Tomatoes in their own juice are a very tasty preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by aromatic, refreshing juice. The appetizer is good as an addition to main courses, and is also used for making pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe year after year.
To prepare tomatoes in their own juice, select fruits that are identical in size, elastic, without cracks or damage. When canning as a whole, it is better to take medium or small tomatoes; for canning in slices, you can take medium and large vegetables. They are washed in running water and placed in a colander to dry. After drying, they are ready for preservation.
The best recipes for tomatoes in their own juice for the winter
Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own flavor and are liked by everyone without exception. Tomatoes in their own juice are an excellent addition to meat and fish dishes, and you can simply drink the aromatic, tasty juice or use it to prepare various sauces and dressings.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
- 3 tablespoons sugar;
- 3 tablespoons salt;
- 2 grams of ground red pepper;
- 0.5 teaspoon of citric acid or 2 tablespoons of 6% wine or apple cider vinegar;
- 1 tablespoon vegetable oil;
- 4 dill umbrellas;
- 4 cloves of garlic.
Preparation:
The tomatoes are pierced with a needle or a toothpick and placed tightly in sterilized jars (they are sterilized in the oven for 10 minutes), garlic cut into slices and dill umbrellas are placed between them.
To prepare tomato juice, sweet, fleshy fruits are taken. To obtain juice, peel the tomatoes. To do this, place tomatoes in a saucepan with hot water in portions for 2 minutes. Then they are taken out and sent into cold water. The peel is then easily removed from the surface of the fruit.
Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice can be strained through cheesecloth or a sieve if desired.
The prepared juice is poured into an enamel pan. It is put on fire, when boiling, salt, sugar, pepper, and vegetable oil are added. After boiling, it is cooked for 10 minutes; citric acid or vinegar is added before turning off. During cooking, the foam that appears is removed using a slotted spoon.
The finished drink is poured into cans of tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. The bottom of the container is lined with cloth or gauze. Hot water is poured into the pan up to the hangers of the jars.
Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, sealed with lids, placed upside down and wrapped in a blanket until they cool. Cooled jars go to the pantry.
Ingredients:
- 5 kilograms of tomatoes;
- Tomatoes for juice or 3.5 liters of prepared tomato juice;
- Salt - to taste.
Preparation:
The jars are washed and steamed in the oven or microwave. The lids are doused with boiling water.
Tomatoes for juice are passed through a meat grinder. The juice is heated in a pan, salt is added. After boiling, it takes 3-5 minutes, after which the fire is turned off.
Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. The tomatoes are poured with boiling tomato juice and the lids are screwed on. The jars are placed upside down under the blanket until they cool completely. After which they can be sent for storage.
Tomatoes in their own juice without vinegar: video
Ingredients:
- 2 kilograms of soft, large tomatoes for juice;
- 2 kilograms of dense fruits;
- 5 tablespoons of salt;
- 6 tablespoons sugar;
- 8 peas of allspice;
- 3 tablespoons 6% wine or apple cider vinegar.
Preparation:
Metal canning lids are placed in boiling water for 5 minutes.
Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits are peeled and minced through a meat grinder. Salt, sugar and allspice are added to the juice. The pan is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the foam that appears is removed.
While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated again.
Then pour a tablespoon of vinegar and hot tomato juice into each liter jar. The container is screwed on with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar or pantry.
Tomatoes for the winter in their own juice without sterilization and without vinegar: video
Ingredients:
- 5 kilograms of tomatoes;
- 2 tablespoons salt;
- 2 tablespoons of sugar.
Preparation:
3 kg of peeled tomatoes are minced and boiled for 15 minutes, salt and sugar are added.
2 kilograms of medium-sized, dense, washed tomatoes are cut, placed in a pan and poured with boiling water. Cover the container with a lid and leave for 20 minutes.
The skin is removed from the tomatoes. They are placed 2/3 full in sterile jars and filled with boiling juice. The jars are twisted and wrapped in a blanket (upside down) until they cool completely.
Tomatoes in their own juice. The easy way: video
Ingredients:
- 4 kilograms of tomatoes;
- 1 tablespoon of apple cider vinegar per liter of juice;
- 1 tablespoon of salt per liter of juice;
- 4 tablespoons of sugar per liter of juice;
- a pinch of cinnamon;
- 6 buds of cloves.
Preparation:
Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and crushed with a blender. Salt and sugar are added to the tomato mass. The pan is placed on the fire. The juice is brought to a boil. When boiling, the heat is reduced and the juice boils for 20 minutes.
Wash tomatoes are pierced in the stem area with a toothpick to a depth of 1 centimeter. The tomatoes are packed tightly into sterilized jars. The tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need to be refilled.
The water is drained and the tomatoes are immediately filled with boiling juice right up to the neck. There should be no air left in the jar!
The container is sealed with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.
