Now many hostesses are busy preserving tomatoes in own juice for the winter, and just as they serve good addition for lunch or dinner. Such recipes as “lick your fingers” are probably in stock for every experienced housewife.
It's nice to open cold winter a jar of juicy and fragrant tomatoes that will remind us of the taste of summer! This delicious preservation can serve us as a separate snack as well as an addition to various dishes.
In this article, I offer you delicious recipes tomatoes in their own juice, for the winter. All of them are very successful and correctly verified and, moreover, easy to prepare. Grab your pens quickly and write them down so you don't lose them! And this link is for those who missed it
Ingredients for 7 liters:
- Tomatoes - 7-8 kg
- sugar - 6 tbsp. l
- Bay leaf- 4 things
- allspice - 5 pcs
- salt - 5 tbsp. l.
Cooking method:
We wash the tomatoes in water and lay out the denser fruits in clean jars, and cut them softer and twist them in a meat grinder or using a blender.
Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.
From the moment the whole mass boils, cook for about 10-15 minutes more over low heat, constantly removing the foam. During this time, the foam should stop forming, which means the filling is ready.
Meanwhile, pour boiling water into jars with tomatoes, cover with lids and leave for 10 minutes.
Then we drain the water and pour the hot filling, tighten the lids tightly, turn upside down, cover with a towel and leave to cool completely.
Tomatoes are fragrant and delicate in taste and are stored both in a cool place and at room temperature.
Cherry in its own juice for the winter
Ingredients:
- Cherry - 5 kg
- sugar - 3 tbsp. l
- salt - 1.5 tbsp. l.
Cooking method:
First of all, we sort more hard tomatoes separately, and softer go for juice. Then rinse them well in running water.
We lay out the cherry fruits in jars, which we previously thoroughly washed and pour them with boiling water, slightly covering them with lids.
And we twist the fruits softer through a meat grinder or grind with a blender. It is also possible after this procedure to pass the resulting mass through a sieve to get rid of particles of the peel. Pour the tomato juice into a suitable pan, add the above amount of salt and sugar, and then put on fire. Let it boil and boil for a few minutes over medium heat.
Drain the water from the cans of tomatoes and pour hot tomato juice. We wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.
Let them cool down completely. Then we put it away for storage.
How to cook tomatoes with slices in your own juice with a photo
Ingredients:
- Tomatoes - 8 kg
- water - 1.5 liters
- garlic - 8 cloves
- celery leaves - 2 pcs
- rock salt - 1 tbsp. l.
Cooking method:
We clean the fruits from the tails and wash them in water. I also wash the jars with soda and rinse in warm water.
Then we cut large tomatoes into four parts, and small ones into two.
Now we spread the garlic in jars, first cut into small slices, followed by a sprig of celery, and only then we tightly lay out the chopped tomato slices.
Next, for the brine, mix water with salt, put it on fire and let it boil. Then we remove and fill it with tomatoes. Filled jars are placed in a saucepan with hot water, on the bottom of which a towel was previously laid out and sterilized for 5-7 minutes. Now we take out the jars, wipe them and roll them up with lids.
It remains only to turn them upside down, then wrap them in a warm blanket and leave it until it cools completely.
Recipe for making tomatoes in your own juice with horseradish for the winter
Ingredients:
- Hard tomatoes - 2 kg
- overripe tomatoes - 2 kg
- Bulgarian pepper - 250 gr
- chopped horseradish - 1/4 cup
- minced garlic - 1/4 cup
- sugar - 4 tbsp. l
- peppercorns
- salt - 2 tbsp. l.
Cooking method:
We twist the overripe tomatoes in a meat grinder, transfer to a basin, add to this mass chopped into small slices bell pepper, finely chopped garlic, horseradish and add salt and sugar and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.
In the washed jars we lay out slightly unripe hard tomatoes, add up to 5 pieces of peppercorns to each jar and pour over the tomato mass.
We put the jars to be sterilized in slightly boiling water for 10 minutes (liter), and hold three liter ones for up to 30 minutes.
