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

Ingredients

To can tomatoes in their own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

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

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

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

Cooking steps

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

By using special device or a regular sieve, pass all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

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

Leave jars of canned tomatoes in their own juice, upside down, for a day. Then put it away for storage.

Bon appetit and have a delicious winter to you!

It seems that this year we canned everything, but no, we almost forgot the tomatoes in their own juice. How could we live without them in winter, because they are great healthy snack, as well as juice that you can drink and cook various sauces, and use it as a tomato for frying first courses.

I scoured the Internet and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only differences are the presence or absence of salt, sugar and spices in the juice, and whether they are sterilized or not.

Thus, we will cook tomatoes in their own juice according to classic recipe, which is the best recipe for cooking tomatoes in tomato juice for the winter.

Tomatoes in their own juice with spices, two options

1st option not sterilized

Based on a 3 liter jar we need:

• 2 liters of tomato juice, it can be obtained from 2 kg ripe tomato
• 3 kg small tomatoes, Slivka variety, you can use any
• 3 tbsp. Sahara
• 2 tbsp. salt
• 2-3 cloves of garlic
• 2-3 pcs allspice or black peppercorns

Preparation:

1. First, prepare the juice. Wash the tomatoes, separate them from the stalks, cut them in half and put them through a juicer, either electric or manual. The juice is obtained without seeds; if you like it with seeds, you can grind the tomatoes through a meat grinder. Place the resulting juice on low heat and boil for 20 minutes, skim off any foam that appears. After the juice boils, add salt, garlic, sugar and allspice mix thoroughly.

2. While the juice is boiling, prepare the jars and lids by sterilizing them.

3. Place at the bottom of the jar Bay leaf and add tomatoes. We prick the tomatoes with a toothpick around the stalk, 3-4 punctures, then the skin will not burst. There is another option - peel the tomatoes, pour boiling water over them, and then cold water and remove the skin.

4. There is no need to shake the jar; a small space between the tomatoes will allow them to warm up better.

Immediately roll them up and turn them upside down. Cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be peeled or chopped
• 3 tbsp. salt
• 2 tbsp. sugar, you can do without it

Preparation:

1.Pour the tomatoes into juice. Let it boil for 20 minutes, add salt.

2. Place tomatoes in jars and fill with juice. Sterilize 3 liter jar 30-35 minutes. Tighten the jars tightly and turn them over.

Tomatoes in their own juice, sliced

We need:

for a 3 liter jar

• 3 kg small tomatoes
• 1 tsp vinegar 9% in each jar

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Preparation:

1. Wash and cut the tomatoes into slices and fill the jars. We don’t shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato; to do this, make cross cuts on the washed tomatoes, pour boiling water over them, hold for 1-2 minutes, and then dip in cold water. After this “bathing”, the skin comes off well.

You can boil tomatoes with juice, but they will become soft. This is good to do if you need tomatoes for making sauces or tomatoes.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. If desired, you can add bay leaf and peppercorns. Boil for 20 minutes, skim off the foam.

3. Fill the jars with the prepared juice and sterilize them for 35 minutes with a capacity of 3 liters. We seal it tightly.

Cook for your health! Bon appetit!

Tomatoes are an indispensable decoration dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the particularly simple and popular ones. You don’t need any special skill to implement it, and the list necessary ingredients minimum.

Canning tomatoes in their own juice

When you choose a recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash the tomatoes well. Let's dry them. Next, prepare tomato juice (we’ll look at the methods below). Based on reviews, it is recommended to make it with a reserve, because it will be very disappointing if there is not enough of this product. And the excess can be used somewhere else or just drunk. Also important stages are laying, sterilizing and twisting vegetables. More on this below.

