Cover the tomatoes in their own juice for the winter. Tomatoes in their own juice without sterilization

Hello, my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different things for you interesting recipes. Today it's the turn of the tomatoes own juice for the winter.

Such preparations are loved no less than pickled cucumbers. In my family they are always displayed as festive table, and for everyday use.

All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations.

Tomatoes can be easily prepared great amount. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.

Let's start from the very the usual way blanks. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots.

Ingredients for 3 liter jars:

Tomatoes (strong) - 1.8 kg
Tomatoes for filling - 1.5 kg
Sugar - 2 tablespoons per 1 liter of juice
Vinegar essence 70% - 0.5 teaspoon

Preparation:

1. First you need to prepare the tomato sauce. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.

2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.

If desired, you can add spices or herbs to the bottom of the jar. For example, basil and rosemary. Or just add allspice, cloves, garlic and bay leaf.

3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.

4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill in hot water jars, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.

5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.

Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar

Very easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal.

Ingredients for 7 1 liter jars:

Small, dense tomatoes – 4.5 kg
Tomatoes for filling (softer) – 3.5 kg
Salt – 5 tablespoons
Sugar – 6 tablespoons
Bay leaf – 4 leaves
Allspice – 5 pcs.

Preparation:

1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.

2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.

3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.

4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.

5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.

6. Pour all the water out of the jars and pour the filling into it.

7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.

Video on how to cook tomatoes in their own juice in an autoclave

For those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter.

Ingredients for 1 liter:

Tomatoes (small) – 12 pcs.
Tomato juice – 300 gr
Black peppercorns – 5 pcs.
Salt - 1 teaspoon

Preparation:

1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly.

2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin.

3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top.

4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes.

You will see more details in the video itself. So be sure to watch until the end.

The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)

I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way.

Ingredients for 4 liter jars:

Tomatoes (you can take several) different varieties) — 2.5 kg
Tomato juice - 1-2 liters (depending on the size of your vegetables)
Cloves - 1 piece per jar
Black peppercorns - 4 pieces per jar
Allspice peas - 1 piece per jar
Salt - 2 tablespoons per 1 liter of filling
Sugar - 3 tablespoons per 1 liter of filling

Preparation:

1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables.

2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. Next, start filling to the top with tomatoes.

3. Now carefully pour the boiled juice into the jars to the very top.

4. Cover the jars with lids. Take a pan and place some cotton cloth on the bottom. Then place the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.

5. Then carefully remove the jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.

My favorite recipe for tomatoes for the winter in their juice without sterilization

I really like this preparation method. I like to take tomatoes yellow varieties, such as “pineapple” or “orange”, for juice. It turns out to be such a cool yellow color, but at the same time useful and taste qualities don't suffer.

Ingredients:

Tomatoes – 6 kg
Tomatoes (soft) – 6 kg
Sugar - 1 teaspoon per 1 liter of juice
Salt - 1 tablespoon per 1 liter of juice

Preparation:

1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.

From 6 kg of tomatoes I get about 4 liters of juice.

2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.

3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour hot juice.

4. Screw the lids on the jars and turn them over to self-sterilize. Cover with a warm blanket and leave until completely cool. Store them preferably in a cool place.

Tomatoes in their own juice without skin (delicious preparations for the winter)

When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers.

Ingredients:

Small tomatoes - 3 kg
Tomatoes for juice ( soft varieties) — 2 kg
Salt - 80 g
Sugar - 50 gr

Preparation:

1. Make it on top small tomatoes cut crosswise, place in a dish or pan and pour boiling water over it. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.

2. Soft tomatoes Grind thoroughly using an immersion blender. If you have a juicer, it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it over medium heat for another 10 minutes, stirring and skimming off the foam.

3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).

4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.

How to make tomatoes in their own juice with tomato paste (without skin)

Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.

Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.

Ingredients:

Tomatoes (without skin) - 3 kg
Water - 2 l
Tomato paste – 380 gr
Salt - 1 tablespoon
Sugar - 2 tablespoons
Vinegar essence 70% - 2 teaspoons
Bay leaf - 3 pcs

Preparation:

1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.

2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.

3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.

4. Drain all the water from the jars and fill tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.

How to can tomatoes in their own juice with grated horseradish and garlic in jars

Another very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation.

Ingredients:

Tomatoes (small, dense) - 2 kg
Tomatoes for juice - 2 kg
Bell pepper – 250 gr
Hot pepper - to taste (I add 1/4 pod)
Chopped horseradish - 60 g
Garlic - 5-6 cloves
Salt - 2 tablespoons
Sugar - 4 tablespoons
Peppercorns - 8-10 pieces per jar

Preparation:

1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.

2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.

3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes.

4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in a blanket. Leave until completely cool. Then store in a cool place.

Well, dear friends, I told you all the recipes that I know and have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter.

Enjoy your meal!

There is one thing universal dish, a wonderful snack that is especially popular in winter time. We are talking about tomatoes in their own juice. What it is? How to cook it? You will learn everything in this article.

