Basil - a wonderful universal seasoning for meat, fish, soups and fresh salads - is well known to all lovers of Caucasian and Italian cuisine. However, upon closer inspection, basil turns out to be a surprisingly versatile plant. For several seasons now, our family has been happily drinking aromatic basil tea. In a flowerbed with perennials and in flowerpots with annual flowers, the bright spicy plant also found a worthy place.

Thuja or juniper - which is better? This question can sometimes be heard in garden centers and markets where these plants are sold. It is, of course, not entirely correct and correct. Well, it’s the same as asking what is better - night or day? Coffee or tea? Woman or man? Surely, everyone will have their own answer and opinion. And yet... What if you approach with an open mind and try to compare juniper and thuja according to certain objective parameters? Let's try.

Brown Cream of Cauliflower Soup with Crispy Smoked Bacon is a delicious, smooth and creamy soup that both adults and children will love. If you are preparing a dish for the whole family, including kids, then do not add a lot of spices, although many modern children are not at all against spicy flavors. Bacon for serving can be prepared in different ways - fry in a frying pan, as in this recipe, or bake in the oven on parchment for about 20 minutes at 180 degrees.

For some, the time of sowing seeds for seedlings is a long-awaited and pleasant chore, for others it is a difficult necessity, and others wonder whether it would be easier to buy ready-made seedlings on the market or from friends? Be that as it may, even if you have given up growing vegetables, you will probably still have to sow something. These include flowers, perennials, conifers and much more. A seedling is still a seedling, no matter what you sow.

A lover of moist air and one of the most compact and rare orchids, pafinia is a real star for most orchid growers. Its flowering rarely lasts longer than a week, but it can be an unforgettable sight. You want to look at the unusual striped patterns on the huge flowers of the modest orchid endlessly. In indoor culture, pafinia is rightly ranked among the difficult-to-grow species. It became fashionable only with the spread of interior terrariums.

Pumpkin ginger marmalade is a warming sweet that can be made almost all year round. Pumpkin keeps for a long time - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be replaced with lime or orange to create different flavors - variety in sweets is always nice. The finished marmalade is placed in dry jars; it can be stored at room temperature, but it is always healthier to prepare fresh products.

In 2014, the Japanese company Takii seed introduced petunia with a striking petal color - salmon-orange. Based on associations with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset. Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from store windows. Where did the orange petunia go?

Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.

Meat cutlets with broccoli in bechamel sauce are a great idea for a quick lunch or dinner. Start by preparing the mince and at the same time heat 2 liters of water to a boil to blanch the broccoli. By the time the cutlets are fried, the cabbage will be ready. All that remains is to collect the ingredients in a frying pan, season with sauce and bring to readiness. Broccoli needs to be cooked quickly to preserve its bright green color, which, when cooked for a long time, either fades or the cabbage turns brown.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who do not have experience do, but want to have indoor plants at home - not elongated, stunted specimens, but beautiful and healthy ones that do not cause a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour can only be obtained from good cottage cheese, and here again see the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Pork meat salad with mushrooms is a rural dish that can often be found on a holiday table in the village. This recipe is with champignons, but if you have the opportunity to use wild mushrooms, be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

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 this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use 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 the 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 of ripe tomatoes
• 3 kg of small tomatoes, Slivka variety, 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 and mix thoroughly.

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

3. Place a bay leaf at the bottom of the jar 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 into 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 a 3 liter jar for 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!

Sunsets in winter are simply a godsend. After all, they will complement any side dish, become a snack at an event, and we simply get the opportunity to enjoy tasty and healthy pickles at any time. And if you do it all yourself, then the food becomes even tastier.

Today I will tell you recipes for tomatoes in their own juice. You will definitely never buy these in a store. Using these recipes, you will get two dishes in one: firstly, these are delicious tomatoes, and secondly, this is an excellent sauce that can be used to make borscht, pizza, lasagna, pasta, or just drink. Let's take a closer look at simple recipes for delicious vegetables.

Tomatoes in their own juice recipe for the winter

Kitchen appliances and utensils: liter jar, seaming lid and machine, hob and pan.

Ingredients

• This simple recipe for tomatoes in their own juice When adding salt and sugar, taste the tomato. Perhaps their doses will be changed, because it also depends on the vegetables themselves.
• Place small tomatoes in the jar. You can take the “Cream” variety.
• Make tomato juice from large vegetables. The variety is called “Tomato”. When purchasing them at markets or stores, ask him specifically. You can check them first. When cutting such a vegetable, you will notice that a large amount of juice will be released from it. There will be much less pulp than, for example, in “Slivki”.

Step by step recipe

1. Pass 1 kg of Tomato variety tomatoes through a juicer.
2. Boil the resulting liquid.
   
   
3. Fill a clean liter jar with “Cream” tomatoes to the top; approximately 8 pieces will fit.
   
   
4. Add to them one bay leaf, a pinch of coriander and cloves.
   
   
5. Pour about half a liter of hot boiling water, close the lid and leave for 20 minutes.
   
   
6. Add salt to boiled tomato. Taste the juice as you add it to make sure it tastes good. Then add sugar to taste.
   
   
7. Drain the tomatoes.
   
   
8. Pour only boiled tomato juice.
   
   
9. Roll up the jar, place it on the lid and cover with a blanket.
   
   

Video recipe for cooking tomatoes in their own juice for the winter

This short video shows in detail the entire process of preparing delicious tomatoes in their own juice.

