Every day more and more tomatoes are ripening. What should we do with them? After all, we obviously won’t be able to eat everything! Of course, you can add them to different dishes instead tomato paste or make them delicious snacks with or . After all, you can eat these summer dishes as much as you like.
But today we will talk about preparations for the winter. Many tomatoes can be used in and pickled, they are very tasty, and also salted without adding vinegar. But I suggest you do them in own juice. You can open such a jar at any time and it will immediately fly away, before you even have time to blink your eye!
Then this preservation can be served with any dish. But sometimes I use them in preparing some dish. Having made this once, you will definitely want to make more next year, but in larger quantities. Since it is convenient to have such tomatoes on hand.
You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the packaging. And here you can not only make them in any volume, but also eat them later in unlimited quantities. And you will know for sure that they are much better than what you bought!
Using this method, the fruits are very tasty. But you will also definitely drink all of the brine. It's natural after all tomato juice, which under no circumstances should be poured out! Also, tomatoes and marinade can be added to soups or any fried dish. This way your dishes will be very tasty.
Ingredients:
- Tomatoes;
- Salt – 1.5 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Tomato juice – 1 l.;
- Vinegar 70% – 1 tsp.
Preparation:
1. First, let's take a look at the banks. Take liter ones to open and eat. Then you won't have to take up space in the refrigerator. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to be boiled for 5 minutes.
2. Now wash the tomatoes and at the same time sort them out right away: small ones to the side, and large ones with wounds into the juice.
It is better to use meaty varieties. They are sweeter and quite hard. So our preparation will be finger-licking delicious!
3. The tomatoes that we have selected for brine need to be cut and twisted in a meat grinder or juicer. If there are special attachments that immediately separate the pomace and seeds, then you won’t have to strain it. If you used a regular meat grinder, strain the juice through a sieve to remove all coarse crumbs. Or twist it 1 – 2 more times. then they will not be felt. In any case, this is a rather labor-intensive process.
4. Place the pan with the tomato on the stove and add salt and sugar to it. Boil for exactly 10 minutes.
Liter jars contain about 0.5 liters. juice, and in 2-liter bottles 1 liter, in 3-liter bottles - 1.5 liters.
5. Fill the jars with small fruits. Just first remove their stalks or make several punctures with a toothpick. This way they will marinate much faster.
6. Pour boiling water over the tomatoes and leave for 5 minutes. Cover the jars with lids. Afterwards we pour out the water.
7. Now pour 0.5 teaspoon vinegar into each. And immediately fill it with brine. We do this to the very edge of the neck and roll up the lids. Turn it over and check for leaks. In this position, place it on a towel and cover it with a blanket. Leave it for exactly one day. During this time, our products will continue to be sterilized.
You can store this delicacy in any convenient location, even in the apartment under the bed!
How to cook tomatoes in their own juice for the winter without sterilization?
All housewives do not like to sterilize preserved food. After all, this is such a troublesome matter. It takes a lot of time. And in the summer there is not so much of it because everything needs to be done in time. Especially if you do this all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.
Ingredients:
- Tomatoes;
- Black peppercorns – 1 pinch;
- Bay leaf – 1 pc.;
- Salt – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Tomato juice – 1 l.
Preparation:
1. First, wash and sterilize the jars. Pour boiling water over the lids.
2. Wash and sort the tomatoes. We will roll the small ones whole, and we will process the large ones and rotten ones with cracks.
3. It is better to cut off all rot from the fruit. Also cut large ones into several pieces so that they fit into the mouth of a meat grinder or blender. Now we make thick juice or puree from them. I use a juicer. Pour into a saucepan and add salt and sugar. Place on the stove and boil for 10 minutes.
Be sure to stir the mixture occasionally to prevent it from burning on the pan.
4. Place at the bottom of the jar bay leaf and allspice and black pepper. Next, stack the tomatoes as tightly as possible so that more can fit. Fill them with boiling water and cover with lids. Leave for 5 minutes. Then we pour out this water, since we will no longer need it.
