Tomatoes in purchased tomato juice without sterilization. Tomatoes in own juice with tomato paste

Elementary proportion and minimum components. For 1 liter of juice - 1 tbsp. a spoonful of salt. We take coarse grinding, domestic manufacturer, without iodine and other additives.

We need (for two liter jars):

Tomatoes (medium-sized) - about 1.2 kg
Tomatoes (for juice) - up to 2 kg
Salt - about 2 tbsp. spoons
Sugar - 3 tbsp. spoons (adjust by yourself!)
Vinegar (9%) - 2 tbsp. spoons

Important details.

You can use tomato juice from the store. This is the fastest and also delicious algorithm.
The calculation for any batch is simple: for a liter jar - about 500 ml of juice. When boiling, we bring it to taste with sugar, salt and spices - if desired.

How we cook.

Brief algorithm without sterilization.

Washed vegetables and divided into medium and large. Medium - for banks: make 1-2 pours of boiling water. Large ones - in juice: cleaned, mashed, boiled over low heat for 20 minutes. Pour juice over heated vegetables and seal tightly.

Now step by step - with photos and important details.

We wash all the fruits in running water, with a brush.

We distribute the tomatoes in jars and warm them in 1-2 pours of boiling water.

In the main characters, we choose samples with a dense skin, medium or small. Pierce each vegetable with a toothpick.- 1-2 times, better in the area of the stalks to a depth of 1 cm.

We lay them out tightly on the banks. We love to cook in liters: just for one sitting for the whole family.

Fill jars with boiling water to the very top and let stand for 10 minutes. Drain the cooled water into the kettle, let it boil again and pour the future preservation again - for 2-3 minutes. Drain the second water and immediately fill with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one fill is enough.

While the vegetables are warming up, prepare the tomato juice for the final filling.

It is better to take larger vegetables, fleshy varieties, slightly overripe. In general, all those that will not be included in the cans for seaming as a whole. We put the fruits in boiling water in a large saucepan and keep on a low boil - 2-3 minutes. We move the pan under cold water. So the skin will move away from the pulp and it will be very easy to remove it.

It remains to make a simple tomato juice from peeled tomatoes. We cut arbitrarily, in medium slices and interrupt with a submersible blender - until a homogeneous mass. You can scroll the pieces through a meat grinder.

We put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaf and cloves.

We are waiting for the mass to boil, mix well and let it simmer over low heat - 15-20 minutes. Foam will appear: carefully remove it from the surface. At the very end, add vinegar.

Fill the tomatoes with juice and close for storage.

For a couple of minutes we scald the ladle with which we will work.

We collect the boiled boiling mass and fill each jar of tomatoes to the top. Close tightly and set to cool slowly wrapped.

Note!

Jars with turnkey lids must be turned upside down for wrapping. And we leave the containers with screw caps (twist off) to stand at the bottom.

Tomatoes in tomato juice from pasta: a recipe for the winter

This option can compete not only for the title of the most delicious of the "You'll lick your fingers!" series, but also for the "Awesome and simple!" medal.

We need:

Tomatoes (small size) - how much will go in (we have 7 liters of total cans)
Water - 1.5 liters
Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

Sugar - 1 teaspoon per liter of juice
Salt - 1 tbsp. spoon per liter of juice
Black pepper (peas) - 6 pcs.
Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of cans:

Per liter - 2/3 tsp (incomplete teaspoon)
For 1.5 liters - 1 teaspoon
For 2 liters - 1 dessert spoon

Read the preparation carefully with an important nuance about the calculation of tomato paste- and a luxurious result is guaranteed!

How to cook step by step with photo.

Sterilize jars (). We put tomatoes in jars. Fill the garden gifts with boiling water, not forgetting to measure the volume of boiling water. In our case, it took three liters. So, we need exactly the same amount of tomato juice. Cover jars with lids and let stand for 15 minutes.

