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 just drink it or cook with it various sauces, gas stations.
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 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 are scalded with boiling water and cooled under running cold water. The fruits are peeled and minced through a meat grinder. Salt, sugar and allspice are added to the juice. 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 a tablespoon of vinegar is poured into each liter jar, 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 do not need to be refilled.
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 pan 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 for the winter - simple and tasty dish. This type of canning allows you to kill two birds with one stone: firstly, you get delicious salted tomatoes that can be served for lunch with any main course, and secondly, you always have tomato juice ready home production, which children can drink, and can also be used to prepare sauce for any dish.
Pickling tomatoes in their own juice does not require special ingredients, just salt and sugar. For six liters finished product you need to take four kilos of medium-sized tomatoes and six kilos of ripe and juicy fruits for juice. For every liter of juice, a spoonful of salt and one and a half sugar.
When choosing tomatoes, you need to pay attention to two types, the first should be dense and small to fit comfortably into the container, and the second should be juicy and fleshy, preferably large, and if they are damaged, this is not critical, the damaged areas can always be cut out .
First, wash the tomatoes, place them on a towel to remove excess liquid, then put them in jars. When we canned tomatoes in their own juice, it is better to take a container with a volume of 2-3 liters.
To prepare tomato puree, you can use a pressure cooker or a juicer, but the “old-fashioned” method is also available to everyone. Ripe fruits need to be cut into large pieces, place in an enamel bowl and cook until soft. You need to cover the pan with a lid, so they will release the liquid faster and release the pulp.
The resulting mass must be passed through a sieve, this way you will separate all the seeds and skins that can spoil the taste of the preserve. Depending on the degree of ripeness and variety, the amount obtained at the end varies. tomato product, so it must be measured, for example, poured into a liter jar. For every liter there is a spoonful of salt and one and a half tablespoons of sugar without a slide. If your tomatoes are sour, then it’s better granulated sugar add a little more, but the tomato should still be salty.
Keep in mind that a tightly packed two-liter bottle requires about a liter of tomato juice. It acts as a marinade and penetrates into every fruit that is marinated as a result. Boil the mixture for 15 minutes. Pour hot into the jars: pour into the first one, cover it with a sterile lid and place it in a pan of water for sterilization, then pour the second one, cover it and place it, and do this with all the jars. Two liter jars It takes half an hour to sterilize, liter - 15 minutes, three-liter - 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
- 3 kg 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 and horseradish
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, Brazilian style
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 tomato juice with Ogonyok seasoning
Ingredients:
- red 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;
- seasoning composition: Tomatoes – 1.5 kg;
- chopped horseradish and garlic mixed – 80 g;
- sugar – 1 tsp;
- salt – 3 tsp.
Preparation:
For seasoning, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly. Then prepare red tomatoes, garlic, currant leaves, cherries, horseradish, dill, bay leaf, pepper.
Wash all the vegetables, prepare the jars, boil the lids for 5 minutes. Place garlic and herbs on the bottom of the jars, then tomatoes. Boil the prepared seasoning 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.
How to cook stuffed tomatoes in tomato juice 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 them in half, but not all the way to the end. Peel the garlic and cut into thin slices. Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs.
Wash the pepper and cut in half. Sterilize the jar. Place spices, onion, garlic clove on the bottom, hot peppers, half dill and horseradish. Then place the tomatoes themselves tightly. It is advisable if the tomatoes lie as close to each other as possible.
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. Cover it with a lid for 15 minutes, then close it with a boiled lid and, turning it upside down, put it in a warm place for a day, wrapping it up.
Video: Recipe for tomatoes in their own juice without vinegar and citric acid
Tomatoes in their own juice for the winter. Recipe with step by step photos
, teacher at MBOU "Basic comprehensive boarding school No. 3 named after Hero of Russia Vladimir Elizarov"Description: The master class is designed for schoolchildren of 6th grade and older, and their parents. This material can be used by technology teachers when studying the “Cooking” section and by anyone who loves home canning.
