Recipe for tomato in its own juice without sterilization. Tomatoes in their own juice for the winter (without sterilization and without vinegar). Comfortable products will be required

21.12.2020 Treatment

There is a lot of reasons to put tomatoes in their own juice for the winter. This is a tasty truly. It is convenient - the blockage is multipurpose. Summerly smelling tomatoes will wander any second dish, will become an excellent snack. Natural juice can be thickened with pleasure. Use it to prepare all sorts of dishes.

And there are such cases - the crop is so abundant that there is not enough space in the storeroom, no cans. And then becomes a simple tomato recipe in its own juice.

Options for blockage even more than reasons. I specifically picked up a variety of recipes with photos. So the hostess can and treat a tomature, and a satisfying boil with juice to cook.

Take a look at recipes. They will help you to perform a tomato - tomato plan for reserves in the winter.

Tomato recipe in its own juice for the winter with a natural taste without sterilization

Love sometimes to rip the ripe tomato from the bed, with an appetite to tear it even without salt? Who does not love! This is just that recipe when you can extend this pleasure for the winter. I would call such tomatoes in our own juice for the winter without sterilization the most correct corresponding name.

Simplicity does not beg the taste of the finished product. A distinctive feature of the recipe is the natural taste of tomatoes and juice. After all, we will prepare it without adding any preservatives. The only thing I can add sometimes is a slight salt.

Tomatoes can be eaten as a whole. Cut pieces for salads by providing onion and olives. And how much - not to convey the words! Drink it is a pleasure. I also actively use it for cooking, which in our family is the main hot dish.

For conservation, we need only tomatoes. The best tomatoes, fleshy and not very large, separate for laying into the jar. From large copies, we will turn the juice. The deformed tomatoes will go on it.

Banks sterilize. I think that it is better to spend a little time, but it is confident that the works will not disappear. I advise you to do it. Iron Covers Thrust boiling water.

We select material for conservation of three-liter banks

Mine tomatoes for use in general form - up to 2 kg.
Large tomatoes for juice - 2.5 kg.
Salt (optional). At the rate of an incomplete tablespoon per liter of juice.

It is clear that no one will mess with one bank. The specified number will help to better navigate. In place you increase the proportion, based on the actual harvest.

Preserving process

Immediately prepare tomato juice. This can be done using the juicer, then we will get a product without seeds. If you use a meat grinder or blender, you will need to use the sieve and remove the grains. But it is not fundamentally. Apply at your request. I advise you to consider the number of liters - suddenly want to add salts.
We put a saucepan with water on the slab. We will need it for the blanching of tomatoes.
Now we will deal with tomatoes. They need to be washed out, make a few punctures with toothpick in the frozen area. This is for the fact that the skin did not burst, and the tomatoes had a more attractive look. Prepared vegetables send to the bank.
We put on the plate dishes with tomato juice. It should boil 15- 20 minutes. I prefer to clean the foam. And here look. If you decide to add salts, then lay it on this stage. I remind you that one liter of juice will need an incomplete tablespoon.
Tomatoes in a jar pour boiling water, cover with a sterilized lid. They must be blanch for 15 minutes.
After the expiration of time, water from the can merge. Here is an excellent help can be provided by a cape cover with holes.
Juice by this time copied. Now we fill with boiling juice with tomatoes, twist.

You made sure that the process is simple. And the effect will be awesome, you will see.

What - I would still like to advise

Sign jars. I usually close tomatoes in your own juice by different recipes. The inscription helps choose the right jar for specific purposes.
In juice, you can add the Red Bulgarian Perchout. It twisted together with tomatoes. And the Brister will become fragrant, and the juice will be multivitamin.
Cooling jars must be under warm shelter. This will be additional sterilization.

Tomatoes in their own juice for the winter without sterilization. The recipe "tastier does not happen"

The recipe corresponds to the name. And juice, and tomatoes in our own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go with a bang as a snack. Sok love to use for cooking dishes with sauces, sweating. And the drink is excellent - delicious, fragrant.

What you need to prepare for 10 cans of 1.5 liters.

Selected tomatoes in banks - kg. 10 (Choose not very large)
Tomatoes for juice - 6 - 7 kg. (Major and notion will go and all)
Spices for 1 l. Juice: 2 tbsp. l. Sugar, 1.5 tbsp. Salts, laurel leaf, 3 scented peppers, 1 carnation.

