Tomatoes in own juice. th option sterilized

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

2018-07-05 Natalia Danchishak

Grade
prescription

4078

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

5 gr.

24 kcal.

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

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

Ingredients

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

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

Sort and wash the tomatoes. Cut out the places of fastening of the stalk and spoiled places. Cut about two kilograms of tomatoes into four parts. Twist the tomatoes with a meat grinder with a fine grate.

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

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

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

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

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

Recipe with tomato paste, allows you to cook the workpiece quickly. No need to spend time cutting and chopping tomatoes. All it takes is to dissolve tomato paste Boil the resulting sauce and pour 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 your own juice for the winter

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

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

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

Prepared glass container fill with tomatoes. Fill them with boiling sauce up to the neck. roll up tin lids and carefully flip over. Cover with a blanket and leave overnight.

To prevent the peel of tomatoes from bursting, pierce them in several places with a toothpick or fork. Add herbs and spices to your taste. If you don't love canned tomatoes with peel, before laying, pour over them with boiling water and peel.

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

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

Ingredients

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

How to cook

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

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

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

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

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

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

Ingredients

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

Step by step recipe

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

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

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

Put the bay leaf and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, after pricking them on both sides. Remove the seeds from the pepper pods and remove the stalks. Cut each into quarters and place them in the empty spaces in the jars. Pour the contents with boiling marinade and immediately roll up the tin lids, dousing them with boiling water.

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

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

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

Ingredients

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

How to cook

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

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

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

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

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

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

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

Ingredients:

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

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

Small tomatoes are washed, a small incision is made on each near the stalk and poured hot water hold for 3 minutes.

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

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

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

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

Tomatoes in jars are poured with hot tomato juice.

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

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

Stored in a cool basement.

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

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

In the recipe for hastily it is not required to grind fleshy tomatoes and boil tomato juice. Here, for pouring dense tomatoes, ordinary tomato paste is used, which is previously diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. It turns out everything is also tasty and appetizing.

Ingredients:

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

How to cook tomatoes in your own juice for the winter

Washed small tomatoes are pricked with a wooden stick, laid out in sterile jars, poured with hot water, after 2 minutes, drained.

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

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

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

They go down to the cellar.

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

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

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

Ingredients:

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

Step by step recipe

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

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

Salt is poured into jars, pinch by pinch citric acid and lay the tomatoes to the very top, pour hot water.

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

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

Close again with lids and sterilize for another 10 minutes.

Roll up and wrap tightly in a thick fur coat.

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

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

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

Ingredients:

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

How to cook

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

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

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

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

Pour in hot juice in jars for tomatoes, rolled up with lids, cool under a fur coat.

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

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

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

Ingredients:

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

Step by step recipe

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

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

Garlic cloves are peeled, cut in half into plates, bay leaves are torn by hand into several parts, bell pepper free from all excess, washed, cut into rings.

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

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

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

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

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

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

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

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

Ingredients:

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

How to cook

After washing small tomatoes, cut them in half.

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

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

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

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

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

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

we take only fleshy and sweet tomatoes (I always do with robins). cut strong tomatoes into 2 or 4 parts (depending on the size of the tomato). put in jars

We cut soft and overripe tomatoes coarsely and squeeze them a little in our hands to get rid of some of the seeds.

pass the tomatoes through a meat grinder and mix with purified juice. Put the resulting tomato juice to cook for about 1 hour over low heat, stirring occasionally

Pour boiling water over tomatoes in a jar 1 time. let stand 5 minutes. drain the water. put peppercorns, cloves (optional), garlic in a jar. separately pour 5 tbsp. l. sugar and 1 tbsp. salt (I took at the rate of 2 liter jar. for a 3 liter one you need 7 tbsp. sugar and 1.5 tbsp. salt)

It took me 1.5 liters of tomato for two 2-liter jars. the one that remains can be rolled up.

don't let it scare you a large number of Sahara. I once tried to put less, it turned out not tasty at all.

Chopped tomatoes in their own juice: Tomatoes

Chopped tomatoes in their own juice take only fleshy and sweet tomatoes (I always do with robins). cut strong tomatoes into 2 or 4 parts (depending on the size of the tomato).

