Canning tomatoes in their own juice: the best recipes with photos. Tomatoes in their own juice for the winter

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter with it, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.

As you can see, this homemade preparation for the winter has so many advantages that you should definitely cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 1.5 tablespoons salt;
• 2 tablespoons sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size).

How to seal tomatoes in their own juice for the winter:

For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.

We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.

Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).

This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.

At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in the jars.

We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.

Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.

For juice, you can use crushed tomatoes, irregular in shape, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

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

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

Classic recipe

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

Ingredients you will need:

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

Cooking method:

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

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

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

Sweet tomatoes in their own juice

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

List of products per liter jar:

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

Preparation:

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

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

Tomatoes with citric acid

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

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

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

Cooking method:

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

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

Simple recipe with vinegar

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

Required Products:

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

Preparation:

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

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

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

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

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

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

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

Bon appetit!

In my opinion, the most popular winter preparations are cucumbers and tomatoes. They are both salted and pickled, both together and separately. Tomato juices, pastes, etc. are often made from tomatoes, and cucumbers are included in various salads, which come in very handy in winter. Therefore, in order to enjoy their taste in winter, so reminiscent of warm days, you need to work hard in the summer.

And if we have already discussed this before, then within the framework of this article, let’s look at recipes for canning tomatoes, namely, tomatoes in their own juice. After all, they turn out so well, with a pleasant, sweet and sour taste - just “finger-licking”, which all family members will be happy with. And the juice in which these same tomatoes are cooked is very popular with children.

At our house, tomatoes are prepared in large quantities and according to different recipes. Basically, we cook using methods that do not require sterilization, but there are exceptions. For example, tomatoes without skin or slices can be made without sterilization, but it will still be more reliable if heat treated. Although there may be other methods not covered in this article that are not known to us. If you have any in your arsenal, then share them in the comments. I will be immensely grateful to you, as I am always glad to learn something new for myself.

Recently, for example, I learned that green tomatoes that do not have time to fully ripen can also be rolled in tomato juice for the winter. At the end of the article, I will briefly describe the entire cooking process so that you have an idea of ​​how it is done. I have never tried these myself. For the most part, we lightly salt unripe fruits and our results are very tasty and juicy. I advise you to look at and save these recipes, as very soon they may come in handy for you.

Well, now let’s return to the main topic that this post is dedicated to, and let’s figure out how to properly and tasty make preparations for the winter in the form of tomatoes in your own juice. For your convenience, there is a table of contents below, using which you can easily navigate to the recipe you need. And also, for better perception, each item in all recipes is supplemented with photo illustrations. So let's begin...

In today's episode:

First of all, let's look at some points you should know:

• the tomatoes that we will put in jars should be medium-sized, with thick skin;
• those from which tomato juice will be made, on the contrary, should be larger and “waterier”. After all, we want to get exactly the juice with which we will pour the tomatoes, and not the paste that is obtained from the “fleshy” fruits;
• Also, don’t forget to pick the tomatoes thoroughly. That is, they should be without dents, there should be no rotten places on them, etc.;
• We always use only coarse salt, not iodized - this is also very important. Iodized salt causes fermentation - don't forget about it;
• if desired, you can add any spices that you like best (cloves, bay leaves, allspice, a mixture of peppers, dill or parsley, etc.);
• and, of course, during cooking you need to be in a good mood, with a wonderful mood, and then you will certainly get the most delicious tomatoes.

Tomatoes in their own juice - you'll lick your fingers

We have been using this recipe for a very long time. For the most part, tomatoes are prepared this way at home. It is very simple, but very tasty. We will not add anything to the juice except salt and sugar. As a result, we will get the most beautiful tomatoes in their own juice.

Ingredients:

• Tomatoes
• Sugar

Preparation:

1. First we need to sort out the tomatoes. We wash the fruits that we will put in jars well and carefully cut out the stalks.
   
2. Now we will select damaged and large vegetables for twisting into juice.
3. As for the juice. Let's first look at the process of preparing it and continue. This means that juice can be obtained in different ways: using an electric juicer, using a sieve, or using an old-style juicer.
   This is exactly the one we use (the old one). It was left to us from our grandmother and I don’t even know how old this miracle of engineering is.
   The fact is that with such a juicer you get the most delicious tomato juice. It's true. No modern devices can compare with it. If you have one, then you are in luck. If not, then you can purchase it. In my opinion this is not a problem now. Or make juice using a sieve.
4. How to make juice using a sieve. You need to boil the tomatoes in boiling water for 5 minutes. Then simply rub them through a sieve. That's all. A little complicated, but in the absence of another option, this one is quite suitable.
5. So, you need to add salt and sugar to the prepared tomato juice. For 1 liter of tomato juice we need 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar.
   
