How to pickle tomatoes in your own juice. How to make tomatoes in your own juice quickly and easily

It's time to prepare tomatoes for the winter. Just in time for the end of summer, the beginning of autumn, they are the most delicious. And since they are tasty, it means that preparations made from them will also turn out tasty. This year the summer generously gave us warmth and there was a lot of sun. And for growing tomatoes this is just what you need. Warmth and sunshine!

That’s why everyone who has their own garden plots ripens tomatoes right on the bushes. We usually pick them from the bush when they are green, and they ripen in our boxes in a dark place. Someone puts one red tomato in a box with green fruits, someone comes up with some other methods. And this year there was no need to invent anything. We all had so many of them that we simply didn’t know what to do with them.

That's why they prepared different pickles. And they were prepared, and prepared, and twisted. And of course they did.

And today a slightly different recipe for tomatoes in their own juice. The recipe is very simple and does not take much time. Therefore, for those who have a little free time, it will come in handy.

Tomatoes in their own juice for the winter without sterilization, a simple recipe

We will need (for a three-liter jar):

• tomatoes - 1.5-2 kg (small)
• tomatoes - 2 kg (for tomato)
• dill - 7-8 sprigs
• horseradish leaf
• sugar - 6 tbsp. spoons
• salt - 3 tbsp. spoons
• black peppercorns - 20 -22 pcs.
• allspice peas -5-6 pcs
• red capsicum - to taste
• cloves - 5 pcs.
• vinegar essence - 0.5 teaspoon
• aspirin -1.5 tablets

Preparation:

1. To prepare this preparation for the winter, I use two varieties of tomatoes. Some are not large, either round or oblong “lady fingers”. And to prepare tomatoes, I take large, juicy, fleshy fruits. They themselves are very tasty, crumbly, sugary, and the tomato from these will also be very tasty.

2. Pour boiling water over large specimens for 5 minutes. Then drain the water, rinse them with cold water, and peel them. Remove the remaining stems and cut into several pieces. So that it would be convenient to twist it in a meat grinder later.

If someone is short of time, then you don’t have to peel the tomatoes. Of course, the first option is preferable, since the tomato will be brighter and more pleasant to eat.

3. Grind the tomatoes in a meat grinder.

4. Wash small fruits and place in a bowl to drain. Pierce each of them with a toothpick at the place where the stalk is attached in three places. This will allow the skin to remain intact. It will not burst during processing, preservation and storage.

If desired, small specimens can also be peeled. But since we have a quick and easy way, we do everything in a simple way. And with peeled tomatoes we prepared the preparation according to the recipe.

5. Prepare jars and lids. Wash the jars with a cleaning agent or soda, and rinse thoroughly with cold running water. Then sterilize the jar using one of the known methods. Or pour 2/3 boiling water into the jar, cover with a lid and let stand for 10-15 minutes. Or put the jar in a colander. And that, in turn, is placed in a pan of boiling water and thus held over the steam until it becomes hot.

Then turn the jar over and place it on the neck to drain the water.

Place the lids in a saucepan with water and boil them for 10-15 minutes.

6. Place part of a horseradish leaf, a mixture of pepper and cloves at the bottom of the jar. Cut a small piece of red hot pepper. The sharper it is, the smaller the piece needed.

7. Place two layers of tomatoes and place sprigs of dill along the edge of the jar to make it beautiful. Then lay out another 2-3 layers, and again top with dill sprigs.

There is no need to fill the jar very tightly. The tomato will be quite thick, and we want it to be able to fill all the empty space quite easily. Also leave some free space at the top.

8. Place another small piece of horseradish leaf and one sprig of dill on top. And cover with a sterilized lid.

9. At the same time, put the tomato on the fire and water in a separate pan.

10. Cook the tomato for 30 minutes. During cooking, foam will appear; it must be removed so that our preparations do not ferment. You also need to stir the tomatoes periodically.