Chopped tomatoes in their own juice

Few people can refuse delicious and mouth-watering tomatoes on cold winter evenings. After all, summer is so fleeting, and various blanks become our guides on bright sunny days. In addition, cooked own kitchen delicious marinades and canned food, eliminate the possibility of eating such harmful non-natural preservatives and flavors. The proposed recipe turns out to be unusually tasty and attractive not only as independent dish, but it is perfect as an additional dish that can be added to soups, gravies, stir-fry, sauces. Chopped tomatoes in their own juice for the winter is a great snack for winter time. You can cook such a blank with or without skin, then they turn out to be very delicate in taste.

This recipe works well if you have both soft and firm tomatoes. Make from soft fruits thick juice, which then pour the tomatoes cut into halves. In such preservation, spices and spices You can add to your taste, or do without any spices at all, only sugar and salt. In this case ready meal will have their natural taste.

Ingredients for 1 liter jar:

red tomatoes - 20-25 pcs.;
onion - 1 pc.;
garlic - 2 cloves;
Bell pepper- 0.5-1 pc.;
currant leaf - 2-3 pieces;
sprig of dill or parsley - 1 pc.;
sugar - 1.5 tbsp. l.;
salt - 1.5 tsp;
citric acid - 0.5 tsp.

How to cook canned chopped tomatoes in own juice

Before you start canning tomatoes, you need to divide them into two groups. For the first, set aside 10-15 dense, medium-sized fruits with a thick skin. They will fill the jars. For the second half, select about five large ripe and soft ones. They will go for juice, which you will fill with dense specimens in a jar.

For convenience, arrange the tomatoes in two containers (soft and dense). Cut each vegetable along the skin with a knife. Pour boiling water over them and leave for 10 minutes. So the skin will come off literally by itself, and you won’t have to spend time on the cleansing stage.

After the tomatoes have cooled slightly, you need to get rid of the vegetable skins.

Prepare dishes of the required volume, wash them with soda and then steam sterilize over a saucepan, or in the oven for 15 minutes. Throw a sprig of parsley, dill, currant leaf to the bottom of the jar. Add half of sweet pepper and sliced \u200b\u200bcloves of garlic to the spices. Use hot pepper for such a workpiece at will and taste.

Now you need to fill the jar with the main ingredient. To do this, cut the peeled dense tomatoes in half, and send to the already existing products.

Randomly chop the remaining soft tomatoes and combine with the chopped onion.

Puree tomatoes and onions in a blender.

Send the container with the resulting mass to the stove, add sugar, salt, citric acid. To taste, you can add a small pinch of cinnamon directly to the juice. Then bring it to a boil, and continue to boil for five minutes. All this time you need to monitor the emerging foam, remove it with a slotted spoon. If you have the desire and time, then you can rub the tomato juice through a sieve for a more uniform consistency.

Pour the prepared tomatoes with boiling juice, cover with a clean lid. Next, you need to put the jar in a pot of water, on the bottom of which you must definitely lay a towel or napkin. The water level in the pot should be up to the shoulders. On the stove, sterilize the tomatoes in their own juice for 7 minutes (for a liter jar) after the water has boiled.

Roll up with a sterilized lid, turn the jar upside down, wrapped in something warm.

Leave them like this for about a day to cool. After that, remove the chopped tomatoes in their own juice for storage in the pantry.

Chopped tomatoes in their own juice recipe with photo

Chopped tomatoes in their own juice for the winter is a great snack for winter time. You can cook such a blank with or without skin, then they turn out to be very delicate in taste.

Chopped tomatoes for the winter in their own juice

Cooking time: not specified

Tomatoes (tomatoes) are biologically a berry, although we are used to classifying them as vegetables. Modern cooking without tomatoes would be incomplete, because a large number delicious dishes contain them in their composition. Most cooks prefer to use canned tomatoes, useful material which are much better absorbed. Half a glass of canned tomatoes will deliver 3 times more lycopene to the body than one fresh one. Cook chopped tomatoes in your own juice for the winter, a recipe with a photo will help you with this.