Sometimes you want to go out into the garden, pick a ripe tomato, wipe off the dust with your palms and eat it. This is probably the gardener's favorite dish. But we can’t always afford this, so let’s save red vegetables for use in severe frosts with delicious meat and side dishes.

Tomatoes in their own juice with peels

Cooking time: 1 hour.
Number of servings: for 2 liter jars.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: two liter jars, lids and a seaming machine.

Ingredients

Choosing the right ingredients

• If for this recipe for tomatoes in their own juice without sterilization you use vegetables from your own harvest, then for juice you can use crushed or simply ugly tomatoes. Trim off any imperfections and pass through a juicer.
• During canning, half a liter of fresh tomato juice is used per liter jar.

Step by step recipe

Video recipe for cooking tomatoes in their own juice with peels

Let's watch a video that details a recipe for canned tomatoes in their own juice that will last forever.

But the recipe is very similar to the one used in China. They use this preservation for sauces, pizza, lasagna, pasta and other similar products. We won’t use salt and sugar, which is also the “highlight” of this particular cooking option?

Cherry tomatoes in their own juice without preservatives

Cooking time: 1 hour.
Number of servings: 1.5 l.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: small jars - 2-3 pcs., lids for sealing.

Ingredients

Choosing the right ingredients

• Vegetables for preservation, choose small-sized “Cream”. You can also take “Cherry”, decide for yourself. The main thing is that the vegetables are small and meaty.
• For this recipe, I took two cans of 720 and 900 ml. It took 20 pcs. small vegetables. Their number may vary depending on the size of the jar.
• The tomato will take up half the volume of the jar. We will cook it and remove the foam, so we will need about 2 kg of fresh tomatoes
• We will also make a tomato from the “Cream” tomato variety, but from larger ones.

Step by step recipe

1. Prepare clean jars. Place 2 kg of tomatoes in boiling water and leave for a few minutes.
   
   
2. Then remove the skin from them and remove the stalks.
   
   
3. Cut them into 4 parts.
   
   
4. Grind to puree using a blender.
   
   
5. Put on fire and cook, skimming off the foam, until it stops appearing.
   
   
6. Arrange 20 pcs. small tomatoes into jars, piercing the vegetables with a toothpick in several places.
   
   
7. Pour hot boiling water to the top. Leave for 15 minutes.
   
   
8. Drain the water from the tomatoes and immediately pour boiling tomatoes over them.

   Important! Pour juice into jars to the top, even with a cap, so that when you put the lid on, it flows out. This way there will be no air in it and storage will be long.

   
   
   
9. Roll up the lid, place it on it, cover with something thick and let cool.

   Leaving the jars upside down in a warm place is necessary for sterilization. If usually after filling the jars you need to pasteurize the preservation for 15-20 minutes, then in this case you don’t have to do that.

   
   
   

Video recipe for cooking tomatoes in their own juice without preservatives

I invite you to watch a detailed video that completely shows the entire conservation process.

Serving options

• Using the same principle, tomatoes are made in their own juice without peeling. Remove it using the same method as with those tomatoes that were intended for juice.
• Some chefs cook tomatoes in their own juice with tomato paste, which also turns out tasty and less labor-intensive. Use paste instead of fresh tomato juice and enjoy delicious preserves.
• This preservation is stored for a long time in a dark place and can last for two seasons.
• Serve it for dinner with absolutely any food you prefer.
• Tomato can be used as a sauce, gravy or dressing.

• The Italians gave the vegetable a name: “pomodoro” - “golden apple”. But some argue that it comes from ancient times, the expression “pomi de sea” means “apple of the Moors.” Which of these versions to believe, decide for yourself.
• For a long time in Europe it was an ornamental plant., because many were sure that these red berries were poisonous. This is not strange, because the red vegetable belongs to the nightshade family, where all types of plants are poisonous. But its uniqueness lies in the fact that you can only eat the fruit, and the rest actually contains poison. If you were thinking about trying tomato leaves, forget about them.

There was a very interesting case in our world related to these vegetables. George Washington had a secret English agent working as a cook. He served the future president meat and tomatoes because he wanted to poison him. But Washington not only did not die, but also praised the cook for the delicious dish. As we know, he eventually became president, but the cook committed suicide due to an unfulfilled mission.

• If you are growing these vegetables, do not plant them next to cucumbers.
• There are many dishes in which sauce is prepared from them without adding spices.

Cooking options

Nowadays, tomatoes are a fairly popular vegetable in cooking. There are many ways to prepare them and each is unusual and tasty in its own way. For us, a delicious, juicy, fresh or canned tomato will be a great joy on the dinner table at any time. Now conservation has become so simple and accessible that any housewife can handle it.

