Almost every housewife rolls tomatoes in own juice for the winter. Every experienced mother of the family has recipes for "you'll lick your fingers". And, as a rule, a notebook, where it is written how to make good preparations for the winter, is carefully stored and passed down from generation to generation.

But now there is no particular problem to find good recipes- experienced housewives are happy to share them and spread them on the Internet. A selection of the best, you will find in our article. So, how to make the most delicious tomatoes in your own juice for the winter? Recipes with photos and a description of the process are presented below.

Classic recipe

If you cook tomatoes according to the classic recipe, you can get a delicious snack for potatoes and meat dishes, and dressing for borscht or other soup, and natural tomato juice that you can drink. Tomatoes in their own juice in the classic version are prepared without vinegar, which is why they are so useful.

Ingredients that will be required:

• three kilograms of small tomatoes
• two kilograms of large and soft tomatoes for juice
• three tablespoons of granulated sugar
• two tablespoons of salt
• bay leaf and allspice to taste

Cooking method:

After the tomatoes are washed and dried, and the jars are sterilized, you can start preparing the harvest for the winter. First you need to pierce each small tomato from the side of the stem with a toothpick. Then we put them aside and take large tomatoes. We make juice out of them. You can use a meat grinder for this, or modern devices - a juicer and a blender.

Pour the juice into the pan through a sieve and put on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the fire a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - how much will fit. Then we put the jars on a towel and carefully pour in the boiling juice. Fill the containers to the very top. Then we take clean lids, keep them in boiling water for a while and roll up the jars. Be sure to turn them over, put them on a flat surface and wrap them up.

When the jars have cooled, we put the lid up and look - if not a single lid has come off, is not swollen, and does not let air through, then everything is fine, and the blanks will stand all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the blanks to be stored longer, then you can put the jars with tomatoes and juice to be sterilized, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare the blank according to this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use already slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also not be the same.

List of products per liter jar:

• 1.3 kilograms of pink tomatoes
• a tablespoon of salt
• two bay leaves
• a teaspoon of sugar
• optional peppercorns

Cooking:

We wash the tomatoes, put them on a towel or napkin to dry a little. After that, carefully cut the stalks and cut them into slices. Then we take a prepared jar (necessarily sterilized) and put slices of tomatoes there. Sprinkle them with salt, add sugar, bay leaf and pepper. We fill the jar to the end. After that, cover the container with a lid and set to sterilize. In a saucepan over low heat, the jar should stand for about forty minutes. It is better to lay a towel on the bottom.

It remains only to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes in two months. Store tomatoes in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because it is such a preparation that allows them to preserve their natural taste. To make the most healthy snack that will last for a long time, you can do without vinegar - replace it with citric acid.

Here is the list of ingredients for a two-liter jar:

• two kilograms of tomatoes
• a pinch of citric acid
• half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped incision on the smooth side where there is no stalk. The main thing is to cut through the skin, it is better not to touch the pulp. We spread the tomatoes in any container and pour boiling water. We detect a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will definitely not fit at this stage, they will need to be put in a jar later. We cover the container with tomatoes with an iron lid and put it in a saucepan so that it is sterilized. We leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the previously set aside tomatoes will fit. We add them to the jar - the juice that stands out from the tomatoes should rise to the top. It remains only to roll up the jar and place it lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

Easy Vinegar Recipe

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for a tomato in its own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you will get three cans of blanks.

Required products:

• about five kilograms of tomatoes (half small, half large)
• 50 grams of sugar
• three tablespoons of salt
• teaspoon of vinegar per liter
• optional black pepper and cinnamon

Cooking:

First of all, wash all the tomatoes, lay them out to dry a little. Then we take small tomatoes and pierce them with a toothpick or a wooden stick where the tails were. Firm tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will salt worse and be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or other convenient way) and put tomatoes in them.

Now you need to prepare the juice itself. For him, and require large tomatoes. They need to be cut into several pieces and put in a saucepan or other container that can be put on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt, and, if desired, pepper and cinnamon to it. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so two teaspoons of vinegar will be required.

We send the juice to boil. And periodically remove the foam. The sauce for tomatoes should boil a little for about twenty minutes. It is boiling juice that needs to be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or bedspread.

This is how tomatoes are prepared without sterilization. Sterilization is used when vinegar is not added to the blanks.

