Tomatoes in their own juice per 1 liter. The best recipes for tomatoes in their own juice for the winter. Tomatoes in their own juice - recipe with sterilization

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter, it will turn out twice as delicious! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for such preservation we don’t need vinegar, 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 prepare these tomatoes in your own juice!

Ingredients and proportions

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 close tomatoes

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, then 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.

Tomatoes in their own juice will not leave anyone indifferent! It's very tasty and quite easy to prepare! We offer a selection of the most successful recipes for cooking tomatoes in their own juice for the winter.

1. A simple recipe for tomatoes in their own juice for the winter
2. Quick tomato recipe own juice

+ video recipes!

Tomatoes in their own juice: 14 best recipes for the winter

A simple recipe for tomatoes in their own juice for the winter

Required ratio of products:

10 kg of tomato (6 kg of which is for tomato).

For each liter of juice:

• 1 tbsp. l. salt
• 2 tbsp. l. caxapa.

Preparation

Place clean and dry tomatoes tightly into sterile jars

Boil tomato juice for 15 minutes. Fill the tomato jars with hot water.

Cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter jars - 15 minutes.

Seal tightly, turn over, wrap until completely cool!

Tomatoes in their own juice without sterilization - with 1 spill

Product ratio

For every liter of tomato:

• 1.5 table spoon of salt
• 2 tablespoons sugar
• 1 bay leaf
• 2 allspice peas

Preparation

We place medium-sized, strong tomatoes in prepared jars. Pour boiling water over it and cover with a towel.

Place the tomatoes in a meat grinder and place on low heat. Boil for 12-15 minutes.

Drain the water, pour boiling juice over the tomatoes and roll up immediately.

Turn it over and wrap it in a blanket until it cools completely.

Tomatoes in their own juice with bell pepper - with 2 spills

Ingredients:

• hard tomatoes - 3.6 kg;
• tomatoes for juice - 3 kg;

Spices for 1 liter jar:

• dill umbrellas - 1 pc.;
• bell pepper - 2-3 cloves;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.

For 1 liter of tomato juice:

• salt - 1 tbsp;
• caxap - 2 tbsp.

Preparation

For juice, peel the tomatoes from the stems, rinse, and pass through a meat grinder.

Rinse the remaining tomatoes, prick with a toothpick around the stalks in 3-4 places.

Rinse jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, herbs at the bottom of the jars

Place the tomatoes tightly in a jar and pour boiling water over the top.

As soon as the jars have cooled down to a state where they can be easily handled with your hands, drain the water and pour boiling water over it a second time.

Bring tomato juice to a boil with the addition of sugar and salt.

Drain the cooled water into one jar and fill with boiling tomato - immediately tighten the hot lids tightly.

Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients

• small strong tomatoes - 1 kg;
• large, ripe tomatoes, per tomato - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• caxap - to taste;
• salt - to taste.

Preparation

Removing the skin from tomatoes

Place small tomatoes (without skin) in jars, and puree large ones with a blender

Bring tomato puree to a boil

Add spices, salt and sugar

Boil tomato puree over low heat for 3-5 minutes

Fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.

Let's roll up.

Tomatoes in their own juice for the winter - recipe without sterilization

Product ratio

• 3 kg of firm small tomatoes for rolling;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pcs. black peppercorns;
• 2 sprigs of dill and parsley;
• salt - 1 tbsp. spoon per liter of tomato
• caxap - 1 teaspoon per 1 liter of tomato juice.

Preparation

Prick strong tomatoes with a fork or toothpick, place them tightly in prepared sterilized jars,

Add 2 pcs. hot pepper, add hot water, cover with lids and leave for 20 minutes.

Bring tomato juice to a boil, add caxap, salt and stir.

Pour the water out of the jars, pour in the tomato, cover with a lid and roll up.

Turn over the rolled up jars of tomatoes in tomato sauce and wrap them up.

Quick tomato recipe own juice

Required Products

• Tomatoes
• Black peppercorns

For every liter of tomato:

• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

Place strong tomatoes in sterilized jars.