Ingredients:
- 5 kilograms of tomatoes;
- 3 onions;
- head of garlic;
- 3 bell peppers;
- 3 tablespoons salt;
- 5 heaped tablespoons of sugar;
- 1.5 tablespoons of citric acid;
- 4 bay leaves;
- 4 currant leaves;
- 4 sprigs of dill or parsley;
- 24 peas of pepper mixture;
- 8 buds of cloves.
Preparation:
Sprigs of parsley or dill, currant leaves and bay leaves are placed in sterilized jars. Place peppers cut in half, garlic sliced into slices, cloves and a mixture of peppers into each jar. For spiciness, you can take additional chili pepper, seeded.
3.5 kilograms of tomatoes are cut from the bottom and dropped into boiling water. After 10 minutes they are taken out and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.
1.5 kilograms of soft tomatoes are randomly chopped and combined with a chopped onion. Tomatoes and onions are pureed using a blender.
The pan with the resulting mass is put on fire, sugar, salt, and citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. Any foam that appears is removed with a slotted spoon.
Boiling juice is poured over the tomatoes and covered with lids. The jars are placed in a saucepan with water. Tomatoes in their own juice are sterilized for 7 minutes.
The finished pieces are sealed with lids, turned upside down, wrapped in something warm until they cool down, and then sent for storage.
Ingredients:
- 4.5 kilograms of cherry tomatoes;
- 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
- 90 grams of salt.
Preparation:
Cherries are sorted by degree of ripeness. The soft and ripe ones are used for juice, and the strong ones are sent to jars.
Soft tomatoes are passed through a meat grinder and ground through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. The juice is constantly stirred. Any foam that appears is removed with a slotted spoon. The juice is boiled until the foam disappears completely.
Firm tomatoes are placed in a colander and immersed in boiling water for 2 minutes. Then cool in cold water. The skin is removed from them. The prepared tomatoes are packed tightly into jars. They are filled with hot (80 degrees) juice and covered with boiled lids.
The jars are placed in a pan with warm water. After the water boils, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, and turned over with the lid down. After cooling, the workpieces are sent for storage.
Tomatoes are one of the most favorite preparations for everyone who preserves them for the winter. Every housewife has several proven recipes that are used year after year. Having cooked tomatoes in their own juice only once, any of the above recipes will be on par with others previously used, or completely replace them.
It's time to prepare tomatoes for the winter. Just in time for the end of summer, the beginning of autumn, they are the most delicious. And since they are tasty, it means that preparations made from them will also turn out tasty. This year the summer generously gave us warmth and there was a lot of sun. And for growing tomatoes this is just what you need. Warmth and sunshine!
That’s why everyone who has their own garden plots ripens tomatoes right on the bushes. We usually pick them from the bush when they are green, and they ripen in our boxes in a dark place. Someone puts one red tomato in a box with green fruits, someone comes up with some other methods. And this year there was no need to invent anything. We all had so many of them that we simply didn’t know what to do with them.
That's why they prepared different pickles. And they were prepared, and prepared, and twisted. And of course they did.
And today a slightly different recipe for tomatoes in their own juice. The recipe is very simple and does not take much time. Therefore, for those who have a little free time, it will come in handy.
Tomatoes in their own juice for the winter without sterilization, a simple recipe
We will need (for a three-liter jar):
- tomatoes - 1.5-2 kg (small)
- tomatoes - 2 kg (for tomato)
- dill - 7-8 sprigs
- horseradish leaf
- sugar - 6 tbsp. spoons
- salt - 3 tbsp. spoons
- black peppercorns - 20 -22 pcs.
- allspice peas -5-6 pcs
- red capsicum - to taste
- cloves - 5 pcs.
- vinegar essence - 0.5 teaspoon
- aspirin -1.5 tablets
Preparation:
1. To prepare this preparation for the winter, I use two varieties of tomatoes. Some are not large, either round or oblong “lady fingers”. And to prepare tomatoes, I take large, juicy, fleshy fruits. They themselves are very tasty, crumbly, sugary, and the tomato from these will also be very tasty.
2. Pour boiling water over large specimens for 5 minutes. Then drain the water, rinse them with cold water, and peel them. Remove the remaining stems and cut into several pieces. So that it would be convenient to twist it in a meat grinder later.
If someone is short of time, then you don’t have to peel the tomatoes. Of course, the first option is preferable, since the tomato will be brighter and more pleasant to eat.
3. Grind the tomatoes in a meat grinder.
4. Wash small fruits and place in a bowl to drain. Pierce each of them with a toothpick at the place where the stalk is attached in three places. This will allow the skin to remain intact. It will not burst during processing, preservation and storage.
If desired, small specimens can also be peeled. But since we have a quick and easy way, we do everything in a simple way. And with peeled tomatoes we prepared the preparation according to the recipe.
5. Prepare jars and lids. Wash the jars with detergent or baking soda and rinse thoroughly with cold running water. Then sterilize the jar using one of the known methods. Or pour 2/3 boiling water into the jar, cover with a lid and let stand for 10-15 minutes. Or put the jar in a colander. And that, in turn, is placed in a pan of boiling water and thus held over the steam until it becomes hot.
