If you eat them fresh, just picked from the bush, sprinkled with a pinch of salt, they are perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of summer tomatoes in winter, use our recipe in your own juice for the winter.
About the benefits of the workpiece
Having your own tomatoes for the winter will bring great benefits to you and your family:
- Firstly, tomatoes retain beneficial mineral salts, trace elements and most vitamins in their own juice.
- Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
- Thirdly, it is profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from your own or good tomatoes bought at the market. At the same time, canned food will be cheaper, and you can easily and simply prepare a variety of tomato sauces and dressings.
Before you start canning tomatoes in their own juice, carefully read the entire recipe, prepare the necessary equipment and the required amount of ingredients.
Kitchen appliances and utensils
To can tomatoes in their own juice you will need:
- glass jars, preferably with a capacity of 700 ml to a maximum of 2 liters;
- tin lids for preservation with rubber seals;
- a lid with holes and a spout for draining liquid from cans;
- pans: two large ones - for sterilizing jars and boiling juice and one small one - for sterilizing lids;
- a wire rack in a large pan - for placing cans;
- manual auger juicer;
- lifting tongs;
Required Ingredients
Before starting conservation, stock up on all the necessary ingredients:
- tomatoes;
- salt;
- sugar.
Features of product selection
In order for the preservation to be tasty, the products for it must be carefully selected. Tomatoes should be picked at peak ripeness, dense, medium-sized, as uniform in size as possible, without cracks, stains or growths. To prepare juice, the fruits may not be selected so carefully - they may be larger and have some defects. It is better to take coarse salt, not iodized, sugar - refined sand, and it must be dry.
Step-by-step recipe with photos
How to seal tomatoes in their own juice - simple and step by step.
Important! When starting work, carefully inspect the prepared utensils and materials. The glass should be free of chips and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.
Preparing tomatoes
Selected tomatoes are thoroughly washed and the stem is cut out.
Twisting
At the same time as preparing the tomatoes, prepare tomato juice to fill them. To do this, the tomatoes are cut into pieces and passed through a juicer.
Boiling juice
After squeezing out the juice, put the pan with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, keep it on the fire for about 10 minutes without removing the foam.
Sterilization of jars
Dishes and lids are thoroughly washed with soda or soap solution and rinsed with clean water. The lids are well wiped and dried.
To sterilize, place a wire rack on the bottom of the pan, place the jars, fill with water almost up to the neck and bring the water to a boil. Boil for 10 minutes. In the same way, the lids along with the seals are sterilized in a small saucepan.
Putting tomatoes in jars
The prepared tomatoes are loosely placed in sterilized jars, one at a time, removing them from the hot water with tongs.
Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, remove the lids and drain the water. 
Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may break..
Pouring juice
Fill cans of tomatoes to the top with boiled juice, making sure that there are no air bubbles left in the container. 
Sunset
After the jars are filled, they are covered with sterilized lids and rolled up with a machine.
Place closed jars with their necks down and see if there are any streams of bubbles rising from the lid, indicating that it is not sealed. When the preservation has cooled, you need to use your fingertips to try to remove the lid from the jar. If it comes off, it's not rolled up well. If the lid “slams” when you press on its center with your finger, this is also a defect - either the dishes were not hot enough when seaming, or the lid is leaking air.
The best pickled vegetable recipes
tomatoes in their own juice for the winter recipes
4 cans, 1 liter capacity
40 minutes
30 kcal
5 /5 (1 )
In summer and autumn we actively preserve vegetables and fruits. I have a small plot where all the plants I need grow. My son and I really love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we prepare tomatoes in every possible way.
Tomatoes in their own juice with peels
Necessary kitchen utensils and dishes: liter jars, lids, juice container, spoon and toothpick.
Ingredients
How to choose the right tomatoes
- For canning, it is best to use small tomatoes.
- Inspect the vegetables for stains and rot. Tomatoes that look whole, but are very soft, cannot be canned; they have already begun to deteriorate.
- Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
- Choose dense fruits; such tomatoes retain their shape well and will not turn into mush when preserved. If you bought tomatoes at the market or store, cut them before canning.
