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Tomatoes in their own juice slices without sterilization. How to cook tomatoes in your own juice for the winter according to a step-by-step recipe with a photo

Tomatoes are an indispensable decoration of the dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every hostess knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not needed, and the list of necessary ingredients is minimal.

Canning tomatoes in their own juice

When you choose the recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash your tomatoes well. We discuss them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to make it with a margin, because it will be very disappointing if this product is not enough. And the excess can be used somewhere else or just drink. Also important stages are the laying, sterilization and spinning of vegetables. More on this below.

Tomato juice

Tomato canning can be prepared in more than one way. Let's take a look at some of them:

  • The first way is the simplest. We take tomatoes. We remove the stem. Cut the tomatoes in half and grind in a blender.
  • Second option. Cut the tomatoes into 4-8 pieces. Take a large saucepan, pour some water into it and spread the chopped tomatoes. We keep the container over medium heat, which decreases when the tomatoes boil. All this is cooked for two hours and periodically mixed. Let the tomato paste cool down. Then, to separate the skins, wipe the puree through a colander.
  • Method three. We remove the stalk from the tomato, chop it, heat it up, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it on fire again. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into the pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, let's start laying tomatoes.

Putting vegetables in jars

The recipe "Tomatoes in their own juice" implies that the vegetables should be laid out in sterile jars. Therefore, first I regularly wash the containers. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to pre-prepared tomato juice (calculated as 10 g per liter) and boil it a little. Pour tomatoes with hot juice, cover with metal lids, which are recommended to boil beforehand.

Sterilization

Tomatoes in their own juice must be sterilized before seaming. This is done very easily. Take a large enough saucepan. Bring the required amount of water to a boil. At the bottom of the pan we put a rag, folded several times, or a wooden grate. In this case, the jars should stand firmly and not come into contact with the pan.

Sterilize containers. A jar (liter) should be in boiling water for 20 minutes, and a two-liter one - half an hour.

We take out the banks and twist them.

pickled tomatoes

Consider how to cook pickled tomatoes in your own juice. For a three-liter jar, we need the following products:

  • small tomatoes (dense) - 2 kg;
  • overripe tomatoes (soft) - 2 kg;
  • peeled garlic and horseradish root - ¼ tbsp each;
  • sweet pepper - 250 g;
  • sugar and salt - 5 and 2 tbsp. respectively.

Cooking process

First, wash the overripe tomatoes and cut into large pieces. Put in a container, bring to a boil. When they are completely soft, grind through a sieve. In the juice puree that we received, add salt and sugar. Mix everything well and put on fire. Finely chop the garlic or squeeze it through the garlic press, grate the horseradish on a grater, pass the sweet pepper twice through a meat grinder. All this is added to boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars, pre-sterilized. Pour the tomatoes with boiling tomatoes, cover with lids. Sterilize for 25 minutes. We roll pickled tomatoes in our own juice (see photo below), turn upside down, wrap.

Option without sterilization

The Tomatoes in Own Juice recipe might not be that complicated. So we will use:

  • small hard tomatoes - 3 kg;
  • soft juicy tomatoes - 3 kg (for juice);
  • peppercorns (black) - 8 pcs.;
  • dill and parsley - 2 branches each;
  • sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.

My tomatoes. Then wash and finely chop the herbs. We cut the fruits for making juice into large pieces, put them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should be soft as a result. Using a sieve in the boiled mass of tomatoes, we separate the cake from the juice.

As noted in the reviews of experienced chefs, spinning tomatoes (small ones) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we put them tightly in sterilized jars, add 2 peas of black pepper to each container, pour boiling water. Cover with lids and leave for 20 minutes.

Bring the tomato juice back to a boil. Add salt and sugar to it and mix. Pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

Turn the tomatoes in their own juice upside down, wrap them up and leave until they cool completely.

Recipe with horseradish and garlic

The "Tomatoes in Own Juice" blanks according to this recipe can be used as an excellent sauce suitable for meat and a variety of side dishes.