6. Place the pan with the juice on the stove and bring to a boil.
   
   

   The foam that forms during boiling must be skimmed off. The juice is considered ready when the foam stops forming.

7. At this time, we can start packing the tomatoes into jars. Place the tomatoes, preferably the same size, tightly in jars and pour boiling water over them. Cover with lids and leave for 20 minutes. The tomatoes should be thoroughly warmed through.
   
   

   Do not forget! Jars and lids must first be sterilized - this is a prerequisite.

8. After 20 minutes, drain the water from the jars. This can be done using a special lid with holes. Or simply press a regular lid, leaving the neck slightly open to allow the water to drain out.
   
9. Pour boiling prepared tomato juice over the tomatoes.
   
   

   For a liter jar of tomatoes, you will need approximately 0.5 liters of tomato juice.

10. Immediately roll up the jars with a key. Turn them upside down to check for leaks.
    
11. Leave it like this until it cools completely, wrapped in a blanket.
    

Here is such a simple and very tasty recipe. We did not add any vinegar or citric acid. If cooked correctly, you don't need anything, because tomatoes have enough of their own acid. Such jars are stored very well in any conditions, be it a cellar, pantry, basement or right in the apartment.

Another good thing about this recipe is that tomatoes can be given even to small children. There is nothing superfluous in them. All natural, without spices or additives. In general, you don’t even need to add salt and sugar and it will also turn out very tasty.

So cook for your health! Good luck with your preparations.

Recipe for tomatoes in their own juice for the winter without sterilization

Let's complicate the recipe a little. The cooking process will remain the same, we’ll just change it a little, or rather add some ingredients. Spice lovers will love this recipe. We added cinnamon sticks to the composition. If you don’t like it, then you don’t have to add it, but add something to your liking. For example, cloves are often used. It's up to you. Just don't go overboard with the quantity!

Ingredients:

• Tomatoes
• Sugar
• Allspice peas
• Bay leaf
• Vinegar 70%
• Cinnamon

Preparation:

1. Place the tomatoes tightly in prepared sterile jars. It is advisable to take small tomatoes so that we can fit as many as possible. In general, if there are a lot of tomatoes and not enough juice, then it turns out very tasty - this is the secret of success.
   
2. Pour boiling water over them, cover with lids and wrap in a towel. While the water cools and the tomatoes warm up, we will prepare the marinade from tomato juice.
   
   

   You can see how to make juice in the first recipe.

3. So, pour salt, sugar, bay leaf, pepper and cinnamon into the juice.
   
   

   For 1 liter of juice you will need 1.5 tbsp. salt without a slide, 2 tbsp. sugar, 2 bay leaves, a few peppercorns and a little cinnamon (to taste). You don't have to add cinnamon.
   We have 2 liters of juice, so we add 2 times more spices.

4. Put the tomato juice on the fire and bring to a boil. Boil for about 10-15 minutes, stirring constantly and skimming off the foam.
   
5. Drain the cooled water from the cans of tomatoes.
6. Place 1-2 bay leaves from the marinade in each jar.
   
7. Fill the tomatoes with juice up to the neck, leaving a little room for the vinegar.
8. For a 1 liter jar of tomatoes we need 1 teaspoon of vinegar.
   
9. Tighten the jars and turn them over until they cool completely. No need to wrap it up.
   
10. After cooling completely, store the jars in a cool, dark place.

Tomatoes in their own juice are ready. After about 1 - 1.5 months, the tomatoes will be salted and will be suitable for consumption. They turn out very tasty and aromatic - an ideal winter snack. These tomatoes go very well with fried fish and other meat dishes.

Tomatoes in their own juice for the winter with tomato paste

Tomato juice is usually used as a filling for tomatoes. Did you know that you can make marinade from tomato paste? If not, then you are in the right place. In this recipe, we will first prepare the tomato paste. And then pour it over the tomatoes. And, in the end, we will get tomatoes in their own juice from tomato paste.

This recipe is good because in winter, tomato paste can be used as a frying agent for soups and other dishes. You just need to remember that there is already salt in it, and not to over-salt what you will cook.

