Step-by-step recipes cooking delicious tomatoes own juice for the winter
2018-07-05 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
0 gr.
Carbohydrates
5 gr.24 kcal.
Option 1. Classic recipe for tomatoes in their own juice for the winter
Tomatoes canned in their own juice are a two-in-one product. At the exit you will receive delicious tomatoes and a versatile sauce that can be used to prepare other dishes. In the classic version, only salt, vinegar and salt are used, so the preparation has a rich tomato taste.
Ingredients
- five kg of ripe tomatoes;
- five black peppercorns;
- 50 g white granulated sugar;
- four slices of garlic;
- 75 g rock salt;
- 20 ml table vinegar.
Step-by-step recipe for tomatoes in their own juice for the winter
Sort and wash the tomatoes. Cut out places where the stalk is attached and damaged areas. Cut approximately two kilograms of tomatoes into four parts. Grind the tomatoes using a fine grinder.
If desired, you can strain the tomato sauce through a sieve to remove the seeds. Wash the cans of soda thoroughly, rinse well under running water and sterilize.
Place a few peeled cloves of garlic and two black peppercorns on the bottom of the jars. Fill sterile jars to the top with washed tomatoes. Pour boiling water over the tomatoes in the jar. Cover with a tin lid. Warm up the vegetables for ten minutes.
Drain the water from the jar. Boil the tomato puree over low heat. Add the bulk ingredients to it and pour in the vinegar. Pour boiling tomato sauce over the tomatoes and immediately roll up the lids. Carefully turn over and cool, covering with a blanket.
Tomatoes that will be placed in jars must be free of wormholes and damage. If you like your sauce with seeds, don't strain it through a sieve.
Option 2. A quick recipe for tomatoes in their own juice for the winter with tomato paste
The recipe with tomato paste allows you to prepare the product quickly. There is no need to waste time chopping and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour it over the tomatoes.
Ingredients
- tomato paste - 150 g;
- one and a half kg of small tomatoes;
- filtered water - two liters;
- hot pepper - a small piece;
- freshly ground black pepper;
- Bay leaf;
- rock salt - 5 g;
- white sugar - 100 g.
How to quickly cook tomatoes in their own juice for the winter
Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in a little hot water and mix well. Add the resulting slurry to the pan and stir.
Add salt, freshly ground pepper and spices to the future filling. Boil the mixture for seven minutes.
Wash the tomatoes, cut out the place where the stalk attaches. Pierce each tomato with a fork from the opposite side. Wash small jars thoroughly and sterilize over a kettle with boiling water or in the oven for at least seven minutes.
Fill the prepared glass container with tomatoes. Fill them with boiling sauce up to the neck. Roll up with tin lids and carefully turn over. Cover with a blanket and leave for a day.
To prevent the tomatoes' skins from bursting, pierce them in several places with a toothpick or fork. Add herbs and spices to your taste. If you don't love canned tomatoes with peel, before storing, pour boiling water over them and peel them.
Option 3. Tomatoes in their own juice for the winter, sliced
Tomatoes in their own juice can be preserved in two ways: whole, or by cutting them into slices. Tomatoes are poured not only with crushed tomatoes or tomato sauce; in some recipes, brine is used for this.
Ingredients
- eight kg of tomatoes;
- 30 g rock salt;
- one and a half liters of filtered water;
- two celery leaves;
- eight cloves of garlic.
How to cook
Sort the tomatoes, separating the stems. Wash under running water. Wash small jars and rinse thoroughly.
Cut large tomatoes into quarters, and small fruits into halves. Peel the garlic cloves and cut them in half. Wash the celery. Place the prepared spices into jars. Fill them with chopped tomatoes, pressing them firmly.
Combine water and salt in a saucepan and place it on the fire. Bring to a boil and pour brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place jars of tomatoes in boiling water and sterilize for about seven minutes over low heat. Take it out and seal it tightly with a special key. Turn the jars upside down, wrap them in warm cloth and leave until completely cooled.
Before pouring brine over the tomatoes, taste it. If necessary, adjust its taste by adding the missing spices.
