How to soak tomatoes in their own juice. Delicious tomatoes in their own juice

If you eat them fresh, just picked from the bush, sprinkled with a pinch of salt, perhaps best food what summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of summer tomatoes in winter, own juice for the winter according to our recipe.

About the benefits of the workpiece

Own tomatoes will bring it for the winter great benefit for you and your family:

Firstly, tomatoes retain beneficial mineral salts, trace elements and most vitamins in their own juice.
Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
Thirdly, it is profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from your own or good tomatoes, bought at the market. At the same time, canned food will be cheaper, and you can easily and simply prepare a variety of tomato sauces and gas stations.

Before you start canning tomatoes in their own juice, carefully read the entire recipe, prepare necessary equipment And required quantity ingredients.

Kitchen appliances and utensils

To can tomatoes in their own juice you will need:

glass jars, preferably with a capacity of 700 ml to a maximum of 2 liters;
tin lids for preservation with rubber seals;
a lid with holes and a spout for draining liquid from cans;
pans: two large ones - for sterilizing jars and boiling juice and one small one - for sterilizing lids;
a wire rack in a large pan - for placing cans;
manual auger juicer;
lifting tongs;

Required Ingredients

Before starting conservation, stock up on all the necessary ingredients:

tomatoes;
salt;
sugar.

Features of product selection

In order for the preservation to be tasty, the products for it must be carefully selected. Tomatoes should be picked at peak ripeness, dense, medium-sized, as uniform in size as possible, without cracks, stains or growths. To prepare juice, the fruits may not be selected so carefully - they may be larger and have some defects. It is better to take coarse salt, not iodized, sugar - refined sand, and it must be dry.

Step-by-step recipe with photos

How to seal tomatoes in their own juice - simple and step by step.

Important! When starting work, carefully inspect the prepared utensils and materials. The glass should be free of chips and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.

Preparing tomatoes

Selected tomatoes are thoroughly washed and the stem is cut out.

Twisting

At the same time as preparing the tomatoes, prepare tomato juice to fill them. To do this, the tomatoes are cut into pieces and passed through a juicer.

Boiling juice

After squeezing out the juice, put the pan with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, keep it on the fire for about 10 minutes without removing the foam.

Sterilization of jars

Dishes and lids are thoroughly washed with soda or soap solution and rinse clean water. The lids are well wiped and dried.

To sterilize, place a wire rack on the bottom of the pan, place the jars, fill with water almost up to the neck and bring the water to a boil. Boil for 10 minutes. In the same way, the lids along with the seals are sterilized in a small saucepan.

Putting tomatoes in jars

Prepared tomatoes are loosely placed in sterilized jars, one by one removing them from hot water with tongs.

Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, remove the lids and drain the water.

Important! Hot jars can only be placed on a wooden tabletop or on a towel. Placed on a metal or stone surface and heated glassware may burst.

Pouring juice

Fill cans of tomatoes to the top with boiled juice, making sure that there are no air bubbles left in the container.

Sunset

After the jars are filled, they are covered with sterilized lids and rolled up with a machine.

Place closed jars with their necks down and see if there are any streams of bubbles rising from the lid, indicating that it is not sealed. When the preservation has cooled, you need to use your fingertips to try to remove the lid from the jar. If it comes off, it's not rolled up well. If the lid “slams” when you press on its center with your finger, this is also a defect - either the dishes were not hot enough when seaming, or the lid is leaking air.

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter with it, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.

As you can see, this homemade There are so many benefits for the winter that cooking tomatoes in their own juice for the winter is definitely worth it!

Ingredients:

Yield: 3 liters

2 kg of tomatoes;
1 liter of tomato juice;
1.5 tablespoons salt;
2 tablespoons sugar;
2 peas allspice;
2 bay leaves (medium size).

How to seal tomatoes in their own juice for the winter:

For this recipe we also use large ripe tomatoes(for juice), and small (preferably plum-shaped) tomatoes - in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.

We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.

Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice for low heat for 12 – 15 minutes (until foam stops appearing).

This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.

At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in the jars.

We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.

Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling water. tomato juice.

We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage. room temperature.

