The harvesting season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary ones, but delicious ones - you'll lick your fingers. And today I will write 9 very tasty recipes for cooking tomatoes in own juice. This method of preservation is very profitable, because you get two in one: whole vegetables and juice. By the way, tomatoes can be either with a natural taste, without even adding salt, or spicy.
The basis of all recipes is, of course, tomatoes. And then you will see diversity. The fruits are poured with tomato juice, tomato paste is used, or they are not filled with anything at all. To enhance the taste, use various herbs and spices. Try closing such bright jars once and next year you will be preparing double the amount at once.
By the way, another delicious tomato preparation is. I wrote about her last time. I highly recommend it, it turns out better than in the store.
So let's get started. Read step-by-step recipes and cook. And don’t forget to write in the comments which recipe is your favorite.
You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural aroma. No need for salt, sugar, and especially vinegar. This preparation is used for preparing various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there is a lot more that can be thought of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.
This recipe will be a lifesaver for you. You can make a lot of jars very quickly.
Ingredients:
- tomatoes
- fresh basil
How to cook:
1. Wash the jars well. Clean the tomatoes too, as do the basil.
You can use your favorite spices if desired.
2. Cut small fruits crosswise deeply, cut large ones in half. If you have cherry tomatoes, just pierce them with a toothpick in several places. Place the red fruits tightly into the jars, compacting them so that a little juice is released. If desired, you can remove the skin of the tomatoes. But if you don’t have time, you can cook with it. The skin can be removed in winter when using these canned foods.
3. Place a sprig of basil between the tomatoes and cover with lids. There is no need to screw it tightly now.
4.Place a kitchen towel in a wide saucepan and place the jars on it. Fill with water, leaving a couple of centimeters to the lid. Place over high heat and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).
5.Take out the jars, screw the lids on tightly, turn them upside down and wrap them well. The tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.
6. Now your finger-licking tomatoes are ready. It turns out fast, simple and tasty. What else is needed for a good mood?
Tomatoes in their own juice without peel (recipe for a liter jar)
This recipe is unique in that the tomatoes are not drenched in tomato, but are cooked in their own juice. In this case, the peel of the fruit is removed, they turn out tender, even somewhat similar to fresh ones. There is no need to cook anything, just sterilize the filled jars. But first things first.
Ingredients for 1 liter jar:
- tomatoes
- sugar - 1 tsp.
- salt - 0.5 tbsp. no slide
- vinegar 9% - 1 tbsp.
How to cook:
1.As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next comes the most labor-intensive process—removing the skin. But if you know some secrets, you can easily cope with this. Start by making a cross-shaped cut on each fruit. Place all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds.
Drain the hot water and add ice water. Such a sharp temperature change will help quick withdrawal peel. At the site of the incision, it will begin to come away on its own; all you have to do is help it a little with a knife.
2.Cut each vegetable into slices. In this recipe, the tomatoes are placed not whole, but in pieces. This way they will release more juice. Place the resulting slices into the jars, using a spoon to compact them so that there are no voids.
3.When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean, sterile lids and send for sterilization.
To do this, place a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them with warm water up to their shoulders. Place the jars in water on the fire. After the water boils, sterilize the jars at a gentle simmer for 15 minutes.
4.Remove the preparations from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store it in a dark place (you can room temperature).
Canning tomatoes in tomato sauce without sterilization
This is a simple recipe for canning tomatoes in tomato sauce. In this case, jars do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” of sterilization. So we make it easier for ourselves using this wonderful recipe.
In winter, such preparations fly off the table very quickly. And next year, your family will ask you to close more of these delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a base for preparing various sauces (for example, for) or dressings (for example, in).
Ingredients for 1 liter jar:
- tomatoes - how many will go in + for filling
- Bay leaf- 1 PC.
- black peppercorns - 5 pcs.
- celery leaves - 7-8 pcs.
- garlic - 1-2 cloves
- bell pepper— 0.5 pcs.
For 1 liter of filling:
- sugar - 2 tbsp.
- salt - 1 tbsp. no slide
Preparation:
1. Wash the jars and lids with baking soda and rinse very well with warm water. Invert the jars onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until needed.
Always wash jars with a new dish sponge; do not use old utensils with germs and grease for these purposes.
