Tomatoes in tomato juice and own juice recipe. How to cook tomatoes in their own juice for the winter according to a step-by-step recipe with photos

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

Preparing tomatoes in their own juice for the winter is especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be an excellent addition to various dishes. These tomatoes will appeal to both adults and children. Also on our na-bludce you will find other recipes for preparations for your winter table:,

Menu:

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

Ingredients:

• Tomatoes for twisting (medium)
• Tomatoes for juice (large, fleshy)
• Sugar
• IN liter jar With tomatoes it takes approximately 0.5 liters of tomato juice.

Preparation:

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

2. We sort and wash the tomatoes. Large, ripe, fleshy and damaged tomatoes We will twist it into juice for pouring. For the remaining medium-sized tomatoes, which we will use to fill the jars, we cut off the stems.

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. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, you need to bring the pureed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is 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. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

5. Place the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly to prevent foam from forming. With constant stirring it disappears.

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

8. While our jars are warming up, let’s start filling (tomato juice). The jars are warming up, and we go to the stove to make juice. Our filling should boil for 10 minutes. We don’t remove the foam, we just stir it. Now we're going to our jars and pouring tomato juice.

9. 10 minutes have passed. Let's return again to our banks. We put on a convenient lid to drain the water.

10. We pour out the water; we won’t need it anymore.

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

11. Pour hot tomato juice over our tomatoes. Salt and sugar in tomato juice we can adjust it ourselves to our liking. You can even roll it up without salt and sugar. This option is also possible. Due to their acidity, tomatoes will stand very well.

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

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

Our recipe contains no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, even small children can eat them.

Good luck with your preparations.

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

For this preparation you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze out the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. You can simply eat them, use them for borscht, in solyanka, or anywhere. This preparation can be used wherever tomatoes are required. It is universal. This preparation comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

• 1 liter jars (does not need to be sterilized)
• Lids - sterilize
• Tomatoes
• Granulated sugar
• Peppercorns Mix of peppers
• Allspice peas - optional
• Bay leaf
• Lemon acid

Preparation:

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

You should not put garlic, dill umbrellas, or any herbs in this preparation.

Let's start cutting the tomatoes, remove all the bumps, the core and cut the tomato slices; there is no need to chop this preparation.

We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no empty spaces.

In each jar we put 1 tbsp. heaped spoon granulated sugar, 1 tbsp. spoon (without a slide) of coarse salt. and on the tip of a knife, citric acid, in order to be on the safe side, so that our tomatoes do not explode; whoever stores the preparations at home in the apartment.

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

Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils you need to take a little hot water and add cold water to it when we put the jars in so that they don’t burst.

Let's set our jars to be sterilized. We put them on gradually, we don’t put them on suddenly so that they don’t burst. You can add a little water. Sterilization time is different for all jars.

Cover everything with a lid and leave to sterilize.

During sterilization, we use a spoon on top to help compact them. The tomatoes begin to release juice and sag.

Place more tomatoes on top. Sterilize until the tomatoes are covered with juice. It is difficult to determine the sterilization time; it all depends on the jars and temperature. Cover the jars again with lids and close the lid on top too. Approximate sterilization time is 40 minutes.

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

Preparation:

1. We sort and wash the tomatoes and peppers. We will grind large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the remaining medium-sized tomatoes, which we will put in jars, we cut off the stems. Cut into small slices bell pepper.
2. The first thing we'll do is make juice for pouring. Large, fleshy tomatoes must be cut and minced. 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.
3. After boiling, cook for another 10 - 12 minutes over low heat, stirring.
4. We put our tomatoes in clean jars, add 5 black peppercorns and fill them with tomato juice.
5. We put liter jars to sterilize in boiling water for 10 minutes, three liter jars for 30 minutes.
6. Our jars are sterilized, roll them up, turn them over and close them until they cool completely.
7. We put our tomatoes away for storage.

Bon appetit!

Delicious tomatoes in their own juice will lick your fingers

Bon appetit!

Simple and amazing delicious preparation for the winter, natural without all kinds of preservatives and dyes. With delicious and juicy tomatoes, rich tomato juice with a pleasant taste.