Then turn the jar over and place it on the neck to drain the water.
Place the lids in a saucepan with water and boil them for 10-15 minutes.
6. Place part of a horseradish leaf, a mixture of pepper and cloves at the bottom of the jar. Cut a small piece of red hot pepper. The sharper it is, the smaller the piece needed.
7. Place two layers of tomatoes and place sprigs of dill along the edge of the jar to make it beautiful. Then lay out another 2-3 layers, and again top with dill sprigs.
There is no need to fill the jar very tightly. The tomato will be quite thick, and we want it to be able to fill all the empty space quite easily. Also leave some free space at the top.
8. Place another small piece of horseradish leaf and one sprig of dill on top. And cover with a sterilized lid.
9. At the same time, put the tomato on the fire and water in a separate pan.
10. Cook the tomato for 30 minutes. During cooking, foam will appear; it must be removed so that our preparations do not ferment. You also need to stir the tomatoes periodically.
11. When the water boils, pour it over the tomatoes. Cover with a lid and leave for 10 minutes to warm thoroughly.
12. Drain the water back into the pan through a sieve lid with holes. Let the water boil again. And then pour it over the tomatoes again. Let stand again for 10 minutes with the lid closed.
You can periodically shake the jar or twist it from side to side so that air bubbles come out of it. To do this, place the jar on a piece of cloth or towel so as not to damage the table surface.
13. When the water has been drained a second time, pour salt and sugar into the jar. I decided to make a preparation so that the preparation would have a sweetish taste and for this I add 6 tablespoons. Salt as it should be, 1 tablespoon per half liter of water. Since a three-liter jar takes about 1.5 liters, we add 3 tablespoons of salt.
If you don't want them to be sweet, add less sugar. But at least 2 tablespoons per three-liter jar.
14. I add aspirin to all preparations of tomatoes and cucumbers. It helps preserve conservation.
I add 1.5 tablets of aspirin. It must be crushed and added to the jar along with sugar and salt.
I usually add 2.5 aspirin tablets to a three-liter jar. But today we make tomatoes in our own juice. And as you know, they also contain acid, which plays the role of a preservative. That's why we add less aspirin.
You can not add aspirin with this method. But I'm playing it safe and adding. So that the jar is stored for sure!
15. While boiling, pouring and draining water, the tomato juice was boiled for 30 minutes. Pour it into a jar with fruits. Pour gradually, do not rush. Tomato juice is not water and it is more difficult for it to penetrate inside and fill all the voids. But we can’t leave air pockets; in this case, the tomatoes may ferment.
Therefore, first pour tomato juice into 1/3 of the can, rotate, and knock the can. Make sure there are no air bubbles left. Then pour in the same amount and repeat the procedure. Finally, fill almost to the very top. Rotate the jar again until no air remains.
16. Pour half a teaspoon of vinegar essence. And then add tomato juice to the very top.
17. Cover with a lid. Let some juice flow out. Let the jar sit for 5 minutes. And then tighten the lid using a seaming machine.
18. Turn the jar over, placing it on the lid, cover with a blanket or blanket and leave in this position for 24 hours.
19. Then turn the jar over again and put it in a cool place for storage.
In winter, tomatoes in their own juice will delight you with their taste. They can simply be served as a snack. You can also add them to all dishes. Then you can remove the skin from them, and the skins will not float in the dish.
Tomato juice can also be added to dishes when cooking. Or you can just drink it. It is very tasty. Not sour at all. It has the taste of fresh fruit, only slightly sweet. It happens that the juice is drunk first. It turns out so delicious!
So cook tomatoes in their own juice. As you can see, there is nothing complicated about this. And in the end you get not only delicious snack fruits, but also delicious tomato juice.
Bon appetit!
The harvesting season is in full swing. It's time to roll up tomatoes for the winter, but not ordinary ones, but delicious ones - you'll lick your fingers. And today I will write 9 very tasty recipes for cooking tomatoes in their own juice. This method of preservation is very profitable, because you get two in one: whole vegetables and juice. By the way, tomatoes can be either with a natural taste, without even adding salt, or spicy.
The basis of all recipes is, of course, tomatoes. And then you will see diversity. The fruits are poured with tomato juice, tomato paste is used, or they are not filled with anything at all. To enhance the taste, use various herbs and spices. Try closing such bright jars once and next year you will be preparing double the amount at once.
By the way, another delicious tomato preparation is. I wrote about her last time. I highly recommend it, it turns out better than in the store.
So let's get started. Read step-by-step recipes and cook. And don’t forget to write in the comments which recipe is your favorite.
You will get the taste of natural tomatoes, without unnecessary additives that can clog the natural aroma. No need for salt, sugar, and especially vinegar. This preparation is used for preparing various sauces and ketchup (for pasta, cutlets, pizza, meatballs, etc.), for dressings, for hot sandwiches. Yes, there is a lot more that can be thought of. The main thing is that the taste is preserved, which you will not find in winter greenhouse tomatoes.