The amount of tomatoes can change somewhat in each particular case, since the size of vegetables is different. I give another hook: if it is tightly putting tomatoes at one and a half liter can, then the juice will need about 500 ml.

Phased conservation process

Twist vegetables on a juice convenient for you - juicer, meat grinder. The presence of grains in this case is not desirable.
Lay all spices, sugar and salt.
Cooking juice 20 min. from the moment of boiling. Shoot the foam.
Selectful tomatoes wash, make a toothpick or a fork of Naskla near the fruit. Fold in a sterilized bank.
Pour boiling water, cover with a sterile cover, blanch 10 - 15 minutes.
Water merge.
Tomatoes pour juice, roll.
Put cool under warm shelter.

Take into service this simple tomato recipe in your own juice for the winter without sterilization. Do not have to regret, I know for personal experience.

Tomatoes in their own juice "Fingers are license." Recipe for winter

What are the wonderful tomatoes in their own juice for the winter on the recipe fingers losing? So that we close them without skin. In such a state, they will go easier to meet with spices, they will not fully aromas. And the juice will be extraordinary, very saturated.

And one more difference. We will be jars with tomatoes sterilize. Do not be discouraged, it is not difficult, and not long. And our tomatoes will remain common and pretty. But banks can not be sterilized before it is enough to be clean and dry. Somewhere I read that you can not sterilize tomatoes without skin. Just twice pour boiling water for 10-15 minutes. I do not risk it to do - tomatoes will lose a commodity look.

Preparing a set of ingredients

Mature and solid tomatoes up to 4 kg. (No less than 3.6 kg)
Ripe tomatoes on juice - 3- 3.5 kg.
Cherry leaves (1 - 2 pcs. On a liter bank)
Green dill branches and parsley into each jar
2 - 3 Bulgarian pepper slices in each jar
Garlic (1 teeth on a liter bank).

On one liter of juice

2 tbsp. Sahara
1 tbsp. Sololi.
Lavrushka leaf
2 - 3 Makers of black and fragrant peppers.

Preparing yummy

Recipe for tomatoes in its own juice for the winter with tomato paste without sterilization

Tomatoes in their own juice with tomato paste are incredibly tasty. There are some kind of raisin in them. I think that because of the concentration of paste. I especially love Cherry in this performance.
The recipe is a kind of chopping stick. And when there is no abundant harvest, and when with the time of Zeitnot. And here the juice is not needed. Only the paste is desirable to take quality and proven.

Ingredients for blockage

Cherry tomatoes - 3 kg (you can, of course, use any other)
Tomato paste - 1 jar 380 gr.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Black ground pepper - teaspoon
Two laurel leaves
Acetic essence 70 percent - 2 h.
Water for breeding paste - 2 liters.
Carnation (optional) 3 pcs.

Immediately, I note that 4 jars of 700 ml are obtained from this number of ingredients.

Step-by-step cooking

Previously need to sterilize banks.
Tomatoes wash, make 3 ookol toothpick in the frozen area.
Fold tightly tomatoes in the jar.
Pour boiling water for 10 - 15 minutes, cover with a sterile lid. After time expires water to merge.
At this time, we dilute the jar of pasta in water. Bring juice to a boil by adding all the spices.
Boil for 15 minutes. At this stage, you need to taste juice, if necessary, adjust the addition of ingredients.
Tomatoes pour boiling juice, roll.
Put on cooling under warm things.

These are still tomatoes in their own juice for the winter without sterilization.
You will be infinitely grateful to households flying them with potatoes.

Simple recipe for making tomatoes in its own juice for the winter

A decent option for many years. A small amount of salt and sugar enrich the taste of the finished product.

Ingredients for 6 liters. Ready Product

Tomatoes in a jar - 4 kg. (dense, ripe)
Tomatoes for juice - 6 kg.
Salt - 1 tbsp. l. on liter
Sugar - 2 tbsp. L per liter.

