Summer without tomatoes? Unthinkable! Bright, juicy fruits with red sides are the main supplier of vitamins throughout the warm season. That is why every housewife closes a piece of summer for the winter. In this article - best recipes canning tomatoes. If you try it, you'll lick your fingers. Delicious marinated, salted, Sun-dried tomatoes, tomatoes in own juice and other reliable procurement methods. Photos and advice from chefs will help you with your culinary chores.
Tomato is a symbol of summer
With the long-awaited warmth comes the time to harvest tomatoes from the beds and greenhouses. These incredibly tasty vegetables, rich in special aroma, are the basis of thousands summer dishes. In the cold season they are also indispensable.
Attention! Tomatoes - dietary product, they are low in calories and high in purines. It’s a paradox, but with heat treatment, tomato juice becomes healthier, because it increases the amount of antioxidant – leucopene. Vegetables are contraindicated only in case of urolithiasis.
Red, yellow and even green tomatoes can be preserved in a hundred ways: frozen, dried, salted, pickled, made into tomatoes, squeezed out juice and even made into jam. Tomatoes are very “friendly”; they can be combined with almost all existing vegetables and are included in various canned salads.
Rolling whole tomatoes. Classic way
Recipes for preparations for future use are passed down from generation to generation. We usually preserve tomatoes the same way our mother or grandmother did. We invite you to get acquainted with the generally accepted, classic method of canning. Maybe it's different from your method.
Ingredients:
- tomatoes - how many will fit in 3 liter jars;
- 2-3 dill umbrellas per jar;
- parsley, black currant leaves 2-3 pieces per jar;
- 2-3 cloves of garlic;
- 1-2 bay leaves, 5-6 black peppercorns.
For marinade for 3 liters. jar:
- 1.5 l. water;
- ½ tbsp. Sahara;
- 1 tbsp. salt;
- 50 gr. table vinegar 9%.
Cooking steps:
- Prepare glass jars for canning, wash with soda and sterilize in a water bath or in the oven.
- Place garlic, washed herbs, bay and pepper at the bottom of each container. Then - washed whole fruits up to the shoulders.
- The first time boiling water is poured into the jars.
- At this time you need to prepare brine: 1.5 liters. water (1 can) the amount of salt, sugar and vinegar indicated in the ingredients.
- After 10-15 minutes. The water should be poured out of the jars and the prepared brine should be poured in instead.
- The last stage is rolling up the cans. Then the traditional step is to wrap the jars upside down, wait until they cool down and put them in storage.
Pickling tomatoes with spices
What could be better than juicy salted tomatoes, saturated with the smell of seasonings? This traditional snack has been known for a long time; before, crispy cucumbers and greenish tomatoes were pickled in wooden tubs. Today it can be made in glass, a bucket or regular saucepan, placing brown, red or green vegetables in it.
Advice. It turns out that red tomatoes are healthier than yellow ones. And tomatoes sprinkled with oil are healthier than fresh fruits without anything. The point is that in ripe vegetables contains fat-soluble vitamins that are perfectly absorbed in the presence of butter or sour cream.
Everything you need for pickling in a large enamel pan with a lid:
- medium-sized greenish tomatoes of the same variety;
- branches and umbrellas of dried dill;
- horseradish root;
- head of garlic;
- recently picked currant leaves;
- hot red capsicum;
- salt.
Tomatoes canned in a saucepan can be eaten within a month and stored for up to 5 months
- Prepare the container. Wash the pan thoroughly and pour boiling water over it.
- Wash the vegetables thoroughly, separate and peel the garlic cloves.
- All the way to the bottom enamel pan Lay out half of the available currant leaves, garlic, dill, and pepper in a continuous layer.
- You need to place all the tomatoes on the green “pillow”. The largest ones are at the bottom, the smallest ones are at the top.
- The last layer is the remaining herbs and spices.
- Having laid the future salting, you can start making brine. For this, 350 gr. salts are dissolved in 5 liters. water and let simmer for 5-7 minutes.