This recipe will be a lifesaver for you. You can make a lot of jars very quickly.
Ingredients:
- tomatoes
- fresh basil
How to cook:
1. Wash the jars well. Clean the tomatoes too, as do the basil.
You can use your favorite spices if desired.
2. Cut small fruits crosswise deeply, cut large ones in half. If you have cherry tomatoes, just pierce them with a toothpick in several places. Place the red fruits tightly into the jars, compacting them so that a little juice is released. If desired, you can remove the skin of the tomatoes. But if you don’t have time, you can cook with it. The skin can be removed in winter when using these canned foods.
3. Place a sprig of basil between the tomatoes and cover with lids. There is no need to screw it tightly now.
4.Place a kitchen towel in a wide saucepan and place the jars on it. Fill with water, leaving a couple of centimeters to the lid. Place over high heat and boil water. Then reduce the heat and keep the preservation in boiling water for 20 minutes (time for liter jars) or 15 minutes (0.5 l).
5.Take out the jars, screw the lids on tightly, turn them upside down and wrap them well. The tomatoes should cool gradually, slowly. Sterilization continues up to a temperature of 60 degrees.
6. Now your finger-licking tomatoes are ready. It turns out fast, simple and tasty. What else is needed for a good mood?
Tomatoes in their own juice without peel (recipe for a liter jar)
This recipe is unique in that the tomatoes are not drenched in tomato, but are cooked in their own juice. In this case, the peel of the fruit is removed, they turn out tender, even somewhat similar to fresh ones. There is no need to cook anything, just sterilize the filled jars. But first things first.
Ingredients for 1 liter jar:
- tomatoes
- sugar - 1 tsp.
- salt - 0.5 tbsp. no slide
- vinegar 9% - 1 tbsp.
How to cook:
1.As usual, wash the jars with soda solution. Prepared vegetables also need to be washed. Next comes the most labor-intensive process—removing the skin. But if you know some secrets, you can easily cope with this. Start by making a cross-shaped cut on each fruit. Place all the tomatoes in a bowl and pour boiling water over them. Leave for 30 seconds.
Drain the hot water and add ice water. Such a sharp change in temperature will facilitate the rapid removal of the peel. At the site of the incision, it will begin to come away on its own; all you have to do is help it a little with a knife.
2.Cut each vegetable into slices. In this recipe, the tomatoes are placed not whole, but in pieces. This way they will release more juice. Place the resulting slices into the jars, using a spoon to compact them so that there are no voids.
3.When the jar is full, all the tomatoes will be covered with their juice. Pour a teaspoon of sugar and half a tablespoon of salt into each liter jar. Cover with clean, sterile lids and send for sterilization.
To do this, place a towel on the bottom of a large saucepan. Place your filled jars on this mat and fill them with warm water up to their shoulders. Place the jars in water on the fire. After the water boils, sterilize the jars at a gentle simmer for 15 minutes.
4.Remove the preparations from boiling water (it is convenient to use special tongs), pour a tablespoon of vinegar into each jar and roll up the lids. Turn the jars over and wrap them under a fur coat. Leave to cool for a day. Then you can store it in a dark place (at room temperature).
Canning tomatoes in tomato sauce without sterilization
This is a simple recipe for canning tomatoes in tomato sauce. In this case, jars do not need to be sterilized either empty or filled. I know that many housewives do not like to make preparations for the winter precisely because of the “hassle” of sterilization. So we make it easier for ourselves using this wonderful recipe.
In winter, such preparations fly off the table very quickly. And next year, your family will ask you to close more of these delicious jars. The tomatoes themselves can be served with potatoes or meat, and the filling can be used as a basis for preparing various sauces (for example, for) or dressings (for example, in).
Ingredients for 1 liter jar:
- tomatoes - how many will go in + for filling
- bay leaf - 1 pc.
- black peppercorns - 5 pcs.
- celery leaves - 7-8 pcs.
- garlic - 1-2 cloves
- bell pepper - 0.5 pcs.
For 1 liter of filling:
- sugar - 2 tbsp.
- salt - 1 tbsp. no slide
Preparation:
1. Wash the jars and lids with baking soda and rinse very well with warm water. Invert the jars onto a clean towel and let them dry completely. Boil the lids for 5 minutes and leave in boiling water until needed.
Always wash jars with a new dish sponge; do not use old utensils with germs and grease for these purposes.
2. Wash the tomatoes well and sort them. For tomato juice, take any vegetables, no matter if they look unpresentable: wrinkled, with spots, large, cracked, etc. Leave small, dense and tight fruits to be placed whole in the jar.
3.Now pierce the stalk of these “chosen” tomatoes with a knife. Insert the knife deep enough, about 2 centimeters. This is necessary so that the tomatoes are thoroughly warmed and salted.
4. At the bottom of each liter jar, place one bay leaf, 5 black peppercorns and several celery leaves (clean). Next, place the tomatoes tightly in the jar, but without compacting them. Place a large clove of garlic, cut into slices, on top.
