Tomatoes in own juice are very delicious preparation for the winter. Appetizing, juicy tomatoes perfectly complemented by aromatic, refreshing juice. The appetizer is good as an addition to main courses, and is also used for making pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe year after year.
To prepare tomatoes in their own juice, select fruits that are identical in size, elastic, without cracks or damage. When canning as a whole, it is better to take medium or small tomatoes; for canning in slices, you can take medium and large vegetables. They are washed in running water and placed in a colander to dry. After drying, they are ready for preservation.
The best recipes for tomatoes in their own juice for the winter
Tomatoes in their own juice can be prepared in several ways. Any of the recipes in this winter harvesting have their own flavor and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dish, and fragrant, delicious juice You can simply drink it or use it to prepare various sauces and dressings.
Ingredients:
- 2.5 kilograms of tomatoes;
- 1 liter of tomato juice or 1.5 kilograms of fruit for juice;
- 3 tablespoons sugar;
- 3 tablespoons salt;
- 2 grams of ground red pepper;
- 0.5 teaspoon citric acid or 2 tablespoons 6% wine or apple cider vinegar;
- 1 tablespoon vegetable oil;
- 4 dill umbrellas;
- 4 cloves of garlic.
Preparation:
The tomatoes are pierced with a needle or a toothpick and placed tightly in sterilized jars (they are sterilized in the oven for 10 minutes), garlic cut into slices and dill umbrellas are placed between them.
To prepare tomato juice, sweet, fleshy fruits are taken. To obtain juice, peel the tomatoes. To do this, put in a saucepan with hot water, drop the tomatoes in portions for 2 minutes. Then they are taken out and sent into cold water. The peel is then easily removed from the surface of the fruit.
Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice can be strained through cheesecloth or a sieve if desired.
The prepared juice is poured into enamel pan. It is put on fire, when boiling, add salt, sugar, pepper, vegetable oil. After boiling, it is cooked for 10 minutes; citric acid or vinegar is added before turning off. During cooking, the foam that appears is removed using a slotted spoon.
The finished drink is poured into cans of tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. The bottom of the container is lined with cloth or gauze. Hot water is poured into the pan up to the hangers of the jars.
Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, sealed with lids, placed upside down and wrapped in a blanket until they cool. Cooled jars go to the pantry.
Ingredients:
- 5 kilograms of tomatoes;
- Tomatoes for juice or 3.5 liters of prepared tomato juice;
- Salt - to taste.
Preparation:
The jars are washed and steamed in the oven or microwave. The lids are doused with boiling water.
Tomatoes for juice are passed through a meat grinder. The juice is heated in a pan, salt is added. After boiling, it takes 3-5 minutes, after which the fire is turned off.
Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. The tomatoes are poured with boiling tomato juice and the lids are screwed on. The jars are placed upside down under the blanket until they cool completely. After which they can be sent for storage.
Tomatoes in their own juice without vinegar: video
Ingredients:
- 2 kilograms soft, large tomatoes for juice;
- 2 kilograms of dense fruits;
- 5 tablespoons of salt;
- 6 tablespoons sugar;
- 8 peas of allspice;
- 3 tablespoons 6% wine or apple cider vinegar.
Preparation:
Metal canning lids are placed in boiling water for 5 minutes.
Sterilized jars are filled to the top with tomatoes. Large tomatoes scalded with boiling water and cooled under running cold water. The fruits are peeled and minced through a meat grinder. Salt, sugar and allspice. The pan is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the foam that appears is removed.
While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated again.
Then in each liter jar pour in a tablespoon of vinegar, and hot tomato juice. The container is screwed on with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar or pantry.
Tomatoes for the winter in their own juice without sterilization and without vinegar: video
Ingredients:
- 5 kilograms of tomatoes;
- 2 tablespoons salt;
- 2 tablespoons of sugar.
Preparation:
3 kg of peeled tomatoes are minced and boiled for 15 minutes, salt and sugar are added.
2 kilograms of medium-sized, dense, washed tomatoes are cut, placed in a pan and poured with boiling water. Cover the container with a lid and leave for 20 minutes.
