Cover the tomatoes in their own juice for the winter. Canned tomatoes in their own juice

Homemade tomato juice is very tasty. And if you close the tomatoes together with it for the winter own juice for the winter, it will turn out twice as delicious! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.

As you can see, this homemade preparation for the winter has so many advantages that you should definitely cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 1.5 tablespoons salt;
• 2 tablespoons sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size).

How to seal tomatoes in their own juice for the winter:

For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.

We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.

Add salt, sugar, allspice and Bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).

This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.

At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in the jars.

We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.

Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.

For juice you can use crushed tomatoes, irregular shape, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. IN Lately I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!

Today I want to introduce you to several wonderful and simple recipes tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For this preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

• salt - 1.5 tbsp. l.
• sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of ​​the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little into the bottom. hot water and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Everyone probably loves simple and quick recipes. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But this will not affect the taste of our preparation. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large tomatoes yellow color, and put small plum tomatoes in jars.

Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

In the classic recipe for preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

• tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
• black peppercorns
• Bay leaf
• allspice
• garlic
• cinnamon
• carnation

On 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Filling the jars hot water, it’s most convenient from a teapot. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the finished hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

• tomatoes

For 1 liter jar:

• salt - 1 tbsp. l.
• sugar - 1 tsp.
• vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, make a crosswise cut on the tomato with a sharp knife.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add it to the marinade bell pepper, then the snack will receive a special aroma. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.

We will need:

• tomatoes
• bell pepper
• celery leaves
• garlic
• Bay leaf
• black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small, beautiful tomatoes that we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh leaves celery.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of garlic cloves inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Cut the bell pepper into small pieces. Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.

So, another method of preparation that will help please you and your family for a long time. cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

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 be cooked in the old way grandma's 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 snack in winter time. 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:

1. First we need to boil the water.
2. Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - the tomato paste does not mix well in large volume liquids.
3. Add tomato pulp to a saucepan with water.
4. 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.
5. At this time, we wash the tomatoes well and cut off their bottom, pierce the tomato with a fork on the opposite side.
6. 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.
7. 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 preparation and send it 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:

1. 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.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. Place the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. 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.
5. Place peppers and bay leaves in the bottom of the jars, lay tomatoes in rows, split on both sides.
6. We cut the pepper into quarters and place it in the remaining unfilled spaces.
7. 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. Jars should be sterilized under closed lids 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:

1. Pour the prepared juice into a saucepan and leave to boil.
2. Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind the horseradish rhizome using a meat grinder or grater.
5. We do the same with garlic.
6. For the specified number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. 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!

Step-by-step cooking recipes delicious tomatoes in its own juice for the winter

2018-07-05 Natalia Danchishak

Grade
recipe

4191

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

5 gr.

24 kcal.

Option 1. Classic recipe for tomatoes in their own juice for the winter

Tomatoes canned in their own juice are a two-in-one product. At the exit you will receive delicious tomatoes and a versatile sauce that can be used to prepare other dishes. IN classic version Only salt, vinegar and salt are used, so the preparation has a rich tomato taste.

Ingredients

• five kg of ripe tomatoes;
• five black peppercorns;
• 50 g white granulated sugar;
• four slices of garlic;
• 75 g rock salt;
• 20 ml table vinegar.

Step-by-step recipe for tomatoes in their own juice for the winter

Sort and wash the tomatoes. Cut out places where the stalk is attached and damaged areas. Cut approximately two kilograms of tomatoes into four parts. Grind the tomatoes using a fine grinder.

If desired, you can grind tomato sauce through a sieve to remove the seeds. Wash the cans of soda thoroughly, rinse well under running water and sterilize.

Place a few peeled cloves of garlic and two black peppercorns on the bottom of the jars. Fill sterile jars to the top with washed tomatoes. Pour boiling water over the tomatoes in the jar. Cover with a tin lid. Warm up the vegetables for ten minutes.

Drain the water from the jar. Boil the tomato puree over low heat. Add the bulk ingredients to it and pour in the vinegar. Pour boiling tomato sauce over the tomatoes and immediately roll up the lids. Carefully turn over and cool, covering with a blanket.

Tomatoes that will be placed in jars must be free of wormholes and damage. If you like your sauce with seeds, don't strain it through a sieve.

Option 2. A quick recipe for tomatoes in their own juice for the winter with tomato paste

Recipe with tomato paste, allows you to prepare the product quickly. There is no need to waste time chopping and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour it over the tomatoes.

Ingredients

• tomato paste - 150 g;
• one and a half kg small tomatoes ov;
• filtered water - two liters;
• hot pepper - a small piece;
• freshly ground black pepper;
• Bay leaf;
• rock salt - 5 g;
• white sugar - 100 g.

How to quickly cook tomatoes in their own juice for the winter

Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in a little hot water and mix well. Add the resulting slurry to the pan and stir.