- An improvised barrel of tomatoes should be filled with boiling liquid, covering the top layer of green seasonings. Then the plate and bending. Further preparation will take time.
- The piquant salted fruits can be eaten within a month. Pickling in a saucepan can last until spring, but if this does not suit you, the finished tomatoes along with the brine need to be rolled into sterilized jars.
Tomatoes in their own juice - you'll lick your fingers
Cooking red or burgundy vegetables in tomato juice is like catching two birds with one stone. Firstly, you will get tender salted tomatoes. Secondly, natural tomatoes, which are indispensable for borscht, sauces, and spaghetti. This recipe contains unpeeled tomatoes. During the process of preparation and storage, they remain whole, unharmed and very tasty.
Ingredients for canning 5 1 liter jars:
- 5 kg. small tomatoes and 3 kg. large, ripe fruits;
- 200 gr. Sahara;
- 50 gr. salt;
- 5 black allspice peas;
- 5 flowers of dried cloves;
- 3 tsp chopped garlic;
- 1 tsp. acetic acid 70%.
How to cook:
- Every fruit small tomatoes it is necessary to wash, dry, pierce with a toothpick around the stalk 3-4 times.
- Pack the tomatoes tightly into washed and steamed jars.
- Large mature specimens need to be cut, boiled until tender and rubbed so that it turns out tomato paste without cake.
- Cook the resulting tomato over low heat, stirring all the time. Add all the herbs and seasonings to the liquid “puree”. After 30 min. Add vinegar to the boiled tomato, stir, and turn off the heat.
- Then you need to fill all the jars with hot water. tomato juice, cover them with lids and sterilize the cylinders in a saucepan for 30-40 minutes.
- It is better to cover the resulting beautiful blanks with a warm blanket, under which they will gradually cool down.
Frozen tomato in bags, containers and figures
If you have a spacious freezer, then you can freeze the tomato instead of closing it. The peculiarity of the red vegetable is that after defrosting it retains its taste, color and all its properties.
There are several ways to freeze tomato juice. For example, boiled and pureed pulp is packaged in portioned plastic bags, frozen, and stored in freezer Each other. In winter, you just need to open the package and use the tomato for its intended purpose.
You can prepare vegetables raw - in slices. Cut it, spread it on a flat surface, and put it in the freezer. After 2 hours, pour into bags and plastic containers.
Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. There's really nothing difficult about this recipe. canning tomatoes with their own juice no, the main thing is not to be too lazy to separate the skins and seeds from the tomatoes so that the tomato mass is more tender. But those who are especially lazy may not separate anything, but make a filling with skin and seeds, which will also be tasty. These tomatoes store well at room temperature.
Ingredients
To can tomatoes in their own juice you will need:
tomatoes in jars - 4 kg;
tomatoes for juice - 3 kg;
salt - 1 tbsp. l. for 1 liter of juice;
sugar - 1 tsp. for 1 liter of juice (sugar optional).
***It is advisable to regulate the amount of salt and sugar yourself, because... their quantity depends on the type of tomato and the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, but if they are sour, then you need to take it in more than in the recipe.
Cooking steps
Place the saucepan with the tomatoes to simmer, stirring the contents periodically with a wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.
By using special device or a regular sieve, pass all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.
When all the tomato mass has been processed, pour it into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover metal lid for canning and roll with a special machine.
Leave the jars with canned tomatoes in its own juice in an inverted state for a day. Then put it away for storage.
Bon appetit and have a delicious winter to you!
Simple recipe canned tomatoes in its own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, or, if they are unavailable, tomato paste.
The varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the size of the jar in which we pickle them. My proven and simple recipe with step-by-step photos will tell you how to make this preparation for the winter.
How to can tomatoes in their own juice
First, we sort out the available tomatoes and wash them. For placing in jars, it is better to take dense, fleshy fruits, while soft, overripe or burst fruits will be used for juice.
