Tomatoes in their own juice – great snack in winter. Canned tomatoes also used for cooking various dishes, and the juice cannot be compared with store-bought.
This time we will give a recipe for tomatoes in their own juice with sterilization and vinegar.
The recipe is easy to prepare and is a classic. home canning. However, each housewife adds something of her own. Everyone in our family loves these tomatoes; marinated in tomato juice they turn out very tender and juicy. This is also for a feast great snack: I drank a glass, ate a tomato, washed it down with tomato juice, and you can also make various cocktails with tomato juice.
What if you haven't had a drink? tomato juice, then it can be used in cooking, for example borscht or stewed cabbage. In general, such preparations will not only brighten up winter everyday life, but will also increase your self-esteem as a good housewife.
To prepare these tomatoes you can use tomatoes different types, very neat and tasty closed tomatoes cherry or other small round tomatoes. For tomato juice it is better to use ripened large tomatoes, which have a lot of juice, you can’t close them in a jar due to their large size.
Taste Info Tomatoes for the winter
Ingredients for two 750 g jars:
- medium tomatoes – 1 kg
- tomatoes for juice – 1.5 kg
- for 1 liter of juice:
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- table vinegar 9% - 1 tbsp. l.;
- Bay leaf– 2 leaves;
- cloves – 3 pcs.;
- allspice- 3 pcs.;
- peppercorns – 6 pcs.
How to cook tomatoes in their own juice with sterilization
Wash the tomatoes, remove the stems and sort. For placing in jars, select elastic, not large tomatoes of the same degree of ripeness. Ripe, fleshy fruits of any size are suitable for making juice. 
Pass the tomatoes through a juicer or obtain juice by grinding hot tomato mass through a sieve. We need pure tomato juice without skin and seeds.
1.5 kilograms of tomatoes is enough to fill two 750 gram jars.
Boil the squeezed juice in a saucepan, add salt, sugar and spices. At this stage, taste the tomato juice, it should be tasty, if there is not enough salt or spices, then add and boil again.
Finally add table vinegar. 
Place tomatoes in pre-sterilized jars and pour hot tomato juice. 
Cover with lids and place in a container with water. Place a cloth napkin or other stand on the bottom of the container. How long does it take to sterilize tomatoes in their own juice?
Sterilization time – 15 minutes. 
When finished, add juice to the edges of the jar and roll up the lids. Turn the jars upside down and leave them in this position until they cool completely. Cover with a towel or blanket. 
Tomatoes prepared according to this recipe in their own juice are stored at room temperature in a dark place. 
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 Not large quantities but I prefer citric acid, since, unlike the first two options, it does not give a noticeable and pronounced aftertaste.
Every day more and more tomatoes are ripening. What should we do with them? After all, we obviously won’t be able to eat everything! Of course, you can add them to different dishes instead of tomato paste or make from them delicious snacks with or . After all, these summer dishes you can eat as much as you like.
But today we will talk about preparations for the winter. Many tomatoes can be used in and pickled, they are very tasty, and also salted without adding vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away before you even have time to blink your eye!
Then this preservation can be served with any dish. But sometimes I use them in preparing some dish. Having done this once you next year You will definitely want to make more, but in larger quantities. Since it is convenient to have such tomatoes on hand.
You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the packaging. And here you can not only make them in any volume, but also eat them later in unlimited quantities. And you will know for sure that they are much better than what you bought!
Using this method, the fruits are very tasty. But you will also definitely drink all of the brine. After all, this is natural tomato juice, which should never be poured out! Also, tomatoes and marinade can be added to soups or any fried dish. This way your dishes will be very tasty.
Ingredients:
- Tomatoes;
- Salt – 1.5 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Tomato juice – 1 l.;
- Vinegar 70% – 1 tsp.
Preparation:
1. First, let's take a look at the banks. Take liter ones to open and eat. Then you won't have to take up space in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to be boiled for 5 minutes.
2. Now wash the tomatoes and at the same time sort them out right away: small ones to the side, and large ones with wounds into the juice.
It is better to use meaty varieties. They are sweeter and quite hard. So our preparation will be finger-licking delicious!
3. The tomatoes that we selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special attachments that immediately separate the pomace and seeds, then you won’t have to strain it. If you used a regular meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist it 1 – 2 more times. then they will not be felt. In any case, this is a rather labor-intensive process.
4. Place the pan with the tomato on the stove and add salt and sugar to it. Boil for exactly 10 minutes.
Liter jars contain about 0.5 liters. juice, and in 2-liter bottles 1 liter, in 3-liter bottles - 1.5 liters.
5. Fill the jars with small fruits. Just first remove their stalks or make several punctures with a toothpick. This way they will marinate much faster.
6. Pour boiling water over the tomatoes and leave for 5 minutes. Cover the jars with lids. Afterwards we pour out the water.
