→ Tomatoes in their own juice without sterilization. How to prepare tomatoes in their own juice for the winter according to a step-by-step recipe with photos Tomatoes canned in their own juice without sterilization

Tomatoes in their own juice without sterilization. How to prepare tomatoes in their own juice for the winter according to a step-by-step recipe with photos Tomatoes canned in their own juice without sterilization

At the beginning of August my husband always says: “ Don't roll so much this year! But my mother and I don’t listen. We make a lot of home preserves, but almost everything is eaten over the winter. Sweet and salty foods are held in special esteem by household members tomatoes in own juice .

Tomatoes for the winter at home

Today we will tell you how to cook very sweet pickled tomatoes for the winter. Here are 6 homemade recipes. Try to surprise your loved ones with truly delicious tomatoes this season!

All cooking methods require tomato juice. Prepare it in advance. For these purposes, use a juicer, meat grinder or blender. Then bring the juice to a boil and simmer for 30 minutes, skimming off the foam. Add salt and pepper to taste if necessary.

“Natural” without vinegar

In winter, these tomatoes can be used in any way you like. They are perfect for pilaf, meat, pasta or borscht. And if you sprinkle onions and pour over oil, your five-minute appetizer is ready! You'll have to play around with the preparation a little, but it's worth it. The list of ingredients is for one 0.5 liter jar. Choose medium-sized, fleshy plum tomatoes or any others with dense pulp.

INGREDIENTS

  • 400 g tomatoes
  • 200 ml tomato juice
  • 0.5 tsp. salt
  • 1 tsp. Sahara

COOKING


Spicy tomatoes with horseradish and garlic

INGREDIENTS

  • 1.2 kg tomatoes
  • 1 liter tomato juice
  • 1 tbsp. l. Sahara
  • 1 tbsp. l. salt
  • 1 tbsp. l. vegetable oil
  • 3 tbsp. l. grated horseradish
  • 5 cloves garlic

COOKING


Delicious naked tomatoes

INGREDIENTS

  • 1.2 kg tomatoes
  • 1 liter tomato juice
  • 2 tbsp. l. Sahara
  • 1 tbsp. l. salt
  • 1 tsp. 6% vinegar
  • 3 cloves garlic
  • 0.5 tsp. black pepper

COOKING


“Finger lickin’ good” without sterilization

INGREDIENTS

  • 1.2 kg tomatoes
  • 1 liter tomato juice
  • 3 black peppercorns
  • 1.5 tbsp. l. salt
  • 1.5 tbsp. l. 6% vinegar
  • 3 bay leaves
  • 1 tbsp. l. Sahara
  • 3 cloves garlic
  • pinch of red pepper
  • a bunch of basil or other greens

COOKING


Spicy tomatoes “quickly”

INGREDIENTS

  • 4 kg tomatoes
  • 3 liters of tomato juice
  • 6 tbsp. l. Sahara
  • 5 tbsp. l. salt
  • 1.5 tbsp. l. 6% vinegar
  • 6 bay leaves
  • 1 tsp. black peppercorns
  • 3 carnations
  • pinch of cinnamon
  • 0.5 tsp. nutmeg

COOKING


"Mysterious"

The secret of this preparation is that yellow skinless tomatoes are hidden in red tomato juice. A special set of spices emphasizes unusual taste tomatoes.

INGREDIENTS

  • 1.2 kg yellow tomatoes
  • 1 liter tomato juice
  • 3 tbsp. l. Sahara
  • 1 tbsp. l. salt
  • 0.5 tsp. citric acid
  • 5 cloves garlic
  • 5 black peppercorns
  • 5 allspice peas
  • 3 bay leaves
  • 0.5 tsp. thyme

COOKING


No one will argue that tomatoes are very tasty. And if you add garlic and spices to them, you will get an excellent snack. So wash your jars and get ready to go to the vegetable market! With tomato season in full swing, now is the time to start making delicious homemade preparations.

These simple ways Making marinated tomatoes will definitely please everyone at home. And some may become your favorites. Save recipes and share them with friends on social networks.

And you canning for the winter? Share your recipes in the comments!

There is one universal dish, a wonderful appetizer that is especially popular in winter. We are talking about tomatoes in their own juice. What it is? How to cook it? You will learn everything in this article. Let's start cooking tomatoes in their own juice or tomatoes in tomato.

Tomatoes in their own juice are marinated tomatoes for which tomato juice serves as brine. IN classic version Apart from salt and tomatoes, no other ingredients are used, which makes this appetizer much healthier than similar preparations drenched in a large amount of vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups are also prepared using tomatoes in juice, vegetable stew and various sauces.

