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, proceed to harvesting tomatoes, using the most delicious ways preparations.

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 water for most 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 on 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.

Tomatoes without skin have a delicate taste, and they can be easily removed from the jar - they do not wrinkle and still keep their shape.

Tomatoes in their own juice "You'll lick your fingers" 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. 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 laying the fruits, add between them Bay leaf with garlic and peppercorns.

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:

1. Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
2. 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.
3. 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.
4. 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.

A good housewife will definitely take care to preserve tomatoes in their own juice for the winter. Recipes for such preparations are presented below.

Tomatoes in store-bought tomato juice

Many housewives are depressing by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the energy and volume of dishes are spent very irrationally.

It will be much better if you use those methods of preservation when you can drink the filling of tomatoes with pleasure. But when the harvest does not allow you to cook tomatoes in your own juice for the winter, recipes for which require a large amount of vegetables, you can resort to purchased juice. Here is one of the recipes.

Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry.

Only selected fruits are preserved, without damage or stains. Do not use soft or stale tomatoes. By pickling low-quality tomatoes, the housewife takes a risk - the jars can explode at any moment, and all the work will go down the drain.

Step 2. You also need to prepare spices for canning:

• Bay leaf;
• cherry leaves;
• currant leaves;
• pepper;
• cloves;
• dill;
• garlic.

There are no strict regulations here - there is no friend for taste and color, as they say. Some people prefer to make tomatoes in their own juice with horseradish. This addition will only add piquancy to the canned food. The housewife first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. Even then, the tomatoes taste amazing, and even little children enjoy drinking the juice afterwards.

Step 3. To cook tomatoes in their own juice without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steam-sterilized jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, pour it into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in their own juice for the winter, you can almost double the portion of sugar.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for a couple more minutes.

Step 7. The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. The juice should be poured to the very top so that there is no empty space left in the container.

Step 8. Immediately seal the jar with sterilized metal or glass lids.

Step 9. The sealed containers are turned upside down and wrapped warmly.

Only after cooling, the container with tomatoes marinated in juice can be removed to a permanent storage location.

Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.

In the same way, you can cook tomatoes in their own juice with bell peppers. To do this, place the peppers cut into quarters at the very bottom of the jars along the walls. The rest of the recipe remains the same.

How to cook tomatoes in their own juice with tomato paste

Not everyone likes store-bought tomato juice, as some people think it contains too many different unnatural additives. But how to make tomatoes in your own juice, without having on hand required quantity vegetables for making natural juice? Experts believe that there is a way out.

Experienced housewives advise canning tomatoes in their own juice for the winter with tomato paste. Recipes for such preparations suggest using both factory-made paste and home-made paste as a filling for vegetables.

Master class with step-by-step photos of canning tomatoes with tomato paste

Step 1. Select tomatoes are washed.

Step 2. If desired, the housewife can place spices, herbs and seasonings in jars before adding tomatoes.

Hot pepper can spoil the taste of the marinade. You can only put it in jars in rings no more than 2-3 mm wide to give it some spice - it’s not for everyone.

Step 3. Place the tomatoes in sterilized glass jars.

Step 4. Pour boiling water into the jars and leave for 5-6 minutes.

Step 5. Then the water is drained and filled a second time, again with boiling water.

Step 6. While the tomatoes are steaming in hot water, you need to prepare a marinade from tomato paste. First, it is diluted with cold boiled water, observing the proportions. To do this, take 1 part paste and 3 parts water and mix everything thoroughly.

Step 7. Drain the water from the cans of steamed tomatoes. Boiling tomato juice, reconstituted from the paste and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that as little as possible remains. free space.

Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then the canned food is turned over, placed on the lids so that the bottom is up, and wrapped in something: a blanket, a coat, terry towels.

The longer the heat is maintained in containers with freshly canned vegetables, the better the quality of the preparations will be, the longer they will last.

This method is actually more environmentally friendly than canning tomatoes using juice boxes. And the taste of the filling is in no way inferior to that made from natural tomatoes.

Tomatoes in their own juice - a recipe for centuries!

The most delicious and healthy tomatoes are those that are preserved in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins that are not suitable for storing in jars.

You cannot make juice from moldy, blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for long.

Having selected fruits with cracks and damaged skin, substandard shape and size, they are washed and cut.

The tomatoes are then put through a juicer. It is recommended to skip the squeezing a couple more times, since after the first squeezing there is still a lot of juice left in it. For example, from 6 kg of tomato almost 4 liters of juice are obtained. Moreover, the last liter is already squeezed out!

If desired, the resulting juice can be strained through a fine sieve or cheesecloth to remove the seeds.

After this, salt and sugar are added to the juice, 2 level teaspoons for every half liter and put on fire.

