Of all the preparations for the winter, tomatoes are eaten especially quickly in own juice. The sweet and salty taste of tomatoes will be loved by all household members, without exception, and the preparation will quickly become a regular dish.

A winter snack can be prepared according to several recipes, and according to each method finished product It turns out to be just finger licking good.

Recipes for tomatoes in their own juice for the winter

Since the recipes call for canning tomatoes in juice, it must be prepared in advance. Tomatoes with fleshy pulp and a sweet taste are selected for juice. Juice can be obtained by twisting the fruits in a blender or using a juicer. Then the juice is brought to a boil and cooked for another 20-30 minutes. Add salt and pepper to taste. Next, proceed to harvesting tomatoes, using the most delicious ways preparations.

With vinegar

Vinegar helps increase the shelf life of the snack up to one year and gives it a refreshing sourness that will dilute the sugary taste. The amount of vinegar can be adjusted as desired.

• tomatoes – 1-1.4 kg;
• freshly brewed tomato juice;
• 1 tbsp. 6-9% vinegar;
• 1 tbsp. salt;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 tbsp granulated sugar.

Preparation:

Place black peppercorns in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and part of the clove is inserted into the place from which the stalk was removed.

The skin of the tomatoes is pierced in 2-3 places with a thin needle or toothpick so that they are salted faster. Transfer the fruits into containers without pressing on the pulp.

Add to the pan with freshly brewed juice specified quantity salt and sugar, stir until completely dissolved and boil for 3-5 minutes, add vinegar.

Pour the juice and spices into the contents of the jar and place in the microwave to heat for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.

A simple canning method that takes little time and does not require any use. large quantity ingredients. You can start cooking right away.

If you don’t have 6-9% vinegar at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.

Tomatoes in their own juice for the winter, sliced

For variety, the snack can be made not only from whole fruits, but also cut them into beautiful slices. An unusual interpretation allows you to use fruits of a wide variety of shapes for cooking.

• 1-1.5 kg of tomatoes;
• 0.8-1 liters of tomato juice;
• 1 tbsp. Sahara;
• 1 tbsp. salt;
• 1 tbsp. vegetable oil;
• ½ tsp. ground black pepper;
• 2-3 peas of cloves.

Preparation:

Tomato fruits are washed well under water and the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to prepared containers and sprinkled with cloves.

Bring the juice to a boil, add salt and sugar to it and add vegetable oil. Pour the mixture into the container to the very top and cover with a lid.

IN large saucepan pour 3-4 liters of water and place the jar with the preparation. The jar should be in water for most of its volume - up to the shoulders. Turn on the heating and carry out sterilization for 10-15 minutes. Then roll up the container with a lid and keep it at room temperature another 5-6 hours.

The preparation can be tried after 6-8 weeks. The longer it sits in a cool place, the richer and brighter its taste will be.

With horseradish and garlic

To add piquancy to the preparation, horseradish is sometimes used in cooking. It will add a tart aroma and spicy notes to the appetizer.

Ingredients:

• tomatoes – 1-1.2 kg;
• tomato juice 0.8-1 l;
• 1 tbsp. Sahara;
• 1 tbsp. salt;
• 1 tbsp. vegetable oil;
• horseradish root, 2-3 pcs.;
• garlic cloves - 4-5 pcs.

Preparation:

Wash the tomatoes and prick the skin 2-3 times on opposite sides. Transfer the fruits into containers. Horseradish root and garlic cloves are cut into large pieces and placed between the tomatoes.

Boil tomato juice in a saucepan; if it starts to thicken, you can add a little water. Add sugar, salt and butter to it.

Pour juice over the fruits and cover loosely with a lid.

The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for it to cool, take out the containers and screw the lids on tightly.

The sample is taken after a month. It is easy to remove the tomatoes from the jar with a tablespoon; before serving, pour the sauce over the tomatoes. You can sprinkle them with fresh chopped herbs.

Attention!

Disposable lids work well for rolling. They are airtight, and the workpiece will last a long time if storage conditions are met.

Tomatoes in their own juice without peel

If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruit near the stalk. Tomatoes are dipped in boiling water and kept for 30-40 seconds, then cooled under water and the skins are peeled off.

Ingredients:

• tomatoes – 1-1.2 kg;
• tomato juice – 1 l;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 1 tsp 6% vinegar;
• 2-3 cloves of garlic;
• ½ tsp. ground black pepper.