11. When the water boils, pour it over the tomatoes. Cover with a lid and leave for 10 minutes to warm thoroughly.

12. Drain the water back into the pan through a sieve lid with holes. Let the water boil again. And then pour it over the tomatoes again. Let stand again for 10 minutes with the lid closed.

You can periodically shake the jar or twist it from side to side so that air bubbles come out of it. To do this, place the jar on a piece of cloth or towel so as not to damage the table surface.

13. When the water has been drained a second time, pour salt and sugar into the jar. I decided to make a preparation so that the preparation would have a sweetish taste and for this I add 6 tablespoons. Salt as it should be, 1 tablespoon per half liter of water. Since a three-liter jar takes about 1.5 liters, we add 3 tablespoons of salt.

If you don't want them to be sweet, add less sugar. But at least 2 tablespoons per three-liter jar.

14. I add aspirin to all preparations of tomatoes and cucumbers. It helps preserve conservation.

I add 1.5 tablets of aspirin. It must be crushed and added to the jar along with sugar and salt.

I usually add 2.5 aspirin tablets to a three-liter jar. But today we make tomatoes in our own juice. And as you know, they also contain acid, which plays the role of a preservative. That's why we add less aspirin.

You can not add aspirin with this method. But I'm playing it safe and adding. So that the jar is stored for sure!

15. While boiling, pouring and draining water, the tomato juice was boiled for 30 minutes. Pour it into a jar with fruits. Pour gradually, do not rush. Tomato juice is not water and it is more difficult for it to penetrate inside and fill all the voids. But we can’t leave air pockets; in this case, the tomatoes may ferment.

Therefore, first pour tomato juice into 1/3 of the can, rotate, and knock the can. Make sure there are no air bubbles left. Then pour in the same amount and repeat the procedure. Finally, fill almost to the very top. Rotate the jar again until no air remains.

16. Pour half a teaspoon of vinegar essence. And then add tomato juice to the very top.

17. Cover with a lid. Let some juice flow out. Let the jar sit for 5 minutes. And then tighten the lid using a seaming machine.

18. Turn the jar over, placing it on the lid, cover with a blanket or blanket and leave in this position for 24 hours.

19. Then turn the jar over again and put it in a cool place for storage.

In winter, tomatoes in their own juice will delight you with their taste. They can simply be served as a snack. You can also add them to all dishes. Then you can remove the skin from them, and the skins will not float in the dish.

Tomato juice can also be added to dishes when cooking. Or you can just drink it. It is very tasty. Not sour at all. It has the taste of fresh fruit, only slightly sweet. It happens that the juice is drunk first. It turns out so delicious!

So cook tomatoes in their own juice. As you can see, there is nothing complicated about this. And in the end you get not only delicious snack fruits, but also delicious tomato juice.

Bon appetit!

Have you already closed many options for home canned tomatoes and are wondering where else to put the remaining harvest? Remember about " Tomatoes in their own juice for the winter” recipes, which even after heat treatment remain quite healthy in gastronomic qualities, retain their natural taste and are quite suitable for other dishes that include tomatoes.

Someone who has never tried the result of such experiments will say “oil.” This is a wrong opinion! Juicy tomatoes, even in their own juice, will amaze you with their amazing taste. And besides, after eating a vegetable, you can also enjoy the infused juice, that is, it turns out to be a kind of “two in one”.

Tomatoes in their own juice for the winter: A simple recipe

A seemingly simple method turned out to be very practical in practice. Substandard vegetables (overripe, wrinkled, too large, irregularly shaped, crushed, with spoiled places) that are used for tomatoes, and high-quality fruits that serve as the basis of the recipe will find their use in it.

Small, strong tomatoes for putting in jars and ripe, large ones for pouring,

Salt, sand-sugar,

Bay leaf, grain black pepper, for those who like it – cinnamon and clove stars.

If you have ready-made homemade tomato juice, use it. On average, one three-liter jar will take up to a liter of juice and about 2 kilos of fruit.

Nightshades are sorted: some are “turned” into tomatoes, others are placed in prepared jars. To fill, the fruits are mashed in a meat grinder or through a juicer, and the juice, filtered from the peel and seeds, is heated over low heat. Pour 5 tbsp into it. table salt, 6-7 tbsp. granulated sugar, 6 bay leaves and 5 allspice peas.

