Canned tomatoes in their own juice. Canned tomatoes for the winter - recipes for tomatoes in their own juice

Do you love tomatoes as much as I do? It seems to me that I would eat them both in winter and summer, seasoned with sour cream or butter, and washed down with tomato juice. So to speak, a double dose of vitamins! The iron they contain is beneficial for the heart, and the nerves will be under control thanks to magnesium and B vitamins, and lycopene will protect against tumors.

By the way, this is a very good idea! Why not marinate them in their own juice? Natural organic acids will not only preserve these healthy fruits in almost their original form, but will also allow you to enjoy “that summer taste” even in the most severe cold.

You can make the filling yourself from twisted tomatoes, or use ready-made tomato paste. It all depends on the quantity of these vegetables and the time you have.

Perhaps the most reliable harvesting method is the one that uses a minimum amount of additives. Nothing extra! The fewer all kinds of spices, the closer the taste will be to the fresh original.

We have already told regular readers about such a preparation. And today is another option from this series.

I usually roll up a large quantity for this recipe, so I will give the composition based on 15 kg of tomatoes. Of these, about 5 kg of beautiful whole fruits are best left for filling jars, and the rest are passed through a juicer.

We will need:

• Ripe tomatoes - 15 kg.
• Sugar – 3-4 tbsp. l.
• Salt – 2 tbsp. l.

Preparation:

1. Rinse the tomatoes well and dry. Then select absolutely whole, even small tomatoes that can easily fit into the jars whole.

Place them in a pre-sterilized glass container, being careful not to press too hard or compact them so that they do not burst when poured with hot marinade. Ideally, pack them into small jars so that you can eat them in one or two servings.

2. Remove green stems from large fruits. Cut off all the darkening and damage to the skin, and then cut into medium pieces suitable for the neck of the meat grinder.

Grind them through a fine sieve to obtain the thickest possible juice without large inclusions of pulp.

3. Immediately send the liquid to heat over medium heat. As soon as it starts to boil, add sugar and salt.

If desired, and depending on the taste of the tomatoes, you can adjust the amount of bulk ingredients at your discretion - some people like it sweeter, others a little saltier.

4. Boil until much foam disappears. It is not necessary to remove it - just stir it constantly. This may take approximately 10 minutes.

5. Pour boiling thick marinade into all filled jars up to the shoulders so that all the tomatoes are completely covered with liquid. Cover lightly with sterile disposable tin lids.

You can also seal them with “winter” plastic lids, but then the shelf life will be no more than six months.

6. Send the workpieces to be sterilized in a large saucepan for 15 minutes each batch. This time is suitable for the smallest half-liter jars. If they are 650 grams, then the time must be increased by 5 minutes, and if they are liter, then by another 5 minutes.

7. Roll up the jars and send them to cool while wrapped.

Once completely cooled, store in a cool, dark place.

Tomato slices in tomato juice for the winter without sterilization

What I like about this recipe is that it can be eaten by both adults and children. No acetic or citric acid, and a complete absence of spices.

You can even roll it without salt and sugar at all! Its own acid will help preserve the tomatoes’ rich taste and prevent the canned food from fermenting.

We will need:

• Large tomatoes - 5.5 kg.
• Medium tomatoes – 3 kg.
• Salt, sugar - to taste.

Preparation:

1. Rinse both types of tomatoes thoroughly and let them dry. Peel medium-sized fruits from the dark place where the stalk was attached and cut into quarters or halves.

2. Cut large fruits into pieces and pass through a juicer to obtain pure, fleshy juice without seeds or skin. Immediately put it on medium heat on the stove.

Bring to a boil and simmer, stirring occasionally, for 10 minutes.

If you consider it necessary, you can add flavorings at the rate of 1 dessert spoon of salt and 1 teaspoon of sugar per 1 liter of juice.