2. Wash the tomatoes well and sort them. For tomato juice, take any vegetables, no matter if they look unpresentable: wrinkled, with spots, large, cracked, etc. Leave small, dense and tight fruits to be placed whole in the jar.
3.Now pierce the stalk of these “chosen” tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are thoroughly warmed and salted.
4. At the bottom of each liter jar, place one bay leaf, 5 black peppercorns and several celery leaves (clean). Next, place the tomatoes tightly in the jar, but without compacting them. Place a large clove of garlic, cut into slices, on top.
For those who love spicy sensations, you can add a couple of rings of chili pepper.
5. Boil water in advance and pour boiling water over the filled jars. First, pour a little at a time to warm the glass, then fill to the very top. Cover the jars with sterilized lids and wrap them with a towel to prevent heat dissipation. Leave it like this for 20 minutes to warm up all the components.
6. Peel the bell pepper from seeds and cut into short strips. The pepper will need to be boiled a little along with the filling. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the recipe that I wrote in the previous article. For tomatoes selected for juice, trim off all excess (stem, rotten areas, etc.). All that remains is to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind it in a meat grinder or grate it on a coarse grater, removing the skin.
To know exactly how much sauce you need, pour boiled water over the tomatoes in jars (before heating), drain it and measure the amount.
7.Pour the tomato puree over the peppers, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acidity-sweetness in different fruits is different. You definitely need to taste your sauce. Place the resulting mixture on the stove, bring to a boil and cook for 5-7 minutes, stirring.
8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce over the top. To drain the water, it is convenient to use a special nylon lid with holes. If you don’t have one on your farm, use gauze.
9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished canning upside down, check the lids for leaks, nothing should leak out. Wrap the pieces well and let them cool under the blanket. On this delicious tomatoes ready in tomato sauce. Enjoy!
Pickling tomatoes with horseradish and garlic
Horseradish and garlic are often used for and. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot pepper. You won't be able to stop your family from eating this treat.
Ingredients for 2 liter jars:
- small tight tomatoes - 1300 gr.
- any ripe tomatoes— 900 gr.
- bell pepper - 300 gr.
- allspice - 8 peas
- bay leaf - 2 pcs.
- dill umbrellas - 2 pcs.
- garlic - 4 cloves
- hot pepper - 1 pc.
- horseradish leaves - 1 pc.
- parsley - optional
For 1 liter of juice:
- salt - 25 gr.
- sugar - 25 gr.
Preparation:
1.Check the jars for integrity. There should be no chips or cracks on them.
The age of the preservation jar should not be more than 5 years, otherwise there is a risk that the glass will burst. See the year of manufacture of the can on the bottom. Wash suitable containers with baking soda.
2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. You need to make juice from softer tomatoes. For two liter jars you will need about 1 liter. Bell pepper is used to add a noble note to the juice.
3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of jar explosions is greens that have not been sufficiently processed.
4. At the bottom of each liter jar, place one bay leaf, 3-4 allspice peas, several parsley leaves, a dill umbrella, and half a horseradish leaf. Place whole small tomatoes directly with the skin on top of the spices.
5.When the jar is half full, cut half the pod hot pepper rings. Also add chopped garlic (a couple of cloves will be enough for one jar).
6.Continue to place tomatoes in jars to the top. Cover with clean lids and leave for now.
7.Take tomatoes intended for making juice. Cut them arbitrarily and grind them in a blender along with the sweet pepper. Pour the resulting puree into a suitable pan and cook. After boiling, boil the filling for 4-5 minutes until foam forms.
8.When the tomato is cooked, strain it through a sieve to remove seeds and pieces of peel.
9.Place the strained juice on the stove, add salt and sugar. Boil for another 4-5 minutes after boiling. Pour hot juice over the tomatoes to the very edge of the jar.
If you don't have time to bother with straining and need to close everything quickly, you can skip this step.
10. All that remains is to sterilize the winter treat. This is done in the standard way: place a napkin on the bottom of the pan and pour in a little water. Place the jars in the pan and pour hot water, you can even use boiling water. This time you need to fill it with hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after the water boils. The jars must be covered with lids.
11.After sterilization, remove the jars from the boiling water and close the lids tightly. Turn the pieces over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty.
