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 are perfectly stored in 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 tomato juice into it, cover with a metal canning lid and roll up with a special machine.

Leave the jars with canned tomatoes in its own juice in an inverted state for a day. Then put it away for storage.

Bon appetit and have a delicious winter to you!

Tomatoes in their own juice are two dishes at once: delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. They can be prepared according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.

• To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Suitable varieties such as Slivka, Lady fingers. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, and juice is extracted from large ones, which is poured over the fruits in the jars.
• You can get tomato juice in several ways. Traditional way involves heating chopped vegetables until softened and then grinding them through a sieve. The result is juice that has the maximum delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to chop the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
• If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute it in water tomato paste. Result when used store products will be different, but experienced chefs argue that these differences are not significant.
• Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
• Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
  Tomatoes in their own juice stand well at room temperature.

You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.

Classic recipe for tomatoes in their own juice

Composition (per 3 l):

• small and dense tomatoes – 3 kg;
• large meaty tomatoes– 2 kg;
• salt – 60 g;
• sugar – 60 g;
• table vinegar (9 percent) – 120 ml.

Cooking method:

• Wash the tomatoes.
• Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require the consumption of their contents in a short period of time (within 3–4 days), but if you big family, this won't be a problem.
• Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
• Chop large tomatoes, place in a saucepan, place on low heat and heat until the tomatoes release their juice. Rub them through a sieve.
• Pour the resulting juice into a saucepan, add salt and sugar.
• Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
• After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
• Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
• Roll up the jars with prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.

It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, the canned food will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (per 2 l):

• tomatoes – 2–2.5 kg;
• salt – 20 g;
• citric acid – 2 g.

Cooking method:

• Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
• Boil water in a large saucepan and place the tomatoes in it. Wait 2 minutes.
• Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
• Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of ​​the stalks.
• Sterilize two liter jars or one two-liter jar.
• Add citric acid and a teaspoon of salt to the bottom of the jars.
• Fill the jars with tomatoes. Sprinkle the remaining salt on top.
• Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
• Pour water into the pan until it reaches the hangers of the jars.
• Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
• Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the given recipe, you can prepare it for the winter in your own juice and large tomatoes, which do not fit in the jar. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (per 3 l):

• medium-sized tomatoes – 2 kg;
• tomato paste – 0.5 l per 1 l of water;
• water - how much will go in;
• sugar – 50 g;
• salt – 10 g;
• table vinegar (9 percent) – 20 ml;
• allspice peas – 6 pcs.;
• celery greens - 2-3 sprigs.

Cooking method:

• Sterilize the jars and place the celery and pepper in them.
• Prepare the tomatoes by piercing or peeling them.
• Place the tomatoes in a jar.
• Boil water, pour in tomatoes. Leave for 15 minutes.
• Drain the water into a saucepan, mix with tomato paste, and bring to a boil.
• Add salt and sugar, cook the juice until these products dissolve.
• Add vinegar, stir the juice, remove from heat.
• Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave it to cool, covered with a blanket.

Cook tomatoes in their own juice this recipe the easiest way, but the result will not disappoint you.

Video: Amazingly delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice - a classic home canning. Experienced housewives They try to make similar preparations every year, as they turn out to be in demand.

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 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 such a workpiece 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 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

Simple and quick recipes Everyone probably loves it very much. 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. That's why glass jars, preferably liter ones, sterilize them 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

On 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. Place the chopped large pieces tomatoes. Filling the jars hot water, it’s most convenient from a teapot. 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 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 it to the marinade bell pepper, then the snack will receive a special aroma. 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, which we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh leaves celery.

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.

Slice small pieces bell pepper 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 one more wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.

So, another method of preparation that will help please you and your family for a long time. 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!

Do you love tomatoes as much as I do? It seems to me that I would eat them both in winter and summer, seasoned with sour cream or butter, and washed down with tomato juice. So to speak, a double dose of vitamins! The iron they contain is beneficial for the heart, and the nerves will be under control thanks to magnesium and B vitamins, and lycopene will protect against tumors.

And by the way, this is very good idea! Why not marinate them in their own juice? Natural organic acids will not only preserve these useful fruits, but will also allow you to enjoy “thereby summer taste"even in the most severe cold.

You can make the filling yourself from twisted tomatoes, or use ready-made tomato paste. It all depends on the quantity of these vegetables and the time you have.

Perhaps the most reliable harvesting method is the one that uses a minimum amount of additives. Nothing extra! The fewer all kinds of spices, the closer the taste will be to the fresh original.