3. In the meantime, the marinade is boiling, you can have time to prepare the chopped slices. Place them in pre-sterilized jars and pour boiling water over them for 10 minutes. To prevent the water from evaporating, cover each container with a sterile lid.

4. Since the tomatoes have warmed up sufficiently during this time, remove the lid from each jar one by one and pour hot water into the sink through a special nozzle with holes.

5. Pour boiling juice into each container almost up to the neck and roll up the lid.

A liter jar takes about half a liter of hot marinade.

6. Wrap upside down and let it sit for a day in this position.

Store for storage and enjoy the taste of tomatoes as if they were fresh in winter.

Recipe for tomatoes in their own juice “for centuries”

This option is very similar in method of preparation to the previous recipe, but differs in the presence of additional ingredients that give it a sweet-spicy taste. Horseradish and garlic add piquancy, and bell pepper adds sweetness.

Since this option does not require sterilization, the tomatoes will retain all their beneficial macro- and microelements and will remain almost as fresh.

We will need:

• Small tomatoes – 1 kg.
• Sweet pepper – 120 gr.
• Tomato juice – 1 l.
• Garlic, horseradish – 50 g each.
• Sugar – 2 tbsp. l.
• Salt – 1.5 tbsp. l.

Preparation:

1. Wash small fruits and let them dry. Then, so that they are better saturated with the marinade and do not burst, prick them at the base with a toothpick or fork.

2. Place the prepared fruits in sterile jars and pour boiling water over them for 10 minutes.

3. At this time, peel the bell pepper from the stalk and seed pod. Peel horseradish and garlic. Grind the purified ingredients using a meat grinder.

4. It is best to prepare tomato juice yourself, as prepared in the previous recipe. But you can also use the one sold in tetra bags for baby food.

Pour it into a saucepan and heat over low heat. You can immediately add the crushed ingredients and add sugar and salt. Boil for 5-7 minutes.

5. Drain the hot water from the jar and immediately pour in the boiling marinade. Seal with winter polyethylene or any convenient iron lids.

6. Cool while wrapped, and then take it to the pantry or cellar for storage.

In winter, open it and be sure to eat it with pleasure!

Delicious tomatoes in tomato paste juice

There are situations when either there are not enough tomatoes on hand, or time is very short. Then tomato paste will come to the rescue. Usually it is quite thick and for convenience it is diluted with boiled warm water. The result is full-fledged tomato juice.

If you want to get almost fresh tomatoes in winter, then you don’t need to pour boiling water over them first. A boiling marinade will be enough.

We will need:

• Medium-sized tomatoes - 2.5 kg.
• Tomato paste – 250 gr.
• Boiled water – 0.8 l.
• Sugar – 1/3 cup.
• Salt – 30 gr.

Preparation:

1. To prevent our workpiece from “exploding”, be sure to pre-sterilize the containers along with the lids.

2. Wash the tomatoes, dry them and lightly prick them at the point where the stalk attaches.

3. Place them tightly in jars, being careful not to crush them, but not leaving too much empty space.

4. Pour warm boiled water into the pan, add tomato paste and shake the resulting mixture well to obtain a homogeneous consistency.

Add the remaining ingredients and boil for 5 minutes, stirring occasionally.

5. Pour the resulting saturated boiling marinade over all prepared jars with their contents and quickly roll up.

Wrap up. And after a day you can take the workpiece out of the “warm coat” and take it to a storage location.

Marinated tomatoes in their own juice without vinegar

Typically, vinegar is used in canning, which essentially kills all microorganisms and gives the finished dish a slight sourness. However, tomatoes are so versatile that the natural oxalic acid they contain can preserve the product no worse than vinegar essence.

Another little secret to successful pickling is approximately the same ripeness and size of all fruits. This will allow the finished dish to be evenly saturated with aromas and the tomatoes will have the same degree of elasticity.

