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

Homemade tomato juice is very tasty. And if you close with him for the winter also tomatoes in own juice for the winter, it will turn out doubly delicious! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for this we do not need vinegar, so these tomatoes are very fond of children.

As you can see, this homemade preparation for the winter has so many advantages that it is absolutely worth it to 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 of salt;
• 2 tablespoons of sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size)

How to close 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 tomatoes thoroughly and sort. Set plum tomatoes (or small ones) aside for now.

Cut large tomatoes in half, cut out the attachment points of the stalks, cut into medium-sized pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a small fire and bring to a boil. Boil for 5 minutes.

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

Such tomato juice turns out to be very tasty and thick, but there is still one caveat - this juice is with seeds. If, like me, you prefer pitted juice, then you will need to grind it through a sieve (it will turn out faster if you first rub it through a large-mesh colander, and then through a sieve). If you don't feel like or don't have time to deal with grinding, leave it as it is. Pour the juice into the pan, put it on the fire again, bring to a boil.

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

Pour the tomatoes in jars with boiling water.

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

Then we drain the water from the cans (it is 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 banks and immediately wrap them in a “fur coat” again. Tomatoes in their own juice will have to stand like this for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement or stored 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 it's finally time to prepare for the winter. I love this time, because there are so many new recipes to find, so many different goodies to come up with! What we just don’t cook, so that later we can enjoy the gifts of our garden and vegetable garden for a long time. Very popular , or . Everything is amazingly delicious. In addition, it is convenient - I worked in the summer, and in the winter "as I found it."

Canned or pickled tomatoes are the first to go out of the pantry. AT recent times 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. The beauty!

Today I want to introduce you to some 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 let's start with it. For such a preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will fit - they will go for juice, with which we will pour selected beautiful tomatoes.

We will need:

• tomatoes (I don’t specifically indicate the exact amount, 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

Sorting tomatoes. We divide all the tomatoes into about two parts. We select the smallest and most beautiful separately, we will lay them in jars. And broken, large and uneven fit for tomato juice. As they say, non-waste production.

We cut off all doubtful areas from damaged tomatoes, only healthy and fresh tomatoes should remain.

To make tomato juice, cut the tomatoes in half. This is for convenience, I grind them with a blender. You can use a juicer or mixer, whichever you prefer.

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

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

While the juice is boiling, we put whole tomatoes in clean jars, put them tightly so that there are fewer voids. Fill each jar with boiling water.

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

Remember to be careful when pouring. To prevent the jar from cracking, pour quite a bit on the bottom hot water and wait a few seconds. Do not add water all at once, but gradually.

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

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

We cover each jar with lids and roll it up. Be sure to turn it upside down, wrap it with a blanket and leave it to cool completely.

Preservation of tomatoes at home without sterilization

Everyone loves simple and quick recipes. Hostesses always have a lot to do, and if we manage to find a simple recipe without problems, then we are happy to save time when cooking. But the taste of our workpiece will not suffer from this. Let's get started.

We will need:

• tomatoes

For 1 liter of tomato juice:

• salt - 1 tbsp. l.
• sugar - 1 tsp

Approximately 1 liter of tomato juice is required for 2 kg of tomatoes. And in order to get 1 liter of juice, you 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 with a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and send them to the juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer for 10 minutes over low heat. Foam will form, which can be removed, although this is not necessary.

We can’t do without sterilization at all if we want to save the workpiece for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you have not chosen 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 jars of tomatoes, cover with lids and leave for 10 minutes.

We drain the water, and immediately pour hot tomato juice into the jars. Pour all the way to the top of the jar.

Cover with clean metal lids and close tightly. Banks are turned upside down.

It remains to wait for a reason to open this yummy.