Ingredients:

• Tomatoes
• Sugar
• Bay leaf
• Black peppercorns

Preparation:

1. Place tomatoes in sterilized jars and pour boiling water into them. Cover with lids and set aside. Meanwhile, let's start preparing the tomato paste.
   
   

   To prevent the skins of tomatoes from bursting due to boiling water, they need to be pierced with a fork or toothpick in the area of ​​the stalk. Then they will retain their original appearance.

2. For this we need dense, “fleshy” tomato fruits. We cut off the stalk and, if there are any, rotten places. Still, try to take tomatoes without damage.
3. We cut them into slices so that they fit into the mouth of the meat grinder.
   
4. Twist the tomatoes through a fine mesh grinder.
   
   

   We will twist it together with the peel. If you have time and desire to tinker, you can remove the skin. How to do this quickly is described in the last recipe.

5. Pour salt, sugar, bay leaf and pepper into the resulting tomato puree, at the rate of 1.5 tbsp per 1 liter. salt with a slide, 2 tbsp. sugar, 2 medium bay leaves and pepper to taste.
   
6. Stir and put on fire until it boils. After the tomato paste boils, you need to reduce the heat so that the mass simmers slightly, but does not boil.
7. Stirring constantly to prevent the paste from burning, you need to periodically remove the foam from the surface. As soon as the foam stops forming, you can remove it from the heat and pour the prepared paste into the jars of tomatoes.
8. The water in the jars has cooled down and we need to drain it, holding the tomatoes with a lid.
   
9. Pour boiling tomato paste over the tomatoes and screw on the lids. We check for leaks by simply turning the jars upside down.
   
10. Wrap the rolled up jars in something warm until they cool completely.
    

Tomatoes with tomato paste are ready for long-term storage. In order to be well salted and absorb the aroma of spices, the tomatoes must stand for 2 months, and only then will they be ready. I hope the recipe is clear and simple.

By the way, if you have a lot of tomato paste left and you don’t know what to do, then you can preserve it separately, without anything. The fact that it is very salty is not a problem. Just when you add it to some dishes, add less salt and everything will be OK. Don't let the goodness go to waste.

Tomatoes for the winter in their own juice - a recipe for centuries

I found a good recipe on YouTube. Not much different from the others, but it can be called a classic recipe. Everything is explained and shown in great detail. Enjoy watching!

Recipe for skinless tomatoes in their own juice with photos

Now I offer you a recipe for preparing tomatoes in their own juice without skin, or, as it is also called, without skin. We usually prepare according to the recipes that you met above. But last year we decided, for a change, to cook it without the skin. This year we are closing more. Do you know why? Read on.

Ingredients:

• Tomatoes
• Banks
• Lids

Preparation:

This product can be stored at room temperature. Nothing will happen to her. So why did we produce more skinless tomatoes this year than last year? Because such tomatoes can be used in different salads in winter. They do not contain a single gram of salt, sugar, etc. Even just chopping tomatoes, onions and herbs and mixing them with a little salt and pepper, you get a super salad that you want to eat without stopping. The tomatoes remain practically fresh, there is nothing superfluous in them.

You can simply drink tomato juice or add it to any meat or vegetable dishes. It turns out really nothing. So I advise you to try it - you won’t regret it!

In conclusion, I want to tell you a little about green tomatoes in tomato juice, as promised at the beginning of this post. The whole procedure is exactly the same as in the first recipe. We don't add anything other than salt and sugar. Only the amount of ingredients changes a little. That is, if there we needed a tablespoon of salt and a teaspoon of sugar for 1 liter of juice, then here we will take about 0.7 tbsp. salt and 1 tbsp. granulated sugar.

And we will warm up the tomatoes 2 times. In other words, we will pour boiling water over it twice. After the jar has cooled, drain the water and pour boiling water again until it cools for 15 - 20 minutes. Otherwise, the process remains unchanged. Just don’t forget to pierce the tomatoes around the stems with a fork. This way they will be salted faster and better and will be very tasty. You can open and try in 1.5 - 2 months. Cook with pleasure for the joy of yourself and your loved ones. Bon appetit!

With this I want to say goodbye to you until the next issue. I wish you successful preparations!

Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Preparing tomatoes in their own juice for the winter is especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to various dishes. These tomatoes will appeal to both adults and children. Also on our na-bludce you will find other recipes for preparations for your winter table:,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

• Tomatoes for twisting (medium)
• Tomatoes for juice (large, fleshy)
• Sugar
• A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

Preparation:

1. Wash the jars in advance, sterilize them, boil the lids for 3 - 5 minutes.

2. We sort and wash the tomatoes. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the remaining medium-sized tomatoes, which we will use to fill the jars, we cut off the stems.