7. Now pour 0.5 teaspoon vinegar into each. And immediately fill it with brine. We do this to the very edge of the neck and roll up the lids. Turn it over and check for leaks. In this position, place it on a towel and cover it with a blanket. Leave it for exactly one day. During this time, our products will continue to be sterilized.
You can store this yummy in any convenient place, even in an apartment under the bed!
How to cook tomatoes in their own juice for the winter without sterilization?
All housewives do not like to sterilize preserved food. After all, this is such a troublesome matter. It takes a lot of time. And in the summer there is not so much of it because everything needs to be done in time. Especially if you do this all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.
Ingredients:
- Tomatoes;
- Black peppercorns – 1 pinch;
- Bay leaf – 1 pc.;
- Salt – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Tomato juice – 1 l.
Preparation:
1. First, wash and sterilize the jars. Pour boiling water over the lids.
2. Wash and sort the tomatoes. We will roll the small ones whole, and we will process the large ones and rotten ones with cracks.
3. It is better to cut off all rot from the fruit. Also cut large ones into several pieces so that they fit into the mouth of a meat grinder or blender. Now we make them thick juice or puree. I use a juicer. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.
Be sure to stir the mixture occasionally to prevent it from burning on the pan.
4. Place bay leaf and allspice and black pepper on the bottom of the jar. Next, stack the tomatoes as tightly as possible so that more can fit. Fill them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we will no longer need it.
5. Our marinade just arrived. Pour it into jars and roll up the lids. Place it upside down on a mat and cover it with a “fur coat.” leave in this position for 24 hours.
We store it in a cellar or basement. And you can serve this yummy dish with any potato and more!
Recipe for cooking tomatoes in their own juice without vinegar:
As you have already noticed, we try not to use acid in many preparations. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Give it a try. And we will also preserve in liter jars, because it’s very convenient!
Ingredients:
- Tomatoes;
- Tomato juice – 1 l.;
- Salt – 2 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Pepper sweet pea- 2 pcs.;
- Cloves – 1 pc.;
- Bay leaf – 1 pc.
Preparation:
1. Wash the tomatoes. Cut large ones into several pieces and put them in a blender bowl. Grind them to such an extent that there is not puree, but juice. Pour it into a saucepan and add salt and sugar. Place on the stove and cook for 10 minutes.
From 1 kg. Tomato will yield about 1 liter of juice. But try to choose overripe fruits, then the liquid will be more tasty.
2. Wash the jars and put pepper, cloves and bay leaves on the bottom. Place tomatoes on top. Choose smaller and denser fruits. This way they won't turn into mush.
3. Boil water and pour it over our fruits. Cover with a lid and leave for 10 minutes. Then drain and fill with boiling water again.
4. After 5 minutes, having drained all the water, pour in tomato marinade. We roll up the jars and put them under the blanket until they cool completely.
I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree together with bell pepper. Something like a cure turns out. It's probably very tasty though. I will definitely try to make these this year.
So what do you think? I won't say it's difficult, but it's quite troublesome. Although the result is worth it. If you know. How else can you make such tomatoes, then be sure to share your recipe with us and our readers in the comments.
How to salt tomatoes in their own juice without peeling?
There is one more interesting way make tomatoes in your own juice. But you just have to tinker with it a little longer. After all, we want to make them without the peel. And this process takes a little longer. But we will save it on filling.
Ingredients:
- Tomatoes;
- Salt – 1 tsp;
- Sugar – 1 tbsp. l.;
- Garlic – 1 tooth;
- Black peppercorns – 2 pcs.;
- Allspice – 1 pc.;
- Bay leaf – 1/2 pcs.
Preparation:
1. Wash the tomatoes and immediately sort them out. Immediately cut the overripe and cracked ones into pieces and put them in a blender. We will need puree from them. Place the finished product immediately into the pan. You need to cook it for 10 minutes.
2. We will blanch smaller and whole fruits. To do this, put a pan of water on the stove and boil it. We make a cross-shaped cut on the tops of the tomatoes and place them in boiling water. When the peels crack, transfer them to cold water. This must be done with all fruits.
3. Now put spices on the bottom of clean jars. We remove the skin from the tomatoes, which comes off very easily, and put them in jars. Don't tamp too hard if you don't want to get porridge.
4. Pour salt and sugar into the jars on top. By this time the tomato puree has boiled. Pour the hot mixture into containers and cover with metal lids.
5. Place the jars in a pan with warm or hot water. Sterilize for about 20 minutes after the water boils in the pan. Then we roll up the lids and put them under the blanket.
Such jars are stored in the basement, pantry or cellar.
Time has flown by, and we are parting with you again. I hope you enjoyed my recipes and chose one to make this year. Or maybe a little bit of everyone? Don't hesitate, it will be delicious!
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.
- Place the tomato paste in a bowl and pour some hot water, 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.
For a 3-liter jar of tomatoes we will take:
- 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.
- We taste the marinade, 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!
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