Recipe for the ages - tomatoes for the winter with vinegar

Vinegar is often added to the classic tomato recipe. And although not everyone loves him, he is still one of the most reliable preservatives, which helps to preserve blanks even in a city apartment. Why a recipe for the ages? - Yes, because if you try to pickle tomatoes according to this recipe, you will want to keep it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

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

For 1 liter jar:

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

There are recipes in which tomato paste is bred instead of natural tomato juice. I do not want to describe them, it seems to me that it turns out not as tasty and fragrant as with homemade juice. In this recipe, 3 liter jars need about 1.5 liters of juice.

Cut tomatoes for juice into slices and grind with a mixer, juicer, meat grinder or rub through a sieve. Choose any available and favorite way. I prefer a mixer. We 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 skim off the foam.

While the juice is being prepared, we put spices and a couple of cloves of garlic in sterilized jars at the bottom. Lay the tomatoes cut into large pieces. We fill banks hot water, most conveniently from a teapot. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

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

You can not add vinegar according to this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the tomatoes with ready-made hot juice again, immediately tighten 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 looked at recipes on this topic, I noticed the comments of readers. Many do not like recipes with the addition of vinegar. I am loyal to vinegar, although recently I have been reducing its amount in preparations. And this recipe without vinegar, tomatoes are obtained as natural.

Tomatoes "lick your fingers" 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 even a marinade? And in order for their taste to be more tender, we will 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 it easier to do this, we make an incision crosswise on the tomato with a sharp knife.

Pour boiling water over the tomatoes. After that, the skin is removed very easily.

Now cut the tomatoes into pieces.

Banks for this recipe can not be pre-sterilized, just rinse with soda. In clean jars, we tightly pack the tomatoes, lightly tamp with a spoon. See how much juice will appear 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 a sweet marinade. In this case, you can put sugar like salt, 1 tbsp. l.

We put the jar in a pot of hot water to sterilize. Be sure to cover with a boiled lid. Before that, lay 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. Again, though, this is not required. If all sterilization conditions are met, the jars will stand without vinegar. And then you get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in our own juice with bell pepper

If you add to the marinade bell pepper, then the appetizer will receive a special flavor. I think it's worth trying and diversifying our recipes with one more. Hope you enjoy it. This recipe is also without an exact amount - add all the ingredients to taste.

We will need:

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

We will prepare the jars in advance, we need to rinse them well with soda and dry them. It is advisable to boil the lids.

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

At the bottom of the jar we put peppercorns, bay leaf and fresh leaves celery.

Pack the tomatoes tightly into the jar. At the bottom of the jar, I try to spread the fruits more, and on top the smallest ones. Insert a couple of garlic cloves inside the jar.

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

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

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

Now pour tomato juice into jars with tomatoes to the very top and cover with lids. Sterilization is no longer necessary, two hot fillings 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 them to 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 to introduce you to another wonderful recipe. Salted tomatoes are another of my recent finds, worthy of a separate topic. But I'm in a hurry 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 way to prepare, which will help to please you and your family for a long time cold winter and perhaps surprise your guests. If you have read this article to the end, then you will surely agree that it is 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 can be cooked the old way grandma's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

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

Tomatoes in their own juice is 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 is infused and becomes unusually tasty.

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

We will need:

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

How to cook:

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

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

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

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling the tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through 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, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

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

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

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

Here we have such delicious tomatoes in our own juice. Cook with pleasure!

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

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

To make tomato juice we need:

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

Cooking:

1. First, we need to boil water.
2. We put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - the tomato paste does not diverge well in large volume liquids.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, 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 jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

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

Recipe tomato in own juice with citric acid

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

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

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

Cooking:

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

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

Sweet tomatoes in their own juice for the winter

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

For the marinade we need:

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

How to cook:

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

On each tomato we make an incision with a cross.

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

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

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

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

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

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

Tomatoes in own juice with horseradish and garlic

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

Ingredients:

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

Cooking:

1. Pour the prepared juice into a saucepan and leave to boil.
2. We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind horseradish rhizome with a meat grinder or grater.
5. We do the same with garlic.
6. For the indicated 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 jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

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

Bon appetit and see you for new recipes!