5. Our marinade just arrived. Pour it into jars and roll up the lids. Place it upside down on a mat and cover it with a “fur coat.” leave in this position for 24 hours.
We store it in a cellar or basement. And you can serve this yummy dish with any potato and more!
Recipe for cooking tomatoes in their own juice without vinegar:
As you have already noticed, we try not to use acid in many preparations. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Give it a try. We will also preserve in liter jars, because it is very convenient!
Ingredients:
- Tomatoes;
- Tomato juice – 1 l.;
- Salt – 2 tbsp. l.;
- Sugar – 3 tbsp. l.;
- Allspice peas – 2 pcs.;
- Cloves – 1 pc.;
- Bay leaf – 1 pc.
Preparation:
1. Wash the tomatoes. Cut large ones into several pieces and put them in a blender bowl. Grind them to such an extent that there is not puree, but juice. Pour it into a saucepan and add salt and sugar. Place on the stove and cook for 10 minutes.
From 1 kg. Tomato will yield about 1 liter of juice. But try to choose overripe fruits, then the liquid will be more tasty.
2. Wash the jars and put pepper, cloves and bay leaves on the bottom. Place tomatoes on top. Choose smaller and denser fruits. This way they won't turn into mush.
3. Boil water and pour it over our fruits. Cover with a lid and leave for 10 minutes. Then drain and fill with boiling water again.
4. After 5 minutes, having drained all the water, pour in tomato marinade. We roll up the jars and put them under the blanket until they cool completely.
I also suggest you watch a video in which tomatoes are cooked in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree along with bell pepper. Something like a cure turns out. It's probably very tasty though. I will definitely try to make these this year.
How do you like it? I won't say it's difficult, but it's quite troublesome. Although the result is worth it. If you know. How else can you make such tomatoes, then be sure to share your recipe with us and our readers in the comments.
How to salt tomatoes in their own juice without peeling?
There's another one interesting way make tomatoes in your own juice. But you just have to tinker with it a little longer. After all, we want to make them without the peel. And this process takes a little more time. But we will save it on filling.
Ingredients:
- Tomatoes;
- Salt – 1 tsp;
- Sugar – 1 tbsp. l.;
- Garlic – 1 tooth;
- Black peppercorns – 2 pcs.;
- Allspice – 1 pc.;
- Bay leaf – 1/2 pcs.
Preparation:
1. Wash the tomatoes and immediately sort them out. Immediately cut the overripe and cracked ones into pieces and put them in a blender. We will need puree from them. Place the finished product immediately into the pan. You need to cook it for 10 minutes.
2. We will blanch smaller and whole fruits. To do this, put a pan of water on the stove and boil it. We make a cross-shaped cut on the tops of the tomatoes and place them in boiling water. When the peels crack, transfer them to cold water. This must be done with all fruits.
3. Now put spices on the bottom of clean jars. We remove the skin from the tomatoes, which comes off very easily, and put them in jars. Don't tamp too hard if you don't want to get porridge.
4. Pour salt and sugar into the jars on top. By this time the tomato puree has boiled. Pour the hot mixture into containers and cover with metal lids.
5. Place the jars in a pan with warm or hot water. Sterilize for about 20 minutes after the water boils in the pan. Then we roll up the lids and put them under the blanket.
Such jars are stored in the basement, pantry or cellar.
Time has flown by, and we are parting with you again. I hope you enjoyed my recipes and chose one to make this year. Or maybe a little bit of everyone? Don't hesitate, it will be delicious!
If you want vegetables stored for the winter to retain as many vitamins as possible, use our tips. Every housewife is sure to look for a recipe for tomatoes in their own juice without sterilization. The dish has a lot of options, depending on whether you prefer to add vinegar or not, or whether you like to use spices. In addition, the absence of sterilization significantly simplifies the process.
So, if you want to enjoy juicy tomatoes from the garden not only in summer - early autumn, but also in winter, then the recipe without sterilization that we present will suit your taste. Moreover, such tomatoes will go over well with family members and will be the first to leave the cellar.
