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

Dear housewives, let's think about preparations for the winter? How do you like canning tomatoes in your own juice? Today I propose to do this type of preparation for the winter. To begin with, you will have to carefully study and choose one of the recipes I have proposed.

In general, tomatoes in their own juice are a universal stock in the winter. It is very convenient to open a jar of healthy yummy in the winter season, which can be used as an appetizer or as a side dish for a meat dish.

In each recipe, the list of ingredients is formed from available products, you don’t have to look for any component for a long time to prepare a tomato appetizer according to your chosen recipe in this or.

In fact, everything is very simple to do. The result always exceeds all expectations! The taste of any of the blanks presented in the article is wonderful! Canned tomatoes in their own juice keep perfectly!

Believe me, this is what you definitely need to prepare for the winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you can be upset about is that there are not enough tomatoes left in their own juice in your storage. Feel free to choose a recipe, get down to business! Let there be a lot of delicious and appetizing!

1.

And why not prepare cherry tomatoes in their own juice for a change? They won't go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!

Products:

• Cherry tomatoes - 2 kg
• Tomatoes - 1 kg
• Salt - 1.5 tbsp. l
• Sugar sand - 2 tbsp. l
• Vinegar 9% - 30 ml

Step by step description of actions:

1. View all the tomatoes, remove the stalks from them if any, rinse the vegetables thoroughly.

2. Wash the jars in advance under warm water, sterilize in the usual way for you. Put cherry tomatoes in sterile containers. Use the container size as you wish. Pre-scald the lids for canning with boiling water.

3. Boil water, pour tomatoes in containers with it for 5 - 7 minutes.

4. Chop the remaining large tomatoes with a blender until puree.

5. Add granulated sugar and salt to the filling.

6. Move the tomato juice into a saucepan or saucepan, boil the mass, regularly removing the foam.

7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.

8. Remove water from cherry jars. Pour freshly prepared hot tomato filling into jars.

The filling must be poured to the very top of the container, completely blocking all the cherry tomatoes with liquid.

9. Immediately screw the jars with lids, turn them upside down. Wrap ready-made tomatoes in their own juice with a warm blanket. Then, when the workpiece has cooled down, move it to a cool place where it can be stored for a long time.

Cook with joy! Let your blanks are deftly prepared, perfectly preserved!

2.

And how do you like the option of making tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual way of cooking with homemade juice. In addition, if you do not have extra tomatoes to create the filling, then using tomato juice from the store can solve this problem.

Components:

• Tomatoes - about 1.5 kg
• Tomato juice (ready) - 1.5 l
• Bay leaf - 1 pc.
• Cherry leaves - 3 pcs
• Currant leaves - 2-3 pieces
• Allspice - 3-4 peas
• Carnation - 2 pcs
• Dill - to taste
• Garlic - 2-3 cloves
• Salt - 1 tbsp. l. without a slide
• Sugar - 1 tbsp. l. without a slide
• Vinegar 9% - 1 tbsp.

Cooking sequence:

1. Rinse the tomatoes with drinking water, remove the ponytails from the fruits.

2. Prepare all fragrant spices.

3. Send the cleanest jars for sterilization. Arrange tomatoes and prepared spices and seasonings in sterile containers.

4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.

5. Place the finished tomato juice in a saucepan, add salt and sugar to it. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.

6. Boil the marinade. Add the right amount of vinegar to it, let the tomato juice boil a little, about 3 minutes.

7. From each jar, pour the liquid into the pan. Pour the tomatoes with boiling marinade to the very top so that there is no air left in the container.

8. Sterilize jar lids. Clog banks with them.

9. Put the containers on the lid, wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of tomatoes is wonderful, everyone eats such a preparation with great admiration!

3.

Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice are even tastier! Tomato filling according to this recipe is very simple, without the use of a juicer. Be sure to evaluate this cooking option yourself, having tried it once!

Would need:

• Small tomatoes - 2 kg
• Large tomatoes - 3, 2 kg
• Water - 0.5 l
• Fresh celery - 4-5 branches
• Bulgarian pepper - 10 pcs
• Sugar - 8 tbsp. l
• Salt - 3 tbsp. l
• Bay leaf - 2 pcs
• Sweet pea pepper - 3-4 pcs
• Black peppercorns - 3-4 pieces
• Carnation - 2-3 pieces

Canning steps:

It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the jars in any way.