For those who love spicy sensations, you can add a couple of rings of chili pepper.
5. Boil water in advance and pour boiling water over the filled jars. First, pour a little at a time to warm the glass, then fill to the very top. Cover the jars with sterilized lids and wrap them with a towel to prevent heat dissipation. Leave it like this for 20 minutes to warm up all the components.
6. Peel the bell pepper from seeds and cut into short strips. The pepper will need to be boiled a little along with the filling. It is this vegetable that will give the original taste and aroma to the sauce. This preparation is similar to the recipe that I wrote in the previous article. For tomatoes selected for juice, trim off all excess (stem, rotten areas, etc.). All that remains is to turn these bright fruits into a homogeneous puree. The easiest and fastest way to do this is in a blender. But you can grind it in a meat grinder or grate it on a coarse grater, removing the skin.
To know exactly how much sauce you need, pour boiled water over the tomatoes in jars (before heating), drain it and measure the amount.
7.Pour the tomato puree over the peppers, add salt and sugar. The amount of these additives may differ from those stated in the list of ingredients, since the acidity-sweetness in different fruits is different. You definitely need to taste your sauce. Place the resulting mixture on the stove, bring to a boil and cook for 5-7 minutes, stirring.
8. 20 minutes after pouring boiling water over the tomatoes, drain the water from the jars and immediately pour boiling sauce over the top. To drain the water, it is convenient to use a special nylon lid with holes. If you don’t have one on your farm, use gauze.
9. Close the lids and roll up with a machine. You can also use screw caps. Turn the finished canning upside down, check the lids for leaks, nothing should leak out. Wrap the pieces well and let them cool under the blanket. At this point, delicious tomatoes in tomato sauce are ready. Enjoy!
Pickling tomatoes with horseradish and garlic
Horseradish and garlic are often used for and. But these aromatic additives also give tomatoes a special taste. Today I propose to make one of my favorite preparations for the winter - tomatoes in tomato juice with horseradish, garlic, dill and parsley. It turns out quite spicy and piquant, as it contains hot pepper. You won't be able to stop your family from eating this treat.
Ingredients for 2 liter jars:
- small tight tomatoes - 1300 gr.
- any ripe tomatoes - 900 gr.
- bell pepper - 300 gr.
- allspice - 8 peas
- bay leaf - 2 pcs.
- dill umbrellas - 2 pcs.
- garlic - 4 cloves
- hot pepper - 1 pc.
- horseradish leaves - 1 pc.
- parsley - optional
For 1 liter of juice:
- salt - 25 gr.
- sugar - 25 gr.
Preparation:
1.Check the jars for integrity. There should be no chips or cracks on them.
The age of the preservation jar should not be more than 5 years, otherwise there is a risk that the glass will burst. See the year of manufacture of the can on the bottom. Wash suitable containers with baking soda.
2. Wash the tomatoes too. Choose only ripe fruits. Leave small ones (round or cream) in cold water for now. You need to make juice from softer tomatoes. For two liter jars you will need about 1 liter. Bell pepper is used to add a noble note to the juice.
3. Wash fresh greens and scald with boiling water for a few seconds. Often the cause of jar explosions is greens that have not been sufficiently processed.
4. At the bottom of each liter jar, place one bay leaf, 3-4 allspice peas, several parsley leaves, a dill umbrella, and half a horseradish leaf. Place whole small tomatoes directly with the skin on top of the spices.
5.When the jar is half full, cut half of the hot pepper into rings. Also add chopped garlic (a couple of cloves will be enough for one jar).
6.Continue to place tomatoes in jars to the top. Cover with clean lids and leave for now.
7.Take tomatoes intended for making juice. Cut them arbitrarily and grind them in a blender along with the sweet pepper. Pour the resulting puree into a suitable pan and cook. After boiling, boil the filling for 4-5 minutes until foam forms.
8.When the tomato is cooked, strain it through a sieve to remove seeds and pieces of peel.
9.Place the strained juice on the stove, add salt and sugar. Boil for another 4-5 minutes after boiling. Pour hot juice over the tomatoes to the very edge of the jar.
If you don't have time to bother with straining and need to close everything quickly, you can skip this step.
10. All that remains is to sterilize the winter treat. This is done in the standard way: place a napkin on the bottom of the pan and pour in a little water. The jars are placed in a saucepan and filled with hot water, or even boiling water. This time you need to fill it with hot water, because the jars are already hot from the juice. There should be no sudden changes in temperature. Sterilize 10 minutes after the water boils. The jars must be covered with lids.
11.After sterilization, remove the jars from the boiling water and close the lids tightly. Turn the pieces over and leave them to cool. This recipe does not require wrapping the tomatoes. As you can see, it turns out beautifully and at the same time spicy and tasty.
The most delicious recipe for canning tomatoes in jars with tomato paste
This recipe is different from most. Basically, tomatoes are filled with tomato juice; here, high-quality tomato paste is used, which is diluted with water and a thick, homogeneous sauce is obtained. And no extra seeds...
