Recipe for tomatoes with store-bought tomato juice. How to cook tomatoes in tomato juice for the winter

There is nothing tastier than opening a jar of homemade food in winter canned tomatoes and sentence her to mashed potatoes. Both tasty and healthy at the same time! And if the tomatoes are also in tomato juice, then it’s already two in one - both to eat and to drink. And twice as many vitamins!

These tomatoes can be used for making pizza and lasagna, as well as for sauces.

Which tomatoes are better to take?

For delicious snack You will need two types of tomatoes:

1. To make the roll look beautiful and to fit more vegetables into the jar, you need to choose ripe, but not large, tomatoes. You can use cherry tomatoes if you wish, but other varieties will work just as well. The main thing is that the tomatoes are small, smaller than a chicken egg.
2. Directly for filling, it is advisable to take tomatoes with dense pulp, for example, cream (the size is no longer important here). They make thick and rich juice - just what you need.

The jars must first be sterilized and allowed to dry, and the lids must be boiled.

How to decide on the amount of vegetables?

To understand how many tomatoes you will need, you need to put them in a jar. If several containers are canned, the vegetables can then be weighed to find out the total amount.

As for tomato juice, it must be prepared in an amount equal to half the volume of the jar and another 150-200 g on top. For example, a liter jar of tomato requires at least 700 ml of juice - this takes into account the fact that it will boil down a little.

Step-by-step preparation

Large fruits selected for juice should first be peeled. To do this, place them in boiling water for a couple of minutes, and then:

• remove the skin;
• cut out the stalks;
• cut into 4 parts;
• grind in a blender or mince;
• cook, periodically skimming off the foam until it stops gathering.

While the tomato juice is preparing, place washed and dried small tomatoes in jars and pour boiling water over them. Leave for 15 minutes.

Before laying, prick the fruit with a toothpick to prevent the skin from bursting.

When the juice is ready, drain the water from the tomatoes and immediately pour boiling juice over them to the very top. It is necessary to pour in such a way that when the lid is put on the jar, a little juice overflows over the edge. The rolled up jar needs to be turned over. This way, there will be no air left inside the jar, and the lid will once again be sterilized by the boiling juice.

During the season, I always close the tomatoes in tomato juice– everyone likes this preparation: both children and adults. The most important thing is to get ripe, bright red and delicious tomatoes– they are the key to successful conservation.

Cooking tomatoes in tomato juice is quick and very, very simple. Well, unless you need some kind of device for obtaining juice: a meat grinder, a food processor or a juicer.

And be sure to be in a good mood - then everything will certainly work out as well as possible!

Ingredients for 1 liter jar:

• 500-600 g of medium-sized tomatoes (you can take cherry tomatoes);
• 400-500 ml of juice;
• salt.

Preparation:

Of course, you can put fewer tomatoes, then more juice will come in. Here you choose for yourself what you want to get in the end: more tomatoes or more juice.

Tomatoes will be subjected to heat treatment during the cooking process, so it is better to take them slightly unripe, preferably dense and elastic.

But still by no means green! That is, choose the golden mean - ripe, but not yet soft, those that need to “reach” a little.

And one more thing: tomatoes should be, if not ideal, then at least strive for ideal - I’m talking about the shape and condition of the skin now. After all, the more beautiful they are, the more appetizing the jar with them will seem.

Now about the juice. Of course, we will make it ourselves and not buy it in a store. Approximately, to obtain 1 liter of juice you need approximately 1.2-1.3 kg of tomatoes. That is, for 1 liter jar you will need 0.6 - 0.7 kg of tomatoes.

But for tomato juice we need soft, overripe tomatoes. These will make excellent juice: it will be tasty and there will be a lot of it (which is very important).

Be sure to take care of the lids and jars: they must be perfectly clean and sterilized: steamed or in the oven.

For tomatoes in tomato juice, it is better to use liter jars or even 0.5 liter jars: it is better to open a couple of jars when necessary than one large one that you cannot drink quickly enough.

Wash the tomatoes with cold water and set aside for now.

We sort out the tomatoes for juice, remove the spoiled ones, wash them, cut out the dark spots on the skin, if any, and the places where the stalks are attached. We cut the tomatoes into pieces so that later it is convenient to place them in a juicer or food processor.