Difficulty level: Average. Running time 1 hour
Purpose: autumn preparations.
In its own way nutritional value tomatoes occupy one of the first places among vegetables. Tomatoes contain vitamins (C, B1, B2, PP, K), carotene, and minerals- salts of iron, phosphorus and potassium.
Tomatoes are recommended for food for patients with metabolic disorders. They are useful for diseases of cardio-vascular system. Pectic substances fruits reduce cholesterol levels in the blood and inhibit the growth of bacteria.
Pickled tomatoes are well stored at home. They contain a large number of leucopene, which serves excellent prevention oncological diseases.
Each housewife has her own recipes for canning tomatoes that her loved ones like. I want to offer you a recipe for the ages - tomatoes in their own juice. The most delicious and natural option canned tomatoes, since they are prepared without vinegar. I'm attracted to minimal amount ingredients and “waste-free technology” - you can eat canned tomatoes and drink tomato juice. This master class was held during a technology lesson in 6th grade.
Target: Preserve tomatoes in a small jar.
Tasks:
- expand the idea of procuring vegetables for future use;
- form an idea of ways to preserve vitamins for a long time;
- prepare for independent living;
- cultivate cognitive interest in cooking.
To prepare the dish we will need:
1.Ingredients:
Tomatoes
- salt
- sugar
2. Equipment:
2.1 To prepare the workpiece
- Glass jar with screw cap
- Dishes
- Small enamel pan
- Table and teaspoon
- Knife
- Meat grinder
- Sieve
- Wooden toothpicks
2.2. For pasteurization
- A larger saucepan so that the jar fits completely
- Napkin
- Grab for cans (tongs)
Keep clean.
At home canning your kitchen should resemble an operating room.
Progress:
1. Most important condition Canning tomatoes involves sorting them. You should not mix tomatoes of different degrees of ripening in one jar, for example, red and green, pink and brown.
Wash the tomatoes thoroughly, preferably warm water. All vegetables and fruits that have come into contact with the ground are at risk of infection. The microbe botulinus is very common in nature and can get into canned food with particles of soil if the products were poorly washed, were not in thoroughly washed containers, or the necessary sterilization regimes were not followed.
Divide the clean fruits into 2 parts:
- small elastic tomatoes for placing in a jar
- large and soft for making juice.
Small and medium-sized tomatoes, which have excellent taste and visual qualities, are best suited for canning.
It is advisable to dry the fruits on a napkin, but I just left them on the plates and moved on to the next stage of the harvesting process.
2. Wash the jar and lid with baking soda and rinse under running water. The edges and threads of the can must be smooth, without chips. The jar itself is without cracks.
3. Place the jar and lid in an oven preheated to 100 degrees to sterilize for 15 minutes. It is advisable to prepare a spare cover (what if something goes wrong with the first one).
Sterilize glass jars maybe for a couple, in microwave oven, in a double boiler or by boiling in a saucepan.
4. Ripe large tomatoes cut and pass through a blender or meat grinder. We will use them to prepare juice for pouring.
The result tomato puree place in a small saucepan, bring to a boil, stirring, then reduce heat and simmer for another 5 - 10 minutes.
Remove from the stove and cool so as not to burn yourself during further work.
5. Place dried tomatoes tightly in a jar (as many as will fit). The fruits must be free of spots, defects, cracks and without stalks.
Pre-prick each fruit at the location of the stalk with a wooden needle (toothpick) so that it does not burst during canning.
6. Rub tomato puree through a sieve. I don’t like it if there are seeds in tomato juice, it doesn’t look very nice and after a while such a preparation can taste bitter.
Typically, when canning vegetables, half the volume of the jar is occupied by liquid. Therefore, my 0.5 liter jar will require approximately a glass (250 ml) of juice.