A simple recipe without sterilization with vinegar
For this recipe, select small tomatoes. We will provide you with a list of ingredients based on three liter jars. If you want to roll up more cans, just increase the required proportions. You will need the following ingredients:
If you ask the residents of our country which vegetables they most prefer to see on their tables, the tomato will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife should master our recipe for tomatoes in their own juice without sterilization. Let's get down to business.
Preparing small tomatoes
Wash the smaller tomatoes and prick each one with a toothpick on the side where the stem was torn off. This is done so that the salt penetrates inside the fruit during preservation, and the taste is rich. If the fruits are too dense and hard, you can pierce them in several places. Then place the tomatoes tightly in pre-sterilized jars, but try not to squeeze them. Now it's time to tackle the big fruits.
Juicing
Wash them and cut them into slices in any order. Place the mixture in an enamel pan, place over medium heat and cover with a lid. You just need to heat the mass, there is no need to bring it to a boil. When the slices are thoroughly heated, you need to remove them and rub them through a sieve. This way you will get natural tomato juice. Add salt and sugar to the container with juice. It is better if you focus not on the recipe, but on the volume of juice obtained. So, in order to cook tomatoes in their own juice (the recipe without sterilization that we offer to your attention will help with this), you need to add one tablespoon of sugar and salt per one and a half liters of prepared juice.
If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now we can pour the tomato juice, already flavored with spices and salt, back into the pan and bring to a boil. Don't forget to skim off the foam. The juice must be poured into jars while the tomatoes are boiling, without allowing it to cool. Roll up the jars with tin lids and turn them upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. All that remains is to cover the jars with a cotton blanket and leave to simmer until completely cool. Then put it in a cool place.
If you don't want to strain the tomato juice through a sieve, simply pour boiling water over the fruits for 2 minutes and remove the skins. Place the fruits in a saucepan, chop a little with a knife, and put on fire. When the mixture is hot, puree it using a regular masher.
Do you want to cook tomatoes in their own juice (recipe without sterilization)? Spicy lovers can slightly adjust this simple recipe to their taste. If you are one of the fans of the vigorous combination of garlic and tomatoes, add a few crushed cloves to the tomato puree.
Are you planning to use tomatoes from a can not as a snack, but in preparing hot dishes? Then use the recipe we presented, just first remove the skin from the small tomatoes. In this case, there will be no need to pierce the fruits.
If you have a lot of brown tomatoes left for canning, then do not mix them with ripe fruits. Try to select fruits of the same degree of maturity as filling for the jar.
To prevent damage to the integrity of the fruit during preservation, discard small fruits that are too soft. It’s better to put them in tomato sauce.
If you want the taste to be unparalleled, test the taste of a fresh tomato before putting the fruits in jars. A recipe for tomatoes in their own juice without sterilization may not give a good result if fresh tomatoes turn sour.
Some recipe variations
Salt in this recipe is the main preservative, and there is no way to do without it. But you can omit any other spices and sugar if you wish. You can also remove vinegar from the dish, but in this case you will still have to sterilize the filled jars for 5-10 minutes. You can even try cooking tomatoes in their own juice (recipe without sterilization) without vinegar, but in this case, try not to leave the jars in the refrigerator or cellar until spring.
If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to put salt in excess of the prescribed amount.
Simple recipe with greens
In this case, we will also select only small, dense and delicious tomatoes and we will also do without sterilization. To roll up the cans we will need the following ingredients:
- Small tomatoes for rolling - 3 kilograms.
- Ripe tomatoes for juice - 3 kilograms.
- Black peppercorns - 8 pieces.
- Dill and parsley - 2 sprigs.
- Granulated sugar at the rate of one teaspoon per 1 liter of prepared tomato juice.
- Salt - 1 teaspoon per 1 liter of juice.
- Garlic cloves to taste.
- Hot pepper.