And, as you already understood, we prepare tomato juice. It doesn’t matter what unit you use to do this; even a meat grinder will do. The only caveat is that there may be tomato seeds in the juice, especially after a meat grinder there are a lot of them. In principle, it's not scary. But if this really bothers you, just strain the juice through a sieve and the problem will be solved.

Bring the juice to a boil, remove the foam from it and cook over low heat for 10 minutes. At this stage, the juice needs to be salted. I deliberately do not indicate the amount of salt - it greatly depends on both the sweetness of the tomatoes and your taste preferences. Try it and decide for yourself.

Place tomatoes in jars and fill with hot juice.

Now we need to sterilize the already filled jars. Place them in a wide saucepan with hot water(the water should reach almost to the very neck of the jars). Cover the jars with lids and place on the stove. After the water boils, sterilize the jars with tomatoes and juice over low heat: half-liter jars for 7-8 minutes, liter jars for 8-10 minutes, 2-liter jars for 15 minutes.

Then we roll up the lids, turn the jars upside down and leave them in this state until they cool down. Well, then we send it to a permanent storage place - in a cool, dark place.

1 jar

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in own juice- this is a great snack and great addition To various dishes V winter period. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with store-bought ones.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a machine for rolling up lids, a warm blanket.

Ingredients

Step-by-step preparation

1. Thoroughly wash 2-2.5 kg of tomatoes, then lay them on a towel to dry completely.
   
   
2. We sort the fruits by size and place them in a jar on top of the spices. Do not compact them too much, as they may become wrinkled.
   
   
3. Pour 2-2.5 liters of clean water into the pan and bring it to a boil.
   
   
4. Carefully fill the jar of tomatoes with boiling water up to the neck, while pouring water in the center and not on the walls of the container.
   
   
5. Cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
   
   
6. Pour 1-1.5 liters of tomato juice into a saucepan and place on medium heat.
   
   
7. When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
   
   
8. Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
   
   
9. Simmer the sauce for 13-15 minutes, stirring the mixture periodically and skimming off the resulting foam with a spoon.
   
   
10. After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to be prepared.
    
    
11. Fill the jar with hot sauce up to the neck.
    
    
12. Cover the container with a lid and roll it up using a special machine designed for this. Turn the jar upside down and place it in a dark place.
    
    
13. Wrap the preserved food well in a warm blanket and leave it like that until it cools completely.
    
    
14. We send the cooled jars to a storage area for preservation.
    
    

Video recipe for canning tomatoes in tomato sauce for the winter

Step-by-step process for canning tomatoes tomato sauce can be viewed in the video below.

• Before you start canning, you need to prepare the jars. First of all, they must be thoroughly wiped with a stiff brush, rinsed in warm water with a little soda. Then rinse thoroughly with clean water and dry, turning the neck down. Before directly filling the glass container with vegetables, it is necessary to pour boiling water over it again.
• Iron lids also need to be thoroughly washed with soda or soap., then place in boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling up the cans.
• Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
• You should not use different varieties of tomatoes for canning.. It is best to choose dense, medium-ripe fruits of the same size, preferably medium or small varieties.
• To prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of ​​the stalk.
• During preservation, you can safely add various spices according to personal taste preferences: horseradish, parsley, Bay leaf, tarragon, dill, black allspice peas, whole cloves of garlic, pieces of hot red pepper, cherry and currant leaves.
• By this recipe You can preserve green tomatoes in tomato sauce for the winter. The fruits have an extraordinary taste and will definitely retain their whole shape.

Recipe for canning tomatoes in their own juice

Cooking time: 55-65 minutes.
Calorie content (per 100 g): 78-81 kcal.
Quantity of preservation: for six liter cans.
Kitchenware: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling up lids.

Ingredients

Step-by-step preparation

1. Wash 3 kg of small, elastic tomatoes of the same degree of ripeness thoroughly in warm water, then put them in a deep bowl. Place 2 kg of washed, fleshy tomatoes of any size in a separate bowl. You will need them to prepare tomato juice.
   
   
2. We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
   
   
3. Place the prepared tomatoes tightly in pre-washed and sterilized jars.
   
   
4. We cut the fleshy tomatoes into four parts and pass them through a juicer. As a result, we will get pure tomato juice.
   