Considering that I came across a fine-mesh sieve and the pulp practically does not pass through it, and there were large tomatoes in sufficient quantity, I decided to squeeze out all the juice (don’t let the goodness go to waste!) and boil it to the required volume. Tomato juice should be boiled until foam stops forming. The foam needs to be removed.
For every 1.5 liters of juice, it is recommended to add 1 tablespoon of sugar and salt. I added the ingredients to the tomato juice, 1 teaspoon at a time (without a slide).
7. At the same time as boiling the juice, I had to put a pan on the adjacent burner to prepare water for pasteurization (there is no hot water). If there is a hot water supply, you can pour water directly from the tap or boil a kettle.
Pasteurization is the short-term heating of food products in order to suppress the vital activity of microorganisms.
First place a napkin folded in several layers on the bottom of the pan so that the liquid in the jar does not break during boiling.
8. Pour boiled hot juice over the tomatoes in the jar, without adding about 1 cm to the edges of the neck, because with further heating of the jar the liquid will expand (increase in volume) and may overflow.
9. Cover the jar with a sterile lid and place in a pan of hot water to pasteurize for 10 minutes.
Time is counted from the moment the liquid boils.
Three-liter jars are sterilized for 25 minutes, liter jars for 15 minutes, half-liter jars for 10 minutes. Let it simmer quietly.
10. After the allotted time has passed, remove the jar from the pan using tongs. Immediately screw the lid on tightly.
11. Then carefully tilt the jar over the plate and make sure that the juice does not leak. Checking the tightness of the closure of canned food after heat treatment is quite simple. If drops or a stream of juice appear, bubbles, foam appear, or a characteristic sound is heard, then air is entering inside. You can unscrew the lid and try to seal the jar again with the same lid, while trying to tighten it tightly. This sometimes happens if, in order to save money, we use a cover that has already been used. With new covers, this problem practically does not happen.
If the juice still leaks, briefly return the jar to the pan with hot water to keep it warm. The burner under the pan should already be turned off. Boil the spare sterile lid again and seal the jar completely.
If everything is fine, shake the jar or roll it over the table surface, place the lid down and leave until it cools completely.
The next day, turn the jar over and store it.
It is better to store tomatoes prepared according to this recipe in a cool place. They will undoubtedly delight you with their juiciness and freshness without any unnecessary impurities in the form of vinegar or vegetable oil.
A good housewife will not be embarrassed by the arrival of unexpected guests if she knows what she has in mind. required quantity There are all kinds of canned food.
My students also manage to prepare sufficient quantities of pickles, jams, marinades and compotes.
All autumn preparations prepared in the first quarter during cooking lessons are stored in the technology room. Housewives check the condition of their jars weekly.
Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”
Canned or salted tomatoes are the first to disappear from the pantry. IN Lately I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.
But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here it turns out double benefit— You can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!
Today I want to introduce you to several wonderful and simple recipes tomatoes in their own juice.
The most delicious recipe for tomatoes in their own juice
This recipe is my family's favorite, so we'll start with that. For such a workpiece it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.
We will need:
- tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)
For 1 liter of tomato juice:
- salt - 1.5 tbsp. l.
- sugar - 3 tbsp. l.
Pour 1 tbsp into each jar. l. apple cider vinegar
We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.
We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.
To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.
It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.
First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.
While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.
To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of the stalk. Or you can cut off the tip with a knife.
Remember to be careful when pouring. To prevent the jar from cracking, pour just a little hot water into the bottom and wait a few seconds. Do not pour in all the water at once, but gradually.
Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.
Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.
Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.
Canning tomatoes at home without sterilization
Simple and quick recipes Everyone probably loves it very much. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But this will not affect the taste of our preparation. Let's get started.
We will need:
- tomatoes
For 1 liter of tomato juice:
- salt - 1 tbsp. l.
- sugar - 1 tsp.
For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.
For juice we will use big tomatoes yellow in color, and put small plum tomatoes in jars.
Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.
We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.
If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.
Any preparation for the winter loves cleanliness!
Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.
Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.