We have already told regular readers about such a preparation. And today is another option from this series.

I usually roll a large number of according to this recipe, so I will give the composition based on 15 kg of tomatoes. Of these, about 5 kg of beautiful whole fruits are best left for filling jars, and the rest are passed through a juicer.

We will need:

• Ripe tomatoes - 15 kg.
• Sugar – 3-4 tbsp. l.
• Salt – 2 tbsp. l.

Preparation:

1. Rinse the tomatoes well and dry. Then select absolutely whole, even small tomatoes that can easily fit into the jars whole.

Place them in a pre-sterilized glass containers, trying not to press too hard or compact them so that they don’t burst when poured with hot marinade. Ideally, pack them into small jars so that you can eat them in one or two servings.

2. Remove green stems from large fruits. Cut off all the darkening and damage to the skin, and then cut into medium pieces suitable for the neck of the meat grinder.

Grind them through a fine grid to obtain the maximum thick juice without large inclusions of pulp.

3. Immediately send the liquid to heat over medium heat. As soon as it starts to boil, add sugar and salt.

If desired, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients at your discretion - some people like it sweeter, others a little saltier.

4. Boil until much foam disappears. It is not necessary to remove it - just stir it constantly. This may take approximately 10 minutes.

5. Pour boiling thick marinade into all filled jars up to the shoulders so that all the tomatoes are completely covered with liquid. Cover lightly with sterile disposable tin lids.

Can also be sealed with “winter” seals plastic lids, but then the shelf life will be no more than six months.

6. Send the workpieces to be sterilized in a large saucepan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if they are liter, then by another 5 minutes.

7. Roll up the jars and send them to cool while wrapped.

Once completely cooled, store in a cool, dark place.

Tomato slices in tomato juice for the winter without sterilization

What I like about this recipe is that it can be eaten by both adults and children. No vinegar or citric acid, as well as a complete lack of spices.

You can even roll it without salt and sugar at all! Its own acid will help preserve tomatoes rich taste and will prevent canned food from fermenting.

We will need:

• Large tomatoes - 5.5 kg.
• Medium tomatoes – 3 kg.
• Salt, sugar - to taste.

Preparation:

1. Rinse both types of tomatoes thoroughly and let them dry. Peel medium-sized fruits from the dark place where the stalk was attached and cut into quarters or halves.

2. Cut large fruits into pieces and pass through a juicer to obtain pure, fleshy juice without seeds or skin. Immediately put it on medium heat on the stove.

Bring to a boil and simmer, stirring occasionally, for 10 minutes.

If you consider it necessary, you can add flavoring seasonings at the rate of 1 dessert spoon salt and 1 teaspoon sugar per 1 liter of juice.

3. In the meantime, the marinade is boiling, you can have time to prepare the chopped slices. Place them in pre-sterilized jars and pour boiling water over them for 10 minutes. To prevent the water from evaporating, cover each container with a sterile lid.

4. Since the tomatoes have warmed up sufficiently during this time, remove the lid from each jar one by one and pour it into the sink through a special nozzle with holes. hot water.

5. Pour boiling juice into each container almost up to the neck and roll up the lid.

A liter jar takes about half a liter of hot marinade.

6. Wrap upside down and let it sit for a day in this position.

Store for storage and enjoy the taste of tomatoes as if they were fresh in winter.

Recipe for tomatoes in their own juice “for centuries”

This option is very similar in method of preparation to the previous recipe, but differs in the presence additional ingredients, which impart a sweet-spicy taste. Horseradish and garlic add piquancy, and bell pepper adds sweetness.

Since this option does not require sterilization, the tomatoes will retain all their beneficial macro- and microelements and will remain almost as fresh.

We will need:

• Small tomatoes – 1 kg.
• Sweet pepper – 120 gr.
• Tomato juice – 1 l.
• Garlic, horseradish – 50 g each.
• Sugar – 2 tbsp. l.
• Salt – 1.5 tbsp. l.

Preparation:

1. Wash small fruits and let them dry. Then, so that they are better saturated with the marinade and do not burst, prick them at the base with a toothpick or fork.

2. Place the prepared fruits in sterile jars and pour boiling water over them for 10 minutes.

3. At this time, peel the bell pepper from the stalk and seed pod. Peel horseradish and garlic. Grind the purified ingredients using a meat grinder.

4. It is best to prepare tomato juice yourself, as prepared in the previous recipe. But you can also use the one sold in tetra bags for baby food.

Pour it into a saucepan and heat over low heat. You can immediately add the crushed ingredients and add sugar and salt. Boil for 5-7 minutes.