   
5. Pour the tomato juice into a saucepan and bring the liquid to a boil over medium-low heat.
   
   
6. Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
   
   
7. After boiling the juice for 10-15 minutes, taste it for salt, add a little more if necessary and bring to a boil again.
   
   
8. Fill the jars of tomatoes with hot juice up to the neck.
   
   
9. Cover them with lids, which we pour boiling water over in advance. Now we select a large pan, put a cloth napkin on the bottom and place the filled jars in it.
   
   
10. Pour warm, almost hot water into the pan. In this case, the water level should be up to the hangers of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
    
    
11. After a while, remove the jars from the pan and roll them up. We turn the glass containers upside down, send them to a dark place, and wrap them in a thick blanket.
    
    
12. We leave the preservation in this form until it cools completely.

    Did you know? Tender tomatoes in their own juice, prepared according to the instructions described above, are well stored both in the cellar and in any other suitable place.

    
    
    

Video recipe for canning tomatoes in their own juice for the winter

The complete process of canning tomatoes in their own juice according to the recipe described above is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Quantity of preservation: for one 3-liter jar.
Kitchenware: one 3-liter jar, a long kitchen knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

Step-by-step preparation

1. Bottom clean and dry three liter jar lay out 2-3 dill umbrellas.
   
   
2. Cut 8-10 garlic cloves in half so that the tomatoes are thoroughly marinated. Place half of the total amount of garlic on top of the dill.
   
   
3. Add 2 leaves of horseradish, cherries and currants.
   
   
4. Wash 15-20 green tomatoes thoroughly in warm water, then dry. Lightly cut each fruit crosswise using a sharp knife so that the fruits are well marinated.
   
   
5. Place the prepared tomatoes tightly in a glass container.
   
   
6. On top of the fruits we place the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
   
   
7. Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
   
   
8. Stir the cold marinade until all ingredients are completely dissolved in the water.
   
   
9. Pour the prepared marinade over the compacted tomatoes up to the neck. Cover the jar nylon cover and send it to a cold, dark place.
   
   

Video recipe for canning green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

• Don't skimp on horseradish leaves, since they are the ones who help maintain the density of tomatoes.
• To prepare the brine It is best to use mineral, spring or purified water. Never use tap water as it has a negative effect on taste qualities products.

I advise you to read detailed information on how to prepare. It's very satisfying and healthy snack with a spicy taste. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

Many housewives prepare canned food in the summer. Salads, snacks, jams, compotes - all this is placed in our basements and cellars. Canned tomatoes are especially popular. If you want to cook something like this, try tomatoes in tomato juice.

Natural product from the garden

Many of us love tomato juice. In stores, this product is most often sold in pasteurized form, and there are reasons to doubt its quality and naturalness. If you want to cook delicious, and most importantly, healthy drink, quickly write down how to make tomato juice from tomatoes.

Compound:

• 4 kg of fresh tomatoes;
• granulated sugar and salt to taste.

Preparation:

Surprising our household members

Many housewives preserve tomatoes in brine. Someone likes it classic recipe with vinegar, some use acetylsalicylic acid, and some like spices. Try cooking tomatoes in tomato juice. You will like this recipe for the winter. You'll get unique product two in one: selected tomatoes and natural juice.

On a note! Granulated sugar and salt should be added to taste. On average, one container with a nominal volume of 700 ml uses 1 tbsp. l. salt and about 2/3 tbsp. l. granulated sugar.

Compound:

• fresh tomatoes;
• salt and granulated sugar to taste.

Preparation:

Recipe for beginner housewives

Inexperienced housewives often encounter problems when canning vegetables. You don't have to start your culinary journey with complicated ways cooking tomatoes. We offer you a recipe for tomatoes in tomato juice that does not require sterilization.

Compound:

• 4 kg of fresh tomatoes;
• 2 tsp. granulated sugar;
• salt – 2 tbsp. l.;
• pepper mixture – 1 ½ tsp;
• 3-4 pcs. clove inflorescences.