The most delicious recipe for canning tomatoes in jars with tomato paste
This recipe is different from most. Basically, tomatoes are filled with tomato juice; here, high-quality tomato paste is used, which is diluted with water and a thick, homogeneous sauce is obtained. And no extra seeds...
Ingredients:
- tomatoes - 4 kg
- water - 2 l
- tomato paste - 380 gr.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- acetic acid 70% - 2 tsp.
- bay leaf - 3 pcs.
Cooking method:
1.Wash the jars and lids first. As in the recipe above, you need to remove the skins from the tomatoes. To do this, make two cuts crosswise on the top of each fruit. Place a pot of boiling water on the stove. Place a bowl of water nearby cold water, preferably with ice. Drop tomatoes in batches into boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just peel off the skin, helping yourself with a knife. Remove the stem.
2. Place the peeled fruits in jars. In this recipe there is no need to cut them; the tomatoes are placed whole. There is no need to tamp or press, so as not to crush the tender flesh.
3. First boil water in a large saucepan. Pour boiling water into the jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, there will be no need to sterilize the preserved food in a pan later.
4.While the tomatoes are warming up, you need to make the filling. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir and dissolve everything. Let the marinade simmer for a couple of minutes.
5.Drain the jars and pour boiling sauce over them. Immediately screw the lids tightly (if they are Euro) or roll them up with a machine. Wrap the resulting delicious treat in something warm overnight. Believe me, in winter they will eat such a snack, drink the filling and ask for more.
A very simple recipe for cooking tomatoes without vinegar and marinade
I present to you a very simple and quick recipe for preparing tomatoes for the winter. No need to remove the skin, no need to use any spices. It is the tomatoes closed in this way that retain their natural taste. And just before use, you can add salt and seasonings to taste and as needed.
You can make a salad from this preparation in winter by adding fresh onion and seasoned with vegetable oil. Or use for cooking tomato sauce c (such twists in the store are quite expensive).
Ingredients:
- tomatoes
That's all! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide saucepan, lids, a seaming machine (if the lids are disposable).
Preparation:
1. Wash the jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half and remove the stem. Place the fruits in jars, cut side down, pressing down lightly.
For this preparation, take ripe tomatoes, not salad varieties, but for preservation. They are denser and do not crumble when exposed to high temperature. Also, choose not large fruits; more of them fit into the jar.
2. Use full jars, as the tomatoes will shrink a little during sterilization. Cover with sterile lids.
3.Take a large saucepan and cover the bottom with gauze or a cloth. Place the filled jars in this pan and pour water up to the marus's waist (the place where the jar begins to narrow). You can pour cold water, but it’s better to pour warm water so that it boils faster.
4.Put canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize liter jars for 20 minutes and half-liter jars for 15 minutes. Place any weight on top of the lids (for example, a lid from another pan).
5.Remove the jars from the boiling water and immediately seal them. Then proceed according to the standard procedure - turn the pieces over and wrap them in something warm until they cool completely. As you can see, it takes little time to prepare these tomatoes. They cost well, despite the fact that they contain no preservatives other than natural acid.
Preparing tomatoes with cinnamon for the winter (in tomato)
Tomatoes according to this recipe are very aromatic. Indeed, in addition to the standard set of spices, cinnamon is added to them, which adds a special chic. I’ll say right away that you’ll have to work hard to get the perfect blank. This is not a quick recipe (there was a quick one above). But the result will definitely please you in winter.
Ingredients for 1 liter jar:
- tomatoes - 800-900 gr. + 250 ml juice
- salt - 1 tsp. no slide
- sugar - 1 tbsp.
- cinnamon - on the tip of a knife
- bay leaf - 0.5 pcs.
- allspice peas - 1 pc.
- black peppercorns - 3 pcs.
- horseradish leaf - 0.5 pcs.
- garlic - 1 clove
Cooking method:
1.Tomatoes need to be washed and sorted. Close the most beautiful, dense ones entirely, and leave the wrinkled, spoiled ones for juice.
Juice can be made in any way: through a juicer, juice cooker, meat grinder or blender. In the last two cases, the juice will contain pulp and seeds. If you want to avoid this, rub the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the store.