During this time, we make tomato juice from the paste. The proportion of dilution of the paste in water depends on the type of product:

If pasta with starch - 1:1 (one part pasta to 1 part water)
If without a thickener - 1: 2 (one part of the paste to 2 parts of water)

We dilute the paste with the right amount of water to get 3 liters of juice, as we understood in the previous step with pouring boiling water into jars. Add salt, sugar, pepper and parsley. Adjust the saltiness and sweetness of the solution to taste.

We put the solution on the stove - boil for 10 minutes. The foam can be removed or not - at will.

Drain the water from the jars and add a portion of vinegar according to the size of the container. We fill the vacated volume with freshly prepared boiling juice. Seal the jars tightly with lids. Wrap with a blanket, let cool. Store in a moderately cool place.

Recipe for cherry tomatoes in tomato juice for the winter (other varieties will do)

Cherries are super-tomato babies that quickly gained popularity in gourmet salads. They broke into the list of favorite blanks. One-bite peeled tomatoes are especially appetizing. However, this delicacy without peel with sterilization can be repeated on any variety.

For a batch of tender goodies we need:

Cherry for each 1 liter jar - up to 600 g (how much will go in)
Tomato juice - 3-3.5 l

For every liter of juice:

Salt - 1 tbsp. a spoon
Sugar - to taste: 2 to 5 tbsp. spoons (babies should try sweet!)
Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

Garlic - to taste: we have 1/3 of a medium head (the size of a chicken egg)
Allspice (peas) - 2-3 pcs.
Carnation - 1 pc.
Bay leaf - 1 pc.

Sterilization preparation.

How easy is it to peel cherry tomatoes? Boil water in a large saucepan and throw the little ones literally for half a minute. We catch with a slotted spoon and send it under cold water. This will stop the heat and allow the thin skin to separate easily from the flesh.

Keep the juice on a low boil for 5 minutes, dissolving all the additives. We distribute the peeled tomatoes in jars and pour boiling juice over them.

We sterilize the filled jars in a saucepan with a towel at the bottom. Pour water over the shoulders of the jars. We detect from boiling water depending on the volume:

500 ml - 8 minutes
1 liter - 15 minutes

The video below is another quick elementary algorithm on how to preserve babies in the skin without sterilization. Everything is very similar to our first classic recipe with boiling water and then hot tomato juice.

Recipe for the winter halves without vinegar + video

You can also cut into slices and arbitrary pieces. Both luxurious large specimens that do not fit into the roll as a whole, and all suitable ones, but substandard outwardly with roughness on the skin, will do.

For a liter jar we need:

Chopped tomatoes - how many will come in halves and slices (after cutting and peeling from bumps on the peel)
Sugar - 1 teaspoon with a slide
Salt - 1 tbsp. spoon without slide
Black pepper (peas) or a mixture of peppers - 5-8 peas
Bay leaf - 1 piece
Allspice (to taste) - 2 grains
Citric acid (for better storage) - at the tip of a teaspoon

How to cook.

At the bottom of a clean liter jar we put black and allspice, parsley. Cut the tomatoes in half or large slices and lay them as tightly as possible in a jar. We fall asleep on top of the chopped vegetables sugar, salt, citric acid.

We cover the containers with clean lids and place in a pan for sterilization. An interesting process awaits us! During heat treatment, vegetables in jars lose volume, releasing juice.

We add pieces, compacting the styling, and continue sterilizing until the surface of the tomatoes is completely covered with juice. The exact time of sterilization cannot be predicted. Start from 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), we take it out and roll it up hermetically. Wrap up and let cool. Citric acid will allow the workpiece to perfectly withstand the conditions of the apartment and stand until spring.

A video with step-by-step instructions will inspire those who find such boiling difficult to experiment with chopped tomatoes. But it is just longer - with a very tasty result.

2 more recipes “You will lick your fingers!”: Sweet and with garlic and horseradish

A piquant sample in tomato juice will seem the most delicious for those fans who cannot imagine pickling for the winter without garlic. And the sweet proportion will completely surprise any guest.

We close according to any of the algorithms above.