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

2018-07-05 Natalia Danchishak

Grade
prescription

4191

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

0 gr.

carbohydrates

5 gr.

24 kcal.

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

Tomatoes canned in their own juice - a two-in-one preparation. At the output you will get delicious tomatoes and a versatile sauce that can be used to prepare other dishes. AT classic version only salt, vinegar and salt are used, so the workpiece has a rich tomato flavor.

Ingredients

• five kg of ripe tomatoes;
• five peas of black pepper;
• 50 g of white granulated sugar;
• four slices of garlic;
• 75 g of 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 the places of fastening of the stalk and spoiled places. Cut about two kilograms of tomatoes into four parts. Twist the tomatoes with a meat grinder with a fine grate.

You can grind if you want tomato sauce through a sieve to get rid of the seeds. Thoroughly wash the soda cans, rinse well under running water and sterilize.

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

Drain the water from the jar. Boil the tomato puree over low heat. Add dry ingredients to it and pour in the vinegar. Pour the simmering tomato sauce over the tomatoes and immediately roll up the lids. Gently turn over and cool, wrapping in a blanket.

Tomatoes that will be placed in jars must be free of wormholes and damage. If you like seed sauce, 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 cook the workpiece quickly. No need to spend time cutting and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour 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 your own juice for the winter

Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in some hot water and mix well. Enter the resulting slurry into a saucepan and mix.

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 stem is attached. Pierce each tomato with a fork opposite side. Wash small jars thoroughly and sterilize over a kettle of boiling water or in the oven for at least seven minutes.

Prepared glass container 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 overnight.

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

Option 3. Tomatoes in their own juice for the winter in slices

Tomatoes in their own juice can be preserved in two ways: whole, or cut into slices. Pour tomatoes not only with chopped tomatoes or tomato sauce, in some recipes brine is used for this.

Ingredients

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

How to cook

Sort the tomatoes, separating the stalks. Rinse under running water. Wash small jars and rinse well.

Cut large tomatoes into four parts, and small fruits - in half. Remove the garlic cloves from the husk and cut them in half. Wash the celery. Arrange the prepared spices in jars. Fill them with chopped tomatoes, tamping them down tightly.

Combine water and salt in a saucepan and put it on fire. Bring to a boil and pour the 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 cans of tomatoes in boiling water and starilize for about seven minutes over low heat. Remove and hermetically roll up with a special key. Turn the jars upside down, wrap in warm cloth and leave to cool completely.

Before pouring tomatoes with brine, 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;
• a few 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 finely and place them in a large saucepan.

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

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

Put the bay leaf and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, after 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 contents with boiling marinade and immediately roll up the tin lids, dousing them with boiling water.

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

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

In this recipe, store-bought tomato juice is used as a filling, but you can cook it yourself. Horseradish and garlic will add spice and light spice to the appetizer.

Ingredients

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

How to cook

Pour the tomato juice into a saucepan and put on a small fire. Bring to a boil.

Pour into the marinade granulated sugar and rock salt. Stir and boil the marinade for five minutes.

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

Peel and chop the horseradish root on a grater or meat grinder. Free the garlic slices from the husk and pass through the garlic press. Put four tablespoons of garlic and horseradish in each jar. Pour the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide saucepan with a towel. Place jars 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 refrigerate.

Sterilization time depends on the volume of jars. For insurance, before pouring tomatoes with tomato juice, you can add an aspirin tablet, after rubbing it. This will keep the preservation for a long time.

Option 6: A 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 them as much as possible using a variety of preservation methods, for example, pickling, salting, cooking lecho, various pastes, spicy adjika, etc. Tomatoes in their own juice are especially beautiful. For cooking, they take two types of tomatoes - small dense and fleshy overripe.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g of 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 incision is made on each near the stalk and poured with hot water, kept for 3 minutes.

Tomatoes are transferred from hot water to cold, after cooling, slowly remove the skin, put neatly in a flat dish.