2.Pour the resulting juice (or puree) into a saucepan, boil and cook for 10 minutes. In the meantime, you need to remove the skin from the dense tomatoes. To do this, put water on the stove and let it boil. Make a cross-shaped cut on top of each tomato and place in boiling water. Keep the tomatoes there for 1 minute, then remove and place in cold water.
3. Wash the jars thoroughly with soda or laundry soap. Place your favorite spices at the bottom of each jar; they may not be the same as those on the ingredient list. I suggest putting in each liter jar half a bay leaf, three black peppercorns and one allspice pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.
4.Remove the peels from the tomatoes and place them in prepared jars. It is also advisable to cut out the stalk. There is no need to compact the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.
5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each liter jar. And also add a little cinnamon. Fill everything with tomato juice to the very edges. Cover with sterile lids and place for sterilization. Now I will not describe in detail how to sterilize the workpieces; I wrote about this in the recipe above. Sterilize liter jars 20 minutes after the water boils.
6.After sterilization, the jars are sealed. And shake it real good closed jar so that the salt and sugar are distributed between the tomatoes and dissolved. This moment is important, don't miss it.
7. Turn the canned food over and wrap it up. Once cooled, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal diseases.
Video recipe for tomatoes in tomato juice with vinegar
Watch the video on how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink this juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this preparation will be sweet and sour, moderately spicy.
Recipe for delicious tomatoes with tomato juice from the store in an autoclave
The home autoclave is becoming increasingly popular among those who regularly engage in canning. The advantages are obvious - you can sterilize many jars in one go. The sterilization process does not need to be controlled, and there is no need to be afraid of getting burned by steam. And in general, you don’t have to be in the kitchen in the heat. This unit will do everything itself. In an autoclave you can make tomatoes in their own juice according to almost any recipe described above.
I will not dwell on the details of any recipe, choose any one to suit your taste. I will describe the subtleties of preservation using an autoclave. Please note that the autoclave is used specifically for recipes that require sterilization.
1. There is no need to pre-sterilize the jars, just wash them well. The same procedure must be done with the lids. Next, fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and fill with tomato juice. You can buy the juice ready-made at the store or make it yourself.
Important! There should be about 2 cm left to the edge of the jar. During normal sterilization, the jars are filled completely; when using an autoclave, you need to leave an air cushion on top.
2. Immediately roll up the filled jars with lids. This is also a difference from the standard method, where the capping of jars is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. The lids must be sealed tightly.
3. Place the jars on the rack in the autoclave. If there are a lot of cans, they are installed in tiers. Fill the autoclave with water. Water should completely cover the lids. More precisely, the water level should be 2 cm above the lids.
4.Close the device with the lid and tighten the nuts. You need to create pressure in the autoclave using a pump or compressor. To do this, attach the pump in the desired location and pump until the pressure gauge shows 1 atmosphere. Disconnect the pump and replace the protective cap.
5.Listen to see if anything hisses. There should be no extraneous sounds. If everything is fine, it means that the autoclave is closed hermetically and the pressure in it is maintained. Plug in the device and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time - 15 minutes.
6. That’s it, no further action is required from you. When the temperature reaches 110 degrees, the timer will start counting down. When heating, the pressure in the autoclave will increase, this is normal.
7.When sterilization is complete, do not open the lid. You need to wait until the autoclave cools down to at least 30 degrees. That is, you simply leave the jars there until they cool. When everything has cooled down (this will take several hours), you need to twist the cap to release the pressure. And only after that you can open the lid of the unit and take out the preserved food.
If you need to sterilize a new batch of jars, you can speed up the cooling of the autoclave. To do this, place it in cold water. But if possible, it is better to let it cool naturally.
8. It is believed that canned food prepared in an autoclave is more tasty and retains more nutrients than regular canned food. In addition, such blanks are better stored and do not explode.
Yes, the article turned out to be quite lengthy. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination will always diversify the prepared dishes. In cooking you always need to focus on your taste, always try what you get. And then you will receive applause. See you in the next article, it will definitely be very tasty.
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A simple and incredibly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.
To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe- “You'll lick your fingers” in various preparation options.
Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.
A simple recipe for tomatoes in their own juice for the winter without sterilization
All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt
For two 1 liter jars we will need:
- tomatoes small sizes- 1.2 kg
- large tomatoes - 1.8 kg
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- vinegar 9% - 2 tbsp. l.