Now we roll it up with boiled lids, turn it over, wrap it in a warm blanket and leave it to cool completely.
Tomatoes in their own juice (video) - a recipe for the ages
Of course, the most delicious and healthy tomatoes there will be those that are preserved in freshly squeezed juice. Although the fill for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not go for laying in jars.
Enjoy your meal!!!
Hello dear readers! We are slowly getting ready for harvest season. After all, now they sing a lot of vegetables. Today I would like to describe a simple recipe for making tomatoes in their own juice for the winter. This method requires a separate article with analysis.
We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use just such a pickling option. The end result is very tasty. These tomatoes can be used anywhere. They go very well with the second course. Can be used in cooking soup. And the juice is drunk with a bang.
The recipes that we will analyze are very simple. I will try to show each step clearly with a photo. And you will have no doubts. You can cook really tasty. Family and friends will be delighted.
It is also good to prepare salads for the winter from them. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy recipes. I recommend to look.
Article menu:
We proceed to the analysis of methods for harvesting red vegetables
A simple recipe for tomatoes in their own juice: canning without sterilization
We begin the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first way is not quite usual. We will use orange tomatoes as they have a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.
From these varieties we will make tomato juice. It certainly won't turn bright red. But it has a high content of vitamin C.
And we will lay tomatoes of a small size of pepper-shaped type. Everything is very simple. We will roll up without sterilization.
Do not look at the fact that we use yellow and orange tomatoes as a fill. You can use any variety. Take what is more.
Not needed (approximate calculation) for 1 liter tomato juice:
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
Usually, for 2 kilograms of tomatoes, somewhere around 1 liter of juice comes out.
Let's start preparing:
1. Wash vegetables very well. We cut those that will go to the juice. We pass them through a juicer or meat grinder. There isn't much difference. Just a juicer separates the peel from the pulp.
The same goes for a mixer.
2. Pour the juice into a saucepan. AT this case we got 4 liters. We put the pan on the fire and at the same time add salt and sugar. As a result, pour out 4 teaspoons of sugar and 4 tablespoons of salt with a small slide. We mix everything. Cook after boiling over low heat with constant stirring for about 10 minutes.
Foam can be removed if desired.
The easy way to sterilize in the microwave
3. While the tomato juice is being cooked, we sterilize the jars using a microwave. You can take a ferry, but it's more convenient. We put jars in the microwave. If standing does not fit, put on its side. Add a little water to each jar. We launch on a few minutes.
4. Next, put the tomatoes in sterilized jars. We do not prepare tomatoes in any way. We do not cut, we do not pierce them. They just need to be washed well. They are plum-shaped and small in size. The jar must be filled completely to the top.
You can also peel the skin off the tomatoes.
5. The next step is that we fill the filled jars with boiling water. Straight to the cool boiling water was. Pour slowly so that the tomatoes do not burst. In this state, leave for 10 minutes, while closing the lids.
We simply scald the lids with boiling water before this.
6. Our tomatoes warmed up. Next, drain the water from each jar. And the last step is coming. Pour hot tomato juice into jars. Fill to the very neck. You do not pay attention to the fact that the juice turned orange. We just used pineapple litter.
7. We twist the lids on the jars stronger. And immediately turn over. Cover with a warm towel. Waiting for it to completely cool down. Then we transfer to the cellar or a cool place.
Ready. Got a great color. The cooking technology is so simple that very little time is spent on the whole process. And in summer, tomatoes will delight not only in color, but also in taste.
Tomatoes in their own juice for the winter - cooking without vinegar
Again, they are easy to make. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades, sauces. Great addition to various dishes. We will cook without sterilization, vinegar and citric acid.
I will take into account for 7 cans, each with a volume of 1 liter
We will need:
- Small dense tomatoes - 4.5 kilograms
- Tomatoes for pouring - 3.5 kilograms
- Sugar - 6 tablespoons
- Salt - 5 tablespoons
- Allspice - 5 pieces
- Bay leaf - 4 leaves
Step by step preparation:
1. Wash and dry the tomatoes thoroughly. Arrange in sterilized jars.
2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.
