. Add sugar, salt, seasonings. Place on the stove and cook for 15 minutes after boiling.
The washed tomatoes are placed in steamed jars. Pour in the resulting juice and place for sterilization. Depending on the size of the container, boil for 10 to 20 minutes. Ready-made tomatoes with tomato paste are sealed with lids. Turn it upside down. Cover with a thick blanket. After cooling, they are taken to the basement.
Stuffed tomatoes in their own juice for the winter
Recipes for tomatoes in their own juice for the winter can be very different. Modern breeders have developed various varieties of tomatoes. Among them there are also hollow options. These are the fruits that are suitable for the original preparation.
Products needed:
- hollow tomatoes;
- tomatoes for juice;
- onions;
- garlic;
- carrot;
- parsley root and greens;
- vinegar;
- sugar;
- salt;
- laurel;
- allspice;
- vegetable oil.
Let's take a step-by-step look at how this amazing dish is made. First, juice is boiled from fleshy tomatoes traditional way. Then sugar, spices, and salt are added to it. Boil for about 10 more minutes.
Carrots, onions and parsley root are cut into small pieces. Fry in a frying pan in vegetable oil until golden brown. The resulting product is mixed with finely chopped garlic and chopped parsley.
Hollow fruits are prepared for stuffing. Make the cuts carefully. Fill it with a mixture of vegetables and herbs. Place in sterilized jars. Pour in the prepared juice. Sterilize containers in boiling water for about 30 minutes. The result is a finger-licking delicious appetizer that everyone will want to try.
Before sealing, pour 2 tablespoons of boiled vegetable oil into each jar.
In addition to the suggested recipes, there are many other options. Every cook has his own approach to preparing food for the winter. However step by step recipes with photos help to use unusual components in preparations for the winter. Over time, more and more new delicious dishes appear on the home table.
Georgian recipes for tomatoes in their own juice for the winter - video
