Tomatoes in own juice with garlic recipe. Tomatoes in their own juice without sterilization

Tomatoes are an indispensable decoration of the dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every hostess knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not needed, and the list of necessary ingredients is minimal.

Canning tomatoes in their own juice

When you choose the recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash your tomatoes well. We discuss them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to make it with a margin, because it will be very disappointing if this product is not enough. And the excess can be used somewhere else or just drink. Also important stages are the laying, sterilization and spinning of vegetables. More on this below.

Tomato juice

Tomato canning can be prepared in more than one way. Let's take a look at some of them:

The first way is the simplest. We take tomatoes. We remove the stem. Cut the tomatoes in half and grind in a blender.
Second option. Cut the tomatoes into 4-8 pieces. Take a large saucepan, pour some water into it and spread the chopped tomatoes. We keep the container over medium heat, which decreases when the tomatoes boil. All this is cooked for two hours and periodically mixed. Let the tomato paste cool down. Then, to separate the skins, wipe the puree through a colander.
Method three. We remove the stalk from the tomato, chop it, heat it up, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it on fire again. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into the pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, let's start laying tomatoes.

Putting vegetables in jars

The recipe "Tomatoes in their own juice" implies that the vegetables should be laid out in sterile jars. Therefore, first I regularly wash the containers. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to pre-prepared tomato juice (calculated as 10 g per liter) and boil it a little. Pour tomatoes with hot juice, cover with metal lids, which are recommended to boil beforehand.

Sterilization

Tomatoes in their own juice must be sterilized before seaming. This is done very easily. Take a large enough saucepan. Bring the required amount of water to a boil. At the bottom of the pan we put a rag, folded several times, or a wooden grate. In this case, the jars should stand firmly and not come into contact with the pan.

Sterilize containers. A jar (liter) should be in boiling water for 20 minutes, and a two-liter one - half an hour.

We take out the banks and twist them.

pickled tomatoes

Consider how to cook pickled tomatoes in your own juice. For a three-liter jar, we need the following products:

small tomatoes (dense) - 2 kg;
overripe tomatoes (soft) - 2 kg;
peeled garlic and horseradish root - ¼ tbsp each;
sweet pepper - 250 g;
sugar and salt - 5 and 2 tbsp. respectively.

Cooking process

First, wash the overripe tomatoes and cut into large pieces. Put in a container, bring to a boil. When they are completely soft, grind through a sieve. In the juice puree that we received, add salt and sugar. Mix everything well and put on fire. Finely chop the garlic or squeeze it through the garlic press, grate the horseradish on a grater, pass the sweet pepper twice through a meat grinder. All this is added to boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars, pre-sterilized. Pour the tomatoes with boiling tomatoes, cover with lids. Sterilize for 25 minutes. We roll pickled tomatoes in our own juice (see photo below), turn upside down, wrap.

Option without sterilization

The Tomatoes in Own Juice recipe might not be that complicated. So we will use:

small hard tomatoes - 3 kg;
soft juicy tomatoes - 3 kg (for juice);
peppercorns (black) - 8 pcs.;
dill and parsley - 2 branches each;
sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.

My tomatoes. Then wash and finely chop the herbs. We cut the fruits for making juice into large pieces, put them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should be soft as a result. Using a sieve in the boiled mass of tomatoes, we separate the cake from the juice.

As noted in the reviews of experienced chefs, spinning tomatoes (small ones) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we put them tightly in sterilized jars, add 2 peas of black pepper to each container, pour boiling water. Cover with lids and leave for 20 minutes.

Bring the tomato juice back to a boil. Add salt and sugar to it and mix. Pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

Turn the tomatoes in their own juice upside down, wrap them up and leave until they cool completely.

Recipe with horseradish and garlic

The "Tomatoes in Own Juice" blanks according to this recipe can be used as an excellent sauce suitable for meat and a variety of side dishes.

We are counting on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):

tomatoes - about 1.5 kg + for pouring;
garlic - ¼-½ st.;
carrots - 250 g;
sweet pepper - 250 g;
parsley;
horseradish - ¼-1st;
sugar and salt - 5 and 2 tbsp. respectively;
allspice (peas) - 5-6 pcs.