Tomato juice

Tomatoes for canning can be prepared in more than one way. Let's take a look at some of them:

• The first method is the simplest. Let's take tomatoes. Remove the stalk. Cut the tomatoes in half and grind in a blender.
• Second option. Cut the tomatoes into 4-8 parts. Let's take it large saucepan, pour some water into it and lay out the chopped tomatoes. Keep the container over medium heat, which is reduced when the tomatoes boil. All this is cooked for two hours and stirred periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, rub the puree through a colander.
• Method three. Remove the stem from the tomatoes, chop them, heat them, but to prevent them from boiling, grind them through a sieve. Add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice and cinnamon, they should be tied in a gauze knot and placed in a pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, let's start laying the tomatoes.

Putting vegetables in jars

The recipe “Tomatoes in their own juice” implies that the vegetables should be placed in sterile jars. Therefore, first wash the containers properly. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to the pre-prepared tomato juice (calculated at 10 g per liter) and boil it a little. Pour hot juice over the tomatoes and cover with metal lids, which are recommended to be boiled first.

Sterilization

Tomatoes in their own juice must be sterilized before rolling. This is done very easily. Take enough pan big size. Bring to a boil required amount water. Place a rag folded several times or a wooden grid on the bottom of the pan. In this case, the jars should stand firmly and not come into contact with the pan.

Sterilize containers. A liter jar should be in boiling water for about 20 minutes, and a two-liter jar should be in boiling water for half an hour.

We take out the jars and screw them on.

Marinated tomatoes

Let's look at how to cook pickled tomatoes in their own juice. On three liter jar we will need the following products:

• small tomatoes (dense) - 2 kg;
• overripe tomatoes (soft) - 2 kg;
• peeled garlic and horseradish root - ¼ tbsp each;
• sweet pepper - 250 g;
• sugar and salt - 5 and 2 tbsp. respectively.

Cooking process

First, wash and chop the overripe tomatoes. in large pieces. Place in a container and bring to a boil. When they are completely soft, grind them through a sieve. Add salt and sugar to the pureed juice we received. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic press, grate the horseradish, pass twice Bell pepper through a meat grinder. Add all this to the boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars that have been sterilized in advance. Pour boiling tomatoes over the tomatoes and cover with lids. Sterilize for 25 minutes. Roll up the pickled tomatoes in their own juice (see photo below), turn them upside down, and wrap them up.

Option without sterilization

The recipe “Tomatoes in their own juice” may not be so complicated. So we will use:

• small hard tomatoes - 3 kg;
• soft juicy tomatoes - 3 kg (for juice);
• peppercorns (black) - 8 pcs.;
• dill and parsley - 2 sprigs each;
• sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.

Wash the tomatoes. Then wash and finely chop the greens. To prepare the juice, cut the fruits into large pieces and place them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve, separate the pulp from the boiled tomato mixture from the juice.

As noted in the reviews experienced chefs, tomatoes for rolling (small) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we place them tightly in sterilized jars, add 2 black peppercorns to each container, and pour boiling water over them. Cover with lids and leave for 20 minutes.

The tomato juice needs to be brought to a boil again. Add salt and sugar to it and mix. We pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

Turn the tomatoes upside down in their own juice, wrap them up and leave until completely cool.

Recipe with horseradish and garlic

“Tomatoes in their own juice” preparations according to this recipe can be used as an excellent sauce, suitable for meat and a variety of side dishes.

We are counting on a three-liter jar. Take (the ingredients are for 2.5 liters of filling):

• tomatoes - about 1.5 kg + for filling;
• garlic - ¼-½ tbsp.;
• carrots - 250 g;
• sweet pepper - 250 g;
• parsley;
• horseradish - ¼-1 tbsp.;
• sugar and salt - 5 and 2 tbsp. respectively;
• allspice (peas) - 5-6 pcs.

As usual, we sterilize the jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. Place parsley at the bottom of all jars and tomatoes on top.

To prepare tomato juice, remove the skin from the tomatoes, grind them in a meat grinder, food processor or blender. In the same way you need to chop horseradish, garlic, sweet pepper and carrots. We take garlic and pepper to taste.

Fill the tomatoes with boiling water to the top, cover with lids, then with a blanket or warm towel. Keep them in this form for 5 minutes. We drain the water. The second time we pour boiling water. Leave it like this for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Add chopped vegetables. Boil over low heat until foam stops forming completely.