Ingredients:
- tomatoes - 4 kg
- water - 2 l
- tomato paste - 380 gr.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- acetic acid 70% - 2 tsp.
- bay leaf - 3 pcs.
Cooking method:
1.Wash the jars and lids first. As in the recipe above, you need to remove the skins from the tomatoes. To do this, make two cuts crosswise on the top of each fruit. Place a pot of boiling water on the stove. Place a bowl of cold water nearby, preferably with ice. Drop tomatoes in batches into boiling water for 30 seconds. Remove with a slotted spoon and place in cold water. And then just peel off the skin, helping yourself with a knife. Remove the stem.
2. Place the peeled fruits in jars. In this recipe there is no need to cut them; the tomatoes are placed whole. There is no need to tamp or press, so as not to crush the tender flesh.
3. First boil water in a large saucepan. Pour boiling water into the jars to the very top and cover with lids. Leave the workpiece to warm up for 10 minutes. Thanks to this step, there will be no need to sterilize the preserved food in a pan later.
4.While the tomatoes are warming up, you need to make the filling. Bring two liters of water to a boil, add sugar, salt, bay leaf, tomato paste and vinegar. Stir and dissolve everything. Let the marinade simmer for a couple of minutes.
5.Drain the jars and pour boiling sauce over them. Immediately screw the lids tightly (if they are Euro) or roll them up with a machine. Wrap the resulting delicious treat in something warm overnight. Believe me, in winter they will eat such a snack, drink the filling and ask for more.
A very simple recipe for cooking tomatoes without vinegar and marinade
I present to you a very simple and quick recipe for preparing tomatoes for the winter. No need to remove the skin, no need to use any spices. It is the tomatoes closed in this way that retain their natural taste. And just before use, you can add salt and seasonings to taste and as needed.
You can make a salad from this preparation in winter by adding fresh onions and seasoning with vegetable oil. Or use it to make tomato sauce (such twists in the store are quite expensive).
Ingredients:
- tomatoes
That's all! Do not need anything else. From the inventory you will need jars of any convenient size (it is convenient to sterilize liter ones), a wide saucepan, lids, a seaming machine (if the lids are disposable).
Preparation:
1. Wash the jars and tomatoes. Sterilize the lids (boil for 3-5 minutes, this will be enough). Cut the tomatoes in half and remove the stem. Place the fruits in jars, cut side down, pressing down lightly.
For this preparation, take ripe tomatoes, not salad varieties, but for preservation. They are denser and do not crumble when exposed to high temperatures. Also, choose not large fruits; more of them fit into the jar.
2. Use full jars, as the tomatoes will shrink a little during sterilization. Cover with sterile lids.
3.Take a large saucepan and cover the bottom with gauze or a cloth. Place the filled jars in this pan and pour water up to the marus's waist (the place where the jar begins to narrow). You can pour cold water, but it’s better to pour warm water so that it boils faster.
4.Put canned vegetables on high heat, boil water in a saucepan and reduce heat. After boiling, sterilize liter jars for 20 minutes and half-liter jars for 15 minutes. Place any weight on top of the lids (for example, a lid from another pan).
5.Remove the jars from the boiling water and immediately seal them. Then proceed according to the standard procedure - turn the pieces over and wrap them in something warm until they cool completely. As you can see, it takes little time to prepare these tomatoes. They cost well, despite the fact that they contain no preservatives other than natural acid.
Preparing tomatoes with cinnamon for the winter (in tomato)
Tomatoes according to this recipe are very aromatic. After all, in addition to the standard set of spices, cinnamon is added to them, which adds a special chic. I’ll say right away that you’ll have to work hard to get the perfect blank. This is not a quick recipe (there was a quick one above). But the result will definitely please you in winter.
Ingredients for 1 liter jar:
- tomatoes - 800-900 gr. + 250 ml juice
- salt - 1 tsp. no slide
- sugar - 1 tbsp.
- cinnamon - on the tip of a knife
- bay leaf - 0.5 pcs.
- allspice peas - 1 pc.
- black peppercorns - 3 pcs.
- horseradish leaf - 0.5 pcs.
- garlic - 1 clove
Cooking method:
1.Tomatoes need to be washed and sorted. Close the most beautiful, dense ones entirely, and leave the wrinkled, spoiled ones for juice.
Juice can be made in any way: through a juicer, juice cooker, meat grinder or blender. In the last two cases, the juice will contain pulp and seeds. If you want to avoid this, rub the resulting puree through a sieve. The easiest way is to buy ready-made tomato juice in the store.
2.Pour the resulting juice (or puree) into a saucepan, boil and cook for 10 minutes. In the meantime, you need to remove the skin from the dense tomatoes. To do this, put water on the stove and let it boil. Make a cross-shaped cut on top of each tomato and place in boiling water. Keep the tomatoes there for 1 minute, then remove and place in cold water.