The skin is removed from the tomatoes. They are placed 2/3 full in sterile jars and filled with boiling juice. The jars are twisted and wrapped in a blanket (upside down) until they cool completely.
Tomatoes in their own juice. The easy way: video
Ingredients:
- 4 kilograms of tomatoes;
- 1 tablespoon of apple cider vinegar per liter of juice;
- 1 tablespoon of salt per liter of juice;
- 4 tablespoons of sugar per liter of juice;
- a pinch of cinnamon;
- 6 buds of cloves.
Preparation:
Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and crushed with a blender. Salt and sugar are added to the tomato mass. The pan is placed on the fire. The juice is brought to a boil. When boiling, the heat is reduced and the juice boils for 20 minutes.
Wash tomatoes are pierced in the stem area with a toothpick to a depth of 1 centimeter. The tomatoes are packed tightly into sterilized jars. The tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes no need to refill.
The water is drained and the tomatoes are immediately filled with boiling juice right up to the neck. There should be no air left in the jar!
The container is sealed with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.
Ingredients:
- 5 kilograms of tomatoes;
- 3 onions;
- head of garlic;
- 3 bell peppers;
- 3 tablespoons salt;
- 5 heaped tablespoons of sugar;
- 1.5 tablespoons of citric acid;
- 4 bay leaves;
- 4 currant leaves;
- 4 sprigs of dill or parsley;
- 24 peas of pepper mixture;
- 8 buds of cloves.
Preparation:
Sprigs of parsley or dill, currant leaves and bay leaves are placed in sterilized jars. Place peppers cut in half, garlic sliced into slices, cloves and a mixture of peppers into each jar. For spiciness, you can take additional chili pepper, seeded.
3.5 kilograms of tomatoes are cut from the bottom and dropped into boiling water. After 10 minutes they are taken out and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.
1.5 kilograms soft tomatoes ov are randomly chopped and combined with chopped onion. Tomatoes and onions are pureed using a blender.
The pan with the resulting mass is put on fire, sugar, salt, and citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. Any foam that appears is removed with a slotted spoon.
Boiling juice is poured over the tomatoes and covered with lids. The jars are placed in a saucepan with water. Tomatoes in their own juice are sterilized for 7 minutes.
The finished pieces are sealed with lids, turned upside down, wrapped in something warm until they cool down, and then sent for storage.
Ingredients:
- 4.5 kilograms of cherry tomatoes;
- 4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
- 90 grams of salt.
Preparation:
Cherries are sorted by degree of ripeness. The soft and ripe ones are used for juice, and the strong ones are sent to jars.
Soft tomatoes are passed through a meat grinder and ground through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. The juice is constantly stirred. Any foam that appears is removed with a slotted spoon. The juice is boiled until the foam disappears completely.
Firm tomatoes are placed in a colander and immersed in boiling water for 2 minutes. Then cooled in cold water. The skin is removed from them. The prepared tomatoes are packed tightly into jars. They are filled with hot (80 degrees) juice and covered with boiled lids.
The jars are placed in a saucepan with warm water. After the water boils, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, and turned over with the lid down. After cooling, the workpieces are sent for storage.
Tomatoes are one of the most favorite preparations for everyone who preserves them for the winter. Every housewife has several proven recipes that are used year after year. Having cooked tomatoes in their own juice only once, any of the above recipes will be on par with others previously used, or completely replace them.
Tomatoes in their own juice are not only great snack for a meat or fish dish, but also an excellent product on the basis of which you can prepare all kinds of sauces throughout the winter. For example, I often do .
I already wrote about for the winter, oh, . And I want to say that by preparing summer vegetables for future use, you save significantly on buying the same twists in stores during the cold season.
So don’t think about what to prepare for the winter, it’s very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!
As in most cases, there are many recipes for tomatoes in their own juice. But the main thing about them is that they retain their taste and aroma. But what’s even more important is that they will be made by your own hands and without the use of all kinds of thickeners and various chemicals that store-bought products are so stuffed with. Let's get started!
The simplest recipe for tomatoes in their own juice for the winter without sterilization
This is truly the simplest recipe that does not require any spices, salt or vinegar. Nothing... just tomatoes!