1. In order for the tomato salad for the winter to turn out beautiful and tasty, and the pieces of the tomatoes themselves to remain whole, we will use ripe (but not overripe), strong vegetables. In this case, tomatoes of full maturity are not suitable. For such preservation, only whole fruits with intact skin are selected. We sort out the tomatoes, rinse under running water, dip them with kitchen paper towels. Cut out the stem. Cut the tomato into 4 parts. If the fruit is large, then 6 slices.

2. We prepare jars and lids for them in advance. To do this, we sterilize them at your discretion. It is possible both in the microwave and in the oven, you can hold it over steam (boil the lids in water). Carefully place chopped tomatoes in each jar. Shake lightly (do not press down with either your hand or a spoon) so that the tomatoes “settle down” more compactly, since with further sterilization the vegetables soften and settle, leaving the jar half empty.

3. Pour sugar over the stacked tomatoes. Additional spices almost never used in this recipe. Salad from sweet and sour tomato so it turns out fragrant, reminiscent of the "taste of summer."

4. We take a large capacious pan. We cover the bottom with a towel. Carefully set containers filled with tomatoes. We fill the pan with hot water only up to the “shoulders” of the cans, so that when boiling, the water does not get into the tomato salad. We cover them with boiled lids. We set to sterilize for 15 minutes (count the time from boiling water). After the time has elapsed, we remove the jars and hermetically seal them with lids (if you use a euro lid, then just twist it).

We turn our blanks upside down and wrap them with a thick cloth (blanket). We remove to cool in a cool place, wait for your turn!

5. Tomato salad prepared for the winter in such a simple way and according to such a simple recipe will be a great addition to all kinds of homemade dishes. By creating homemade blanks in the summer, you will provide yourself with tasty supplement to fresh winter cuisine. Eat and be healthy!

Chopped tomatoes in their own juice for the winter: a recipe with a photo - You will lick your fingers

Chopped tomatoes in their own juice for the winter, cooked according to the recipe with a photo, are fragrant and very tasty. Very easy to prepare.

Tomatoes in their own juice: 5 canning recipes

Canned tomatoes are one of my favorite snacks. This is due to the fact that tomatoes in their own juice can absorb almost any flavor, depending on the ingredients added to the preparation. additional ingredients. This is what causes a wide variety recipes that allow you to prepare the most delicate or crunchy snack for the winter, ideal for second courses.

Canned tomatoes are one of my favorite snacks.

Tomatoes in their own juice: a recipe for the ages

This appetizer recipe is considered the simplest, and therefore the most famous.. In many families, the recipe for such canning has been passed down from generation to generation for more than one century.

3 kilos of fleshy tomatoes;
2 kilos of overripe tomatoes;
90 grams of salt;
50 grams of granulated sugar.

Canned tomatoes are prepared according to the following technology:

Vegetables are washed, pierced at the attachment points of the stem with a toothpick.
Overripe tomatoes are placed in prepared washed jars so that the vegetables do not reach the neck a little.
Meaty tomatoes are cut into large slices, placed in an enameled container and sent to the fire.
After the vegetables boil, they should be removed from the heat and chopped with a blender.
The resulting paste is mixed with granulated sugar, salt and fills the jars filled with tomatoes so that it does not reach 2 centimeters to the edge of the neck.
The snack is covered and sent for sterilization.
Then the container is sealed, turned upside down, insulated and cooled to room temperature.

Tomatoes cooked according to this recipe are juicy and tender. You can eat a snack 2 weeks after its seaming.

How to cook chopped tomatoes in your own juice?

So that the juice of tomatoes does not drain when biting, many housewives recommend preserving them in pieces.

To prepare chopped tomatoes, you will need:

1 kilo of fleshy tomatoes;
1 kilo of overripe tomatoes;
10 peas of a mixture of allspice and black pepper;
2 clove buds;
4 garlic cloves;
5 tablespoons of sugar;
1 tablespoon of salt.

So that the juice of tomatoes does not drain when biting, many housewives recommend preserving them in pieces.

