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 the specified amount of salt and sugar to the pan with freshly brewed juice, 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 and add vegetable oil. Pour the mixture into the container to the very top and cover with a lid.
Pour 3-4 liters of water into a large saucepan 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 fruits 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. Rub into juice fine grater garlic, 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 to it. 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
In order not to waste extra time on 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 placing the fruits, add bay leaves with garlic and peppercorns between them.
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:
- Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
- 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.
- 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.
- 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.
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 fresh natural taste, are undemanding to storage conditions and are excellent basis or a bright addition to a 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. To do this, drain the hot water 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.
Tomatoes are an indispensable decoration dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the particularly simple and popular ones. You don’t need any special skill to implement it, and the list necessary ingredients minimum.
Canning tomatoes in their own juice
When you choose a recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash the tomatoes well. Let's dry them. Next, prepare tomato juice (we’ll look at the methods below). Based on reviews, it is recommended to make it with a reserve, because it will be very disappointing if there is not enough of this product. And the excess can be used somewhere else or just drunk. Also important steps are laying, sterilizing and rolling vegetables. More on this below.
Tomato juice
Tomatoes for canning can be prepared in more than one way. Let's take a look at some of them:
- The first method is the simplest. Let's take tomatoes. Remove the stalk. Cut the tomatoes in half and grind in a blender.
- Second option. Cut the tomatoes into 4-8 parts. Take a large saucepan, pour some water into it and put in the chopped tomatoes. Keep the container over medium heat, which is reduced when the tomatoes boil. All this is cooked for two hours and stirred periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, rub the puree through a colander.
- Method three. Remove the stem from the tomatoes, chop them, heat them, but to prevent them from boiling, grind them through a sieve. Add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice and cinnamon, they should be tied in a gauze knot and placed in a pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.
Our tomato is ready, let's start laying the tomatoes.
Putting vegetables in jars
The recipe “Tomatoes in their own juice” implies that the vegetables should be placed in sterile jars. Therefore, first wash the containers properly. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to the pre-prepared tomato juice (calculated at 10 g per liter) and boil it a little. Pour hot juice over the tomatoes and cover metal lids, which are recommended to be boiled beforehand.
Sterilization
Tomatoes in their own juice must be sterilized before rolling. This is done very easily. Take a fairly large saucepan. Bring to a boil required amount water. Place a rag folded several times or a wooden grid on the bottom of the pan. In this case, the jars should stand firmly and not come into contact with the pan.
Sterilize containers. A liter jar should be in boiling water for about 20 minutes, and a two-liter jar should be in boiling water for half an hour.
We take out the jars and screw them on.
Marinated tomatoes
Let's look at how to cook pickled tomatoes in their own juice. On three liter jar we will need the following products:
- small tomatoes (dense) - 2 kg;
- overripe tomatoes (soft) - 2 kg;
- peeled garlic and horseradish root - ¼ tbsp each;
- sweet pepper - 250 g;
- sugar and salt - 5 and 2 tbsp. respectively.
Cooking process
First, wash and chop the overripe tomatoes. in large pieces. Place in a container and bring to a boil. When they are completely soft, grind them through a sieve. Add salt and sugar to the pureed juice we received. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic press, grate the horseradish, pass twice Bell pepper through a meat grinder. Add all this to the boiled tomato juice.
We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars that have been sterilized in advance. Pour boiling tomatoes over the tomatoes and cover with lids. Sterilize for 25 minutes. Roll up the pickled tomatoes in their own juice (see photo below), turn them upside down, and wrap them up.
Option without sterilization
The recipe “Tomatoes in their own juice” may not be so complicated. So we will use:
- small hard tomatoes - 3 kg;
- soft juicy tomatoes- 3 kg (for juice);
- peppercorns (black) - 8 pcs.;
- dill and parsley - 2 sprigs each;
- sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.
Wash the tomatoes. Then wash and finely chop the greens. To prepare the juice, cut the fruits into large pieces and place them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve, separate the pulp from the boiled tomato mixture from the juice.
As noted in the reviews experienced chefs, tomatoes for rolling (small) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we place them tightly in sterilized jars, add 2 black peppercorns to each container, and pour boiling water over them. Cover with lids and leave for 20 minutes.
