Canning tomatoes in their own juice for the winter. Delicious recipes for tomatoes in their own juice

Today for you is a proven recipe for tomatoes in your own juice for the winter. We will prepare them in a completely natural form, that is, they will be peeled whole tomatoes without the addition of vinegar or lemon, sugar and salt. In addition, we can do without sterilization - you will definitely like the method of preparing products that I have proposed.

Ready-made tomatoes in their own juice are the basis for further culinary creativity. Various types of sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in the winter, having a couple of cans of natural tomatoes in stock.

How to close tomatoes in their own juice to keep them for the winter? Everything is elementary simple: use exclusively high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and accuracy are very important in this recipe for canned tomatoes, so from words to deeds: cook!

Ingredients:

Cooking step by step with photos:

To prepare tomatoes in their own juice for the winter, we need only fresh tomatoes. In general, we will preserve small fruits, always very dense and elastic - tomatoes of the Slivka variety are ideal. For tomato juice, we take red fruits of any variety, but let them be very ripe, juicy, soft and with a thin skin.

To begin with, we will prepare tomato juice, which will become a filling for whole tomatoes. Wash 1 kilogram of soft and juicy tomatoes, dry them and turn them into juice in any convenient way (for example, using the same meat grinder). I will show my method: using a knife, remove the thin skin, cut out the attachment points of the stalk.

Literally in a minute, a decently thick tomato juice with pulp is obtained. From 1 kilogram of tomatoes, I had 750 milliliters of juice, but this depends on the juiciness and fleshiness of the fruit. Let's leave it on the table for now.

We turn to tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (so that they warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry them from excess moisture and with a sharp knife make shallow cruciform cuts from the side opposite to that where the stalk is attached.

We shift it into a large bowl and pour boiling water over the fruits so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.

Why did we do it? To easily and without problems remove the skin from tomatoes. It is removed in almost one movement - such a thin one. I hope you understand that you should ALWAYS work with products only with clean hands.

Thus, we clean all the tomatoes. If desired, carefully cut out a bright spot - the place where the fruit was attached to the twig.

The final stage of cooking tomatoes in their own juice for the winter is the most interesting. Pour the tomato juice into a saucepan of a suitable volume and put it on medium heat. Bring to a boil, cook for 2-3 minutes, stirring occasionally, over low heat.

And now, in portions (6-8 pieces, no more), we put peeled tomatoes in boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan, for about 1 minute. I hope you understand why the fruits should be dense and elastic - after a bath of boiling water and subsequent cooking, soft tomatoes will simply turn into puree.

Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, choosing options for harvesting vegetables for the winter, prefer just such canned food. You can cook them according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice hostess is able to prepare tomatoes in her own juice for the winter, but to get the expected result, she will need to know a few points.

• To cook tomatoes in your own juice, you need two varieties of these vegetables. Some should be dense, medium-sized. Suitable varieties such as Cream, Ladyfingers. The second should be large, ripe, juicy. Small tomatoes are placed in a jar, from large ones they get juice, which is poured into the fruits in jars.
• There are several ways to get tomato juice. The traditional method involves heating the vegetables cut into pieces until softened, then rubbing them through a sieve. The result is a juice that has the most delicate texture. The second way is to use a juicer. The juice made with this unit is clean and its yield will be maximum. The third option is to chop the tomatoes with a blender. In such juice, pieces of skin and tomato seeds come across, but this drawback is easy to fix - just pass the tomato mass prepared with a blender through a sieve.
• If it is not possible to prepare tomato juice at home, you can use a purchased drink or dilute tomato paste in water. The result when using store-bought products will be different, but experienced chefs say that these differences cannot be called significant.
• Tomatoes that are placed in a jar should remain beautiful. So that they do not burst while pouring them with hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for conservation is to peel them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
• You can close tomatoes for the winter only in pre-sterilized jars, otherwise they will quickly deteriorate. To ensure tightness, metal covers are used, which are rolled up with a special key, or screw. Plastic lids are not suitable for this purpose. Caps must be sterilized before use. To do this, they boil for 10 minutes.
  Tomatoes in their own juice stand well at room temperature.

