Good afternoon Dear friends! Today we will continue the topic of conservation. We will prepare tomatoes in own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.
Preparing tomatoes in their own juice for the winter is especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to different dishes. These tomatoes will appeal to both adults and children. Also on our na-bludce you will find other recipes for preparations for your winter table:,
Menu:
Tomatoes in their own juice for the winter without sterilization and without vinegar
Ingredients:
- Tomatoes for twisting (medium)
- Tomatoes for juice (large, fleshy)
- Sugar
- A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.
Preparation:
1. Wash the jars in advance, sterilize them, boil the lids for 3 - 5 minutes.
2. We sort and wash the tomatoes. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the remaining medium-sized tomatoes, which we will use to fill the jars, we cut off the stems.
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. Cut the tomatoes and grind them using a meat grinder or juicer. Then rub the mass through a sieve.
To make tomato juice separately for the winter, you need to bring the pureed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is 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. A liter jar of tomatoes takes approximately 0.5 liters of tomato juice.
5. Place the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly to prevent foam from forming. With constant stirring it disappears.
7. Cover with metal lids and leave them alone to warm up for 10 minutes.
8. While our jars are warming up, let’s start filling (tomato juice). The jars are warming up, and we go to the stove to make juice. Our filling should boil for 10 minutes. We don’t remove the foam, we just stir it. Now we're going to our jars and pouring tomato juice.
9. 10 minutes have passed. Let's return again to our banks. We put on a convenient lid to drain the water.
10. We pour out the water; we won’t need it anymore.
If foam has formed in a pan with tomato juice, we do not remove it, but stir our filling and it disappears.
11. Pour hot tomato juice over our tomatoes. We can adjust the salt and sugar in tomato juice ourselves to our taste. You can even roll it up without salt and sugar. This option is also possible. Due to their acidity, tomatoes will stand very well.
12. After pouring the tomatoes, immediately roll up the jars.
13. As soon as we have rolled up, the jars must be turned over and wrapped in a blanket until they cool completely.
Our recipe contains neither vinegar nor citric acid, without spices and they are stored in any conditions. These tomatoes are natural and very tasty, even small children can eat them.
Good luck with your preparations.
Tomatoes in their own juice in slices - a simple recipe with sterilization
For this preparation you will need 1 liter jars. We do not twist these tomatoes, we do not squeeze out the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. You can simply eat them, use them for borscht, in solyanka, or anywhere. This preparation can be used wherever tomatoes are required. It is universal. This preparation comes to our rescue, since there is no need to freeze tomatoes.
Ingredients:
- 1 liter jars (does not need to be sterilized)
- Lids - sterilize
- Tomatoes
- Granulated sugar
- Peppercorns Mix of peppers
- Allspice peas - optional
- Bay leaf
- Lemon acid
Preparation:
At the bottom of the jar put 5-6 peppercorns, 2 allspice peas (optional), 1 Bay leaf
You should not put garlic, dill umbrellas, or any herbs in this preparation.
Let's start cutting the tomatoes, remove all the bumps, the core and cut the tomato slices; there is no need to chop this preparation.
We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no empty spaces.
In each jar we put 1 tbsp. spoon with a slide of granulated sugar, 1 tbsp. spoon (without a slide) of coarse salt. and on the tip of a knife, citric acid, in order to be on the safe side, so that our tomatoes do not explode; whoever stores the preparations at home in the apartment.
Cover the jars with clean lids and send them to be sterilized.
Bring the water for sterilization to a boil. You need to put something on the bottom. When the water boils you need to take a little hot water and add cold water to it when we put the jars in so that they don’t burst.
Let's set our jars to be sterilized. We put them on gradually, we don’t put them on suddenly so that they don’t burst. You can add a little water. Sterilization time is different for all jars.
Cover everything with a lid and leave to sterilize.
During sterilization, we use a spoon on top to help compact them. The tomatoes begin to release juice and sag.
Place more tomatoes on top. Sterilize until the tomatoes are covered with juice. It is difficult to determine the sterilization time; it all depends on the jars and temperature. Cover the jars again with lids and close the lid on top too. Approximate time sterilization 40 minutes.