We will need:

• Medium or small tomatoes - 1.8 kg.
• Tomatoes for juice – 1.5 kg.
• Garlic clove – 5 pcs.
• Black pepper – 5 peas.
• Bell pepper – 2 pcs.
• Dill and parsley - 1 bunch each.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.

Preparation:

1. Rinse the tomatoes for canning in running water, allow excess moisture to drain from them and prick at the stem side.

2. Wash all greens and remaining vegetables and prepare for canning. Remove the seed pods from the pepper and cut it into strips two centimeters wide.

Leave the dill and parsley only with soft stems. Peel the garlic cloves and cut them in half.

3. Cut the tomatoes for juice into pieces and grind them using a meat grinder, or put them through a juicer. Add salt and sugar, along with black peppercorns.

Place on the stove to boil. Cook over low heat for at least 10 minutes, stirring occasionally to avoid excessive foam.

4. At this time, alternately place small tomatoes with peppers, herbs and garlic halves in a sterile container.

Pour boiling water over them and, covering them with lids, wrap them in clean, ironed towels to create a “bath” effect for 15 minutes.

5. Remove the towels, drain the hot liquid and immediately pour in the hot juice. Send to sterilize for 15 minutes.

6. Seal and wrap for a day until completely cooled. Store in any cool, dark place.

After cooking, eat and enjoy the taste at any time!

Video on how to cook tomatoes in their own juice without skin or marinade

This recipe is good because it can be used to prepare tomato preparations for cooking. Here the contents are obtained not in the form of whole fruits or slices, but in the form of pieces of arbitrary shape.

We also do not specifically prepare juice for pouring here. This means significant time savings.

And the main advantage is that tomatoes do not have skin. It is cleaned during preparation. It turns out very convenient, I prepared more of these jars, in winter you open it and cook any dish with tomatoes, and then store the rest in the refrigerator until the next time you cook.

These tomatoes taste as if they had just cut the fruits and put them in jars. Very tasty, and you can just eat it with spoons!

By the way, the skin can be removed in other options proposed today. It takes longer, but the preparation itself becomes even tastier.

What are these tomatoes good for in their own juice? Not only will all the proposed options retain the natural aroma and taste of fresh, whole fruits, but you will also be able to eat absolutely all the contents.

The juice is suitable simply for drinking, as a cold sauce, and also as one of the ingredients for the subsequent preparation of hot gravies and dressings, for example, for borscht or stewed potatoes.

And there’s nothing to say about the possibility of using tomato juice from winter preparation for marinating meat before baking! Just add a little of your favorite spices and the aromatic chicken will be a great decoration for any holiday or regular family dinner.

Bon appetit and tomato enjoyment all year round!

Every day more and more tomatoes are ripening. What should we do with them? After all, we obviously won’t be able to eat everything! Of course, you can add them to various dishes instead of tomato paste or make delicious snacks from them with or. After all, you can eat these summer dishes as much as you like.

But today we will talk about preparations for the winter. Many tomatoes can be used in and pickled, they are very tasty, and also salted without adding vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away before you even have time to blink your eye!

Then this preservation can be served with any dish. But sometimes I use them in preparing some dish. Having made this once, you will definitely want to make more next year, but in larger quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the packaging. And here you can not only make them in any volume, but also eat them later in unlimited quantities. And you will know for sure that they are much better than what you bought!

Using this method, the fruits are very tasty. But you will also definitely drink all of the brine. After all, this is natural tomato juice, which should never be poured out! Also, tomatoes and marinade can be added to soups or any fried dish. This way your dishes will be very tasty.

Ingredients:

• Tomatoes;
• Salt – 1.5 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Tomato juice – 1 l.;
• Vinegar 70% – 1 tsp.

Preparation:

1. First, let's take a look at the banks. Take liter ones to open and eat. Then you won't have to take up space in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to be boiled for 5 minutes.

2. Now wash the tomatoes and at the same time sort them out right away: small ones to the side, and large ones with wounds into the juice.

It is better to use meaty varieties. They are sweeter and quite hard. So our preparation will be finger-licking delicious!