Can be used for filling soft tomatoes. Basically, any will do.
3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.
Optionally you can add allspice and bay leaf
Mix and put on fire.
4. While we are preparing the tomato filling, pour our jars of tomatoes with boiling water. Cover with lids and cover with a towel.
5. Remove the foam from the filling. From the moment of boiling over low heat, cook for 10-15 minutes. As soon as the foam stops forming, it is ready.
6. Drain the cooled water from the cans. Fill with tomato sauce. Roll up the lid, screwing tightly. Turn over and cover with a towel. Leave to cool completely. Tomatoes are fragrant and delicate in taste. Preserved in this way, they are very well stored both in a cool place and in an apartment.
AT tomato sauce You can also add salt and sugar if you wish.
Read more additional. The article contains various variations cooking. It will be interesting.
Delicious non-sterilized tomatoes with tomato paste
Now let's look at one more interesting way. And we will use tomato paste, or rather home cooking. Of course, you can use the purchased one. The author interestingly and step by step explains canning at each stage.
Products featured in the video
- Tomatoes - 5 kilograms
- Salt - 1/2 tablespoon
- Sunflower oil - 1 tablespoon
Dear subscribers, as promised, we have analyzed in great detail the canning of tomatoes in our own juice for the winter. And how can they be prepared without sterilization without vinegar and citric acid. It turns out that you can still do without spices. But this is optional.
Cook with pleasure. If you liked the recipes, put the class and likes. Share recipes with family and friends. Leave your comments. Nobody will be left unanswered. I wish you happiness and good! And delicious tomatoes.
Today we are preparing tomatoes in our own juice for the winter. To do this, we need fresh, ripe and whole tomato fruits. This cooking method resembles fruit compotes. Tomato fruits in this topic can be preserved with skin and
We will not consider tomato fruits that are defective - sluggish, too ugly or ribbed, underripe or unevenly ripened, bruised, moldy or diseased.
For all recipes, tomatoes should be washed well in water to remove all impurities. And only fruits with minor defects can be used to make tomato juice.
Tomatoes in their own juice - a proven recipe for the winter without vinegar
Recipe preparation:
To prepare the recipe, we will need tomato juice in large quantities. To do this, you can use the attachment to the meat grinder for squeezing juice. Tomatoes are cut into pieces and placed in the inlet of the meat grinder.
In this prefix, the cake goes into one hole, and the tomato juice is poured down the tray into another hole.
You can simply skip the tomatoes through a meat grinder and rub the mass through a sieve.
We have a full pot of concentrated tomato juice.
Now we will cook tomatoes in our own juice for 2 liter jars. Banks must be clean and sterilized. For 1 liter jar with tomatoes leaves half a liter of tomato juice.
We take a measuring cup with a capacity of 1 liter, fill it with juice and pour it into another pan.
And add another ladle for evaporation.
In the second pan, pour one tablespoon of salt without a slide and one teaspoon granulated sugar.
We put the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment of boiling. Stir occasionally.
We begin to lay the whole fruits of tomatoes in jars. To do this, cut off the stem with a knife.
Perhaps you have special device to remove the stalk from tomatoes - use it. In the photo, a device for removing the tails of strawberries - it was perfect for our case.
We put the tomatoes in jars to the very top without any spices. Fill jars with tomatoes with boiling water.
We cover the top of the jars with sterilized lids and leave it for 10 minutes.
Then, we put a lid with holes on the jar and pour out the water. We don't need her.
Pour the prepared tomato juice to the tomatoes in jars.
Close tin lids typewriter.
Turn closed jars upside down.
We wrap the jars until they cool completely.
The recipe for tomatoes in tomato juice is ready.
Tomatoes in their own juice with garlic, sweet pepper, spices and herbs
Recipe preparation:
We prepare three liter sterilized jars.
Wash medium sized tomatoes well.