Water is boiled in another bowl. Small tomatoes are distributed into jars and filled with broth, covered with lids. Additionally, for uniform heating, wrap the container in a terry towel and let it sit for a short time. Then the water is drained and the boiling tomato is poured in.

Like all " Delicious tomatoes in their own juice for the winter. Recipes", the workpiece is preserved and kept warm until it cools.

Recipe 2

The following recipe is intended for the lazy, although any preparation of home canned food can hardly be called an activity for lazy or, conversely, busy housewives. Quick preparations are made from the following products:

1 kilogram of red nightshades,

A handful of garlic

1 small beet,

1 daikon root vegetable,

The tomatoes are washed, pricked with a toothpick in several places and glass sealing jars are filled with them. The marinade filling is prepared in this way: 2-3 tomatoes along with Bordeaux and daikon root vegetables are ground through a meat grinder, seasoned with crushed garlic to taste and sugar, salt (2 tablespoons of each spice).

2 tsp is also added there. tablespoon and, if desired, a small piece of red hot chili pepper. The mixture is brought to a boil and boiled for about 10 minutes, after which it is poured into jars with tomatoes.

The container is closed with nylon lids and taken out into the cold. The ripening period for snacks is 3-4 days; Storage conditions: in a cold room.

Recipe 3

Another way to seal such an unusual preparation (without otsta) involves the presence of the following ingredients for three one-liter jars:

5 kilos of tomatoes (3 kg small, strong and 2 kg soft, large, fleshy),

60 g each of table coarse salt and granulated sugar,

Peppercorns are black and allspice for flavor.

Small nightshades are washed, pricked a couple of times with a toothpick to prevent the fruit from bursting, and placed tightly in jars sterilized in any way. Large vegetables are cut into slices, placed in an enamel container, which is covered, and the contents are heated without boiling. Afterwards, the hot mass is rubbed on a sieve to obtain juice.

For every one and a half liter of juice add a tablespoon of sugar and salt, a pinch of cinnamon (optional) and peppercorns. By the way, you can not wipe the tomato mass, but blanch it, remove the skin, and puree it with a blender, if its uniformity is not too important for the cook. An excellent addition would be garlic, pressed through a press or cut with a knife.

The tomato sauce is poured into a separate pan and boiled, removing any foam from the surface. The bubbling juice is poured into jars with small nightshades, and the container is placed for sterilization for 8-10 minutes.

Everything ends " Tomatoes in their own juice for the winter” recipes for the winter hermetically sealed. Hot canning should also be wrapped in a blanket and waited for it to cool, and only then taken to the pantry.

Tomatoes in their own juice for the winter: Recipe 4

The next twist is characterized by a delicate salty taste and preservation of the natural juiciness of the fruit. Thanks to this, this can be used to prepare amazing sauces. A wonderful workpiece can be made from the following components:

2.5 kilos of ripened nightshades,

Half an onion

A piece of red chili pod,

2-3 large garlic cloves,

Horseradish root 5-7 cm,

2 dill umbrellas,

1 tbsp. mustard powder,

A couple of currant leaves

1.5 liters of filtered water,

2 tbsp. coarse salt.

By analogy with previous technologies, medium-sized fleshy tomatoes are washed and pricked with a fork or toothpick. Fresh green leaves and umbrellas of dill are rinsed; the roots are peeled, washed and chopped into 2-3 cm pieces. The garlic is peeled and the cloves are cut into plates or simply transverse slices. The seeds of the hot pepper are peeled and the pulp is crumbled. Those who do not like spicy snacks can reduce the amount of garlic and chili they add. Half the onion is cut into half rings.

Banks on " How to cook tomatoes in their own juice for the winter” recipes prepared in advance: washed, sterilized, dried. The lids are also processed and calcined. Leaves, spicy and aromatic roots, garlic, chopped chili are placed in a glass container. Next, the containers are filled approximately 2/3 of the volume with tomatoes, shaking the dishes periodically to compact the packing.