Option 4. Tomatoes in their own juice for the winter with citric acid
Citric acid is an excellent natural preservative that will not harm your health. Tomatoes canned with citric acid will last all winter.
Ingredients
- two kg of small ripe tomatoes;
- four kg of overripe tomatoes;
- black pepper - eight peas;
- several pods of bell pepper;
- citric acid - 5 g;
- two bay leaves;
- allspice - eight peas;
- garlic - four slices.
Step by step recipe
Wash the overripe tomatoes, chop them finely and place them in a large saucepan.
Wash the jars thoroughly, rinse and sterilize for about ten minutes by placing them in the oven or over a pan of boiling water.
Place the pan with the tomatoes on the fire, bring to a boil and cook for ten minutes. Add peeled and chopped garlic and pepper. Add to marinade citric acid and salt. Cook for about ten minutes.
Place bay leaves and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, first pricking them on both sides. Remove the seeds from the pepper pods and remove the stems. Cut each into quarters and place them in the empty spaces in the jars. Pour the boiling marinade over the contents and immediately roll up the tin lids, pouring boiling water over them.
If you want the marinade to be homogeneous, grind it through a sieve before pouring and boil again. Tomatoes for pouring can be pre-peeled.
Option 5. Tomatoes in their own juice for the winter with garlic and horseradish
IN this recipe Store-bought tomato juice is used as a filling, but you can prepare it yourself. Horseradish and garlic will add piquancy and slight spiciness to the appetizer.
Ingredients
- two kg firm brown tomatoes;
- 100 g each of granulated sugar and rock salt;
- 250 g bell pepper;
- a quarter cup of garlic;
- a quarter cup of chopped horseradish.
How to cook
Pour the tomato juice into a saucepan and place on low heat. Bring to a boil.
Add granulated sugar and rock salt to the marinade. Stir and boil the marinade for five minutes.
Wash the liter jars thoroughly. Sort the tomatoes, removing the stems. Wash and place in prepared jars in rows, sprinkling them with sugar.
Peel and chop the horseradish root using a grater or meat grinder. Remove the skins from the garlic slices and pass through a garlic press. Place four tablespoons of garlic and horseradish in each jar. Fill the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide pan with a towel. Place cans of tomatoes in it and pour in boiling water until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and cool.
Sterilization time depends on the volume of the jars. To be on the safe side, before you pour in the tomatoes. tomato juice, you can add an aspirin tablet after rubbing it. This will allow it to be preserved for a long time.
Option 6: Classic recipe for tomatoes in their own juice for the winter
Tomato is one of those vegetables that you want to eat not only in summer, but also in winter. Therefore, many housewives try to prepare as much of them as possible, using a variety of preservation methods, for example, pickling, salting, preparing lecho, various pastes, spicy adjika etc. Tomatoes in their own juice are especially wonderful. For cooking, take two types of tomatoes - small, dense and fleshy, overripe ones.
Ingredients:
- cherry tomatoes - 4 kg;
- overripe fleshy tomatoes - 3 kg;
- sugar - 95 g;
- 70 g salt;
- 5 bay leaves;
- 7 peas of allspice.
Step-by-step recipe for tomatoes in their own juice for the winter
Small tomatoes are washed, a small cut is made on each one near the stalk and poured hot water, stand for 3 minutes.
Tomatoes are transferred from hot water to cold water, after cooling, slowly remove the skin, and place carefully in a flat dish.
After sterilizing and drying the glass container for the preparation, place the peeled tomatoes into it.
Fleshy tomatoes are ground to a puree-like pulp in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.
Place the container with tomato pulp over medium heat, bring to a boil, reduce the heat and simmer for 6 minutes.
Hot tomato juice is poured over tomatoes in jars.
Pour water into a wide container, boil it, cover the bottom with a small towel and place the jars, sterilize for 10-15 minutes.
Having taken the jars out of the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave them to cool.
Store in a cool basement.
You don’t have to peel small tomatoes, but simply prick them lightly with a toothpick.
