Recipe for tomatoes in own juice. Unusual recipe for tomatoes in own juice

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in own juice. How could it be without them in winter, because it's great healthy snack, as well as juice, which you can drink and 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 small tomatoes, varieties Slivka, 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 on the bottom of the jar Bay leaf and put in 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 them with boiling water, and then in 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! Bon appetit!

Today we are preparing tomatoes in our own juice for the winter. To do this, we need fresh, ripe and whole tomato fruits. This cooking method resembles fruit compotes. Tomato fruits in this topic can be preserved with skin and

We will not consider tomato fruits that are defective - sluggish, too ugly or ribbed, underripe or unevenly ripened, bruised, moldy or diseased.

For all recipes, tomatoes should be washed well in water to remove all impurities. And only fruits with minor defects can be used to make tomato juice.

Tomatoes in their own juice - a proven recipe for the winter without vinegar

Recipe preparation:

To prepare the recipe, we will need tomato juice in in large numbers. To do this, you can use the attachment to the meat grinder for squeezing juice. Tomatoes are cut into pieces and placed in the inlet of the meat grinder.

In this prefix, the cake goes into one hole, and the tomato juice is poured down the tray into another hole.

You can simply skip the tomatoes through a meat grinder and rub the mass through a sieve.

We have a full pot of concentrated tomato juice.

Now we will cook tomatoes in our own juice for 2 liter jars. Banks must be clean and sterilized. A 1 liter jar of tomatoes takes half a liter of tomato juice.

We take a measuring cup with a capacity of 1 liter, fill it with juice and pour it into another pan.

And add another ladle for evaporation.

In the second pan, pour one tablespoon of salt without a slide and one teaspoon of granulated sugar.

We put the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment of boiling. Stir occasionally.

We begin to lay the whole fruits of tomatoes in jars. To do this, cut off the stem with a knife.

Perhaps you have special device to remove the stalk from tomatoes - use it. In the photo, a device for removing the tails of strawberries - it was perfect for our case.

We put the tomatoes in jars to the very top without any spices. Fill jars with tomatoes with boiling water.

We cover the top of the jars with sterilized lids and leave it for 10 minutes.

Then, we put a lid with holes on the jar and pour out the water. We don't need her.

Pour the prepared tomato juice to the tomatoes in jars.

Close tin lids typewriter.

Turn closed jars upside down.

We wrap the jars until they cool completely.

The recipe for tomatoes in tomato juice is ready.

Tomatoes in their own juice with garlic, sweet pepper, spices and herbs

Recipe preparation:

We prepare three liter sterilized jars.

Wash medium sized tomatoes well.

We pierce each stalk with a knife so that the tomatoes warm up well.

In each jar we put: peppercorns, celery leaves and bay leaves.

Three cloves of garlic are placed in water for 10 minutes so that it is well cleaned. We clean the garlic cloves.

We put tomatoes in jars and chopped garlic cloves on top.

Fill each jar with hot boiled water.

Cover the jars with lids and a towel for 20 minutes.

Pepper cut into small slices.

Place the chopped pepper in a bowl in which we will boil the tomato juice.

We prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.

This is how homogeneous tomato juice is obtained in a blender bowl.

Pour the juice into the container to the chopped pepper. Salt to taste and mix.

After 20 minutes, we put gauze on the neck of the jar of tomatoes and drain the water.

Then pour another clean boiled hot water into the jars (second time).

Cover the top with lids for 10 minutes.

Tomatoes in their own juice for the winter - video recipe with vinegar

In winter, the fruits are eaten whole with pleasure, or you can cook a salad, sauce, season the soup.

Tomatoes in a tomato for the winter with sterilization

Required:

3 kg ripe small-fruited tomatoes
2 kg large ripe tomatoes
80 g salt
50 g sugar

Cooking:

Wash small-fruited tomatoes and chop in several places with a pointed stick.
Put prepared tomatoes in jars up to their shoulders.
Cut large tomatoes into pieces and heat in a pan under a lid, without boiling.
Rub the hot mass of tomatoes through a large sieve.
Dissolve salt, sugar in the hot mass of tomatoes, mix well.
Then pour tomatoes in jars with tomato mass so that the level of tomato juice is 2 cm below the edges of the jar.
Sterilize liter jars in boiling water for 10 minutes.