Solanaceae will be filled with saline solution. For this, water is taken in which grains of table salt are dissolved, and the resulting brine is filtered by pouring through gauze or cotton (linen) cloth. The clean solution (the sediment remains in the fabric) is poured into jars with the tomatoes.

Onion half rings are placed on top and mustard powder is poured. If necessary, add a little more brine. Close with nylon lids and keep for up to 3 days in a room for salting. As soon as the solution becomes cloudy, the snack is transferred to a cool place, where it will be properly salted in a month.

Recipe 5

Without any frills, focusing exclusively on natural taste, “naked” tomatoes - without skin - are closed in their own juice. The recipe contains a limited number of components: only tomatoes, salt and sugar, due to which the taste of the product is exactly tomato, which is not interrupted by herbs and seasonings. You can preserve nightshades using a similar method from:

2 kilos of dense vegetables and about 3 kg of fruits per tomato,

50 g granulated sugar,

80 g coarse salt.

Without exception, all tomatoes are washed. Small and strong in most varieties, they have a dense peel, so before heat treatment they need to be pierced a couple of times with a toothpick. And only then are they immersed in boiling water for 1.5-2 minutes, doused with cold water and peeled, which will easily come off after blanching. Cans for seaming are cleaned with soda, rinsed thoroughly with water and sterilized with steam; Before adding vegetables, the container should be dried.

So, “naked” tomatoes are carefully and tightly placed in clean and dry jars. Large ones are cut into slices, placed in a pan and simmered over low heat, and then rubbed on a sieve or pureed in any other way (the main thing is that the puree is homogeneous).

The outcome of the recipe depends on the quality of the tomato filling." Tomatoes in their own juice for the winter - quick recipes" Therefore, uniformity, taste and degree of thickness are important criteria. Table salt and granulated sugar are poured into the prepared tomato, and it is thoroughly mixed.

Juice is poured into jars of tomatoes, covered with lids and sterilized in a large saucepan with boiling water for 10-13 minutes. The containers are rolled up with boiled lids, placed bottom up and cooled. It is supposed to be stored in a cool place, but it can easily be stored in a room or kitchen.

Recipe 6

Instead of tomato sauce for canning tomatoes, you can use a somewhat unusual, but very interesting substitute - Tabasco sauce. It will give the snack a unique flavor and moderate spiciness. Although spiciness is not the main thing in the recipe, other points are more important - versatile shades in taste and variety of aromas. Required products for plugging:

tomatoes with garlic.

The tomato mixture is rubbed through a fine sieve to separate the homogeneous mass and pulp. The homogeneous tomato is returned to the stove and boiled again. Hot filling is poured into jars with tomato pulp, sterilized in boiling water for 10-12 minutes and quickly rolled up.

« Preparing tomatoes in their own juice for the winter. Recipes“provide the opportunity to close jars with a delicious snack, moderately spicy or, conversely, natural. They are often used to cook first courses (shchi, borscht and soups), put in stews, salads and even prepare invigorating drinks.

Useful tips

If the rolled tomatoes are subsequently intended for the preparation of tomato sauces and dressings, then before capping they should be blanched and peeled.

For storing in jars at " Tomatoes in their own juice for the winter. Recipes with photos“It is advisable to select vegetables of the same degree of ripeness (either all slightly unripe, or evenly red) and of the same variety. But not too soft!

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter with it, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.

As you can see, this homemade preparation for the winter has so many advantages that you should definitely cook tomatoes in your own juice for the winter!

Ingredients:

Yield: 3 liters

• 2 kg of tomatoes;
• 1 liter of tomato juice;
• 1.5 tablespoons salt;
• 2 tablespoons sugar;
• 2 peas of allspice;
• 2 bay leaves (medium size).

How to seal tomatoes in their own juice for the winter:

For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.

We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.

Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).

This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, then you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.

At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.

Pour boiling water over the tomatoes in the jars.

We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.

Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.