Can be used for juice crushed tomatoes, irregularly shaped, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

Tomatoes in their own juice combine two elements at once - delicious filling, which can be used instead of sauce and, of course, pickled tomatoes.

What could be cooked in the old way grandma's recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.

A simple recipe for tomatoes in their own juice for the winter without sterilization

Tomatoes in their own juice are delicious and healthy snack in winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it infuses and becomes incredibly tasty.

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.

We will need:

3 kg of not very large, smooth tomatoes, maybe plum-shaped;
2 kg of overripe fleshy tomatoes;
three large spoons of salt without top and the same amount of sugar;
120 ml vinegar.

How to cook:

Tomatoes need to be selected juicy, medium-sized ones of the same size and degree of ripeness, and overripe ones meaty tomatoes Any size is suitable for making juice.

It will be great if the small tomatoes are approximately the same size. They need to be washed well and pierced the skin with a toothpick in several places, at least about 4 holes should be made. This will ensure the integrity of the fruits; they will not burst when poured with boiling juice.

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Like these ones delicious tomatoes we got it in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - recipe with tomato paste

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we will need:

150 g tomato paste;
2 liters of water;
Bay leaf;
4 tablespoons sugar (you can add more to taste):
one teaspoon of salt;
freshly ground black pepper;
a piece of hot pepper.
We also take 1.5 kg of small, even tomatoes.

Preparation:

First we need to boil the water.
Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
Add tomato pulp to a saucepan with water.
We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill the jars with tomatoes.
The filling is already ready - fill it up to the neck of the jar filled with tomatoes.

All that remains is to roll up our winter preparation and send it to the pantry. In winter you will be surprised good taste this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.

On 3- liter jar we'll take a tomato:

small tomatoes - about 2 kg;
8 pieces of black peppercorns;
1 teaspoon citric acid powder;
8 pieces of allspice;
3-4 cloves of garlic;
2 bay leaves;
several bell peppers;
To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

For this recipe we will try to reduce our efforts and will not strain the filling, we will cut overripe tomatoes smaller ones and put them in a large saucepan.
Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
Taste the marinade and add citric acid, salt and add sugar if tomato filling not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
We cut the pepper into quarters and place it in the remaining unfilled spaces.
Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

4 tablespoons sugar;
2 tablespoons salt;
2 – 3 peas of allspice,
3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

We peel the tomatoes - if you blanched them correctly, this will not be difficult.

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.

After this, we roll up the jars and put them away to cool.

Cooked tomatoes are sweet and delicate taste, shaded with the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

firm, slightly unripe tomatoes – 2 kg;
bell pepper– 250 g;
chopped horseradish - a quarter cup;
garlic - a quarter cup;
salt and sugar - 4 tablespoons with a small slide.

Preparation:

Pour the prepared juice into a saucepan and leave to boil.
Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
Grind the horseradish rhizome using a meat grinder or grater.
We do the same with garlic.
For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
In each jar you need to put 4 tablespoons of chopped horseradish and garlic
Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!

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

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

+ video recipes!

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

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

Required ratio of products:

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

For each liter of juice:

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

Preparation

Place clean and dry tomatoes tightly in sterile jars

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

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

Seal tightly, turn over, wrap until completely cool!

Tomatoes in their own juice without sterilization - with 1 spill

Product ratio

For every liter of tomato:

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

Preparation

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

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

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

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

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

Ingredients:

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

Spices for 1 liter jar:

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

For 1 liter of tomato juice:

salt - 1 tbsp;
caxap - 2 tbsp.

Preparation

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

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

Rinse jars and lids thoroughly and sterilize.

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

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

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

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

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

Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients

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

Preparation

Removing the skin from tomatoes

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

Bring tomato puree to a boil

Add spices, salt and sugar

Boil tomato puree over low heat for 3-5 minutes

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

Let's roll up.

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

Product ratio

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

Preparation

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

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

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

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

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

Quick tomato recipe own juice

Required Products

Tomatoes
Black peppercorns

For every liter of tomato:

1 teaspoon salt
1 teaspoon sugar

Preparation

Place strong tomatoes in sterilized jars.

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

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

Pour hot tomato juice over the tomatoes.