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, you need to bring the pureed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is no need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

5. Place the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly to prevent foam from forming. With constant stirring it disappears.

7. Cover with metal lids and leave them alone to warm up for 10 minutes.

8. While our jars are warming up, let’s start filling (tomato juice). The jars are warming up, and we go to the stove to make juice. Our filling should boil for 10 minutes. We don’t remove the foam, we just stir it. Now we're going to our jars and pouring tomato juice.

9. 10 minutes have passed. Let's return again to our banks. We put on a convenient lid to drain the water.

10. We pour out the water; we won’t need it anymore.

If foam has formed in a pan with tomato juice, we do not remove it, but stir our filling and it disappears.

11. Pour hot tomato juice over our tomatoes. We can adjust the salt and sugar in tomato juice ourselves to our taste. You can even roll it up without salt and sugar. This option is also possible. Due to their acidity, tomatoes will stand very well.

12. After pouring the tomatoes, immediately roll up the jars.

13. As soon as we have rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

Our recipe contains no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, even small children can eat them.

Good luck with your preparations.

Tomatoes in their own juice in slices - a simple recipe with sterilization

For this preparation you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze out the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. You can simply eat them, use them for borscht, in solyanka, or anywhere. This preparation can be used wherever tomatoes are required. It is universal. This preparation comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

• 1 liter jars (does not need to be sterilized)
• Lids - sterilize
• Tomatoes
• Granulated sugar
• Peppercorns Mix of peppers
• Allspice peas - optional
• Bay leaf
• Lemon acid

Preparation:

At the bottom of the jar put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

You should not put garlic, dill umbrellas, or any herbs in this preparation.

Let's start cutting the tomatoes, remove all the bumps, the core and cut the tomato slices; there is no need to chop this preparation.

We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no empty spaces.

In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. spoon (without a slide) of coarse salt. and on the tip of a knife, citric acid, in order to be on the safe side, so that our tomatoes do not explode; whoever stores the preparations at home in the apartment.

Cover the jars with clean lids and send them to be sterilized.

Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils, you need to take a little hot water and add cold water when we place the jars so that they do not burst.

Let's set our jars to be sterilized. We put them on gradually, we don’t put them on suddenly so that they don’t burst. You can add a little water. Sterilization time is different for all jars.

Cover everything with a lid and leave to sterilize.

During sterilization, we use a spoon on top to help compact them. The tomatoes begin to release juice and sag.

Place more tomatoes on top. Sterilize until the tomatoes are covered with juice. It is difficult to determine the sterilization time; it all depends on the jars and temperature. Cover the jars again with lids and close the lid on top too. Approximate sterilization time is 40 minutes.

• Wash the jars, boil the lids for 3-5 minutes
• medium hard tomatoes - 2 kg
• tomatoes for dressing - 2 kg
• red bell pepper – 250 gr
• chopped horseradish - 1/4 cup
• chopped garlic - 1/4 cup
• sugar - 4 tbsp. l
• peppercorns
• coarse salt - 2 tbsp. l

Preparation:

1. We sort and wash the tomatoes and peppers. We will grind large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the remaining medium-sized tomatoes, which we will put in jars, we cut off the stems. Cut the bell pepper into small slices.
2. The first thing we'll do is make juice for pouring. Large, fleshy tomatoes must be cut and minced. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. spoon of granulated sugar, 2 tbsp. spoons of salt and put on fire.
3. After boiling, cook for another 10 - 12 minutes over low heat, stirring.
4. We put our tomatoes in clean jars, add 5 black peppercorns and fill them with tomato juice.
5. We put liter jars to sterilize in boiling water for 10 minutes, three liter jars for 30 minutes.
6. Our jars are sterilized, roll them up, turn them over and close them until they cool completely.
7. We put our tomatoes away for storage.

Bon appetit!

Delicious tomatoes in their own juice will lick your fingers

Bon appetit!

Tomatoes in their own juice for the winter are a simple and tasty dish. This type of canning allows you to kill two birds with one stone: firstly, you get delicious salted tomatoes that can be served at the table for lunch with any main course, and secondly, you always have home-made tomato juice ready, which you can children can drink it, and it can also be used to prepare sauce for any dish.

Pickling tomatoes in their own juice does not require special ingredients, just salt and sugar. For six liters of the finished product you need to take four kilos of medium-sized tomatoes and six kilos of ripe and juicy fruits for juice. For every liter of juice, a spoonful of salt and one and a half sugar.