We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.

For juice, you can use crushed tomatoes, irregular in shape, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.

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

2018-07-05 Natalia Danchishak

Grade
recipe

4313

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

5 gr.

24 kcal.

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

Tomatoes canned in their own juice are a two-in-one product. As a result, you will get delicious tomatoes and a universal sauce that can be used to prepare other dishes. In the classic version, only salt, vinegar and salt are used, so the preparation has a rich tomato taste.

Ingredients

• five kg of ripe tomatoes;
• five black peppercorns;
• 50 g white granulated sugar;
• four slices of garlic;
• 75 g 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 places where the stalk is attached and damaged areas. Cut approximately two kilograms of tomatoes into four parts. Grind the tomatoes using a fine grinder.

If desired, you can strain the tomato sauce through a sieve to remove the seeds. Wash the cans of soda thoroughly, rinse well under running water and sterilize.

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

Drain the water from the jar. Boil the tomato puree over low heat. Add the bulk ingredients to it and pour in the vinegar. Pour boiling tomato sauce over the tomatoes and immediately roll up the lids. Carefully turn over and cool, covering with a blanket.

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

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

The recipe with tomato paste allows you to prepare the product quickly. There is no need to waste time chopping and chopping tomatoes. All you need is to dilute the tomato paste, boil the resulting sauce and pour it 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 their own juice for the winter

Pour filtered water into a saucepan and boil. Place the tomato paste in a bowl, pour in a little hot water and mix well. Add the resulting slurry to the pan and stir.

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 stalk attaches. Pierce each tomato with a fork from the opposite side. Wash small jars thoroughly and sterilize over a kettle with 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 for a day.

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

Option 3. Tomatoes in their own juice for the winter, sliced

Tomatoes in their own juice can be preserved in two ways: whole, or by cutting them into slices. Tomatoes are poured not only with crushed tomatoes or tomato sauce; in some recipes, brine is used for this.

Ingredients

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

How to cook

Sort the tomatoes, separating the stems. Wash under running water. Wash small jars and rinse thoroughly.

Cut large tomatoes into quarters, and small fruits into halves. Peel the garlic cloves and cut them in half. Wash the celery. Place the prepared spices into jars. Fill them with chopped tomatoes, pressing them firmly.

Combine water and salt in a saucepan and place it on the fire. Bring to a boil and pour 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 jars of tomatoes in boiling water and sterilize for about seven minutes over low heat. Take it out and seal it tightly with a special key. Turn the jars upside down, wrap them in warm cloth and leave until completely cooled.

Before pouring brine over the tomatoes, 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;
• several 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 them finely and place them in a large saucepan.

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

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

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

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

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

This recipe uses store-bought tomato juice as a filling, but you can make it yourself. Horseradish and garlic will add piquancy and slight spiciness to the appetizer.

Ingredients

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

How to cook

Pour the tomato juice into a saucepan and place on low heat. Bring to a boil.

Add granulated sugar and rock salt to the marinade. Stir and boil the marinade for five minutes.

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

Peel and chop the horseradish root using a grater or meat grinder. Remove the skins from the garlic slices and pass through a garlic press. Place four tablespoons of garlic and horseradish in each jar. Fill the contents of the jars with boiling juice and cover with lids. Line the bottom of a wide pan with a towel. Place cans 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 cool.

Sterilization time depends on the volume of the jars. To be on the safe side, before pouring tomato juice over the tomatoes, you can add an aspirin tablet, having previously crushed it. This will allow it to be preserved for a long time.

Option 6: 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 as much of them as possible, using a variety of preservation methods, for example, pickling, salting, preparing lecho, various pastes, spicy adjika, etc. Tomatoes in their own juice are especially wonderful. For cooking, take two types of tomatoes - small, dense and fleshy, overripe ones.

Ingredients:

• cherry tomatoes - 4 kg;
• overripe fleshy tomatoes - 3 kg;
• sugar - 95 g;
• 70 g 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 cut is made on each one near the stalk and poured with hot water, left for 3 minutes.