Sterilize for 20 minutes.

Spicy tomatoes in their own juice with horseradish and garlic

For 2 liters of tomato juice:

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

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

Recipe for tomatoes in their own juice - a simple recipe

For 1 liter of tomato juice:

1 tbsp salt
1.5 tbsp sugar

Preparation

First, put the tomatoes in jars.

Grind overripe tomatoes in a meat grinder or blender.

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

Two-liter jars need to be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and place them under the blanket, where they will remain until they cool.

Tomatoes in their own juice without sterilization

Products:

3 kg of dense small tomatoes;
3 kg soft tomatoes for juice;
8 black peppercorns;
2 sprigs of dill and parsley;
sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation: Cut the tomatoes for juice into pieces, put them in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice. We prick the tomatoes with a toothpick - this way they won’t burst when pouring. Place the tomatoes in sterilized jars, add 2 peppercorns, add boiling water and leave covered for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and fill the tomatoes with tomato juice. Let's roll up. Turn the jars over and wrap them until they cool completely.

Tomatoes in tomato juice with garlic, horseradish and bell pepper

Ingredients:

tomatoes – 2 kg;
sweet bell pepper – 250 g;
overripe tomatoes – 2 kg;
garlic, chopped with horseradish root - ¼ tbsp.;
salt – 2 tbsp. l.;
sugar – 4 tbsp. l.

Preparation

Place the tomatoes in a 3-liter jar, rinse the overripe ones, chop them and place them in a saucepan, then bring to a boil. Cook them until they become soft. Then cool and strain through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. Once the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin sterilizing. Cans with a volume of 3 l – 20 min, 1 l – 15 min. Seal them and turn them upside down to cool.

Tomatoes in tomato juice with dill and garlic

Recipe Ingredients:

tomato juice – 1 l;
tomatoes – 2.5 kg;
salt – 1 tbsp. l.;
dill - a bunch;
bay leaf – 10 leaves;
curry seasoning;
peppercorns – 10 peas;
garlic – 3 cloves.

Preparation:

Finely chop the dill, trim the tomatoes and wash thoroughly.

Sterilize the jars and put all the spices in them.

After that, put the tomatoes there.

Bring the tomato juice to a boil and add a pinch of curry.

Fill the jars with boiling tomato juice. Then pour salt into the jars.

Sterilize jars for 7 minutes. Then roll it up.

Spicy tomatoes in their own juice in garlic-horseradish sauce

Ingredients:

tomatoes – 2 kg;
garlic – 6 cloves;
currant leaves – 6 pcs;
cherry leaves – 4 pcs;
horseradish leaves – 1 piece;
dill - 3 umbrellas;
bay leaf – 10 pcs;
black pepper – 15 peas;

Filling composition:

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

Preparation

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

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

Boil the prepared dressing and pour it over the tomatoes.

Sterilize the jars for 20 minutes, then roll them up. Turn it over, cover it with a blanket and wait until it cools down.

Stuffed tomatoes in your own for the winter

Products for a 3 liter jar:

small tomatoes – 2 kg;
garlic – 2 heads;
allspice and black pepper – 5 peas each;
Bulgarian Bell pepper- 2 pcs.;
hot pepper – 1 pc.;
horseradish root and leaves;
onion – 0.5 heads;
Bay leaf;
parsley and dill;
salt and sugar - 2 tbsp. l.;
dill - 5 umbrellas;
tomato juice – 1.5 l.

Preparation

Wash the tomatoes, cut in half, slightly undercut.

Garlic, cut into thin slices.

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

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

Then place the densely stuffed tomatoes.

Place bell peppers on the sides of the jar, dill, leaves and horseradish root on top.

Boil tomato juice and pour it over the contents of the jar. Sterilize a liter jar for 20 minutes, seal it tightly, and cool it upside down.

Tomatoes in their own juice, cut into pieces

Ingredients:

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

Preparation

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

Sprinkle the tomato pieces with salt to your own taste.

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

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

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

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

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

Tomatoes in their own juice - video

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

Now many housewives are busy canning tomatoes in their own juice for the winter, and also since they serve good addition for lunch or dinner. Such recipes as “finger lickin’ good” are probably in stock for every experienced housewife.