- It happens that the fruits are red and beautiful in appearance, but hard and white inside. They should not be used; they will remain hard after processing.
Tomatoes in their own juice for the winter - step-by-step recipe
Tomatoes in their own juice: cooking video
Tomatoes in their own juice. The easy way. Well, a very tasty preparation!
Hi all! I'm glad you came to my channel! I offer an easy recipe for tomatoes in their own juice. I wish everyone successful preparations for the winter and thank you for your views and likes!
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2016-08-14T13:42:26.000Z
Tomatoes in their own juice without peel
- Cooking time: 1 hour 30 minutes.
- Number of servings: 6 cans, 1 liter capacity.
- Necessary kitchen utensils and dishes: knife, 6 cans, teaspoons and tablespoons and a container for sterilization.
Ingredients
Step by step recipe
Video recipe
Pickled tomatoes without skin! Preparations for the winter.
Pickled tomatoes without skin! A wonderful, very tasty recipe for preparing tomatoes for the winter! Recipe in the description below, details in the video!
Recipe for 1 liter jar: tomatoes - as much as will go in; bay leaf - 1-2 pcs.; cloves - 2-3 pcs.; salt - 1 heaped teaspoon; sugar - 1-2 teaspoons; vinegar 9% - 1 tablespoon.
Hello, friends! Today we will make another preparation for the winter. Pickled tomatoes without skin. We bought medium-sized plum tomatoes. They are denser and meatier. Wash the tomatoes and pour boiling water over them. Leave for five minutes. Then you need to drain the water and rinse the tomatoes with cold water. This will make it easier to remove the skin from them. We peel the tomatoes and cut off the tail. Let's prepare the jars. At the bottom of each jar we place a couple of bay leaves and several sticks of cloves. A full heaped teaspoon of salt, 2 teaspoons of sugar and one tablespoon of 9% vinegar. We peeled the tomatoes and warmed them up a little. Place the peeled and warmed tomatoes into jars. Place it as tightly as possible. This way. The filled jars were topped up with the remaining juice. We place them in dishes for sterilization. We bait the lids. We sterilize for one hour from the moment of boiling. After sterilization, screw the lids tightly.
Turn the closed jars upside down, wrap them well in a blanket and leave for 12 hours or until completely cooled. These are the wonderful tomato preparations we made.
Cook with us! Bon appetit!
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2017-08-14T10:00:04.000Z
How to store
- It is best to store any preparations in the basement. It is ideal for this, because it is cooler there in summer and much warmer in winter than outside. The disadvantage of some basements is high humidity, which causes the lids on jars to deteriorate.
- But this is the case if you keep the seaming for too long. If you don't have a basement, but have some utility rooms, they can also be used for storage. The main thing is that in winter the temperature in them does not drop below zero.
- Many people store blanks in the pantry, and this is correct, a completely suitable place. If you have a large apartment, you can equip a separate corner for storing preserved food. In a small apartment with a crowded pantry, you can store jars in kitchen cabinets or in any nook.
- The main thing is that it is located away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.
What to serve with
- These tomatoes can be served as an appetizer with meat or fish. Tomatoes are perfect for any potato dish. It can be mashed, fried or boiled potatoes.
- For porridge and pasta, this preparation will also be a great addition.
- They can be used not only as an appetizer, but also as a dressing for borscht, meat and vegetable stews. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes you can prepare bean dishes.
- You can sterilize jars using hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Place a pan of water on the fire and cover it with a sieve so that it stands steadily. Place the jars on top with their necks down. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
- Cherry tomatoes in their own juice are prepared in the same way as regular tomatoes. I recommend canning them with the skins on because they are small and will take a very long time to peel.
- Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour it over the tomatoes as indicated in the first recipe.
Recipe options
- I recommend the finger-licking tomato recipe for winter.
- There is also . They will be a great appetizer and addition to any meal.
- If you haven't found a recipe that suits you, check out other recipes for canning tomatoes for the winter.
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 could it be, prepared according to grandma's old recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.
A simple recipe for tomatoes in their own juice for the winter without sterilization
Tomatoes in their own juice are a tasty and healthy winter snack. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it infuses and becomes incredibly tasty.Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.