As usual, sterilize jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. We put parsley at the bottom of all jars, and tomatoes on top.

To prepare tomato juice, remove the skin from the tomato, grind them in a meat grinder, in a food processor or blender. In the same way, you need to grind horseradish, garlic, sweet peppers and carrots. We take garlic and pepper to taste.

Pour boiling water over the tomatoes, cover with lids, then with a blanket or warm towel. In this form, we keep them for 5 minutes. We drain the water. The second time pour boiling water. We leave it like that for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Put in the chopped vegetables. Boil over low heat until the foam stops forming at all.

Drain water from jars. Pour in hot juice immediately. We roll up the lids, put them upside down, wrap them in a warm blanket.

"Lazy" tomatoes

Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy". Seasoning and sterilization of vegetables are not expected. In addition, such blanks are perfectly stored.

We put the tomatoes in a clean jar, pour them with boiling water twice, each time we stand for 10 minutes. Pour the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half cups). We roll up the banks.

A few more recipes

Everyone knows about the usefulness of tomatoes, both fresh and prepared. There is an opinion that if you eat one tomato a day, then this will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We suggest that you familiarize yourself with several useful options for pickling tomatoes in your own juice.

Dietary recipe - "tomatoes in their own juice". It does not use salt, sugar or vinegar. As you know, there are people who, for health reasons, are prohibited from these products, or they need to consume them in limited quantities.

So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize containers for 15 minutes and roll up. This is how natural tomatoes are prepared in their own juice.

Recipe for tomato slices

These tomatoes have an amazing taste, and most importantly, according to reviews, they store well without vinegar. At the bottom of the jar we put a clove of garlic, a bay leaf, a small onion, black pepper - 2-3 peas. We cut the tomatoes into slices, put them in a jar and pour hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize 5 min. Add vegetable oil (one tablespoon). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for Peeled Tomatoes in Own Juice

We take red tomatoes, scald them with boiling water, peel them, put them tightly in jars (sterilized). Put dill, currant leaves (black), garlic on top. Pour marinade (boiling): a liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid - a quarter of a teaspoon. The preparation is even tastier if you take not water, but tomato juice. Such tomatoes are quickly eaten, and the juice is drunk.

Blank storage

It is very easy to store, as well as to cook tomatoes in their own juice. To do this, the jars need to be placed in a cool and dark place. If your home is not hot, then this preservation is well stored in the pantry at an average room temperature.

Subtleties of cooking

Such blanks - tomatoes in their own juice - require some simple rules to be observed. Judging by the reviews of experienced hostesses, the most important of them are as follows:

Firstly, if it is assumed that tomatoes will be used as an ingredient in the preparation of various dishes, it is necessary to pour boiling water over them for a few seconds and remove the skin before putting them in jars.
Secondly, when we preserve tomatoes in our own juice, we choose medium-sized fruits for this, and they are necessarily the same in terms of maturity. It is important that they are not too soft. The exceptions are those tomatoes that will be used for making fillings. In this case, they should be juicy, fleshy, ripe enough and soft.
Thirdly, in order for the tomatoes to turn out well, you need to check their fresh taste. Obviously, vegetables that are too acidic will also be in the form of blanks.
Fourthly, any spices (cinnamon, pepper, sugar) can be removed from the recipe, with the exception of salt, since it is a preservative necessary in the process of preparing a tomato in its own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.

Today for you is a proven recipe for tomatoes in their own juice for the winter. We will prepare them in a completely natural form, that is, they will be peeled whole tomatoes without the addition of vinegar or lemon, sugar and salt. In addition, we can do without sterilization - you will definitely like the method of preparing products that I have proposed.

Ready-made tomatoes in their own juice are the basis for further culinary creativity. Various types of sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in the winter, having a couple of cans of natural tomatoes in stock.

How to close tomatoes in their own juice to keep them for the winter? Everything is elementary simple: use exclusively high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and accuracy are very important in this recipe for canned tomatoes, so from words to deeds: cook!

Ingredients:

Cooking step by step with photos:

To prepare tomatoes in their own juice for the winter, we need only fresh tomatoes. In general, we will preserve small fruits, always very dense and elastic - tomatoes of the Slivka variety are ideal. For tomato juice, we take red fruits of any variety, but let them be very ripe, juicy, soft and with a thin skin.