5. Drain the hot water from the jar and immediately pour in the boiling marinade. Seal with winter polyethylene or any convenient iron lids.

6. Cool while wrapped, and then take it to the pantry or cellar for storage.

In winter, open it and be sure to eat it with pleasure!

Delicious tomatoes in tomato paste juice

There are situations when either there are not enough tomatoes on hand, or time is very short. Then tomato paste will come to the rescue. Usually it is quite thick and for convenience it is diluted with boiled warm water. The result is full-fledged tomato juice.

If you want to get almost fresh tomatoes in winter, then you don’t need to pour boiling water over them first. A boiling marinade will be enough.

We will need:

• Medium-sized tomatoes - 2.5 kg.
• Tomato paste – 250 gr.
• Boiled water – 0.8 l.
• Sugar – 1/3 cup.
• Salt – 30 gr.

Preparation:

1. To prevent our workpiece from “exploding”, be sure to pre-sterilize the containers along with the lids.

2. Wash the tomatoes, dry them and lightly prick them at the point where the stalk attaches.

3. Place them tightly in jars, being careful not to crush them, but not leaving too much empty space.

4. Pour warm water into the pan boiled water, add tomato paste and shake the resulting mixture well to obtain a homogeneous consistency.

Add the remaining ingredients and boil for 5 minutes, stirring occasionally.

5. Pour the resulting saturated boiling marinade over all prepared jars with their contents and quickly roll up.

Wrap up. And after a day you can take the workpiece out of the “warm coat” and take it to a storage location.

Marinated tomatoes in their own juice without vinegar

Typically, vinegar is used in canning, which essentially kills all microorganisms and gives ready-made dish slight sourness. However, tomatoes are so versatile that the natural oxalic acid they contain can preserve the product no worse vinegar essence.

Another little secret successful pickling - approximately the same ripeness and size of all fruits. This will allow the finished dish to be evenly cooked. rich in aromas and the tomatoes will have the same degree of elasticity.

We will need:

• Medium or small tomatoes - 1.8 kg.
• Tomatoes for juice – 1.5 kg.
• Garlic clove – 5 pcs.
• Black pepper – 5 peas.
• Bell pepper – 2 pcs.
• Dill and parsley - 1 bunch each.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.

Preparation:

1. Rinse the tomatoes for canning in running water, allow excess moisture to drain from them and prick at the stem side.

2. Wash all greens and remaining vegetables and prepare for canning. Remove the seed pods from the pepper and cut it into strips two centimeters wide.

Leave the dill and parsley only with soft stems. Peel the garlic cloves and cut them in half.

3. Cut the tomatoes for juice into pieces and grind them using a meat grinder, or put them through a juicer. Add salt and sugar, along with black peppercorns.

Place on the stove to boil. Cook over low heat for at least 10 minutes, stirring occasionally to avoid excessive foam.

4. At this time, alternately place small tomatoes with peppers, herbs and garlic halves in a sterile container.

Pour boiling water over them and, covering them with lids, wrap them in clean, ironed towels to create a “bath” effect for 15 minutes.

5. Remove the towels, drain the hot liquid and immediately pour in the hot juice. Send to sterilize for 15 minutes.

6. Seal and wrap for a day until completely cooled. Store in any cool, dark place.

After cooking, eat and enjoy the taste at any time!

Video on how to cook tomatoes in their own juice without skin or marinade

The good thing about this recipe is that you can cook it tomato preparations for cooking. Here the contents are obtained not in the form of whole fruits or slices, but in the form of pieces of arbitrary shape.

We also do not specifically prepare juice for pouring here. This means significant time savings.

And the main advantage is that tomatoes do not have skin. It is cleaned during preparation. It turns out very convenient, I prepared more of these jars, in winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next time you cook.

These tomatoes taste as if they had just cut the fruits and put them in jars. Very tasty, and you can just eat it with spoons!

By the way, the skin can be removed in other options proposed today. It takes longer, but the preparation itself becomes even tastier.

What are these tomatoes good for in their own juice? Not only will all the proposed options retain the natural aroma and taste of fresh, whole fruits, but you will also be able to eat absolutely all the contents.

The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravies and dressings, for example, for borscht or stewed potatoes.

And what about the possibility of using tomato juice from winter harvesting for marinating meat before baking, needless to say! Just add a little of your favorite spices and fragrant chicken will be a great decoration for any holiday or regular family dinner.

Bon appetit and tomato enjoyment all year round!