3. The tomatoes that we selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special attachments that immediately separate the pomace and seeds, then you won’t have to strain it. If you used a regular meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist it 1 – 2 more times. then they will not be felt. In any case, this is a rather labor-intensive process.

4. Place the pan with the tomato on the stove and add salt and sugar to it. Boil for exactly 10 minutes.

Liter jars contain about 0.5 liters. juice, and in 2-liter bottles 1 liter, in 3-liter bottles - 1.5 liters.

5. Fill the jars with small fruits. Just first remove their stalks or make several punctures with a toothpick. This way they will marinate much faster.

6. Pour boiling water over the tomatoes and leave for 5 minutes. Cover the jars with lids. Afterwards we pour out the water.

7. Now pour 0.5 teaspoon vinegar into each. And immediately fill it with brine. We do this to the very edge of the neck and roll up the lids. Turn it over and check for leaks. In this position, place it on a towel and cover it with a blanket. Leave it for exactly one day. During this time, our products will continue to be sterilized.

You can store this yummy in any convenient place, even in an apartment under the bed!

How to cook tomatoes in their own juice for the winter without sterilization?

All housewives do not like to sterilize preserved food. After all, this is such a troublesome matter. It takes a lot of time. And in the summer there is not so much of it because everything needs to be done in time. Especially if you do this all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

• Tomatoes;
• Black peppercorns – 1 pinch;
• Bay leaf – 1 pc.;
• Salt – 1 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Tomato juice – 1 l.

Preparation:

1. First, wash and sterilize the jars. Pour boiling water over the lids.

2. Wash and sort the tomatoes. We will roll up the small ones whole, and we will process the large ones and rotten ones with cracks.

3. It is better to cut off all rot from the fruit. Also cut large ones into several pieces so that they fit into the mouth of a meat grinder or blender. Now we make thick juice or puree from them. I use a juicer. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.

Be sure to stir the mixture occasionally to prevent it from burning on the pan.

4. Place bay leaf and allspice and black pepper on the bottom of the jar. Next, stack the tomatoes as tightly as possible so that more can fit. Fill them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we will no longer need it.

5. Our marinade just arrived. Pour it into jars and roll up the lids. Place it upside down on a mat and cover it with a “fur coat.” leave in this position for 24 hours.

We store it in a cellar or basement. And you can serve this yummy dish with any potato and more!

Recipe for cooking tomatoes in their own juice without vinegar:

As you have already noticed, we try not to use acid in many preparations. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Give it a try. We will also preserve in liter jars, because it is very convenient!

Ingredients:

• Tomatoes;
• Tomato juice – 1 l.;
• Salt – 2 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Allspice peas – 2 pcs.;
• Cloves – 1 pc.;
• Bay leaf – 1 pc.

Preparation:

1. Wash the tomatoes. Cut large ones into several pieces and put them in a blender bowl. Grind them to such an extent that there is not puree, but juice. Pour it into a saucepan and add salt and sugar. Place on the stove and cook for 10 minutes.

From 1 kg. Tomato will yield about 1 liter of juice. But try to choose overripe fruits, then the liquid will be more tasty.

2. Wash the jars and put pepper, cloves and bay leaves on the bottom. Place tomatoes on top. Choose smaller and denser fruits. This way they won't turn into mush.

3. Boil water and pour it over our fruits. Cover with a lid and leave for 10 minutes. Then drain and fill with boiling water again.

4. After 5 minutes, after draining all the water, add the tomato marinade. We roll up the jars and put them under the blanket until they cool completely.

I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree together with bell pepper. Something like a cure turns out. It's probably very tasty though. I will definitely try to make these this year.

So what do you think? I won't say it's difficult, but it's quite troublesome. Although the result is worth it. If you know. How else can you make such tomatoes, then be sure to share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without peeling?

