Tomatoes in their own juice with sugar. Recipe: Tomatoes in their own juice

We select tomatoes. We put the hardest ones to one side. Softer - to another. Hard tomatoes will remain intact with us. And the soft ones will go on mashed potatoes. It is necessary that there were more solid ones. Although, this is optional. Rinse all tomatoes thoroughly. We put the hard ones in sterilized jars.

Fill the jars of tomatoes with boiling water up to the top. Let them stand in boiling water for 15-20 minutes. In the meantime, we are preparing mashed potatoes from softer tomatoes. Cut them into pieces and put them in a saucepan. We put it on the stove. We warm them until the juice is released, until they soften. Be careful not to burn the tomatoes.

When you see that all the juice has come out of the tomatoes, we begin to filter. Pour the juice into a colander. Dump the pulp there. We crush it well to strain the juice.

Put the tomato juice in a saucepan over the fire. We put salt and sugar. You can put garlic and various spices, as well as herbs. When the juice boils, we boil it for half an hour. After that, pour the water out of the tomato jars. Pour the juice from the boiled tomatoes into the jars to the brim. Expect to have enough juice. We roll up the cans and turn them over. Cover with a towel on top.

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

Ingredients:

(per liter jar)

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

• We wash all the tomatoes thoroughly, change the water several times. We transfer the tomatoes to a clean bowl, let the water drain. The tomatoes should dry properly.
• Thoroughly wash the jars and lids, sterilize the dishes for preservation.
• We put dry tomatoes tightly in a sterile liter jar, while sorting them immediately: ripe large ones will go to tomato juice, but we put dense and medium-sized ones in a jar.
• How many tomatoes will be used for bookmarking and how many will be used for juice depends on the size of the tomatoes. The smaller the tomatoes, the tighter they can be stacked, 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 of tomatoes with a sterile metal lid, and wrap the jar itself in a blanket or a thick terry towel. 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 heat.
• While the tomato jars are standing under the blanket, 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, and then rub through a sieve or colander to remove tomato skins and seeds. We are looking at how to make tomato juice.
• For each liter can of canned tomatoes in their own juice, you will need about 0.4-0.5 liters of tomato juice.
• Add salt and sugar to boiling tomato juice. If necessary, adjust the salt and sugar to your liking. Cook tomato juice for 15 minutes.
• Uncovering cans 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 with the lids 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 cool dark place (pantry, cellar) away from heating appliances.
• Here is a recipe for those who prefer

The best pickled vegetable recipes

4 cans, 1 liter

40 minutes

30 kcal

5/5 (1)

In summer and autumn, we actively preserve vegetables and fruits. I have a small area where all the plants I need grow. My son and I really love tomatoes in any form, but especially fresh ones. Unfortunately, they do not last until winter, so we harvest tomatoes in all possible ways.

Tomatoes in their own juice in a peel

Necessary kitchenware and dishes: liter cans, lids, juice container, spoon and toothpick.

Ingredients

How to choose the right tomatoes

• It is best to use small tomatoes for preservation.
• Examine vegetables for stains and rot. They look whole, but very soft tomatoes cannot be canned, they have already begun to deteriorate.
• Homemade tomatoes are very juicy and spoil faster, so they must be carefully selected.
• Choose dense fruits, such tomatoes keep their shape well and will not turn into porridge when preserved. If you bought tomatoes at the market or store, cut them up before canning.
• It happens that the fruits are red and beautiful in appearance, hard and white on the inside. They should not be used, they will remain tough after processing.

Tomatoes in their own juice for the winter - a step by step recipe

Tomatoes in their own juice: cooking video

Tomatoes in their own juice, without peel

• Cooking time: 1 hour 30 minutes.
• Servings: 6 cans, 1 liter capacity.
• Necessary kitchen utensils and utensils: knife, 6 cans, teaspoon and tablespoon and container for sterilization.

Ingredients

Step by step recipe

Video recipe

How to store

• It is best to store any blanks in the basement. It is ideal for this, as it is cooler in summer and much warmer in winter than outside. The disadvantage of some basements is high humidity, because of it the lids on the cans deteriorate.
• But this is in the event that you keep the seaming for too long. If you don't have a basement, but have some utility rooms, they can also be used for storage. The main thing is that in winter the temperature in them does not fall below zero.
• Many people store workpieces in the pantry, and rightly so, quite a suitable place. If you have a large apartment, you can equip a separate corner for storing conservation. In a small apartment with a clogged pantry, you can store jars in kitchen cabinets or in any nook and cranny.
• The main thing is to keep it away from radiators or other heating devices. Preservation prepared according to all the rules will be perfectly preserved at room temperature.

What to file with

• Such tomatoes can be served as an appetizer for meat or fish. Tomatoes are perfect for any potato dish. It can be mashed potatoes, fried or boiled potatoes in their skins.
• For porridge and pasta, such a blank will also be a great addition.
• They can be used not only as a snack, but also as a dressing for borsch, meat and vegetable stew... They can be a substitute for fresh tomatoes, tomato juice and tomato paste. Bean dishes can be prepared with these tomatoes.