It's so nice to open cold winter a jar of juicy and fragrant tomatoes that will remind us of the taste of summer! This delicious preserves can serve us as separate snack, and as an addition to various dishes.

In this article I offer you delicious recipes for tomatoes in their own juice for the winter. All of them are very successful and correctly calibrated and, moreover, easy to prepare. Quickly take pens into your hands and write them down so as not to lose them! And this link is for those who missed it

Ingredients for 7 liters:

Tomatoes - 7-8 kg
sugar - 6 tbsp. l
bay leaf - 4 pcs
allspice - 5 pcs
salt - 5 tbsp. l.

Cooking method:

We rinse the tomatoes in water and place the denser fruits in clean jars, and chop the softer ones and twist them in a meat grinder or using a blender.

Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.

From the moment the whole mass boils, cook for about 10-15 minutes over low heat, constantly skimming off the foam. During this time, foam should stop forming, which means the filling is ready.

Meanwhile, pour boiling water into the jars of tomatoes, cover with lids and leave for 10 minutes.

Then drain the water and pour in the hot filling, tighten the lids tightly, turn it upside down, cover with a towel and leave until it cools completely.

The tomatoes are aromatic and delicate in taste and are stored both in a cool place and at room temperature.

Cherry in its own juice for the winter

Ingredients:

Cherry – 5 kg
sugar - 3 tbsp. l
salt - 1.5 tbsp. l.

Cooking method:

First of all, we sort more firm tomatoes separately, but the softer ones will be used for juice. Then rinse them thoroughly in running water.

We put the cherry fruits into jars that have been thoroughly washed beforehand and pour boiling water over them, lightly covering them with lids.

And we twist the softer fruits through a meat grinder or chop them using a blender. After this procedure, you can also pass the resulting mass through a sieve to get rid of peel particles. Pour the tomato juice into a suitable saucepan, add the above indicated amount of salt and sugar, and then put it on the fire. Let it boil and cook for several minutes over medium heat.

Drain the water from the cans of tomatoes and add hot tomato juice. Wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.

Leave them until they cool completely. Then we put it away in storage.

How to cook tomatoes into slices in their own juice with photos

Ingredients:

Tomatoes – 8 kg
water - 1.5 liters
garlic - 8 cloves
celery leaves - 2 pcs.
rock salt - 1 tbsp. l.

Cooking method:

We clean the fruits from the tails and wash them in water. We also wash the jars with soda and rinse them in warm water.

Then we cut large tomatoes into four parts, and small ones into two.

Now put the garlic cut into small slices into the jars, followed by a sprig of celery, and only then tightly lay out the chopped tomato slices.

Next, for the brine, mix water with salt, put it on the fire and let it boil. Then remove it and pour it over the tomatoes. Place the filled jars in a saucepan with hot water, on the bottom of which we previously laid a towel and sterilized them for 5-7 minutes. Now we take out the jars, wipe them and roll up the lids.

All that remains is to turn them upside down, then wrap them in a warm blanket and leave them like that until they cool completely.

Recipe for cooking tomatoes in their own juice with horseradish for the winter

Ingredients:

Hard tomatoes - 2 kg
overripe tomatoes - 2 kg
bell pepper – 250 gr
chopped horseradish - 1/4 cup
chopped garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
salt - 2 tbsp. l.

Cooking method:

We grind the overripe tomatoes in a meat grinder, put them in a bowl, add bell peppers cut into small slices, finely chopped garlic, horseradish, add salt and sugar to this mixture and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.

Place slightly unripe hard tomatoes into washed jars, add up to 5 peppercorns to each jar and fill with tomato mass.

We put jars (liter jars) to sterilize in low boiling water for 10 minutes, and keep three liter jars for up to 30 minutes.

Now we roll up the boiled lids, turn them over, wrap them in a warm blanket and leave them until they cool completely.

Tomatoes in their own juice (video) - a recipe for centuries

Of course the most delicious and healthy tomatoes There will be those that are preserved in juice that has just been squeezed with one’s own hands. Although the filling for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not fit into jars.

Bon appetit!!!