1. Sort the tomatoes, leaving large ones for juice, and small ones for whole preservation. Wash the tomatoes, remove defects from them. Cut tomatoes for juice into 2-4 parts, transfer to a saucepan, add 0.5 liters to them there. water, put the celery, collecting its branches in a bundle with a thread.

2. Put on fire, cook as much as it takes in time so that the tomatoes boil very well.

3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, it must be thoroughly washed, cleaned of seeds and stalk. Each pepper is divided into 4 segments in the longitudinal direction.

Pierce small tomatoes with a fork once so that they do not burst while preparing them for the winter.

4. When the tomatoes for pouring are very well boiled, remove a bunch of celery from them. Break the whole mass with a blender.

5. Then pass it through a fine sieve to remove seeds and skins.

6. Put sugar, salt into the resulting tomato juice, mix. Send to low heat, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.

7. Place bay leaf, black pepper and sweet peas, cloves in previously prepared sterile jars. After that, put the tomatoes in a container, filling the voids between them with sweet pepper.

8. Fill jars with vegetables with boiling water. Cover them with lids, let stand for 20 minutes.

9. After the specified time, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars with tomatoes and bell peppers. Immediately roll them up, turn them upside down, wrap them in a blanket or fur coat. Leave in this form until the jars with the contents have completely cooled. Then rearrange the finished tomatoes with celery and bell pepper in a cool place where the workpiece will be perfectly stored!

Good luck with your cooking!

4.

This recipe is one of the easiest ways to prepare tomatoes in your own juice. Hope you don't miss your moment. Use them without fail.

Compound:

• Tomatoes for juice - 1 kg
• Tomatoes for harvesting small and medium sizes - 600 g
• Salt - 1 tbsp. l
• Allspice peas - 3 pcs
• Black peppercorns - 10 pcs
• Carnation - 3 pcs
• Garlic - 2 cloves
• Hot pepper - 0.5 pod

The sequence of steps for canning:

1. Tomatoes intended for juice, cut into several parts. This is necessary to facilitate their processing through a juicer.

2. Run the tomatoes through the juicer. A thick mass should form. Usually, approximately 1 liter comes out of about 1 kg of tomatoes. juice, still depends on the juiciness of the tomatoes.

3. Pour tomato juice into a saucepan, salt, boil. After boiling, boil the juice for 10-15 minutes, removing the foam from it.

4. In the meantime, sterilize clean jars, put peeled garlic cloves in them, put hot peppers. Add black pepper and allspice peas, cloves, lay tomatoes.

In advance, tomatoes must be pierced with a toothpick in the place where the stalk is removed.

5. Pour boiling water into a container with vegetables, cover with a lid, let stand in this state for 10 minutes.

6. Drain the water from the jars, fill the containers with hot tomato current, hermetically close or roll up the lids. Turn the container upside down, wrap it with a blanket, let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or to any other place where the blanks are well stored. Here are the tomatoes in their own juice! I hope you enjoy their taste, you will appreciate everything.

I wish you a healthy and very tasty winter with the flavors of summer!

5. Video - a recipe for a simple preparation of tomatoes in your own juice

Please take a look at this recipe. It is a classic preparation. Everything is done quite simply and naturally. Try it for sure! Treat your family and guests to amazing yummy. Good luck to you!

What recipe did you like? I hope your answer is positive. Get down to cooking delicious and fragrant tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!

Of all the preparations for the winter, tomatoes in their own juice are especially quickly eaten. The sweet-salty taste of tomatoes will be loved by all households, without exception, the harvest will quickly become one of the permanent ones.

An appetizer for the winter can be prepared according to several recipes, and for each method, the finished product is obtained well, just lick your fingers.

Recipes for tomatoes in their own juice for the winter

Since the recipes provide for the preservation of tomatoes in juice, it must be prepared in advance. For juice, tomatoes with fleshy pulp and sweet taste are selected. Juice can be obtained by twisting the fruit in a blender or using a juicer. Then the juice is brought to a boil and boiled for another 20-30 minutes. Add salt and pepper to taste. Next, proceed to the preparation of tomatoes, using the most delicious cooking methods.