To begin with, we will prepare tomato juice, which will become a filling for whole tomatoes. Wash 1 kilogram of soft and juicy tomatoes, dry them and turn them into juice in any convenient way (for example, using the same meat grinder). I will show my method: using a knife, remove the thin skin, cut out the attachment points of the stalk.

Literally in a minute, a decently thick tomato juice with pulp is obtained. From 1 kilogram of tomatoes, I had 750 milliliters of juice, but this depends on the juiciness and fleshiness of the fruit. Let's leave it on the table for now.

We turn to tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (so that they warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry them from excess moisture and with a sharp knife make shallow cruciform cuts from the side opposite to that where the stalk is attached.

We shift it into a large bowl and pour boiling water over the fruits so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.

Why did we do it? To easily and without problems remove the skin from tomatoes. It is removed in almost one movement - such a thin one. I hope you understand that you should ALWAYS work with products only with clean hands.

Thus, we clean all the tomatoes. If desired, carefully cut out a bright spot - the place where the fruit was attached to the twig.

The final stage of cooking tomatoes in their own juice for the winter is the most interesting. Pour the tomato juice into a saucepan of a suitable volume and put it on medium heat. Bring to a boil, cook for 2-3 minutes, stirring occasionally, over low heat.

And now, in portions (6-8 pieces, no more), we put peeled tomatoes in boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan, for about 1 minute. I hope you understand why the fruits should be dense and elastic - after a bath of boiling water and subsequent cooking, soft tomatoes will simply turn into puree.

Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Tomato preparations in their own juice for the winter are especially popular. In winter, how tasty it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to various dishes. Such tomatoes will appeal to both adults and kids. Also with us na-bludce you will find other recipes for blanks for your winter table:,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

Roll tomatoes (medium)
Tomatoes for juice (large, fleshy)
Sugar
About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

Cooking:

1. Wash the jars in advance, sterilize them, boil the lids for 3-5 minutes.

2. We sort out the tomatoes and wash them. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the rest of the medium-sized tomato, with which we will fill the jars, we cut off the stalks.

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin from them. Cut the tomatoes and scroll with a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, bring the pureed mass to a boil, and cook for 3-4 minutes from the moment of boiling. No need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

5. We send a pot of tomato juice to the stove. From the moment of boiling, it should boil for 5 minutes. Stir constantly so that foam does not form. With constant stirring, it disappears.

7. Cover with metal lids and leave them alone for 10 minutes to warm up.

8. While our jars are warming up, let's take care of the filling (tomato juice). The jars are heated, and we go to the stove to make juice. Our filling should boil for 10 minutes. We do not remove the foam, but simply stir. Now we are going to our banks and we will pour tomato juice.

9. 10 minutes have passed. We return again to our banks. We put on a convenient cover for draining water.

10. We pour out the water, we will no longer need it.

If foam has formed in a saucepan with tomato juice, we do not remove it, but mix our filling and it disappears.

11. Fill our tomatoes with hot tomato juice. Salt and sugar in tomato juice, we can adjust ourselves to our liking. You can even roll up without salt and sugar. This option is also possible. Tomatoes due to their acid will stand very well.

12. After pouring the tomato, immediately roll up the jars.

13. As soon as we rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

In our recipe there is no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, they can be eaten even by small kids.

Good luck with your preparations.

Tomatoes in their own juice slices - a simple recipe with sterilization

For this blank, you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze the juice. Due to the fact that the tomato slices are sterilized, the tomatoes give juice. You can just eat them, use them for borscht, you can use them in a hodgepodge, but anywhere. Wherever tomatoes are required, this blank can be used. She is universal. This blank comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

Banks -1 liter (you can not sterilize)
Lids - sterilized
tomatoes
Granulated sugar
Peppercorns A mixture of peppers
Allspice peas - optional
Bay leaf
Lemon acid

Cooking:

At the bottom of the jar we put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

Do not put garlic, dill umbrellas, or any herbs in this blank.

We start cutting the tomatoes, remove all the bumps, the core and cut the slices of tomatoes, you should not grind it in this blank.

