The most delicious recipe for tomatoes in their own juice. Spicy tomatoes in their own juice in garlic-horseradish sauce. Tomatoes in their own juice for the winter - a recipe without sterilization

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 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 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 cake goes into one hole, and tomato juice pours 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 in 2 liter jars. Jars must be clean and sterilized. On 1 liter jar with tomatoes it takes 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 another clean boiled water into the jars. hot water(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.

Tomatoes in their own juice for the winter are the best and delicious recipes: simply lick your fingers! This delicious tomato snack will easily and simply diversify your festive table. Cooking tomatoes in a tomato sauce is as easy as shelling pears and you only need a small amount of ingredients. Our selection contains only the most best recipes useful workpiece for the winter. All recipes for pickled tomatoes for the winter in their own juice are so delicious that you’ll just lick your fingers. Plus they are easy to prepare. Write it down quickly so you don't lose it!

A simple recipe for tomatoes in their own juice for the winter

Ingredients:

• 4 kg of dense ripe tomatoes;
• 6 kg of ripe tomatoes for juice.
• For each liter of juice: 1 tbsp. l. salt
• 2 tbsp. l. Sahara.

Approximate exit finished product 6 liters

How to cook:

So, we need 2 types of tomatoes. These are well-ripened tomatoes from which we will prepare tomato juice. And also dense, fleshy tomatoes, which we will put in bottles. It is better to opt for small and even tomatoes.

Carefully wash the tomatoes intended for storage. Place clean and dry tomatoes tightly into sterile jars.
It is convenient to use 2 or 3 liter bottles, although you can also use them in smaller containers. Cover the jars with sterile lids for a while.

Tomato juice can be prepared in a juicer or juicer, or you can use the old, as they say, “old-fashioned” method.

What you shouldn't do is use ready-made juice, even good producers and especially tomato paste. Do not contaminate a fresh organic product with ingredients that have already been processed industrially. In the end, you are rolling tomatoes for yourself, for your family, which means everything should be only natural!!!

So, let's get back to preparing tomatoes for canning. To do this, wash the ripe tomatoes no less thoroughly, and then cut them into large pieces. Cook the chopped tomatoes in an enamel bowl until they become soft. Cover the pan with a lid so that the tomatoes release their juice faster.

Pass the tomato mass through a sieve to remove seeds and tomato skins.
Be sure to measure the amount of juice obtained. The volume varies depending on the variety and degree of ripeness of the tomato.

For every liter of tomato juice, add one tablespoon of salt (without top) and one and a half tablespoons of sugar.
Boil tomato juice for 15 minutes.

Carefully pour hot, literally boiling juice into jars of tomatoes for the winter. Cover again with lids and set to sterilize. We sterilize 2-liter bottles for 30 minutes, liter bottles for 15 minutes.

Roll up the jars tightly and turn the lids down. It is advisable to wrap the preserved food until it cools completely. That's all, the tomatoes in tomato juice are ready.

Tomatoes in their own juice - a recipe for centuries!

A very simple and practical recipe for pickled tomatoes, which can be used for large, soft, and slightly crushed tomatoes.

What you will need for preparation:

• large, ripe tomatoes for juice;
• small tomatoes;
• salt and sugar;
• allspice peas;
• Bay leaf;
• cloves and cinnamon (optional, this is not for everyone).

A 3-liter jar requires two kilograms of tomatoes and a liter of tomato juice.

Tomatoes in their own juice for the winter - step by step recipe with photo:

1. Sort the tomatoes - large, crumpled, soft tomatoes will go into juice, smaller tomatoes will go into jars.
2. Grind the tomatoes selected for making juice through a meat grinder, pour the prepared tomato into a saucepan and place on low heat.
3. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves.
4. After the tomato boils, skim off the foam and boil 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 cooks.
5. Drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, cover with a blanket and leave until completely cool.