Heat sterilization is the main way to preserve vegetables. This method is based on stopping biochemical processes and on the destruction of pathogenic microflora under the influence of high temperature.

Delicious tomatoes in their own juice - video recipe for 3 liter jars

You learned the recipes for tomato preparations in their own juice for the winter with whole fruits with skin. In the next article, you will learn how to prepare tomatoes for the winter without skins.

It is summer now! Hot season, rich in fruits and vegetables. You need to have time to eat them to your heart's content, while they are as rich as possible in vitamins and trace elements. And we need to stock up for the winter, so that even then, we do not lack them. In addition, vegetables can not only be served on the table, as delicious snack but also cook delicious dishes from them.

So, for example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it is better to cook your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare healthy and healthy food for your loved ones.

In addition, if we take into account that everything is expensive in the store, then you can probably work hard in the summer. So, for example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, just enough of them to cook only udin dinner. But the winter is long, you have to cook a lot of lunches and dinners. And if there are stocks, then it’s somehow more fun to cook with them.

How to preserve, I already told in one of the notes. And today let's prepare tomatoes in our own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

They taste like fresh tomatoes but only sweet and salty. They are also good as an appetizer, but for the preparation of second courses there is simply no substitute for them. So, for example, the real winter time can be cooked with these blanks. And not only him, but also many other dishes.

Therefore, in the harvesting season, I try to prepare as many of these jars as possible. And today I am sharing the recipe with you. Moreover, this recipe can be safely called “You will lick your fingers”, both the fruits themselves and the juice are so tasty. And when you eat another tomato, every time you lick your fingers too. So don't forget that when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

We will need:

Tomatoes - 1.3 kg
Tomatoes for juice - 1.7 kg
Garlic - 4 cloves
Peppercorns - 6 peas
Salt - 2 tbsp. spoon
Sugar - 3 tbsp. spoons

Cooking:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan, bring it to a boil. Then put a colander in it, and in it a jar with the neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars are sterilized, immediately cover them with lids.

4. Select small fruits for laying in jars. I use plum varieties, or they are also called " Lady fingers". They are firm, elastic, fleshy. And definitely will not fall apart, nor during processing. not during storage.

And we will need large juicy tomatoes for making juice. I also have "lady fingers", but you can use large ripe and fleshy varieties.

The most important thing is that both are delicious. From delicious raw materials, you get a delicious end product. It's an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

You can also chop them coarsely, put them in a saucepan, and heat with the lid closed, but do not bring to a boil. But in this case, it is better to remove the skin from the tomatoes first.
Or you can use a juicer. Those residues that remain after the first spin can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, we put the fruits in a sieve and grind them. We put the pan down, into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But still it is better not to be lazy and wipe it.

7. Instances that we will lay in jars are best peeled. It is very easy to do this. Pour them all with boiling water for 5 minutes, then drain the water and pour over them cold water. Then, picking up the skin with a knife, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the stalk area. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy, and took off the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid so that the water does not evaporate, and boil for 20 minutes. If foam appears, remove it.

11. In parallel with this, boil water in a kettle.

12. We put whole tomatoes in a jar, laying them more tightly.

13. Fill them with boiling water from the kettle. And cover with a metal lid. We leave for 10-15 minutes.

14. Then we remove the metal cover and put on a plastic cover with holes. Drain the water into the pot and put it back on the boil.

15. Let it boil for 2-3 minutes, and pour the fruits for another 10-15 minutes. Do not forget to cover with a metal lid. Drain the water again.

16. Immediately fill them with boiled tomato juice under the very neck. If you did not let the juice boil too much, then it will just be enough for you for two cans. I only have a couple of spoons left. But, in order not to be mistaken, you can make a little more juice. He won't get lost. Immediately there will be those who want to try it.