Below are 5 popular homemade recipes. We prepare for the winter and more. Simply with tomatoes or with the addition of additional vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Tomatoes in tomato recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even ordinary salt. The tomatoes in the tomato are all about the natural taste.


As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Tomatoes in tomato ingredients for a 0.5 liter jar:

  • Tomatoes – 400 g.
  • Tomatoes for juice – 300-400 g.

How to cook tomatoes in your own juice

  1. Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
  2. Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. As a last resort, you can just take tomato juice in boxes.
  3. The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total cooking time is approximately 45 minutes.
  4. Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
  5. Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
  6. Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
  7. Pour boiling tomato juice, cover with screw caps and place in a water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

A simple recipe for tomatoes in their own juice for the winter without sterilization

I think this option is not only simple, but also the most delicious! And all because, in addition to tomatoes, there are also bell peppers and various spices.


For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Tomatoes in tomato ingredients:

  • Meaty tomatoes – 6-7 kg. (for several cans at once);
  • Sweet bell pepper – 14-16 pcs.
  • Tomato paste – 20 tbsp. spoon;
  • Water – 3 tbsp. spoons;
  • Vegetable oil – 3 tbsp. spoons;
  • Sugar – 15 tbsp. spoon;
  • Salt – 6 tbsp. spoon;
  • Cloves – 2 tbsp. spoons;

Let's start cooking tomatoes in their own juice

  1. Core the bell pepper and chop it finely. You can even put it through a meat grinder.
  2. Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
  3. At the end, add 3 tablespoons of vegetable oil, preferably refined.
  4. Place chopped peppers and washed tomatoes (whole) into a large saucepan and carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
  5. Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
  6. Fill the jars with tomatoes along with the tomato filling and immediately screw the lids on tightly. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in adding a large amount of spices. We will also do without vinegar and other preservatives here. Thorough cooking and simply rinsing with boiling water will ensure sterilization and long shelf life.


By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

  • Small tomatoes – 2 kg.
  • Tomato juice – 3 l.
  • Salt – 5 tbsp. spoon;
  • Sugar – 6 tbsp. spoon;
  • Bay leaf – 6-8 pcs.
  • Black peppercorns – 3 tbsp. spoons;
  • Cloves – 1-2 tbsp. spoons;

Preparation

  1. Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
  2. Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
  3. Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
  4. Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.


Required Products:

  • Beautiful fleshy tomatoes – 1.5 kg.
  • Tomatoes that you don’t mind – 1.5 kg.
  • Garlic – 12 cloves;
  • Sugar – 3 tbsp. spoons;
  • Salt – 1.5 tbsp. spoons;
  • Sunflower oil (odorless) – 1 cup;
  • Vinegar (70%) – 1 tbsp. spoon;
  • Black peppercorns – 10 peas;

Cooking process

  1. Wash good tomatoes, cut out the stems, and cut them into quarters.
  2. Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into the pan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
  3. While we put the tomato slices and garlic cloves into jars.
  4. The tomatoes have boiled, boil for 15 minutes, at the end add the vinegar essence, mix and pour into jars.
  5. Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
  6. Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.


The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

  • Tomatoes – 3 kg.
  • Tomato juice – about 2 liters;
  • Salt – 50 g for each liter of juice;
  • Bay leaves - several;
  • Garlic cloves – 5 pcs.
  • Onions – 2 large heads;

How to make this blank

  1. Peel the tomatoes from the stems, plus make a small depression for a piece of onion.
  2. Chop the garlic cloves a little, and also cut the onion into small pieces.
  3. Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
  4. Sprinkle the remaining onion pieces over the contents of the jars.
  5. Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
  6. Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.
  • As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
  • Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
  • In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.
  • Look video how to cook tomatoes in tomato sauce

How pleasing to the eye are the orderly rows of jars of various preserves lined up on the shelves of the pantry! The main part of pickles, in addition to cucumbers, comes from tomatoes. Each housewife has a number of recipes that are used and passed down in the family “by inheritance.”

Most often these are salted or pickled fruits, but tomatoes in their own juice are less often closed for the winter without sterilization, perhaps for fear of the complexity of their preparation. Look below for simple and delicious recipes, learn the nuances of canning such tomatoes.

It is better to choose fleshy and juicy tomatoes for preparing the filling. For fruits that will be used whole, it is better to remove the skin, but then simple recipe you can't name it anymore. Adjust the amount of garlic according to your taste preferences.

Will be required:

  • 2 kg of tomatoes;
  • 3 bay leaves;
  • 5 black peppercorns;
  • 3 peas of allspice;
  • 3 buds of cloves;
  • tbsp 9% vinegar;
  • 3 tbsp. Sahara;
  • tbsp coarse salt;
  • head of garlic.