You can prepare canned food with or without sterilization, you just need to choose the right recipe.

Classic Tomato Sauce Recipe

Composition (per 3 l):

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

Cooking method:

• Wash your tomatoes.
• Wash jars with soda, sterilize them. It is better to choose three liter jars or four 750-gram jars. All the tomatoes provided for in the recipe may not be included in half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient in that they require you to eat their contents in a short time (within 3-4 days), but if you have a large family, this will not be a problem.
• Prick small dense tomatoes in several places, arrange in jars. They should be tamped as tightly as possible, but without pressing so hard as to cause the fruits to crack.
• Cut large tomatoes, put in a saucepan, put on a slow fire and heat until the tomatoes release juice. Rub them through a sieve.
• Pour the resulting juice into a saucepan, add salt and sugar to it.
• Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
• After the juice boils for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
• Pour hot marinade over canned tomatoes. It should be filled almost to the very edge.
• Roll up the jars with prepared lids, turn over. Cover with a blanket and leave to cool like this for additional preservation.

It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they stand rises above 20 degrees for several days, canned food will withstand this test.

Tomatoes in their own juice - a recipe with sterilization

Composition (for 2 l):

• tomatoes - 2–2.5 kg;
• salt - 20 g;
• citric acid - 2 g.

Cooking method:

• Wash your tomatoes. Make small cruciform cuts on the side opposite the stem.
• Boil water in a large saucepan, dip the tomatoes in it. Wait 2 minutes.
• Catch the fruits with a slotted spoon and transfer to a container of cold water so that they cool down faster.
• Peel the tomatoes, carefully cut out the dense areas of the pulp located in the area of ​​\u200b\u200bthe stalks.
• Sterilize two liter jars or one two-liter jar.
• Pour citric acid and a teaspoon of salt into the bottom of the jars.
• Fill jars with tomatoes. Sprinkle the remaining salt on top.
• Lay a towel at the bottom of a large saucepan, put jars of tomatoes on it. Cover them with lids.
• Pour water into the pan so that it reaches the shoulders of the jars.
• Put the pot on a slow fire. 15 minutes after the water in the pot boils, lift the lids, lightly tamp the tomatoes with a spoon and add a new batch of tomatoes. Repeat the procedure after 15 minutes. Sterilize jars for another 10 minutes, roll up.
• Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the above recipe, you can prepare for the winter in your own juice and large tomatoes that do not fit in a jar. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in own juice with tomato paste

Composition (per 3 l):

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

Cooking method:

• Sterilize jars, arrange celery and peppers on them.
• Prepare tomatoes by chopping or peeling them.
• Put the tomatoes in a jar.
• Boil water, pour tomatoes. Leave for 15 minutes.
• Drain the water into a saucepan, mix with tomato paste, bring to a boil.
• Add salt and sugar, boil the juice until these products dissolve.
• Add vinegar, stir juice, remove from heat.
• Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave to cool, wrapped in a blanket.

Cooking tomatoes in your own juice according to this recipe is the easiest, but the result will not disappoint you.

Video: Awesomely delicious tomatoes in their own juice. never explode

Tomatoes in tomato juice are a classic of home canning. Experienced housewives try to make such blanks every year, as they are in demand.

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

2018-07-05 Natalia Danchishak

Grade
prescription

4191

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 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 stalks. 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 stem 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.

Olga 8.08.12
Good afternoon.
In the recipe for tomatoes in their own juice, there is no vinegar at all. Are these tomatoes only kept in the fridge? Do they explode at room temperature?

Alyona
And you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for the sterilization of dishes (bottles and caps), for the sterilization of tomatoes in juice, are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to put them near the battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.

Dina 05.08.13
Made everything according to your recipe. Tomatoes turned out beautiful, I think that they are delicious. In the winter we will open, then we will try :-)

Leila 13.08.13
I have two buckets of cherry tomatoes in my garden. Do you think they can be rolled in tomato juice according to your recipe. Cherries have thin skins, won't they fall apart? If everything worked out, it would be very good, beautiful and original.