You should not add vinegar to the juice, as is done when preparing the filling from store-bought juice, since there is already enough acid in natural juice.

During boiling, foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.

After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.

The tomatoes turn out tender and sweet. And the taste of the filling is difficult to describe! And even the tomato seeds do not spoil the overall impression.

Tomatoes in their own juice with bell peppers and celery

For housewives who do not have a juicer at home, but would like to prepare tomatoes in their own juice for the winter, there is a recipe that is used by amateurs Italian cuisine. After all, the filling that remains after the canned tomatoes are taken out of the can can be used not only as juice, but also as a sauce for lasagna or spaghetti.

Step 1. Wash the tomatoes, select large and cracked ones for juice, and set aside small ones for preservation. To can can 2 kg of small tomatoes, you will need 3.2 kg of large ones to make juice from them.

Step 2. Tomatoes intended for juice need to be cut and placed in a pan. Add half a liter of water there and place a bunch of celery tied with a thread, about 4-5 branches.

Step 3. Place the pan on the fire and cook until the tomatoes are well cooked.

Step 4. At this time bell pepper cleared of seeds, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Small tomatoes are pierced with a fork so that the skin does not burst during canning.

Step 6. The celery is removed and discarded, and the tomatoes are pureed in a blender directly in the pan.

Step 7. The resulting slurry should be rubbed through a sieve to remove pieces of skin and seeds and obtain a thin and delicate consistency.

Step 8. Add 8 tbsp to the resulting juice. l. sugar and 3 tbsp. l. salt, put back on low heat, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn.

Step 9. Place 2 laurel leaves, 3-4 peas of allspice and the same amount of black pepper, 2-3 cloves in sterilized jars. Then carefully lay in the tomatoes and bell peppers.

Step 10. Pour boiling water over the tomatoes, cover with lids and leave for 20 minutes.

Step 11. After 20-25 minutes, the water from the cans must be drained and the contents filled with boiling juice.

Step 12. Immediately the jars should be sealed, turned over and wrapped warmly. Canned food should cool slowly - this promotes additional sterilization of the contents.

Tomatoes in their own juice for the winter step by step

You can preserve tomatoes without filling at all. It is best to use half-liter jars for this recipe. Before filling, they are sterilized over steam by placing them on the spout of a kettle in which water is boiling over a fire.

If you want to make tomatoes in their own juice with garlic, then put 3 cloves of garlic at the bottom of each jar. Also add 7 peppercorns each. You can also throw a couple of cloves on the bottom.

Place half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar in each jar.

Definitely worth remembering! Without citric acid, tomatoes will not last long. You need to put it a little at a time - as much as will fit on the tip of the knife.

Fruits intended for preservation are selected and washed.

Peeled tomatoes are usually prepared in their own juice without marinade for the winter. But since peeling tomatoes is a troublesome task, it’s worth using “grandmother’s” little secret

Having placed the tomatoes in a bowl, pour boiling water over them and leave them there for about 5 minutes. After this, drain the water and pour in cold water. Usually this procedure is enough to easily remove all the skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are placed whole. If the harvest turned out to be such that all the fruits turned out big size, this recipe is perfect for canning chopped tomatoes in its own juice for the winter.

Filled jars are covered with sterile lids. To do this, boil them for several minutes. Place a piece of cloth at the bottom of the pan with water to avoid splitting the sterilized containers. Place the jars so that their hangers are hidden by water. The fire under the pan of water should be kept moderate.

After the jars have been sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should settle down. In this case, add tomatoes to the containers and cover the jar with a lid again. After the jars are completely filled with tomatoes and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.

These are prepared for the winter delicious tomatoes They can stand in their own juice for 3 years without losing their taste. And canning them, as can be seen from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photos

Perhaps the most delicious and beautiful canned food in its own juice is made from cherry tomatoes. These miniature tomatoes have amazing taste and look great even in canned form.

Making such preparations for the winter means providing yourself and your loved ones with a tasty and healthy dish.

To prepare, the housewife will need 2 kg of cherry tomatoes and juice. As can be seen from the recipes described above, you can use store-bought juice, reconstituted from paste and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, since it is natural, unlike all other options.

Prepare a filling from large tomatoes, washing them and cutting them into pieces.

After boiling them over low heat, the mass is crushed with a blender or mixer.

Then grind the mixture through a sieve to remove the seeds and skins of the tomatoes. After this procedure, the juice turns out to be of a thinner consistency than just tomato mass crushed in a blender.

Add 5 tbsp salt to the resulting juice per 3 liters. l. and sugar 6 tbsp. l. If you wish, you can add 5 peppercorns and the same number of bay leaves to the mixture. Some people also add cinnamon. Just a little bit of it is enough - take it on the tip of a knife.