There is another interesting way to make tomatoes in your own juice. But you just have to tinker with it a little longer. After all, we want to make them without the peel. And this process takes a little longer. But we will save it on filling.

Ingredients:

• Tomatoes;
• Salt – 1 tsp;
• Sugar – 1 tbsp. l.;
• Garlic – 1 tooth;
• Black peppercorns – 2 pcs.;
• Allspice – 1 pc.;
• Bay leaf – 1/2 pcs.

Preparation:

1. Wash the tomatoes and immediately sort them out. Immediately cut the overripe and cracked ones into pieces and put them in a blender. We will need puree from them. Place the finished product immediately into the pan. You need to cook it for 10 minutes.

2. We will blanch smaller and whole fruits. To do this, put a pan of water on the stove and boil it. We make a cross-shaped cut on the tops of the tomatoes and place them in boiling water. When the skins crack, place them in cold water. This must be done with all fruits.

3. Now put spices on the bottom of clean jars. We remove the skin from the tomatoes, which comes off very easily, and put them in jars. Don't tamp too hard if you don't want to get porridge.

4. Pour salt and sugar into the jars on top. By this time the tomato puree has boiled. Pour the hot mixture into containers and cover with metal lids.

5. Place the jars in a pan with warm or hot water. Sterilize for about 20 minutes after the water boils in the pan. Then we roll up the lids and put them under the blanket.

Such jars are stored in the basement, pantry or cellar.

Time has flown by, and we are parting with you again. I hope you enjoyed my recipes and chose one to make this year. Or maybe a little bit of everyone? Don't hesitate, it will be delicious!

Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in their own juice for the winter. This method requires a separate article with analysis.

We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.

The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.

They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.

Article menu:

Let's start analyzing the methods of preparing red vegetables

A simple recipe for tomatoes in their own juice: canned without sterilization

Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.

We will make tomato juice from these varieties. It certainly won't turn out bright red. But it does have a high content of vitamin C.

And we will add small pepper-shaped tomatoes. Everything is very simple. We will roll it up without sterilization.

Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.

What you need (approximate calculation) for 1 liter of tomato juice:

• Sugar - 1 teaspoon
• Salt - 1 tablespoon

Usually 2 kilograms of tomatoes yield about 1 liter of juice.

Let's start preparing:

1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.

A mixer will also work.

2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.

The foam can be removed if desired

A simple way to sterilize in the microwave

3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a few minutes.

4. Next, put the tomatoes in sterilized jars. We do not prepare the tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.

You can also skin the tomatoes.

5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.

Just scald the lids with boiling water before doing this.

6. Our tomatoes are warmed up. Next, drain the water from each jar. And the last stage comes. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.

7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.

Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.

Tomatoes in their own juice for the winter - cook without vinegar

Again, they are easy to prepare. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades and sauces. An excellent addition to various dishes. We will cook without sterilization, vinegar and citric acid.

I will take into account 7 cans, each with a volume of 1 liter

We will need:

• Small dense tomatoes - 4.5 kilograms
• Tomatoes for filling - 3.5 kilograms
• Sugar - 6 tablespoons
• Salt - 5 tablespoons
• Allspice - 5 pieces
• Bay leaf - 4 leaves

Step-by-step preparation:

1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.

2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.

You can use soft tomatoes for filling. In principle, any will do.

3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.

If desired, you can add allspice and bay leaf

Mix and put on fire.

4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.

5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.

6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, tightening tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.

You can also omit salt and sugar from the tomato sauce if you wish.

Read more additional ones. The article contains various variations of preparation. It will be interesting.

Delicious tomatoes without sterilization with tomato paste

Now let's look at another interesting method. We will use tomato paste, or rather homemade one. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.

Products described in the video

• Tomatoes - 5 kilograms
• Salt - 1//2 tablespoon
• Sunflower oil - 1 tablespoon

Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.

Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.