With vinegar

Vinegar increases the shelf life of the snack to one year and gives it a refreshing sourness that will dilute the sugary aftertaste. The amount of vinegar is adjusted as desired.

• tomatoes - 1-1.4 kg;
• freshly brewed tomato juice;
• 1 tbsp 6-9% vinegar;
• 1 tbsp salt;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 tablespoon of granulated sugar.

Cooking:

Black peppercorns are placed in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and a part of the clove is inserted into the place from which the stalk was removed.

The skin of tomatoes in 2-3 places is pierced with a thin needle or a toothpick so that they are salted faster. The fruits are transferred to the container, without pressing on the pulp.

The indicated amount of salt and sugar is added to a saucepan with freshly brewed juice, stirred until completely dissolved and boiled for 3-5 minutes, vinegar is added.

Pour the contents of the jar with juice and spices and put in the microwave to heat up for 5-6 minutes. Then the container is rolled up with a lid and allowed to cool, after which it is stored in a cool room.

A simple canning method takes little time and does not require the use of a large number of ingredients. You can start cooking right away.

If there is no 6-9% vinegar at home, concentrated acetic acid is used. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.

Slices of tomatoes in their own juice for the winter

For a change, an appetizer can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of the most diverse forms for cooking.

• 1-1.5 kg of tomatoes;
• 0.8-1 l of tomato juice;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• ½ tsp black ground pepper;
• 2-3 cloves.

Cooking:

Tomato fruits are washed well under water, the stalk is cut out. Then cut the tomato into 3-4 parts so that the seed chamber remains on the slice. The slices are transferred to the prepared container and sprinkled with cloves.

The juice is brought to a boil, salt and sugar are added to it and vegetable oil is added. Pour the mixture into the container to the very top and cover with a lid.

Pour 3-4 liters of water into a large saucepan and put a jar with the workpiece. The jar should be in the water for most of its volume - up to the shoulders. Turn on the heat and sterilize for 10-15 minutes. Then the container is rolled up with a lid and kept at room temperature for another 5-6 hours.

The preparation can be tasted after 6-8 weeks. The longer it stays in a cool place, the richer and brighter its taste will be.

With horseradish and garlic

To add spice to the preparation, horseradish is sometimes used in cooking. It will add a tart flavor and spicy notes to the appetizer.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice 0.8-1 l;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp vegetable oil;
• horseradish root, 2-3 pieces;
• garlic cloves - 4-5 pcs.

Cooking:

Tomatoes are washed and the skin is pricked 2-3 times from opposite sides. Transfer the fruit to a container. Horseradish root and garlic cloves are cut into large pieces and laid between tomatoes.

Boil tomato juice in a saucepan, if it starts to thicken, you can add a little water. Mix in sugar, salt and oil.

Pour the juice over the fruits and loosely cover with a lid.

The jars are placed in an oven preheated to 100 degrees and with the door open, the workpiece is sterilized for 5-10 minutes. Without waiting for cooling, the container is taken out and screwed tightly with lids.

The sample is removed after a month. Tomatoes are easy to get out of the jar with a tablespoon; before serving, tomatoes are poured with sauce. You can sprinkle them with fresh chopped herbs.

Attention!

Disposable lids work well for rolling. They are airtight, and the workpiece will stand for a long time if the storage conditions are observed.

Tomatoes in their own juice without peel

If you want the tomatoes to literally melt in your mouth, you need to remove the skin from them in advance. This can be done in the following way: shallow cuts 2-3 centimeters long are made on the fruits near the stalk. Tomatoes are dipped in boiling water and held for 30-40 seconds, then cooled under water and the skin is peeled off.

Ingredients:

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp 6% vinegar;
• 2-3 cloves of garlic;
• ½ tsp ground black pepper.

Cooking:

Remove the skin from the tomatoes and stack them in rows in a jar.

Pour the juice into the pan, bring to a boil, remove the foam. Then sugar and salt are dissolved in it, mixed. Garlic is rubbed into the juice on a fine grater, black pepper is poured and vinegar is poured.