We described the first recipe as carefully as possible so that you can always easily navigate, how to preserve vegetables in the skin without sterilization.
A recipe with cherry will help you cook peeled tomatoes of any variety, after all, the time of sterilization of filled cans depends only on their volume

1) For sweet tomatoes in their own juice for 1 liter of juice, you need to put 6 tbsp. spoons of sugar and 1 tbsp. a spoonful of salt.

Other additions are optional.

You can only classics: black pepper, lavrushka, cloves.
Or make an accent with garlic, including in the company of horseradish.
Of the curiosities, cinnamon is perfect (1-3 pinches per liter of filling).

However, with sweetness and new notes, everything is to your taste, in a small batch for testing.

2) To pickle tomatoes in juice with garlic and horseradish, we use the following calculation:

Tomatoes - how much will fit when stacked without pressure
Tomato juice (prepared or from the store): about 500 ml of juice for each liter jar

For every liter of juice:

Horseradish root (peeled and three on a fine grater) - 1/3 tbsp. spoons
Garlic (peeled and passed through a press) - 1/3 tbsp. spoons

A simple and amazingly tasty preparation for the winter, natural without all kinds of preservatives and dyes. With appetizing and juicy tomatoes, rich tomato juice with a pleasant taste.

To exclude fresh purchased tomatoes in winter, for ourselves and especially for children, we make homemade preparations. Today I offer you the most delicious recipe - "Lick your fingers" in various cooking options.

Let's open the jar in winter, here is a ready-made wonderful snack and the basis for making pizza, sauce, gravy and soup. Until the season of autumn preparations is over, we try to prepare more of these jars.

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

All you need for this recipe is tomatoes, salt and sugar. 1 liter of juice requires 1 tbsp. a spoonful of salt

For two 1 liter jars we need:

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

Cooking:

In this case, do I need vinegar, I have no question. Yes, I do, because the recipe is without sterilization, and I don't want my jars to explode in the winter.

To prepare tomato juice, we use large, overripe, fleshy fruits with a uniform bright red color. We clean from the stalks, rinse under running water.

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

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

Peeled tomatoes cut into slices, put in a saucepan.

Grind the chopped fruits with a blender until smooth.

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

For laying in jars, we take whole tomatoes of small sizes, plum-shaped or round. With dense pulp and elastic skin.

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

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

Drain the water and immediately pour boiling tomato juice under the very lid. It is important that no air remains in the jar. Close tightly with screw caps, turn upside down, check for leaks. We wrap it with a blanket and leave it for a day until it cools completely, all this time the tomatoes will be sterilized.

We watch them for a couple of weeks so that they do not explode, and then we put them away for long-term storage in a cool, dark room.

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

Tomatoes in their own juice for the winter with tomato paste

This pasta recipe is super easy and quick. We do not waste time preparing juice, grinding and cutting tomatoes.

Ingredients:

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

Cooking:

We're making juice. Boil water in a small saucepan.
In a bowl, dilute the tomato paste with warm water until smooth and pour into a saucepan.
Add salt, sugar, pepper there and boil for 5 minutes.
Let's try! It's not too late to adjust the taste.
Place small tomatoes in a colander.
Immerse in boiling water for 1-2 minutes and cool with water.
Separate the skin from the pulp.
We put the peeled tomatoes in prepared jars and pour hot juice over them.
We sterilize the filled jars, with a capacity of 0.5 l - 8 min, 1 l - 15 min. The time is counted from the moment the water boils.
We roll up, store in the cellar.

Whole canned tomatoes without skin are used in winter for salads and as a side dish for meat and flour dishes.

Cherry tomatoes in their own juice with sterilization

Cherry babies have become trendy lately. These miniature beautiful fruits have a very bright and rich tomato flavor. They have a high sugar content, more nutrients and vitamins than their large counterparts. They bear fruit until the very frost, and are stored fresh for a long time, retaining an excellent appearance and taste, excellent for preservation for the winter.

Ingredients:

To prepare 1 liter of canned food, 1.2-1.5 kg of cherry tomatoes are needed.

For 1 liter of juice, 30 grams of salt will be required.