We put our tomatoes in jars, shake them so that the tomatoes lie tightly and there are no voids.

In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. a spoonful (without a slide) of coarse salt. and on the tip of a knife of citric acid, in order to be safe so that our tomatoes do not explode, who keeps the blanks at home in the apartment.

We cover the jars with clean lids and send them to be sterilized.

Bring the water for sterilization to a boil. Something needs to be put on the bottom. When the water boils, we need to take a little hot water and add cold water there when we put the jars so that they do not burst.

We put our jars to be sterilized. We put it gradually, do not set it sharply so that they do not burst. You can add some water. Sterilization time for all cans is different.

We cover everything with a lid and leave to sterilize.

During sterilization with a spoon on top, we help to compact them. Tomatoes begin to secrete juice and settle.

Put more tomatoes on top. Sterilize until the tomatoes are covered with juice. Sterilization time is difficult to determine, it all depends on the jars and temperature. We cover the jars again with lids and close the lid on top too. Estimated sterilization time is 40 minutes.

wash the jars, boil the lids for 3-5 minutes
medium hard tomatoes - 2 kg
dressing tomatoes - 2 kg
Bulgarian red pepper - 250 gr
chopped horseradish - 1/4 cup
minced garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
coarse salt - 2 tbsp. l

Cooking:

We sort out the tomatoes and peppers and wash them. We will twist large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the rest of the medium-sized tomato, which we will put in jars, we cut off the stalks. Cut the bell pepper into small pieces.
First of all, what we will do, we will make juice for pouring. Large, fleshy tomatoes must be cut and scrolled in a meat grinder. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. spoon of granulated sugar, 2 tbsp. spoons of salt and put on fire.
After boiling, cook for another 10 - 12 minutes over low heat, stirring occasionally.
We put our tomatoes in clean jars, add 5 peas of black pepper and fill with tomato juice.
We set the jars to be sterilized in boiling water liter - 10 minutes, three liter - 30 minutes.
Our jars are sterilized, we roll them up, turn them over and close them until they cool completely.
We are storing our tomatoes.

Enjoy your meal!

Delicious tomatoes in their own juice you lick your fingers

Enjoy your meal!

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked according to an old grandmother's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy snack in the winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in my own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We will need:

3 kg of not very large even tomatoes, you can plum-shaped;
2 kg of overripe fleshy tomato fruits;
three large spoons of salt without top and the same amount of sugar;
120 ml of vinegar.

How to cook:

Tomatoes should be selected juicy, medium-sized, of the same size and degree of maturity, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They need to be washed well and with a toothpick pierce the skin in several places, at least about 4 holes need to be made. This will ensure the integrity of the fruit, they will not burst when pouring them with boiling juice.

We put them up to their shoulders in pre-washed jars.

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through gauze.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

After that, we pour the finished juice into jars with tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. Wrap with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Here we have such mouth-watering tomatoes in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for making tomatoes in your own juice based on pasta is notable for its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice we need:

150 g of tomato paste;
2 liters of water;
Bay leaf;
4 tablespoons sugar (you can add more to taste):
one teaspoon of salt;
black freshly ground pepper;
a piece of hot pepper.
we also take 1.5 kg of small even tomatoes.

Cooking:

First, we need to boil water.
We put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not diverge well in a large volume of liquid.
Add tomato paste to a pot of water.
We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
The filling is already ready - fill it up to the neck of a jar full of tomatoes.

It remains only to roll up our winter harvest and send it to the pantry. In winter, you will be surprised by the pleasant taste of this salting!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative that does not have harmful additives and is not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

For a 3-liter jar of tomatoes, we will take:

small tomatoes - about 2 kg;
8 pieces of black peppercorns;
1 teaspoon of citric acid powder;
8 pieces of allspice;
3-4 cloves of garlic;
2 bay leaves;
a few bell peppers;
to prepare the filling, we use 4 kg of overripe tomatoes.