Preparation:

Remove the skin from the tomatoes and place them in rows in a jar.

Pour the juice into the pan, bring to a boil, skim off the foam. Then dissolve sugar and salt in it and mix. Finely grate garlic into the juice, add black pepper and add vinegar.

The hot mixture is poured into the container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.

Skinless tomatoes have delicate taste, and they can be easily removed from the jar - they do not wrinkle and still keep their shape.

Tomatoes in their own juice "You'll lick your fingers" without vinegar

Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. To ensure that the snack lasts for more than one year, you can add more salt.

• tomatoes - 2-2.5 kg;
• 3 tbsp. salt;
• 3 tbsp. Sahara;
• 1 tbsp. vegetable oil;
• ½ tsp. citric acid;
• 3-4 cloves of garlic;
• 3-4 dill umbrellas;
• red pepper - on the tip of a knife;
• tomato juice - 1 l.

Preparation:

The tomatoes are pierced with a needle and placed loosely in the jar, dill and garlic cut into slices are placed between them.

Heat the tomato juice and add spices and citric acid. Pour the mixture into a jar. The container is sterilized in the microwave or oven for 8-10 minutes.

Before serving, you can boil or fry the potatoes with the tomatoes. Goes well with a snack braised cabbage and a variety of vegetable pickles.

Finger-licking tomatoes in their own juice without sterilization

So as not to waste extra time for sterilization, you can add more vinegar and salt to the preparation. Then the snack will last longer - at least a year.

• tomatoes – 1-1.2 kg;
• tomato juice – 1 l;
• 2-3 peppercorns;
• 1.5 tbsp. vinegar 6%;
• 2-3 bay leaves;
• 1.5 tbsp salt;
• 1 tbsp. Sahara;
• a pinch of red pepper;
• 3-4 cloves of garlic.

Preparation:

The tomatoes are washed, the stalk is cut out and placed in a sterilized container. When laying the fruits, add between them Bay leaf with garlic and peppercorns.

Boil tomato juice, add vinegar, pepper, salt and sugar. Turn off the heat and fill the contents of the jar to the top with the hot mixture. While the snack is still hot, quickly screw the lids on and turn the jars over until they cool. Then the container with the workpiece is removed for storage.

Attention!

Instead of dry red pepper, you can use fresh pepper Chile. It is added at your discretion, taking into account the spiciness of the ingredient.

There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:

1. Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
2. Tomato juice can be replaced with tomato paste: first dilute it with water in a ratio of 1:2. If the mixture turns out to be very liquid, it should be boiled over medium heat.
3. The container for storing the workpiece must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
4. You can store packaged snacks at a temperature of 10 to 20 degrees Celsius. You should not keep jars at home in a warm place. The optimal storage space is a basement, cellar, closet, pantry, dark closet with lockable doors, or refrigerator.

Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so much that the preparation will be immediately eaten without leaving a trace.

Tomatoes in their own juice are very delicious preparation for the winter. Appetizing, juicy tomatoes 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 in this winter harvesting have their own flavor and are liked by everyone without exception. Tomatoes in their own juice are an excellent addition to meat and fish dish, and fragrant, delicious juice You can just drink it or cook with it various sauces, gas stations.

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% tartaric 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, put in a saucepan with hot water, drop the tomatoes in portions for 2 minutes. They are then taken out and sent to 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 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. Tomatoes are poured with boiling water tomato juice and screw the lids 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 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 a tablespoon of vinegar is poured into each liter jar, and hot tomato juice. 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 no need to refill.

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 soft tomatoes ov are randomly chopped and combined with 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.

Every day more and more tomatoes are ripening. What should we do with them? After all, we obviously won’t be able to eat everything! Of course, you can add them to different dishes instead of tomato paste or make them delicious snacks with or . After all, these summer dishes you can eat as much as you like.

But today we will talk about preparations for the winter. Many tomatoes can be used in and pickled, they are very tasty, and also salted without adding vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away before you even have time to blink your eye!

Then this preservation can be served with any dish. But sometimes I use them in preparing some dish. Having done this once you next year you will definitely want to do more, but large quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the packaging. And here you can not only make them in any volume, but also eat them later in unlimited quantities. And you will know for sure that they are much better than what you bought!