Tomatoes are transferred from hot water to cold water, after cooling, slowly remove the skin, and place carefully in a flat bowl.

After sterilizing and drying the glass container for the preparation, place the peeled tomatoes in it.

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

Place the container with tomato pulp over medium heat, bring to a boil, reduce the heat and simmer for 6 minutes.

Hot tomato juice is poured over tomatoes in jars.

Pour water into a wide container, boil it, cover the bottom with a small towel and place the jars, sterilize for 10-15 minutes.

Having taken the jars out of the basin, they roll them up with a special machine, wrap them in a warm fur coat and leave them to cool.

Store in a cool basement.

You don’t have to peel small tomatoes, but simply prick them lightly with a toothpick.

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

This quick recipe does not require grinding fleshy tomatoes or boiling tomato juice. Here, to fill dense tomatoes, they use ordinary tomato paste, which is first diluted with water, boiled with the addition of sugar, salt and allspice. And for reliable storage, apple cider vinegar is added to tomato juice. Everything turns out just as 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 allspice peas;
• 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, placed in sterile jars, filled with hot water, let sit for 2 minutes, and drained.

Mix water with tomato paste, add peppercorns, add apple cider vinegar, sugar, salt and bring to a boil.

Pour boiling juice over tomatoes in jars and immediately seal with sterile lids.

Wrap in a fur coat and allow to cool for 15 hours.

They go down to the cellar.

If desired, add chopped herbs to tomato juice for additional flavor. You can replace apple cider vinegar in the recipe with regular 9 percent cider vinegar.

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

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

Ingredients:

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

Step by step recipe

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

After washing the tomatoes, rinse them with hot water and peel off the skin by making a cut around the stem.

Pour salt into the jars, a pinch of citric acid, add tomatoes to the very top, and fill with hot water.

After boiling water in a large container, cover the bottom with any soft cloth and place the jars. Cover with lids and sterilize for 30 minutes.

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

Close the lids again and sterilize for another 10 minutes.

Roll it up and wrap it tightly in a thick fur coat.

For more aroma, you can add a couple of bay leaves to the bottom of the jars.

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

Here tomatoes are prepared in their own juice without sterilization. Bay leaves and allspice are replaced with regular ground black pepper and ground cinnamon, which gives the snack a subtle aroma and new taste.

Ingredients:

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

How to cook

Small tomatoes are washed, lightly pierced with a wooden stick, and placed tightly together in sterilized jars.

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

Heat the juice on a small burner until lightly boiling, remove from heat, cool slightly, rub through a sieve to get rid of seeds and skins floating in the juice.

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

Pour hot juice into jars with tomatoes, roll up the lids, and cool under a fur coat.

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

Option 10. “Gourmet” tomatoes in their own juice for the winter

And according to this recipe, you get not just tomatoes in their own juice, but assorted vegetables, since at the bottom of the jars, in addition to the usual bay leaves and peppercorns, you put dill umbrellas, a few bell pepper rings, cloves of garlic and a couple of other simple ingredients.

Ingredients:

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

Step by step recipe

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

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

The garlic cloves are peeled, cut in half into slices, the bay leaves are torn into several parts by hand, the bell pepper is freed from all excess, washed, and cut into rings.

In each jar put 2 rings of pepper, 2 peas of allspice, 2 plates of garlic, several pieces of bay leaf and currant and cherry leaves.

Place dense tomatoes in jars, add hot water and set aside under lids for a few minutes.

The water is drained from the cans, new hot water is poured in and again put aside for the same time.

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

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

You can also add a few pieces of horseradish leaves to the bottom of the jars.

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

This version of tomatoes in their own juice is good because the preparation is very convenient to serve and consume. The tomatoes turn out tasty, with a slight sourness.

Ingredients:

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

How to cook

After washing the small tomatoes, cut them in half.

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

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

Mix tomato puree with sugar, salt, acetic acid, add bay leaves and peppercorns and simmer over low heat for 20 minutes.

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

They are allowed to cool under the fur coat and lowered into the basement.

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