Tomatoes are well washed under running water, and then overripe vegetables are cut into 4 parts. The resulting slices are transferred to clean glass jars.
The remaining tomatoes are carried out through a meat grinder. The resulting mass is put on fire and brought to a boil. Cook this mixture for 1 hour with regular stirring.
Vegetables placed in a jar are poured with boiling water and left for 5 minutes, then the infusion is drained.
Peppers, cloves, garlic are put in a jar.
Sugar, salt are poured into a separate pan, 4 ladles of tomato paste are added, everything is mixed, boiled and poured into blanks.
If there is not enough tomato paste, the jars should be filled with unsalted and tomato paste.
At the very end, 1 tablet of crushed aspirin is placed in the blank.
The container is immediately sealed, wrapped in a blanket and cools down.

Tomatoes prepared according to this recipe are elastic, but at the same time tender. You can make the preparation more fragrant by adding a few branches of your favorite greens to it.

How to make canned tomatoes in your own juice with additional ingredients?

In order to get a delicious tomato snack, you can add additional ingredients to it.

Most often, to improve tomato taste, it is added:

In some cases, after adding the listed ingredients to the roll, it turns out real salad, which does not require additional cooking before serving.

Lazy tomatoes with beets and daikon

In order to give the appetizer a rich bright shade, many housewives add beets to it.

There is light and quick recipe preparation of a tomato-beetroot snack in its own juice, which implies the presence of the following ingredients:

1 kilo of tomatoes;
1 beet;
1 daikon radish;
3 garlic cloves;
2 tablespoons of sugar;
2 tablespoons of salt;
2 dessert spoons of 9% vinegar;
4 peppercorns;
4 sprigs of greens.

In order to get a delicious tomato snack, you can add additional ingredients to it.

How to prepare pickled tomatoes:

Tomatoes are washed, pierced with a toothpick in several places.
Daikon and beets are washed, peeled and ground in a blender to a puree. The resulting puree is mixed with salt, sugar, garlic passed through a press, and vinegar.
Puree is brought to a boil and cooked for 10 minutes.
In sterilized jars, neatly, but tightly, tomatoes are placed, peppercorns are also poured there.
A jar of vegetables is filled with boiling filling, rolled up with a key for conservation, placed upside down and insulated.

It will be possible to eat cooked tomatoes after 3 days.

Green tomatoes with garlic in own juice

This recipe will allow you to deliciously salt green tomatoes according to the Georgian method.

For this you need:

2 kilos of green tomatoes;
5 pepperoni peppers;
1 large garlic head;
1 large bunch of parsley;
1 large bunch of dill;
1 large bunch of cilantro;
3 stalks of celery;
some salt.

This recipe will allow you to deliciously salt green tomatoes according to the Georgian method.

How blanks are made:

Garlic is peeled, rubbed on a fine grater.
Peppers, green tomatoes and herbs are washed.
A "pocket" is cut in the tomatoes, which must be slightly opened, and grate the tomato pulp with salt.
Processed vegetables are put in a bowl and left for a couple of hours so that they release the juice.
At this time, with the help of a knife, all the greens and pepperoni are crushed.
Greens, peppers and garlic are mixed in a small bowl.
Next, you need to stuff each tomato with the resulting garlic mass and herbs. On average, 1 vegetable takes 1 dessert spoon mixtures.
Stuffed tomatoes are placed in jars under a slight pressure, covered with a lid and placed in a cool place.
Such tomatoes are prepared within 10-14 days: during this time it is necessary to change the upper layers with the lower ones several times. This procedure will allow all vegetables to be salted.

A distinctive feature of this recipe is that it does not require the preparation of brine. If the hostess decides to store the harvest until winter, ready-made vegetables stuffed with garlic should be sent for sterilization and rolled up.

Tomato salad with onions

This recipe will allow you to cook for the winter excellent spicy salad, which will decorate any feast.

1 liter of tomato juice;
100 milliliters of olive oil;
2 onions;
1 tablespoon of salt;
2 tablespoons of sugar;
2 kilos of small tomatoes;
2 bay leaves;
a pinch of cinnamon;
4 cloves;
6 peas of allspice.