The hot mixture is poured into a container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.

Tomatoes without skins have a delicate taste, and they can be easily removed from the jar - they do not crumple and still keep their shape.

Tomatoes in own juice "Lick your fingers" without vinegar

Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. In order for the appetizer to stand for more than one year, you can add more salt.

• tomatoes - 2-2.5 kg;
• 3 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp vegetable oil;
• ½ tsp citric acid;
• 3-4 cloves of garlic;
• 3-4 umbrellas of dill;
• red pepper - on the tip of a knife;
• tomato juice -1 l.

Cooking:

Tomatoes are pierced with a needle and placed in a jar loosely, dill and chopped garlic are placed between them.

Tomato juice is heated and spices and citric acid are added to it. Pour the mixture into a jar. The container is sterilized in the microwave or in the oven for 8-10 minutes.

Before serving, you can boil or fry potatoes for tomatoes. Stewed cabbage and a variety of vegetable pickles are good for appetizers.

Tomatoes "You'll lick your fingers" in their own juice without sterilization

In order not to waste extra time on sterilization, you can put more vinegar and salt in the workpiece. Then the appetizer will stay longer - at least a year.

• tomatoes - 1-1.2 kg;
• tomato juice - 1 l;
• 2-3 peppercorns;
• 1.5 tbsp vinegar 6%;
• 2-3 bay leaves;
• 1.5 tablespoons of salt;
• 1 tbsp Sahara;
• a pinch of red pepper;
• 3-4 cloves of garlic.

Cooking:

Tomatoes are washed, the stalk is cut out and placed in a sterilized container. Laying the fruits, add a bay leaf with garlic and peppercorns between them.

Boil tomato juice, stir in vinegar, pepper, salt and sugar. Turn off the heat and pour the contents of the jar to the top with the hot mixture. While the appetizer has not cooled down, quickly twist it with lids and turn the jars over to cool. Then the container with the workpiece is removed for storage.

Attention!

Fresh chili peppers can be used in place of dried red peppers. It is added at your discretion, given the spiciness of the ingredient.

There are no problems with cooking, but there are several nuances that can affect the quality of the finished product:

1. For pickling, miniature tomatoes with diameters of no more than 6-7 centimeters are suitable. You can use cherry tomatoes and similar varieties.
2. Tomato juice can be replaced with tomato paste: it is first diluted with water in a ratio of 1: 2. if the mixture turned out to be very liquid, it should be boiled over medium heat.
3. The storage container must be clean. The jars are washed in advance with soda or salt, then calcined in the oven or sterilized over steam for at least half an hour.
4. You can store the packaged snack at a temperature of 10 to 20 degrees Celsius. Do not keep jars at home in a warm place. The best storage space is a cellar, a closet, a pantry, a dark closet with lockable doors, or a refrigerator.

Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so that the workpiece will be immediately eaten without a trace.

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.

Tomatoes in their own juice are not only an excellent appetizer for a meat or fish dish, but also a great product, on the basis of which you can prepare all kinds 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!

Bon appetit!

Good afternoon dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Tomato preparations in their own juice for the winter are especially popular. In winter, how tasty it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to various dishes. Such tomatoes will appeal to both adults and kids. Also with us na-bludce you will find other recipes for blanks for your winter table:,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

• Roll tomatoes (medium)
• Tomatoes for juice (large, fleshy)
• Sugar
• About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

Cooking:

1. Wash the jars in advance, sterilize them, boil the lids for 3-5 minutes.

2. We sort out the tomatoes and wash them. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the rest of the medium-sized tomato, with which we will fill the jars, we cut off the stalks.

3. The first thing we will do is make juice. Large, fleshy tomatoes must be pierced and poured with boiling water to remove the skin from them. Cut the tomatoes and scroll with a meat grinder or juicer. Then rub the mass through a sieve.

To make tomato juice separately for the winter, bring the pureed mass to a boil, and cook for 3-4 minutes from the moment of boiling. No need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice keeps well all winter.

4. Now we will prepare the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. About 0.5 liters of tomato juice goes into a liter jar of tomatoes.