Recipe for tomatoes in their own juice without sterilization with herbs: preparation
Wash and sort the tomatoes. Only ideal fruits are suitable for seaming. Next, rinse the dill and parsley. Do not chop the greens too finely. In the same way as in the previous recipe, the tomatoes for juice must be cut into large slices and placed in a pan. Only here we will bring the tomato slices to a boil and, stirring constantly, simmer them over low heat until the mass becomes soft. On average this takes 20 minutes. We remove the pulp from the finished juice using a sieve. Then we’ll prick our perfect little tomatoes with a toothpick in several places and put them in pre-sterilized jars.
Place the tomatoes closely together, alternating them with herbs. At the very end, put two hot peppers into the jars. Bring the previously obtained tomato juice to a boil again. Now all that remains is to add sugar and salt to the juice, mix the mixture thoroughly and pour into jars. So our tomatoes are ready in their own juice. The recipe without sterilization with the photo that we presented in this article will serve as a visual illustration. We will also roll up the jars with tin lids, turn them upside down and wrap them in a blanket until they cool completely.
Conclusion
Tomatoes are loved by people for their unsurpassed taste; moreover, these vegetables are suitable for a great variety of dishes as an ingredient. Until recently, this type of canning was not common among Soviet families. This method of preparing vegetables for the winter was brought to our country from sunny Bulgaria. However, the housewives loved it so much original recipes that they soon began to use all sorts of variations of the dish. Thus, tomatoes in their own juice (recipe without sterilization), tomatoes in their own juice with vegetables and many other options appeared.
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 periodically with a wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.
Using a special device or a regular sieve, pass through all the boiled tomatoes in small batches, separating the skin and 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!
Today for you is a proven recipe for tomatoes in their own juice for the winter. We will prepare them in a completely natural form, that is, they will be peeled whole tomatoes without adding vinegar or lemon juice, sugar and salt. In addition, we can do without sterilization - you will definitely like the method I proposed for preparing products.
Ready-made tomatoes in their own juice are the basis for further culinary creativity. Various types sauces, first and second courses, casseroles, stews, pizza, drinks - all this can be prepared in winter, having a couple of cans of natural tomatoes in stock.
How to seal tomatoes in their own juice to preserve them for the winter? Everything is elementary simple: use only high-quality raw materials, carefully prepare the dishes for storage and follow the rules of hygiene. Cleanliness and neatness are very important in this canned tomato recipe, so let's put it into action: let's cook!
Ingredients:
Cooking the dish step by step with photos:
To prepare tomatoes in their own juice for the winter, we only need fresh tomatoes. In general, we will preserve small fruits, which must be very dense and elastic - Slivka tomatoes are ideal. For tomato juice, take red fruits of any variety, but let them be very ripe, juicy, soft and with thin skin.
First, let's prepare tomato juice, which will become a filling for whole tomatoes. 1 kilogram of soft and juicy tomatoes, wash, dry and any in a convenient way turn it into juice (for example, using the same meat grinder). I will show you my method: using a knife, remove the thin skin and cut out the places where the stalk is attached.
In just a minute you get decently thick tomato juice with pulp. From 1 kilogram of tomatoes I got 750 milliliters of juice, but this depends on the juiciness and fleshiness of the fruit. Let's leave it on the table for now.
Let's move on to the tomatoes, which we will preserve in our own juice. As I mentioned above, it is advisable to take the fruits of the same size (so that they warm up at the same time), medium-sized and as dense as possible. We wash 1 kilogram of tomatoes, dry them from excess moisture and use a sharp knife to make shallow cross-shaped cuts on the side opposite to where the stalk is attached.
Place in a large bowl and pour boiling water over the fruits so that the water completely covers all the tomatoes. Leave for 1-2 minutes, then drain the hot water.
Why did we do this? To remove the skins from tomatoes easily and without problems. It comes off in almost one movement - it’s so tiny. I hope you understand that you should ALWAYS work with products only with clean hands.
This is how we clean all the tomatoes. If desired, carefully cut out a light spot - the place where the fruit was attached to the branch.
The final stage of preparing tomatoes in their own juice for the winter is the most interesting. Pour tomato juice into a saucepan of suitable volume and place it over medium heat. Bring to a boil, cook for 2-3 minutes, stirring, over low heat.