We are counting on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):

  • tomatoes - about 1.5 kg + for pouring;
  • garlic - ¼-½ st.;
  • carrots - 250 g;
  • sweet pepper - 250 g;
  • parsley;
  • horseradish - ¼-1st;
  • sugar and salt - 5 and 2 tbsp. respectively;
  • allspice (peas) - 5-6 pcs.

As usual, sterilize jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. We put parsley at the bottom of all jars, and tomatoes on top.

To prepare tomato juice, remove the skin from the tomato, grind them in a meat grinder, in a food processor or blender. In the same way, you need to grind horseradish, garlic, sweet peppers and carrots. We take garlic and pepper to taste.

Pour boiling water over the tomatoes, cover with lids, then with a blanket or warm towel. In this form, we keep them for 5 minutes. We drain the water. The second time pour boiling water. We leave it like that for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Put in the chopped vegetables. Boil over low heat until the foam stops forming at all.

Drain water from jars. Pour in hot juice immediately. We roll up the lids, put them upside down, wrap them in a warm blanket.

"Lazy" tomatoes

Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy". Seasoning and sterilization of vegetables are not expected. In addition, such blanks are perfectly stored.

We put the tomatoes in a clean jar, pour them with boiling water twice, each time we stand for 10 minutes. Pour the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half cups). We roll up the banks.

A few more recipes

Everyone knows about the usefulness of tomatoes, both fresh and prepared. There is an opinion that if you eat one tomato a day, then this will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We suggest that you familiarize yourself with several useful options for pickling tomatoes in your own juice.

Dietary recipe - "tomatoes in their own juice". It does not use salt, sugar or vinegar. As you know, there are people who, for health reasons, are prohibited from these products, or they need to consume them in limited quantities.

So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize containers for 15 minutes and roll up. This is how natural tomatoes are prepared in their own juice.

Recipe for tomato slices

These tomatoes have an amazing taste, and most importantly, according to reviews, they store well without vinegar. At the bottom of the jar we put a clove of garlic, a bay leaf, a small onion, black pepper - 2-3 peas. We cut the tomatoes into slices, put them in a jar and pour hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize 5 min. Add vegetable oil (one tablespoon). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for Peeled Tomatoes in Own Juice

We take red tomatoes, scald them with boiling water, peel them, put them tightly in jars (sterilized). Put dill, currant leaves (black), garlic on top. Pour marinade (boiling): a liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid - a quarter of a teaspoon. The preparation is even tastier if you take not water, but tomato juice. Such tomatoes are quickly eaten, and the juice is drunk.

Blank storage

It is very easy to store, as well as to cook tomatoes in their own juice. To do this, the jars need to be placed in a cool and dark place. If your home is not hot, then this preservation is well stored in the pantry at an average room temperature.

Subtleties of cooking

Such blanks - tomatoes in their own juice - require some simple rules to be followed. Judging by the reviews of experienced hostesses, the most important of them are as follows:

  • Firstly, if it is assumed that tomatoes will be used as an ingredient in the preparation of various dishes, it is necessary to pour boiling water over them for a few seconds and remove the skin before putting them in jars.
  • Secondly, when we preserve tomatoes in our own juice, we choose medium-sized fruits for this, and they are necessarily the same in terms of maturity. It is important that they are not too soft. The exceptions are those tomatoes that will be used for making fillings. In this case, they should be juicy, fleshy, ripe enough and soft.
  • Thirdly, in order for the tomatoes to turn out well, you need to check their fresh taste. Obviously, vegetables that are too acidic will also be in the form of blanks.
  • Fourthly, any spices (cinnamon, pepper, sugar) can be removed from the recipe, with the exception of salt, since it is a preservative necessary in the process of preparing a tomato in its own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.

Homemade tomato juice is very tasty. And if you also close tomatoes in their own juice with him for the winter, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And for such preservation, we do not need vinegar, so children love these tomatoes very much.