Tomatoes in their own juice with bell peppers

Miracle Berry - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, as in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Ingredients:

• ripe hard tomatoes - 3.6 kg;
• ripe soft tomatoes for juice - 3 kg;
• spices for 1 liter jar: dill umbrellas - 1 pc.;
• bell pepper - 2-3 cloves;
• garlic - 2-3 cloves;
• cherry leaves - 1 pc.;
• bay leaf - 1 pc.;
• black peppercorns - 3-4 pcs.;
• allspice peas - 2-3 pcs.
• For 1 liter of tomato juice: salt - 1 tbsp;
• sugar - 2 tbsp.

Preparation:

Peel the tomatoes for juice from the stems, rinse, and pass through a meat grinder. Rinse the remaining tomatoes and prick with a toothpick around the stems in 3-4 places. Rinse jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, herbs at the bottom of the jars (you can also add horseradish, cloves, etc. to taste - whoever likes what);
Place the tomatoes in a jar tightly and fill it full with boiling water.

As soon as the jars have cooled down to a state where they can be easily handled, drain the water and fill it with boiling water a second time.

Bring the tomato juice to a boil with the addition of sugar and salt (since all tomatoes have different degrees of acidity, taste and add either salt or sugar if necessary, the taste should be rich).

Drain the cooled water one jar at a time and fill it with boiling tomato - immediately screw the hot lids on tightly.
Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients:

• “Slivka” tomatoes – 1 kg;
• large tomatoes - 1 kg;
• bay leaf - to taste;
• allspice - to taste;
• cloves - to taste;
• sugar - to taste;
• salt - to taste.

How to cook peeled tomatoes for the winter - step-by-step recipe with photos:

Products needed for cooking

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We prepare tomatoes for placing in jars: we make a cross-shaped cut on one side of small tomatoes and pour boiling water over them. Leave for a minute

Removing the skin from tomatoes

Boil the lids (5-10 minutes)

We wrap the spout of the kettle with a cloth, bring the water in the kettle to a boil and put the jar on the spout. Sterilize with hot steam for 3-5 minutes

Lay out small tomatoes(without skin) into jars, and puree large ones with a blender

If you want to fill the tomatoes with pure juice, rub the tomato puree through a sieve or pass the tomatoes through a juicer

Bring tomato puree to a boil

Add spices, salt and sugar

spices can be put directly into the jar (for a 0.5 liter jar: cloves - 2 pcs., bay leaf - 1 pc., allspice - 3 pcs.)
salt and sugar are added to tomato puree to taste. Do not skimp on salt and sugar - the puree should be rich.

Boil tomato puree over low heat for 3-5 minutes
Filling tomato puree cans of tomatoes

Let's roll up. Delicious tomatoes are ready for the winter!

Tip: if you use jars with lids (as in the photo), then it is better to sterilize the canned food additionally

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

Recipe Ingredients:

• 3 kg of firm small tomatoes for rolling;
• 3 kg of soft juicy tomatoes for tomato juice;
• 8 pcs. black peppercorns;
• 2 sprigs of dill and parsley;
• salt at the rate of 1 tbsp. spoon and sugar 1 teaspoon per 1 liter of tomato juice.

Preparation:

Wash and sort the tomatoes, separating spoiled fruits. Wash the greens and chop finely. Coarsely chop the tomatoes for juice and place in a saucepan.

Bring to a boil, then add the herbs, and simmer over low heat for 20 minutes, stirring occasionally, until the tomatoes are soft.

In boiled tomato mass, it is necessary to separate the pulp from the juice using a sieve or a special device.
Prick small tomatoes with a fork or toothpick to prevent them from cracking during preservation.

Place them tightly in prepared sterilized jars, add 2 pcs. hot pepper, add hot water, cover with lids and leave for 20 minutes.

Bring the tomato juice to a boil again, add sugar, salt and stir. Then pour water from each jar one by one, pour in the tomato, cover with a lid and roll up.

It is summer now! It's a hot time, rich in fruits and vegetables. You need to have time to eat your fill of them while they are as rich in vitamins and microelements as possible. And we need to stock up for the winter so that even then we do not experience a shortage of them. In addition, vegetables can not only be served on the table as a tasty snack, but also delicious dishes can be prepared from them.