These tomatoes are perfect for cooking various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.
We will need:
- tomatoes.
Preparation:
First, pour the water with the fallow grass so that there is not too sudden a temperature change. And then you can pour it from a saucepan or kettle.
It is better to use large, juicy fruits for this.
Tomatoes in their own juice with vinegar - you'll lick your fingers!
Vinegar is often used in twists. It gives tomatoes additional taste and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.
We will need:
- tomatoes;
- salt – 1.5 tablespoons per 1 liter of tomato juice;
- sugar – 3 tablespoons per 1 liter of tomato juice;
- apple or vinegar 6% - 1 tablespoon per 1 liter jar.
Preparation:
Based on 1 liter tomato puree 1.5 tablespoons of salt and 3 tablespoons of sugar.
Delicious winter tomatoes with horseradish
This recipe combines a whole range of flavors and flavors. summer vegetables. This and Bell pepper, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. This is an incredibly healthy dish that you can enjoy all winter long!
We will need:
- ripe tomatoes for juice – 3 kg;
- medium ripe tomatoes – 3 kg;
- garlic – 100 g;
- horseradish – 100 g;
- sweet pepper – 500 g;
- salt – 80 g;
- sugar – 100 g;
- vinegar essence – 1 tablespoon;
- peppercorns - optional;
- chili pepper - optional.
Preparation:
If you like it spicier, you can also chop the chili pepper.
Thanks to this hole, our firm tomatoes will marinate faster.
Video on how to cook tomatoes in their own juice for the winter without peeling
In this video you will learn how to make peeled tomatoes. After all, many people do not like it, but prefer to eat only the pulp. That is why such a wonderful recipe exists!
I want to warn you that you will have to tinker with cleaning the skin. But the result is worth the candle! I am sure that your loved ones will be pleasantly surprised.
We will need (for 1 liter jar):
- tomatoes - 1.5 kg;
- sweet peas;
- hot peppercorns;
- Bay leaf;
- cinnamon - optional;
- sugar - 1 tablespoon;
- salt - 1 teaspoon.
Preparation:
Tomatoes in their own juice for the winter without vinegar
And, of course, for those cooks who don't like to use vinegar, there is always an alternative. All we need for the twist is tomatoes and salt. Great recipe, which is definitely worth trying this summer.
We will need:
Preparation:
For every liter of tomato juice add 10 g of salt. For 2 liters – 20 g, etc.
- Place the pan on the fire, let it boil and cook for about three minutes at a low simmer.
- Pour the juice into a jar.
Place the jar on a knife blade to prevent it from bursting.
The water should be the same temperature as the tomato filling.
The first tomatoes are already beginning to ripen, which, of course, will be eaten in fresh. But very soon there will be so many of them that they will need to be processed somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how – now you’ll definitely be interested!
Bon appetit!
Sunsets in winter are simply a godsend. After all, they will complement any side dish, become a snack at an event, and we simply get the opportunity to enjoy tasty and healthy pickles at any time. And if you do it all yourself, then the food becomes even tastier.
Today I will tell you recipes for tomatoes in their own juice. You will definitely never buy these in a store. Using these recipes, you will get two dishes in one: firstly, this delicious tomatoes, and secondly, this great sauce, which can be used to make borscht, pizza, lasagna, pasta, or just drink. Let's take a closer look at simple recipes for delicious vegetables.
Tomatoes in their own juice recipe for the winter
Kitchen appliances and utensils: liter jar, seaming lid and machine, hob and pan.
Ingredients
- This simple recipe for tomatoes in their own juice When adding salt and sugar, taste the tomato. Perhaps their doses will be changed, because it also depends on the vegetables themselves.
- Place small tomatoes in the jar. You can take the “Cream” variety.
- Make tomato juice from large vegetables . The variety is called “Tomato”. When purchasing them at markets or stores, ask him specifically. You can check them first. When cutting such a vegetable, you will notice that a large amount of juice will be released from it. There will be much less pulp than, for example, in “Slivki”.