- Wash the jars, boil the lids for 3-5 minutes
- medium hard tomatoes - 2 kg
- tomatoes for dressing - 2 kg
- red bell pepper – 250 gr
- chopped horseradish - 1/4 cup
- chopped garlic - 1/4 cup
- sugar - 4 tbsp. l
- peppercorns
- coarse salt - 2 tbsp. l
Preparation:
- We sort and wash the tomatoes and peppers. We will grind large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. For the remaining medium-sized tomatoes, which we will put in jars, we cut off the stems. Cut into small slices bell pepper.
- The first thing we'll do is make juice for pouring. Large, fleshy tomatoes must be cut and minced. 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.
- After boiling, cook for another 10 - 12 minutes over low heat, stirring.
- We put our tomatoes in clean jars, add 5 black peppercorns and fill them with tomato juice.
- We put liter jars to sterilize in boiling water for 10 minutes, three liter jars for 30 minutes.
- Our jars are sterilized, roll them up, turn them over and close them until they cool completely.
- We put our tomatoes away for storage.
Bon appetit!
Delicious tomatoes in their own juice will lick your fingers
Bon appetit!
Hello, my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different things for you interesting recipes. Today it’s time for tomatoes in their own juice for the winter.
Such preparations are loved no less than pickled cucumbers. In my family they are always displayed as festive table, and for everyday use.
All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations.
You can cook just a huge amount of tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.
Let's start from the very the usual way blanks. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots.
Ingredients for 3 liter jars:
- Tomatoes (strong) - 1.8 kg
- Tomatoes for filling - 1.5 kg
- Sugar - 2 tablespoons per 1 liter of juice
- Vinegar essence 70% - 0.5 teaspoon
Preparation:
1. First you need to prepare the tomato sauce. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.
2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.
If desired, you can add spices or herbs to the bottom of the jar. For example, basil and rosemary. Or simply add allspice, cloves, garlic and bay leaf.
3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.
4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill in hot water jars, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.
5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.
Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar
Very easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal.
Ingredients for 7 1 liter jars:
- Small, dense tomatoes – 4.5 kg
- Tomatoes for filling (softer) – 3.5 kg
- Salt – 5 tablespoons
- Sugar – 6 tablespoons
- Bay leaf – 4 leaves
- Allspice – 5 pcs.
Preparation:
1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.
2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.
3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.
4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.
5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.
6. Pour all the water out of the jars and pour the filling into it.
7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.
Video on how to cook tomatoes in their own juice in an autoclave
For those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter.
Ingredients for 1 liter:
- Tomatoes (small) – 12 pcs.
- Tomato juice – 300 gr
- Black peppercorns – 5 pcs.
- Salt - 1 teaspoon
Preparation:
1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly.
2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin.
3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top.
4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes.
You will see more details in the video itself. So be sure to watch until the end.
The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)
I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way.
Ingredients for 4 liter jars:
- Tomatoes (you can take several) different varieties) — 2.5 kg
- Tomato juice - 1-2 liters (depending on the size of your vegetables)
- Cloves - 1 piece per jar
- Black peppercorns - 4 pieces per jar
- Allspice peas - 1 piece per jar
- Salt - 2 tablespoons per 1 liter of filling
- Sugar - 3 tablespoons per 1 liter of filling
Preparation:
1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables.
2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. Next, start filling to the top with tomatoes.
3. Now carefully pour the boiled juice into the jars to the very top.
4. Cover the jars with lids. Take a pan and place some cotton cloth on the bottom. Then place the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.
5. Then carefully remove the jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.
My favorite recipe for tomatoes for the winter in their juice without sterilization
I really like this preparation method. I like to use yellow varieties of tomatoes, such as pineapple or orange, for juice. He turns out so cool yellow color, but at the same time the beneficial and taste qualities do not suffer.
Ingredients:
- Tomatoes – 6 kg
- Tomatoes (soft) – 6 kg
- Sugar - 1 teaspoon per 1 liter of juice
- Salt - 1 tablespoon per 1 liter of juice
Preparation:
1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state and using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.
From 6 kg of tomatoes I get about 4 liters of juice.
2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.
3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour out the hot juice.
4. Screw the lids on the jars and turn them over to self-sterilize. Wrap up warm blanket and leave until completely cool. Store them preferably in a cool place.
Tomatoes in their own juice without skin (delicious preparations for the winter)
When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers.