Drain the water from the jars. Pour boiling juice over immediately. We roll up the lids, put them upside down, and wrap them in a warm blanket.

"Lazy" tomatoes

Pickling tomatoes in their own juice according to this recipe is easy and simple. That's why they are called "lazy". Adding seasonings and sterilizing vegetables is not intended. In addition, such blanks are perfectly stored.

Place the tomatoes in a clean jar, pour boiling water over them twice, leave for 10 minutes each time. Pour in the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half glasses). We roll up the jars.

A few more recipes

Everyone knows about the health benefits of tomatoes, both in fresh, and in blanks. There is an opinion that if you eat one tomato a day, this will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We invite you to familiarize yourself with several useful options pickling tomatoes in their own juice.

Dietary recipe - "tomatoes in their own juice." It does not use salt, sugar or vinegar. As you know, there are people who are prohibited from these products for health reasons, or who need to consume them in limited quantities.

So, cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize the containers for 15 minutes and roll up. This is how easy it is to prepare natural tomatoes in their own juice.

Tomato slices recipe

These tomatoes have amazing taste, and most importantly, according to reviews, they are stored well without vinegar. At the bottom of the jar we put a clove of garlic, a bay leaf, a small onion, and black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. Add vegetable oil (one tbsp). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for peeled tomatoes in their own juice

We take red tomatoes, scald them with boiling water, remove the peel, and place them tightly in (sterilized) jars. Place dill, currant leaves (black), garlic on top. Pour marinade (boiling): liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid- a quarter tsp The preparation turns out even tastier if you use tomato juice rather than water. Such tomatoes are quickly eaten, and the juice is drunk.

Storage of workpieces

Storing, as well as cooking tomatoes in their own juice, is very easy. To do this, the jars need to be placed in a cool and dark place. If your home is not hot, then this preservation is well stored in the pantry at average room temperature.

Subtleties of cooking

Such preparations - tomatoes in their own juice - require compliance with certain simple rules. Judging by the reviews experienced housewives, the most important of them are the following:

• Firstly, if tomatoes are intended to be used as an ingredient in cooking different dishes, before putting them in jars, you need to pour boiling water over them for a few seconds and remove the skins.
• Secondly, when we canned tomatoes in their own juice, we choose medium-sized fruits for this and always the same in degree of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used to prepare fillings. In this case, they should be juicy, meaty, fairly ripe and soft.
• Thirdly, for tomatoes to turn out well, you need to check them taste qualities fresh. Obviously, vegetables that are too acidic will also be so in the form of preparations.
• Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe with the exception of salt, since it is a preservative necessary in the process of preparing tomatoes in their own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.

When choosing vegetables for harvesting, you should give preference to dense fruits. The Slivka variety and others like it would be ideal. The tomatoes should be small, approximately the same shape, with firm but not too thick skin.

Be sure to carefully inspect the fruits before canning. There should be no stains, dents, or even damage on them.

The mistake that most housewives make is using “substandard” tomato products. Such a preparation, even if it is well stored, will not have good taste. So don't try to save money, buy only quality products for conservation.

Jars and lids must be sterilized! Don't be afraid of this. It is enough to wash the cans of soda (even after using detergent), and then put them in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest “village” option. Well, clean jars need to be held over steam.

Whole tomatoes in their own juice for the winter

Very delicious tomatoes made using this recipe. And most importantly, when you open the jar you will immediately feel the real smell of summer.

On 3- liter jar have to take:

• 2 kilos of small tomatoes and larger fruits;
• dill seeds or one inflorescence;
• horseradish leaf;
• 2-3 cloves of garlic;
• a few black peas and shower. pepper;
• clove bud;
• a sprig of parsley and tarragon;
• vinegar - 2 tablespoons;
• salt (3 tbsp) and sugar (5 tbsp).

