Sliced ​​tomatoes in your own recipes for the winter. Tomatoes in their own juice for the winter - Recipes for tomatoes in a tomato with whole fruits

Step-by-step recipes cooking delicious tomatoes own juice for the winter

2018-07-05 Natalia Danchishak

Grade
recipe

4150

Time
(min)

Portions
(persons)

In 100 grams ready-made 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 water over the tomatoes tomato sauce 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, before pouring, grind it through a sieve 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 to the marinade and rock salt. 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 many of them as possible using various ways preservation, for example, pickling, salting, preparing lecho, different 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, bringing 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

In the recipe for a quick fix There is no need to grind fleshy tomatoes and boil 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 wooden stick, put into sterile jars, fill them with hot water, wait for 2 minutes, drain.

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. Apple vinegar in the recipe you can replace it with the usual 9 percent.

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.

Boiling water in large capacity, 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, the juice is poured 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 vegetable mix, because in addition to the usual bay leaves and peppercorns, dill umbrellas, several bell pepper rings, garlic cloves and a couple of other simple ingredients are placed at the bottom of the jars.

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.

Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter, it will turn out twice as delicious! 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 There are so many benefits for the winter that cooking tomatoes in their own juice for the winter is definitely worth it!

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.

Today we are preparing tomatoes in our 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 to prepare 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 juice from tomatoes 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 along 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 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

Required:

• 3 kg of ripe small-fruited tomatoes
• 2 kg large ripe tomatoes
• 80 g salt
• 50 g sugar

Preparation:

1. Wash small-fruited tomatoes and prick them in several places with a pointed stick.
2. Place the prepared tomatoes in jars up to their shoulders.
3. Cut large tomatoes into pieces and heat in a saucepan with a lid, without bringing to a boil.
4. Rub the hot mass of tomatoes through a large sieve.
5. Dissolve salt and sugar in the hot tomato mixture and mix well.
6. 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.
7. 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.

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

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

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

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

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

1.

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

Products:

• Cherry tomatoes – 2 kg
• Tomatoes – 1 kg
• Salt – 1.5 tbsp. l
• Granulated sugar – 2 tbsp. l
• Vinegar 9% – 30 ml

Step-by-step description of actions:

1.Look through all the tomatoes, remove the stems if any, and rinse the vegetables thoroughly.

2. Wash the jars in advance under warm water and sterilize them in the usual way. Place cherry tomatoes in sterile containers. Use the container volume as you wish. Pre-scald the canning lids with boiling water.

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

4. Remaining large tomatoes Grind in a blender until pureed.

5. Add granulated sugar and salt to the filling.

6. Transfer the tomato juice into a saucepan or saucepan, boil the mixture, skimming off the foam regularly.

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

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

The filling must be poured to the very top of the container, completely covering all the cherries with liquid.

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

Cook with joy! Let your preparations be deftly prepared and preserved perfectly!

2.

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

Components:

• Tomatoes – approximately 1.5 kg
• Tomato juice (ready) – 1.5 l
• Bay leaf – 1 piece
• Cherry leaves – 3 pcs.
• Currant leaves – 2-3 pcs.
• Allspice - 3-4 peas
• Cloves – 2 pcs.
• Dill - to taste
• Garlic – 2-3 cloves
• Salt - 1 tbsp. l. no slide
• Sugar - 1 tbsp. l. no slide
• Vinegar 9% - 1 tbsp.

Cooking sequence:

1. Rinse the tomatoes with drinking water, remove the stems from the fruit.

2. Prepare all aromatic spices.

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

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

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

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

7. Pour the liquid from each jar into a saucepan. Pour boiling marinade over the tomatoes to the very top so that there is no air left in the container.

8. Sterilize lids for jars. Seal the jars with them.

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

3.

Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice turn out even tastier! Tomato filling This recipe is very easy to make, without using a juicer. Be sure to evaluate this cooking option yourself once you try it!

Required:

• Small tomatoes - 2 kg
• Large tomatoes – 3.2 kg
• Water – 0.5 l
• Fresh celery – 4-5 branches
• Bell pepper – 10 pcs.
• Sugar – 8 tbsp. l
• Salt – 3 tbsp. l
• Bay leaf – 2 pcs
• Sweet peas – 3-4 pcs.
• Black peppercorns – 3-4 pcs.
• Cloves – 2-3 pcs.

Canning steps:

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

1. Sort the tomatoes, leaving large ones for juice, and small ones for canning whole. Wash the tomatoes and remove any defects. Cut the tomatoes for juice into 2-4 parts, place them in a saucepan, and add 0.5 liters to them. water, put in the celery, gathering its branches into a bundle using a thread.

2. Put on the fire, cook for as long as it takes until the tomatoes are very well boiled.

3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, you need to rinse it thoroughly, remove seeds and stems. Divide each pepper into 4 segments lengthwise.

Prick small tomatoes once with a fork to prevent them from bursting when preparing them for the winter.

4. When the tomatoes for pouring are very well boiled, remove the bunch of celery from them. Blend the entire mass using a blender.

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

6. Add sugar and salt to the resulting tomato juice and mix. Place over low heat, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.

7. Place bay leaves, black and allspice peppers, and cloves into previously prepared sterile jars. After this, place the tomatoes in the container, filling the voids between them with sweet peppers.

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

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

Good luck with your cooking!

4.

This recipe is one of the simplest ways to prepare tomatoes in their own juice. I hope you don't miss your moment. You will definitely use it.

Compound:

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

Sequence of steps for canning:

1. Cut tomatoes intended for juice into several parts. This is necessary to facilitate their processing through a juicer.

2. Run the tomatoes through a juicer. A thick mass should form. Typically, approximately 1 kg of tomatoes yields 1 liter. juice, still depends on the juiciness of the tomatoes.

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

4. Meanwhile, sterilize clean jars, place peeled garlic cloves in them, place hot peppers. Add black pepper and allspice, cloves, and add tomatoes.

In advance, you need to pierce the tomatoes with a toothpick in the place where the stalk is removed.

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

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

I wish you healthy and very have a delicious winter with the scents of summer!

5. Video - a recipe for simple cooking of tomatoes in their own juice

Please look at this recipe. He is classic version preparations. Everything is done quite simply and effortlessly. Be sure to try it! Treat your family and guests to amazing deliciousness. Good luck to you!

Is there any recipe you like? I hope your answer is positive. Get started quickly on preparing delicious and aromatic tomatoes in your own juice. You will definitely succeed! Cook with love and great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!