Today we are preparing tomatoes in own juice for the winter. For this we need fresh, ripe and whole tomato fruits. This cooking method is reminiscent of fruit and berry compotes. Tomato fruits in this topic can be canned with skin and
We will not consider tomato fruits that have defects - limp, too misshapen or ridged, underripe or unevenly ripened, bruised, moldy or diseased.
For all recipes, tomatoes must be thoroughly washed in water to remove all contaminants. And only fruits with minor defects can be used for cooking tomato juice.
Tomatoes in their own juice - a proven recipe for the winter without vinegar
Preparing the recipe:
To prepare the recipe we will need tomato juice in large quantities. To do this, you can use the attachment to a meat grinder to squeeze out juice. Tomatoes are cut into pieces and placed in the receiving hole of the meat grinder.
In this attachment, the pulp goes into one hole, and the tomato juice is poured down the tray into another hole.
You can simply pass the tomatoes through a meat grinder and rub the mass through a sieve.
We ended up with a full pan of concentrated tomato juice.
Now we will cook tomatoes in their own juice for 2 liter jars. Jars must be clean and sterilized. A 1 liter jar of tomatoes requires half a liter of tomato juice.
Take a 1 liter measuring cup, fill it with juice and pour it into another pan.
And let's add another ladle for evaporation.
Pour one level tablespoon of salt and one teaspoon of granulated sugar into the second pan.
Place the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment it boils. Stir occasionally.
We begin to place whole tomatoes in jars. To do this, cut off the stalk with a knife.
You may have a special device for removing the stalk of tomatoes - use it. In the photo there is a device for removing strawberry tails - it was perfect for our case.
We put the tomatoes in the jars to the very top without any spices. Fill the jars with tomatoes with boiling water.
Cover the tops of the jars with sterilized lids and leave for 10 minutes.
Then, put a lid with holes on the jar and pour out the water. We don't need her.
Pour the prepared tomato juice into the jars of tomatoes.
We close the tin lids with a machine.
Turn closed jars upside down.
Wrap the jars until they cool completely.
The recipe for tomatoes in tomato juice is ready.
Tomatoes in their own juice with garlic, sweet pepper, spices and herbs
Preparing the recipe:
We prepare three liter sterilized jars.
I like medium sized tomatoes.
We pierce each stalk with a knife so that the tomatoes warm up well.
In each jar we put: peppercorns, a celery leaf and a bay leaf.
Place three cloves of garlic in water for 10 minutes to thoroughly clean it. Peel the garlic cloves.
Place tomatoes in jars and chopped garlic cloves on top.
Fill each jar with hot boiled water.
Cover the jars with lids and a towel for 20 minutes.
Cut the pepper into small slices.
Place the chopped peppers in a bowl in which we will cook the tomato juice.
Prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.
This is how you get homogeneous tomato juice in a blender bowl.
Pour the juice into a container with the chopped peppers. Salt to taste and mix.
After 20 minutes, put a gauze on the neck of the jar of tomatoes and drain the water.
Then pour other clean boiled hot water into the jars (second time).
Cover with lids on top for 10 minutes.
Tomatoes in their own juice for the winter - video recipe with vinegar
In winter, the fruits are eaten whole with pleasure, or you can prepare a salad, sauce, or season soup.
Tomatoes in a tomato for the winter with sterilization
You will need:
- 3 kg of ripe small-fruited tomatoes
- 2 kg large ripe tomatoes
- 80 g salt
- 50 g sugar
Preparation:
- Wash small-fruited tomatoes and prick them in several places with a pointed stick.
- Place the prepared tomatoes in jars up to their shoulders.
- Cut large tomatoes into pieces and heat in a saucepan with a lid, without bringing to a boil.
- Rub the hot mass of tomatoes through a large sieve.
- Dissolve salt and sugar in the hot tomato mixture and mix well.
- Then pour the tomato mixture over the tomatoes in the jars so that the level of tomato juice is 2 cm below the edges of the jar.
- Sterilize liter jars in boiling water for 10 minutes.