I am sharing with you a delicious and simple recipe for tomatoes in tomato juice for the winter. Such a treat will take a certain amount of your time, but in winter you will be very grateful that you allocated it. My mother always prepares such rolls according to the recipe - you will lick your fingers for tomatoes for the winter -. That’s what we call it because it’s a worthy explanation for such a delicious thing.

There are never too many recipes in a cookbook, so pick up this option—canned tomatoes for the winter—which also turn out very tasty. If you want to diversify your winter supplies, check out -recipes for canning tomatoes for the winter-. For many chefs, they have already become the most beloved, without which not a single summer sunset goes by.

Dear readers, I am very pleased to share simple and delicious recipes with you.. If you used them, write in the comments if you liked the result. If you have any additions or suggestions, write, I will be happy to review them. And now I wish you only successful dishes and bon appetit!

Few people can refuse tasty and appetizing tomatoes on cold winter evenings. After all, summer is so fleeting, and various preparations become our guides on bright sunny days. In addition, delicious marinades and canned goods prepared in your own kitchen eliminate the possibility of consuming such harmful unnatural preservatives and flavorings. The proposed recipe turns out to be extremely tasty and attractive not only as an independent dish, but it is perfect as an additional dish that can be added to soups, gravies, frying, and sauces. Sliced ​​tomatoes in their own juice for the winter are an excellent winter snack. You can prepare such a preparation with or without the skin, then they turn out to be very delicate in taste.
This recipe will be a good option if you have both soft and dense tomatoes. Make a thick juice from the soft fruits, which you then pour over the halved tomatoes. You can add spices and herbs to this preservation according to your taste, or you can do without any spices at all, just sugar and salt. In this case, the finished dish will have its own natural taste.

Taste Info Tomatoes for the winter

Ingredients for 1 liter jar:

• red tomatoes - 20-25 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• sweet pepper - 0.5-1 pcs.;
• currant leaf - 2-3 pcs.;
• sprig of dill or parsley - 1 pc.;
• sugar - 1.5 tbsp. l.;
• salt - 1.5 tsp;
• citric acid - 0.5 tsp.

How to cook canned chopped tomatoes in your own juice

Before you start canning tomatoes, you need to divide them into two groups. For the first, set aside 10-15 dense, medium-sized fruits with thick skin. You will fill the jars with them. For the second half, select about five large, ripe and soft ones. They will be used for juice, which you will pour into dense specimens in a jar.


For convenience, place the tomatoes in two containers (soft and firm). Cut the skin of each vegetable with a knife. Pour boiling water over them and leave for 10 minutes. This way, the skin will literally come off on its own, and you won’t have to waste time on the cleansing step.


After the tomatoes have cooled a little, you need to get rid of the vegetable skins.

Prepare dishes of the required volume, wash them with soda and then sterilize them with steam over a saucepan or in the oven for 15 minutes. Throw a sprig of parsley, dill, and currant leaf to the bottom of the jar. Add half a sweet pepper and a clove of garlic, cut into slices, to the spices. Use hot pepper for this preparation according to your desire and taste.


Now you need to fill the jar with the main ingredient. To do this, cut peeled, firm tomatoes in half and add them to existing products.

Roughly chop the remaining soft tomatoes and combine with chopped onion.


Using a blender, puree the tomatoes and onions.


Place the container with the resulting mass on the stove, add sugar, salt, and citric acid. To taste, you can add a small pinch of cinnamon directly to the juice. Then bring it to a boil and continue to simmer for five minutes. All this time you need to monitor the foam that appears; remove it with a slotted spoon. If you have the desire and time, then you can rub the tomato juice through a sieve for a more uniform consistency.


Pour boiling juice over the prepared tomatoes and cover with a clean lid. Next, you need to place the jar in a pan of water, on the bottom of which you must lay a towel or napkin. The water level in the pan should be up to your shoulders. On the stove, sterilize the tomatoes in their own juice for 7 minutes (for a liter jar) after the water has boiled.


Roll up the sterilized lid, turn the jar upside down, wrapping it in something warm.

On a note– we previously gave a recipe for the preparation.

Leave them like this for about a day to cool. After this, store the chopped tomatoes in their own juice in the pantry.

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. Lately I've been trying to cook with less vinegar so as not to harm my stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!

Today I want to introduce you to several wonderful and simple recipes for tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For this preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of ​​the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little hot water into the bottom and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Everyone probably loves simple and quick recipes. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But this will not affect the taste of our preparation. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large yellow tomatoes, and put small plum tomatoes in jars.

Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

In the classic recipe for preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Fill the jars with hot water, preferably from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the finished hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

• tomatoes

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, make a crosswise cut on the tomato with a sharp knife.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add bell pepper to the marinade, the appetizer will receive a special flavor. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• Bay leaf
• black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small, beautiful tomatoes that we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh celery leaves at the bottom of the jar.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of garlic cloves inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Cut the bell pepper into small pieces. Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a quick and simple way of preparing tomatoes in their own juice. And I think you will like it.

So, here’s another cooking method that will help please you and your family during the long, cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!