• You can sterilize the jars with hot steam. To do this, you will need a saucepan and a metal sieve that is large enough to cover the saucepan. Place a pot of water on the fire and cover it with a sieve to keep it stable. Place the cans on top with the necks down. So they should stand over the steam for 10 minutes. The lids can be simply boiled in any container.
• Cherry tomatoes in their own juice are prepared in the same way as regular tomatoes. I recommend canning them with the skin because they are small and will take a very long time to peel.
• Tomatoes in their own juice are sometimes cooked with tomato paste... Take 500 g tomato paste, 500 ml water, 100 g sugar 60 g and salt. Boil this marinade for 15 minutes and pour over the tomatoes as indicated in the first recipe.

Recipe options

• I recommend the recipe for tomatoes for the winter "Lick your fingers."
• There is also. They will be a great snack and addition to any meal.
• If you haven't found a recipe that's right for you, check out other recipes for preserving tomatoes for the winter.

Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. In fact, nothing difficult about this recipe. canning tomatoes with your own juice no, the main thing is not to be too lazy to separate the peel and seeds from the tomatoes so that the tomato mass is softer. But especially lazy ones may not separate anything, but making a fill with skin and seeds will also be delicious. These tomatoes keep well at room temperature.

Ingredients

To preserve tomatoes in their own juice, you will need:

tomatoes in cans - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. for 1 liter of juice;

sugar - 1 tsp for 1 liter of juice (sugar is optional).

*** It is advisable to regulate the amount of salt and sugar by yourself, because their number depends on the variety of tomatoes, on the sugar content in them. If the tomatoes are sweet, then sugar may not be needed at all, and if they are sour, then you need to take it in larger quantities than in the recipe.

Cooking steps

Put the saucepan with tomatoes to simmer on the fire, occasionally stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes, until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, skip all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

When all the tomato mass is processed, pour into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll up with a special machine.

Leave cans with canned tomatoes in its own juice upside down for a day. Then put away for storage.

Bon appetit and delicious winter to you!

When a tomato is, as they say, a shaft, there are no other ways to preserve the harvest! Pickled, salted, in the form of juice or tomato paste, as a base 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 their 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 minor damage, there is nothing wrong with that, all the bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can follow the path described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Put on low heat and steam, heat without boiling. Then rub the mass through a sieve. The juice will turn out without skin and seeds. However, tomato puree obtained with the help of 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 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 lower the fruits in boiling water for 3-5 minutes, and then transfer them to cold water in which to put ice. This technique with a shock temperature drop makes it easy to peel off the skin without affecting the pulp. If you don't want to mess around, you can leave the peel, but in this case, be sure to make several punctures with a wooden toothpick in the area of ​​the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you get absolutely natural, useful product which you can safely give to children. However, if you want to make a spicy snack, 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 their own juice (classic recipe)

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

Preparation:
Wash small tomatoes, prick the stalk attachment with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Chop 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 the 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. Place a cloth on the bottom so that the cans do not burst. Sterilize the jars within 10 minutes of boiling. Roll up, turn over, wrap up well until it cools completely. Store in a dark place.

Tomatoes in their own juice (sterilized)

Ingredients for a 2 L can:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.

Preparation:
Sterilize 2 liter jars. Remove the skin from the tomatoes by making an incision and scalding them with boiling water. Remove the stalks. Pour salt on the bottom of the cans and citric acid 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 over the shoulders and put on fire. Cover the jars with boiled lids. Sterilize the jars within 30 minutes of boiling. After about 20 minutes, open the lids and with a spoon, which be sure to pour over boiling water, squeeze the limp tomatoes. Add the remaining tomatoes and squeeze well with a spoon so that the juice that comes out of 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 of 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- taste.

Preparation:
Rinse small tomatoes and prick with a toothpick at the points of attachment of the stalks. Cut overripe tomatoes into slices and place in a saucepan. Put on fire, heat and then rub 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. Pour the boiling juice over the tomatoes in the jars and roll up immediately. Turn over, wrap up.

Tomatoes in their 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.

Preparation:
Chop small tomatoes. Place the washed herbs, spices, cloves of garlic and a couple of bell pepper rings at the bottom of the sterilized jars. Fill the jars with tomatoes. Pour boiling water over, cover with lids and leave to warm. When the water cools down, drain it and refill the jars with boiling water. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, remove the foam and pour boiling juice over the tomatoes in the jars, draining the water from them. Roll up, turn over.

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

Tomatoes in their own juice (with tomato paste)

Ingredients:
2 kg of 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.

Preparation:
Rinse the tomatoes, immerse them in boiling water for a couple of minutes, then cover with ice water. Remove the skin, place in sterilized jars and cover with boiling water. After a few minutes, drain the water. Combine the tomato paste and water, add the rest of the ingredients and bring to a boil. Pour boiling pour over the tomatoes in the jars and roll up immediately. Turn over, wrap up.

Happy blanks!

Larisa Shuftaykina