Prepare tomato mass from the remaining tomatoes by chopping them with a blender and boiling the mixture.

For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.

Pour hot tomato juice over the tomatoes.

Sterilize for 20 minutes.

Spicy tomatoes in their own juice with horseradish and garlic

For 2 liters of tomato juice:

• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 g chopped bell pepper;
• 50 g grated garlic;
• 50 g grated horseradish root.

Bring the tomato mixture to a boil and pour it into the jars filled with tomatoes. Sterilize (1-liter jars - 15 minutes, 3-liter jars - 20 minutes). Seal immediately.

Recipe for tomatoes in their own juice - a simple recipe

For 1 liter of tomato juice:

• 1 tbsp salt
• 1.5 tbsp sugar

Preparation

First, put the tomatoes in jars.

Grind overripe tomatoes in a meat grinder or blender.

Boil tomato juice for 15 minutes, pour it into jars filled with tomatoes.

Two-liter jars need to be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and place them under the blanket, where they will remain until they cool.

Tomatoes in their own juice without sterilization

Products:

• 3 kg of dense small tomatoes;
• 3 kg soft tomatoes for juice;
• 8 black peppercorns;
• 2 sprigs of dill and parsley;
• sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation: Cut the tomatoes for juice into pieces, put them in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice. We prick the tomatoes with a toothpick - this way they won’t burst when pouring. Place the tomatoes in sterilized jars, add 2 peppercorns, add boiling water and leave covered for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and fill the tomatoes with tomato juice. Let's roll up. Turn the jars over and wrap them until they cool completely.

Tomatoes in tomato juice with garlic, horseradish and bell pepper

Ingredients:

• tomatoes – 2 kg;
• sweet bell pepper – 250 g;
• overripe tomatoes – 2 kg;
• garlic, chopped with horseradish root - ¼ tbsp.;
• salt – 2 tbsp. l.;
• sugar – 4 tbsp. l.

Preparation

Place the tomatoes in a 3-liter jar, rinse the overripe ones, chop them and place them in a saucepan, then bring to a boil. Cook them until they become soft. Then cool and strain through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. Once the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin sterilizing. Cans with a volume of 3 l – 20 min, 1 l – 15 min. Seal them and turn them upside down to cool.

Tomatoes in tomato juice with dill and garlic

Recipe Ingredients:

• tomato juice – 1 l;
• tomatoes – 2.5 kg;
• salt – 1 tbsp. l.;
• dill - a bunch;
• bay leaf – 10 leaves;
• curry seasoning;
• peppercorns – 10 peas;
• garlic – 3 cloves.

Preparation:

Finely chop the dill, trim the tomatoes and wash thoroughly.

Sterilize the jars and put all the spices in them.

After that, put the tomatoes there.

Bring the tomato juice to a boil and add a pinch of curry.

Fill the jars with boiling tomato juice. Then pour salt into the jars.

Sterilize jars for 7 minutes. Then roll it up.

Spicy tomatoes in their own juice in garlic-horseradish sauce

Ingredients:

• tomatoes – 2 kg;
• garlic – 6 cloves;
• currant leaves – 6 pcs;
• cherry leaves – 4 pcs;
• horseradish leaves – 1 piece;
• dill - 3 umbrellas;
• bay leaf – 10 pcs;
• black pepper – 15 peas;

Filling composition:

• Tomatoes – 1.5 kg;
• chopped horseradish and garlic mixed – 80 g;
• sugar – 1 tsp;
• salt – 3 tsp.

Preparation

To fill, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly.

Place garlic and herbs on the bottom of the jars, then tomatoes.

Boil the prepared dressing and pour it over the tomatoes.

Sterilize the jars for 20 minutes, then roll them up. Turn it over, cover it with a blanket and wait until it cools down.