As you can see, this homemade preparation for the winter has so many advantages that it is absolutely worth it to prepare such tomatoes in your own juice!

Ingredients and Proportions

Yield: 3 liters

  • 2 kg of tomatoes;
  • 1 liter of tomato juice;
  • 1.5 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 2 peas of allspice;
  • 2 bay leaves (medium size)

How to close tomatoes

For this recipe, we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes - in jars. Wash tomatoes thoroughly and sort. Set plum tomatoes (or small ones) aside for now.

Cut large tomatoes in half, cut out the attachment points of the stalks, cut into medium-sized pieces and pass through a meat grinder. Pour the juice into a saucepan, put on a small fire and bring to a boil. Boil for 5 minutes.

We put salt, sugar, allspice and bay leaf. Bring to a boil, remove the foam. Boil the juice over low heat for 12 - 15 minutes (until the foam stops appearing).

Such tomato juice turns out to be very tasty and thick, but there is still one caveat - this juice is with seeds. If you, like me, prefer pitted juice, then you will need to grind it through a sieve (it will turn out faster if you first rub it through a large-mesh colander, and then through a sieve). If you don't feel like or don't have time to deal with grinding, leave it as it is. Pour the juice into the pan, put it on the fire again, bring to a boil.

At the same time, boil water in another pot. And in sterilized jars we put plum tomatoes.

Pour the tomatoes in jars with boiling water.

We cover (do not roll up!) The jars with lids and wrap them with a blanket (we make a “fur coat”). Leave the tomatoes for 7-10 minutes.

Then we drain the water from the cans (it is convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the banks and immediately wrap them in a “fur coat” again. Tomatoes in their own juice will have to stand like this for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement or stored at room temperature.

There are many reasons to preserve tomatoes in their own juice for the winter. It's delicious for real. This is convenient - the blockage is multi-purpose. Summer-smelling tomatoes will cheer up any second course, they will be an excellent snack. Natural juice can be enjoyed to quench your thirst. Use it to prepare all kinds of dishes.

And there are also such cases - the harvest is so plentiful that there is not enough space in the pantry or cans. And then a simple recipe for tomatoes in their own juice becomes a godsend.

There are more options for blockage than causes. I specially selected a variety of recipes with photos. So that the hostesses could treat them with a tomato, and cook hearty borscht with juice.

Take a look at the recipes. They will help you fulfill your tomato-tomato stock plan for the winter.

Recipe for tomatoes in their own juice for the winter with a natural taste without sterilization

Do you sometimes like to pick a ripe tomato from the garden, with an appetite to thresh it even without salt? Who doesn't love! This is just the recipe when you can extend this pleasure for the winter. I would call such tomatoes in their own juice for the winter without sterilization the most correct, corresponding to the name.

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

Tomatoes can be eaten whole. Cut into slices for salads, seasoned with onions and butter. And the juice is beyond words! Drinking it is a pleasure. I also actively use it for cooking borscht, which is the main hot dish in our family.

For conservation, we only need tomatoes. The best tomatoes, fleshy and not very large, separate for laying in a jar. From large specimens we will twist the juice. Deformed tomatoes will also go for this.

I sterilize jars. I think it's better to spend a little time, but be sure that the work will not be lost. I advise you to do this too. I pour boiling water over iron lids.

We select material for the preservation of a three-liter jar

  • Medium-sized tomatoes for use as a whole - up to 2 kg.
  • Large tomatoes for juice - 2.5 kg.
  • Salt (optional). Based on an incomplete tablespoon per liter of juice.

It is clear that no one will mess with one bank. The indicated number will help you better navigate. On the spot, you will increase the proportions based on the actual yield.

canning process

  1. Let's prepare the tomato juice. This can be done with a juicer, then we will get a product without seeds. If you use a meat grinder or blender, you will need to use a sieve and remove the grains. But this is not essential. Act as you wish. I advise you to count the number of liters - suddenly you want to add salt.