Step by step recipe
- Pass 1 kg of Tomato variety tomatoes through a juicer.
- Boil the resulting liquid.
- Fill a clean liter jar with “Cream” tomatoes to the top; approximately 8 pieces will fit.
- Add to them one bay leaf, a pinch of coriander and cloves.
- Pour about half a liter of hot boiling water, close the lid and leave for 20 minutes.
- Add salt to boiled tomato. Taste the juice as you add it to make sure it tastes good. Then add sugar to taste.
- Drain the tomatoes.
- Pour only boiled tomato juice.
- Roll up the jar, place it on the lid and cover with a blanket.
Video recipe for cooking tomatoes in their own juice for the winter
This short video shows the entire cooking process in detail. delicious tomatoes in its own juice.
Sometimes you want to go out into the garden, pick a ripe tomato, wipe off the dust with your palms and eat it. This is probably the gardener's favorite dish. But we can’t always afford this, so let’s save red vegetables for consumption in severe frosts. delicious meat and a side dish.
Tomatoes in their own juice with peels
Cooking time: 1 hour.
Number of servings: for 2 liter jars.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: two liter jars, lids and a seaming machine.
Ingredients
Choosing the right ingredients
- If you use vegetables for this recipe for tomatoes in their own juice without sterilization own harvest, That for juice you can use crushed or simply ugly tomatoes. Trim off any imperfections and pass through a juicer.
- During canning, half a liter of fresh tomato juice is used per liter jar.
Step by step recipe
Video recipe for cooking tomatoes in their own juice with peels
Let's watch a video that explains the recipe in detail canned tomatoes in its own juice for centuries.
But the recipe is very similar to the one used in China. They use this preservation for sauces, pizza, lasagna, pasta and others. similar products. We won’t use salt and sugar, which is also the “highlight” of this particular cooking option?
Cherry tomatoes in their own juice without preservatives
Cooking time: 1 hour.
Number of servings: 1.5 l.
Calories: 24 kcal per 100 g of product.
Kitchen appliances and utensils: small jars - 2-3 pcs., lids for sealing.
Ingredients
Choosing the right ingredients
- Vegetables for preservation, choose small-sized “Cream”. You can also take “Cherry”, decide for yourself. The main thing is that the vegetables are small and meaty.
- For this recipe, I took two cans of 720 and 900 ml. It took 20 pcs. small vegetables. Their number may vary depending on the size of the jar.
- The tomato will take up half the volume of the jar. We will cook it and remove the foam, so fresh tomatoes you will need approximately 2 kg
- We will also make a tomato from the “Cream” tomato variety, but from larger ones.
Step by step recipe
- Prepare clean jars. Place 2 kg of tomatoes in boiling water and leave for a few minutes.
- Then remove the skin from them and remove the stalks.
- Cut them into 4 parts.
- Grind to puree using a blender.
- Put on fire and cook, skimming off the foam, until it stops appearing.
- Arrange 20 pcs. small tomatoes into jars, piercing the vegetables with a toothpick in several places.
- Pour hot boiling water to the top. Leave for 15 minutes.
- Drain the water from the tomatoes and immediately pour boiling tomatoes over them.
Important! Pour juice into jars to the top, even with a cap, so that when you put the lid on, it flows out. This way there will be no air in it and storage will be long.
- Roll up the lid, place it on it, cover with something thick and let cool.
Leaving the jars upside down in a warm place is necessary for sterilization. If usually after filling the jars you need to pasteurize the preservation for 15-20 minutes, then in this case you don’t have to do that.
Video recipe for cooking tomatoes in their own juice without preservatives
I invite you to watch detailed video, which completely shows the entire conservation process.
Serving options
- Using the same principle, tomatoes are made in their own juice without peeling. Remove it using the same method as with those tomatoes that were intended for juice.
- Some chefs cook tomatoes in their own juice with tomato paste, which also turns out tasty and less labor-intensive. Use paste instead of fresh tomato juice and enjoy delicious preserves.
- This preservation is stored for a long time in a dark place and can last for two seasons.
- Serve it for dinner with absolutely any food you prefer.
- Tomato can be used as a sauce, gravy or dressing.
