Pickled tomato slices in their own juice. Chopped tomatoes in their own juice

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 peel 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! Enjoy your meal!

Every day more and more tomatoes ripen. And what to do with them? After all, we can't eat everything! Of course, you can add them to different dishes instead of tomato paste or make delicious snacks from them with or. After all, these summer dishes can be eaten as much as you like.

But today we will talk about preparations for the winter. A lot of tomatoes can be used in marinated and they are very tasty, as well as salty without the addition of 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, you won’t have time to blink an eye!

Then this preservation can be served with any meal. But I sometimes use them in the preparation of a dish. Having done this once, you will definitely want to do more next year, but in large 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 container. And here you can not only make any volumes, but also eat them later in unlimited quantities. And you will know for sure that they are much better than bought ones!

By this method, the fruits are very tasty. But you also must drink the whole brine. After all, this is natural tomato juice, which in no case should be poured out! Also, tomatoes and marinade can be added to soups, any frying. So your meals will be very tasty.

Ingredients:

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

Cooking:

1. Let's start with banks. Take a liter to open and eat. Then you don't have to take up space in the fridge. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to boil for 5 minutes.

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

It is better to use meaty varieties. They are sweeter and quite firm. So our preparation will be delicious just lick your fingers!

3. The tomatoes that we selected for the brine must be cut and twisted in a meat grinder or juicer. If there are special nozzles that immediately separate the pomace and seeds, then you do not have to strain it. If you used a conventional meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist another 1 - 2 times. then they will not be felt. In any case, this is a rather laborious process.

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

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

5. We fill the jars with small fruits. Just first remove the stalks from them or make a few punctures with a toothpick. So they will pickle much faster.

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

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

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

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

all housewives do not like to sterilize conservation. After all, it's such a tricky business. Takes a lot of time. And in the summer it is not so much because everything needs to be in time. Especially if you do it 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 liter.

Cooking:

1. To begin with, we wash and sterilize the jars. Cover the lids with boiling water.

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

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

Remember to stir the mixture occasionally so that it does not burn to the pan.

4. Put a bay leaf and allspice and black pepper at the bottom of the jar. Next, fold the tomatoes as tightly as possible to fit more. Fill them with boiling water and cover with lids. We 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. In an inverted form, put on a litter and cover with a "fur coat". leave in this position for 24 hours.

We store in the cellar or basement. And you can serve such yummy with any potato and not only!

Recipe for making a tomato in its own juice without vinegar:

As you have already noticed, in many blanks we try not to use acid. 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. Try it. And we will also preserve in liter jars, because it is very convenient!

Ingredients:

• Tomatoes;
• Tomato juice - 1 liter;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Allspice peas - 2 pcs.;
• Carnation - 1 pc.;
• Bay leaf - 1 pc.

Cooking:

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

From 1 kg. tomato will make about 1 liter of juice. But try to choose overripe fruits, then the liquid will be tastier.

2. Wash the jars and put pepper, cloves and bay leaf on the bottom. Lay the tomatoes on top. Choose fruits that are smaller and denser. That way they won't turn into mush.

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

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

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

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

How to salt tomatoes in their own juice without peel?

There is another interesting way to make tomatoes in your own juice. But only with him will have to tinker a little longer. After all, we want to make them without peel. And this process takes a little more time. 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 pc.

Cooking:

1. My tomatoes and immediately sort through. Overripe and cracked immediately cut into pieces and sent to a blender. We need mashed potatoes from them. Ready immediately sent to the pan. You need to cook it for 10 minutes.

2. Smaller and whole fruits will be blanched. To do this, put a pot of water on the stove and boil it. We make a cross-shaped incision on the tops of the tomatoes and send them to boiling water. When the peel cracks, transfer them to cold water. So it is necessary to do with all the fruits.

3. Now we put spices in clean jars at the bottom. We remove the skin from the tomato, which leaves very easily, and put them in jars. Do not ram hard if you do not want to get porridge.