Cover with clean metal lids and close tightly. Turn the jars upside down.
We just have to wait for a reason to open this delicacy.
A recipe for centuries - tomatoes for the winter with vinegar
IN classic recipe When preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.
A simple recipe for a 1 liter jar of garlic
We will need:
- tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
- black peppercorns
- Bay leaf
- allspice
- garlic
- cinnamon
- carnation
For 1 liter jar:
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- vinegar - 1 tsp.
There are recipes in which, instead of natural tomato juice, tomato paste. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.
Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. We bring the tomatoes to homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.
During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.
While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Place the chopped large pieces tomatoes. Fill the jars with hot water, preferably from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.
Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.
You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.
Pour the prepared hot juice over the tomatoes again and immediately twist metal lid and turn the jar over.
As you can see, everything is simple. And after a few days you can enjoy a delicious snack.
Video on how to cook tomatoes in tomato juice without vinegar
When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.
Finger-licking tomatoes without peel and marinade
Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.
We will need:
- tomatoes
For 1 liter jar:
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- vinegar - optional 1 tbsp. l.
We will need to remove the skin from the tomatoes. To make this easier, make a crosswise cut on the tomato with a sharp knife.
Pour boiling water over the tomatoes. After this, the skin comes off very easily.
Now cut the tomatoes into pieces.
The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.
Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.
Place the jar in a pan of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.
At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.
In fact, you will lick your fingers!
Cooking tomatoes in their own juice with bell peppers
If you add bell pepper to the marinade, the appetizer will receive a special flavor. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.
We will need:
- tomatoes
- bell pepper
- celery leaves
- garlic
- Bay leaf
- black peppercorns
Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.
We select small beautiful tomatoes, which we will place in jars. We pierce each tomato with a knife at the stalk.
Place peppercorns, bay leaves and fresh leaves celery.
Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of garlic cloves inside the jar.
Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.
At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.
Slice small pieces bell pepper Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.
Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.
We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.
Be sure to try this recipe, you won’t regret it.
Quick salted tomatoes in their own juice - video from Grandma Emma
I just couldn't resist introducing you to one more wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.
So, another method of preparation that will help please you and your family for a long time. cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.
I wish you inspiration in the kitchen!
If all supermarkets suddenly run out of tomato paste, a jar of these tomatoes, prudently prepared in the summer, will help you survive this unpleasant event. What do borscht, meatballs with gravy, cabbage rolls, pizza, the famous Italian sauce for pasta? Of course, tomato! This is the alpha and omega of nourishing winter diet food, three pillars of variety home menu. We most often replace natural product a concentrate made in production with a large handful of preservatives and dyes. Because it costs less. But I want to teach you how to cook delicious tomatoes in its own juice for the winter. The recipes are finger licking good. They are very helpful and even help you save money when vegetables at the market cost a figurative three kopecks. The taste of this homemade far superior to the popular concentrated paste. The tomatoes turn out juicy and appetizing; they can be eaten as a snack. A flavored juice suitable for preparing your favorite dishes.
Delicious canned tomatoes without skin in tomato juice
Cooking borscht is no problem! Do delicious pasta a la Bolognese - no problem! Cooking cabbage soup - nothing could be easier! This kind of preservation will come in handy every day. Much tastier and far healthier than any store-bought product.
Ingredients:
It turns out: approximately 1 l
How to prepare tomatoes canned in their own juice for the winter:
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Wash the tomatoes. Remove any remaining stem. Cut large fruits into small slices. Make tomato juice.