Preparation:

1. Wash and dry the entire portion of tomatoes. Cut out the stalk.
2. Divide the tomatoes into two equal parts.
3. Prepare juice from one part weighing 2 kg.
4. We cut the tomatoes into slices and put them through a juicer.
5. Pour the resulting juice into a thick-walled container.
6. Bring the juice to a boil over moderate heat.
7. Boil the juice for 5-10 minutes, and then add granulated sugar, clove inflorescences and salt.
8. Mix everything and continue cooking for another quarter of an hour.
9. We sterilize and dry the containers for preservation.
10. Place tomatoes in jars.
11. Pour boiling water over the tomatoes in the jars.
12. After a couple of minutes, use a special mesh to drain the liquid and immediately pour the prepared juice over the tomatoes.
13. Roll up the lids and turn the jars upside down.
14. This preservation should be stored at room temperature in a cozy, dark place.

Snack "Two in one"

You have already learned how to prepare tomatoes in tomato juice for the winter. You can use your culinary imagination and cook unusual snack. Crispy cucumbers combined with tomatoes in their own juice - how do you like this option? This snack has won the hearts and stomachs of many gourmets.

Compound:

• fresh tomatoes – 3 kg;
• 1 kg of cucumbers;
• freshly squeezed tomato juice – 1 l;
• table salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• 2-3 pcs. garlic cloves;
• a pinch of dill seeds;
• 4 things. peppercorns;
• 2-3 pcs. laurel leaves;
• vinegar with 9% concentration - 1 tbsp. l.

Preparation:

1. Wash fresh cucumbers thoroughly.
2. Place them in a deep bowl and fill with cold filtered water.
3. Leave the cucumbers in this form for several hours.
4. Wash the tomatoes thoroughly, remove the sepals and carefully cut off the stalk.
5. Rinse canning jars with running water, using detergent if necessary.
6. We sterilize jars in a convenient way.
7. Place laurel leaves, peppercorns, dill seeds and garlic cloves on the bottom of each container.
8. Place cucumbers and tomatoes tightly in a jar.
9. Pour filtered water into a thick-walled bowl and bring it to a boil.
10. Pour boiling water over the vegetables and cover the jars with lids.
11. Leave the vegetables in this form until the water cools completely.
12. Then pour the liquid into a thick-walled container and repeat the above procedure one more time.
13. Bring freshly squeezed tomato juice to a boil.
14. Pour granulated sugar and salt into boiling juice.
15. Mix everything well and boil for a quarter of an hour.
16. Fill the jars with vegetables with the prepared marinade.
17. Pour vinegar with a 9% concentration into each jar.
18. We roll up the jars with lids and leave them in a secluded and warm place until they cool completely.

To preserve tomatoes in their own juice, it is better to use small tomatoes. Pay attention to Cherry tomatoes.

Many housewives remove the skin. To do this, you need to make a cross-shaped cut on the tomatoes from the side of the stalk, and then scald the vegetables with boiling water. After such a “shower” the skin can be easily removed.

Important! Tomato juice must be natural, without seeds or pulp. Therefore, tomatoes must be passed through a meat grinder or thoroughly rubbed through a sieve.

Some housewives use pasteurized tomato juice or dilute the paste in water for preservation. This will hardly change the taste of the tomatoes.

Elementary proportion and minimum components. For 1 liter of juice - 1 tbsp. spoon of salt. We take coarse grinding, domestically produced, without iodine and other additives.

We need (for two liter jars):

• Tomatoes (small) - about 1.2 kg
• Tomatoes (for juice) - up to 2 kg
• Salt - about 2 tbsp. spoons
• Sugar - 3 tbsp. spoons (adjust to your liking!)
• Vinegar (9%) - 2 tbsp. spoons

Important details.

• You can use tomato juice from the store. This is the fastest and also delicious algorithm.
• The calculation for any batch is simple: for a liter jar - about 500 ml of juice. When boiling, bring it to taste with sugar, salt and spices - as desired.

How we cook.

A short algorithm without sterilization.

We washed the vegetables and divided them into medium and large ones. Medium - in jars: pour 1-2 boiling water. Large ones - into juice: peeled, pureed, boiled over low heat for 20 minutes. Pour the juice over the heated vegetables and seal them hermetically.

Now step by step - with photos and important details.

We wash all the fruits in running water with a brush.

Distribute the tomatoes among the jars and heat them with 1-2 pours of boiling water.