- The Italians gave the vegetable a name: “pomodoro” - “ Golden Apple» . But some argue that it comes from ancient times, the expression “pomi de sea” means “apple of the Moors.” Which of these versions to believe, decide for yourself.
- For a long time in Europe it was an ornamental plant., because many were sure that these red berries were poisonous. This is not strange, because the red vegetable belongs to the nightshade family, where all types of plants are poisonous. But its uniqueness lies in the fact that you can only eat the fruit, and the rest actually contains poison. If you were thinking about trying tomato leaves, forget about them.
In our world there was very interesting case associated with these vegetables. George Washington had a secret English agent working as a cook. He served the future president meat and tomatoes because he wanted to poison him. But Washington not only did not die, but also praised the cook for tasty dish. As we know, he eventually became president, but the cook committed suicide due to an unfulfilled mission.
- If you are growing these vegetables, do not plant them next to cucumbers.
- There are many dishes in which sauce is prepared from them without adding spices.
Cooking options
Nowadays, tomatoes are a fairly popular vegetable in cooking. There are many ways to prepare them and each is unusual and tasty in its own way. It is a great joy for us to dining table at any time it will become tasty, juicy, fresh or canned tomato. Now conservation has become so simple and accessible that any housewife can handle it.
I share with you delicious and simple recipe—tomatoes in tomato juice for the winter—. Such a treat will take a certain amount of your time, but in winter you will be very grateful that you allocated it. My mother always prepares such rolls according to the recipe - you will lick your fingers for tomatoes for the winter -. That’s what we call it because it’s a worthy explanation for such a delicious thing.
Recipes in cookbook You can’t have too many, so take this option—canned tomatoes for the winter—which also turn out very tasty. If you want to diversify your winter supplies, check out -recipes for canning tomatoes for the winter-. For many chefs, they have already become the most beloved, without which not a single summer sunset goes by.
Dear readers, I am very pleased to share with you simple and delicious recipes . If you used them, write in the comments if you liked the result. If you have any additions or suggestions, write, I will be happy to review them. And now I wish you only successful dishes and bon appetit!
A good housewife will definitely take care to preserve tomatoes in their own juice for the winter. Recipes for such preparations are presented below.
Tomatoes in store-bought tomato juice
Many housewives are depressing by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the energy and volume of dishes are spent very irrationally.
It will be much better if you use those methods of preservation when you can drink the filling of tomatoes with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice for the winter, the recipes for which require the presence large quantity vegetables, you can resort to store-bought juice. Here is one of the recipes.
Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry. 
Only selected fruits are preserved, without damage or stains. Do not use soft or stale tomatoes. By pickling low-quality tomatoes, the housewife takes a risk - the jars can explode at any moment, and all the work will go down the drain.
Step 2. You also need to prepare spices for canning:
- Bay leaf;
- cherry leaves;
- currant leaves;
- pepper;
- cloves;
- dill;
- garlic.
There are no strict regulations here - there is no friend for taste and color, as they say. Some people prefer to make tomatoes in their own juice with horseradish. This addition will only add piquancy to the canned food. The housewife first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.
Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. Even then, the tomatoes taste amazing, and even little children enjoy drinking the juice afterwards.
Step 3. To cook tomatoes in their own juice without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.
So, the tomatoes are carefully placed in steam-sterilized jars along with spices and seasonings.
Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.
Step 5. At this time, prepare the marinade from the juice. To do this, pour it into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in their own juice for the winter, you can almost double the portion of sugar.
Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for a couple more minutes.
Step 7. The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. The juice should be poured to the very top so that there is no empty space left in the container.
Step 8. Immediately seal the jar with sterilized metal or glass lids.
Step 9. The sealed containers are turned upside down and wrapped warmly.
Only after cooling, the container with tomatoes marinated in juice can be removed to a permanent storage location.
Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.
In the same way, you can cook tomatoes in their own juice with bell peppers. To do this, place the peppers cut into quarters at the very bottom of the jars along the walls. The rest of the recipe remains the same. 