17. Cover with a metal lid. It's good if the excess juice flows out of the jar a little. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that no air bubbles remain. Screw the lid on with a seamer.

They also close with screw caps, but I trust more conservation, which is rolled up with a seamer.

19. Turn the jar over and put it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. Then remove the blanket and check if the jars are leaking. If you have not violated the process and tightly twisted them, then everything should be fine.

20. Then the banks can be turned over and rearranged in an accessible place for observation. Watch for three weeks. If during this time the lid is not swollen and the juice is not cloudy, then the whole process was successful. If the lid is swollen, then such a blank should not be eaten!

But to be sure, you can add half a teaspoon of 70% vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the very vein.

I bring to your attention a video recipe for greater clarity.

But there is another way in which sterilization is indispensable.

How to cook tomatoes in your own juice with jar sterilization

We do everything the same as in the previous recipe. But you do not need to pre-fill the tomatoes with boiling water.
You need one of the above methods to prepare tomato juice, boil it for 10-15 minutes over low heat.
Then pour them prepared fruits. And put the jars with the contents into the water for sterilization for 20-25 minutes.
Pull out one jar at a time, and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to sterilize jars of vegetables

We take large saucepan, on its bottom lay out a thick layer of gauze or fabric.
Put the jars in the pot
Pour water at room temperature, or slightly warm, into the pan. You need enough water so that it reaches the narrowing of the can, or, as they say, “up to the shoulders”.
Bring water to a boil
Reduce the heat to such that the water boils slightly, but does not boil.
We sterilize for as long as indicated in the recipe.

Each recipe may have different sterilization times. It depends on what kind of product we want to prepare. There are so-called "capricious" products, they should be sterilized longer than less "capricious".

To be sure, before pouring tomato juice into jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is an additional acid, and it will keep the jars safe for a long time. In the previous recipe, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And with all confidence they can be considered a recipe for "You will lick your fingers." They seem to taste fresh. And salt and sugar only enhance their dignity. When you open a jar and start pulling them out one by one, it's almost impossible to stop until the last one is eaten.

Bon appetit!

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

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

We will need:

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

How to cook:

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

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

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

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. IN last resort, 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 mouth-watering tomatoes in our own juice. Cook with pleasure!

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

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

To make tomato juice we need:

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

Cooking:

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

It remains only to roll up our winter preparation and send it to the pantry. In winter you will be surprised good taste this pickle!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative without harmful additives and not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

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

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

Cooking:

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

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

Sweet tomatoes in their own juice for the winter

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

For the marinade we need:

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

How to cook:

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

On each tomato we make an incision with a cross.

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

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

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

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

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

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

Tomatoes in own juice with horseradish and garlic

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

Ingredients:

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

Cooking:

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

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

Bon appetit and see you for new recipes!

Tomatoes prepared for the winter in their own juice are called a recipe for centuries. Enough simple chores, but the result is such that you will lick your fingers, no matter which canning option you choose. And there are several of them. Filling can be made directly from tomatoes, or use ready-made tomato paste.

The workpiece is allowed to be made without sterilization. You decide whether to make tomatoes without vinegar, or pickle tomatoes.

How to choose tomatoes

For harvesting, choose tomatoes of two varieties.

Directly to fill the jars, take not too large tomatoes. In seaming, the varieties "Cream", "cherry" are good. They have a dense pulp, not very juicy.
Best suited for making juice ripe tomatoes- fleshy, large and juicy.

Tomatoes in their own juice - a recipe for the ages

Since we will make the juice ourselves, without adding preservatives and vinegar, it will turn out completely natural product. What is good, the harvesting is done without sterilization, which does not prevent the tomatoes from standing all winter, which, in fact, is what we are trying to achieve.

Take:

Tomatoes for harvesting - 3 kg.
Soft tomatoes for juice - 3 kg.
Peppercorns - 8 pcs.
Dill, parsley - a few branches.
To fill a liter of juice, you need a small spoonful of granulated sugar and a lot of salt.