We pierce each stalk with a knife so that the tomatoes warm up well.
In each jar we put: peppercorns, celery leaves and bay leaves.
Three cloves of garlic are placed in water for 10 minutes so that it is well cleaned. We clean the garlic cloves.
We put tomatoes in jars and chopped garlic cloves on top.
Fill each jar with hot boiled water.
Cover the jars with lids and a towel for 20 minutes.
Pepper cut into small slices.
Place the chopped pepper in a bowl in which we will boil the tomato juice.
We prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.
This is how homogeneous tomato juice is obtained in a blender bowl.
Pour the juice into the container to the chopped pepper. Salt to taste and mix.
After 20 minutes, we put gauze on the neck of the jar of tomatoes and drain the water.
Then we pour another clean boiled water into the jars. hot water(second time).
Cover the top with lids for 10 minutes.
Tomatoes in their own juice for the winter - video recipe with vinegar
In winter, the fruits are eaten whole with pleasure, or you can cook a salad, sauce, season the soup.
Tomatoes in a tomato for the winter with sterilization
Would need:
- 3 kg ripe small-fruited tomatoes
- 2 kg large ripe tomatoes
- 80 g salt
- 50 g sugar
Cooking:
- Wash small-fruited tomatoes and chop in several places with a pointed stick.
- Put prepared tomatoes in jars up to their shoulders.
- Cut large tomatoes into pieces and heat in a pan under a lid, without boiling.
- Rub the hot mass of tomatoes through a large sieve.
- Dissolve salt, sugar in the hot mass of tomatoes, mix well.
- Then pour tomatoes in jars with tomato mass so that the level of tomato juice is 2 cm below the edges of the jar.
- Sterilize liter jars in boiling water for 10 minutes.
Heat sterilization is the main way to preserve vegetables. This method is based on the termination of biochemical processes and the destruction of pathogenic microflora under the influence of high temperature.
Delicious tomatoes in their own juice - video recipe for 3 liter jars
You learned the recipes for tomato preparations in their own juice for the winter with whole fruits with skin. In the next article, you will learn how to prepare tomatoes for the winter without skins.
Do you love tomatoes as much as I do? It seems to me that both in winter and in summer I would eat them, seasoned with sour cream or butter, and washed down with tomato juice. So to speak, a double dose of vitamins! And the iron contained in them is useful for the heart, and the nerves will be controlled thanks to magnesium and B vitamins, and lycopene will protect against neoplasms.
And by the way, it's very a good idea! Why not marinate them in your own juice? Natural organic acids will not only keep these useful fruits, but will also allow you to enjoy "the same summer taste" even in the most severe cold.
The filling itself can be made independently from twisted tomatoes, or you can use ready-made tomato paste. It all depends on the amount of these vegetables and the time you have.
Perhaps the most reliable harvesting method can be considered the one that uses the minimum amount of additives. Nothing extra! The less all kinds of spices, the taste will be closer to the fresh original.
We have already told regular readers of such a workpiece. And today is another version of this series.
I usually roll a large number of according to this recipe, so the composition of the ladies is based on 15 kg of tomato. Of these, about 5 kg of beautiful whole fruits are best left for filling jars, and the rest is passed through a juicer.
We will need:
- Ripe tomatoes - 15 kg.
- Sugar - 3-4 tbsp. l.
- Salt - 2 tbsp. l.
Cooking:
1. Rinse and dry the tomatoes well. Then select absolutely whole, even small tomatoes that can easily crawl into whole jars.
Place them in a pre-sterilized glass container, trying not to press or tamp too hard so that they do not burst when poured with hot marinade. Ideally, laying in small jars so that you can eat them in one or two meals.
2. Clean large fruits from green stalks. Cut off all the darkening and damage to the skin from them, and then cut into medium pieces suitable for the neck of the meat grinder.
Grind them through a fine grate to get the maximum thick juice without large inclusions of pulp.
3. Immediately send the liquid to heat over medium heat. As soon as it starts to boil, add sugar and salt.
If desired, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients to your liking - someone likes it sweeter, and someone a little saltier.