Preparation:

  • Wipe the washed tomatoes and peel the garlic. Place pepper, bay leaf, clove buds, and about half the tomatoes on the bottom of a thoroughly washed and sterilized jar with baking soda.
  • Carefully pour boiling water from the kettle into the center of the jar, cover with a lid, and let stand for 15-20 minutes. Drain off the cooled water and add boiling water again.
  • Use a meat grinder or chop the remaining tomatoes and garlic in a blender.
  • Pour the resulting tomato mixture into a saucepan, wait until it boils, add salt, add sugar, pour in vinegar (after boiling), and simmer for a couple of minutes.
  • Carefully pour boiling tomatoes over the tomatoes in the jar, roll up or screw on the lid, boiled in water. Turn the jar over, place the lid down, let it cool completely, cover it with something warm, and put it away for storage.

Recipe with green tomatoes (slices)

A very relevant recipe for the country, as Mikhail Zhvanetsky caustically noted, “forever green tomatoes.” You need to take large ones for cutting into slices, so that the workpiece turns out better; the fruits can be soaked before canning for 5-6 hours in water with salt, changing it every 2 hours.

Read also: Beetroot salad for the winter - 11 delicious and simple recipes

Will be required:

  • 1.5 kg of green tomatoes;
  • 0.7 g carrots;
  • 0.5 kg of onion;
  • 0.5 kg of sweet pepper;
  • 0.5 l of spicy tomato sauce;
  • 2 tsp Sahara;
  • 250 ml oil;
  • tsp ground black pepper;
  • salt to taste;
  • 2 tbsp. 9% vinegar.

Preparation:

  • Wash and dry the tomatoes, cut into slices. Peel the peppers from seeds, cut into large squares, chop the onion into half rings, chop the carrots on a medium grater.
  • Pour the oil into a saucepan with a thick bottom, lay out the vegetables in layers: tomatoes, peppers, onions, carrots. Pour tomato sauce on top.
  • Cover, bring the vegetable mixture to a boil, simmer for half an hour, stir, turn the heat to minimum, cook for another hour.
  • Add pepper, sugar, salt to the pan, mix well, cook for another 10 minutes.
  • Pour in the vinegar, stir thoroughly, boil for a couple of minutes, fill the jars with “bubbling” vegetables, and screw on the boiled lids. Turn the jars over, cover with a blanket, let cool completely, and store.

Cooking with tomato paste and pepper

A simplified version of the preparation: using tomato paste will eliminate the need for squeezing and boiling the juice from tomatoes. It gives the workpiece rich taste, and adding bell pepper turns it almost into lecho. For canning, you need to select small and strong tomatoes, their quantity depends on the size.

In addition to them you will need:

  • 2 bell peppers;
  • 5 cloves of garlic;
  • 2-3 sprigs of dill.

For a liter of filling you need to take:

  • 4 tbsp. l. tomato paste;
  • 2 bay leaves;
  • 1 tsp. salt;
  • 4 allspice peas;
  • 1 tsp. Sahara;
  • 2 tbsp. 9% vinegar.

Preparation:

  • Prepare the selected fruits, wash, dry, prick in several places with a toothpick so that the skin remains intact after pouring.
  • Cut the pepper into strips, garlic - in half.
  • In jars thoroughly washed with soda and sterilized over steam (boil the lid too), add peppers and tomatoes, dill with garlic and allspice peas, pour boiling water over them, and let stand for about a third of an hour. To avoid damaging the jar, pour water in the center. Since preservation is without sterilization, to be safe, you need to repeat the filling again.
  • For cooking tomato filling Dissolve the paste in water, add sugar, add salt, add bay leaves and allspice, let it boil, pour in vinegar, stir.
  • Empty the jar of water, then fill it with hot “tomato”, roll up the lid, turn it over, cover it with something warm for longer cooling.

Cherry in its own juice with vinegar (without sterilization)

A delicious preparation of small tomatoes will decorate any holiday feast in winter. It is better to seal the cherry tomatoes in small jars with a small amount of vinegar so that they are well stored. To prepare the filling, take large and juicy salad tomatoes.

Read also: Garlic arrows for the winter - 8 best recipes

Will be required:

  • 2 kg cherry tomatoes;
  • 1 kg of tomatoes for sauce;
  • 2 tbsp. Sahara;
  • 1.5 tbsp. salt;
  • 2 tbsp. 9% vinegar.

Preparation:

  • Wash, wipe large tomatoes, cut into 2-4 parts, cut out the upper hard parts from the stalks, chop with a blender. Salt the mixture, add sugar, heat to a boil.
  • During this time, fill the jars with washed cherry tomatoes, pour in boiling water, let stand for 10 minutes, drain the water.
  • Pour vinegar into the boiling sauce, stir, pour into jars. Roll up the canned food, put it on the lid, cover it with a blanket, let it cool well and put it in the pantry.