Cooking:

For canning large varieties of tomatoes, we took 1 and 3 liter jars, and for such “kids” it is better to take smaller jars with a capacity of 1 liter, 0.7 liter or 0.5 liter.
My cherry, sort according to the degree of maturity. Softer and more mature ones will go for juice, and strong ones will go to a bookmark in a jar.
We're making juice. We pass soft tomatoes through a meat grinder previously scalded with boiling water.
Grind through a fine sieve, separate the seeds and skin. The result is pure pulp.
Pour it into a saucepan, add salt, put on fire. Bring the tomato mass to a boil, constantly stir and remove the resulting foam. Boil until its complete disappearance of the foam.
Place hard cherry tomatoes in a colander, place in boiling water for 1-2 minutes, cool in cold water, easily separate the skin from the pulp.
Prepared fruits are tightly packed in jars.
Pour hot (70-80 degrees) juice, cover with boiled lids.
Filled cans, put in a saucepan with warm water, bring to a boil and sterilize at 100 degrees, with a capacity of 1 liter - 10, with a capacity of 0.5 - 8 minutes.
Roll up, turn the lid down.

It turned out delicious - just lick your fingers! Store at room temperature, on a shelf in the pantry. We use it for salads and as a side dish for pasta and meat. Juice is used as a drink or for cooking first courses instead of tomato.

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

Large tomatoes weighing more than 150 grams grew in the garden. Gorgeous, with tender fleshy flesh, but they don’t want to “get into the jar” in any way. To save for the winter, cut into large slices.

We will need:

The calculation of the product is given for 1 liter jar.

tomatoes - how many will fit in a jar
salt - 1 tbsp. l. topless
sugar - 1 tsp with a slide
bay leaf - 1 pc.
a mixture of peppers - 5-8 pcs.

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

According to this recipe, delicious, spicy, with a special taste of tomatoes in their own juice are obtained.

We need for a 3 liter jar:

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

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

salt - 1 tbsp. l. without a slide
sugar - 2 tbsp. l.

It is difficult to talk about the exact ratio of tomatoes and juice when packaged in jars with a capacity of 3 liters. If the tomatoes are larger, then less of them will go into the jar, and more juice will be required and vice versa.

Cooking:

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

Sweet tomatoes in tomato juice for the winter - recipe "Lick your fingers"

For a liter jar you will need:

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

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

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

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared when added to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander seeds and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

2 pcs. carnations
2 mountains allspice
2 mountains black pepper
1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

1 st. l. salt without a slide
5 st. l. with a pile of sugar
1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Enjoy your meal!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

150 g tomatoes
1 PC. carrots
1 PC. onion
2-3 wind. celery
5-6 mountains. black pepper
1 tsp salt
1 tsp granulated sugar
2 tbsp. l. 9% vinegar
1.5 st. l. vegetable oil
200 ml hot water
2 tooth garlic
1 tab. aspirin (optional)

Cooking method:

Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
Keep blanks away from sunlight!

Enjoy your meal!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic chopped in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

500-600 g tomatoes
0.5 tsp mustard seeds
1 tsp garlic
0.5 tsp vinegar essence 70%
3 art. l. sugar per 1 liter of water
1 st. l. salt per 1 liter of water
2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Pour the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

1 l - 1/2 teaspoon
0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Enjoy your meal!

The most delicious winter tomato recipe with celery

In this recipe, celery, having a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

3 kg tomatoes
500 g celery
30 g mustard seeds
6 tooth garlic
4-6 dill umbrellas
50 g salt
55 g granulated sugar
15 ml vinegar essence 80%
2 liters of water
20 g coriander seeds
4 things. bay leaf

Cooking method:

Sterilize all cylinders and caps in a convenient way for you
It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
Pour blanks with vegetables first with boiling water for 20 minutes, then pour the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
At the end of the day, store the vegetables in the jars in a cool, dark place for storage.

Enjoy your meal!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Sweet peppers are saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

2 kg tomatoes
15-20 g parsley
1 PC. onion
1 PC. sweet bell pepper
3 pcs. allspice peas
10 pieces. black peppercorns
2 tooth garlic
2 pcs. bay leaf
35 g salt
70 g sugar
70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Enjoy your meal!