Add salt, freshly ground pepper and spices to the future filling. Boil the mixture for seven minutes.

Wash the tomatoes, cut out the place where the stalk attaches. Pierce each tomato with a fork opposite side. Wash small jars thoroughly and sterilize over a kettle with boiling water or in the oven for at least seven minutes.

Prepared glass containers fill with tomatoes. Fill them with boiling sauce up to the neck. Roll up with tin lids and carefully turn over. Cover with a blanket and leave for a day.

To prevent the tomatoes' skins from bursting, pierce them in several places with a toothpick or fork. Spices and add spices to your taste. If you don't like canned tomatoes with skin, pour boiling water over them and peel them before storing.

Option 3. Tomatoes in their own juice for the winter, sliced

Tomatoes in their own juice can be preserved in two ways: whole, or by cutting them into slices. Tomatoes are poured not only with crushed tomatoes or tomato sauce; in some recipes, brine is used for this.

Ingredients

• eight kg of tomatoes;
• 30 g rock salt;
• one and a half liters of filtered water;
• two celery leaves;
• eight cloves of garlic.

How to cook

Sort the tomatoes, separating the stems. Wash under running water. Wash small jars and rinse thoroughly.

Cut large tomatoes into quarters, and small fruits into halves. Peel the garlic cloves and cut them in half. Wash the celery. Place the prepared spices into jars. Fill them with chopped tomatoes, pressing them firmly.

Combine water and salt in a saucepan and place it on the fire. Bring to a boil and pour brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place jars of tomatoes in boiling water and sterilize for about seven minutes over low heat. Take it out and seal it tightly with a special key. Turn the jars upside down, wrap them in warm cloth and leave until completely cooled.

Before pouring brine over the tomatoes, taste it. If necessary, adjust its taste by adding the missing spices.

Option 4. Tomatoes in their own juice for the winter with citric acid

Citric acid is an excellent natural preservative that will not harm your health. Tomatoes canned with citric acid will last all winter.

Ingredients

• two kg of small ripe tomatoes;
• four kg of overripe tomatoes;
• black pepper - eight peas;
• several pods of bell pepper;
• citric acid - 5 g;
• two bay leaves;
• allspice - eight peas;
• garlic - four slices.

Step by step recipe

Wash the overripe tomatoes, chop them finely and place them in a large saucepan.

Wash the jars thoroughly, rinse and sterilize for about ten minutes by placing them in the oven or over a pan of boiling water.

Place the pan with the tomatoes on the fire, bring to a boil and cook for ten minutes. Add peeled and chopped garlic and pepper. Add citric acid and salt to the marinade. Cook for about ten minutes.

Place bay leaves and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, first pricking them on both sides. Remove the seeds from the pepper pods and remove the stems. Cut each into quarters and place them in the empty spaces in the jars. Pour the boiling marinade over the contents and immediately roll up the tin lids, pouring boiling water over them.

If you want the marinade to be homogeneous, grind it through a sieve before pouring and boil again. Tomatoes for pouring can be pre-peeled.

Option 5. Tomatoes in their own juice for the winter with garlic and horseradish

This recipe uses store-bought tomato juice as a filling, but you can make it yourself. Horseradish and garlic will add piquancy and slight spiciness to the appetizer.

Ingredients

• two kg firm brown tomatoes;
• 100 g each of granulated sugar and rock salt;
• 250 g bell pepper;
• a quarter cup of garlic;
• a quarter cup of chopped horseradish.

How to cook

Pour the tomato juice into a saucepan and place on low heat. Bring to a boil.

Add to marinade granulated sugar and rock salt. Stir and boil the marinade for five minutes.

Wash the liter jars thoroughly. Sort the tomatoes, removing the stems. Wash and place in prepared jars in rows, sprinkling them with sugar.

Peel and chop the horseradish root using a grater or meat grinder. Remove the skins from the garlic slices and pass through a garlic press. Place four tablespoons of garlic and horseradish in each jar. Fill the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide pan with a towel. Place cans of tomatoes in it and pour in boiling water until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and cool.

Sterilization time depends on the volume of the jars. To be on the safe side, before pouring tomato juice over the tomatoes, you can add an aspirin tablet, having previously crushed it. This will allow it to be preserved for a long time.

Option 6: Classic recipe for tomatoes in their own juice for the winter

Tomato is one of those vegetables that you want to eat not only in summer, but also in winter. Therefore, many housewives try to prepare as much of them as possible, using a variety of preservation methods, for example, pickling, salting, preparing lecho, various pastes, spicy adjika, etc. Tomatoes in their own juice are especially wonderful. For cooking, take two types of tomatoes - small, dense and fleshy, overripe ones.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g salt;
• 5 bay leaves;
• 7 peas of allspice.