This recipe will allow you to prepare an excellent spicy salad for the winter, which will decorate any feast.

Tomatoes are washed, stacked in clean jars, alternating layers with onions.
Peeled onions are cut into half rings.
Salt, sugar, cinnamon are dissolved in the juice, pepper, cloves and bay leaf are added to it. Everything is mixed and brought to a boil. Then olive oil is poured into the mass, kneaded again and boiled for 15 minutes.
Vegetables are poured with boiling water, covered with a lid and infused for 15 minutes.
Then the infusion is drained, and boiling juice is poured in its place.
The appetizer is rolled up, placed on the lid and wrapped in a blanket.

You can eat the prepared preparation after 2 weeks.

canned tomatoes can be cooked different ways: pickled or pickled, with or without sterilization, as a salad or whole tomatoes. It is worth considering that all preservations prepared according to the described recipes will differ from each other in their taste, therefore, before starting work, it is necessary to carefully study and evaluate the list of ingredients.

Tomatoes in their own juice: tomatoes for the winter, a recipe for centuries, how to make canned, green with garlic, cook chopped

Tomatoes in their own juice: recipes for the winter. How to cook chopped tomatoes. Harvesting greens with garlic. Tomatoes with beets and daikon.

Tomatoes in their own juice for the winter - recipe "Lick your fingers"

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

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

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

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

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

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

Tomatoes in their own juice without sterilization - a simple recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

But there is another way in which sterilization is indispensable.

How to cook tomatoes in your own juice with jar sterilization

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

How to sterilize jars of vegetables

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

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

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

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

Tomatoes in their own juice for the winter

Tomatoes for the winter in their own juice - the easiest recipe without sterilization, and without vinegar. How to cook tomatoes with sterilization. Is vinegar really necessary?

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Try fast and delicious recipe canned tomatoes in its own juice. The advantage of this recipe is that tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. Tomatoes are not overcooked, which greatly improves them. taste qualities. So, I tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.

Ingredients:

(per liter jar)

600-700 gr. firm tomatoes for packing in a jar
700-800 gr. ripe tomatoes for juice
1 tbsp sugar without a slide
1/3 tbsp salt (ordinary rock salt)
1 tbsp 9% table vinegar

Wash all tomatoes thoroughly, change the water several times. Transfer the tomatoes to a clean bowl, let the water drain. Tomatoes should dry properly.
Thoroughly wash jars and lids, sterilize dishes for preservation.
We tightly pack dry tomatoes into a sterile liter jar, while sorting them immediately: ripe large pieces will be used for tomato juice, but we put dense and medium-sized ones in a jar.
How many tomatoes will go for the bookmark, and how many for the juice, depends on the size of the tomatoes. The smaller the tomatoes, the tighter they can be packed, the more tomatoes will fit in the jar. The larger the tomatoes, the more free space will remain in the jar, the more tomato juice will be required.
Pour a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, on the tomatoes themselves, and not on the glass.
We cover the jar with tomatoes with a sterile metal lid, wrap the jar itself in a blanket or a thick terry towel. We leave the wrapped jar / jars for 30 minutes. In fact, this is sterilization, only not traditional in boiling water or in the oven, but long-term thermal.
While the jars of tomatoes stand under the covers, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub them through a sieve or colander to remove the tomato skins and seeds. How to make tomato juice, see.
For each liter jar of canned tomatoes in their own juice, approximately 0.4-0.5 liters of tomato juice will be required.
Add salt and sugar to boiling tomato juice. If necessary, adjust the salt and sugar to your liking. Boil tomato juice for 15 minutes.
We open jars of tomatoes. Without removing the lids, carefully drain the water from each jar.
Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour the tomatoes with boiling tomato juice. The sequence is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
We turn the jars upside down, wrap them well and leave them in this form for 24 hours. That's all, delicious tomatoes in their own juice are ready, we store them in a dark, cool place (pantry, cellar) away from heating appliances.
Here is the recipe for those who prefer