To avoid fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe- “You'll lick your fingers” in various cooking options.

Let's open the jar in winter, here is a ready-made wonderful appetizer and base for making pizza, sauce, gravy and soup. Until the autumn harvesting season ends, we are trying to prepare more of these jars.

A simple recipe for tomatoes in their own juice for the winter without sterilization

All you need for this recipe is tomatoes, salt and sugar. For 1 liter of juice, 1 tbsp is required. spoon of salt

For two 1 liter jars we will need:

• small tomatoes - 1.2 kg
• large tomatoes - 1.8 kg
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 2 tbsp. l.

Preparation:

In this case, whether vinegar is needed is not a question for me. Yes, I need it because the recipe does not require sterilization, and I don’t want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. Remove stems and rinse under running water.

Blanch the tomatoes in boiling water for 3-4 minutes, then immediately cool with cold water.

The skin of the fruit is easily separated from the pulp.

Cut the peeled tomatoes into slices and place in a saucepan.

Grind the chopped fruits with a blender until smooth.

Add salt and sugar to the tomato mass and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, stirring constantly and removing foam. At the end of cooking, add vinegar.

To put in jars, we take whole tomatoes of small size, plum-shaped or round in shape. With dense pulp and elastic skin.

In the area of ​​the stalk, we puncture the fruit with a toothpick to a depth of 1 cm. This will protect the tomatoes from cracking when warmed up. hot water and will not spoil the presentation. We put them in jars, tightly.

Fill the jars with hot water, in small portions, to the very top and leave for 10 minutes. Then pour the water into a saucepan, bring to a boil, boil for 3 minutes and pour in the tomatoes again for 2-3 minutes. If you have small fruits with delicate skin, there is no need to fill them a second time.

Drain the water and immediately pour boiling tomato juice right up to the lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, and check for leaks. Wrap it in a blanket and leave it for a day until it cools completely, during which time the tomatoes will be sterilized.

We watch them for a couple of weeks so they don’t explode, and then we put them away long-term storage into a cool, dark room.

I hope that this step-by-step recipe will help you prepare awesome, sweet tomatoes without any sterilization. In winter we use them as a side dish for meat and fish dishes.

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is very simple and quick. We don’t waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

• whole fruits - 1.5 kg
• tomato paste - 200 gr.
• water - 2 l
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• mixture of ground peppers - 1/2 tsp.

Preparation:

1. Let's prepare the juice. Boil water in a small saucepan.
2. In a bowl tomato paste dilute with warm water until smooth and pour into a saucepan.
3. Add salt, sugar, pepper and boil for 5 minutes.
4. Let's try! It's not too late to adjust your taste.
5. Place small tomatoes in a colander.
6. Immerse in boiling water for 1-2 minutes and cool with water.
7. Separate the skin from the pulp.
8. Place the peeled tomatoes in prepared jars and fill with hot juice.
9. We sterilize the filled jars, with a capacity of 0.5 l - 8 minutes, 1 l - 15 minutes. We count the time from the moment the water boils.
10. We roll it up and store it in the cellar.

In winter we use whole canned tomatoes without skin for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

IN Lately Cherry babies have become fashionable. These miniature beautiful fruits have a very bright and rich tomato taste. They have high sugar content, more useful substances and vitamins than their larger counterparts. They bear fruit until frost, and are stored fresh for a long time, maintaining excellent appearance And taste qualities, are great for preserving for the winter.

Ingredients:

To prepare 1 liter of canned food you need 1.2-1.5 kg of cherry tomatoes.

For 1 liter of juice you will need 30 grams of salt.

Preparation:

1. For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “babies” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
2. Wash the cherry tomatoes and sort them by degree of ripeness. The softer and more mature ones will be used for juice, and the stronger ones will be put into a jar.
3. Let's prepare the juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
4. Grind through a fine sieve, separate the seeds and skin. As a result, we get clean pulp.
5. Pour it into a saucepan, add salt, put it on fire. Bring the tomato mass to a boil, stir constantly and skim off any foam that forms. Boil until the foam disappears completely.
6. Place the hard cherries in a colander, place in boiling water for 1-2 minutes, cool in cold water, and easily separate the skin from the pulp.
7. Place the prepared fruits tightly in jars.
8. Fill with hot (70-80 degrees) juice and cover with boiled lids.
9. Place the filled jars in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
10. Roll up and turn the lid down.