How to prepare for the winter:

Wash the vegetables, remove the stem. Prick small ones at the stem with a toothpick. Fill jars tightly.
Large tomatoes intended for juicing, cut into quarters.
Put in a saucepan. Start heating the contents on low heat. When the juice appears, set to maximum and bring almost to a boil.
Pour the mixture into a colander placed over a large saucepan. Grind so that the skin and grains remain in a colander. The resulting amount of juice is enough to fill the jars.
There is another option that I want to introduce you to. You can first chop the tomatoes by passing through a meat grinder or by working with a blender. But then the cake will remain in the juice. Therefore, the first method is preferable.
Return the resulting juice to the stove again. Add salt and sugar. Finely chop the greens, send to the pan.
Try it. Please note that the juice should be a little salty, as the tomatoes will absorb some of the salt. Boil the filling for 25-30 minutes.
In parallel, borrow tomatoes in jars. Fill them with boiling water. Hold for warming up for 10-15 minutes.
Throw away the liquid, it will no longer be useful. Instead, pour the prepared juice.
Roll up jars, turn over, cool. Transfer to storage in the cellar, pantry.

Chopped tomatoes with garlic in tomato juice - lick your fingers

The recipe is useful for owners of cottages who make blanks in huge quantities. Put large tomatoes into the seam. To make them more convenient to fit in jars, cut them. Don't worry, they won't fall apart. Select meaty, sweet, strong vegetables.

Required for a 3 liter jar:

Tomatoes.
Sugar - 7 tbsp. spoons.
Sugar - 1.5 tbsp. spoons.
Garlic, cloves, peppercorns.

How to pickle:

Divide firm tomatoes into 2-4 parts. Put it in a bank.
Overripe, soft specimens also cut, chop in a combine, blender, in a meat grinder. Pass through a sieve to get rid of the skin and seeds.
Let the juice boil.
At the same time, put strong tomatoes in jars. Fill with boiling water. Drain the liquid after 5 minutes. In a jar, add peppercorns, cloves, garlic cloves.
When the juice boils, boil it for 10 minutes, pour it into a jar.

Tomatoes in their own juice with tomato paste without vinegar

blank with ready-made pasta- the option is more economical, but the result - you will lick your fingers. To guarantee the preservation of preservation, we will do with sterilization.

You will need:

Water - half a liter.
Pasta - 500 gr.
Tomatoes.
Sugar - 100 gr.
Salt - 60 gr.

How delicious to pickle:

If desired, you can free the tomatoes from the peel. Cut the top of the vegetable with a cross. Scald, immediately pour over with cold water, the skin will be removed in one motion. We can do without this procedure. But then prick the fruits at the base several times.
Arrange vegetables in jars.
Weld your own filling. Dilute the paste in water, add salt and pepper.
Boil, pour into jars.
Sterilize with lids. For a 500 ml container. enough for 20 minutes. Process liter jars for 30 minutes.

Pickled tomatoes in juice with tomato and garlic - a simple recipe

Classic pickled tomatoes made in a tomato sauce. Tomatoes are sweet, spicy, very tasty. It also draws on the title of a recipe for the ages. I advise you to do it in small jars.

Take:

Tomatoes.
Water - 700 ml.
Tomato - 4 large spoons.
Lavrushka, dill, allspice peas.
Garlic - 5 cloves.
Essence - ½ teaspoon.
Sugar - a teaspoon.
Salt is the same.

How to marinate:

Cook the marinade from the tomato, water and spices proposed in the recipe. Let it boil. Boil 5-7 minutes. Sharpen with more essence if needed.
Fill the jars with tomatoes, add a sprig of dill.
Pour in boiled marinade. If storage is supposed to be in an apartment, it is better to sterilize the jar. When stored in a cellar, it is permissible to do without sterilization.

Video recipe for harvesting delicious tomatoes in your own juice for the winter

Successful sunsets and delicious winter meals!