Now the juice should be put back on the fire. It is boiled for 15 minutes after boiling, constantly removing the foam that forms on the surface.

While the juice is boiling, the housewife sterilizes the jars. They can be placed on the spout of a steaming kettle of boiling water. The lids are also sterilized by boiling them.

Smooth whole cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.

Tomatoes are poured with boiling water and kept for 7 minutes.

Then the water is drained and the tomatoes are poured with boiling juice. The filling should be poured to the very edge of the jar. After this, they need to be quickly sealed with lids, turned upside down and covered with a blanket. So the canned food should stand until it cools completely, after which it can be put away for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. And the juice is so tasty and healthy that after opening the can, the contents “evaporate,” as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is true.

The video shows in more detail how to cook tomatoes in their own juice for the winter:

Try a quick and delicious recipe canned tomatoes in its own juice. The advantage of this recipe is that the tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes are not overcooked, which significantly improves them taste qualities. So, I’ll tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.

Ingredients:

(per liter jar)

• 600-700 gr. dense tomatoes for placing in a jar
• 700-800 gr. ripe tomatoes for juice
• 1 tbsp. sugar without a slide
• 1/3 tbsp. salt (regular rock salt)
• 1 tbsp. 9% table vinegar

• Wash all the tomatoes thoroughly and change the water several times. Place the tomatoes in a clean bowl and let the water drain. The tomatoes should dry thoroughly.
• Carefully wash the jars and lids, sterilize the dishes for preservation.
• We place dry tomatoes tightly in a sterile liter jar, and immediately sort them: the ripe large ones will be used for tomato juice, but we put the dense and medium-sized ones in a jar.
• How many tomatoes will be used for storing and how many for juice depends on the size of the tomatoes. The smaller the tomatoes, the denser they can be packed, the more tomatoes will fit in the jar. The larger the tomatoes, the more free space will be left in the jar, and the more tomato juice will be required.
• Fill a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, onto the tomatoes themselves, and not onto the glass.
• Cover the jar of tomatoes with a sterile metal lid, and wrap the jar itself in a blanket or thick terry towel. Leave the wrapped jar/jars for 30 minutes. In essence, this is sterilization, only not traditional in boiling water or in the oven, but long-term heat.
• While the jars of tomatoes are standing under the blanket, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub through a sieve or colander to remove tomato skins and seeds. How to prepare tomato juice, see.
• For each liter jar of canned tomatoes in their own juice, you will need approximately 0.4-0.5 liters of tomato juice.
• Add salt and sugar to boiling tomato juice. If necessary, adjust salt and sugar to your taste. Cook tomato juice for 15 minutes.
• Unwrap the cans of tomatoes. Without removing the lids, carefully drain the water from each jar.
• Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour boiling tomato juice over the tomatoes. The order is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
• Turn the jars upside down, wrap them well and leave them like that for 24 hours. That's all, delicious tomatoes in their own juice are ready, store them in a cool, dark place (pantry, cellar) away from heating devices.
• Here is the recipe for those who prefer

When a tomato is, as they say, in abundance, you can’t think of any ways to preserve the harvest! Marinated, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both a snack and a delicious juice, as they say, two-in-one!

In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there’s nothing wrong with that, that’s all bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can follow the path described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Place on low heat and steam, warm through without bringing to a boil. Then rub the mass through a sieve. The juice will be without skin and seeds. However, tomato puree obtained using modern kitchen devices can also be rubbed through a sieve to get rid of the seeds. Or you can leave everything as is, it’s a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and put the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which put ice. This technique with a shock temperature difference allows you to easily remove the skin without affecting the pulp. If you don’t want to fuss, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of ​​the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, useful product, which can be safely given to children. However, if you want to make a spicier appetizer, you can add vinegar, ground black and red pepper and other spices to taste. And we bring to your attention several simple recipes.

Tomatoes in their own juice (classic recipe)

Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice,
3 tbsp. Sahara,
2 tbsp. salt,
bay leaf, allspice peas - to taste.

Preparation:
Wash small tomatoes and prick the stem attachment points with a toothpick. You can remove the skin if you wish. Place the prepared tomatoes in sterilized jars. Chop overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices. Bring to a boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the hangers of the jars and boil. Place a cloth on the bottom first to prevent the jars from bursting. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cool. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomatoes,
½ tsp. salt,
1 pinch of citric acid.