Heat sterilization is the main method of canning vegetables. This method is based on the cessation of biochemical processes and the destruction of pathogenic microflora under the influence of high temperature.
Delicious tomatoes in their own juice - video recipe for 3 liter jars
You have learned recipes for preparing tomatoes in their own juice for the winter, whole fruits with skin. In the next article you will learn how to prepare tomatoes for the winter without skin
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.
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 It will be a great addition to various 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 no vinegar, no citric acid, no spices and is 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
- Citric 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 irregularities, 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 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. We cover the jars with lids again and close the lid on top too. Approximate sterilization time is 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 peas of black pepper 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!
Of all the preparations for the winter, tomatoes in their own juice are eaten especially quickly. The sweet and salty taste of tomatoes will be loved by all household members, without exception, and the preparation will quickly become a regular dish.
A winter snack can be prepared using several recipes, and for each method the finished product is just to die for.
Recipes for tomatoes in their own juice for the winter
Since the recipes call for canning tomatoes in juice, it must be prepared in advance. Tomatoes with fleshy pulp and a sweet taste are selected for juice. Juice can be obtained by twisting the fruits in a blender or using a juicer. Then the juice is brought to a boil and cooked for another 20-30 minutes. Add salt and pepper to taste. Next, they begin to prepare the tomatoes, using the most delicious cooking methods.
With vinegar
Vinegar helps increase the shelf life of the snack up to one year and gives it a refreshing sourness that will dilute the sugary taste. The amount of vinegar can be 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 tbsp granulated sugar.
Preparation:
Place black peppercorns in a clean, dry jar. The stalk is removed from the fruit. The garlic is cut into 4-5 parts and part of the clove is inserted into the place from which the stalk was removed.
The skin of the tomatoes is pierced in 2-3 places with a thin needle or toothpick so that they are salted faster. Transfer the fruits into containers without pressing on the pulp.
Add the specified amount of salt and sugar to the pan with freshly brewed juice, stir until completely dissolved and boil for 3-5 minutes, add vinegar.
Pour the juice and spices into the contents of the jar and place in the microwave to heat 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 that takes little time and does not require any use. large quantity ingredients. You can start cooking right away.
If you don’t have 6-9% vinegar at home, use concentrated acetic acid. A 70% acid solution must be diluted with water in a ratio of 1:10. The diluted mixture can be used in cooking.
Tomatoes in their own juice for the winter, sliced
For variety, the snack can be made not only from whole fruits, but also cut into beautiful slices. An unusual interpretation allows you to use fruits of a wide variety of shapes for cooking.
- 1-1.5 kg of tomatoes;
- 0.8-1 liters of tomato juice;
- 1 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. vegetable oil;
- ½ tsp. ground black pepper;
- 2-3 peas of cloves.
Preparation:
Tomato fruits are washed well under water and 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 prepared containers and sprinkled with cloves.
Bring the juice to a boil, add salt and sugar and add vegetable oil. Pour the mixture into the container to the very top and cover with a lid.
IN large saucepan pour 3-4 liters of water and place the jar with the preparation. The jar should be in water for most of its volume - up to the shoulders. Turn on the heating and carry out sterilization for 10-15 minutes. Then roll up the container with a lid and keep it at room temperature for another 5-6 hours.
The preparation can be tried after 6-8 weeks. The longer it sits in a cool place, the richer and brighter its taste will be.
With horseradish and garlic
To add piquancy to the preparation, horseradish is sometimes used in cooking. It will add a tart aroma 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 pcs.;
- garlic cloves - 4-5 pcs.
Preparation:
Wash the tomatoes and prick the skin 2-3 times on opposite sides. Transfer the fruits into containers. Horseradish root and garlic cloves are cut into large pieces and placed between the tomatoes.
Boil tomato juice in a saucepan; if it starts to thicken, you can add a little water. Add sugar, salt and butter to it.
Pour juice over the fruits and cover loosely 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 it to cool, take out the containers and screw the lids on tightly.