Alyona
Leila, you can safely roll Cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stalk with a toothpick so that they do not crack when poured with hot juice. For tomato juice, it is better to use ordinary tomatoes.

Summer resident 13.08.13
I have a question. In your recipe for seaming tomatoes, the phrase Cook chopped tomatoes in an enameled bowl until they are soft means that the tomatoes are boiled in their own juice or do you need to add water? And yet, the skins of those tomatoes that we put in jars should be removed or not?

Alyona
You don't need to add water. Cover the pot with a lid to release the juices faster. If you do not want to bother with making juice for a long time, then you can pass the tomatoes through a meat grinder, and only then boil the juice.
Whether or not to remove the skin from the tomatoes is up to you, this does not particularly affect the preservation recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And yet, peeled tomatoes are softer, they fit more in a jar, so less tomato juice is required.

Nina Zubko 14.08.13
Everything turned out great! I rolled up ten three-liter bottles according to your recipe. Tomatoes are beautiful. Thanks a lot!

Irina 11/21/13
I also make these tomatoes according to the same recipe. Only for the speed of the juicing process I use a microwave. I cut the tomatoes into slices, put them in a bowl, cover with a lid for MV and set for 3 minutes. Tomatoes also release juice. And then I pass it through the auger juicer. So it will be faster.

Alyona
Irina, thanks for the interesting addition to the recipe.

Zuhra 07.02.14
What could be better than tomatoes in their own juice…?! I always planted a lot of tomatoes, and always a few favorite varieties. I preserved it a little in the usual way with spices, but mostly in my own juice). Such tomatoes were eaten quickly and tomato juice was used to prepare some dishes, instead of the same purchased tomato paste or sauce. A very practical piece!

Lily 29.07.14
You, Alena, have beautiful tomatoes in juice, and there are a lot of positive reviews. So the recipe is good, I will use it.

Ekaterina 03.08.14
A very good recipe, rolled up tomatoes last year, here I am going again. My son drinks juice with pleasure, I don’t buy industrial juice.

Alyona
Ekaterina, thanks for the feedback, son only health)))

Marina 09.08.14
I have been cooking these tomatoes for 10 years already. My family loves them very much. at first I prepared juice with a meat grinder, and now the juicer saves. they are stored in my house in a closet near the stove and have never exploded. This year I decided to sterilize in the oven, let's see what happens.

Julia 13.08.14
Good afternoon! The recipe describes the process of preparing tomatoes in great detail, but I have a question: some recipes say that jars of tomatoes are pasteurized at t below 100 degrees without bringing the water to a boil. As I understand in your recipe, the water should boil? Thanks for the answer!

Alyona
Julia, you understood correctly, water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization, as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; bacteria and most spores die during boiling. Such seaming is much better preserved, and it does not need to be stored in the refrigerator. It is enough to store in a dark cool place.

Natalia 15.08.14
I rolled up several bottles of tomatoes according to your recipe. Only in order to save time I filled them with purchased tomato juice. Of course it boiled well. How do you think they will be stored normally?

Alyona
Natalya, with purchased tomato juice, seaming is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as useful as homemade freshly prepared.

Irina 18.08.14
I can't figure out how jars are sterilized. Do we put ready, filled jars in boiling water for 30 minutes? but how then to get them fiery from hot water and how long does the water reach the jars? it boils, which means it can get into the jar?

Alyona
Irina, be sure to buy special tongs for a canning jar, they cost a penny, but they greatly simplify the canning process.

• Wash jars and lids thoroughly, then scald with boiling water.
• We put the tomatoes in prepared jars and pour them with hot tomato juice. We fill the jar to the shoulder line or slightly lower (as in the photo). It is impossible to fill to the very top, because when heated, the liquid expands, and the juice begins to pour over the edge.
• Prepare a large pot of hot water in advance. The required volume is also desirable to measure in advance.
• Carefully put the jars of tomatoes in the pan (the jars are covered with lids, but not rolled up).
• The water level in the pan is one and a half to two fingers below the top edge of the jar. Boiling water should not be poured into jars.
• We sterilize according to the recipe, depending on the volume.
• We take out the jars with tongs, which help to capture the hot jar at the very neck. Since 2 or 3 liter bottles weigh decently, we will definitely call assistants with biceps)))
• We roll the tomatoes in the tomato.

Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are worth well.

Vika 22.02.15
As for me, this is just the perfect recipe for twisting a tomato for the winter, as they say, two in one. My whole family eats them with great pleasure, and I cook borscht from tomato. It turns out that I save both banks and space in the pantry)). And most importantly, there is no vinegar here, I even give such tomatoes to my two-year-old son without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. Delicious, and most importantly, nothing is lost: tomatoes are eaten, juice is drunk.

Olga 02.08.15
Beautiful tomatoes. Lots of good reviews. So I bookmarked the recipe.

Mitrushina Tatiana 13.08.15
Reviewed a lot of recipes. Settled on yours. Went to do it. God bless!

Alyona
Tatyana, hope in God, but also follow the technology)))

Vitaly 03.09.15
Can it be done without sterilization? Well, the first time pour boiling water, and the second time with juice ...

Alyona
Vitaly, we will definitely sterilize!!! There is no vinegar in this recipe, everything is natural, so no experiments! Carefully read the rules of sterilization))))

Max 06.09.15
Vitalik, bro, tomatoes can not be sterilized or even washed. Gee ... then unsubscribe how it went :))))))

Svetlana 28.09.15
do you need spices?

Alyona
Svetlana, at your discretion, you can put your favorite spices. This is exactly the same as every housewife adjusts the amount of salt and sugar according to her taste))) Although ... the most valuable tomato juice is without salt, sugar and spices at all. This is then, right into the glass, add salt and a pinch of freshly ground pepper.

Summer without tomatoes? Unthinkable! Bright, juicy fruits with red sides are the main supplier of vitamins throughout the warm season. That is why every housewife closes a piece of summer for the winter. In this article - the best recipes for canning tomatoes. Try it, you'll lick your fingers. Delicious pickled, salted, sun-dried tomatoes, tomatoes in their own juice and other reliable ways of harvesting. Photos and advice from chefs will help in culinary chores.

Tomato is a symbol of summer

With the long-awaited warmth comes and it's time to harvest tomatoes from the beds and greenhouses. These incredibly tasty vegetables, saturated with a special aroma, are the basis of thousands of summer dishes. In the cold season, they are also indispensable.

Attention! Tomatoes are a dietary product, they are low in calories and contain a lot of purines. It’s a paradox, but during heat treatment, tomato juice becomes more useful, because. it increases the amount of antioxidant - leukopine. Vegetables are contraindicated only for urolithiasis.

Red, yellow and even green tomatoes can be preserved in a hundred ways: they freeze, dry, salt, marinate, make a tomato, squeeze juice, and even make jam. Tomatoes are very "friendly", they are combined with almost all existing vegetables and are part of various canned salads.

Whole tomato roll. Classic way

From generation to generation, recipes for blanks are passed on for future use. We usually preserve tomatoes the way our mother or grandmother did. We offer you to get acquainted with the generally recognized, classical method of conservation. Maybe it's different from your way.

Ingredients:

• tomatoes - how much will fit in jars with a capacity of 3 liters;
• 2-3 umbrellas of dill per jar;
• parsley, blackcurrant leaves 2-3 pieces per jar;
• 2-3 cloves of garlic;
• 1-2 bay leaves, 5-6 black peppercorns.

For marinade on 3 l. bank:

• 1.5 l. water;
• ½ st. Sahara;
• 1 tbsp salt;
• 50 gr. table vinegar 9%.

Cooking steps:

1. Prepare glass jars for canning, wash with soda and sterilize in a water bath or in the oven.
2. Put garlic, washed greens, laurel and pepper in each container at the bottom. Then - washed whole fruits on the "shoulders".
3. For the first time, boiling water is poured into jars.
4. At this time, you need to prepare a brine: 1.5 liters. water (1 can) the amount of salt, sugar and vinegar indicated in the composition of the ingredients.
5. After 10-15 min. water from the cans must be poured out and the prepared brine should be poured instead.
6. The last stage is the seaming of cans. Then the traditional step, wrap the jars upside down, wait until they cool down and put them in storage.