After sterilizing and drying the glass container for the workpiece, put the peeled tomatoes into it.

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

Place a container with tomato gruel over medium heat, bring to a boil, reduce heat and cook for 6 minutes.

Tomatoes in jars are poured with hot tomato juice.

Water is poured into a wide container, boiled, the bottom is covered with a small towel and jars are placed, sterilized for 10-15 minutes.

After removing the jars from the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave to cool.

Stored in a cool basement.

You can not peel small tomatoes, but simply chop them lightly with a toothpick.

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

In the recipe for hastily it is not required to grind fleshy tomatoes and boil tomato juice. Here, for pouring dense tomatoes, ordinary tomato paste is used, which is previously diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. It turns out everything is also 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 peas of allspice;
• 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, laid out in sterile jars, poured with hot water, after 2 minutes, drained.

Water is mixed with tomato paste, peppercorns are thrown into it, apple cider vinegar, sugar, salt are added and brought to a boil.

Tomatoes in jars are poured with boiling juice, immediately rolled up with sterile lids.

Wrapped in a fur coat, allowed to cool for 15 hours.

They go down to the cellar.

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

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

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

Ingredients:

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

Step by step recipe

Five liter jars well washed, sterilized, allowed to dry upside down on a soft cloth.

After washing the tomatoes, douse them with hot water and peel off the skin, making an incision around the stem.

Salt is poured into jars, a pinch of citric acid and tomatoes are laid to the very top, poured with hot water.

Having boiled water in a large container, cover the bottom with any soft cloth and put jars. Covered with lids, sterilized for 30 minutes.

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

Close again with lids and sterilize for another 10 minutes.

Roll up and wrap tightly in a thick fur coat.

For more flavor, you can throw a couple of leaves of parsley at the bottom of the jars.

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

Here, tomatoes in their own juice are prepared without sterilization. Bay leaf and allspice are replaced with ordinary black ground pepper and ground cinnamon, which gives the appetizer a refined aroma and a new taste.

Ingredients:

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

How to cook

Small tomatoes are washed, lightly pierced with a wooden stick, laid out in sterilized jars tightly to each other.

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

The juice is heated on a small burner to a slight boil, removed from heat, cooled slightly, rubbed through a sieve to get rid of the seeds and skins floating in the juice.

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

Hot juice is poured into jars for tomatoes, rolled up with lids, cooled under a fur coat.

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

Option 10. "Exquisite" tomatoes in their own juice for the winter

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

Ingredients:

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

Step by step recipe

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

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

Garlic cloves are peeled, cut in half into plates, bay leaves are torn into several pieces by hand, bell pepper is freed from all that is superfluous, washed, cut into rings.

2 pepper rings, 2 allspice peas, 2 garlic plates, a few pieces of bay leaf and currant and cherry leaves are placed in each jar.

Dense tomatoes are placed in jars, poured with hot water and set aside under the lids for a few minutes.

The water from the cans is drained, new hot water is poured in and again removed to the side for the same time.

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

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

At the bottom of the jars, you can still put a few pieces of horseradish leaves.

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

This version of tomatoes in its own juice is good because the workpiece is very convenient to serve and consume. Tomatoes are tasty, with a slight sourness.

Ingredients:

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

How to cook

After washing small tomatoes, cut them in half.

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

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

Mix the tomato puree with sugar, salt, acetic acid, throw lavrushka, peppercorns and boil on a small flame for 20 minutes.

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

They let it cool under a fur coat and lower it into the basement.

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

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be 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 difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

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

Tomatoes in 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 varieties, you can use any
• 3 tbsp Sahara
• 2 tbsp salt
• 2-3 cloves of garlic
• 2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.

2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

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

4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

• 2 kg ripe tomatoes for juice
• 3 kg of small tomatoes, can be with a skin or chop
• 3 tbsp salt
• 2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

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

for 1 liter of juice

• 1.5 tsp salt
• 50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.

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

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

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Enjoy your meal!