The tomato juice needs to be brought to a boil again. Add salt and sugar to it and mix. We pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.
Turn the tomatoes upside down in their own juice, wrap them up and leave until completely cool.
Recipe with horseradish and garlic
Blanks "Tomatoes in their own juice" according to this recipe can be used as great sauce, suitable for meat and a variety of side dishes.
We are counting on a three-liter jar. Take (the ingredients are for 2.5 liters of filling):
- tomatoes - about 1.5 kg + for filling;
- garlic - ¼-½ tbsp.;
- carrots - 250 g;
- sweet pepper - 250 g;
- parsley;
- horseradish - ¼-1 tbsp.;
- sugar and salt - 5 and 2 tbsp. respectively;
- allspice(peas) - 5-6 pcs.
As usual, we sterilize the jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. Place parsley at the bottom of all jars and tomatoes on top.
To prepare tomato juice, remove the skin from the tomatoes and grind them in a meat grinder, food processor or blender. In the same way you need to chop horseradish, garlic, sweet pepper and carrots. We take garlic and pepper to taste.
Fill the tomatoes with boiling water to the top, cover with lids, then with a blanket or warm towel. Keep them in this form for 5 minutes. We drain the water. The second time we pour boiling water. Leave it like this for 10-15 minutes.
During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Add chopped vegetables. Boil for low heat until foam stops forming completely.
Drain the water from the jars. Pour boiling juice over immediately. We roll up the lids, put them upside down, and wrap them in a warm blanket.
"Lazy" tomatoes
Pickling tomatoes in their own juice according to this recipe is easy and simple. That's why they are called "lazy". Adding seasonings and sterilizing vegetables is not intended. In addition, such blanks are perfectly stored.
Place the tomatoes in a clean jar, pour boiling water over them twice, leave for 10 minutes each time. Pour in the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half glasses). We roll up the jars.
A few more recipes
Everyone knows about the health benefits of tomatoes, both in fresh, and in blanks. There is an opinion that if you eat one tomato a day, it will be a kind of cancer prevention Bladder, lungs, prostate and other organs. We invite you to familiarize yourself with several useful options pickling tomatoes in their own juice.
Dietary recipe - "tomatoes in their own juice." It does not use salt, sugar or vinegar. As you know, there are people for whom these products are prohibited for health reasons, or who need to consume them in limited quantities.
So, cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize the containers for 15 minutes and roll up. This is how easy it is to prepare natural tomatoes in their own juice.
Tomato slices recipe
These tomatoes have amazing taste, and most importantly, according to reviews, they are stored well without vinegar. At the bottom of the jar we put a clove of garlic, a bay leaf, a small onion, and black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. Add vegetable oil (one tablespoon). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.
Recipe for peeled tomatoes in their own juice
We take red tomatoes, scald them with boiling water, remove the peel, and place them tightly in (sterilized) jars. Place dill, currant leaves (black), garlic on top. Pour in the marinade (boiling): a liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid - a quarter teaspoon. The preparation turns out even tastier if you use tomato juice rather than water. Such tomatoes are quickly eaten, and the juice is drunk.
Storage of workpieces
Storing, as well as cooking tomatoes in their own juice, is very easy. To do this, the jars need to be placed in a cool and dark place. If your home is not hot, then this preservation is well stored in the pantry at average room temperature.
Subtleties of cooking
Such preparations - tomatoes in their own juice - require compliance with certain simple rules. Judging by the reviews experienced housewives, the most important of them are the following:
- Firstly, if tomatoes are intended to be used as an ingredient in cooking different dishes, before putting them in jars, you need to pour boiling water over them for a few seconds and remove the skins.
- Secondly, when we canned tomatoes in their own juice, we choose medium-sized fruits for this and always the same in degree of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used to prepare fillings. In this case, they should be juicy, meaty, fairly ripe and soft.
- Thirdly, for tomatoes to turn out well, you need to check them taste qualities fresh. Obviously, vegetables that are too acidic will also be so in the form of preparations.
- Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe with the exception of salt, since it is a preservative necessary in the process of preparing tomatoes in their own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.