Ingredients:
- Small tomatoes - 3 kg
- Tomatoes for juice (soft varieties) - 2 kg
- Salt - 80 g
- Sugar - 50 gr
Preparation:
1. Make cross cuts on the top of small tomatoes, place them in a dish or pan and pour boiling water over them. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.
2. Grind the soft tomatoes thoroughly using an immersion blender. If you have a juicer, it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it over medium heat for another 10 minutes, stirring and skimming off the foam.
3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).
4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.
How to make tomatoes in their own juice with tomato paste (without skin)
Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.
Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.
Ingredients:
- Tomatoes (without skin) - 3 kg
- Water - 2 l
- Tomato paste – 380 gr
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Vinegar essence 70% - 2 teaspoons
- Bay leaf - 3 pcs
Preparation:
1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.
2. Pour into jars hot boiling water and cover with lids. Leave them to stand in this position for 10 minutes.
3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.
4. Drain all the water from the jars and pour in the tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.
How to can tomatoes in their own juice with grated horseradish and garlic in jars
Another very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation.
Ingredients:
- Tomatoes (small, dense) - 2 kg
- Tomatoes for juice - 2 kg
- Bell pepper – 250 gr
- Hot pepper - to taste (I add 1/4 pod)
- Chopped horseradish - 60 g
- Garlic - 5-6 cloves
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Peppercorns - 8-10 pieces per jar
Preparation:
1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.
2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.
3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes.
4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in a blanket. Leave until completely cool. Then store in a cool place.
Well, dear friends, I told you all the recipes that I know and have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter.
Enjoy your meal!
Many people love tomatoes in their own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. There's really nothing difficult about this recipe. canning tomatoes with their own juice no, the main thing is not to be too lazy to separate the skins and seeds from the tomatoes so that the tomato mass is more tender. But those who are especially lazy may not separate anything, but make a filling with skin and seeds, which will also be tasty. These tomatoes store well at room temperature.
Ingredients
To can tomatoes in their own juice you will need:
tomatoes in jars - 4 kg;
tomatoes for juice - 3 kg;
salt - 1 tbsp. l. for 1 liter of juice;
sugar - 1 tsp. for 1 liter of juice (sugar optional).
***It is advisable to regulate the amount of salt and sugar yourself, because... their quantity depends on the type of tomato and the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, but if they are sour, then you need to take more of it than in the recipe.
Cooking steps
Place the saucepan with the tomatoes to simmer, stirring the contents occasionally wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.
By using special device or a regular sieve, pass all the boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.
When all the tomato mass has been processed, pour it into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot tomato juice into it, cover with a metal canning lid and roll up with a special machine.
Leave jars of canned tomatoes in their own juice, upside down, for a day. Then put it away for storage.
Bon appetit and have a delicious winter to you!
Cooking tomatoes according to this recipe is very easy and simple, and the result will surprise and delight the whole family in winter. These tomatoes are rolled without vinegar, resulting in two products - delicious tomatoes and tomato juice.
Ingredients:
- 3 kg of small tomatoes (preferably dense);
- 2 kg of large tomatoes (juicy and soft, for juice);
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 2 bay leaves;
- 4-5 peas of allspice.
Recipe for tomatoes in their own juice
1. Wash small tomatoes thoroughly under running water. We pierce each tomato with a toothpick so that the tomatoes are well saturated with aromatic juice.
2. Wash large tomatoes and pass them through a juicer or meat grinder. Add salt, sugar, bay leaf and allspice. Stir, bring the juice to a boil and cook for another 3 minutes over high heat.
3. We sterilize jars and lids using any in a convenient way, see for more details. Place small tomatoes in sterilized jars and fill with boiling juice to the very top. If the juice drips onto the countertop, it’s okay, you can lay out another towel. The main thing is that there is practically no air left in the jars when closing the lid. Immediately roll up or twist the jars and turn them over with the lid down. We put them in a warm place, place them close to each other, wrap them in a blanket and leave them for a day.
4. After a day, the jars can be turned over and checked for quality of sealing. If the jars do not leak, do not allow air to pass through and the lids are tightly closed, then the jars of tomatoes can be put away in the cupboard until winter. Although, in my practice, there has never been a situation where tomatoes in their own juice swelled or spoiled. They always turn out perfect, moderately salty and lightly flavored.