Video recipe for tomatoes for the winter lick your fingers

Ready-made containers with tomatoes can be safely transferred to the pantry or cellar, where they will be stored in the future.

Advice: to make the workpiece last longer, many housewives add a regular aspirin tablet to each jar. The acid that it contains helps keep tomatoes longer, regardless of environmental conditions. However, with this method of preservation, it is advisable to add some spices to the composition of the winter harvest: currant or horseradish leaves, dill umbrellas, etc.

A simple recipe for tomatoes in store-bought tomato juice for the winter

Time for preparing: 45 minutes

Servings: 45

The energy value

caloric content - 25.21 kcal;
proteins - 1.07 g;
fats - 0.2 g;
carbohydrates - 4.96 g.

Ingredients

tomatoes - 2 kg;
tomato juice - 2.5 l;
salt - 2.5 tablespoons;
sugar - 2.5 tablespoons;
allspice - 2-3 pcs. to each bank
vinegar essence - 1 tsp

Step by step cooking

Banks are sterilized. Wash tomatoes and arrange in bowls. The smaller the fruit, the better. A very tasty appetizer is obtained if you take cherry tomatoes.
Add a peppercorn to each bowl.
Pour boiling water over the tomatoes, cover with lids and let the vegetables warm up (about half an hour). Then we drain the water.
Boil the juice, adding salt, sugar and vinegar to it.
Fill the tomatoes with the resulting liquid and cork.

The preparation is almost ready! For additional sterilization, you need to turn the jars upside down, wrap them in something warm and leave them in this state for about a couple of days.

Advice: so that the skin of the tomatoes does not burst, just pierce each fruit in several places with a toothpick. Garlic will add flavor and piquancy to the appetizer, chopped slices of which must be inserted into the tomato from the side of the stalk.

It happens that tomatoes in their own juice are prepared for lasagna or other similar dishes. In this case, it is better to remove the skin altogether. To do this, you need to scald the vegetables with boiling water, and then immediately dip them in cold water. Thanks to this heat treatment, the skin will be removed very easily and the integrity of the fruit and its pulp will not be disturbed.

It turns out that preparing such an appetizing snack for the winter table can be simple and fast. Tomatoes in their own juice will decorate any lunch or dinner and will always be a success. Their preservation takes very little time, and the result exceeds all expectations. Enjoy your meal!

When choosing vegetables for harvesting, one should give preference to dense fruits. The Slivka variety and the like will ideally go. Tomatoes should be small, about the same shape with a dense, but not too thick skin.

Be sure to carefully inspect the fruits before canning. They should not have spots, dents, and even more damage.

The mistake that most housewives make is to use "non-standard" for making a tomato. Such a preparation, even if it is well stored, will not have a good taste. So do not try to save money, buy only quality products for preservation.

Jars and lids must be sterilized! You shouldn't be afraid of this. It is enough to wash the cans with soda (you can even after using detergent), and then put it in the sun for several hours. Residents of high-rise buildings can place jars for sterilization directly on the windowsill. Through the glass, the sun will also “fry” them well. This is the simplest "rustic" option. Well, and so, clean cans need to be held over the steam.

Whole tomatoes in their own juice for the winter

Delicious tomatoes are obtained according to this recipe. And most importantly - when you open the jar, you will immediately feel the real smell of summer.

For a 3 liter jar you need to take:

2 kilos of small tomatoes and larger fruits;
dill seeds or one inflorescence;
horseradish leaf;
2-3 cloves of garlic;
a few black peas and shower. pepper;
clove bud;
on a sprig of parsley and tarragon;
vinegar - 2 tablespoons;
salt (3 tablespoons) and sugar (5 tablespoons).

Put small tomatoes together with herbs and seasonings in a jar. Remove the skin from large ones and cut them into pieces, boil for 30 minutes. You can pre-grind until smooth.

Tomatoes pour in two sets of boiling water for 15 minutes. Then add vinegar, sugar and salt to the jar, carefully introduce the boiling tomato mass and roll up.