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 could it be, prepared according to grandma's old recipe! In winter, such a roll becomes especially relevant and is the first to fly off the table. But old time-tested tastes sometimes get boring, and the soul demands something new, aromatic and unusual. And then it’s time to get the tomatoes in their own juice.

A simple recipe for tomatoes in their own juice for the winter without sterilization

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

Today I will share with you a recipe for tomatoes in their own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite easy to prepare, and the tomatoes turn out whole, smooth and beautiful.

We will need:

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

How to cook:

You need to select juicy, medium-sized tomatoes of the same size and degree of ripeness, and overripe fleshy tomatoes of any size are suitable for making juice.

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

We place them up to their hangers in pre-washed jars.

Next we need a fill. It requires tomato juice, the purer it is, the better. This means you can get it either by boiling tomatoes and rubbing them through a cloth until pureed, or using any food processor or juicer. I choose the second method, it is much more convenient and time-saving. As a last resort, to prepare juice, you can grate the tomatoes and pass them 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, there is no point in making salting. At this stage, the marinade can be adjusted by adding salt or sugar or acid. Boil the marinade and stir it with a spoon to the bottom.

After that, pour the finished juice into jars of tomatoes almost to the top and cover them with lids that have been doused with boiling water in advance.

Carefully cover the jars with a lid, close them and turn them upside down. Cover 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.

These are the delicious tomatoes we got in their own juice. Cook with pleasure!

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

The recipe for cooking tomatoes in their own juice based on paste is distinguished by its simplicity. It does not require cutting and grinding tomatoes, especially if you don’t have a food processor or juicer at home.

To prepare tomato juice we will need:

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

Preparation:

1. First we need to boil the water.
2. Put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not disperse well in a large volume of liquid.
3. Add tomato pulp to a saucepan with water.
4. We add spices to the future juice, salt and pepper it, taste it, and adjust it with additives if desired. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their bottom, 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 the jars with tomatoes.
7. The filling is already ready - fill it up to the neck of the jar filled with tomatoes.

All that remains is to roll up our winter preparations and send them to the pantry. In winter, you will be surprised by the pleasant taste of this pickling!

Recipe for tomatoes in their own juice with citric acid

Citric acid is an excellent preservative that has no harmful additives and is not harmful to our health. This preservation method will pleasantly surprise you with its simplicity and speed. And cans 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 citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• several bell peppers;
• To prepare the filling we use 4 kg of overripe tomatoes.

Preparation:

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

All we have to do is wait for our pickling to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Two-in-one pickling that doesn’t require much effort to prepare!

For the marinade we need:

• 4 tablespoons sugar;
• 2 tablespoons 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.

Make a cross on each tomato.

Gradually lower all the tomatoes into boiling water for 1 - 2 minutes, remove each batch with a slotted spoon and lower into cold water.

We peel the tomatoes - if you blanched them correctly, this will not be difficult.

Fill the jars with tomatoes, add salt and sugar, add cloves and pepper.

We prepare a pan that will fit all the jars, put them in it and pour water so that it reaches the neck of the jars. The jars should be sterilized with the lids closed for 25 minutes.

After this, we roll up the jars and put them away to cool.

Cooked tomatoes have a sweet and delicate taste, complemented by the aroma of cloves. When cooked, they shrink greatly, so it is better to spread one of the jars over all the others, filling them to the top after sterilization.

Tomatoes in their own juice with horseradish and garlic

We will roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any type of juice at your discretion.

Ingredients:

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

Preparation:

1. Pour the prepared juice into a saucepan and leave to boil.
2. Add salt, sugar, and seasonings of your choice to the marinade, carefully mix the mixture and leave to simmer for 4 - 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind the horseradish rhizome using a meat grinder or grater.
5. We do the same with garlic.
6. For the specified 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 the jars with tomatoes with the prepared juice and pasteurize them for 15 minutes.

We roll up the resulting pickles and get beautiful tomatoes “in the snow” in their own juice!

Bon appetit and see you new recipes!