4. Boil until large foam disappears. It is not necessary to remove it - it is enough to constantly mix it. This may take approximately 10 minutes.
5. Pour all filled jars with boiling thick marinade up to the shoulders so that all tomatoes are completely covered with liquid. Lightly cover with sterile disposable tin lids.
You can also clog it with “winter” plastic lids, but then the shelf life will be no more than six months.
6. Send blanks to be sterilized in a large saucepan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if they are liter, then by another 5 minutes.
7. Roll up the cans and send them to cool in a wrapped state.
After complete cooling, store in a dark, cool place.
Tomato slices in tomato juice for the winter without sterilization
What I like about this recipe is that the workpiece can be eaten by both adults and children. No acetic or citric acid, as well as the complete absence of spices.
You can even roll up without salt and sugar at all! Its own acid will help preserve the tomatoes rich taste and will not let the canned food ferment.
We will need:
- Large tomatoes - 5.5 kg.
- Medium tomatoes - 3 kg.
- Salt, sugar - to taste.
Cooking:
1. Rinse both types of tomatoes thoroughly and let them dry. Peel medium-sized fruits from the dark place where the stalk was attached and cut into quarters, or halves.
2. Cut large fruits into pieces and pass through a juicer to get pure, fleshy juice without pits and skins. Immediately put it on the medium heat of the stove.
Bring to a boil and allow to sweat with occasional stirring for 10 minutes.
If you consider it necessary, then you can add flavoring seasonings at the rate of 1 dessert spoon salt and 1 teaspoon sugar per 1 liter of juice.
3. In the meantime, the marinade is boiling, you can have time to prepare the chopped slices. Put them in pre-sterilized jars and pour boiling water for 10 minutes. To prevent water from evaporating, cover each container with a sterile lid.
4. Since the tomatoes have warmed up enough during this time, remove the lid from each jar in turn and pour hot water into the sink through a special nozzle with holes.
5. Pour boiling juice into each container almost under the neck and roll up the lid.
A liter jar takes about half a liter of hot marinade.
6. Wrap upside down, and allow the day to brew in this position.
Put away for storage, in winter enjoy the taste of tomatoes as fresh.
Recipe for tomatoes in own juice "for centuries"
This option is very similar to the previous recipe in terms of the cooking method, but differs in the presence of additional ingredients, which give a sweet-spicy taste. Piquancy is added by horseradish with garlic, and bell pepper brings sweetness.
Because in this option sterilization is not required, then the tomatoes will retain all their useful macro- and microelements, and remain almost as fresh.
We will need:
- Small tomatoes - 1 kg.
- Sweet pepper - 120 gr.
- Tomato juice - 1 l.
- Garlic, horseradish - 50 gr.
- Sugar - 2 tbsp. l.
- Salt - 1.5 tbsp. l.
Cooking:
1. Rinse small fruits and let them dry. Then, so that they are better saturated with marinade and do not burst, prick with a toothpick or fork at the base.
2. Place prepared fruits in sterile jars and pour boiling water over them for 10 minutes.
3. At this time Bulgarian sweet pepper clean from the stalk and seed box. Peel horseradish and garlic. Grind the cleaned ingredients with a meat grinder.
4. Tomato juice is best prepared by yourself, as prepared in the previous recipe. But you can also use the one that is sold in tetra packs for baby food.
Pour it into a saucepan and heat over low heat. You can immediately add the crushed ingredients and add sugar and salt. Boil 5-7 minutes.
5. Drain hot water from the jar and immediately pour boiling marinade. Cork with winter polyethylene or any convenient iron lids.
6. Cool in a wrapped state, and then take it to storage in a pantry or cellar.
Open in winter, and be sure to eat with pleasure!
Delicious tomatoes in tomato paste juice
There are situations when either tomatoes are not at hand in enough, or time is running out. Then tomato paste will come to the rescue. Usually it is quite thick and for convenience it is bred boiled. warm water. It turns out a full-fledged tomato juice.