Take note!

If the jar is filled not with tomato, but with juice prepared with a squeezer, then quite a lot of cake will remain. You don't have to throw it away. You can add a little garlic or hot pepper and your favorite spices, you get a wonderful adjika.

Chopped tomatoes for the winter in their own juice

This recipe is suitable for large tomatoes. The Malinovka variety is considered ideal, but any other is also suitable, the main thing is that the fruits are dense and keep their shape well.

They must be cut into 2-4 parts, put in a jar. Skin the softer ones and crush them in a deep bowl with your hands or with a mashed potato masher.

Pass through a sieve to remove the seeds, although if any remain, it's okay.

Boil the juice for about an hour, stirring regularly. In each jar, add salt (in a 2-liter 1 tablespoon), sugar (in a 2-liter 4 tablespoons) and an aspirin tablet. Pour in the tomato and roll up.

If you are not sure about the quality of the fruit, use boiling water for the first time before filling the jars with tomatoes. 15 minutes is enough to carry out additional processing.

Cherry tomatoes in their own juice

A very simple recipe, but the taste of the workpiece is such that even gourmets will appreciate it. Be sure to prepare several servings. In winter, you will not only surprise your guests, but you yourself will be able to enjoy the amazing taste of tomatoes.

For a half liter jar you will need:

about 400 g cherry;
about 500-600 g of tomatoes per juice;
teaspoon of salt;
2 tsp Sahara;
basil (it is advisable to take a fresh sprig, but seasoning can also be used, then a pinch is enough).

Cherry put in a jar, pour boiling water. Grind large fruits into a tomato, boil for 15 minutes, add salt, sugar and basil, boil for another quarter of an hour. Drain the water from the jar, pour in the tomato and sterilize for about 15 minutes, roll up.

To prevent the tomatoes from bursting, you need to make 2-3 neat pricks with a needle on each.

And here's how you can cook cherry tomatoes with cucumbers for the winter.

Tomatoes with pepper in own juice

The blank can be called "2 in one". Vegetables can be served separately, and gravy can be used as a side dish. It turns out very tasty, especially with pasta. Feel like real Italians!

For two kilos of small tomatoes you will need:

1-1.3 liters of finished tomato;
1-2 pcs. Bulgarian pepper;
salt (1 tablespoon) and sugar (3 tablespoons);
garlic and fresh herbs to taste.

Put the tomatoes with garlic and herbs in jars, pour boiling water twice, keeping for 5-7 minutes. Send pepper, salt and sugar chopped into small strips to the tomato. Boiling pour jars, roll up.

Take note!

For additional confidence, you can add vinegar to the jars (a tablespoon in a liter jar).

Tomatoes without vinegar in their own juice

For this recipe, you can use both homemade juice and purchased juice. But store products must be of high quality.

For three liter jars you will need:

2 kilos of cream tomatoes;
liter of juice;
1.5 l. salt;
2 l. Sahara;
lavrushka, garlic, shower pepper.

Boil the juice, add all the seasonings and spices, boil for about 15 minutes.

If you take store-bought juice, you may need less salt and sugar. Be sure to taste it.

Arrange the tomatoes in jars, pour boiling water over them and wrap them in a warm blanket until they cool completely. Drain the water, pour boiling juice over the tomatoes and roll up.

Tomatoes with onions in their juice for the winter

According to this recipe, the vegetables are very tasty, but the gravy is even tastier. It tastes very much like the famous Ankle Bens sauce, only thicker. If there is no time for cooking, just pour them over any porridge or pasta.

Three kilos of tomatoes cut into slices and put on fire. Send two chopped onions to them, along a sprig of basil, thyme, juice of one lemon. Boil for 20 minutes, salt to taste and turn off.

Peel 2.5 kilos of small fruits from the skin and stalks, cut in half and arrange in jars. Strain the sauce through a colander, pour over the tomatoes for 2-3, sterilize a liter for half an hour and roll up.

If you add a sprig of basil to each jar, the workpiece will acquire an even more refined taste and aroma.