We will need:
- 3 kg of not very large, smooth tomatoes, maybe plum-shaped;
- 2 kg of overripe fleshy tomatoes;
- three large spoons of salt without top and the same amount of sugar;
- 120 ml vinegar.
How to cook:
You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.
It will be great if the small tomatoes are approximately the same size. They need to be washed well and pierced the skin with a toothpick in several places, at least about 4 holes should be made. This will ensure the integrity of the fruits; they will not burst when poured with boiling juice.
We place them up to their hangers in pre-washed jars.
Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them through cheesecloth.
Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.
After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.
Carefully cover the jars with a lid, close them and turn them upside down. Cover with a blanket until completely cool.
Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.
These are the delicious tomatoes we got in their own juice. Cook with pleasure!
Tomatoes in their own juice for the winter - recipe with tomato paste
The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.
To prepare tomato juice we will need:
- 150 g tomato paste;
- 2 liters of water;
- Bay leaf;
- 4 tablespoons sugar (you can add more to taste):
- one teaspoon of salt;
- freshly ground black pepper;
- a piece of hot pepper.
- We also take 1.5 kg of small, even tomatoes.
Preparation:
- First we need to boil the water.
- Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
- Add tomato pulp to a saucepan with water.
- We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
- At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
- We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill the jars with tomatoes.
- The filling is already ready - fill it up to the neck of the jar filled with tomatoes.
All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!
Recipe for tomatoes in their own juice with citric acid
Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans preserved with citric acid never explode.
For a 3-liter jar of tomatoes we will take:
- small tomatoes - about 2 kg;
- 8 pieces of black peppercorns;
- 1 teaspoon citric acid powder;
- 8 pieces of allspice;
- 3-4 cloves of garlic;
- 2 bay leaves;
- several bell peppers;
- To prepare the filling we use 4 kg of overripe tomatoes.
Preparation:
- For this recipe, we will try to reduce our efforts and will not strain the filling; we will cut the overripe tomatoes smaller and place them in a large saucepan.
- Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
- Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
- We taste the marinade, add citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 minutes. In this roll, in addition to whole tomatoes, there will also be chopped tomatoes, as for sauce.
- Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
- We cut the pepper into quarters and place it in the remaining unfilled spaces.
- Pour the marinade into the prepared jars and immediately roll them up, closing the lid with boiling water.
All we have to do is wait for our pickling to cool down and enjoy its interesting taste!
Sweet tomatoes in their own juice for the winter
Two-in-one pickling that doesn’t require much effort to prepare!
For the marinade we need:
- 4 tablespoons sugar;
- 2 tablespoons salt;
- 2 – 3 peas of allspice,
- 3 cloves.
How to cook:
First, we will blanch the tomatoes. Bring 2 liters of water to a boil.
Make a cross on each tomato.
Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.
We peel the tomatoes - if you blanched them correctly, this will not be difficult.
Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.
We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.
After this, we roll up the jars and put them away to cool.
Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.
Tomatoes in their own juice with horseradish and garlic
We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.
Ingredients:
- firm, slightly unripe tomatoes – 2 kg;
- bell pepper – 250 g;
- chopped horseradish - a quarter cup;
- garlic - a quarter cup;
- salt and sugar - 4 tablespoons with a small slide.
Preparation:
- Pour the prepared juice into a saucepan and leave to boil.
- Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
- Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
- Grind the horseradish rhizome using a meat grinder or grater.
- We do the same with garlic.
- For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
- In each jar you need to put 4 tablespoons of chopped horseradish and garlic
- Fill the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.
We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!
Bon appetit and see you new recipes!
Every day more and more tomatoes are ripening. What should we do with them? After all, we obviously won’t be able to eat everything! Of course, you can add them to various dishes instead of tomato paste or make delicious snacks from them with or. After all, you can eat these summer dishes as much as you like.
But today we will talk about preparations for the winter. Many tomatoes can be used in and pickled, they are very tasty, and also salted without adding vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away before you even have time to blink your eye!
Then this preservation can be served with any dish. But sometimes I use them in preparing some dish. Having made this once, you will definitely want to make more next year, but in larger quantities. Since it is convenient to have such tomatoes on hand.