4. Pour salt and sugar into jars from above. By this time, the tomato puree had boiled. Pour hot into the container and cover with metal lids.

5. We put the jars in a saucepan with warm or hot water. We sterilize for about 20 minutes after boiling water in a saucepan. Then we roll up the lids and put them under the covers.

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

Time has flown by unnoticed, and we are parting ways again. I hope you enjoy my recipes and choose the one you will make this year. Or maybe a few of them all? No doubt it will be delicious!

Tomatoes in their own juice are not only an excellent appetizer for a meat or fish dish, but also a great product that can be used to prepare all sorts of sauces throughout the winter. For example, I often do .

I already wrote about for the winter, oh,. And I want to say that by preparing summer vegetables for the future, you significantly save on buying the same twists in stores during the cold season.

So do not think about what to make preparations for the winter, it is very difficult. In fact, everything is much easier. Of course, you need to devote time to this, but the result is worth it!

As in most cases, there are many recipes for tomatoes in their own juice. But the main thing in them is one thing - they retain their taste and aroma. But more importantly, they will be made by your own hands and without the use of all kinds of thickeners and various chemicals, which are so stuffed with store products. Let's get started!

The easiest recipe for tomatoes in their own juice for the winter without sterilization

This is really the simplest recipe in which there are no spices, salt and vinegar. Nothing... just tomatoes!

These tomatoes are perfect for making various sauces for pasta or pizza. They can be used not only in sauces, but also as an appetizer for any dish.

We will need:

• tomatoes.

Cooking:

First, pour the water with a spatula so that there is not too sharp a temperature drop. And then you can pour it from a saucepan or kettle.

It is better to use large, juicy fruits for this.

Tomatoes in their own juice with vinegar - you will lick your fingers!

Vinegar is often used in twists. It gives tomatoes extra flavor and aroma. But it also acts as a preservative, thanks to which jars of tomatoes will be stored for a very long time.

We will need:

• tomatoes;
• salt - 1.5 tablespoons per 1 liter of tomato juice;
• sugar - 3 tablespoons per 1 liter of tomato juice;
• apple or wine vinegar 6% - 1 tablespoon per 1 liter jar.

Cooking:

Based on 1 liter of tomato puree, 1.5 tablespoons of salt and 3 tablespoons of sugar.

Delicious tomatoes for the winter with horseradish

This recipe mixes a whole range of flavors and flavors of summer vegetables. These are sweet peppers, and tomatoes, and garlic. And horseradish completes this incredible composition, filling the tomatoes with its aroma. An incredibly healthy dish that you can enjoy all winter!

We will need:

• ripe tomatoes for juice - 3 kg;
• tomatoes of medium ripeness - 3 kg;
• garlic - 100 g;
• horseradish - 100 g;
• sweet pepper - 500 g;
• salt - 80 g;
• sugar - 100 g;
• vinegar essence - 1 tablespoon;
• peppercorns - optional;
• chili pepper - optional.

Cooking:

If you like it spicy, you can also chop the chili pepper.

Thanks to this hole, our hard tomatoes will marinate faster.

Video how to cook tomatoes in your own juice for the winter without peel

In this video you will learn how to make peeled tomatoes. After all, many do not like it, but prefer to eat only the pulp. That is why there is such a wonderful recipe!

I want to warn you that you will have to tinker with the cleansing of the skin. But the result is worth the candle! I'm sure your loved ones will be pleasantly surprised.

We will need (per 1 liter jar):

• tomatoes - 1.5 kg;
• cherets fragrant peas;
• hot peppercorns;
• Bay leaf;
• cinnamon - optional;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Cooking:

Tomatoes in their own juice for the winter without vinegar

And of course, for those cooks who don't like using vinegar, there is always an alternative. All we need for spin is tomatoes and salt. An excellent recipe that is definitely worth a try this summer.