For example, many dishes are prepared with tomatoes. And rather than buying them in a store with all sorts of preservatives, it’s better to make your own, homemade. Of course, this undertaking requires a considerable amount of time. But what can you do to prepare wholesome and healthy food for your loved ones.

Besides, if you take into account that all this in the store is not cheap, then you can probably work hard in the summer. For example, a jar of tomatoes in their own juice costs about 80 rubles. And there are only 5-6 pieces in a jar. That is, they are just enough to cook just one dinner. But the winter is long, you need to prepare a lot of lunches and dinners. And if you have supplies, then cooking with them is somehow more fun.

I already told you how to preserve in one of the notes. And today let's prepare tomatoes in their own juice for the winter. They turn out very tasty. However, the juice in which they are cooked is no less tasty.

They taste like fresh tomatoes, but only sweet and salty ones. They are also good as an appetizer, but there is simply no substitute for preparing main courses. So, for example, a real one in winter can be prepared with these preparations. And not only this, but also many other dishes.

Therefore, during the preparation season, I try to prepare as many of these jars as possible. And today I am sharing with you the recipe. Moreover, this recipe can safely be called “Finger-licking good”, both the fruits themselves and the juice are so delicious. And when you eat another tomato, each time you also lick your fingers. So don't forget about this when you try it!

Tomatoes in their own juice without sterilization - a simple recipe

The calculation of products is given for two liter jars. The calculation of salt and sugar is given per liter of juice.

We will need:

• Tomatoes - 1.3 kg
• Tomatoes for juice – 1.7 kg
• Garlic - 4 cloves
• Peppercorns – 6 peas
• Salt – 2 tbsp. spoon
• Sugar – 3 tbsp. spoons

Preparation:

1. Wash liter jars with dishwashing detergent. Then sterilize. To do this, pour water into a saucepan and bring it to a boil. Then place a colander in it, and the jar in it, neck down. Leave for 10 minutes, during which time the jar will be completely steamed and become sterile.

2. Pour boiling water over the lids, also for 10 minutes.

3. After the jars have been sterilized, immediately cover them with lids.

4. Select small fruits for placing in jars. I use plum varieties, or they are also called “ Lady fingers" They are hard, elastic, fleshy. And they definitely won’t fall apart, even during processing. nor during storage.

We will need large juicy tomatoes for making juice. I also have ladyfingers, but you can also use large ripe and fleshy varieties.

The most important thing is that both of them are tasty. From tasty raw materials, you get a tasty final product. This is an axiom!

5. Cut large specimens into two halves and twist them through a meat grinder.

• You can also chop them coarsely, put them in a saucepan, and heat them with the lid closed, but do not bring them to a boil. But in this case, it is better to first remove the skin from the tomatoes.
• Or you can use a juicer. Those residues that remain after the first squeeze can be passed through the juicer one or two more times. In this case, the juice will also be without skin and seeds.

6. In both cases, after one of the procedures, put the fruits in a sieve and grind them. We put a saucepan down into which the juice without seeds and skin will be filtered. Of course, if this is not important, then you can leave them with seeds. But it’s still better not to be lazy and wipe it.

7. It is better to peel the specimens that we will put in jars. This is very easy to do. Pour boiling water over them all for 5 minutes, then drain the water and pour cold water over them. Then, using a knife to pick up the skin, easily remove it.

8. Again, you can leave them with the skin on. But in this case, use a toothpick to make several punctures in the area of ​​the stalk. Then the skin will not burst, and the fruits will retain their beautiful appearance.

I decided not to be lazy and removed the rough skin. In winter, such a product can be immediately used for cooking.

9. Put the tomato juice on the fire, add salt and sugar, peppercorns and garlic, which can be cut into halves.

10. Bring to a boil. Cover with a lid to prevent the water from evaporating and boil for 20 minutes. If foam appears, remove it.

11. At the same time, boil water in a kettle.

12. Place whole tomatoes in the jar, packing them tightly.

13. Fill them with boiling water from the kettle. And cover with a metal lid. Leave for 10-15 minutes.

14. Then remove the metal cover and put on a plastic cover with holes. Pour the water into the pan and put it back to boil.