Cooking:

For this recipe, we will try to reduce our efforts and will not strain the filling, we will cut the overripe tomatoes into smaller ones and send them to a large saucepan.
Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
We taste the marinade, put citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 more minutes. In this seaming, in addition to whole tomatoes, there will also be chopped ones, as for sauce.
We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
We cut the pepper into quarters and lay it out in the remaining unfilled places.
Pour the marinade into prepared jars and immediately roll them up, closing them with a lid soaked in boiling water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Salting two in one, which does not require much effort in cooking!

For the marinade we need:

4 tablespoons of sugar;
2 tablespoons of salt;
2 - 3 peas of allspice,
3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually dip all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and lower it into cold water.

We clean the tomatoes from the skin - if you have blanched them correctly, this will not be difficult.

We fill the jars with tomatoes, sprinkle with salt and sugar, put cloves and pepper.

We prepare a saucepan in which all the jars will fit, put them in it and pour water so that it reaches the neck of the jars. Sterilize jars under closed lids for 25 minutes.

After that, we roll up the banks and remove them to cool.

Cooked tomatoes have a sweet and delicate taste, tinged with the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice of your choice.

Ingredients:

hard, slightly unripe tomatoes - 2 kg;
bell pepper - 250 g;
chopped horseradish - a quarter cup;
garlic - a quarter cup;
salt and sugar - 4 tablespoons each with a small slide.

Cooking:

Pour the prepared juice into a saucepan and leave to boil.
We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
Grind horseradish rhizome with a meat grinder or grater.
We do the same with garlic.
For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
In each jar you need to put 4 tablespoons of chopped horseradish and garlic
Fill jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

We roll the resulting pickle and get beautiful tomatoes “in the snow” in our own juice!

Bon appetit and see you for new recipes!

Tomatoes in their own juice are a great snack in the winter. Canned tomatoes are also used to prepare various dishes, and juice cannot be compared with store-bought ones.
This time we will give a recipe for tomatoes in their own juice with sterilization and vinegar.
The recipe is easy to prepare and is a classic of home canning. However, each hostess adds something of her own. Everyone in our family loves such tomatoes, marinated in tomato juice, they turn out to be very tender and juicy. For a feast, this is also a great snack: I drank a glass, ate a tomato, washed it down with tomato juice, and you can also prepare various cocktails with tomato juice.
And if suddenly you didn’t drink tomato juice, then you can use it in cooking, for example, borscht or stewed cabbage. In general, such blanks will not only brighten up winter everyday life, but also increase your self-esteem as a good housewife.
To prepare these tomatoes, you can use different types of tomatoes, cherry tomatoes or other small round tomatoes are very neat and tasty. For tomato juice, it is better to use ripened large tomatoes that have a lot of juice; you cannot close them in a jar due to their large size.

Taste Info Tomatoes for the winter

Ingredients for two 750 gr cans:

medium tomatoes - 1 kg
tomatoes for juice - 1.5 kg
for 1 liter of juice:
salt - 2 tbsp. spoons;
sugar - 1 tbsp. a spoon;
table vinegar 9% - 1 tbsp. l.;
bay leaf - 2 leaves;
cloves - 3 pcs.;
allspice - 3 pcs.;
peppercorns - 6 pcs.

How to cook tomatoes in your own juice with sterilization

Rinse the tomatoes, remove the stalks and sort. For packing in jars, select elastic, not large tomatoes of the same degree of maturity. Ripe, fleshy fruits of any size are suitable for juicing.

Pass the tomatoes through a juicer or get juice by grinding hot tomato mass through a sieve. We need pure tomato juice without skin and seeds.
1.5 kilograms of tomato is enough to prepare the filling of two 750 g jars.
Boil the squeezed juice in a saucepan, add salt, sugar, spices. At this stage, taste the tomato juice, it should be tasty, if there is not enough salt or spices, then add and boil again.
At the end, add table vinegar.

Place the tomatoes in pre-sterilized jars and pour over hot tomato juice.

Cover with lids and place in a container of water. At the bottom of the container, lay a cloth napkin or put another stand. How long does it take to sterilize tomatoes in their own juice?
Sterilization time - 15 minutes.

At the end, add the juice to the edges of the jar and roll up the lids. Turn the jars upside down and leave in this position until completely cooled. Cover with a towel or blanket.

Tomatoes prepared according to this recipe in their own juice are stored at room temperature in a dark place.