Non-flat cooking

Waste vegetables, pierce several times in the fruits area.
Fold into banks. It is not necessary to sterilize the container.
Tomatoes for juice twist. It will be better if the juice is without grains.
Lay sugar and salt. Peel for 15 minutes from the moment of boiling. Do not forget to shoot a foam.
Boiling juice pour tomatoes in banks, cover with a lid, send to sterilization.
Sterilize 10 min. From the moment of boiling water in a saucepan.
After which the jars roll.
Put under warm things to a complete cooling.

That's all, simple and reliable. If there is a choice of tomato, give preference to cream. They will look good in jars. It will be tasty and unusually if with tomatoes remove the skin. But this is a matter of taste, choose you.

I hope that my tomato recipes in our own juice for the winter with photos rated stocking hostesses.

How glad a view of the slender rows of jams of a variety of conservation, lined on the pantry shelves! The main part of the pavement, in addition to cucumbers, falls on tomatoes. Each hostess has a number of recipes that are used and transferred to the "inheritance" family.

Most often these are salted or pickled fruits, but tomatoes in their own juice for the winter without sterilization are closed less often, perhaps fear of the complexity of their preparation. Look below simple and tasty recipes, find out the nuances of canning such tomatoes.

Tomatoes, for cooking fill, it is better to choose fleshy and juicy. In the fruits that will be used entirely, it is better to remove the skirt, but then you can't call a simple recipe. The number of garlic is adjusted by its taste addictions.

Let us need:

2 kg of tomatoes;
3 laurel sheets;
5 black pepper peppers;
3 peas of fragrant pepper;
3 booton cloves;
art. 9% vinegar;
3 tbsp. Sahara;
art. large salt;
garlic head.

Cooking:

Wash the washed fruits of tomatoes, clean garlic. Put pepper, bay leaf, carnation boutons, and approximately half of tomatoes, and soda and sterilized cans.
Gently from the kettle, in the center of the can, pour steep boiling water, cover with a lid, give to stand for 15-20 minutes. Water that has cooled to merge, and pour boiling water again.
Scroll with meat grinders or chop the remaining tomatoes and garlic blender.
Pour the resulting mixture from tomatoes into the pan, wait for the boil, spill, pour sugar, pour (after boiling) vinegar, pecking a couple of minutes.
Carefully fill over a boiling tomato tomatoes in a jar, roll or screw the lid boiled in water. Turn over the bank, set the lid down, give to completely cool, sticking with something warm, remove for storage.

Recipe with green tomatoes (slices)

A very current recipe for the country, as Mikhail Zhvanetsky, "Eternally Green Tomatoes" intactly noticed. It is necessary to take large for cutting with slices, so that the blank it turns out better, the fruits can be soaked before canning on 5-6 hours in water with salt, changing it every 2 hours.

See also: Beet salad for the winter - 11 recipes delicious and just

Let us need:

1.5 kg of green tomatoes;
0.7 g of carrots;
0.5 kg of bow;
0.5 kg of sweet pepper;
0.5 liters of acute tomato sauce;
2 tsp Sahara;
250 ml of oil;
ch.L. Ground black pepper;
salt to taste;
2 tbsp. 9% vinegar.

Cooking:

Wash and dry tomatoes, cut down slices. Clean the pepper from seeds, cut into large squares, chopped onions by half rings, grind carrots on medium grater.
Oil pour into a saucepan with a thick bottom, laying in a layer of vegetables: tomatoes, pepper, onions, carrots. Pour tomato sauce from above.
Under the cover, bring a vegetable mixture to a boil, peel half an hour, mix, make heating with minimal, cook another hour.
Add pepper in the pan, sugar, salt, mix well, pecking another 10 minutes.
Pour vinegar, thoroughly stirring, pecking a couple of minutes, "bullous" vegetables fill the cans, screw down by the covered covers. Banks turn over, cover with a blanket, let it be completely cool, remove for storage.

Cooking with tomato paste and pepper

Simplified workpiece option: the use of tomato paste will save from squeezing and digesting juice from tomatoes. It gives the workpiece saturated taste, and the addition of Bulgarian pepper - turns almost in leaks. For preservation, you need to pick up small and strong tomatoes, their quantity depends on the size.