Preparation:
In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.
To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.
Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.
The skin of the fruit is easily separated from the pulp.
Cut the peeled tomatoes into slices and place in a saucepan.
Grind the chopped fruits with a blender until smooth.
Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.
To put in jars, we take whole tomatoes of small sizes, plum-shaped or round shape. With dense pulp and elastic skin.
In the area of the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when heated with hot water and will not spoil the presentation. We put them in jars, tightly.
Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.
Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.
We watch them for a couple of weeks so they don’t explode, and then we put them away long-term storage into a cool, dark room.
I hope this one step by step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.
Tomatoes in their own juice for the winter with tomato paste
This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.
Ingredients:
- whole fruits - 1.5 kg
- tomato paste - 200 gr.
- water - 2 l
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- mixture of ground peppers - 1/2 tsp.
Preparation:
- Let's prepare the juice. Boil water in a small saucepan.
- In a bowl, dilute the tomato paste with warm water until smooth and pour into the pan.
- Add salt, sugar, pepper and boil for 5 minutes.
- Let's try! It's not too late to adjust your taste.
- Place small tomatoes in a colander.
- Immerse in boiling water for 1-2 minutes and cool with water.
- Separate the skin from the pulp.
- Place the peeled tomatoes in prepared jars and fill with hot juice.
- We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
- We roll it up and store it in the cellar.
In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.
Cherry tomatoes in their own juice with sterilization
IN Lately Cherry babies have become fashionable. These miniature beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more nutrients and vitamins than their larger counterparts. They bear fruit until frost, and long time stored fresh, maintaining excellent appearance And taste qualities, are great for preserving for the winter.
Ingredients:
To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.
For 1 liter of juice you will need 30 grams of salt.
Preparation:
- For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
- Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will be used for juice, and the stronger ones will be put into a jar.
- Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
- Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
- Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
- Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
- Place the prepared fruits tightly in jars.
- Fill with hot (70-80 degrees) juice and cover with boiled lids.
- Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
- Roll up and turn the lid down.
It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.
Canned large tomatoes in slices in their own juice for the winter
Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they just don’t want to go into the jar. To save for the winter, cut into large slices.
We will need:
Product calculation is given for 1 liter jar.
- tomatoes - how many will fit in a jar
- salt - 1 tbsp. l. without top
- sugar - 1 tsp. with a slide
- bay leaf - 1 pc.
- mixture of peppers - 5-8 pcs.
Tomatoes in their own juice for the winter with horseradish and garlic
This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.
For a 3 liter jar we will need:
- tomatoes in a jar - how many will fit?
- tomatoes for juice - 1.5 kg
- horseradish - 1 tbsp. l.
- garlic - 1 tbsp. l.
The calculation of salt and sugar is given for 1 liter of juice:
- salt - 1 tbsp. l. no slide
- sugar - 2 tbsp. l.
It is difficult to talk about the exact ratio of tomatoes and juice when packaged in 3-liter jars. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.
Preparation:
- We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
- Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
- Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, simmer longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
- Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
- Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
- Store them until winter in a cool, dark place.
Sweet tomatoes in tomato juice for the winter - “Finger lickin’ good” recipe
For a 3 liter jar you will need:
- salt - 5 tbsp. l.
- sugar - 6 tbsp. l.
- vinegar - 3 tbsp. l.
Now you know how to cook tomatoes in their own juice.
Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!
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 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 ( exact quantity I don’t mention it specifically, 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 into the bottom. hot water 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
Simple and quick recipes Everyone probably loves it very much. 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 big tomatoes yellow color, 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 classic recipe When 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. Place the chopped large pieces tomatoes. 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 separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.
So, another method of preparation that will help please you and your family for a long time. 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!
Hello, my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different things for you interesting recipes. Today it’s time for tomatoes in their own juice for the winter.
Such preparations are loved no less than pickled cucumbers. In my family they are always displayed as festive table, and for everyday use.
All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations.
You can cook just a huge amount of tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.
We will start with the most common harvesting method. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots.
Ingredients for 3 liter jars:
- Tomatoes (strong) - 1.8 kg
- Tomatoes for filling - 1.5 kg
- Sugar - 2 tablespoons per 1 liter of juice
- Vinegar essence 70% - 0.5 teaspoon
Preparation:
1. First you need to cook tomato filling. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.
2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.