1. Tomatoes can be rolled with or without skin. It is better to make both of these, as skinless tomatoes can be used to prepare various dishes.
2. It is best to use tomatoes of the same size and proven varieties. Also, they must all be of the same degree of maturity. So the preparation will be tastier.
3. Soft tomatoes will turn into porridge, so it’s better to take such ones for juice, and elastic ones should just be left whole and put in jars.
4. It is not necessary to use spices, although many housewives add bay leaves, pepper, cinnamon, cloves or herbs. The required ingredient is salt. Without it, the preparation will not work.

Cook with pleasure, and then the result will be excellent!

Bon Appetit!

When a tomato, as they say, is a shaft, you can’t think of any ways to save the crop! Pickled, salted, in the form of juice or tomato paste, as a basis for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!

In order to cook tomatoes in your own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there is nothing wrong with that, all bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be crushed in any way - in a meat grinder or with a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into slices and put them in a saucepan. Put on a slow fire and steam, warm, not boiling. Then rub the mass through a sieve. Juice will be obtained without skin and seeds. However, tomato puree, obtained using modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's already a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water in which you put ice. Such a technique with a shock temperature difference makes it easy to remove the skin without affecting the pulp. If you do not want to mess around, you can leave the skin, but in this case, be sure to make a few punctures with a wooden toothpick in the stalk area. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get absolutely natural, useful product which can be safely given to children. However, if you want to make a spicier appetizer, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.

Tomatoes in own juice (classic recipe)

Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice
3 tbsp Sahara,
2 tbsp salt,
bay leaf, allspice peas - to taste.

Cooking:
Wash small tomatoes, prick the stalk with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Grind overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the jars do not burst. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cooled. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Cooking:
Sterilize two-liter jars. Remove the skin from the tomato by making an incision and scalding them with boiling water. Remove the stems. Pour salt and citric acid into the bottom of the jars and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle, and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water up to the shoulders and put on fire. Cover jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and with a spoon, which you must pour over with boiling water, press the limp tomatoes. Add the remaining tomatoes and press down well with a spoon so that the juice that stands out from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp salt,
9% vinegar - 1 tsp each for every liter of juice,
ground black pepper, ground cinnamon - to taste.

Cooking:
Rinse small tomatoes and prick with a toothpick in the places where the stalks are attached. Cut the overripe tomatoes into slices and place in a saucepan. Put on fire, warm up and then wipe through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam. Pour boiling juice over the tomatoes in jars and roll up immediately. Turn over, wrap.

Tomatoes in own juice "Amazing"

Ingredients:
small tomatoes,
overripe tomatoes for juice
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.

Cooking:
Chop small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized jars. Fill jars with tomatoes. Fill with boiling water, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and wipe through a sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in jars with boiling juice, draining the water from them first. Roll up, turn over.

Tomatoes in their own juice for the winter can be made especially piquant if you add horseradish grated on a fine grater (about a tablespoon) to the juice.

Tomatoes in own juice (with tomato paste)

Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.

Cooking:
Rinse the tomatoes, dip in boiling water for a couple of minutes, then pour over ice water. Remove the skin, arrange in sterilized jars and pour boiling water over. Drain the water after a few minutes. Mix water with tomato paste, add the rest of the ingredients and boil. Pour the boiling filling over the tomatoes in the jars and roll up immediately. Turn over, wrap.

Good luck preparing!

Larisa Shuftaykina

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 conservation.

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 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.

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked according to an old grandmother's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

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

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

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

We will need:

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

How to cook:

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

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

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

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through cheesecloth.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

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

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

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

Here we have such mouth-watering tomatoes in our own juice. Cook with pleasure!

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

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

To make tomato juice we need:

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

Cooking:

1. First, we need to boil water.
2. Put the tomato paste in a bowl and pour some hot water into it, mix the mass well - tomato paste poorly diverges in a large volume of liquid.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

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

Recipe tomato in own juice with citric acid

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

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

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

Cooking:

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

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

Sweet tomatoes in their own juice for the winter

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

For the marinade we need:

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

How to cook:

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

On each tomato we make an incision with a cross.

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

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

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

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

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

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

Tomatoes in own juice with horseradish and garlic

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

Ingredients:

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

Cooking:

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

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

Bon appetit and see you for new recipes!

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Try a quick and delicious recipe for canned tomatoes in your 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 obtained not overcooked, which significantly improves their taste. 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