Besides them will be required:

2 Bulgarian peppers;
5 cloves of garlic;
2-3 dill twigs.

For liter fill need to take:

4 tbsp. l. tomato paste;
2 laurel sheets;
1 tsp. salts;
4 peas of fragrant pepper;
1 tsp. Sahara;
2 tbsp. 9% vinegar.

Cooking:

Prepare selected fruits, wash, dry, smolden in several places toothpick, so that the skin is left after the fill.
Pepper cut into stripes, garlic - in half.
In a thoroughly washed with soda and sterilized over the ferry, jars (and boil the lid too) to fold pepper and tomatoes, dill with garlic and peas of fragrant peppers, pour steep boiling water, give to stand about a third of the hour. Pour water so that the bank does not suffer, it is necessary in the center. Since preservation without sterilization, it is necessary to repeat the fill for reliability.
To prepare the tomato fill to dissolve the paste in the water, pour sugar, satteniate, put a leaf of a laurel and fragrant pepper, give it boiling, pour vinegar, mix.
Free the jar from the water, fill the hot "tomato" further, roll over the lid, turn over, cover with something warm for longer cooling.

Cherry in its own juice with vinegar (without sterilization)

Delicious blank made of small tomatoes will decorate any festive feast. Close the Cherry is better in small jackets with a small amount of vinegar so that they are well kept. To prepare the fill to take large and juicy lightweight tomatoes.

See also: Garlic arrows for the winter - 8 best recipes

Let us need:

2 kg Cherry;
1 kg of tomatoes for sauce;
2 tbsp. Sahara;
1.5 tbsp. salts;
2 tbsp. 9% vinegar.

Cooking:

Large tomatoes wash, wipe, cut on 2-4 parts, cut up the top hard parts from the fruits, grind the blender. Salt the mass, add sugar, heat to a boil.
During this time, fill the cherry banks with rolled cherry, pour boiling water, give to stand 10 minutes, to merge water.
To pour vinegar to boiling sauce, mix, pour into banks. Canned food roll, put on the lid, cover with a blanket, give it to cool well and remove into the pantry.

Tomatoes with bow and aspirin

A pair of aspirin tablets and head to root (about preservation) will not be! Some hostesses are added to acetylsalicylic acid twist, replacing it with vinegar. For this conservation, the bow is better to take small.

Let us need:

2 kg of tomatoes;
1.5 liters of tomato juice;
2 Tablets aspirin;
1.5 tbsp. salts;
2 small bulbs;
3 tbsp. Sahara;
umbrella dill;
4 cloves;
3 sheets of black currant;
1 Bulgarian pepper;
1/2 acute pepper;
4-5 Country of fragrant and black peppers;
2 laurel sheets;
4-5 cloves of garlic.

Cooking:

In a sterilized bank, put the greenery with spices, quarters of bulbs, pepper and garlic. Next, fill it with tomatoes and pour gently from the kettle with cool boiling water (pouring in the center of the bank), leave a quarter of an hour.
Bring to boil tomato juice with the addition of sugar and salt.
From the jar to merge the cooled water and pour hot juice by adding a pair of aspirin tablets to the "three-liter".
Bank to roll, warm to wrap, give it to completely cool and send to the cellar or storage.

Recipe for sweet tomatoes

A very tasty and useful version of the billet of tomatoes for fans is leaping. You can store them in the room, they will preserve all winter. But it is possible to check it out and do not have time: the cut tomatoes with sweet peppers are "destroyed" by households much earlier! If someone does not like sweet tomatoes, then sugar can be taken less. Another positive moment - the halves of quarters in the banks are placed more than the whole fruit.

Let us need:

3.5 kg of tomatoes;
9-10 pepper peas;
5 pieces. Bulgarian pepper;
1 tsp. 9% vinegar;
2 tbsp. salts;
8-9 carnation boutons;
5 tbsp. Sahara.