Step-by-step recipe for tomatoes in their own juice for the winter

Small tomatoes are washed, a small cut is made on each one near the stalk and poured with hot water, left for 3 minutes.

Tomatoes are transferred from hot water to cold water, after cooling, slowly remove the skin, and place carefully in a flat bowl.

After sterilizing and drying the glass container for the preparation, place the peeled tomatoes into it.

Fleshy tomatoes are ground to a puree-like pulp in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.

Place the container with tomato pulp over medium heat, bring to a boil, reduce the heat and simmer for 6 minutes.

Hot tomato juice is poured over tomatoes in jars.

Pour water into a wide container, boil it, cover the bottom with a small towel and place the jars, sterilize for 10-15 minutes.

Having taken the jars out of the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave them to cool.

Store in a cool basement.

You don’t have to peel small tomatoes, but simply prick them lightly with a toothpick.

Option 7. Quick recipe for tomatoes in their own juice for the winter

In the recipe for a quick fix There is no need to grind fleshy tomatoes and boil tomato juice. Here, to fill dense tomatoes, they use ordinary tomato paste, which is first diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. Everything turns out just as tasty and appetizing.

Ingredients:

• small tomatoes - 3.5 kg;
• tomato paste - 650 g;
• 1,300 liters of water;
• sugar - 85 g;
• 65 g salt;
• 6 allspice peas;
• apple cider vinegar - 45 ml.

How to cook tomatoes in your own juice for the winter

Washed small tomatoes are pricked with a wooden stick, placed in sterile jars, filled with hot water, let sit for 2 minutes, and drained.

Mix water with tomato paste, add peppercorns, add apple cider vinegar, sugar, salt and bring to a boil.

Pour boiling juice over tomatoes in jars and immediately seal with sterile lids.

Wrap in a fur coat and allow to cool for 15 hours.

They go down to the cellar.

If desired, add chopped herbs to tomato juice for additional flavor. Apple vinegar in the recipe you can replace it with the usual 9 percent.

Option 8. Tomatoes in their own juice for the winter with sterilization

This version of tomatoes in their own juice differs from the classic recipe in that small tomatoes are poured not with tomato juice from overripe tomatoes, but with plain water, the workpiece is covered with lids and sterilized in a wide container. The tomatoes also turn out very tasty, and the citric acid added to the composition adds a pleasant sourness.

Ingredients:

• 5 kg of small tomatoes;
• 75 g salt;
• citric acid - 10 g.

Step by step recipe

Five liter jars wash well, sterilize, let dry upside down on a soft cloth.

After washing the tomatoes, rinse them with hot water and peel off the skin by making a cut around the stem.

Pour salt into the jars, a pinch of citric acid, add tomatoes to the very top, and fill with hot water.

After boiling water in a large container, cover the bottom with any soft cloth and place the jars. Cover with lids and sterilize for 30 minutes.

When the tomatoes begin to settle, add them to the very top, lightly pressing down with a spoon.

Close the lids again and sterilize for another 10 minutes.

Roll it up and wrap it tightly in a thick fur coat.

For more aroma, you can add a couple of bay leaves to the bottom of the jars.

Option 9. Tomatoes in their own juice for the winter with cinnamon

Here tomatoes are prepared in their own juice without sterilization. Bay leaves and allspice are replaced with regular ground black pepper and ground cinnamon, which gives the snack a subtle aroma and new taste.

Ingredients:

• small tomatoes - 3 kg;
• meaty large tomatoes - 3 kg;
• salt - 80 g;
• 3 teaspoons vinegar;
• black pepper - 35 g;
• ground cinnamon - 40 g.

How to cook

Small tomatoes are washed, lightly pierced with a wooden stick, and placed tightly together in sterilized jars.

Tomatoes with fleshy pulp are washed, dried with a soft cloth and ground in a meat grinder, pour the juice into a metal container.

Heat the juice on a small burner until lightly boiling, remove from heat, cool slightly, rub through a sieve to get rid of seeds and skins floating in the juice.

Pure juice is poured from another container, acetic acid, salt, black pepper, cinnamon are added, stirred well, sent to the same burner and from the moment of boiling, boil for 25 minutes, remove the foam with a spoon.

Pour hot juice into jars with tomatoes, roll up the lids, and cool under a fur coat.

Instead of black pepper, you can use red or chili pepper.

Option 10. “Gourmet” tomatoes in their own juice for the winter

And according to this recipe, you get not just tomatoes in their own juice, but vegetable mix, because in addition to the usual bay leaves and peppercorns, dill umbrellas, several bell pepper rings, garlic cloves and a couple of other simple ingredients are placed at the bottom of the jars.

Ingredients:

• firm tomatoes - 2 kg;
• 3 kg of meaty tomatoes;
• 5 cloves of garlic;
• 3 bell peppers;
• 5 dill umbrellas;
• 4 leaves of currant and cherry;
• 5 allspice peas;
• 6 bay leaves;
• 90 g sugar;
• 70 g salt.