Using this method, the fruits are very tasty. But you will also definitely drink all of the brine. After all, this is natural tomato juice, which should never be poured out! Also, tomatoes and marinade can be added to soups or any fried dish. This way your dishes will be very tasty.

Ingredients:

• Tomatoes;
• Salt – 1.5 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Tomato juice – 1 l.;
• Vinegar 70% – 1 tsp.

Preparation:

1. First, let's take a look at the banks. Take liter ones to open and eat. Then you won't have to take up space in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to be boiled for 5 minutes.

2. Now wash the tomatoes and at the same time sort them out right away: small ones to the side, and large ones with wounds into the juice.

It is better to use meaty varieties. They are sweeter and quite hard. So our preparation will be finger-licking delicious!

3. The tomatoes that we have selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special attachments that immediately separate the pomace and seeds, then you won’t have to strain it. If you used a regular meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist it 1 – 2 more times. then they will not be felt. In any case, this is a rather labor-intensive process.

4. Place the pan with the tomato on the stove and add salt and sugar to it. Boil for exactly 10 minutes.

Liter jars contain about 0.5 liters. juice, and in 2-liter bottles 1 liter, in 3-liter bottles - 1.5 liters.

5. Fill the jars with small fruits. Just first remove their stalks or make several punctures with a toothpick. This way they will marinate much faster.

6. Fill the tomatoes boiling water and leave for 5 minutes. Cover the jars with lids. Afterwards we pour out the water.

7. Now pour 0.5 teaspoon vinegar into each. And immediately fill it with brine. We do this to the very edge of the neck and roll up the lids. Turn it over and check for leaks. In this position, place it on a towel and cover it with a blanket. Leave it for exactly one day. During this time, our products will continue to be sterilized.

You can store this yummy in any convenient place, even in an apartment under the bed!

How to cook tomatoes in their own juice for the winter without sterilization?

All housewives do not like to sterilize preserved food. After all, this is such a troublesome matter. It takes a lot of time. And in the summer there is not so much of it because everything needs to be done in time. Especially if you do this all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

• Tomatoes;
• Black peppercorns – 1 pinch;
• Bay leaf – 1 pc.;
• Salt – 1 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Tomato juice – 1 l.

Preparation:

1. First, wash and sterilize the jars. Pour boiling water over the lids.

2. Wash and sort the tomatoes. We will roll the small ones whole, and we will process the large ones and rotten ones with cracks.

3. It is better to cut off all rot from the fruit. Also cut large ones into several pieces so that they fit into the mouth of a meat grinder or blender. Now we make them thick juice or puree. I use a juicer. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.

Be sure to stir the mixture occasionally to prevent it from burning on the pan.

4. Place bay leaf and allspice and black pepper on the bottom of the jar. Next, stack the tomatoes as tightly as possible so that more can fit. Fill them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we will no longer need it.

5. Our marinade just arrived. Pour it into jars and roll up the lids. Place it upside down on a mat and cover it with a “fur coat.” leave in this position for 24 hours.

We store it in a cellar or basement. And you can serve this yummy dish with any potato and more!

Recipe for cooking tomatoes in their own juice without vinegar:

As you have already noticed, we try not to use acid in many preparations. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Give it a try. We will also preserve in liter jars, because it is very convenient!

Ingredients:

• Tomatoes;
• Tomato juice – 1 l.;
• Salt – 2 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Allspice peas – 2 pcs.;
• Cloves – 1 pc.;
• Bay leaf – 1 pc.

Preparation:

1. Wash the tomatoes. Cut large ones into several pieces and put them in a blender bowl. Grind them to such an extent that there is not puree, but juice. Pour it into a saucepan and add salt and sugar. Place on the stove and cook for 10 minutes.

From 1 kg. Tomato will yield about 1 liter of juice. But try to choose overripe fruits, then the liquid will be more tasty.

2. Wash the jars and put pepper, cloves and bay leaves on the bottom. Place tomatoes on top. Choose smaller and denser fruits. This way they won't turn into mush.

3. Boil water and pour it over our fruits. Cover with a lid and leave for 10 minutes. Then drain and fill with boiling water again.

4. After 5 minutes, having drained all the water, pour in tomato marinade. We roll up the jars and put them under the blanket until they cool completely.