Cooking:

Tomatoes disassemble in size. Small leave integers so that 4 banks can be filled, and large cut into 2 or 4 parts (depends on the size).
Choose a saucepan of a suitable volume and better with a thick bottom, pour out a half-table of water so that when cooking "Filling" is not burned, and even more reliably will put a saucepan on the flame divider, and without supervision, and the mixing is not left for a long time. When the contents are sufficiently heated and starts to boil, to peel it for another 45 minutes, and break the blender to the disappearance of large pieces. Pour back into the pan, add salt with sugar, cook for about 40 minutes. And during this time, fill the cans with prepared tomatoes, pepper and seasonings. When the pouring from tomato will be ready, make the heating is minimal.
Purified pepper cut into 4 plates, tomatoes, those in the "steep" boiling water, take out and remove the penetrated skin, cut into a pair of parts.
In well-washed banks put on the pair of three cloves and mines of black pepper. Madely fill in pieces of tomatoes without skins and sweet peppers. Boil the water and pour into the jar, let it stand under the lid of 20-30 minutes.

Wrap the fill from tomatoes, pour all vinegar, warm about about 3 minutes. To free the banks from boiling water, fill them with a tomato, roll, flip, wrap something warm, give cool to room temperature. Cold preservation to be deposited into a dark and quite cool place.

Preparation for winter tomatoes in its own juice, you get 2-in-1: delicious canned tomatoes and tomato juice, which can be used for borscht, gravy or drink just like that!

It is more convenient to harvest the tomatoes in our own juice in small banks with a volume of 0.5-1 liters.

Ingredients for tomatoes in their own juice

Two 0.5 liters and one 0.7 liters needed approximately:

1 kg of small tomatoes;
1.2-1.5 kg of large;
1.5 - 2 tablespoons without salt vertex;
1 tablespoon sugar.

The number of tomatoes on juice pointing with a margin, because the juice is better to cook more. Its quantity for the fill of tomatoes may vary: depending on how compact tomatoes are laid in banks, juice may need more or less. If it is not enough to the pouring, it is not very convenient - you have to urgently make an additional portion. And if the juice is more - it can be rolled separately or drink just like that - the juice turns out very tasty!

Tomatoes for canning better take small, strong - for example, cream varieties. And for juice - on the contrary, choose large, soft and ripe.

Salt for blanks is suitable only large, non-iodined.

Cooking tomatoes in its own juice

Prepare banks and covers, sterilizing them convenient for you. Tomatoes will carefully wash. Small tomatoes will decompose on banks, and they will prepare tomato juice from large.

There are two ways to produce juice from tomatoes. In the old manner: you can cut tomatoes on the part - quarter or eighth, depending on the size. Pour a little water into the enameled dishes, put the tomatoes for slices, peel, and then wipe the tomato mass through the sieve. But this is a very time-consuming way, so I prefer to make tomato juice in modern - with the help of juicer. Now there are many different models, check if your tomato is suitable.

Tomato juice in enameled dishes put on fire and bring to a boil. We add salt and sugar, mix to dissolve. Hot tomato juice pour tomators in banks, not reaching 2 cm to the edge. We try to make tomatoes covered with juice.

Then there is also a pair of options. The first is to sterilize the blanks. On the bottom of a wide pan put a cloth cloth or a folded kitchen towel. We put banks covered with covers, so that they do not touch each other and the pans walls. Pour water on the shoulders cans. We bring to a boil and from the moment of boiling by sterilizing 0.5 l can of 10 minutes, 1 l 15 minutes. And immediately rush the key or screwy lids.

I like the second way: the bay of tomatoes juice, cover the cans with covers and wait until they are cooling to such an extent so that you can take into hand. We drain the juice back into the pan (it is convenient to use a special cover with holes so that the tomatoes stop with juice with juice) and bring to a boil again. Re-fill the tomatoes with boiling juice and give cool. Finally, we carry out the procedure for the third time, pour tomatoes and immediately roll up the key.

We put tomatoes in our own juice down covers and cover with something warm to cooling. Then we remove to storage in a cool place, for example, storage room or cellar.

In winter, it will be great to get a jar of tomatoes in our own juice to treat in summer fragrant tomatures and delicious tomato juice!

Tomatoes in their own juice are immediately two dishes: a delicious snack and savory tomato juice. Many hostesses, choosing options for billets from vegetables for the winter, prefer precisely such canned food. You can prepare them in different recipes. The cooking process has certain difficulties, but does not require large cook skills.

Features of cooking

Preparation for the winter tomatoes in its own juice is even a beginner hostess, but to obtain the expected result it will require a knowledge of several points.