15. Let it simmer for 2-3 minutes, and pour in the fruits for another 10-15 minutes. Don't forget to cover with a metal lid. Drain the water again.

16. Immediately pour boiled tomato juice right up to the neck. If you did not let the juice boil too much, then it will be just enough for two jars. I only have a couple of spoons left. But to be on the safe side, you can make a little more juice. He won't disappear. There will be people who want to try it right away.

17.Cover with a metal lid. It’s good if the excess juice flows out of the jar slightly. This means that there is no air left in the jar.

18. Let stand for 5 minutes, twist the jar from side to side so that there are no air bubbles left. Screw the lid on with a seaming machine.

• They also close with screw-on lids, but I trust more preservation, which is sealed using a seaming machine.

19. Turn the jar over and place it on the lid, on a towel. Cover with a thick blanket or large towel and leave in this position for 24 hours. During this period, the sterilization process continues. After that, remove the blanket and check if the cans are leaking. If you did not disrupt the process and screwed them tightly, then everything should be fine.

20. The jars can then be turned over and moved to an accessible location for observation. Observe for three weeks. If during this time the lid does not swell and the juice does not become cloudy, then the whole process was successful. If the lid is swollen, then such a product should absolutely not be eaten!

But you can add half a teaspoon 70% to be sure. vinegar essence. In this case, you can be 100% sure that they will be perfectly stored until the vein itself.

I bring to your attention a video recipe for greater clarity.

But there is another way in which you cannot do without sterilization.

How to cook tomatoes in their own juice with sterilized jars

• We do the same as in the previous recipe. But there is no need to pour boiling water over the tomatoes first.
• You need to prepare tomato juice using one of the methods described above, boil it for 10-15 minutes over low heat.
• Then pour it over the prepared fruits. And put the jars with the contents in water to sterilize for 20-25 minutes.
• Take out one jar at a time and immediately close it with a lid using a seaming machine. Then take out the second one and close it too.

How to properly sterilize jars of vegetables

• Take a large pan and place a thick layer of gauze or cloth on its bottom.
• Place the jars in the pan
• Pour room temperature or slightly warm water into the pan. You need so much water that it reaches the narrowing of the can, or, as they say, “up to the shoulders.”
• Bring water to a boil
• Reduce the heat until the water is slightly boiling, but not bubbling.
• We sterilize for as long as indicated in the recipe.

The sterilization time may vary for each recipe. It depends on what product we want to prepare. There are so-called “capricious” products; they should be sterilized longer than less “capricious” ones.

To be sure, before pouring tomato juice into the jars, you can add a crushed aspirin tablet. 1 tablet per liter jar. This is additional acid and will keep the jars intact for a long time. In the previous recipe, I described this procedure in detail.

In conclusion, I would like to say that tomatoes in their own juice are the most delicious of all, which are also preserved. And they can with all confidence be considered a finger-licking recipe. They turn out as if they taste fresh. And salt and sugar only enhance this dignity. When you open the jar and start taking them out one by one, it is almost impossible to stop until the last one is eaten.

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 will find their use in it, and quality fruits, serving as the basis of the recipe.

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 tomato juice home production, then use it. On average per one three liter jar it 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, to ensure 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 its 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 the 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. table food and optional small piece 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 closes nylon covers 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 block such unusual workpiece(without otsta) assumes 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 homogeneity 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 don't love savory snacks, can reduce the amount of garlic and chili you 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.

Nightshades 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 into the tomatoes.

Onion half rings are placed on top and poured mustard powder. 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 spices 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. Pour into the prepared tomato salt, granulated sugar, and it is thoroughly mixed.

Juice is poured into jars of tomatoes, covered with lids and sterilized in 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 filling To preserve 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 qualities and a variety of flavors. Required Products for blockage:

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 pour Fill jars with tomato pulp, sterilize in boiling water for 10-12 minutes and quickly roll up.

« Preparing tomatoes in their own juice for the winter. Recipes» provide the opportunity to close banks with 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 cooking 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!