Salted tomato with spices

What could be better than juicy salted tomatoes soaked in the smell of seasonings? This traditional appetizer has been known for a long time; before, crispy cucumbers and greenish tomatoes were salted in wooden tubs. Today, it can be made in a glass, a bucket, or in an ordinary saucepan, putting brown, red or green vegetables in it.

Advice. It turns out that red tomatoes are healthier than yellow ones. And tomatoes poured with oil are healthier than fresh fruits without anything. The fact is that ripe vegetables contain fat-soluble vitamins, which are perfectly absorbed in the presence of butter or sour cream.

Everything you need for salting in a large enamel pot with a lid:

• medium-sized greenish tomatoes of the same variety;
• branches and umbrellas of dried dill;
• horseradish root;
• a head of garlic;
• freshly picked currant leaves;
• hot red capsicum;
• salt.

Tomatoes canned in a saucepan can be eaten after a month, and stored for up to 5 months

1. Prepare a container. Wash the pot well and pour over with boiling water.
2. Wash the vegetables thoroughly, separate and peel the garlic cloves.
3. Put half of the existing leaves of currant, garlic, dill, pepper in a continuous layer on the entire bottom of the enameled pan.
4. On the green "pillow" you need to put all the tomatoes. The largest ones are at the bottom, the smallest ones are at the top.
5. The last layer is the remaining herbs and spices.
6. Having laid the future salting, you can do the brine. For this 350 gr. salts are dissolved in 5 l. water and let it boil for 5-7 minutes.
7. An impromptu barrel of tomatoes should be poured with boiling liquid, covering the top layer of green seasonings. Then a plate and oppression. Time will work on further preparation.
8. Spicy salted fruits can be eaten in a month. Salting in a saucepan can stand until spring, but if this does not suit you, ready-made tomatoes, along with brine, must be rolled into sterilized jars.

Tomatoes in their own juice - you will lick your fingers

Cooking red or burgundy vegetables in tomato juice is like two rabbits caught. First, you get tender salted tomatoes. Secondly, natural tomato, which is indispensable for borscht, sauces, spaghetti. This recipe contains unpeeled tomatoes. In the process of harvesting and storage, they remain whole, unharmed and very tasty.

Ingredients for canning 5 jars of 1 liter:

• 5 kg. small tomatoes and 3 kg. large, ripe fruits;
• 200 gr. Sahara;
• 50 gr. salt;
• 5 peas of black allspice;
• 5 flowers of dried cloves;
• 3 tsp chopped garlic;
• 1 tsp acetic acid 70%.

How to cook:

1. Each fruit of small tomatoes must be washed, dried, pierced with a toothpick around the stem 3-4 times.
2. Tamp the tomatoes tightly into washed and steamed jars.
3. Large mature specimens need to be cut, boiled until cooked and rubbed so that tomato paste without cake is obtained.
4. Cook the resulting tomato over low heat, stirring all the time. Add all herbs and seasonings to the liquid "mashed potatoes". After 30 min. add vinegar to the boiled tomato, stir, and turn off the fire.
5. Then you need to fill all the jars with hot tomato juice, cover them with lids and sterilize the cylinders in a saucepan for 30-40 minutes.
6. It is better to cover the resulting beautiful blanks with a warm blanket, under which they will gradually cool down.

Frozen tomato in bags, containers and figurines

If there is a roomy freezer, then the tomato can not be closed, but frozen. The peculiarity of a red vegetable is that after defrosting it retains its taste, color and all its properties.

There are several ways to freeze tomato juice. For example, boiled and mashed pulp is packed in portioned plastic bags, frozen, and stacked in the freezer on top of each other. In winter, you just need to open the package and use the tomato for its intended purpose.

You can prepare raw vegetables - in slices. Cut, lay out on a flat surface, and - in the freezer. After 2 hours, pour into bags and plastic containers.