For the preparation of tomatoes in its own juice, two varieties of these vegetables are needed. Some must be dense, small. It is suitable such varieties like cream, ladies' fingers. The second must be large, ripe, juicy. Small tomatoes are placed in a jar, the juice are obtained from large, which fill the fruits in banks.
Get tomato juice can be in several ways. The traditional method involves the heating of chopped vegetables to softening with their subsequent mistress through the sieve. The result is a juice that has the most delicate consistency. The second way is to use the juicer. Juice made with this unit is clean, and its output will be maximum. The third option is to chop tomatoes blender. In such a juice, pieces of skins and tomato seeds come across, but this deficiency is easy to fix - enough to skip the tomato mass cooked with a blender through a sieve.
If there is no possibility to prepare tomato juice at home, you can use a purchase drink or dilute a tomato paste in the water. The result when using store products will be different, but experienced cooks argue that these differences cannot be called significant.
Tomatoes that are stacked in the bank must remain beautiful. So that they do not float during the fill of their hot juice, the fruits are punished with a toothpick around the fruits. Another option for the preparation of tomatoes to preservation is to clean them from the peel. Make it easy if you lower the tomatoes in boiling water, cook 2-3 minutes, then shift into a container filled with cold water.
You can close tomatoes for the winter only in pre-sterilized banks, otherwise they will quickly ruin. To ensure tightness, metal covers are used, which are rolled out with a special key, or screw. Plastic covers for this purpose are not suitable. Covers before use must be sterilized. To do this, they are boiled for 10 minutes.
Tomatoes in their own juice are well at room temperature.

You can prepare canned food as with sterilization, and without it, you only need to pick up a suitable recipe.

Classic tomato recipe in its own juice

Composition (3 l):

small and dense tomatoes - 3 kg;
large fleshy tomatoes - 2 kg;
salt - 60 g;
sugar - 60 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Wash tomatoes.
Wash with soda banks, sterilize them. It is better to choose three liter banks or four 750 grams. In half-liter containers, all the tomatoes provided by the recipe may not be included, and the juice, on the contrary, is not enough. Large banks are inconvenient because they require the use of their contents in food in a short time (within 3-4 days), but if you have a big family, it will not be a problem.
Small dense tomatoes are accrued in several places, spread to banks. They should be touched as close as possible, but not pressed so much to force the fruits to crack.
Large tomatoes do, put in a saucepan, put on a slow fire and heated until the tomatoes are allowed. Wipe them through the sieve.
The resulting juice is shifted into the pan, add salt and sugar to it.
Bring to a boil. Join, stirring until salt and sugar completely dissolve.
After juice leaves for 5 minutes, pour the vinegar into it. Hold juice on fire for another 2-3 minutes, remove from the stove.
Pour the tomatoes in the banks hot marinade. It should be poured almost to the edge.
Slide the banks with prepared covers, turn over. Cover the blanket and leave cool in this form for additional conservation.

Recipe on the occasion::

Store the classic recipe tomatoes in their own juice is recommended in a cool place, but if there is even a room in the room where they stand, for a few days it will rise above 20 degrees, canned it will withstand this test.

Tomatoes in their own juice - recipe with sterilization

Composition (2 l):

tomatoes - 2-2.5 kg;
salt - 20 g;
lemon Acid - 2

Cooking method:

Wash tomatoes. Make on the side opposite to the fruit, small cuts of the cruciform shape.
In a large saucepan, boil the water, immerse tomatoes in it. Wait 2 minutes.
Call the fruit shovel and put in a container with cold water so that they are more cooled.
Clean tomatoes, carefully cut out the dense pieces of pulp, located in the fruits area.
Sterilize two liter banks or one double-liter.
At the bottom of the cans pumped citric acid and a teaspoon of salt.
Fill the banks tomatoes. Sprinkle the remaining salt from above.
At the bottom of the big pan bed of the towel, put banks with tomatoes on it. Cover them with covers.
Pour water in a pan so that it reaches the shoulders cans.
Put a saucepan on a slow fire. 15 minutes after the water in the saucepan boils, lift the lids, slightly sink the tomatoes with a spoon and report a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize banks for another 10 minutes, sunk.
Turn the banks and cover the blanket, leave cool in steam bath.