When the tomatoes are washed and sorted, we make the marinade. We grind soft fruits through a meat grinder, chop them with a blender or squeeze the juice in a juicer. Boil the resulting pulp or juice for 20 minutes and add spices. For each liter of juice add 1 tablespoon coarse salt, 1 tablespoon granulated sugar, 1-2 bay leaves and a few black peppercorns.
If there are no tomatoes for juice or there are few of them, then dilute the paste with water to the consistency of tomato juice and then cook the marinade with the same spices.
While the marinade is boiling, prepare and fill the jars. Place an umbrella of dill at the bottom of clean jars, currant leaf, a horseradish leaf and a couple of cloves of garlic. This amount is suitable for half liter jar, and for other volumes should be reduced or increased. We remember that the more leaves and garlic we use, the more spicy and spicy taste tomatoes in their own juice will have.
We put tomatoes in jars, trying to pack them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I don’t pierce it, because the dense, fleshy fruits, even with a burst skin, do not scatter and remain intact and just as dense.
For better storage the workpieces should be sterilized. To do this, put a towel on the bottom of a saucepan or deep frying pan and place the jars.
Pour boiling marinade into them and cover with lids. Fill the pan with water up to the shoulders of the cans and boil for 10 minutes for 0.5 liters, 5 minutes for 0.1-0.3 liters.
Then close the lids, turn the jars over, and after cooling, put them away for storage. Total time cooking time about 40 minutes.
Tomatoes in their own juice according to this homemade recipes can be stored at room temperature.
Ready tomatoes are a great addition To various dishes, have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.
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 for 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 into the bottom. hot water 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
Everyone probably loves simple and quick recipes. 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 tomato paste is diluted instead of natural tomato juice. 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. Filling the jars hot water, it’s most convenient from a teapot. 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 finished hot juice over the tomatoes again, immediately screw on the 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 it to the marinade bell pepper, then the snack will receive a special aroma. 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!
Try a quick and delicious recipe canned tomatoes in their own juice. The advantage of this recipe is that tomatoes are canned without a long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes are not overcooked, which significantly improves them taste qualities. So, I’ll tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.
Ingredients:
(per liter jar)
- 600-700 gr. dense tomatoes for placing in a jar
- 700-800 gr. ripe tomatoes for juice
- 1 tbsp. sugar without a slide
- 1/3 tbsp. salt (regular rock salt)
- 1 tbsp. 9% table vinegar
- Wash all the tomatoes thoroughly and change the water several times. Place the tomatoes in a clean bowl and let the water drain. The tomatoes should dry thoroughly.
- Carefully wash the jars and lids, sterilize the dishes for preservation.
- We place dry tomatoes tightly in a sterile liter jar, and immediately sort them: the ripe large ones will be used for tomato juice, but we put the dense and medium-sized ones in a jar.
- How many tomatoes will be used for storing and how many for juice depends on the size of the tomatoes. The smaller the tomatoes, the denser they can be packed, the more tomatoes will fit in the jar. How larger tomatoes, the more free space remains in the jar, the more tomato juice will be required.
- Fill a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, onto the tomatoes themselves, and not onto the glass.
- Cover the jar of tomatoes with a sterile metal lid, and wrap the jar itself in a blanket or thick terry towel. Leave the wrapped jar/jars for 30 minutes. In essence, this is sterilization, only not traditional in boiling water or in the oven, but long-term heat.
- While the jars of tomatoes are standing under the blanket, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub through a sieve or colander to remove tomato skins and seeds. How to prepare tomato juice, see.
- For each liter jar of canned tomatoes in their own juice, you will need approximately 0.4-0.5 liters of tomato juice.
- Add salt and sugar to boiling tomato juice. If necessary, adjust salt and sugar to your taste. Cook tomato juice for 15 minutes.
- Unwrap the cans of tomatoes. Without removing the lids, carefully drain the water from each jar.
- Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour boiling tomato juice over the tomatoes. The order is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
- Turn the jars upside down, wrap them well and leave them like that for 24 hours. That's all, delicious tomatoes in their own juice are ready, store them in a cool, dark place (pantry, cellar) away from heating devices.
- Here is the recipe for those who prefer
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