Now, in portions (6-8 pieces, no more), add peeled tomatoes to boiling tomato juice. We wait until the boil resumes and cook the tomatoes at a moderate boil, shaking the pan, for about 1 minute. I hope you understand why fruits must be dense and elastic - after a bath of boiling water and subsequent cooking, soft tomatoes will simply turn into puree.
Tomatoes in their own juice are one of the best options canning tomatoes, which in this way turn out to be very tasty, natural, and retain their beneficial properties and suitable for cooking various dishes with tomatoes. Cover the tomatoes in their own juice for the winter.
Tomatoes in their own juice, a recipe for preparing them for the winter by Elena Timchenko
These tomatoes in their own juice are very tasty, here you can eat a canned tomato and drink tomato juice. You get two tomatoes in one.
Tomatoes in their own juice - a simple recipe
A very simple and practical recipe in which there is a use for large, soft, and slightly crushed tomatoes. What you will need for preparation:
- Large, ripe tomatoes for juice
- Small tomatoes
- Salt and sugar
- Allspice
- Bay leaf
- Cloves and cinnamon (optional, this is not for everyone)
Sort the tomatoes - large, crumpled, soft tomatoes will go into juice, smaller tomatoes will go into jars.
Grind the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and place on low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves. After the juice boils, skim off the foam and boil the juice until foam stops forming (12-15 minutes).
At the same time, boil water in another saucepan. Place the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes sit while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, cover with a blanket and leave until completely cool.
For 3 liter jar There are two kilograms of tomatoes and a liter of tomato juice.
Tomatoes in their own juice, sliced: prepare the juice and close
The Lazy Way to Cook Tomatoes in Your Own Juice
To prepare tomatoes for this recipe we will need:
- Tomatoes - 1 kg;
- One medium-sized beet;
- One daikon radish;
- Garlic and herbs.
We wash the tomatoes and make several punctures with a toothpick. Now we make the filling for the tomatoes: grind the daikon, beets and a couple of tomatoes to puree in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).
We also add pepper and vinegar (two teaspoons). Bring the filling to a boil, boil for ten minutes and pour it over the tomatoes.
The tomatoes will be ready in three days. Watch the video of the cooking process:
Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru
Ingredients (for 3 1L jars):
- 3 kg small tomatoes,
- 2 kg large tomatoes,
- 60g salt,
- 50g sugar,
- for flavoring - allspice peas or cinnamon.
Wash small tomatoes, prick with a wooden toothpick in several places, place tightly in sterilized glass jars capacity 1l. Cut as desired large tomatoes, place in an enamel pan, cover with a lid and heat without bringing to a boil, then rub the hot tomato mass through a sieve - you will get tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour the juice into the pan, bring to a boil, remove the foam, pour the boiling juice into the jars small tomatoes. Place jars of tomatoes in water, cover with lids and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.
Tomato juice made from large tomatoes does not need to be strained through a sieve, unless its homogeneity is too important; in this case, the tomatoes should simply be peeled, scalded, then chopped and simmered, then pureed, after which the juice passed through can be added to the mass. press garlic and allspice.
Tomatoes in their own juice for the winter: subtleties of preparation
- If you want to use tomatoes prepared for the winter in their own juice for preparing various dishes, then before storing them in jars, you can remove the skin, pour boiling water over it for a few seconds.
- To put in a jar you need to use medium-sized tomatoes of the same degree of ripeness(either all brown or all red). These tomatoes should not be soft.
- Here are the ones that are used for cooking fillings should be fleshy, juicy, very ripe, soft.
- If you want delicious canned tomatoes, make sure they are fresh they were delicious, and those that are too sour will remain sour after harvesting.
- Any spices other than salt can be omitted, but salt acts as a preservative, so you can’t do without it in the process of preparing tomatoes canned in their own juice. Cinnamon, sugar, pepper - this is optional. You shouldn’t put too much salt either - add exactly as much as indicated in the recipe.