Option 7. Quick recipe for tomatoes in their own juice for the winter
In the recipe for a quick fix There is no need to grind fleshy tomatoes and boil tomato juice. Here, to fill dense tomatoes, they use ordinary tomato paste, which is first diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. Everything turns out just as tasty and appetizing.
Ingredients:
- small tomatoes - 3.5 kg;
- tomato paste - 650 g;
- 1,300 liters of water;
- sugar - 85 g;
- 65 g salt;
- 6 allspice peas;
- apple cider vinegar - 45 ml.
How to cook tomatoes in your own juice for the winter
Washed small tomatoes are pricked with a wooden stick, placed in sterile jars, filled with hot water, let sit for 2 minutes, and drained.
Mix water with tomato paste, add peppercorns, add apple cider vinegar, sugar, salt and bring to a boil.
Pour boiling juice over tomatoes in jars and immediately seal with sterile lids.
Wrap in a fur coat and allow to cool for 15 hours.
They go down to the cellar.
If desired, add chopped herbs to tomato juice for additional flavor. You can replace apple cider vinegar in the recipe with regular 9 percent cider vinegar.
Option 8. Tomatoes in their own juice for the winter with sterilization
This version of tomatoes in their own juice differs from classic recipe the fact that small tomatoes are poured not with tomato juice from overripe tomatoes, but with ordinary water, the workpiece is covered with lids and sterilized in a wide container. The tomatoes also turn out very tasty, and the citric acid added to the composition adds a pleasant sourness.
Ingredients:
- 5 kg of small tomatoes;
- 75 g salt;
- citric acid - 10 g.
Step by step recipe
Five liter jars are washed well, sterilized, and allowed to dry upside down on a soft cloth.
After washing the tomatoes, rinse them with hot water and peel off the skin by making a cut around the stem.
Pour salt into the jars, a pinch of citric acid, add tomatoes to the very top, and fill with hot water.
After boiling water in a large container, cover the bottom of any soft cloth and put the jars. Cover with lids and sterilize for 30 minutes.
When the tomatoes begin to settle, add them to the very top, lightly pressing down with a spoon.
Close the lids again and sterilize for another 10 minutes.
Roll it up and wrap it tightly in a thick fur coat.
For more aroma, you can add a couple of bay leaves to the bottom of the jars.
Option 9. Tomatoes in their own juice for the winter with cinnamon
Here tomatoes are prepared in their own juice without sterilization. Bay leaves and allspice are replaced with regular ground black pepper and ground cinnamon, which gives the snack a subtle aroma and new taste.
Ingredients:
- small tomatoes - 3 kg;
- meaty large tomatoes - 3 kg;
- salt - 80 g;
- 3 teaspoons vinegar;
- black pepper - 35 g;
- ground cinnamon - 40 g.
How to cook
Small tomatoes are washed, lightly pierced with a wooden stick, and placed tightly together in sterilized jars.
Tomatoes with fleshy pulp are washed, dried with a soft cloth and ground in a meat grinder, pour the juice into a metal container.
Heat the juice on a small burner until lightly boiling, remove from heat, cool slightly, rub through a sieve to get rid of seeds and skins floating in the juice.
Pure juice is poured from another container, acetic acid, salt, black pepper, cinnamon are added, stirred well, sent to the same burner and from the moment of boiling, boil for 25 minutes, remove the foam with a spoon.
Pour hot juice into jars with tomatoes, roll up the lids, and cool under a fur coat.
Instead of black pepper, you can use red or chili pepper.
Option 10. “Gourmet” tomatoes in their own juice for the winter
And according to this recipe, you get not just tomatoes in their own juice, but vegetable mix, because in addition to the usual bay leaves and peppercorns, dill umbrellas, several bell pepper rings, garlic cloves and a couple of other simple ingredients are placed at the bottom of the jars.
Ingredients:
- firm tomatoes - 2 kg;
- 3 kg of meaty tomatoes;
- 5 cloves of garlic;
- 3 bell peppers;
- 5 dill umbrellas;
- 4 leaves of currant and cherry;
- 5 allspice peas;
- 6 bay leaves;
- 90 g sugar;
- 70 g salt.