Step-by-step cooking recipes delicious tomatoes in its own juice for the winter
2018-07-05 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
1 gr.
0 gr.
Carbohydrates
5 gr.24 kcal.
Option 1. Classic recipe for tomatoes in their own juice for the winter
Tomatoes canned in their own juice are a two-in-one product. At the exit you will receive delicious tomatoes And universal sauce, which can be used to prepare other dishes. IN classic version Only salt, vinegar and salt are used, so the preparation has a rich tomato taste.
Ingredients
- five kg of ripe tomatoes;
- five black peppercorns;
- 50 g white granulated sugar;
- four slices of garlic;
- 75 g rock salt;
- 20 ml table vinegar.
Step-by-step recipe for tomatoes in their own juice for the winter
Sort and wash the tomatoes. Cut out places where the stalk is attached and damaged areas. Cut approximately two kilograms of tomatoes into four parts. Grind the tomatoes using a fine grinder.
If desired, you can grind tomato sauce through a sieve to remove the seeds. Wash the cans of soda thoroughly, rinse well under running water and sterilize.
Place a few peeled cloves of garlic and two black peppercorns on the bottom of the jars. Fill sterile jars to the top with washed tomatoes. Pour boiling water over the tomatoes in the jar. Cover with a tin lid. Warm up the vegetables for ten minutes.
Drain the water from the jar. Tomato puree simmer over low heat. Add the bulk ingredients to it and pour in the vinegar. Pour boiling tomato sauce over the tomatoes and immediately roll up the lids. Carefully turn over and cool, covering with a blanket.
Tomatoes that will be placed in jars must be free of wormholes and damage. If you like your sauce with seeds, don't strain it through a sieve.
Option 2. A quick recipe for tomatoes in their own juice for the winter with tomato paste
Recipe with tomato paste, allows you to prepare the product quickly. There is no need to waste time chopping and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour it over the tomatoes.
Ingredients
- tomato paste - 150 g;
- one and a half kg of small tomatoes;
- filtered water - two liters;
- hot pepper - a small piece;
- freshly ground black pepper;
- Bay leaf;
- rock salt - 5 g;
- white sugar - 100 g.
How to quickly cook tomatoes in their own juice for the winter
Pour filtered water into a saucepan and boil. Place tomato paste in a bowl, pour in a little hot water and mix well. Add the resulting slurry to the pan and stir.
Add salt, freshly ground pepper and spices to the future filling. Boil the mixture for seven minutes.
Wash the tomatoes, cut out the place where the stalk attaches. Pierce each tomato with a fork from the opposite side. Wash small jars thoroughly and sterilize over a kettle with boiling water or in the oven for at least seven minutes.
Fill the prepared glass container with tomatoes. Fill them with boiling sauce up to the neck. Roll up tin lids and carefully turn over. Cover with a blanket and leave for a day.
To prevent the tomatoes' skins from bursting, pierce them in several places with a toothpick or fork. Spices and add spices to your taste. If you don't love canned tomatoes with peel, before storing, pour boiling water over them and peel them.
Option 3. Tomatoes in their own juice for the winter, sliced
Tomatoes in their own juice can be preserved in two ways: whole, or by cutting them into slices. Tomatoes are poured not only with crushed tomatoes or tomato sauce; in some recipes, brine is used for this.
Ingredients
- eight kg of tomatoes;
- 30 g rock salt;
- one and a half liters of filtered water;
- two celery leaves;
- eight cloves of garlic.
How to cook
Sort the tomatoes, separating the stems. Wash under running water. Wash small jars and rinse thoroughly.
Cut large tomatoes into quarters, and small fruits into halves. Peel the garlic cloves and cut them in half. Wash the celery. Place the prepared spices into jars. Fill them with chopped tomatoes, pressing them firmly.
Combine water and salt in a saucepan and place it on the fire. Bring to a boil and pour brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place jars of tomatoes in boiling water and sterilize for about seven minutes over low heat. Take it out and seal it tightly with a special key. Turn the jars upside down, wrap them in warm cloth and leave until completely cooled.
Before pouring brine over the tomatoes, taste it. If necessary, adjust its taste by adding the missing spices.