If desired, you can add spices or herbs to the bottom of the jar. For example, basil and rosemary. Or simply add allspice, cloves, garlic and bay leaf.
3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.
4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill the jars with hot water, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.
5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.
Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar
Very easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal.
Ingredients for 7 1 liter jars:
- Small, dense tomatoes – 4.5 kg
- Tomatoes for filling (softer) – 3.5 kg
- Salt – 5 tablespoons
- Sugar – 6 tablespoons
- Bay leaf – 4 leaves
- Allspice – 5 pcs.
Preparation:
1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.
2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.
3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.
4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.
5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.
6. Pour all the water out of the jars and pour the filling into it.
7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.
Video on how to cook tomatoes in their own juice in an autoclave
For those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter.
Ingredients for 1 liter:
- Tomatoes (small) – 12 pcs.
- Tomato juice – 300 gr
- Black peppercorns – 5 pcs.
- Salt - 1 teaspoon
Preparation:
1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly.
2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin.
3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top.
4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes.
You will see more details in the video itself. So be sure to watch until the end.
The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)
I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way.
Ingredients for 4 liter jars:
- Tomatoes (you can take several different varieties) - 2.5 kg
- Tomato juice - 1-2 liters (depending on the size of your vegetables)
- Cloves - 1 piece per jar
- Black peppercorns - 4 pieces per jar
- Allspice peas - 1 piece per jar
- Salt - 2 tablespoons per 1 liter of filling
- Sugar - 3 tablespoons per 1 liter of filling
Preparation:
1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables.
2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. Next, start filling to the top with tomatoes.
3. Now carefully pour the boiled juice into the jars to the very top.
4. Cover the jars with lids. Take a pan and place some cotton cloth on the bottom. Then place the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.
5. Then carefully remove the jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.
My favorite recipe for tomatoes for the winter in their juice without sterilization
I really like this preparation method. I like to use yellow varieties of tomatoes, such as pineapple or orange, for juice. It turns out to be such a cool yellow color, but the beneficial and taste qualities do not suffer.
Ingredients:
- Tomatoes – 6 kg
- Tomatoes (soft) – 6 kg
- Sugar - 1 teaspoon per 1 liter of juice
- Salt - 1 tablespoon per 1 liter of juice
Preparation:
1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state and using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.
From 6 kg of tomatoes I get about 4 liters of juice.
2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.
3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour out the hot juice.
4. Screw the lids on the jars and turn them over to self-sterilize. Cover with a warm blanket and leave until completely cool. Store them preferably in a cool place.
Tomatoes in their own juice without skin (delicious preparations for the winter)
When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers.
Ingredients:
- Small tomatoes - 3 kg
- Tomatoes for juice (soft varieties) - 2 kg
- Salt - 80 g
- Sugar - 50 gr
Preparation:
1. Make cross cuts on the top of small tomatoes, place them in a dish or pan and pour boiling water over them. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.
2. Grind the soft tomatoes thoroughly using an immersion blender. If you have a juicer, it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it over medium heat for another 10 minutes, stirring and skimming off the foam.
3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).
4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.
How to make tomatoes in their own juice with tomato paste (without skin)
Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.
Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.
Ingredients:
- Tomatoes (without skin) - 3 kg
- Water - 2 l
- Tomato paste – 380 gr
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Vinegar essence 70% - 2 teaspoons
- Bay leaf - 3 pcs
Preparation:
1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.
2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.
3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.
4. Drain all the water from the jars and pour in the tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.
How to can tomatoes in their own juice with grated horseradish and garlic in jars
Another very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation.
Ingredients:
- Tomatoes (small, dense) - 2 kg
- Tomatoes for juice - 2 kg
- Bell pepper – 250 gr
- Hot pepper - to taste (I add 1/4 pod)
- Chopped horseradish - 60 g
- Garlic - 5-6 cloves
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Peppercorns - 8-10 pieces per jar
Preparation:
1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.
2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.
3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes.
4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in a blanket. Leave until completely cool. Then store in a cool place.
Well, dear friends, I told you all the recipes that I know and have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter.
Enjoy your meal!