5. We send a pot of tomato juice to the stove. From the moment of boiling, it should boil for 5 minutes. Stir constantly so that foam does not form. With constant stirring, it disappears.

7. Cover with metal lids and leave them alone for 10 minutes to warm up.

8. While our jars are warming up, let's take care of the filling (tomato juice). The jars are heated, and we go to the stove to make juice. Our filling should boil for 10 minutes. We do not remove the foam, but simply stir. Now we are going to our banks and we will pour tomato juice.

9. 10 minutes have passed. We return again to our banks. We put on a convenient cover for draining water.

10. We pour out the water, we will no longer need it.

If foam has formed in a saucepan with tomato juice, we do not remove it, but mix our filling and it disappears.

11. Fill our tomatoes with hot tomato juice. Salt and sugar in tomato juice, we can adjust ourselves to our liking. You can even roll up without salt and sugar. This option is also possible. Tomatoes due to their acid will stand very well.

12. After pouring the tomato, immediately roll up the jars.

13. As soon as we rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.

In our recipe there is no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, they can be eaten even by small kids.

Good luck with your preparations.

Tomatoes in their own juice slices - a simple recipe with sterilization

For this blank, you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze the juice. Due to the fact that the tomato slices are sterilized, the tomatoes give juice. You can just eat them, use them for borscht, you can use them in a hodgepodge, but anywhere. Wherever tomatoes are required, this blank can be used. She is universal. This blank comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

• Banks -1 liter (you can not sterilize)
• Lids - sterilized
• tomatoes
• Granulated sugar
• Peppercorns A mixture of peppers
• Allspice peas - optional
• Bay leaf
• Lemon acid

Cooking:

At the bottom of the jar we put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

Do not put garlic, dill umbrellas, or any herbs in this blank.

We start cutting the tomatoes, remove all the bumps, the core and cut the slices of tomatoes, you should not grind it in this blank.

We put our tomatoes in jars, shake them so that the tomatoes lie tightly and there are no voids.

In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. a spoonful (without a slide) of coarse salt. and on the tip of a knife of citric acid, in order to be safe so that our tomatoes do not explode, who keeps the blanks at home in the apartment.

We cover the jars with clean lids and send them to be sterilized.

Bring the water for sterilization to a boil. Something needs to be put on the bottom. When the water boils, we need to take a little hot water and add cold water there when we put the jars so that they do not burst.

We put our jars to be sterilized. We put it gradually, do not set it sharply so that they do not burst. You can add some water. Sterilization time for all cans is different.

We cover everything with a lid and leave to sterilize.

During sterilization with a spoon on top, we help to compact them. Tomatoes begin to secrete juice and settle.

Put more tomatoes on top. Sterilize until the tomatoes are covered with juice. Sterilization time is difficult to determine, it all depends on the jars and temperature. We cover the jars again with lids and close the lid on top too. Estimated sterilization time is 40 minutes.

• wash the jars, boil the lids for 3-5 minutes
• medium hard tomatoes - 2 kg
• dressing tomatoes - 2 kg
• Bulgarian red pepper - 250 gr
• chopped horseradish - 1/4 cup
• minced garlic - 1/4 cup
• sugar - 4 tbsp. l
• peppercorns
• coarse salt - 2 tbsp. l

Cooking:

1. We sort out the tomatoes and peppers and wash them. We will twist large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the rest of the medium-sized tomato, which we will put in jars, we cut off the stalks. Cut the bell pepper into small pieces.
2. First of all, what we will do, we will make juice for pouring. Large, fleshy tomatoes must be cut and scrolled in a meat grinder. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. spoon of granulated sugar, 2 tbsp. spoons of salt and put on fire.
3. After boiling, cook for another 10 - 12 minutes over low heat, stirring occasionally.
4. We put our tomatoes in clean jars, add 5 black peppercorns each and pour over the tomato juice.
5. We set the jars to be sterilized in boiling water liter - 10 minutes, three liter - 30 minutes.
6. Our jars are sterilized, we roll them up, turn them over and close them until they cool completely.
7. We are storing our tomatoes.

Bon appetit!

Delicious tomatoes in their own juice you lick your fingers

Bon appetit!