Step by step recipe
After washing the dense tomatoes, lightly pierce them with a toothpick.
After sterilizing the jars, place them upside down on a clean cloth and allow to dry.
The garlic cloves are peeled, cut in half into slices, bay leaves are torn into several pieces by hand, bell pepper freed from all excess, washed, cut into rings.
In each jar put 2 rings of pepper, 2 peas of allspice, 2 plates of garlic, several pieces bay leaf and currant and cherry leaves.
Place dense tomatoes in jars, add hot water and set aside under lids for a few minutes.
The water is drained from the cans, new hot water is poured in and again put aside for the same time.
Twisted fleshy tomatoes are mixed with salt and sugar, heated to a boil over low heat, the foam is skimmed off and the hot mixture is poured over the dense tomatoes, after draining the water from them.
Having rolled up the lids and cooled, they lower them into the cellar.
You can also add a few pieces of horseradish leaves to the bottom of the jars.
Option 11. Chopped tomatoes in their own juice for the winter
This version of tomatoes in their own juice is good because the preparation is very convenient to serve and consume. The tomatoes turn out tasty, with a slight sourness.
Ingredients:
- small tomatoes - 4 kg;
- 35 ml vinegar;
- salt - 70 g;
- sugar - 85 g;
- large overripe tomatoes - 3 kg;
- 4 bay leaves;
- allspice - 5 peas.
How to cook
After washing the small tomatoes, cut them in half.
Fill sterilized, dried jars with tomato halves to the very top.
Fleshy tomatoes are also washed, blanched, peeled, placed in a large saucepan, and crushed with a spoon.
Mix tomato puree with sugar, salt, acetic acid, add bay leaves and peppercorns and simmer over low heat for 20 minutes.
Pouring tomato juice into jars with tomatoes and sterilizing them under the lids for half an hour, roll them up.
They are allowed to cool under the fur coat and lowered into the basement.
You can also make a wonderful tomato sauce by simply placing the tomato halves in boiling juice and boiling them a little.
If you want vegetables stored for the winter to retain as many vitamins as possible, use our tips. Every housewife is sure to look for a recipe for tomatoes in their own juice without sterilization. The dish has a lot of options, depending on whether you prefer to add vinegar or not, or whether you like to use spices. In addition, the absence of sterilization significantly simplifies the process.
So, if you want to enjoy juicy tomatoes from the garden not only in summer - early autumn, but also in winter, then the recipe without sterilization that we present will suit your taste. Moreover, such tomatoes will go over well with family members and will be the first to leave the cellar.
A simple recipe without sterilization with vinegar
For this recipe, select small tomatoes. We will provide you with a list of ingredients based on three liter jars. If you want to roll more cans, simply increase the required proportions. You will need the following ingredients:
If you ask the residents of our country which vegetables they most prefer to see on their tables, the tomato will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife should master our recipe for tomatoes in their own juice without sterilization. Let's get down to business.
Preparing small tomatoes
Wash the smaller tomatoes and prick each one with a toothpick on the side where the stem was torn off. This is done so that the salt penetrates inside the fruit during preservation, and the taste is rich. If the fruits are too dense and hard, you can pierce them in several places. Then place the tomatoes tightly in pre-sterilized jars, but try not to squeeze them. Now it's time to tackle the big fruits.
Juicing
Wash them and cut them into slices in any order. Place the mixture in an enamel pan, place over medium heat and cover with a lid. You just need to heat the mass, there is no need to bring it to a boil. When the slices are thoroughly heated, you need to remove them and rub them through a sieve. This way you will get natural tomato juice. Add salt and sugar to the container with juice. It is better if you focus not on the recipe, but on the volume of juice obtained. So, in order to cook tomatoes in their own juice (the recipe without sterilization that we offer to your attention will help with this), you need to add one tablespoon of sugar and salt per one and a half liters of prepared juice.
If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now we can pour the tomato juice, already flavored with spices and salt, back into the pan and bring to a boil. Don't forget to skim off the foam. The juice must be poured into jars while the tomatoes are boiling, without allowing it to cool. Roll up the jars with tin lids and turn them upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. All that remains is to cover the jars with a cotton blanket and leave to simmer until they cool completely. Then put it in a cool place.