If you want to get tomatoes almost fresh in winter, then you can not pre-fill them with boiling water. Boiling marinade will be enough.
We will need:
- Medium-sized tomatoes - 2.5 kg.
- Tomato paste - 250 gr.
- Boiled water - 0.8 l.
- Sugar - 1/3 cup.
- Salt - 30 gr.
Cooking:
1. So that our workpiece does not “rush”, be sure to pre-sterilize the container together with the lids.
2. Rinse the tomatoes, dry them and lightly chop them at the point where the stalk is attached.
3. Place them tightly in jars, being careful not to crush them, but also without leaving too much empty space.
4. Pour warm boiled water, add tomato paste and shake the resulting mixture well to obtain a uniform consistency.
Add remaining ingredients and simmer for 5 minutes, stirring occasionally.
5. Pour all the prepared jars with the contents with the resulting saturated boiling marinade and quickly roll up.
Wrap up. And after a day, you can already pull the workpiece out of the “warm coat” and take it to the storage place.
Pickled tomatoes in own juice without vinegar
Usually vinegar is used in canning, which essentially kills all microorganisms and gives ready meal a little acidity. However, tomatoes are so versatile that the natural oxalic acid contained in them can keep the workpiece just as good. vinegar essence.
Another little secret successful pickling- approximately the same ripeness and size of all fruits. This will allow the finished dish to be evenly saturated with flavors and the tomatoes will be of the same degree of elasticity.
We will need:
- medium or small size- 1.8 kg.
- Tomatoes for juice - 1.5 kg.
- Garlic clove - 5 pcs.
- Black pepper - 5 peas.
- Bulgarian pepper - 2 pcs.
- Dill and parsley greens - 1 bunch each.
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l.
Cooking:
1. Rinse tomatoes for canning in running water, drain excess moisture from them and chop from the side of the stalk.
2. Rinse all greens and remaining vegetables and prepare for canning. Remove the seeds from the pepper and cut it into strips of two centimeters wide.
Dill with parsley leave only with soft stems. Peel the garlic cloves and cut in half.
3. Cut the tomatoes for juice into pieces and chop with a meat grinder, or pass them through a juicer. Add salt and sugar along with black peppercorns.
Send to the stove to boil. Cook over low heat for at least 10 minutes, stirring occasionally so that there is no strong foam.
4. At this time, alternately place small tomatoes with peppers, herbs and garlic halves in a sterile container.
Pour boiling water over them and cover with lids, wrap with clean, ironed towels to create the effect of a “bath” for 15 minutes.
5. Remove the towels, drain the hot liquid and immediately pour in the hot juice. Send to be sterilized for 15 minutes.
6. Cork and wrap up for a day until completely cooled. Store in any cool dark place.
After cooking, eat and enjoy the taste at any time!
Video on how to cook tomatoes in your own juice without skin and marinade
This recipe is good because it can be cooked tomato blanks for cooking. Here, the contents are obtained not in the form of whole fruits, or slices, but in the form of pieces of arbitrary shape.
Also, we do not specifically prepare juice for pouring here. And that means significant time savings.
And the main plus is that tomatoes do not have skins. It is cleaned during preparation. It turns out very convenient, I prepared more such jars, in the winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next cooking.
The taste of such tomatoes is obtained, as if they had just cut the fruits and put them in jars. Very tasty, and you can eat just spoons!
By the way, the skin can be removed in other options proposed today. It takes longer, but the preparation itself becomes even tastier.
What is good about such tomatoes in their own juice? Not only will the natural aroma and taste of fresh whole fruits be preserved in all the proposed options, but you can also eat absolutely all the contents.
The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot sauces and dressings, for example, for borscht or stewed potatoes.
And about the possibility of using tomato juice from winter harvest for marinating meat before baking and say nothing! Just add some of your favorite spices and fragrant chicken will be magnificent decoration any festive or ordinary family dinner.
Bon appetit and tomato delight all year round!
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