It turned out delicious - you'll just lick your fingers! Store at room temperature on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. We use the juice as a drink or for preparing first courses instead of tomatoes.

Canned large tomatoes in slices in their own juice for the winter

Grew up in the garden large tomatoes weighing more than 150 grams. Gorgeous, with tender fleshy flesh, but they just don’t want to go into the jar. To save for the winter, cut into large slices.

We will need:

Product calculation is given for 1 liter jar.

• tomatoes - how many will fit in a jar
• salt - 1 tbsp. l. without top
• sugar - 1 tsp. with a slide
• bay leaf - 1 pc.
• mixture of peppers - 5-8 pcs.

Tomatoes in their own juice for the winter with horseradish and garlic

This recipe produces delicious, piquant, special-tasting tomatoes in their own juice.

For a 3 liter jar we will need:

• tomatoes in a jar - how many will fit?
• tomatoes for juice - 1.5 kg
• horseradish - 1 tbsp. l.
• garlic - 1 tbsp. l.

The calculation of salt and sugar is given for 1 liter of juice:

• salt - 1 tbsp. l. no slide
• sugar - 2 tbsp. l.

Talk about exact ratio tomatoes and juice when packaging in 3-liter jars is difficult. If the tomatoes are larger, then less of them will go into the jar, but more juice will be required and vice versa.

Preparation:

1. We prepare tomato juice from discarded overripe fruits. After washing, cut them into pieces, put them in a saucepan and, stirring, boil for 10 minutes. While hot, rub through a fine sieve.
2. Peeled horseradish root and garlic cloves are grated on a fine grater. I entrust this procedure to my husband; he calls it “tear out the eye.” From the grated mass we will need a tablespoon of both ingredients.
3. Heat the juice again, add the prepared horseradish and garlic, salt and sugar. Bring to a boil. If you get a lot of juice, simmer longer without covering the pan with a lid. If normal, then boil under the lid for 20 minutes. Remove the resulting foam with a slotted spoon.
4. Place whole tomatoes tightly in a prepared jar, pour hot tomato mixture under the neck, cover with a lid and sterilize.
5. Sterilization time at 100 degrees for 3-liter jars is 20 minutes.
6. Store them until winter in a cool, dark place.

Sweet tomatoes in tomato juice for the winter - “Finger lickin’ good” recipe

For a 3 liter jar you will need:

• salt - 5 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar - 3 tbsp. l.

Now you know how to cook tomatoes in their own juice.

Choose from all the recipes that are most suitable for you, cook and eat with pleasure. I look forward to your feedback and wishes in the comments!

If you eat them fresh, just picked from the bush, sprinkled with a pinch of salt, perhaps best food what 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 their beneficial properties in their own juice. mineral salts, microelements and most vitamins
• 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 required quantity 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 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.

If in winter you often prepare dishes that require tomatoes, then you have probably thought about canning tomatoes in their own juice. Appetizing tomatoes that will be stored in a jar with tomato juice are not only delicious snack for any side dish, but also delicious healthy drink, made without preservatives or other chemicals. These tomatoes can also be used to make tomato sauce and added to soups.

Canning tomatoes in their own juice

Not at all difficult to do canning tomatoes in their own juice, recipes have a number of features, but even a novice housewife can handle the process. For three liters of finished product, you need to take three kilos of small tomatoes (cream), two kilos of large fruits, juicy and fleshy, 50 g of sugar and 60 g of salt. You can also add a few peas of allspice, a piece of cinnamon or hot pepper to each jar.

Small fruits must be washed thoroughly, then pricked with a toothpick in several places, and placed in clean three-liter (you can also use two-liter) jars. The fruits should reach the shoulders. By the way, you can cook tomatoes using the same recipe, which are then used to make sauces, for example, Bolognese, or other dishes. But in this case, it is necessary to remove the skin from the fruit; to do this, they must be dipped in boiling water for a few seconds so that it peels off easily.