For the main characters, we choose samples with thick skin, medium or small. Pierce each vegetable with a toothpick- 1-2 times, preferably in the area of ​​the stalks to a depth of 1 cm.

We arrange them tightly among the jars. We love cooking in quarts: just enough for one sitting for the whole family.

Fill the jars with boiling water to the very top and let stand for 10 minutes. Pour the cooled water into the kettle, let it boil again and pour in the future preserve again for 2-3 minutes. Drain the second water and immediately fill it with boiling tomato juice.

If the tomatoes are small, with a delicate skin, one filling is enough.

While the vegetables are warming up, prepare the tomato juice for the final pouring.

It is better to take larger vegetables, of a meaty variety, perhaps slightly overripe. In general, all those that will not fit entirely into the sealing jars. Place the fruits in boiling water in a large saucepan and keep at a low simmer for 2-3 minutes. Place the pan under cold water. This way the skin will come away from the pulp and it will be very easy to remove.

All that remains is to make simple tomato juice from peeled tomatoes. Cut randomly into medium slices and blend with an immersion blender until smooth. You can also scroll the pieces through a meat grinder.

Put the juice on the stove, add salt, sugar and, if desired, spices. Classics of the genre: allspice, bay leaf and cloves.

We wait for the mixture to boil, mix thoroughly and let it simmer over low heat for 15-20 minutes. Foam will appear: carefully remove it from the surface. At the very end, add vinegar.

Fill the tomatoes with juice and close for storage.

Let us scald the ladle we will be using for a couple of minutes.

We take the boiled boiling mass and fill each jar of tomatoes to the top. We close it hermetically and let it cool slowly while wrapped.

Note!

Jars with turnkey lids need to be turned upside down for wrapping. And we leave containers with screw lids (twist off) to stand on the bottom.

Tomatoes in tomato juice from paste: a recipe for the winter

This option can compete not only for the title of the most delicious of the “Finger-lickin’ good!” series, but also for the “Awesome and Simple!” medal.

We need:

• Tomatoes (small size) - how many will go in (we have 7 liters of total jar volume)
• Water - 1.5 liters
• Tomato paste (if without thickeners) - 1.5 kg

For 1 liter of juice:

• Sugar - 1 teaspoon per liter of juice
• Salt - 1 tbsp. spoon per liter of juice
• Black pepper (peas) - 6 pcs.
• Bay leaf - 1 pc.

Preservative - vinegar (9%) - depending on the volume of the cans:

• For a liter - 2/3 teaspoon (incomplete teaspoon)
• For 1.5 liters - 1 teaspoon
• For 2 liters - 1 dessert spoon

Read the preparation carefully with an important nuance about calculation tomato paste - and a luxurious result is guaranteed!

How to cook step by step with photos.

Sterilize jars (). Place tomatoes in jars. Pour boiling water over the garden produce, not forgetting to measure the volume of boiling water. In our case, it took three liters. This means that we will need exactly the same amount of tomato juice. Cover the jars with lids and let stand for 15 minutes.

During this time we make tomato juice from the paste. The proportion of paste dilution in water depends on the type of product:

• If the paste with starch is 1:1 (one part paste to 1 part water)
• If without thickener - 1:2 (one part paste to 2 parts water)

We dilute the paste with the required amount of water to get 3 liters of juice, as we understood at the previous stage with pouring boiling water into jars. Add salt, sugar, pepper and bay leaf. Adjust the saltiness and sweetness of the solution to taste.

Place the solution on the stove and boil for 10 minutes. The foam can be removed or not - as desired.

Drain the water from the jars and add a portion of vinegar according to the size of the container. Fill the vacated volume with freshly prepared boiling juice. Seal the jars with a lid. Cover with a blanket and let cool. Store in a moderately cool place.

Recipe for cherry tomatoes in tomato juice for the winter (other varieties are also suitable)

Cherry - super-tomato babies that quickly gained popularity in gourmet salads. They also made it onto the list of favorite preparations. Peeled bite-sized tomatoes are especially delicious. However, this delicacy is without peel and sterilized can be repeated on any variety.