I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree together with bell pepper. Something like a cure turns out. It's probably very tasty though. I will definitely try to make these this year.

So what do you think? I won't say it's difficult, but it's quite troublesome. Although the result is worth it. If you know. How else can you make such tomatoes, then be sure to share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without peeling?

There is one more interesting way make tomatoes in your own juice. But you just have to tinker with it a little longer. After all, we want to make them without the peel. And this process takes a little more time. But we will save it on filling.

Ingredients:

• Tomatoes;
• Salt – 1 tsp;
• Sugar – 1 tbsp. l.;
• Garlic – 1 tooth;
• Black peppercorns – 2 pcs.;
• Allspice – 1 pc.;
• Bay leaf – 1/2 pcs.

Preparation:

1. Wash the tomatoes and immediately sort them out. Immediately cut the overripe and cracked ones into pieces and put them in a blender. We will need puree from them. Place the finished product immediately into the pan. You need to cook it for 10 minutes.

2. We will blanch smaller and whole fruits. To do this, put a pan of water on the stove and boil it. We make a cross-shaped cut on the tops of the tomatoes and place them in boiling water. When the skins crack, place them in cold water. This must be done with all fruits.

3. Now put spices on the bottom of clean jars. We remove the skin from the tomatoes, which comes off very easily, and put them in jars. Don't tamp too hard if you don't want to get porridge.

4. Pour salt and sugar into the jars on top. By this time the tomato puree has boiled. Pour the hot mixture into containers and cover with metal lids.

5. Place the jars in a pan with warm or hot water. Sterilize for about 20 minutes after the water boils in the pan. Then we roll up the lids and put them under the blanket.

Such jars are stored in the basement, pantry or cellar.

Time has flown by, and we are parting with you again. I hope you enjoyed my recipes and chose one to make this year. Or maybe a little bit of everyone? Don't hesitate, it will be delicious!

Elementary proportion and minimum components. For 1 liter of juice - 1 tbsp. spoon of salt. Let's take it coarse grind, domestic manufacturer, without iodine and other additives.

We need (for two liter jars):

• Tomatoes (small) - about 1.2 kg
• Tomatoes (for juice) - up to 2 kg
• Salt - about 2 tbsp. spoons
• Sugar - 3 tbsp. spoons (adjust to your liking!)
• Vinegar (9%) - 2 tbsp. spoons

Important details.

• You can use tomato juice from the store. This is the fastest and also delicious algorithm.
• The calculation for any batch is simple: for a liter jar - about 500 ml of juice. When boiling, bring it to taste with sugar, salt and spices - as desired.

How we cook.

A short algorithm without sterilization.

We washed the vegetables and divided them into medium and large ones. Medium - in jars: pour 1-2 boiling water. Large ones - into juice: peeled, pureed, boiled over low heat for 20 minutes. Pour the juice over the heated vegetables and seal them hermetically.

Now step by step - with photos and important details.

We wash all the fruits in running water with a brush.

Distribute the tomatoes among the jars and heat them with 1-2 pours of boiling water.

For the main characters, we choose samples with thick skin, medium or small. Pierce each vegetable with a toothpick- 1-2 times, preferably in the area of ​​the stalks to a depth of 1 cm.

We arrange them tightly among the jars. We love cooking in quarts: just enough for one sitting for the whole family.

Fill the jars with boiling water to the very top and let stand for 10 minutes. Pour the cooled water into the kettle, let it boil again and pour in the future preserve again for 2-3 minutes. Drain the second water and immediately fill it with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one filling is enough.

While the vegetables are warming up, prepare the tomato juice for the final pouring.

It's better to take larger vegetables, meaty variety, maybe slightly overripe. In general, all those that will not fit entirely into the sealing jars. Place the fruits in boiling water in a large saucepan and keep at a low simmer for 2-3 minutes. Place the pan under cold water. This way the skin will come away from the pulp and it will be very easy to remove.

All that remains is to make simple tomato juice from peeled tomatoes. Cut randomly into medium slices and blend with an immersion blender until smooth. You can also scroll the pieces through a meat grinder.

Put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaf and cloves.

We wait for the mixture to boil, mix thoroughly and let it simmer over low heat for 15-20 minutes. Foam will appear: carefully remove it from the surface. At the very end, add vinegar.

Fill the tomatoes with juice and close for storage.