Preparation:
Sterilize two-liter jars. Remove the skin from the tomatoes by making a cut and scalding them with boiling water. Remove the stems. Add salt and citric acid to the bottom of the jars and fill them with tomatoes. A few tomatoes won’t fit, no big deal, after sterilization the tomatoes will settle and you can add them. Place the filled jars in a wide saucepan, having previously placed a towel under them, pour boiling water up to the hangers and put on fire. Cover the jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and use a spoon, be sure to pour boiling water over it, and press the limp tomatoes. Add the remaining tomatoes and press well with a spoon so that the juice that has released from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll it up, turn it over, wrap it up.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp. salt,
9% vinegar - 1 tsp. for every liter of juice,
ground black pepper, ground cinnamon - to taste.

Preparation:
Wash small tomatoes and prick them with a toothpick where the stalks attach. Cut overripe tomatoes into slices and place in a saucepan. Place on the fire, warm up and then rub through a sieve. Return the tomato juice to the pan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off any foam. Pour boiling juice over the tomatoes in the jars and roll up immediately. Turn it over, wrap it up.

Tomatoes in their own juice “Amazing”

Ingredients:
small tomatoes,
overripe tomatoes for juice,
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp. sugar - for every liter of tomato juice,
1 tbsp. salt - for every liter of tomato juice.

Preparation:
Prick small tomatoes. Place washed herbs, spices, garlic cloves and a couple of sweet pepper rings at the bottom of sterilized jars. Fill the jars with tomatoes. Pour boiling water over it, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, skim off the foam and pour the boiling juice over the tomatoes in the jars, first draining the water. Roll it up and turn it over.

Tomatoes in their own juice can be made especially piquant for the winter by adding finely grated horseradish (about a tablespoon) to the juice.

Tomatoes in their own juice (with tomato paste)

Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water,
2.5 tbsp. Sahara,
½ tbsp. salt,
5-6 peas of allspice,
1 tbsp. apple cider vinegar
greens - to taste and desire.

Preparation:
Wash the tomatoes, place them in boiling water for a couple of minutes, then pour ice water. Remove the skin, place in sterilized jars and fill with boiling water. After a few minutes, drain the water. Mix water with tomato paste, add the remaining ingredients and boil. Pour the boiling sauce over the tomatoes in the jars and immediately roll up. Turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina

Tomatoes in their own juice are an excellent snack in winter time. Canned tomatoes are also used for preparing various dishes, and the juice cannot be compared with store-bought ones.
This time we will give a recipe for tomatoes in their own juice with sterilization and vinegar.
The recipe is easy to prepare and is a home canning classic. However, each housewife adds something of her own. Everyone in our family loves these tomatoes; marinated in tomato juice they turn out very tender and juicy. This is also a great snack for a feast: drink a glass, eat a tomato, wash it down with tomato juice, and you can also make various cocktails with tomato juice.
And if suddenly you didn’t drink tomato juice, then you can use it in cooking, for example, borscht or stewed cabbage. In general, such preparations will not only brighten up winter everyday life, but will also increase your self-esteem as a good housewife.
To prepare these tomatoes you can use tomatoes different types, very neat and tasty closed tomatoes cherry or other small round tomatoes. For tomato juice, it is better to use ripened large tomatoes that have a lot of juice; you cannot close them in a jar due to their large size.

Taste Info Tomatoes for the winter

Ingredients for two 750 g jars:

• medium tomatoes – 1 kg
• tomatoes for juice – 1.5 kg
• for 1 liter of juice:
• salt – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• table vinegar 9% - 1 tbsp. l.;
• bay leaf – 2 leaves;
• cloves – 3 pcs.;
• allspice – 3 pcs.;
• peppercorns – 6 pcs.

How to cook tomatoes in their own juice with sterilization

Wash the tomatoes, remove the stems and sort. For placing in jars, select elastic, not large tomatoes of the same degree of ripeness. Ripe, fleshy fruits of any size are suitable for making juice.


Pass the tomatoes through a juicer or obtain juice by grinding hot tomato mass through a sieve. We need pure tomato juice without skin and seeds.
1.5 kilograms of tomatoes is enough to fill two 750 gram jars.
Boil the squeezed juice in a saucepan, add salt, sugar and spices. At this stage, taste the tomato juice, it should be tasty, if there is not enough salt or spices, then add and boil again.
Finally add table vinegar.


Place tomatoes in pre-sterilized jars and pour hot tomato juice.

Cover with lids and place in a container with water. Place a cloth napkin or other stand on the bottom of the container. How long does it take to sterilize tomatoes in their own juice?
Sterilization time – 15 minutes.


When finished, add juice to the edges of the jar and roll up the lids. Turn the jars upside down and leave them in this position until they cool completely. Cover with a towel or blanket.


Tomatoes prepared according to this recipe in their own juice are stored at room temperature in a dark place.