Stuffed tomatoes in your own for the winter

Products for a 3 liter jar:

• small tomatoes – 2 kg;
• garlic – 2 heads;
• allspice and black pepper – 5 peas each;
• bell pepper – 2 pcs.;
• hot pepper – 1 pc.;
• horseradish root and leaves;
• onion – 0.5 heads;
• bay leaf;
• parsley and dill;
• salt and sugar - 2 tbsp. l.;
• dill - 5 umbrellas;
• tomato juice – 1.5 l.

Preparation

Wash the tomatoes, cut them in half, leaving them slightly undercut.

Garlic, cut into thin slices.

Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.

Place spices, onion, garlic clove, hot pepper, half dill and horseradish.

Then place the densely stuffed tomatoes.

Place bell peppers on the sides of the jar, dill, leaves and horseradish root on top.

Boil tomato juice and pour it over the contents of the jar. Sterilize a liter jar for 20 minutes, seal it tightly, and cool it upside down.

Tomatoes in their own juice, cut into pieces

Ingredients:

• Tomatoes – 1 kg;
• vinegar 9% – ½ tbsp;
• salt – ¾ tbsp.

Preparation

Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove any remaining fruit stems. Place half the tomatoes in a jar

Sprinkle the tomato pieces with salt according to your own taste.

Fill the jar with tomato pieces to the brim of the neck.

Sterilize tomatoes in their own juice for 30 minutes (minimum).

Sometimes more time is needed if the tomatoes are not too juicy. You need to wait until the moment when the tomatoes release a lot of juice and the jar is filled to the top.

The glass container must be carefully removed from the pan. Remove the cover. Pour vinegar on top of the tomatoes in their own juice.

Seal the jar hermetically with a lid. Turn the container over and cover with a blanket. Let cool completely.

Tomatoes in their own juice - video

We offer a selection - 5 video recipes on how to cook delicious tomatoes in your own juice!

Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. They can be prepared according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.

• To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Varieties such as Slivka and Lady's Fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes put in a jar, juice is obtained from the large ones, which is poured over the fruits in the jars.
• You can get tomato juice in several ways. Traditional way involves heating chopped vegetables until softened and then grinding them through a sieve. The result is juice that has the most delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to chop the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
• If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result will be different when using store-bought products, but experienced chefs argue that these differences are not significant.
• Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
• Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
  Tomatoes in their own juice stand well at room temperature.

You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.

Classic recipe for tomatoes in their own juice

Composition (per 3 l):

• small and dense tomatoes – 3 kg;
• large fleshy tomatoes – 2 kg;
• salt – 60 g;
• sugar – 60 g;
• table vinegar (9 percent) – 120 ml.

Cooking method:

• Wash the tomatoes.
• Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require consumption of their contents for food. short term(within 3-4 days), but if you have a large family, this will not be a problem.
• Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
• Chop large tomatoes, place in a saucepan, place on low heat and heat until the tomatoes release their juice. Rub them through a sieve.
• Pour the resulting juice into a saucepan, add salt and sugar.
• Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
• After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
• Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
• Roll up the jars with prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.

Recipe for the occasion::

Store cooked classic recipe Tomatoes in their own juice are recommended in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, canned food will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (per 2 l):

• tomatoes – 2–2.5 kg;
• salt – 20 g;
• citric acid – 2 g.

Cooking method:

• Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
• Boil water in a large saucepan and place the tomatoes in it. Wait 2 minutes.
• Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
• Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of ​​the stalks.
• Sterilize two liter jars or one two-liter jar.
• Add citric acid and a teaspoon of salt to the bottom of the jars.
• Fill the jars with tomatoes. Sprinkle the remaining salt on top.
• Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
• Pour water into the pan until it reaches the hangers of the jars.
• Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
• Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the given recipe, you can prepare large tomatoes that do not fit in a jar in their own juice for the winter. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (per 3 l):

• medium-sized tomatoes – 2 kg;
• tomato paste – 0.5 l per 1 l of water;
• water - how much will go in;
• sugar – 50 g;
• salt – 10 g;
• table vinegar (9 percent) – 20 ml;
• allspice peas – 6 pcs.;
• celery greens - 2-3 sprigs.