We will need:

Cooking:

For every liter of tomato juice, add 10 g of salt. For 2 liters - 20 g, etc.

1. We put the pan on the fire, let it boil and cook for about three minutes at a low boil.
2. Pour the juice into a jar.

Place the jar on the blade of a knife to prevent it from bursting.

The water should be the same temperature as the tomato sauce.

The first tomatoes are already beginning to ripen, which, of course, will be eaten fresh. But very soon there will be so many of them that it will be necessary to process them somehow. And I advise you to make a couple of cans of tomatoes in your own juice. And how - now you will definitely know!

Enjoy your meal!

Step-by-step recipes for cooking delicious tomatoes in your own juice for the winter

2018-07-05 Natalia Danchishak

Grade
prescription

4078

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

5 gr.

24 kcal.

Option 1. A classic recipe for tomatoes in their own juice for the winter

Tomatoes canned in their own juice - a two-in-one preparation. At the end, you get delicious tomatoes and a versatile sauce that can be used to prepare other dishes. In the classic version, only salt, vinegar and salt are used, so the workpiece has a rich tomato flavor.

Ingredients

• five kg of ripe tomatoes;
• five peas of black pepper;
• 50 g of white granulated sugar;
• four slices of garlic;
• 75 g of rock salt;
• 20 ml table vinegar.

Step-by-step recipe for tomatoes in their own juice for the winter

Sort and wash the tomatoes. Cut out the places of fastening of the stalk and spoiled places. Cut about two kilograms of tomatoes into four parts. Twist the tomatoes with a meat grinder with a fine grate.

If desired, you can grind the tomato sauce through a sieve to get rid of the seeds. Thoroughly wash the soda cans, rinse well under running water and sterilize.

Put a few peeled cloves of garlic and two peas of black pepper on the bottom of the jars. Fill sterile jars with washed tomatoes to the top. Pour boiling water over the tomatoes in a jar. Cover with a tin lid. Warm vegetables for ten minutes.

Drain the water from the jar. Boil the tomato puree over low heat. Add dry ingredients to it and pour in the vinegar. Pour the simmering tomato sauce over the tomatoes and immediately roll up the lids. Gently turn over and cool, wrapping in a blanket.

Tomatoes that will be placed in jars must be free of wormholes and damage. If you like seed sauce, don't strain it through a sieve.

Option 2. A quick recipe for tomatoes in their own juice for the winter with tomato paste

Recipe with tomato paste, allows you to cook the workpiece quickly. No need to spend time cutting and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour over the tomatoes.

Ingredients

• tomato paste - 150 g;
• one and a half kg of small tomatoes;
• filtered water - two liters;
• hot pepper - a small piece;
• freshly ground black pepper;
• Bay leaf;
• rock salt - 5 g;
• white sugar - 100 g.

How to quickly cook tomatoes in your own juice for the winter

Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in some hot water and mix well. Enter the resulting slurry into a saucepan and mix.

Add salt, freshly ground pepper and spices to the future filling. Boil the mixture for seven minutes.

Wash the tomatoes, cut out the place where the stem is attached. Pierce each tomato with a fork on the opposite side. Wash small jars thoroughly and sterilize over a kettle of boiling water or in the oven for at least seven minutes.

Fill the prepared glass container with tomatoes. Fill them with boiling sauce up to the neck. Roll up with tin lids and carefully turn over. Cover with a blanket and leave overnight.

To prevent the peel of tomatoes from bursting, pierce them in several places with a toothpick or fork. Add herbs and spices to your taste. If you do not like canned tomatoes with skins, pour boiling water over them and peel them before packing.

Option 3. Tomatoes in their own juice for the winter in slices

Tomatoes in their own juice can be preserved in two ways: whole, or cut into slices. Pour tomatoes not only with chopped tomatoes or tomato sauce, in some recipes brine is used for this.