3. Wash the jars thoroughly with soda or laundry soap. Place your favorite spices at the bottom of each jar; they may not be the same as those on the ingredient list. I suggest putting in each liter jar half a bay leaf, three black peppercorns and one allspice pea, a clove of garlic, a piece of horseradish leaf, you can put a sprig of dill or parsley if desired.
4.Remove the peels from the tomatoes and place them in prepared jars. It is also advisable to cut out the stalk. There is no need to compact the fruits, otherwise they will lose their shape. You can shake the jar a little so that there are fewer voids.
5.Pour a tablespoon of sugar and a teaspoon of salt on top of the tomatoes in each liter jar. And also add a little cinnamon. Fill everything with tomato juice to the very edges. Cover with sterile lids and place for sterilization. Now I will not describe in detail how to sterilize the workpieces; I wrote about this in the recipe above. Sterilize liter jars 20 minutes after the water boils.
6.After sterilization, the jars are sealed. And shake the closed jar very well so that the salt and sugar are distributed between the tomatoes and dissolved. This moment is important, don't miss it.
7. Turn the canned food over and wrap it up. Once cooled, store away. Since these tomatoes are prepared without vinegar, they can be given to children and people with gastrointestinal diseases.
Video recipe for tomatoes in tomato juice with vinegar
Watch the video on how to cook delicious tomatoes in juice. Aromatic herbs are used in the preparation, which is why you will drink this juice with pleasure, and the tomatoes themselves can be used in various dishes. The taste of this preparation will be sweet and sour, moderately spicy.
Recipe for delicious tomatoes with tomato juice from the store in an autoclave
The home autoclave is becoming increasingly popular among those who regularly engage in canning. The advantages are obvious - you can sterilize many jars in one go. The sterilization process does not need to be controlled, and there is no need to be afraid of getting burned by steam. And in general, you don’t have to be in the kitchen in the heat. This unit will do everything itself. In an autoclave you can make tomatoes in their own juice according to almost any recipe described above.
I will not dwell on the details of any recipe, choose any one to suit your taste. I will describe the subtleties of preservation using an autoclave. Please note that the autoclave is used specifically for recipes that require sterilization.
1. There is no need to pre-sterilize the jars, just wash them well. The same procedure must be done with the lids. Next, fill the jars with tomatoes, add spices to taste (horseradish and currant leaves, garlic, dill, peppercorns) and fill with tomato juice. You can buy the juice ready-made at the store or make it yourself.
Important! There should be about 2 cm left to the edge of the jar. During normal sterilization, the jars are filled completely; when using an autoclave, you need to leave an air cushion on top.
2. Immediately roll up the filled jars with lids. This is also a difference from the standard method, where the capping of jars is done after sterilization. After screwing on the lids, turn the jars over and check if the juice is leaking. The lids must be sealed tightly.
3. Place the jars on the rack in the autoclave. If there are a lot of cans, they are installed in tiers. Fill the autoclave with water. Water should completely cover the lids. More precisely, the water level should be 2 cm above the lids.
4.Close the device with the lid and tighten the nuts. You need to create pressure in the autoclave using a pump or compressor. To do this, attach the pump in the desired location and pump until the pressure gauge shows 1 atmosphere. Disconnect the pump and replace the protective cap.
5.Listen to see if anything hisses. There should be no extraneous sounds. If everything is fine, it means that the autoclave is closed hermetically and the pressure in it is maintained. Plug in the device and set the temperature to 110 degrees. If the autoclave is gas, then a temperature sensor is attached to it. Also set the time - 15 minutes.
6. That’s it, no further action is required from you. When the temperature reaches 110 degrees, the timer will start counting down. When heating, the pressure in the autoclave will increase, this is normal.
7.When sterilization is complete, do not open the lid. You need to wait until the autoclave cools down to at least 30 degrees. That is, you simply leave the jars there until they cool. When everything has cooled down (this will take several hours), you need to twist the cap to release the pressure. And only after that you can open the lid of the unit and take out the preserved food.
If you need to sterilize a new batch of jars, you can speed up the cooling of the autoclave. To do this, place it in cold water. But if possible, it is better to let it cool naturally.
8. It is believed that canned food prepared in an autoclave is more tasty and retains more nutrients than regular canned food. In addition, such blanks are better stored and do not explode.
Yes, the article turned out to be quite lengthy. I hope everyone will find their favorite recipe in it, which will become a hit in your kitchen. And remember that a little imagination will always diversify the prepared dishes. In cooking you always need to focus on your taste, always try what you get. And then you will receive applause. See you in the next article, it will definitely be very tasty.
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Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in their own juice for the winter. This method requires a separate article with analysis.
We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.
The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.
They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.
Article menu:
Let's start analyzing the methods of preparing red vegetables
A simple recipe for tomatoes in their own juice: canned without sterilization
Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.
We will make tomato juice from these varieties. It certainly won't turn out bright red. But it does have a high content of vitamin C.