  2. Put a pot of water on the stove. We will need it for blanching tomatoes.
  3. Now let's get to the tomatoes. They need to be washed, make several punctures with a toothpick in the area of ​​​​the stalk. This is so that the skin does not burst, and the tomatoes have a more attractive appearance. We send the prepared vegetables to the jar.

  4. We put dishes with tomato juice on the stove. It should boil for 15-20 minutes. I prefer to remove the foam. And look here. If you decide to add salt, then lay it at this stage. I remind you that one liter of juice will require an incomplete tablespoon.

  5. Pour boiling water over the tomatoes in a jar, cover with a sterilized lid. They should be blanched for 15 minutes.

  6. After the time has elapsed, drain the water from the jar. Here, a nylon cap with holes can be of great help.
  7. The juice has boiled by this time. Now pour a jar of tomatoes with boiling juice, twist.

You have seen that the process is simple. And the effect will be amazing, you'll see.

What else would I like to recommend?

  1. Sign jars. I usually close tomatoes in my own juice according to different recipes. The inscription helps to choose the right jar for specific purposes.
  2. You can add red bell pepper to the juice. It twists along with the tomatoes. And the borscht will become more fragrant, and the juice will turn out to be a multivitamin.
  3. The jars should cool under a warm cover. This will be additional sterilization.

Tomatoes in their own juice for the winter without sterilization. Recipe "It doesn't taste better"

The recipe matches the title. Both juice and tomatoes in their own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go with a bang, like a snack. I like to use juice for cooking with sauces, gravies. And the drink is excellent - tasty, fragrant.

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

  • Selected tomatoes in jars - kg. 10 (choose not very large)
  • Tomatoes for juice - 6 - 7 kg. (both large ones and all substandard ones will go)
  • Spices for 1 l. juice: 2 tbsp. l. sugar, 1.5 tbsp. salt, bay leaf, 3 peas of allspice, 1 clove.

The number of tomatoes may vary slightly in each case, as the sizes of vegetables are different. I give one more clue: if you tightly pack the tomatoes in a one and a half liter jar, then you will need about 500 ml of juice.

Step by step canning process

  1. Twist the vegetables into juice in a way convenient for you - a juicer, a meat grinder. The presence of grains in this case is not desirable.

  2. Lay all the spices, sugar and salt.

  3. Boil juice for 20 minutes. from the moment of boiling. Take off the foam.

  4. Wash selected tomatoes, make with a toothpick or a fork pricks near the stalk. Place in a sterilized jar.

  5. Pour boiling water over, cover with a sterile lid, blanch for 10-15 minutes.

  6. Drain the water.

  7. Pour juice over tomatoes, roll up.

  8. Leave to cool under a warm cover.

Take advantage of this simple recipe for tomatoes in their own juice for the winter without sterilization. No regrets, I know from personal experience.

Tomatoes in own juice "Lick your fingers". Recipe for the winter

How wonderful are tomatoes in their own juice for the winter according to the recipe you lick your fingers? And the fact that we will close them without skin. In this state, they will more easily meet with spices, and will be fully saturated with their aromas. And the juice will be unusual, very rich.

And one more difference. We will sterilize jars of tomatoes. Don't worry, it's not hard and it won't take long. And our tomatoes will remain whole and beautiful. But the jars can not be pre-sterilized, it is enough for them to be clean and dry. I read somewhere that you can not sterilize tomatoes without skins. Just pour boiling water twice for 10-15 minutes. I do not risk doing this - the tomatoes will lose their presentation.

Preparing a set of ingredients

  • Ripe and hard tomatoes up to 4 kg. (Not less than 3.6 kg)
  • Ripe tomatoes for juice - 3-3.5 kg.
  • Cherry leaves (1 - 2 pieces per liter jar)
  • Sprigs of green dill and parsley in each jar
  • 2-3 bell pepper cloves per jar
  • Garlic (1 clove per liter jar).