Ingredients

• eight kg of tomatoes;
• 30 g of rock salt;
• one and a half liters of filtered water;
• two leaves of celery;
• eight cloves of garlic.

How to cook

Sort the tomatoes, separating the stalks. Rinse under running water. Wash small jars and rinse well.

Cut large tomatoes into four parts, and small fruits - in half. Remove the garlic cloves from the husk and cut them in half. Wash the celery. Arrange the prepared spices in jars. Fill them with chopped tomatoes, tamping them down tightly.

Combine water and salt in a saucepan and put it on fire. Bring to a boil and pour the brine over the tomatoes. Cover with lids. Line the bottom of a wide saucepan with a kitchen towel. Pour in water and boil it. Place cans of tomatoes in boiling water and starilize for about seven minutes over low heat. Remove and hermetically roll up with a special key. Turn the jars upside down, wrap in warm cloth and leave to cool completely.

Before pouring tomatoes with brine, taste it. If necessary, adjust its taste by adding the missing spices.

Option 4. Tomatoes in their own juice for the winter with citric acid

Citric acid is an excellent natural preservative that will not harm your health. Tomatoes canned with citric acid will last all winter.

Ingredients

• two kg of small ripe tomatoes;
• four kg of overripe tomatoes;
• black pepper - eight peas;
• a few pods of bell pepper;
• citric acid - 5 g;
• two bay leaves;
• allspice - eight peas;
• garlic - four slices.

Step by step recipe

Wash the overripe tomatoes, chop finely and place them in a large saucepan.

Wash the jars thoroughly, rinse and sterilize for ten minutes by placing them in the oven or over a pot of boiling water.

Put the pot with tomatoes on the fire, bring to a boil and cook for ten minutes. Add peeled and chopped garlic, pepper. Add citric acid and salt to the marinade. Boil for about ten minutes.

Put the bay leaf and peppercorns on the bottom of the prepared jars. Lay out the tomatoes in rows, after pricking them on both sides. Remove the seeds from the pepper pods and remove the stems. Cut each into quarters and place them in the empty spaces in the jars. Pour the contents with boiling marinade and immediately roll up the tin lids, dousing them with boiling water.

If you want the marinade to be homogeneous, grind it through a sieve before pouring it and boil it again. Tomatoes for pouring can be pre-peeled.

Option 5. Tomatoes in their own juice for the winter with garlic and horseradish

In this recipe, store-bought tomato juice is used as a filling, but you can cook it yourself. Horseradish and garlic will add spice and light spice to the appetizer.

Ingredients

• two kg of hard brown tomatoes;
• 100 g of granulated sugar and rock salt;
• 250 g of bell pepper;
• a quarter cup of garlic;
• a quarter cup of chopped horseradish.

How to cook

Pour the tomato juice into a saucepan and put on a small fire. Bring to a boil.

Pour granulated sugar and rock salt into the marinade. Stir and boil the marinade for five minutes.

Wash liter jars thoroughly. Sort the tomatoes, removing the stalks. Wash and stack in prepared jars in rows, sprinkling them with sugar.

Peel and chop the horseradish root on a grater or meat grinder. Free the garlic slices from the husk and pass through the garlic press. Put four tablespoons of garlic and horseradish in each jar. Pour the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide saucepan with a towel. Place jars of tomatoes in it and pour in boiling water until it reaches the rim. Sterilize over low heat for a quarter of an hour. Remove the jars and seal them tightly. Turn upside down, wrap in a towel and refrigerate.

Sterilization time depends on the volume of jars. For insurance, before pouring tomatoes with tomato juice, you can add an aspirin tablet, after rubbing it. This will keep the preservation for a long time.

Option 6: A classic recipe for tomatoes in their own juice for the winter

Tomato is one of those vegetables that you want to eat not only in summer, but also in winter. Therefore, many housewives try to prepare them as much as possible using a variety of preservation methods, for example, pickling, salting, cooking lecho, various pastes, spicy adjika, etc. Tomatoes in their own juice are especially beautiful. For cooking, they take two types of tomatoes - small dense and fleshy overripe.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g of salt;
• 5 bay leaves;
• 7 peas of allspice.