And we will add small pepper-shaped tomatoes. Everything is very simple. We will roll it up without sterilization.
Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.
What you need (approximate calculation) for 1 liter of tomato juice:
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
Usually 2 kilograms of tomatoes yield about 1 liter of juice.
Let's start preparing:
1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.
A mixer will also work.
2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.
The foam can be removed if desired
A simple way to sterilize in the microwave
3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a few minutes.
4. Next, put the tomatoes in sterilized jars. We do not prepare the tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.
You can also skin the tomatoes.
5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.
Just scald the lids with boiling water before doing this.
6. Our tomatoes are warmed up. Next, drain the water from each jar. And the last stage comes. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.
7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.
Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.
Tomatoes in their own juice for the winter - cook without vinegar
Again, they are easy to prepare. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades and sauces. An excellent addition to various dishes. We will cook without sterilization, vinegar and citric acid.
I will take into account 7 cans, each with a volume of 1 liter
We will need:
- Small dense tomatoes - 4.5 kilograms
- Tomatoes for filling - 3.5 kilograms
- Sugar - 6 tablespoons
- Salt - 5 tablespoons
- Allspice - 5 pieces
- Bay leaf - 4 leaves
Step-by-step preparation:
1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.
2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.
You can use soft tomatoes for filling. In principle, any will do.
3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.
If desired, you can add allspice and bay leaf
Mix and put on fire.
4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.
5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.
6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, tightening tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.
You can also omit salt and sugar from the tomato sauce if you wish.
Read more additional ones. The article contains various variations of preparation. It will be interesting.
Delicious tomatoes without sterilization with tomato paste
Now let's look at another interesting method. We will use tomato paste, or rather homemade one. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.
Products described in the video
- Tomatoes - 5 kilograms
- Salt - 1//2 tablespoon
- Sunflower oil - 1 tablespoon
Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.
Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.
Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. They can be prepared according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.
Cooking features
Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.
- To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Varieties such as Slivka and Lady's Fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, and juice is extracted from large ones, which is poured over the fruits in the jars.
- You can get tomato juice in several ways. The traditional method involves heating chopped vegetables until soft and then grinding them through a sieve. The result is juice that has the most delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to chop the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
- If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result when using store-bought products will be different, but experienced cooks say that these differences cannot be called significant.
- Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
- Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
Tomatoes in their own juice stand well at room temperature.
You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.
Classic recipe for tomatoes in their own juice
Composition (per 3 l):
- small and dense tomatoes – 3 kg;
- large fleshy tomatoes – 2 kg;
- salt – 60 g;
- sugar – 60 g;
- table vinegar (9 percent) – 120 ml.
Cooking method:
- Wash the tomatoes.
- Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require you to consume their contents in a short period of time (within 3-4 days), but if you have a large family, this will not be a problem.
- Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
- Chop large tomatoes, place in a saucepan, place on low heat and heat until the tomatoes release their juice. Rub them through a sieve.
- Pour the resulting juice into a saucepan, add salt and sugar.
- Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
- After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
- Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
- Roll up the jars with the prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.
It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, the canned food will withstand this test.
Tomatoes in their own juice - recipe with sterilization
Composition (per 2 l):
- tomatoes – 2–2.5 kg;
- salt – 20 g;
- citric acid – 2 g.
Cooking method:
- Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
- Boil water in a large saucepan and place the tomatoes in it. Wait 2 minutes.
- Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
- Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of the stalks.
- Sterilize two liter jars or one two-liter jar.
- Add citric acid and a teaspoon of salt to the bottom of the jars.
- Fill the jars with tomatoes. Sprinkle the remaining salt on top.
- Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
- Pour water into the pan until it reaches the hangers of the jars.
- Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
- Turn the jars over and cover with a blanket, leave to cool in a steam bath.
According to the given recipe, you can prepare large tomatoes that do not fit in a jar in their own juice for the winter. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.
Tomatoes in their own juice with tomato paste
Composition (per 3 l):
- medium-sized tomatoes – 2 kg;
- tomato paste – 0.5 l per 1 l of water;
- water - how much will go in;
- sugar – 50 g;
- salt – 10 g;
- table vinegar (9 percent) – 20 ml;
- allspice peas – 6 pcs.;
- celery greens - 2-3 sprigs.
Cooking method:
- Sterilize the jars and place the celery and pepper in them.
- Prepare the tomatoes by piercing or peeling them.
- Place the tomatoes in a jar.
- Boil water, pour in tomatoes. Leave for 15 minutes.
- Drain the water into a saucepan, mix with tomato paste, and bring to a boil.
- Add salt and sugar, cook the juice until these products dissolve.
- Add vinegar, stir the juice, remove from heat.
- Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave it to cool, covered with a blanket.
Cooking tomatoes in their own juice according to this recipe is the easiest way, but the result will not disappoint you.
Video: Amazingly delicious tomatoes in their own juice. Never explode
Tomatoes in tomato juice are a classic of home canning. Experienced housewives try to make similar preparations every year, as they turn out to be in demand.