Tomatoes with onions and aspirin

A couple of aspirin tablets and you won’t have a headache (about the safety of the preservation)! Some housewives add acetylsalicylic acid to the twists, replacing vinegar with it. For this preservation, it is better to take small onions.

Will be required:

  • 2 kg of tomatoes;
  • 1.5 liters of tomato juice;
  • 2 aspirin tablets;
  • 1.5 tbsp. salt;
  • 2 small onions;
  • 3 tbsp. Sahara;
  • dill umbrella;
  • 4 cloves;
  • 3 blackcurrant leaves;
  • 1 bell pepper;
  • 1/2 hot pepper;
  • 4-5 peas of allspice and black pepper;
  • 2 bay leaves;
  • 4-5 cloves of garlic.

Preparation:

  • Place herbs with spices, onion quarters, pepper and garlic in a sterilized jar. Next, fill it with tomatoes and carefully pour boiling water from the kettle (pour in the center of the jar), leave for a quarter of an hour.
  • Bring tomato juice to a boil with added sugar and salt.
  • Drain the cooled water from the jar and fill it with hot juice, adding a couple of aspirin tablets to the “three-liter bottle.”
  • Roll up the jar, wrap it warmly, let it cool completely and put it in the cellar or pantry for storage.

Sweet Tomato Recipe

A very tasty and healthy option for preparing tomatoes for lecho fans. You can store them in your room, they will last well all winter. But you may not have time to check this: chopped tomatoes with sweet peppers are “destroyed” by household members much earlier! If someone doesn’t like sweet tomatoes, then you can use less sugar. Another positive point is that more halves and quarters are placed in jars than whole fruits.

Will be required:

  • 3.5 kg of tomatoes;
  • 9-10 peppercorns;
  • 5 pieces. bell pepper;
  • 1 tsp 9% vinegar;
  • 2 tbsp. salt;
  • 8-9 clove buds;
  • 5 tbsp. Sahara.

Preparation:

  • Sort the tomatoes by size. Leave small ones whole so that you can fill 4 jars, and cut large ones into 2 or 4 pieces (depending on size).
  • Choose a pan of suitable volume and preferably with a thick bottom, pour in half a glass of water so that the “filling” does not burn during cooking, and it will be even safer to place the pan on a flame spreader and do not leave it unattended or stirring for a long time. When the contents are hot enough and begin to boil, boil it for another 45 minutes and blend with a blender until large pieces disappear. Pour back into the pan, add salt and sugar, cook for about 40 minutes. During this time, fill the jars with prepared tomatoes, peppers and seasonings. When the tomato filling is ready, turn the heat to minimum.
  • Cut the peeled pepper into 4 slices, cut the tomatoes, the smaller ones crosswise, place in “steep” boiling water, remove and peel off the peeling skin, cut into a couple of pieces.
  • Place two or three cloves and black peppercorns in well-washed jars. Fill as tightly as possible with pieces of tomatoes without skins and sweet peppers. Boil water and pour into a jar, let stand covered for 20-30 minutes.

  • Let the tomato sauce boil, pour in all the vinegar, and heat for about 3 minutes. Empty the jars from boiling water, fill them with tomato, roll them up, turn them over, wrap them in something warm, let them cool until room temperature. Store cold preserves in a dark and fairly cool place.

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 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 minor damage, there is nothing wrong with that, all the 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 to the bottom of the jars and citric acid 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:
Rinse the tomatoes, place them in boiling water for a couple of minutes, then cover with 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

Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. There's really nothing difficult about this recipe. canning tomatoes with their own juice no, the main thing is not to be too lazy to separate the skins and seeds from the tomatoes so that the tomato mass is more tender. But those who are especially lazy may not separate anything, but make a filling with skin and seeds, which will also be tasty. These tomatoes store well at room temperature.

Ingredients

To can tomatoes in their own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. for 1 liter of juice;

sugar - 1 tsp. for 1 liter of juice (sugar optional).

***It is advisable to regulate the amount of salt and sugar yourself, because... their quantity depends on the type of tomato and the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, but if they are sour, then you need to take more of it than in the recipe.

Cooking steps

Place the saucepan with the tomatoes to simmer, stirring the contents periodically with a wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, pass through all the boiled tomatoes in small batches, separating the skin and seeds from the tomato pulp.

When all the tomato mass has been processed, pour it into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll up with a special machine.

Leave the jars with canned tomatoes in its own juice in an inverted state for a day. Then put it away for storage.

Bon appetit and have a delicious winter to you!

 

 
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