Step-by-step recipe for tomatoes in their own juice for the winter

Small tomatoes are washed, a small incision is made on each near the stalk and poured with hot water, kept for 3 minutes.

Tomatoes are transferred from hot water to cold, after cooling, slowly remove the skin, put neatly in a flat dish.

After sterilizing and drying the glass container for the workpiece, put the peeled tomatoes into it.

Fleshy tomatoes are ground to a puree-like slurry in a meat grinder or blender, poured into a large container, sugar, salt, bay leaves and allspice are added.

Place a container with tomato gruel over medium heat, bring to a boil, reduce heat and cook for 6 minutes.

Tomatoes in jars are poured with hot tomato juice.

Water is poured into a wide container, boiled, the bottom is covered with a small towel and jars are placed, sterilized for 10-15 minutes.

After removing the jars from the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave to cool.

Stored in a cool basement.

You can not peel small tomatoes, but simply chop them lightly with a toothpick.

Option 7. A quick recipe for tomatoes in their own juice for the winter

In a quick recipe, you do not need to grind fleshy tomatoes and boil tomato juice. Here, for pouring dense tomatoes, ordinary tomato paste is used, which is previously diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. It turns out everything is also tasty and appetizing.

Ingredients:

• small tomatoes - 3.5 kg;
• tomato paste - 650 g;
• 1,300 liters of water;
• sugar - 85 g;
• 65 g salt;
• 6 peas of allspice;
• apple cider vinegar - 45 ml.

How to cook tomatoes in your own juice for the winter

Washed small tomatoes are pricked with a wooden stick, laid out in sterile jars, poured with hot water, after 2 minutes, drained.

Water is mixed with tomato paste, peppercorns are thrown into it, apple cider vinegar, sugar, salt are added and brought to a boil.

Tomatoes in jars are poured with boiling juice, immediately rolled up with sterile lids.

Wrapped in a fur coat, allowed to cool for 15 hours.

They go down to the cellar.

If desired, add chopped greens to tomato juice for additional flavor. Apple cider vinegar in the recipe can be replaced with the usual 9 percent.

Option 8. Tomatoes in their own juice for the winter with sterilization

This version of tomatoes in its own juice differs from the classic recipe in that small tomatoes are poured not with tomato juice from overripe tomatoes, but with plain water, covered with lids and sterilized in a wide container. Tomatoes also come out very tasty, and the citric acid added to the composition gives a pleasant sourness.

Ingredients:

• 5 kg of small tomatoes;
• 75 g of salt;
• citric acid - 10 g.

Step by step recipe

Five liter jars are well washed, sterilized, allowed to dry upside down on a soft cloth.

After washing the tomatoes, douse them with hot water and peel off the skin, making an incision around the stem.

Salt is poured into jars, a pinch of citric acid and tomatoes are laid to the very top, poured with hot water.

Having boiled water in a large container, cover the bottom with any soft cloth and put jars. Covered with lids, sterilized for 30 minutes.

When the tomatoes begin to settle, add them even to the very top, lightly pressing down with a spoon.

Close again with lids and sterilize for another 10 minutes.

Roll up and wrap tightly in a thick fur coat.

For more flavor, you can throw a couple of leaves of parsley at the bottom of the jars.

Option 9. Tomatoes in their own juice for the winter with cinnamon

Here, tomatoes in their own juice are prepared without sterilization. Bay leaf and allspice are replaced with ordinary ground black pepper and ground cinnamon, which gives the appetizer a refined aroma and a new taste.

Ingredients:

• small tomatoes - 3 kg;
• fleshy large tomatoes - 3 kg;
• salt - 80 g;
• 3 teaspoons of vinegar;
• black pepper - 35 g;
• ground cinnamon - 40 g.