Cooking method:

• Sterilize the jars and place the celery and pepper in them.
• Prepare the tomatoes by piercing or peeling them.
• Place the tomatoes in a jar.
• Boil water, pour in tomatoes. Leave for 15 minutes.
• Drain the water into a saucepan, mix with tomato paste, and bring to a boil.
• Add salt and sugar, cook the juice until these products dissolve.
• Add vinegar, stir the juice, remove from heat.
• Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave it to cool, covered with a blanket.

Cook tomatoes in their own juice this recipe the easiest way, but the result will not disappoint you.

Video: Amazingly delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice are a classic of home canning. Experienced housewives try to make similar preparations every year, as they turn out to be in demand.

Product Matrix: 🥄

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

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

Classic recipe

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

Ingredients you will need:

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

Cooking method:

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

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

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

Sweet tomatoes in their own juice

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

List of products per liter jar:

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

Preparation:

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

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

Tomatoes with citric acid

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

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

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

Cooking method:

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

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

Simple recipe with vinegar

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

Required Products:

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

Preparation:

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

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

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

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

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

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

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

Bon appetit!

Best Recipes pickled vegetables

4 cans, 1 liter capacity

40 minutes

30 kcal

5/5 (1)

In summer and autumn we actively preserve vegetables and fruits. I have a small plot where all the plants I need grow. My son and I really love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we prepare tomatoes in every possible way.

Tomatoes in their own juice with peels

Necessary kitchen utensils and dishes: liter jars, lids, juice container, spoon and toothpick.

Ingredients

How to choose the right tomatoes

• For canning, it is best to use small tomatoes.
• Inspect the vegetables for stains and rot. Tomatoes that look whole, but are very soft, cannot be canned; they have already begun to deteriorate.
• Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
• Choose dense fruits; such tomatoes retain their shape well and will not turn into mush when preserved. If you bought tomatoes at the market or store, cut them before canning.
• It happens that the fruits are red and beautiful in appearance, but hard and white inside. They should not be used; they will remain hard after processing.

Tomatoes in their own juice for the winter - step-by-step recipe

Tomatoes in their own juice: cooking video

Tomatoes in their own juice without peel

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 cans, 1 liter capacity.
• Necessary kitchen utensils and dishes: knife, 6 cans, teaspoons and tablespoons and a container for sterilization.

Ingredients

Step by step recipe

Video recipe

How to store

• It is best to store any preparations in the basement. It is ideal for this, because it is cooler there in summer and much warmer in winter than outside. The disadvantage of some basements is high humidity, which causes the lids on jars to deteriorate.
• But this is the case if you keep the seaming for too long. If you don't have a basement, but have some utility rooms, they can also be used for storage. The main thing is that in winter the temperature in them does not drop below zero.
• Many people store blanks in the pantry, and this is correct, a completely suitable place. If you have a large apartment, you can equip a separate corner for storing preserved food. In a small apartment with a crowded pantry, you can store jars in kitchen cabinets or in any nook.
• The main thing is that it is located away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.

What to serve with

• These tomatoes can be served as an appetizer with meat or fish. Tomatoes are perfect for any potato dish. It can be mashed, fried or boiled potatoes.
• For porridge and pasta, this preparation will also be a great addition.
• They can be used not only as a snack, but also as a dressing for borscht, meat and vegetable stew. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes you can prepare bean dishes.

• You can sterilize jars using hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Place a pan of water on the fire and cover it with a sieve so that it stands steadily. Place the jars on top with their necks down. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
• Cherry tomatoes in their own juice are prepared in the same way as regular tomatoes. I recommend canning them with the skins on because they are small and will take a very long time to peel.
• Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour it over the tomatoes as indicated in the first recipe.

Recipe options

• I recommend the finger-licking tomato recipe for winter.
• There is also . They will be a great appetizer and addition to any meal.
• If you haven't found a recipe that suits you, check out other recipes for canning tomatoes for the winter.