Now we move on to large tomatoes, they need to be cut into several parts, placed in a saucepan with a lid so that they heat up, but do not boil. The hot mass must then be rubbed through a sieve to obtain tomato juice. Dissolve sugar and salt in the juice, one tablespoon for one and a half liters of juice or two teaspoons for every half liter. You can also add a pinch of cinnamon for every half liter. Some people simply remove the skin and don’t put it through a sieve, but seedless juice is much more pleasant to drink. You can also add a few cloves of garlic, then they can be easily removed.

The tomato mass must be put on fire in an enamel pan, brought to a boil, skim off the foam and pour into jars. Then they need to be sent for pasteurization: they need to be sterilized in boiling water for about half an hour, and in hot water (85 degrees) for about an hour.

Pour boiling water over the iron lids or boil for a couple of minutes, then close the lid and roll up. Next, the jars must be turned over and wrapped in a warm blanket. Leave it in this state until it cools completely, and then transfer it to a storage location - in the cellar or on the balcony.

In fact, there will be no difficulty when you do canning tomatoes in their own juice, recipe with photos may not be needed, because all the main points of preparation and further preparation are simple and understandable.

Canning tomatoes in their own juice: recipe

In another version recipe with photo: canning tomatoes in their own juice involves adding vinegar. We will need three kilograms of cherry or other small fruits, for example, the “Lady fingers” variety, also a liter of natural tomato, a spoonful of salt and three spoons of granulated sugar, four spoons of 9% table vinegar.

First you need to prepare the marinade by mixing the juice with salt, sugar and vinegar. Place the enamel pan on the fire and boil.

All fruits must be thoroughly washed under running water. Then place them in sterilized jars. If you decide to preserve cherry tomatoes, then small containers are suitable - 0.5-1 liter, but for cream and ordinary small tomatoes it is better to take 2 or 3 liter jars.

If you plan to do home canning, then it is advisable to grow your own tomatoes, for example, not suitable for you. big size 20-80 grams each, and cherry tomatoes can even be grown on a windowsill.

Boil the kettle and pour boiling water into the jars, leave for five minutes, and then drain the water. Pour the prepared boiling marinade into the jars. Place for sterilization (15-20 minutes) and can be rolled up with iron lids.

We also suggest taking a closer look at the question of how to prepare the juice you need for this recipe yourself. Firstly, for half a liter of prepared tomato juice you need to take about 600-700 grams of fleshy tomatoes. So, all the fruits are in front of you, now you need to do the following manipulation with them. Take a wide, deep bowl, boil water in it and lower the fruits in portions; you can do this using a colander. They should only be in boiling water for a couple of minutes, and then they should be immersed in cold water.

After this method, the skin will peel off the fruit without any extra effort and they will be ready to prepare juice. They must again be placed in a colander and gently wiped with a masher, and the mass will fall into an enamel bowl. Then the mass must be additionally filtered through a fine sieve or gauze to obtain a homogeneous, seedless mass.

Now this product can be used for further preparation, but some still do not do additional filtration, because the drink with seeds turns out very tasty.

Tomatoes are an indispensable decoration on the dinner table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the particularly simple and popular ones. You don’t need any special skill to implement it, and the list of required ingredients is minimal.

Canning tomatoes in their own juice

When you choose a recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash the tomatoes well. Let's dry them. Next, prepare tomato juice (we’ll look at the methods below). Based on reviews, it is recommended to make it with a reserve, because it will be very disappointing if there is not enough of this product. And the excess can be used somewhere else or just drunk. Also important steps are laying, sterilizing and rolling vegetables. More on this below.

Tomato juice

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

• The first method is the simplest. Let's take tomatoes. Remove the stalk. Cut the tomatoes in half and grind in a blender.
• Second option. Cut the tomatoes into 4-8 parts. Take a large saucepan, pour some water into it and put in the chopped tomatoes. Keep the container over medium heat, which is reduced when the tomatoes boil. All this is cooked for two hours and stirred periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, rub the puree through a colander.
• Method three. Remove the stem from the tomatoes, chop them, heat them, but to prevent them from boiling, grind them through a sieve. Add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice and cinnamon, they should be tied in a gauze knot and placed in a 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 the tomatoes.