If you don't want to strain the tomato juice through a sieve, simply pour boiling water over the fruits for 2 minutes and remove the skins. Place the fruits in a saucepan, chop a little with a knife, and put on fire. When the mixture is hot, puree it using a regular masher.
Do you want to cook tomatoes in their own juice (recipe without sterilization)? Spicy lovers can slightly adjust this simple recipe to their taste. If you are one of the fans of the vigorous combination of garlic and tomatoes, add a few crushed cloves to the tomato puree.
Are you planning to use tomatoes from a jar not as a snack, but in preparing hot dishes? Then use the recipe we presented, just first remove the skin from the small tomatoes. In this case, there will be no need to pierce the fruits.
If you have a lot of brown tomatoes left for canning, then do not mix them with ripe fruits. Try to select fruits of the same degree of maturity as filling for the jar.
To prevent damage to the integrity of the fruit during preservation, discard small fruits that are too soft. It’s better to put them in tomato sauce.
If you want the taste to be unparalleled, test the taste of a fresh tomato before putting the fruits in jars. A recipe for tomatoes in their own juice without sterilization may not give a good result if fresh tomatoes turn sour.
Some recipe variations
Salt in this recipe is the main preservative, and there is no way to do without it. But you can omit any other spices and sugar if you wish. You can also remove vinegar from the dish, but in this case you will still have to sterilize the filled jars for 5-10 minutes. You can even try cooking tomatoes in their own juice (recipe without sterilization) without vinegar, but in this case, try not to leave the jars in the refrigerator or cellar until spring.
If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to add salt in excess of the prescribed amount.
Simple recipe with greens
In this case, we will also select only small, dense and delicious tomatoes and we will also do without sterilization. To roll up the cans we will need the following ingredients:
- Tomatoes for rolling small size- 3 kilograms.
- Ripe tomatoes for juice - 3 kilograms.
- Black peppercorns - 8 pieces.
- Dill and parsley - 2 sprigs.
- Granulated sugar at the rate of one teaspoon per 1 liter of prepared tomato juice.
- Salt - 1 teaspoon per 1 liter of juice.
- Garlic cloves to taste.
- Hot pepper.
Recipe for tomatoes in their own juice without sterilization with herbs: preparation
Wash and sort the tomatoes. Only ideal fruits are suitable for seaming. Next, rinse the dill and parsley. Do not chop the greens too finely. In the same way as in the previous recipe, the tomatoes for juice must be cut into large slices and placed in a pan. Only here we will bring the tomato slices to a boil and, stirring constantly, simmer them over low heat until the mass becomes soft. On average this takes 20 minutes. We remove the pulp from the finished juice using a sieve. Then we’ll prick our perfect little tomatoes with a toothpick in several places and put them in pre-sterilized jars.
Place the tomatoes closely together, alternating them with herbs. At the very end, put two pods into jars hot pepper. Bring the previously obtained tomato juice to a boil again. Now all that remains is to add sugar and salt to the juice, mix the mixture thoroughly and pour into jars. So our tomatoes are ready in their own juice. The recipe without sterilization with the photo that we presented in this article will serve as a visual illustration. We will also roll up the jars with tin lids, turn them upside down and wrap them in a blanket until they cool completely.
Conclusion
Tomatoes are loved by people for their unsurpassed taste; moreover, these vegetables are suitable for a great variety of dishes as an ingredient. Until recently, this type of canning was not common among Soviet families. This method of preparing vegetables for the winter was brought to our country from sunny Bulgaria. However, the housewives loved it so much original recipes that they soon began to use all sorts of variations of the dish. Thus, tomatoes in their own juice (recipe without sterilization), tomatoes in their own juice with vegetables and many other options appeared.
A simple recipe for canned tomatoes in their own juice will certainly appeal to tomato lovers and tomato sauce. To prepare such a marinade, you can use overripe fruits, or, if they are unavailable, tomato paste.
The varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the size of the jar in which we pickle them. My proven and simple recipe with step-by-step photos will tell you how to make this preparation for the winter.
How to can tomatoes in their own juice
First, we sort out the available tomatoes and wash them. For placing in jars, it is better to take dense, fleshy fruits, while soft, overripe or burst fruits will be used for juice.
When the tomatoes are washed and sorted, we make the marinade. We grind soft fruits through a meat grinder, chop them with a blender or squeeze the juice in a juicer. Boil the resulting pulp or juice for 20 minutes and add spices. For each liter of juice, add 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 bay leaves and a few black peppercorns.
If there are no tomatoes for juice or there are few of them, then dilute the paste with water to the consistency of tomato juice and then cook the marinade with the same spices.
While the marinade is boiling, prepare and fill the jars. At the bottom of clean jars we place a dill umbrella, a currant leaf, a horseradish leaf and a couple of cloves of garlic. This amount is suitable for a half-liter jar, but for other volumes it should be reduced or increased. We remember that the more leaves and garlic we use, the more pungent and spicy the tomatoes will taste in their own juice.
We put tomatoes in jars, trying to pack them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I don’t pierce it, because the dense, fleshy fruits, even with a burst skin, do not scatter and remain intact and just as dense.
For better storage the workpieces should be sterilized. To do this, put a towel on the bottom of a saucepan or deep frying pan and place the jars.
Pour boiling marinade into them and cover with lids. Fill the pan with water up to the shoulders of the cans and boil for 10 minutes for 0.5 liters, 5 minutes for 0.1-0.3 liters.
Then close the lids, turn the jars over, and after cooling, put them away for storage. Total time cooking time about 40 minutes.
Tomatoes in their own juice according to this homemade recipes can be stored at room temperature.
Ready-made tomatoes are an excellent addition to various dishes; they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.
Tomato slices in their own juice - tasty, healthy and universal blank for the winter. Such tomatoes are a real lifesaver for any housewife. Tomatoes added in their own juice during the cooking process will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.
On our website there are several options for such a blank: and.
If it weren’t for the stage of peeling the tomatoes, the recipe could also be called the laziest, it’s so simple and easy to prepare tomatoes according to this recipe.
Preserved in this way, with the addition minimum quantity additional components, tomatoes have a fresh natural taste, are undemanding to storage conditions and are an excellent basis or a bright addition to a wide variety of dishes.
Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter using this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and “cream”. You will also need regular (not sea) table salt and a little citric acid.
Wash the tomatoes and remove the stems. Using a skewer or toothpick, pierce the skin in several places.
Pour boiling water over the prepared tomatoes and leave for a few minutes.
Peel the tomatoes. For this hot water drain and place the tomatoes in a container with cold water. After this, the skin will separate from the pulp and peeling the tomatoes will be very easy.
Add 1-2 pinches of salt to the bottom of each jar and a little citric acid on the tip of a knife. Depending on the size, cut the peeled tomatoes into halves or quarters and place in prepared sterilized jars.
Fill the jars by packing the tomato slices tightly. When placing tomatoes, shake the jar periodically so that there are no air pockets left. Use a tool of suitable diameter to press the layers of tomatoes tightly. This is the case when a reverent approach is not needed. During such manipulations, some of the juice will be released while the tomatoes are being placed in jars.
Cover the filled jars of tomatoes with lids and place in a container with warm water. Bring water to a boil and simmer for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.
At the end of the sterilization process, close the jars of tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.
For comparison, on the left in the photo are tomatoes canned in their own juice, doused with tomato juice prepared separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out more transparent or, on the contrary, thicker, with an intense color.
Tomato slices in their own juice are ready.
Instead of citric acid, you can also use lemon juice or vinegar in small quantities, but I prefer citric acid because, unlike the first two options, it does not give a noticeable and pronounced aftertaste.
Now many housewives are busy preserving tomatoes in their own juice for the winter, and also because they serve as a good addition to lunch or dinner. Such recipes as “finger lickin’ good” are probably in stock for every experienced housewife.
It's so nice to open cold winter a jar of juicy and fragrant tomatoes that will remind us of the taste of summer! This delicious preserves It can serve us as a separate snack or as an addition to various dishes.