Tomatoes in their own juice are marinated tomatoes for which tomato juice serves as brine. IN classic version Apart from salt and tomatoes, no other ingredients are used, which makes this snack much healthier than similar preparations filled with big amount vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups are also prepared using tomatoes in juice, vegetable stew and various sauces.

Below are 5 popular recipes cooking at home. We prepare for the winter and more. Just with tomatoes or with added extra vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even regular salt. Everything for natural taste.

As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Ingredients for a 0.5 liter jar:

Tomatoes – 400 g.
Tomatoes for juice – 300-400 g.

How to cook

Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. IN as a last resort You can just take tomato juice in boxes.
The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total cooking time is approximately 45 minutes.
Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
Pour boiling tomato juice, cover with screw caps and place on water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

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

I think this option is not only simple, but also the most delicious! And all because, besides tomatoes, there is also bell pepper and various spices.

For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Ingredients:

Meaty tomatoes – 6-7 kg. (for several cans at once);
Sweet bell pepper – 14-16 pcs.
Tomato paste – 20 tbsp. spoon;
Water – 3 tbsp. spoons;
Vegetable oil – 3 tbsp. spoons;
Sugar – 15 tbsp. spoon;
Salt – 6 tbsp. spoon;
Cloves – 2 tbsp. spoons;

Let's start cooking

Core the bell pepper and chop it finely. You can even put it through a meat grinder.
Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
At the end add 3 spoons vegetable oil, preferably refined.
IN large saucepan add chopped peppers, washed tomatoes (whole), carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
Fill with tomatoes along with tomato filling jars, immediately screw the lids on tightly. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in the addition large quantity spices. We will also do without vinegar and other preservatives here. Sterilization and long term Storage will be ensured by thorough cooking and simply rinsing with boiling water.

By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

Small tomatoes – 2 kg.
Tomato juice – 3 l.
Salt – 5 tbsp. spoon;
Sugar – 6 tbsp. spoon;
Bay leaf – 6-8 pcs.
Black peppercorns – 3 tbsp. spoons;
Cloves – 1-2 tbsp. spoons;

Preparation

Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.

Required Products:

Beautiful fleshy tomatoes – 1.5 kg.
Tomatoes that you don’t mind – 1.5 kg.
Garlic – 12 cloves;
Sugar – 3 tbsp. spoons;
Salt – 1.5 tbsp. spoons;
Sunflower oil (odorless) – 1 cup;
Vinegar (70%) – 1 tbsp. spoon;
Black peppercorns – 10 peas;

Cooking process

Wash good tomatoes, cut out the stems, and cut them into quarters.
Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into the pan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
While we put the tomato slices and garlic cloves into jars.
The tomatoes have boiled, boil for 15 minutes, add at the end vinegar essence, mix and pour into jars.
Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.

The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

Tomatoes – 3 kg.
Tomato juice – about 2 liters;
Salt – 50 g for each liter of juice;
Bay leaves - several;
Garlic cloves – 5 pcs.
Onions – 2 large heads;

How to make this blank

Peel the tomatoes from the stems, plus make a small depression for a piece of onion.
Chop the garlic cloves a little, and also cut the onion into small pieces.
Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
Sprinkle the remaining onion pieces over the contents of the jars.
Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.

As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.

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. Lately I've been trying to cook with less vinegar so as not to harm my 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 it turns out 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 yellow tomatoes, 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. That's why glass jars, preferably liter ones, sterilize them 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

For 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. We bring the tomatoes to 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. Place the chopped large pieces tomatoes. Fill the jars with hot water, preferably from a kettle. 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, on a tomato sharp knife make a crosswise cut.

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 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 bell pepper to the marinade, the appetizer will receive a special flavor. 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.

Slice small pieces bell pepper 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 one more 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!

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

2018-07-05 Natalia Danchishak

Grade
recipe

4078

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 end you will get delicious tomatoes and universal sauce, which can be used to prepare other dishes. In the 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. Tomato puree simmer 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

The 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 of small tomatoes;
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 from the 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 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 love canned tomatoes with peel, before storing, pour boiling water over them and peel them.

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 pan 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, before pouring, grind it through a sieve 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 granulated sugar to the marinade 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 many of them as possible using various ways preservation, 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 in 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 classic recipe the fact that small tomatoes are poured not with tomato juice from overripe tomatoes, but plain water, cover the workpiece with lids and sterilize 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 are washed well, sterilized, and allowed to 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 jars, a pinch at a time citric acid and lay the tomatoes to the very top, 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 leaf and allspice are replaced with regular ground black pepper and ground cinnamon, which gives the snack a refined 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.

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

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

Menu:

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

Ingredients:

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

Preparation:

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

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

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, you need to bring the pureed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is no need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.

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

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

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

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

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

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

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

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

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

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

Good luck with your preparations.

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils, you need to take a little hot water and add cold water when we place the jars so that they do not burst.

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

Cover everything with a lid and leave to sterilize.

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

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

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

Preparation:

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

Bon appetit!

Delicious tomatoes in their own juice will lick your fingers

Bon appetit!