For a batch of delicate deliciousness we need:

• Cherry for every 1 liter jar - up to 600 g (how much will go in)
• Tomato juice - 3-3.5 l

For every liter of juice:

• Salt - 1 tbsp. spoon
• Sugar - to taste: from 2 to 5 tbsp. spoons (you should try the sweet ones!)
• Vinegar (9%) - 2 tbsp. spoons

Spices for 1 liter of juice:

• Garlic - to taste: we have 1/3 of a medium head (the size of a chicken egg)
• Allspice (peas) - 2-3 pcs.
• Cloves - 1 pc.
• Bay leaf - 1 pc.

Preparation with sterilization.

How to easily peel cherry tomatoes? IN large saucepan boil water and throw the babies in for literally half a minute. We catch it with a slotted spoon and put it under cold water. This will stop the heat and allow the thin skin to separate easily from the flesh.

Let the juice simmer for 5 minutes, dissolving all the additives. We distribute the peeled tomatoes into jars and fill them with boiling juice.

Sterilize the filled jars in a saucepan with a towel on the bottom. Pour water up to the hangers of the cans. We detect the boiling of water depending on the volume:

• 500 ml - 8 minutes
• 1 liter - 15 minutes

The video below is another quick, elementary algorithm on how to preserve babies in their skins without sterilization. Everything is very similar to our first classic recipe with boiling water poured in and then hot tomato juice.

Recipe for winter with halves without vinegar + video

You can also cut into slices and random pieces. Both luxurious large specimens that do not fit entirely into the seamer, as well as all suitable ones, but substandard in appearance with roughness on the skin, are suitable.

For a liter jar we need:

• Sliced ​​tomatoes - how many halves and slices will fit (after cutting and peeling of uneven skin)
• Sugar - 1 heaped teaspoon
• Salt - 1 tbsp. spoon without slide
• Black pepper (peas) or a mixture of peppers - 5-8 peas
• Bay leaf - 1 piece
• Allspice (to taste) - 2 grains
• Lemon acid(For better storage) - on the tip of a teaspoon

How to cook.

Place black and allspice peppers and bay leaves at the bottom of a clean liter jar. Cut the tomatoes in half or into large slices and place them in the jar as tightly as possible. Pour sugar, salt, and citric acid over the chopped vegetables.

Cover the containers with clean lids and place them in a pan for sterilization. An interesting process awaits us! During heat treatment, vegetables in jars lose volume, releasing juice.

Add pieces, compacting the packing, and continue sterilization until the surface of the tomatoes is completely covered with juice. The exact time of sterilization cannot be predicted. Start from 40 minutes.

When the jars are filled with juice close to the neck (1-2 fingers from the top), take them out and seal them hermetically. Wrap it up and let it cool. Citric acid will allow the workpiece to withstand apartment conditions perfectly and last until spring.

Video from step by step instructions will inspire those who find such boiling difficult to experiment with chopped tomatoes. But it just takes longer - with a very tasty result.

2 more finger-licking recipes: sweet and with garlic and horseradish

A piquant sample in tomato juice will seem the most delicious for those fans who cannot imagine pickles for the winter without garlic. And the sweet proportion will completely surprise any guest.

We close using any of the algorithms above.

1. We described the first recipe as carefully as possible so that you can always easily navigate, how to preserve vegetables in skins without sterilization.
2. A recipe with cherry tomatoes will help you prepare peeled tomatoes of any variety, after all, the time for sterilization of filled jars depends only on their volume

1) For sweet tomatoes in their own juice, per 1 liter of juice you need to put 6 tbsp. spoons of sugar and 1 tbsp. spoon of salt.

Other additives are optional.

• You can only use the classics: black pepper, bay leaf, cloves.
• Or make an accent with garlic, including in the company of horseradish.
• Of the wonders, cinnamon (1-3 pinches per liter of pouring) is perfect.

However, with sweetness and new notes, everything is to taste, in a small batch for testing.

2) To marinate tomatoes in juice with garlic and horseradish, we use the following calculation:

• Tomatoes - how many will fit when laid without pressure
• Tomato juice (prepared or from the store): about 500 ml of juice for each liter jar

For every liter of juice:

• Horseradish root (peeled and finely grated) - 1/3 tbsp. spoons
• Garlic (peeled and passed through a press) - 1/3 tbsp. spoons