You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the packaging. And here you can not only make them in any volume, but also eat them later in unlimited quantities. And you will know for sure that they are much better than what you bought!
Using this method, the fruits are very tasty. But you will also definitely drink all of the brine. After all, this is natural tomato juice, which should never be poured out! Also, tomatoes and marinade can be added to soups or any fried dish. This way your dishes will be very tasty.
Ingredients:
- Tomatoes;
- Salt – 1.5 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Tomato juice – 1 l.;
- Vinegar 70% – 1 tsp.
Preparation:
1. First, let's take a look at the banks. Take liter ones to open and eat. Then you won't have to take up space in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to be boiled for 5 minutes.
2. Now wash the tomatoes and at the same time sort them out right away: small ones to the side, and large ones with wounds into the juice.
It is better to use meaty varieties. They are sweeter and quite hard. So our preparation will be finger-licking delicious!
3. The tomatoes that we selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special attachments that immediately separate the pomace and seeds, then you won’t have to strain it. If you used a regular meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist it 1 – 2 more times. then they will not be felt. In any case, this is a rather labor-intensive process.
4. Place the pan with the tomato on the stove and add salt and sugar to it. Boil for exactly 10 minutes.
Liter jars contain about 0.5 liters. juice, and in 2-liter bottles 1 liter, in 3-liter bottles - 1.5 liters.
5. Fill the jars with small fruits. Just first remove their stalks or make several punctures with a toothpick. This way they will marinate much faster.
6. Pour boiling water over the tomatoes and leave for 5 minutes. Cover the jars with lids. Afterwards we pour out the water.
7. Now pour 0.5 teaspoon vinegar into each. And immediately fill it with brine. We do this to the very edge of the neck and roll up the lids. Turn it over and check for leaks. In this position, place it on a towel and cover it with a blanket. Leave it for exactly one day. During this time, our products will continue to be sterilized.
You can store this yummy in any convenient place, even in an apartment under the bed!
How to cook tomatoes in their own juice for the winter without sterilization?
All housewives do not like to sterilize preserved food. After all, this is such a troublesome matter. It takes a lot of time. And in the summer there is not so much of it because everything needs to be done in time. Especially if you do this all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.
Ingredients:
- Tomatoes;
- Black peppercorns – 1 pinch;
- Bay leaf – 1 pc.;
- Salt – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Tomato juice – 1 l.
Preparation:
1. First, wash and sterilize the jars. Pour boiling water over the lids.
2. Wash and sort the tomatoes. We will roll up the small ones whole, and we will process the large ones and rotten ones with cracks.
3. It is better to cut off all rot from the fruit. Also cut large ones into several pieces so that they fit into the mouth of a meat grinder or blender. Now we make thick juice or puree from them. I use a juicer. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.
Be sure to stir the mixture occasionally to prevent it from burning on the pan.
4. Place bay leaf and allspice and black pepper on the bottom of the jar. Next, stack the tomatoes as tightly as possible so that more can fit. Fill them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we will no longer need it.
5. Our marinade just arrived. Pour it into jars and roll up the lids. Place it upside down on a mat and cover it with a “fur coat.” leave in this position for 24 hours.
We store it in a cellar or basement. And you can serve this yummy dish with any potato and more!
Recipe for cooking tomatoes in their own juice without vinegar:
As you have already noticed, we try not to use acid in many preparations. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Give it a try. We will also preserve in liter jars, because it is very convenient!
Ingredients:
- Tomatoes;
- Tomato juice – 1 l.;
- Salt – 2 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Allspice peas – 2 pcs.;
- Cloves – 1 pc.;
- Bay leaf – 1 pc.
Preparation:
1. Wash the tomatoes. Cut large ones into several pieces and put them in a blender bowl. Grind them to such an extent that there is not puree, but juice. Pour it into a saucepan and add salt and sugar. Place on the stove and cook for 10 minutes.
From 1 kg. Tomato will yield about 1 liter of juice. But try to choose overripe fruits, then the liquid will be more tasty.
2. Wash the jars and put pepper, cloves and bay leaves on the bottom. Place tomatoes on top. Choose smaller and denser fruits. This way they won't turn into mush.