Option 4. Tomatoes in their own juice for the winter with citric acid
Citric acid is wonderful natural preservative which will not harm your health. Tomatoes canned with citric acid will last all winter.
Ingredients
- two kg of small ripe tomatoes;
- four kg of overripe tomatoes;
- black pepper - eight peas;
- several pods of bell pepper;
- citric acid - 5 g;
- two bay leaves;
- allspice - eight peas;
- garlic - four slices.
Step by step recipe
Wash the overripe tomatoes, chop them finely and place them in a large saucepan.
Wash the jars thoroughly, rinse and sterilize for about ten minutes by placing them in the oven or over a pan of boiling water.
Place the pan with the tomatoes on the fire, bring to a boil and cook for ten minutes. Add peeled and chopped garlic and pepper. Add citric acid and salt to the marinade. Cook for about ten minutes.
Place bay leaves and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, first pricking them on both sides. Remove the seeds from the pepper pods and remove the stems. Cut each into quarters and place them in the empty spaces in the jars. Pour the boiling marinade over the contents and immediately roll up the tin lids, pouring boiling water over them.
If you want the marinade to be homogeneous, before pouring, grind it through a sieve and boil again. Tomatoes for pouring can be pre-peeled.
Option 5. Tomatoes in their own juice for the winter with garlic and horseradish
IN this recipe Store-bought tomato juice is used as a filling, but you can prepare it yourself. Horseradish and garlic will add piquancy and slight spiciness to the appetizer.
Ingredients
- two kg firm brown tomatoes;
- 100 g each of granulated sugar and rock salt;
- 250 g bell pepper;
- a quarter cup of garlic;
- a quarter cup of chopped horseradish.
How to cook
Pour the tomato juice into a saucepan and place on low heat. Bring to a boil.
Add to marinade granulated sugar And rock salt. Stir and boil the marinade for five minutes.
Wash the liter jars thoroughly. Sort the tomatoes, removing the stems. Wash and place in prepared jars in rows, sprinkling them with sugar.
Peel and chop the horseradish root using a grater or meat grinder. Remove the skins from the garlic slices and pass through a garlic press. Place four tablespoons of garlic and horseradish in each jar. Fill the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide pan with a towel. Place cans of tomatoes in it and pour in boiling water until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and cool.
Sterilization time depends on the volume of the jars. To be on the safe side, before pouring tomato juice over the tomatoes, you can add an aspirin tablet, having previously crushed it. This will allow it to be preserved for a long time.
Option 6: Classic recipe for tomatoes in their own juice for the winter
Tomato is one of those vegetables that you want to eat not only in summer, but also in winter. Therefore, many housewives try to prepare as many of them as possible using various ways preservation, for example, pickling, salting, preparing lecho, various pastes, spicy adjika etc. Tomatoes in their own juice are especially wonderful. For cooking, take two types of tomatoes - small, dense and fleshy, overripe ones.
Ingredients:
- cherry tomatoes - 4 kg;
- overripe fleshy tomatoes - 3 kg;
- sugar - 95 g;
- 70 g salt;
- 5 bay leaves;
- 7 peas of allspice.
Step-by-step recipe for tomatoes in their own juice for the winter
Small tomatoes are washed, a small cut is made on each one near the stalk and poured hot water, stand for 3 minutes.
Tomatoes are transferred from hot water to cold water, after cooling, slowly remove the skin, and place carefully in a flat bowl.
After sterilizing and drying the glass container for the preparation, place the peeled tomatoes in it.
Fleshy tomatoes are ground to a puree-like pulp in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.
Place the container with tomato pulp over medium heat, bring to a boil, reduce the heat and simmer for 6 minutes.
Hot tomato juice is poured over tomatoes in jars.
Pour water into a wide container, boil it, cover the bottom with a small towel and place the jars, sterilize for 10-15 minutes.
Having taken the jars out of the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave them to cool.
Store in a cool basement.
You don’t have to peel small tomatoes, but simply prick them lightly with a toothpick.
Option 7. Quick recipe for tomatoes in their own juice for the winter
In the recipe for a quick fix no grinding required meaty tomatoes and boil the tomato juice. Here, to fill dense tomatoes, they use ordinary tomato paste, which is first diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. Everything turns out just as tasty and appetizing.