The sample is taken after a month. It’s easy to remove the tomatoes from the jar with a tablespoon; before serving, pour the sauce over the tomatoes. You can sprinkle them with fresh chopped herbs.
Attention!
Disposable lids work well for rolling. They are airtight, and the workpiece will last a long time if storage conditions are met.
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 fruit near the stalk. Tomatoes are dipped in boiling water and kept for 30-40 seconds, then cooled under water and the skins are 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.
Preparation:
Remove the skin from the tomatoes and place them in rows in a jar.
Pour the juice into the pan, bring to a boil, skim off the foam. Then dissolve sugar and salt in it and mix. Finely grate garlic into the juice, add black pepper and add vinegar.
The hot mixture is poured into the container with tomatoes to the top and the workpiece is sterilized for 5-7 minutes.
Skinless tomatoes have delicate taste, and they can be easily removed from the jar - they do not wrinkle and still keep their shape.
Finger-licking tomatoes in their own juice without vinegar
Vinegar can be excluded from the ingredients or replaced with citric acid. It acts as a preservative and promotes long-term storage. To ensure that the snack lasts 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 dill umbrellas;
- red pepper - on the tip of a knife;
- tomato juice - 1 l.
Preparation:
The tomatoes are pierced with a needle and placed loosely in the jar, dill and garlic cut into slices are placed between them.
Heat the tomato juice and add spices and citric acid to it. Pour the mixture into a jar. The container is sterilized in the microwave or oven for 8-10 minutes.
Before serving, you can boil or fry the potatoes with the tomatoes. Goes well with a snack stewed cabbage and a variety of vegetable pickles.
Finger-licking tomatoes in their own juice without sterilization
In order not to waste extra time on sterilization, you can add more vinegar and salt to the preparation. Then the snack will last 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 tbsp salt;
- 1 tbsp. Sahara;
- a pinch of red pepper;
- 3-4 cloves of garlic.
Preparation:
The tomatoes are washed, the stalk is cut out and placed in a sterilized container. When placing the fruits, add bay leaves with garlic and peppercorns between them.
Boil tomato juice, add vinegar, pepper, salt and sugar. Turn off the heat and fill the contents of the jar to the top with the hot mixture. While the snack has not cooled, quickly screw the lids on and turn the jars over until they cool. Then the container with the workpiece is removed for storage.
Attention!
Instead of dry red pepper, you can use fresh chili pepper. It is added at your discretion, taking into account 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:
- Miniature tomatoes with a diameter of no more than 6-7 centimeters are suitable for pickling. You can use cherry tomatoes and similar varieties.
- Tomato juice can be replaced with tomato paste: pre-dilute it with water in a ratio of 1:2. If the mixture turns out to be very liquid, it should be boiled over medium heat.
- The container for storing the workpiece 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.
- You can store packaged snacks at a temperature of 10 to 20 degrees Celsius. You should not keep jars at home in a warm place. The optimal storage space is a basement, cellar, closet, pantry, dark closet with lockable doors, or refrigerator.
Tomatoes in their own juice are a favorite dish for many gourmets. The memorable taste and vegetable aroma awaken the appetite so much that the preparation will be immediately eaten without leaving a trace.
Canning food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for future use allow you to always have the right ingredient on hand to make a particular dish. There is no need to run around the shops and waste time on processing and preparing the original products. It is much easier to get the desired jar from the shelf and resolve the issue without additional effort.
It is difficult to imagine first or second courses that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is part of various sauces and frying, without which many dishes lose not only appearance, but also their unique taste and aroma. The ideal option for preparing tomatoes is undoubtedly canning in natural filling. To do this you need to know how to do it. There is nothing complicated here. You just need to carry out the necessary steps step by step. And the result will be guaranteed.
As you know, how many people there are, so many opinions. Therefore, every housewife has her own recipe for making tomatoes in their own juice. But they are all united by a clear sequence that must be followed during the preparation process. The process itself takes very little time. It will take no more than two hours for jars of delicious tomatoes floating in a fragrant filling to appear on the table.