When choosing tomatoes, you need to pay attention to two types, the first should be dense and small to fit comfortably into the container, and the second should be juicy and fleshy, preferably large, and if they are damaged, this is not critical, the damaged areas can always be cut out .

First, wash the tomatoes, place them on a towel to remove excess liquid, then put them in jars. When we canned tomatoes in their own juice, it is better to take a container with a volume of 2-3 liters.

To prepare tomato puree, you can use a pressure cooker or a juicer, but the “old-fashioned” method is also available to everyone. Ripe fruits should be cut into large pieces, placed in an enamel bowl and cooked until soft. You need to cover the pan with a lid, so they will release the liquid faster and release the pulp.

The resulting mass must be passed through a sieve, this way you will separate all the seeds and skins that can spoil the taste of the preserve. Depending on the degree of ripeness and variety, the amount of tomato product obtained at the end also varies, so it must be measured, for example, poured into a liter jar. For every liter there is a spoonful of salt and one and a half tablespoons of sugar without a slide. If your tomatoes are sour, then it’s better to add a little more granulated sugar, but the tomato should still turn out salty.

Keep in mind that a tightly packed two-liter bottle requires about a liter of tomato juice. It acts as a marinade and penetrates into every fruit that is marinated as a result. Boil the mixture for 15 minutes. Pour hot into the jars: pour into the first one, cover it with a sterile lid and place it in a pan of water for sterilization, then pour the second one, cover it and place it, and do this with all the jars. Two-liter jars need to be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes.
Now you can roll up the jars one by one, turn them over and place them under the blanket, where they will remain until they cool.

Tomatoes in their own juice without sterilization

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

Preparation:

Cut the tomatoes for juice into pieces, put them in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice.

We prick the tomatoes with a toothpick - this way they won’t burst when pouring.

Place the tomatoes in sterilized jars, add 2 peppercorns, add boiling water and leave covered for 20 minutes.

Boil the tomato juice again, adding sugar and salt.

Drain the water from the cans of tomatoes and fill the tomatoes with tomato juice. Let's roll up. Turn the jars over and wrap them until they cool completely.

Tomatoes in tomato juice with garlic and horseradish

Ingredients:

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

Preparation:

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

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

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

Tomatoes in tomato juice, Brazilian style

Recipe Ingredients:

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

Preparation:

Finely chop the dill, trim the tomatoes and wash thoroughly. Sterilize the jars and put all the spices in them. After that, put the tomatoes there.

Bring the tomato juice to a boil and add a pinch of curry. Fill the jars with boiling tomato juice. Then pour salt into the jars. Sterilize jars for 7 minutes. Then roll it up.

Spicy tomatoes in tomato juice with Ogonyok seasoning

Ingredients:

• red tomatoes – 2 kg;
• garlic – 6 cloves;
• currant leaves – 6 pcs;
• cherry leaves – 4 pcs;
• horseradish leaves – 1 piece;
• dill - 3 umbrellas;
• bay leaf – 10 pcs;
• black pepper – 15 peas;
• seasoning composition: Tomatoes – 1.5 kg;
• chopped horseradish and garlic mixed – 80 g;
• sugar – 1 tsp;
• salt – 3 tsp.

Preparation:

For seasoning, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly. Then prepare red tomatoes, garlic, currant leaves, cherries, horseradish, dill, bay leaf, pepper.

Wash all the vegetables, prepare the jars, boil the lids for 5 minutes. Place garlic and herbs on the bottom of the jars, then tomatoes. Boil the prepared seasoning and pour it over the tomatoes.

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

How to cook stuffed tomatoes in tomato juice for the winter?

Products for a 3 liter jar:

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

Preparation:

Wash the tomatoes, cut in half, but not all the way to the end. Peel the garlic and cut into thin slices. Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs.

Wash the pepper and cut in half. Sterilize the jar. Place spices, onion, garlic clove, hot pepper, half the dill and horseradish on the bottom. Then place the tomatoes themselves tightly. It is advisable if the tomatoes lie as close to each other as possible.

Place bell peppers on the sides of the jar, dill, leaves and horseradish root on top. Boil tomato juice and pour it over the contents of the jar. Cover it with a lid for 15 minutes, then close it with a boiled lid and, turning it upside down, put it in a warm place for a day, wrapping it up.

Video: Recipe for tomatoes in their own juice without vinegar and citric acid