Ingredients:
- small tomatoes - 3.5 kg;
- tomato paste - 650 g;
- 1,300 liters of water;
- sugar - 85 g;
- 65 g salt;
- 6 allspice peas;
- apple cider vinegar - 45 ml.
How to cook tomatoes in your own juice for the winter
Washed small tomatoes are pricked with a wooden stick, placed in sterile jars, filled with hot water, let sit for 2 minutes, and drained.
Mix water with tomato paste, add peppercorns, add apple cider vinegar, sugar, salt and bring to a boil.
Pour boiling juice over tomatoes in jars and immediately seal with sterile lids.
Wrap in a fur coat and allow to cool for 15 hours.
They go down to the cellar.
If desired, add chopped herbs to tomato juice for additional flavor. Apple vinegar in the recipe you can replace it with the usual 9 percent.
Option 8. Tomatoes in their own juice for the winter with sterilization
This version of tomatoes in their own juice differs from classic recipe the fact that small tomatoes are filled with non-tomato juice from overripe tomatoes, A plain water, cover the workpiece with lids and sterilize in a wide container. The tomatoes also turn out very tasty, and the citric acid added to the composition adds a pleasant sourness.
Ingredients:
- 5 kg of small tomatoes;
- 75 g salt;
- citric acid - 10 g.
Step by step recipe
Five liter jars wash well, sterilize, let dry upside down on a soft cloth.
After washing the tomatoes, rinse them with hot water and peel off the skin by making a cut around the stem.
Pour salt into the jars, a pinch of citric acid, add tomatoes to the very top, and fill with hot water.
After boiling water in a large container, cover the bottom with any soft cloth and place the jars. Cover with lids and sterilize for 30 minutes.
When the tomatoes begin to settle, add them to the very top, lightly pressing down with a spoon.
Close the lids again and sterilize for another 10 minutes.
Roll it up and wrap it tightly in a thick fur coat.
For more aroma, you can add a couple of bay leaves to the bottom of the jars.
Option 9. Tomatoes in their own juice for the winter with cinnamon
Here tomatoes are prepared in their own juice without sterilization. Bay leaf and allspice are replaced with regular ground black pepper and ground cinnamon, which gives the snack a refined aroma and new taste.
Ingredients:
- small tomatoes - 3 kg;
- meaty large tomatoes - 3 kg;
- salt - 80 g;
- 3 teaspoons vinegar;
- black pepper - 35 g;
- ground cinnamon - 40 g.
How to cook
Small tomatoes are washed, lightly pierced with a wooden stick, and placed tightly together in sterilized jars.
Tomatoes with fleshy pulp are washed, dried with a soft cloth and ground in a meat grinder, pour the juice into a metal container.
Heat the juice on a small burner until lightly boiling, remove from heat, cool slightly, rub through a sieve to get rid of seeds and skins floating in the juice.
Pure juice is poured from another container, acetic acid, salt, black pepper, cinnamon are added, stirred well, sent to the same burner and from the moment of boiling, boil for 25 minutes, remove the foam with a spoon.
Pour hot juice into jars with tomatoes, roll up the lids, and cool under a fur coat.
Instead of black pepper, you can use red or chili pepper.
Option 10. “Gourmet” tomatoes in their own juice for the winter
And according to this recipe, you get not just tomatoes in their own juice, but vegetable mix, because in addition to the usual bay leaves and peppercorns, dill umbrellas, several bell pepper rings, garlic cloves and a couple of other simple ingredients are placed at the bottom of the jars.
Ingredients:
- firm tomatoes - 2 kg;
- 3 kg of meaty tomatoes;
- 5 cloves of garlic;
- 3 bell peppers;
- 5 dill umbrellas;
- 4 leaves of currant and cherry;
- 5 allspice peas;
- 6 bay leaves;
- 90 g sugar;
- 70 g salt.
Step by step recipe
After washing the dense tomatoes, lightly pierce them with a toothpick.
After sterilizing the jars, place them upside down on a clean cloth and allow to dry.