Let us scald the ladle we will be using for a couple of minutes.

We take the boiled boiling mass and fill each jar of tomatoes to the top. We close it hermetically and let it cool slowly while wrapped.

Note!

Jars with turnkey lids need to be turned upside down for wrapping. And we leave containers with screw lids (twist off) to stand on the bottom.

Tomatoes in tomato juice from paste: a recipe for the winter

This option can compete not only for the title of the most delicious of the “Finger-lickin’ good!” series, but also for the “Awesome and Simple!” medal.

We need:

• Tomatoes ( small size) - how much will go in (we have 7 liters of total volume of cans)
• Water - 1.5 liters
• Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

• Sugar - 1 teaspoon per liter of juice
• Salt - 1 tbsp. spoon per liter of juice
• Black pepper (peas) - 6 pcs.
• Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of the cans:

• For a liter - 2/3 teaspoon (incomplete teaspoon)
• For 1.5 liters - 1 teaspoon
• For 2 liters - 1 dessert spoon

Read the preparation carefully With important nuance about calculating tomato paste- and a luxurious result is guaranteed!

How to cook step by step with photos.

Sterilize jars (). Place tomatoes in jars. Pour boiling water over the garden produce, not forgetting to measure the volume of boiling water. In our case, it took three liters. This means that we will need exactly the same amount of tomato juice. Cover the jars with lids and let stand for 15 minutes.

During this time we make tomato juice from the paste. The proportion of paste dilution in water depends on the type of product:

• If the paste with starch is 1:1 (one part paste to 1 part water)
• If without thickener - 1:2 (one part paste to 2 parts water)

Dilute the paste the right amount water to get 3 liters of juice, as we understood at the previous stage with pouring boiling water into jars. Add salt, sugar, pepper and bay leaf. Adjust the saltiness and sweetness of the solution to taste.

Place the solution on the stove and boil for 10 minutes. The foam can be removed or not - as desired.

Drain the water from the jars and add a portion of vinegar according to the size of the container. Fill the vacated volume with freshly prepared boiling juice. Seal the jars with a lid. Cover with a blanket and let cool. Store in a moderately cool place.

Recipe for cherry tomatoes in tomato juice for the winter (other varieties are also suitable)

Cherry - super-tomato babies that quickly gained popularity in gourmet salads. They also made it onto the list of favorite preparations. Bite-sized peeled tomatoes are especially delicious. However, this delicacy is without peel and sterilized can be repeated on any variety.

For a batch of delicate deliciousness we need:

• Cherry for every 1 liter jar - up to 600 g (how much will go in)
• Tomato juice - 3-3.5 l

For each liter of juice:

• Salt - 1 tbsp. spoon
• Sugar - to taste: from 2 to 5 tbsp. spoons (you should try the sweet ones!)
• Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

• Garlic - to taste: we use 1/3 middle head(the size of a chicken egg)
• Allspice (peas) - 2-3 pcs.
• Cloves - 1 pc.
• Bay leaf - 1 pc.

Preparation with sterilization.

How to easily peel cherry tomatoes? Boil water in a large saucepan and pour in the babies for literally half a minute. We catch it with a slotted spoon and put it under cold water. This will stop the heat and allow the thin skin to separate easily from the flesh.

Let the juice simmer for 5 minutes, dissolving all the additives. We distribute the peeled tomatoes into jars and fill them with boiling juice.

Sterilize the filled jars in a saucepan with a towel on the bottom. Pour water up to the hangers of the cans. We detect the boiling of water depending on the volume:

• 500 ml - 8 minutes
• 1 liter - 15 minutes

The video below is another quick, elementary algorithm on how to preserve babies in their skins without sterilization. Everything is very similar to our first one classic recipe with boiling water and then hot tomato juice.

Recipe for winter with halves without vinegar + video

You can also cut into slices and random pieces. Both luxurious large specimens that do not fit entirely into the seamer, as well as all suitable ones, but substandard in appearance with roughness on the skin, are suitable.

For a liter jar we need:

• Sliced ​​tomatoes - how many halves and slices will fit (after cutting and peeling of uneven skin)
• Sugar - 1 heaped teaspoon
• Salt - 1 tbsp. spoon without slide
• Black pepper (peas) or a mixture of peppers - 5-8 peas
• Bay leaf - 1 piece
• Allspice (to taste) - 2 grains
• Citric acid (for better storage) - on the tip of a teaspoon

How to cook.