Place small tomatoes along with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Pour boiling water over the tomatoes in two batches for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully add the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared using a squeezer, then quite a lot of pulp will remain. No need to throw it away. You can add a little garlic or hot pepper and your favorite spices, you will get a wonderful adjika.

Sliced ​​tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other variety will do, as long as the fruits are dense and hold their shape well.

They need to be cut into 2-4 parts and placed in a jar. Peel the softer ones and crush them in a deep bowl with your hands or a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, that's okay.

Cook the juice for about an hour, stirring regularly. Add salt (1 tbsp to a 2-liter jar), sugar (4 tbsp to a 2-liter jar) and an aspirin tablet. Pour over the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomato. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the preparation is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy amazing taste tomatoes.

For a half liter jar you will need:

• about 400 g cherry tomatoes;
• approximately 500-600 g of tomatoes per juice;
• teaspoon salt;
• 2 tsp Sahara;
• basil (it is advisable to take a fresh sprig, but you can also use seasoning, then a pinch is enough).

Place the cherry tomatoes in a jar and pour boiling water over them. Grind large fruits into tomatoes, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks on each one with a needle.

Here's how to prepare cherry tomatoes and cucumbers for the winter.

Tomatoes with peppers in their own juice

The workpiece can be called “2 in one”. Vegetables can be served separately, and the gravy can be used as a side dish. It turns out very tasty, especially with pasta. You will feel like real Italians!

For two kilos small size tomatoes you will need:

• 1-1.3 liters of prepared tomato;
• 1-2 pcs. Bulgarian pepper;
• salt (1 tbsp) and sugar (3 tbsp);
• garlic and fresh herbs taste.

Place tomatoes with garlic and herbs in jars, pour boiling water over them twice, soak for 5-7 minutes. Add finely chopped pepper, salt and sugar to the tomato. Pour boiling water over the jars and roll them up.

Take note!

For extra confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use either homemade juice or store-bought juice. But store products must be of high quality.

For three liter jars you will need:

• 2 kilos of creamed tomatoes;
• liter of juice;
• 1.5 l. salt;
• 2 l. Sahara;
• bay leaf, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, simmer for about 15 minutes.

If you take store-bought juice, salt and sugar may need less. Be sure to taste it.

Place the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

This recipe makes the vegetables delicious, but the gravy is even better. Very reminiscent of the taste famous sauce Uncle Bens, only thicker. If you don’t have time to cook, just pour it over any porridge or pasta.

Cut three kilos of tomatoes into slices and put on fire. To them send two chopped onions, a sprig of basil, thyme, and the juice of one lemon. Boil for 20 minutes, add salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and place in jars. Strain the sauce through a colander, pour in the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the preparation will become even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite preparation. One caveat - you can’t skimp on pasta. If you take a poor quality one, the taste will be hopelessly spoiled.

Place one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour approximately 700 ml of water into a saucepan, dilute 4 tbsp in it. pasta, bring to a boil. After 5-7 minutes. Add tsp. salt and sugar, ½ tsp. ux. essences, a few peppercorns.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to additionally sterilize it for 5-7 minutes before seaming.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too ideal tomatoes can be used. And you don’t need to prepare tomato juice, which is a definite advantage.

At the bottom of each liter jar we put bay leaf, 5-7 peppercorns, tsp. sugar, tbsp. l salt and a pinch of lemon. Place sliced ​​tomatoes on top. Do not add water!

Cut the tomatoes generously. Don’t put everything in jars.

Cover the jars with lids and sterilize over very low heat. The tomatoes will begin to release juice and sag. Add “spare” tomatoes to the vacant space. This must be done several times until all the tomatoes have settled in the released juice.
Approximately sterilization time takes 40-50 minutes.

Proven preparation method. Such jars can be safely stored even in an apartment.

Tomatoes can be used as independent snack, and also add to various dishes, for example, borscht, stew, etc.