The garlic cloves are peeled, cut in half into slices, bay leaves are torn into several pieces by hand, bell pepper freed from all excess, washed, cut into rings.
In each jar put 2 rings of pepper, 2 peas of allspice, 2 plates of garlic, several pieces bay leaf and currant and cherry leaves.
Place dense tomatoes in jars, add hot water and set aside under lids for a few minutes.
The water is drained from the cans, new hot water is poured in and again put aside for the same time.
Twisted fleshy tomatoes are mixed with salt and sugar, heated to a boil over low heat, the foam is skimmed off and the hot mixture is poured over the dense tomatoes, after draining the water from them.
Having rolled up the lids and cooled, they lower them into the cellar.
You can also add a few pieces of horseradish leaves to the bottom of the jars.
Option 11. Chopped tomatoes in their own juice for the winter
This version of tomatoes in their own juice is good because the preparation is very convenient to serve and consume. The tomatoes turn out tasty, with a slight sourness.
Ingredients:
- small tomatoes - 4 kg;
- 35 ml vinegar;
- salt - 70 g;
- sugar - 85 g;
- large overripe tomatoes- 3 kg;
- 4 bay leaves;
- allspice - 5 peas.
How to cook
After washing the small tomatoes, cut them in half.
Fill sterilized, dried jars with tomato halves to the very top.
Fleshy tomatoes are also washed, blanched, peeled, placed in a large saucepan, and crushed with a spoon.
Stir tomato puree with sugar, salt, acetic acid, throw in the bay leaf and peppercorns and boil over a low flame for 20 minutes.
Pouring tomato juice into jars with tomatoes and sterilizing them under the lids for half an hour, roll them up.
They are allowed to cool under the fur coat and lowered into the basement.
You can also make a wonderful tomato sauce by simply placing the tomato halves in boiling juice and boiling them a little.
Today for you is a proven recipe for tomatoes in their own juice for the winter. Let's cook them completely in kind, that is, these will be peeled whole tomatoes without adding vinegar or lemon, sugar and salt. In addition, we can do without sterilization - you will definitely like the method I proposed for preparing products.
Ready-made tomatoes in their own juice are the basis for further culinary creativity. Different kinds sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in winter, having a couple of cans of natural tomatoes in stock.
How to seal tomatoes in their own juice to preserve them for the winter? Everything is elementary simple: use only high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and neatness in this recipe canned tomatoes are very important, so from words to deeds: let’s prepare!
Ingredients:
Cooking the dish step by step with photos:
To prepare tomatoes in their own juice for the winter, we only need fresh tomatoes. In general, we will preserve small fruits, which must be very dense and elastic - Slivka tomatoes are ideal. For tomato juice, take red fruits of any variety, but let them be very ripe, juicy, soft and with thin skin.
First, let's prepare tomato juice, which will become a filling for whole tomatoes. Wash 1 kilogram of soft and juicy tomatoes, dry them and turn them into juice in any convenient way (for example, using the same meat grinder). I'll show you my method: use a knife to remove thin skin, cut out the places where the stalk is attached.
In just a minute you get decently thick tomato juice with pulp. From 1 kilogram of tomatoes I got 750 milliliters of juice, but this depends on the juiciness and fleshiness of the fruit. Let's leave it on the table for now.
Let's move on to the tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (so that they warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry them from excess moisture and use a sharp knife to make shallow cross-shaped cuts on the side opposite to where the stalk is attached.
Place in a large bowl and pour boiling water over the fruits so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.
Why did we do this? To remove the skins from tomatoes easily and without problems. It comes off in almost one movement - it’s so tiny. I hope you understand that you should ALWAYS work with products only with clean hands.
This is how we clean all the tomatoes. If desired, carefully cut out a light spot - the place where the fruit was attached to the branch.
The final stage cooking tomatoes in their own juice for the winter is the most interesting thing. Pour tomato juice into a saucepan of suitable volume and place it over medium heat. Bring to a boil, cook for 2-3 minutes, stirring, over low heat.
Now, in portions (6-8 pieces, no more), add peeled tomatoes to boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan, for about 1 minute. I hope you understand why fruits should be dense and elastic - after a bath of boiling water and subsequent cooking soft tomatoes They will just turn into puree.
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