According to the prescription, you can prepare for the winter in our own juice and large tomatoes that are not placed in the bank. They need to be cleaned, chopped large, and then act as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (3 l):

mine tomatoes - 2 kg;
tomato paste - 0.5 l per 1 liter of water;
water - how much will enter;
sugar - 50 g;
salt - 10 g;
table vinegar (9 percent) - 20 ml;
fragrant peas - 6 pcs.;
celery greens - 2-3 twigs.

Cooking method:

Sterilize banks, spread the celery and pepper on them.
Prepare tomatoes, throwing them or clearing with skins.
Fold the tomatoes in the jar.
Boil water, pour tomatoes. Leave for 15 minutes.
Drain the water in a saucepan, mix with tomato paste, bring to a boil.
Add salt and sugar, approve juice until these products dissolve.
Add vinegar, stir juice, remove from fire.
Fill the bank with restored tomato juice, roll it out, turn it over and leave cool, banging the blanket.

Prepare tomatoes in our own juice on this recipe is the easiest way, but the result will not disappoint you.

Video: awesome delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice - classic home canning. Experienced hostesses try to make such blanks every year, as they turn out to be in demand.

Product matrix: 🥄

Canning products greatly simplifies daily cooking process for each mistress. This is no secret. Prepared in incapro vegetables and fruits allow you to always have the desired component at hand to do this or that dish. No need to run shopping and spend time on the processing and preparation of source products. It is much easier to get the desired jar from the shelf and resolve the issue without additional effort.

It is difficult to imagine the first or second dishes in which tomatoes are not used in one form or another. This unique vegetable is applied not only for supplement and decoration. It is part of various sauces and fringes, without which many dishes lose not only appearance, but also inherent in the unique taste and fragrance. An ideal option for the billet of tomatoes is undoubtedly considered canning in the natural fill. To do this, you need to know how to make there is nothing complicated. It is only necessary to perform the necessary actions in stages. And the result will be guaranteed.

As you know how many people are so many opinions. Therefore, every hostess has a recipe for how to make tomatoes in its own juice. But all of them are combined with a clear sequence that must be observed in the cooking process. The process itself takes quite a bit of time. It will take no more than two hours so that jars with appetizing tomatoes floating in the fragrant fill in the table.

So, how to make first prepare the necessary source products. For canning it is better to take small vegetables. They are easier to lay them in banks. And for the preparation of a liquid medium, you can use several major tomatoes.

It may take from products: 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.

The process itself consists of several main stages:

Wash vegetables thoroughly.
Little tomatoes neatly folded to the banks to the top. Previously, the peel in them must be pierced by a needle in several places.
Major tomatoes arbitrarily cut, put in a pan and bring slowly to a boil under the lid.
Then the mixture wipe through the sieve. As a result, it turns out natural
Add the required amount of salt and sugar for every 1.5 liter of hot mass, carefully move.
The mixture is pouring into the cans, cover them with a cover and put it pasteurize into a wide container with boiling water for 8-10 minutes.
Banks clog and turn upside down. Leave in such a position to full cooling. You can store them anywhere.

This is the easiest, but not the only way that at home. There are others.

In cooking usually make in two ways. It all depends on the type of main source product. For preservation, crude or purified tomatoes can be used. Here the cooking technology is a bit different. The process will look like this:

Small tomatoes rinse.
In several places of each tomature, cut the peel.
Fix vegetables in a saucepan with boiling water, cover tightly cover and leave in such a state for 15-20 minutes.
After the time expires, the tomatoes get out of the water, clean from the peel and gently put into the banks sterilized in advance.
The remaining tomatoes are crushed in a meat grinder, the resulting mixture is boiled on a weak fire for 15 minutes.
Then add sugar and salt.
The hot mixture obtained to pour the contents of the cans and tightly close the metal covers. It is not necessary to sterilize in this case.

Such tomatoes can not only eat as an independent dish. They are perfect for the preparation of various fragrant sauces.

Delicious tomatoes in their own juice can be prepared without using any additives. It is done extremely simple:

Of the well-washed vegetables, remove the fruits.
Tomatoes arbitrarily crushed. Slices should be large enough.
Products put in a saucepan and put on a small fire. After boiling a mass to cook for 20 minutes.
Finished mixture to be put in prepared banks and roll.