So, how to do it First you need to prepare the necessary starting products. For canning, it is better to take small vegetables. They are easier to put in jars. And to prepare a liquid medium, you can use several large tomatoes.
Products you may need: 2 kilograms of small tomatoes, 3 kilograms of large tomatoes, 2 regular tablespoons of sugar and salt.
The process itself consists of several main stages:
- Rinse the vegetables thoroughly.
- Carefully place small tomatoes in jars to the top. First, the peel must be pierced with a needle in several places.
- Chop large tomatoes randomly, place in a saucepan and bring slowly to a boil under the lid.
- Then rub the mixture through a sieve. The result will be natural
- Add required quantity salt and sugar for every 1.5 liters of hot mass, move carefully.
- Pour the mixture into jars, cover them with a lid and pasteurize them in a wide container with boiling water for 8-10 minutes.
- Seal the jars and turn them upside down. Leave in this position until completely cooled. You can store them anywhere.
This is the simplest, but not the only way to do it at home. There are others too.
In cooking it is usually done in two ways. It all depends on the type of main source product. Unpeeled or peeled tomatoes can be used for preservation. Here the cooking technology is slightly different. The process will look like this:
- Rinse small tomatoes.
- Cut the peel of each tomato in several places.
- Place the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
- After the time has passed, remove the tomatoes from the water, peel them and carefully place them in pre-sterilized jars.
- Grind the remaining tomatoes in a meat grinder, boil the resulting mixture over low heat for 15 minutes.
- Then add sugar and salt.
- Pour the contents of the jars with the resulting hot mixture and close tightly with metal lids. Sterilize in in this case no need.
These tomatoes can not only be eaten as an independent dish. They are perfect for preparing various flavorful sauces.
You can prepare very tasty tomatoes in their own juice without using any additives. This is done extremely simply:
- Remove the stems from well-washed vegetables.
- Chop the tomatoes randomly. The pieces should be large enough.
- Place the products in a saucepan and place on low heat. After boiling, cook the mixture for 20 minutes.
- Place the finished mixture in prepared jars and roll up.
Hello dear readers! We are slowly preparing for the harvesting season. After all, a lot of vegetables are ripe now. Today I would like to describe a simple recipe for cooking tomatoes in their own juice for the winter. This method requires a separate article with analysis.
We all want to be able to enjoy pickled tomatoes in the winter cold. I very often use this particular marinating option. The end result is very tasty. These tomatoes can be used anywhere. They go very well as a snack for the second course. Can be used in cooking cabbage soup. And the juice is drunk with a bang.
The recipes that we will analyze are very simple. I will try to clearly show each step with photos. And you will have no doubts. You can cook really tasty food. My family and friends will be delighted.
They are also good for preparing salads for the winter. I liked the recipes of one wonderful author. Here, you can read https://sekreti-domovodstva.ru/salaty-iz-pomidorov-na-zimu.html. Good and easy to prepare recipes. I recommend watching it.
Article menu:
Let's start analyzing the methods of preparing red vegetables
A simple recipe for tomatoes in their own juice: canned without sterilization
Let's start the topic of preparations. Tomatoes are one of the main vegetables used for canning. The first method is not entirely ordinary. We will use orange tomatoes as they produce a good harvest. Orange varieties include pineapple and orange. Mainly used in salads.
We will make tomato juice from these varieties. It certainly won't turn out bright red. But in it great content vitamin C.
And we will add small pepper-shaped tomatoes. It's very simple. We will roll it up without sterilization.
Don't look at the fact that we are using yellow and orange tomatoes as a fill. You can use any variety. Take whichever is larger.
What you need (approximate calculation) for 1 liter of tomato juice:
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
Usually 2 kilograms of tomatoes yield about 1 liter of juice.
Let's start preparing:
1. My vegetables are very good. We cut those that will be used for juice. We pass them through a juicer or meat grinder. There is not much difference. Just a juicer separates the peel from the pulp.
A mixer will also work.