Tomatoes with tomato paste

Express version of your favorite blank. One caveat - you can not save on pasta. If you take not high-quality, the taste will be hopelessly spoiled.

Put one or two cloves of garlic and tomatoes in a liter jar. Not tight, but almost to the top. Pour about 700 ml of water into a saucepan, dilute 4 tablespoons in it. paste, bring to a boil. After 5-7 min. Add by tsp salt and sugar, ½ tsp. ux. essences, a few peas of pepper.

Pour over the tomatoes and roll up. If the workpiece will be stored in a warm room, it is better to sterilize it for 5-7 minutes additionally before rolling.

Tomatoes in their own juice with citric acid

For this recipe, unlike the previous ones, not too perfect tomatoes can be used. Yes, and tomato juice does not need to be harvested, which is an undoubted advantage.

At the bottom of each liter jar we put lavrushka, 5-7 peppercorns, tsp. sugar, st. l salt and a pinch of lemon. Lay the sliced tomatoes on top. Do not add water!

Slice the tomatoes sparingly. Don't put everything in banks.

Cover jars with lids and sterilize over very low heat. Tomatoes will begin to let juice, settle. In the vacant place, report the "spare" tomatoes. This must be done several times until all the tomatoes settle in the released juice.
Approximately the sterilization time takes 40-50 minutes.

Proven method of harvesting. Such jars can be safely stored even in the apartment.

Tomatoes can be used as an independent snack, as well as added to various dishes, such as borscht, stew, etc.

Skinless tomatoes in their own juice

For this recipe, you need to choose ripe, but not overripe cream tomatoes. The fruits must be very dense in order to keep their shape well. They need to be skinned. To do this, after washing, you should lower them into boiling water for 2-3 minutes, then immediately transfer them to ice water. So the skin will come off perfectly.

Put the peeled tomatoes in jars.

Tomato juice should be prepared from larger fruits. They should be peeled, cut into slices and boiled until soft. After cooling, rub through a sieve, add lavrushka, a pinch of black. pepper and salt to taste. Boil for a few minutes.

Immediately pour the jars, put the tomatoes for sterilization (0.5 l - 5 minutes, 1 l - 10 minutes).

Freshly prepared tomato juice should be used within an hour. After this time, fermentation processes begin.

Recipe for tomatoes in own juice in liter jars

A savory snack that will be appreciated by gourmets. The secret is to use other than the usual cinnamon ingredients. It is she who gives the workpiece original notes.

For 5 liter jars, in addition to dense medium-sized tomatoes, you will need:

3 liters of juice;
200 g of sugar;
20 g of salt;
5 pcs. shower pepper and cloves;
table. l. with a slide of crushed garlic;
a pinch of cinnamon;
tsp vinegar essences.

Wash the tomatoes, chop with a toothpick, put in jars. Boil the juice, add spices, salt and sugar, boil for about 5 minutes. Mix with essence and garlic, pour tomatoes.

Sterilize 40 minutes after boiling water.

Tomatoes in their own juice without sterilization

Tomatoes according to this recipe retain the most natural taste. And the fruits are very tasty, and the juice is just incredible.

For three kilos of cream, you need to take three kilos of large fruits. Cut them, boil them and grind through a sieve. Add salt and sugar to the juice to taste, bring to a boil.

Make pricks on the fruits, place them in a jar, pour boiling water for 20 minutes. Drain the water, pour in the boiling tomato and roll up.

Note!

The workpiece should be stored only in a cool place. Otherwise, it is necessary to pour 25 ml of 9% vinegar into each liter jar before seaming.

A simple recipe for tomatoes in their own juice with sterilization

In fact, an incredibly simple way to harvest. Twist the tomatoes in a meat grinder and strain, or immediately use a juicer and make juice. For two jars of 750 ml, 1.5 kg of tomatoes per tomato is enough.

Arrange your favorite spices in jars. It can be peppercorns, lavrushka, cloves, etc. Place tomatoes on top.

Add salt and sugar to taste in boiling juice, pour jars over them. Sterilize for about 15 minutes. Roll up right away.