How to cook tomatoes in their own juice with tomato paste
Not everyone likes store-bought tomato juice, because some people believe that it contains too many various unnatural additives. But how to make tomatoes in your own juice, without having on hand required quantity vegetables for making natural juice? Experts believe that there is a way out.
Experienced housewives advise canning tomatoes in their own juice for the winter with tomato paste. Recipes for such preparations suggest using both factory-made paste and home-made paste as a filling for vegetables.
Master class with step-by-step photos of canning tomatoes with tomato paste
Step 1. Select tomatoes are washed.
Step 2. If desired, the housewife can place spices, herbs and seasonings in jars before adding tomatoes.
Hot pepper can spoil the taste of the marinade. You can only put it in jars in rings no more than 2-3 mm wide to give it some spice - it’s not for everyone.
Step 3. Place the tomatoes in sterilized glass jars.
Step 4. Pour boiling water into the jars and leave for 5-6 minutes.
Step 5. Then the water is drained and filled a second time, again with boiling water.
Step 6. While the tomatoes are steaming in hot water, you need to prepare a marinade from tomato paste. First it is bred cold boiled water, keeping the proportions. To do this, take 1 part paste and 3 parts water and mix everything thoroughly.
Step 7. Drain the water from the cans of steamed tomatoes. Boiling tomato juice, reconstituted from the paste and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that there is as little free space as possible. 
Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then the canned food is turned over, placed on the lids so that the bottom is up, and wrapped in something: a blanket, a coat, terry towels.
The longer the heat is maintained in containers with freshly canned vegetables, the better the quality of the preparations will be, the longer they will last.
This method is actually more environmentally friendly than canning tomatoes using juice boxes. And the taste of the filling is in no way inferior to that made from natural tomatoes.
Tomatoes in their own juice - a recipe for centuries!
The most delicious and healthy tomatoes are those that are preserved in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins that are not suitable for storing in jars.
You cannot make juice from moldy, blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for long.
Having selected fruits with cracks and damaged skin, substandard shape and size, they are washed and cut. 
The tomatoes are then put through a juicer. It is recommended to skip the squeezing a couple more times, since after the first squeezing there is still a lot of juice left in it. For example, from 6 kg of tomato almost 4 liters of juice are obtained. Moreover, the last liter is already squeezed out!
If desired, the resulting juice can be strained through a fine sieve or cheesecloth to remove the seeds.
After this, salt and sugar are added to the juice, 2 level teaspoons for every half liter and put on fire.
You should not add vinegar to the juice, as is done when preparing the filling from store-bought juice, since the acids in natural juice that's enough already.
During boiling, foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.
After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.
The tomatoes turn out tender and sweet. And the taste of the filling is difficult to describe! And even the tomato seeds do not spoil the overall impression.
Tomatoes in their own juice with bell peppers and celery
For housewives who do not have a juicer at home, but would like to prepare tomatoes in their own juice for the winter, there is a recipe that is used by amateurs Italian cuisine. After all, the filling that remains after canned tomatoes taken from a jar, it can be used not only as juice, but also as a sauce for lasagna or spaghetti.
Step 1. Wash the tomatoes, select large and cracked ones for juice, and set aside small ones for preservation. For canning 2 kg small tomatoes you will need 3.2 kg of large ones to make juice from them.
Step 2. Tomatoes intended for juice need to be cut and placed in a pan. Add half a liter of water there and place a bunch of celery tied with a thread, about 4-5 branches. 
Step 3. Place the pan on the fire and cook until the tomatoes are well cooked.
Step 4. At this time bell pepper cleared of seeds, washed and cut into quarters. For this proportion, ten pieces will be enough. 
Step 5. Small tomatoes are pierced with a fork so that the skin does not burst during canning. 
Step 6. The celery is removed and discarded, and the tomatoes are pureed in a blender directly in the pan. 
Step 7. The resulting slurry should be rubbed through a sieve to remove pieces of skin and seeds and obtain a thin and delicate consistency. 
Step 8. Add 8 tbsp to the resulting juice. l. sugar and 3 tbsp. l. salt, put back on low heat, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn. 