Putting vegetables in jars

The recipe “Tomatoes in their own juice” implies that the vegetables should be placed in sterile jars. Therefore, first wash the containers properly. 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 the pre-prepared tomato juice (calculated at 10 g per liter) and boil it a little. Pour hot juice over the tomatoes and cover with metal lids, which are recommended to be boiled first.

Sterilization

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

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

We take out the jars and screw them on.

Marinated tomatoes

Let's look at how to cook pickled tomatoes in their own juice. On three liter jar we will 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

To begin, wash the overripe tomatoes and cut them into large pieces. Place in a container and bring to a boil. When they are completely soft, grind them through a sieve. Add salt and sugar to the pureed juice we received. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic press, grate the horseradish, pass twice Bell pepper through a meat grinder. Add all this to the boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars that have been sterilized in advance. Pour boiling tomatoes over the tomatoes and cover with lids. Sterilize for 25 minutes. Roll up the pickled tomatoes in their own juice (see photo below), turn them upside down, and wrap them up.

Option without sterilization

The recipe “Tomatoes in their own juice” may not be so 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 sprigs each;
• sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.

Wash the tomatoes. Then wash and finely chop the greens. To prepare the juice, cut the fruits into large pieces and place them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve, separate the pulp from the boiled tomato mixture from the juice.

As noted in reviews from experienced cooks, tomatoes for rolling (small ones) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we place them tightly in sterilized jars, add 2 black peppercorns to each container, and pour boiling water over them. Cover with lids and leave for 20 minutes.

The tomato juice needs to be brought to a boil again. Add salt and sugar to it and mix. We pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

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

Recipe with horseradish and garlic

The “Tomatoes in their own juice” preparations 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. Take (the ingredients are for 2.5 liters of filling):

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

As usual, we sterilize the 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. Place parsley at the bottom of all jars and tomatoes on top.

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

Fill the tomatoes with boiling water to the top, cover with lids, then with a blanket or warm towel. Keep them in this form for 5 minutes. We drain the water. The second time we pour boiling water. Leave it like this 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. Add chopped vegetables. Boil over low heat until foam stops forming completely.

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

"Lazy" tomatoes

Pickling tomatoes in their own juice according to this recipe is easy and simple. That's why they are called "lazy". Adding seasonings and sterilizing vegetables is not intended. In addition, such blanks are perfectly stored.

Place the tomatoes in a clean jar, pour boiling water over them twice, leave for 10 minutes each time. Pour in 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 glasses). We roll up the jars.

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, it will be a kind of cancer prevention Bladder, lungs, prostate and other organs. We invite you to familiarize yourself with several useful options pickling tomatoes in their own juice.

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

So, 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 the containers for 15 minutes and roll up. That's how easy it is to prepare natural tomatoes in its own juice.

Tomato slices recipe

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, and black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. 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 their own juice

We take red tomatoes, scald them with boiling water, remove the peel, and place them tightly in (sterilized) jars. Place dill, currant leaves (black), garlic on top. Pour in the marinade (boiling): a liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid - a quarter teaspoon. The preparation turns out even tastier if you use tomato juice rather than water. Such tomatoes are quickly eaten, and the juice is drunk.

Storage of workpieces

Storing, as well as cooking tomatoes in their own juice, is very easy. 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 average room temperature.

Subtleties of cooking

Such preparations - tomatoes in their own juice - require compliance with certain simple rules. Judging by the reviews of experienced housewives, the most important of them are the following:

• Firstly, if tomatoes are intended to be used as an ingredient in cooking different dishes, before putting them in jars, you need to pour boiling water over them for a few seconds and remove the skins.
• Secondly, when we canned tomatoes in their own juice, we choose medium-sized fruits for this and always the same in degree of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used to prepare fillings. In this case, they should be juicy, meaty, fairly ripe and soft.
• Thirdly, in order for tomatoes to turn out well, you need to check their taste when fresh. Obviously, vegetables that are too acidic will also be so in the form of preparations.
• Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe with the exception of salt, since it is a preservative necessary in the process of preparing tomatoes in their own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.