2. Pour the juice into the pan. In this case, we got 4 liters. Place the pan on the fire and at the same time add salt and sugar. As a result, pour in 4 teaspoons of sugar and 4 tablespoons of salt with a small pile. Mix everything. After boiling, cook over low heat with constant stirring for about 10 minutes.
The foam can be removed if desired
A simple way to sterilize in the microwave
3. While the tomato juice is boiling, sterilize the jars using the microwave. You can take the ferry, but it’s more convenient. We put the jars in the microwave. If standing up does not fit, we place it on its side. Add a little water to each jar. We launch on a couple of minutes.
4. Next, put the tomatoes in sterilized jars. We do not prepare tomatoes in any way. We do not cut or pierce them. You just need to wash them thoroughly. Ours are plum-shaped and small in size. The jar needs to be filled completely to the top.
You can also skin the tomatoes.
5. The next step is to fill the filled jars with boiling water. Just to have boiling water. Pour in slowly so that the tomatoes do not burst. Leave in this state for 10 minutes, while closing the lids.
Just scald the lids with boiling water before doing this.
6. Our tomatoes are warmed up. Next, drain the water from each jar. And it comes last stage. Carefully pour hot tomato juice into jars. Fill to the very neck. Don't pay attention to the fact that the juice is orange. We just used pineapple rubbish.
7. Screw the lids onto the jars tighter. And immediately turn it over. Cover with a warm towel. We are waiting for it to cool completely. Then we transfer it to a cellar or cool place.
Ready. They turned out to be a beautiful color. The cooking technology is so simple that very little time is spent on the whole process. And in the summer, tomatoes will delight not only with color, but also with taste.
Tomatoes in their own juice for the winter - cook without vinegar
Again, they are easy to prepare. They turn out very tasty. So to speak, an analogue of tomato paste. They can be used in marinades and sauces. A great addition to various dishes. We will cook without sterilization, vinegar and citric acid.
I will take into account 7 cans, each with a volume of 1 liter
We will need:
- Small dense tomatoes - 4.5 kilograms
- Tomatoes for filling - 3.5 kilograms
- Sugar - 6 tablespoons
- Salt - 5 tablespoons
- Allspice - 5 pieces
- Bay leaf - 4 leaves
Step-by-step preparation:
1. Wash and dry the tomatoes thoroughly. Place in sterilized jars.
2. Cut the second type of tomatoes into 4 parts and pass through a meat grinder.
You can use soft tomatoes for filling. In principle, any will do.
3. We got 3 liters of tomato juice. Pour it into a saucepan and add salt and sugar according to the recipe.
If desired, you can add allspice and bay leaf
Mix and put on fire.
4. While we are preparing the tomato filling, fill our jars of tomatoes with boiling water. Cover with lids and a towel.
5. Remove the foam from the filling. From the moment it boils, cook over low heat for 10-15 minutes. As soon as the foam stops forming, it is ready.
6. Drain the cooled water from the jars. Fill with tomato sauce. Roll up the lid, screwing it tightly. Turn over and cover with a towel. Leave until completely cooled. The tomatoes turn out aromatic and tender in taste. Preserved in this way, they are stored very well both in a cool place and in an apartment.
You can also omit salt and sugar from the tomato sauce if you wish.
Read more additional ones. The article contains various variations of preparation. It will be interesting.
Delicious tomatoes without sterilization with tomato paste
Now let's look at another one interesting way. And we will use tomato paste, or rather homemade. Of course you can use what you bought. The author explains canning at each stage in an interesting and step-by-step manner.
Products described in the video
- Tomatoes - 5 kilograms
- Salt - 1//2 tablespoon
- Sunflower oil - 1 tablespoon
Dear subscribers, as promised, we have discussed in great detail how to preserve tomatoes in their own juice for the winter. And how can you prepare them without sterilization without vinegar and citric acid. It turns out that you can also do without spices. But this is optional.
Cook with pleasure. If you liked the recipes, rate and like them. Share recipes with family and friends. Leave your comments. No one will be left unanswered. I wish you happiness and goodness! And delicious tomatoes.