How to cook

Small tomatoes are washed, lightly pierced with a wooden stick, laid out in sterilized jars tightly to each other.

Tomatoes with fleshy pulp are washed, dried with a soft cloth and ground in a meat grinder, the juice is poured into a metal container.

The juice is heated on a small burner to a slight boil, removed from heat, cooled slightly, rubbed through a sieve to get rid of the seeds and skins floating in the juice.

Pure juice is poured from another container, acetic acid, salt, black pepper, cinnamon are added, mixed well, sent to the same burner and boiled for 25 minutes from the moment of boiling, the foam is removed with a spoon.

Hot juice is poured into jars for tomatoes, rolled up with lids, cooled under a fur coat.

Instead of black pepper, you can use red or chili peppers.

Option 10. "Exquisite" tomatoes in their own juice for the winter

And according to this recipe, not just tomatoes in their own juice are obtained, but assorted vegetables, since in addition to the usual bay leaves and peppercorns, dill umbrellas, a few rings of bell pepper, garlic cloves and a couple more simple ingredients are placed on the bottom of the cans.

Ingredients:

• dense tomatoes - 2 kg;
• 3 kg of fleshy tomatoes;
• 5 cloves of garlic;
• 3 bell peppers;
• 5 dill umbrellas;
• 4 leaves of currant and cherry;
• 5 peas of allspice;
• 6 leaves of lavrushka;
• 90 g of sugar;
• 70 g salt.

Step by step recipe

After washing dense tomatoes, lightly pierce them with a toothpick.

After sterilizing the jars, put them upside down on a clean cloth and allow to dry.

Garlic cloves are peeled, cut in half into plates, bay leaves are torn into several pieces by hand, bell pepper is freed from all that is superfluous, washed, cut into rings.

2 pepper rings, 2 allspice peas, 2 garlic plates, a few pieces of bay leaf and currant and cherry leaves are placed in each jar.

Dense tomatoes are placed in jars, poured with hot water and set aside under the lids for a few minutes.

The water from the cans is drained, new hot water is poured in and again removed to the side for the same time.

Twisted fleshy tomatoes are mixed with salt, sugar, heated to a boil over low heat, the foam is removed and dense tomatoes are poured with a hot mixture, after draining the water from them.

Having rolled up the lids and cooled, they lower them into the cellar.

At the bottom of the jars, you can still put a few pieces of horseradish leaves.

Option 11. Chopped tomatoes in their own juice for the winter

This version of tomatoes in its own juice is good because the workpiece is very convenient to serve and consume. Tomatoes are tasty, with a slight sourness.

Ingredients:

• small tomatoes - 4 kg;
• 35 ml of vinegar;
• salt - 70 g;
• sugar - 85 g;
• large ripe tomatoes - 3 kg;
• 4 leaves of lavrushka;
• allspice - 5 peas.

How to cook

After washing small tomatoes, cut them in half.

Fill sterilized dried jars with tomato halves to the very top.

Fleshy tomatoes are also washed, blanched, peeled, put in a large saucepan, crushed with a spoon.

Mix the tomato puree with sugar, salt, acetic acid, throw in the parsley, peppercorns and boil on a small flame for 20 minutes.

Pouring tomato juice into jars with tomatoes and sterilizing under the lids for half an hour, roll up.

They let it cool under a fur coat and lower it into the basement.

You can also make a wonderful tomato sauce by simply putting the tomato halves in boiling juice and boiling them a little.

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

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

Classic recipe

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

Ingredients that will be required:

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

Cooking method:

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

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

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

Sweet tomatoes in their own juice

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

List of products per liter jar:

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

Cooking:

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

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

Tomatoes with citric acid

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

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

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

Cooking method:

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

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

Easy Vinegar Recipe

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

Required products:

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

Cooking:

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

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

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

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

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

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

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

Enjoy your meal!