Step by step recipe

After washing the dense tomatoes, lightly pierce them with a toothpick.

After sterilizing the jars, place them upside down on a clean cloth and allow to dry.

The garlic cloves are peeled, cut in half into slices, the bay leaves are torn into several parts by hand, the bell pepper is freed from all excess, washed, and cut into rings.

In each jar put 2 rings of pepper, 2 peas of allspice, 2 plates of garlic, several pieces of bay leaf and currant and cherry leaves.

Place dense tomatoes in jars, add hot water and set aside under lids for a few minutes.

The water is drained from the cans, new hot water is poured in and again put aside for the same time.

Twisted fleshy tomatoes are mixed with salt and sugar, heated to a boil over low heat, the foam is skimmed off and the hot mixture is poured over the dense tomatoes, after draining the water from them.

Having rolled up the lids and cooled, they lower them into the cellar.

You can also add a few pieces of horseradish leaves to the bottom of the jars.

Option 11. Chopped tomatoes in their own juice for the winter

This version of tomatoes in their own juice is good because the preparation is very convenient to serve and consume. The tomatoes turn out tasty, with a slight sourness.

Ingredients:

• small tomatoes - 4 kg;
• 35 ml vinegar;
• salt - 70 g;
• sugar - 85 g;
• large overripe tomatoes - 3 kg;
• 4 bay leaves;
• allspice - 5 peas.

How to cook

After washing the small tomatoes, cut them in half.

Fill sterilized, dried jars with tomato halves to the very top.

Fleshy tomatoes are also washed, blanched, peeled, placed in a large saucepan, and crushed with a spoon.

Mix tomato puree with sugar, salt, acetic acid, throw in the bay leaf and peppercorns and boil over a low flame for 20 minutes.

Pouring tomato juice into jars with tomatoes and sterilizing them under the lids for half an hour, roll them up.

They are allowed to cool under the fur coat and lowered into the basement.

You can also make a wonderful tomato sauce by simply placing the tomato halves in boiling juice and boiling them a little.

It seems that this year we canned everything, but no, we almost forgot the tomatoes in their own juice. How could we live without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.

I scoured the Internet and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only differences are the presence or absence of salt, sugar and spices in the juice, and whether they are sterilized or not.

Thus, we will cook tomatoes in their own juice according to classic recipe, That is the best recipe preparing tomatoes in tomato juice for the winter.

Tomatoes in their own juice with spices, two options

1st option not sterilized

Based on a 3 liter jar we need:

• 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
• 3 kg of small tomatoes, Slivka variety, any
• 3 tbsp. Sahara
• 2 tbsp. salt
• 2-3 cloves of garlic
• 2-3 pcs allspice or black peppercorns

Preparation:

1. First, prepare the juice. Wash the tomatoes, separate them from the stalks, cut them in half and put them through a juicer, either electric or manual. The juice is obtained without seeds; if you like it with seeds, you can grind the tomatoes through a meat grinder. Place the resulting juice on low heat and boil for 20 minutes, skim off any foam that appears. After the juice boils, add salt, garlic, sugar and allspice and mix thoroughly.

2. While the juice is boiling, prepare the jars and lids by sterilizing them.

3. Place a bay leaf at the bottom of the jar and add tomatoes. We prick the tomatoes with a toothpick around the stalk, 3-4 punctures, then the skin will not burst. There is another option - peel the tomatoes, pour boiling water over them, and then into cold water and remove the skin.

4. There is no need to shake the jar; a small space between the tomatoes will allow them to warm up better.

Immediately roll them up and turn them upside down. Cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be peeled or chopped
• 3 tbsp. salt
• 2 tbsp. sugar, you can do without it

Preparation:

1.Pour the tomatoes into juice. Let it boil for 20 minutes, add salt.

2. Place tomatoes in jars and fill with juice. Sterilize a 3 liter jar for 30-35 minutes. Tighten the jars tightly and turn them over.

Tomatoes in their own juice, sliced

We need:

for a 3 liter jar

• 3 kg small tomatoes
• 1 tsp vinegar 9% in each jar

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Preparation:

1. Wash and cut the tomatoes into slices and fill the jars. We don’t shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato; to do this, make cross cuts on the washed tomatoes, pour boiling water over them, hold for 1-2 minutes, and then dip in cold water. After this “bathing”, the skin comes off well.

You can boil tomatoes with juice, but they will become soft. This is good to do if you need tomatoes for making sauces or tomatoes.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. If desired, you can add bay leaf and peppercorns. Boil for 20 minutes, skim off the foam.

3. Fill the jars with the prepared juice and sterilize them for 35 minutes with a capacity of 3 liters. We seal it tightly.

Cook for your health! Bon appetit!