Tomatoes without skin in their own juice

For this recipe, you need to choose ripe, but not overripe, cream tomatoes. The fruits must be very dense to keep their shape well. You need to remove the skin from them. To do this, after washing, you should immerse them in boiling water for 2-3 minutes, then immediately transfer them to ice water. This way the skin will come off perfectly.

Place the peeled tomatoes into jars.

Tomato juice must be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add bay leaf, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately fill the jars and place the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in their own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use except familiar ingredients cinnamon. It is this that gives the workpiece its original notes.

For 5 liter jars, in addition to medium-sized dense tomatoes, you will need:

• 3 l. juice;
• 200 g sugar;
• 20 g salt;
• 5 pcs. pepper and cloves;
• table. l. with a heap of crushed garlic;
• a pinch of cinnamon;
• tsp ux.essences.

Wash the tomatoes, prick them with a toothpick, and put them in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Stir in essence and garlic, pour over tomatoes.

Sterilize 40 minutes after water boils.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain maximum natural taste. And the fruits turn out very tasty, and the juice is simply incredible.

For three kilos of cream you need to take three kilos of large fruits. Cut them, boil them and grind them through a sieve. Add salt and sugar to taste to the juice and bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water over them for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should only be stored in a cool place. Otherwise, you need to pour 25 ml of 9% vinegar into each liter jar before sealing.

A simple recipe for tomatoes in their own juice with sterilization

It's actually an incredibly simple preparation method. Grind the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two 750 ml jars, 1.5 kg of tomatoes per tomato is enough.

Place your favorite spices in jars. This could be peppercorns, bay leaves, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste to the boiling juice, pour it into the jars. Sterilize for about 15 minutes. Roll up immediately.

Tomatoes in their own juice will not leave anyone indifferent! It's very tasty and quite easy to prepare! We offer a selection of the most good recipes cooking tomatoes in their own juice for the winter.

1. A simple recipe for tomatoes in their own juice for the winter
2. Quick tomato recipe own juice

+ video recipes!

Tomatoes in their own juice: 14 best recipes for the winter

A simple recipe for tomatoes in their own juice for the winter

Required ratio of products:

10 kg of tomato (6 kg of which is for tomato).

For each liter of juice:

• 1 tbsp. l. salt
• 2 tbsp. l. caxapa.

Preparation

Place clean and dry tomatoes tightly in sterile jars

Boil tomato juice for 15 minutes. Fill the tomato jars with hot water.

Cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter jars - 15 minutes.

Seal tightly, turn over, wrap until completely cool!

Tomatoes in their own juice without sterilization - with 1 spill

Product ratio

For every liter of tomato:

• 1.5 table spoon of salt
• 2 tablespoons sugar
• 1 bay leaf
• 2 allspice peas

Preparation

We place medium-sized, strong tomatoes in prepared jars. Pour boiling water over it and cover with a towel.

Place the tomatoes in a meat grinder and place on low heat. Boil for 12-15 minutes.

Drain the water, pour boiling juice over the tomatoes and roll up immediately.

Turn it over and wrap it in a blanket until it cools completely.

Tomatoes in their own juice with bell pepper - with 2 spills

Ingredients:

• hard tomatoes - 3.6 kg;
• tomatoes for juice - 3 kg;

Spices for 1 liter jar:

• dill umbrellas - 1 pc.;
• bell pepper - 2-3 cloves;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.

For 1 liter of tomato juice:

• salt - 1 tbsp;
• caxap - 2 tbsp.

Preparation

For juice, peel the tomatoes from the stems, rinse, and pass through a meat grinder.

Rinse the remaining tomatoes, prick with a toothpick around the stalks in 3-4 places.

Rinse jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, herbs at the bottom of the jars

Place the tomatoes tightly in a jar and pour boiling water over the top.

As soon as the jars have cooled down to a state where they can be easily handled with your hands, drain the water and pour boiling water over it a second time.

Bring tomato juice to a boil with the addition of sugar and salt.

Drain the cooled water into one jar and fill with boiling tomato - immediately tighten the hot lids tightly.

Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients

• small strong tomatoes - 1 kg;
• large, ripe tomatoes, per tomato - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• caxap - to taste;
• salt - to taste.

Preparation

Removing the skin from tomatoes

Place small tomatoes (without skin) in jars, and puree large ones with a blender

Bring tomato puree to a boil

Add spices, salt and sugar

Boil tomato puree over low heat for 3-5 minutes

Fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.

Let's roll up.

Tomatoes in their own juice for the winter - recipe without sterilization

Product ratio

• 3 kg of firm small tomatoes for rolling;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pcs. black peppercorns;
• 2 sprigs of dill and parsley;
• salt - 1 tbsp. spoon per liter of tomato
• caxap - 1 teaspoon per 1 liter of tomato juice.

Preparation

Prick strong tomatoes with a fork or toothpick, place them tightly in prepared sterilized jars,

Add 2 pcs. hot pepper, add hot water, cover with lids and leave for 20 minutes.

Bring tomato juice to a boil, add caxap, salt and stir.

Pour the water out of the jars, pour in the tomato, cover with a lid and roll up.

Turn over the rolled up jars of tomatoes in tomato sauce and wrap them up.

Quick tomato recipe own juice

Required Products

• Tomatoes
• Black peppercorns

For every liter of tomato:

• 1 teaspoon salt
• 1 teaspoon sugar

Preparation

Place strong tomatoes in sterilized jars.

Prepare tomato mass from the remaining tomatoes by chopping them with a blender and boiling the mixture.

For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.

Pour hot tomato juice over the tomatoes.

Sterilize for 20 minutes.

Spicy tomatoes in their own juice with horseradish and garlic

For 2 liters of tomato juice:

• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 g chopped bell pepper;
• 50 g grated garlic;
• 50 g of pureed horseradish root.

Bring the tomato mixture to a boil and pour it into the jars filled with tomatoes. Sterilize (1-liter jars - 15 minutes, 3-liter jars - 20 minutes). Seal immediately.

Recipe for tomatoes in their own juice - a simple recipe

For 1 liter of tomato juice:

• 1 tbsp salt
• 1.5 tbsp sugar

Preparation

First, put the tomatoes in jars.

Grind in a meat grinder or grind in a blender overripe tomatoes for tomato.

Boil tomato juice for 15 minutes, pour it into jars filled with tomatoes.

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

Products:

• 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, horseradish and bell pepper

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 with dill and garlic

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 their own juice in garlic-horseradish sauce

Ingredients:

• 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;

Filling composition:

• Tomatoes – 1.5 kg;
• chopped horseradish and garlic mixed – 80 g;
• sugar – 1 tsp;
• salt – 3 tsp.

Preparation

To fill, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly.

Place garlic and herbs on the bottom of the jars, then tomatoes.

Boil the prepared dressing 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.

Stuffed tomatoes in your own 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, slightly undercut.

Garlic, cut into thin slices.

Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.

Place spices, onion, garlic clove, hot peppers, half dill and horseradish.

Then place the densely stuffed tomatoes.

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. Sterilize a liter jar for 20 minutes, seal it tightly, and cool it upside down.

Tomatoes in their own juice, cut into pieces

Ingredients:

• Tomatoes – 1 kg;
• vinegar 9% – ½ tbsp;
• salt – ¾ tbsp.

Preparation

Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove any remaining fruit stems. Place half the tomatoes in a jar

Sprinkle the tomato pieces with salt to your own taste.

Fill the jar with tomato pieces to the brim of the neck.

Sterilize tomatoes in their own juice for 30 minutes (minimum).

Sometimes more time is needed if the tomatoes are not too juicy. You need to wait until the moment when the tomatoes release a lot of juice and the jar is filled to the top.

The glass container must be carefully removed from the pan. Remove the cover. Pour vinegar on top of the tomatoes in their own juice.

Seal the jar hermetically with a lid. Turn the container over and cover with a blanket. Let cool completely.

Tomatoes in their own juice - video

We offer a selection - 5 video recipes on how to cook delicious tomatoes in its own juice!