Step 9. Place 2 laurel leaves, 3-4 peas of allspice and the same amount of black pepper, 2-3 cloves in sterilized jars. Then carefully lay in the tomatoes and bell peppers. 
Step 10. Pour boiling water over the tomatoes, cover with lids and leave for 20 minutes. 
Step 11. After 20-25 minutes, the water from the cans must be drained and the contents filled with boiling juice. 
Step 12. Immediately the jars should be sealed, turned over and wrapped warmly. Canned food should cool slowly - this promotes additional sterilization of the contents. 
Tomatoes in their own juice for the winter step by step
You can preserve tomatoes without filling at all. It is best to use half-liter jars for this recipe. Before filling, they are sterilized over steam by placing them on the spout of a kettle in which water is boiling over a fire.
If you want to make tomatoes in their own juice with garlic, then put 3 cloves of garlic at the bottom of each jar. Also add 7 peppercorns each. You can also throw a couple of cloves on the bottom.
Place half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar in each jar.
Definitely worth remembering! Without citric acid, tomatoes will not last long. You need to put it a little at a time - as much as will fit on the tip of the knife.
Fruits intended for preservation are selected and washed.
Peeled tomatoes are usually prepared in their own juice without marinade for the winter. But since peeling tomatoes is a troublesome task, it’s worth using “grandmother’s” little secret
Having placed the tomatoes in a bowl, pour boiling water over them and leave them there for about 5 minutes. After this, drain the water and pour in cold water. Usually this procedure is enough to easily remove all the skin from the fruit.
Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are placed whole. If the harvest turned out to be such that all the fruits turned out to be large, this recipe is perfect for canning chopped tomatoes in its own juice for the winter.
Filled jars are covered with sterile lids. To do this, boil them for several minutes. Place a piece of cloth at the bottom of the pan with water to avoid splitting the sterilized containers. Place the jars so that their hangers are hidden by water. The fire under the pan of water should be kept moderate.
After the jars have been sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should settle down. In this case, add tomatoes to the containers and cover the jar with a lid again. After the jars are completely filled with tomatoes and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.
These are prepared for the winter delicious tomatoes in their own juice they can stand for 3 years without losing their taste qualities. And canning them, as can be seen from the recipe, is quite simple.
Cherry tomatoes in their own juice - recipe with photos
Perhaps the most delicious and beautiful canned food in its own juice is made from cherry tomatoes. These miniature tomatoes have amazing taste and look great even in canned form.
Making such preparations for the winter means providing yourself and your loved ones with a tasty and healthy dish. 
To prepare, the housewife will need 2 kg of cherry tomatoes and juice. As can be seen from the above recipes, you can use store bought juice, restored from paste and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, since it is natural, unlike all other options.
Prepare a filling from large tomatoes, washing them and cutting them into pieces.
After boiling them over low heat, the mass is crushed with a blender or mixer.
Then grind the mixture through a sieve to remove the seeds and skins of the tomatoes. After this procedure, the juice turns out to be of a thinner consistency than just tomato mass crushed in a blender.
Add 5 tbsp salt to the resulting juice per 3 liters. l. and sugar 6 tbsp. l. If you wish, you can add 5 peppercorns and the same number of bay leaves to the mixture. Some people also add cinnamon. Just a little bit of it is enough - take it on the tip of a knife.
Now the juice should be put back on the fire. It is boiled for 15 minutes after boiling, constantly removing the foam that forms on the surface.
While the juice is boiling, the housewife sterilizes the jars. They can be placed on the spout of a steaming kettle of boiling water. The lids are also sterilized by boiling them.
Smooth whole cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.
Tomatoes are poured with boiling water and kept for 7 minutes.
Then the water is drained and the tomatoes are poured with boiling juice. The filling should be poured to the very edge of the jar. After this, they need to be quickly sealed with lids, turned upside down and covered with a blanket. So the canned food should stand until it cools completely, after which it can be put away for storage.
Cherry tomatoes prepared according to this recipe are extremely delicate in taste. And the juice is so tasty and healthy that after opening the can, the contents “evaporate,” as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is true.
The video shows in more detail how to cook tomatoes in their own juice for the winter:
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