One liter of juice

  • 2 tbsp Sahara
  • 1 tbsp salt
  • Lavrushka leaf
  • 2 - 3 peas of black and allspice.

Cooking yummy


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

Tomatoes in their own juice with tomato paste are incredibly tasty. There is something special about them. I think that because of the concentration of the paste. I especially love cherry in this version.
The recipe is a kind of lifesaver. And when there is no plentiful harvest, and when there is time trouble over time. And here the juice does not need to be twisted. Only pasta is desirable to take high-quality and proven.

Blockage Ingredients

  • Cherry tomatoes - 3 kg (you can, of course, use any others)
  • Tomato paste - 1 jar 380 gr.
  • Salt - 1 tbsp. l.
  • Sugar - 2 tbsp. l.
  • Ground black pepper - teaspoon
  • two bay leaves
  • Acetic essence 70 percent - 2 tsp.
  • Water for diluting the paste - 2 liters.
  • Cloves (optional) 3 pcs.

I note right away that from this amount of ingredients 4 jars of 700 ml are obtained.

Step by step cooking

  1. Banks must be sterilized first.
  2. Wash the tomatoes, make 3 pricks with a toothpick in the area of ​​​​the stalk.
  3. Place the tomatoes tightly in a jar.
  4. Pour boiling water for 10 - 15 minutes, cover with a sterile lid. After the time has elapsed, drain the water.
  5. At this time, dilute a jar of pasta in water. Bring the juice to a boil, adding all the spices.
  6. Boil 15 minutes. At this stage, you need to taste the juice, if necessary, adjust by adding ingredients.
  7. Pour boiling juice over tomatoes, roll up.
  8. Put to cool under warm clothes.

These can still be tomatoes in their own juice for the winter without sterilization.
You will be infinitely grateful to the household, gobbling them up with potatoes.

A simple recipe for cooking tomatoes in your own juice for the winter

A good choice that I've been using for many years. A small amount of salt and sugar enriches the taste of the finished product.

Ingredients for 6 l. finished product

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

Easy cooking

  1. Wash the vegetables, pierce several times in the region of the stalk.
  2. Put in jars. It is not necessary to sterilize the container first.
  3. Twist tomatoes for juice. It will be better if the juice is grain-free.
  4. Put sugar and salt. Boil for 15 minutes from the moment of boiling. Don't forget to skim off the foam.
  5. Pour boiling juice over tomatoes in jars, cover with a lid, send for sterilization.
  6. Sterilize 10 min. from the moment the water boils in the pan.
  7. Then roll up the jars.
  8. Put under warm clothes until completely cooled.

That's it, simple and reliable. If you have the choice of tomato, give preference to cream. They will look good in jars. It will be tasty and unusual if you remove the skin from the tomatoes. But it's a matter of taste, you choose.

I hope that thrifty hostesses appreciated my recipes for tomatoes in their own juice for the winter with a photo.

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 tomatoes are 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 an absolutely natural, healthy product that you can safely give to children. However, if you want to make the appetizer spicier, 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

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.

I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

Thus, we will cook tomatoes in our own juice according to the classic recipe, which is the best recipe for making tomatoes in tomato juice for the winter.

Tomatoes in own juice with spices two options

1st option not sterilized


Based on a 3 liter jar, we need:

  • 2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
  • 3 kg of small tomatoes, Slivka varieties, you can use any
  • 3 tbsp Sahara
  • 2 tbsp salt
  • 2-3 cloves of garlic
  • 2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.


2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

3. Put a bay leaf at the bottom of the jar and lay the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour boiling water over them, and then into cold water and remove the skin.


4. You don’t need to shake the jar, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

  • 2 kg ripe tomatoes for juice
  • 3 kg of small tomatoes, can be with a skin or chop
  • 3 tbsp salt
  • 2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

  • 3 kg small tomatoes
  • 1 tsp vinegar 9% in each jar

for 1 liter of juice

  • 1.5 tsp salt
  • 50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a “bathing”, the skin is well removed.

You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Bon Appetit!