3. Boil water and pour it over our fruits. Cover with a lid and leave for 10 minutes. Then drain and fill with boiling water again.
4. After 5 minutes, after draining all the water, add the tomato marinade. We roll up the jars and put them under the blanket until they cool completely.
I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree together with bell pepper. Something like a cure turns out. It's probably very tasty though. I will definitely try to make these this year.
So what do you think? I won't say it's difficult, but it's quite troublesome. Although the result is worth it. If you know. How else can you make such tomatoes, then be sure to share your recipe with us and our readers in the comments.
How to salt tomatoes in their own juice without peeling?
There is another interesting way to make tomatoes in your own juice. But you just have to tinker with it a little longer. After all, we want to make them without the peel. And this process takes a little more time. But we will save it on filling.
Ingredients:
- Tomatoes;
- Salt – 1 tsp;
- Sugar – 1 tbsp. l.;
- Garlic – 1 tooth;
- Black peppercorns – 2 pcs.;
- Allspice – 1 pc.;
- Bay leaf – 1/2 pcs.
Preparation:
1. Wash the tomatoes and immediately sort them out. Immediately cut the overripe and cracked ones into pieces and put them in a blender. We will need puree from them. Place the finished product immediately into the pan. You need to cook it for 10 minutes.
2. We will blanch smaller and whole fruits. To do this, put a pan of water on the stove and boil it. We make a cross-shaped cut on the tops of the tomatoes and place them in boiling water. When the skins crack, place them in cold water. This must be done with all fruits.
3. Now put spices on the bottom of clean jars. We remove the skin from the tomatoes, which comes off very easily, and put them in jars. Don't tamp too hard if you don't want to get porridge.
4. Pour salt and sugar into the jars on top. By this time the tomato puree has boiled. Pour the hot mixture into containers and cover with metal lids.
5. Place the jars in a pan with warm or hot water. Sterilize for about 20 minutes after the water boils in the pan. Then we roll up the lids and put them under the blanket.
Such jars are stored in the basement, pantry or cellar.
Time has flown by, and we are parting with you again. I hope you enjoyed my recipes and chose one to make this year. Or maybe a little bit of everyone? Don't hesitate, it will be delicious!
Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking 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 this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.
The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.
They are also good for preparing salads for the winter. 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 to prepare recipes. I recommend watching it.
Article menu:
Let's start analyzing the methods of preparing red vegetables
A simple recipe for tomatoes in their own juice: canned without sterilization
Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.
We will make tomato juice from these varieties. It certainly won't turn out bright red. But it does have a high content of vitamin C.
And we will add small pepper-shaped tomatoes. Everything is very simple. We will roll it up without sterilization.
Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.
What you need (approximate calculation) for 1 liter of tomato juice:
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
Usually 2 kilograms of tomatoes yield about 1 liter of juice.
Let's start preparing:
1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.
A mixer will also work.
2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.
The foam can be removed if desired
A simple way to sterilize in the microwave
3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it 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 the tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.
You can also skin the tomatoes.
5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.
Just scald the lids with boiling water before doing this.
6. Our tomatoes are warmed up. Next, drain the water from each jar. And the last stage comes. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.
7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.
Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.
Tomatoes in their own juice for the winter - cook without vinegar
Again, they are easy to prepare. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades and sauces. An excellent addition to various dishes. We will cook without sterilization, vinegar and citric acid.
I will take into account 7 cans, each with a volume of 1 liter
We will need:
- Small dense tomatoes - 4.5 kilograms
- Tomatoes for filling - 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. Place in sterilized jars.
2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.
You can use soft tomatoes for filling. In principle, 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.
If desired, you can add allspice and bay leaf
Mix and put on fire.
4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.
5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.
6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, tightening tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.
You can also omit salt and sugar from the tomato sauce if you wish.
Read more additional ones. The article contains various variations of preparation. It will be interesting.
Delicious tomatoes without sterilization with tomato paste
Now let's look at another interesting method. We will use tomato paste, or rather homemade one. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.
Products described in the video
- Tomatoes - 5 kilograms
- Salt - 1//2 tablespoon
- Sunflower oil - 1 tablespoon
Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.
Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.
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