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While large vegetables are simmering on the stove, take care of the small ones. In order for the skin to be easily removed and the surface of the tomato to remain smooth, it must be blanched. Cut each tomato shallowly crosswise. Boil the water. Reduce heat to a low but constant simmer. Place tomatoes in boiling water. Wait 3-5 minutes. Take it out. Cool slightly. Get rid of the skin. It comes off easily and quickly. |
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Prepare the jars. I most often use containers with a capacity of up to 1 liter so that the workpiece is enough for 1-2 times. Wash the inside surface thoroughly. It is not necessary to sterilize the jars first. Arrange small tomatoes. Try to fill the jars as tightly as possible, but do not squeeze the blanched fruits so that they do not become deformed. In addition, you need to leave room for tomato juice. |
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Return to large tomatoes. Press the soft wedges through a metal sieve to remove the skin and seeds. As a result, you will get a thick, homogeneous, rich juice. If using a juicer, of course, skip this step. The device itself will separate the pulp from tomato pulp. Send ready mass into a heatproof bowl. |
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Add salt and sugar. |
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Add a few allspice peas or a pinch of cinnamon for flavor. The use of umbrellas of dill and cloves is also allowed. Or you can, in fact, not put anything in so that the taste of the tomatoes remains natural. |
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Bring to a boil. Boil for a couple of minutes. Skim off the foam. |
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Pour hot juice over the canned tomatoes. Cover with lids. Place in a large saucepan of gently simmering water. Place a towel under the bottom of the jars to prevent the glass from breaking. Sterilize the workpiece for 10 minutes (time countdown after re-boiling). Roll up. Check that the seal is secure (turn the jars over). If nothing is leaking anywhere, wrap the preserves tightly to slow down the cooling process. |
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The next day, when the tomatoes have cooled, put them in the cellar or pantry. Store until winter at a temperature not exceeding 20 degrees, avoid direct contact sun rays. Everything in this preparation turns out delicious - juicy tomatoes without rough skin, and tomato juice, which can be used in making borscht, sauces, gravy, or just drink. It's hard to resist licking every single finger! |
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Whole tomatoes sealed in their own juice (no vinegar)
Delicious - just lick your fingers. Simply - to the point of impossibility. Universal blank juicy, aromatic tomatoes for the winter without any sterilization or other preparation difficulties. It stores well and is used up record-breakingly quickly.
Required:
Result: approximately 2 l
Cooking method:
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Pay attention to small fruits first. Go through them. Choose the ripest, most beautiful, undamaged ones. Wash it. Using a clean toothpick, make several punctures around the stalk stain. |
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Since preservation is prepared without sterilization, it is advisable to hold the jars over steam or bake them in the oven. As a last resort, pour boiling water over the inside of the container several times. For the preparation, it is advisable to use containers with a volume of 0.75-1.5 liters. Place spices on the bottom. I took garlic, dill inflorescence, cloves. |
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Fill the jars with tomatoes. Do not place too tightly so that the juice can freely fill all the voids. Boil about 1 liter drinking water. Pour over the tomatoes. Cover with clean boiled lids. Let the workpiece stand for 15-20 minutes. Drain the water so that the fruits and spices remain inside. Repeat the procedure again. |
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At the same time, prepare the second component of the preparation - thick juice from large tomatoes. This can be done in several ways. The first is to put the vegetable through a juicer. The second one I described in detail. The third is suitable for those who do not care about a uniform consistency. Just puree large tomatoes with a blender. This will leave small pieces of skin, but this doesn’t really affect the taste. This juice puree is suitable for cooking, for example. |
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Pour the mixture into a saucepan. Add salt and sugar. Boil it. Cook over medium heat for 25-30 minutes. Be sure to remove the foam with a slotted spoon. |
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Here important point. The end of cooking the juice should approximately coincide in time with the second draining of water from the jars with small tomatoes. That is, everything should be hot. Fill the container with tomato. Cork it. Do you want to save the preparation for the winter? Better to use tin lids under the seaming machine. For storage of less than 2 months, twist-off screw caps are also suitable. Turn the closed can over. Cover with several layers of warm cloth. Leave until completely cooled. |
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Store canned tomatoes in your own thick juice in a dry place, inaccessible to the sun and moisture, at a temperature of no more than +10 degrees. Thanks to the spices, the preparation turns out aromatic, rich, piquant - well, you just want to lick the fingers on both hands. |
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