In this article I offer you delicious recipes tomatoes in their own juice for the winter. All of them are very successful and correctly calibrated and, moreover, easy to prepare. Quickly take pens into your hands and write them down so as not to lose them! And this link is for those who missed it
Ingredients for 7 liters:
- Tomatoes - 7-8 kg
- sugar - 6 tbsp. l
- bay leaf - 4 pcs
- allspice - 5 pcs
- salt - 5 tbsp. l.
Cooking method:
We rinse the tomatoes in water and place the denser fruits in clean jars, and chop the softer ones and twist them in a meat grinder or using a blender.
Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.
From the moment the whole mass boils, cook for about 10-15 minutes over low heat, constantly skimming off the foam. During this time, foam should stop forming, which means the filling is ready.
Meanwhile, pour boiling water into the jars of tomatoes, cover with lids and leave for 10 minutes.
Then drain the water and pour in the hot filling, tighten the lids tightly, turn it upside down, cover with a towel and leave until it cools completely.
The tomatoes are aromatic and delicate in taste and are stored both in a cool place and at room temperature.
Cherry in its own juice for the winter
Ingredients:
- Cherry – 5 kg
- sugar - 3 tbsp. l
- salt - 1.5 tbsp. l.
Cooking method:
First of all, we sort the harder tomatoes separately, and the softer ones will be used for juice. Then rinse them thoroughly in running water.
We put the cherry fruits into jars that have been thoroughly washed beforehand and pour boiling water over them, lightly covering them with lids.
And we twist the softer fruits through a meat grinder or chop them using a blender. After this procedure, you can also pass the resulting mass through a sieve to get rid of peel particles. Pour the tomato juice into a suitable saucepan, add the above indicated amount of salt and sugar, and then put it on the fire. Let it boil and cook for several minutes over medium heat.
Drain the water from the cans of tomatoes and add hot tomato juice. Wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.
Leave them until they cool completely. Then we put it away in storage.
How to cook tomatoes into slices in their own juice with photos
Ingredients:
- Tomatoes – 8 kg
- water - 1.5 liters
- garlic - 8 cloves
- celery leaves - 2 pcs.
- rock salt - 1 tbsp. l.
Cooking method:
We clean the fruits from the tails and wash them in water. We also wash the jars with soda and rinse them in warm water.
Then cut large tomatoes into four parts, and small ones into two.
Now put the garlic cut into small slices into the jars, followed by a sprig of celery, and only then tightly lay out the chopped tomato slices.
Next, for the brine, mix water with salt, put it on the fire and let it boil. Then remove it and pour it over the tomatoes. Place the filled jars in a pan with hot water, on the bottom of which a towel has previously been placed and sterilize them for 5-7 minutes. Now we take out the jars, wipe them and roll up the lids.
All that remains is to turn them upside down, then wrap them in a warm blanket and leave them like that until they cool completely.
Recipe for cooking tomatoes in their own juice with horseradish for the winter
Ingredients:
- Hard tomatoes - 2 kg
- overripe tomatoes - 2 kg
- bell pepper – 250 gr
- chopped horseradish - 1/4 cup
- chopped garlic - 1/4 cup
- sugar - 4 tbsp. l
- peppercorns
- salt - 2 tbsp. l.
Cooking method:
We grind the overripe tomatoes in a meat grinder, put them in a bowl, add bell peppers cut into small slices, finely chopped garlic, horseradish, add salt and sugar to this mixture and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.
Place slightly unripe hard tomatoes into washed jars, add up to 5 peppercorns to each jar and fill with tomato mass.
We put jars (liter jars) to sterilize in low boiling water for 10 minutes, and keep three liter jars for up to 30 minutes.
Now we roll up the boiled lids, turn them over, wrap them in a warm blanket and leave them until they cool completely.
Tomatoes in their own juice (video) - a recipe for centuries
Of course, the most delicious and healthy tomatoes will be those that are canned in juice that has just been squeezed with your own hands. Although the filling for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not fit into jars.
Bon appetit!!!