To the bottom clean liter jar put black and allspice, laurel. Cut the tomatoes in half or into large slices and place them in the jar as tightly as possible. Pour sugar, salt, and citric acid over the chopped vegetables.

Cover the containers with clean lids and place them in a pan for sterilization. An interesting process awaits us! During heat treatment, vegetables in jars lose volume, releasing juice.

Add the pieces, compacting the packing, and continue sterilization until the surface of the tomatoes is completely covered with juice. Exact time sterilization cannot be predicted. Start from 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), take them out and seal them hermetically. Wrap it up and let it cool. Citric acid will allow the workpiece to withstand apartment conditions perfectly and last until spring.

Video from step by step instructions will inspire those who find such boiling difficult to experiment with chopped tomatoes. But it just takes longer - with a very tasty result.

2 more finger-licking recipes: sweet and with garlic and horseradish

A piquant sample in tomato juice will seem the most delicious for those fans who cannot imagine pickles for the winter without garlic. And the sweet proportion will completely surprise any guest.

We close using any of the algorithms above.

1. We described the first recipe as carefully as possible so that you can always easily navigate, how to preserve vegetables in skins without sterilization.
2. A recipe with cherry tomatoes will help you prepare peeled tomatoes of any variety, after all, the time for sterilization of filled jars depends only on their volume

1) For sweet tomatoes in their own juice, per 1 liter of juice you need to put 6 tbsp. spoons of sugar and 1 tbsp. spoon of salt.

Other additives are optional.

• You can only use the classics: black pepper, bay leaf, cloves.
• Or make an accent with garlic, including in the company of horseradish.
• Of the wonders, cinnamon is perfect (1-3 pinches per liter of pouring).

However, with sweetness and new notes, everything is to taste, in a small batch for testing.

2) To marinate tomatoes in juice with garlic and horseradish, we use the following calculation:

• Tomatoes - how many will fit when laid without pressure
• Tomato juice (prepared or from the store): about 500 ml of juice for each liter jar

For each liter of juice:

• Horseradish root (peeled and three for fine grater) - 1/3 tbsp. spoons
• Garlic (peeled and passed through a press) - 1/3 tbsp. spoons

Tomato slices in their own juice - tasty, healthy and universal blank for the winter. Such tomatoes are a real lifesaver for any housewife. Tomatoes added in their own juice during the cooking process will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.

On our website there are several options for such a blank: and.

If it weren’t for the stage of peeling the tomatoes, the recipe could also be called the laziest, it’s so simple and easy to prepare tomatoes according to this recipe.

Preserved in this way, with the addition minimum quantity additional components, tomatoes have freshness natural taste, are undemanding to storage conditions and are an excellent basis or a bright addition to a wide variety of dishes.

Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter using this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and “cream”. You will also need regular (not sea) salt and a little citric acid.

Wash the tomatoes and remove the stems. Using a skewer or toothpick, pierce the skin in several places.

Pour boiling water over the prepared tomatoes and leave for a few minutes.

Peel the tomatoes. For this hot water drain and place the tomatoes in a container with cold water. After this, the skin will separate from the pulp and peeling the tomatoes will be very easy.

Add 1-2 pinches of salt to the bottom of each jar and a little citric acid on the tip of a knife. Depending on the size, cut the peeled tomatoes into halves or quarters and place in prepared sterilized jars.

Fill the jars by packing the tomato slices tightly. When placing tomatoes, shake the jar periodically so that there are no air pockets left. Use a tool of suitable diameter to press the layers of tomatoes tightly. This is the case when a reverent approach is not needed. During such manipulations, some of the juice will be released while the tomatoes are being placed in jars.

Cover the filled jars of tomatoes with lids and place in a container with warm water. Bring water to a boil and simmer for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.

At the end of the sterilization process, close the jars of tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.

For comparison, on the left in the photo are tomatoes canned in their own juice, doused with tomato juice prepared separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out more transparent or, on the contrary, thicker, with an intense color.

Tomato slices in their own juice are ready.

Instead of citric acid, you can also use lemon juice or vinegar in small quantities, but I prefer citric acid because, unlike the first two options, it does not give a noticeable and pronounced aftertaste.