Tomatoes in their own juice - finger-licking recipes. Tomatoes in their own juice without sterilization

Tomatoes in own juice will not leave anyone indifferent! It's very tasty and quite easy to prepare! We offer a selection of the most good recipes cooking tomatoes in their own juice for the winter.

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

+ video recipes!

Tomatoes in their own juice: 14 best recipes for the winter

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

Required ratio of products:

10 kg of tomato (6 kg of which is for tomato).

For each liter of juice:

1 tbsp. l. salt
2 tbsp. l. caxapa.

Preparation

Place clean and dry tomatoes tightly in sterile jars

Boil tomato juice for 15 minutes. Fill the tomato jars with hot water.

Cover with lids and set to sterilize. We sterilize 2-liter jars - 30 minutes, liter jars - 15 minutes.

Seal tightly, turn over, wrap until completely cool!

Tomatoes in their own juice without sterilization - with 1 spill

Product ratio

For every liter of tomato:

1.5 table spoon of salt
2 tablespoons sugar
1 bay leaf
2 allspice peas

Preparation

We place medium-sized, strong tomatoes in prepared jars. Pour boiling water over it and cover with a towel.

Place the tomatoes in a meat grinder and place on low heat. Boil for 12-15 minutes.

Drain the water, pour boiling juice over the tomatoes and roll up immediately.

Turn it over and wrap it in a blanket until it cools completely.

Tomatoes in their own juice with bell pepper - with 2 spills

Ingredients:

hard tomatoes - 3.6 kg;
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;
caxap - 2 tbsp.

Preparation

For juice, peel the tomatoes from the stems, rinse, and pass through a meat grinder.

Rinse the remaining tomatoes, prick with a toothpick around the stalks in 3-4 places.

Rinse jars and lids thoroughly and sterilize.

Place dill, peppers, garlic, herbs at the bottom of the jars

Place the tomatoes tightly in a jar and pour boiling water over the top.

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

Bring tomato juice to a boil with the addition of sugar and salt.

Drain the cooled water into one jar and fill with boiling tomato - immediately tighten the hot lids tightly.

Turn the jars over onto a towel and cool.

Tomatoes in their own juice for the winter without skin

Ingredients

small strong tomatoes - 1 kg;
large, ripe tomatoes, per tomato - 1 kg;
bay leaf - to taste;
allspice - to taste;
cloves - to taste;
caxap - to taste;
salt - to taste.

Preparation

Removing the skin from tomatoes

Place small tomatoes (without skin) in jars, and puree large ones with a blender

Bring tomato puree to a boil

Add spices, salt and sugar

Boil tomato puree over low heat for 3-5 minutes

Fill jars with tomatoes with tomato puree, sterilize liter jars for 20 minutes.

Let's roll up.

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

Product ratio

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 - 1 tbsp. spoon per liter of tomato
caxap - 1 teaspoon per 1 liter of tomato juice.

Preparation

Prick strong tomatoes with a fork or toothpick, place them tightly in prepared sterilized jars,

Add 2 pcs. hot pepper, add hot water, cover with lids and leave for 20 minutes.

Bring tomato juice to a boil, add caxap, salt and stir.

Pour the water out of the jars, pour in the tomato, cover with a lid and roll up.

Turn over the rolled up jars of tomatoes in tomato sauce and wrap them up.

Quick tomato recipe own juice

Required Products

Tomatoes
Black peppercorns

For every liter of tomato:

1 teaspoon salt
1 teaspoon sugar

Preparation

Place strong tomatoes in sterilized jars.

From the remaining tomatoes, prepare tomato mass by grinding them using a blender and boiling the mixture.

For 1 liter of tomato mass, add 1 tsp. salt and sugar and a few black peppercorns.

Pour hot tomato juice over the tomatoes.

Sterilize for 20 minutes.

Spicy tomatoes in their own juice with horseradish and garlic

For 2 liters of tomato juice:

2 tbsp. l. salt;
4 tbsp. l. Sahara;
50 g chopped bell pepper;
50 g grated garlic;
50 g of pureed horseradish root.

Bring the tomato mixture to a boil and pour it into the jars filled with tomatoes. Sterilize (1-liter jars - 15 minutes, 3-liter jars - 20 minutes). Seal immediately.

Recipe for tomatoes in their own juice - a simple recipe

For 1 liter of tomato juice:

1 tbsp salt
1.5 tbsp sugar

Preparation

First, put the tomatoes in jars.

Grind into a meat grinder or grind with a blender ripe tomatoes for tomato.

Boil tomato juice 15 minutes, pour it into jars filled with tomatoes.

Two-liter jars need to be sterilized for half an hour, liter jars - 15 minutes, three-liter jars - 45 minutes. Now you can roll up the jars one by one, turn them over and place them under the blanket, where they will remain until they cool.

Tomatoes in their own juice without sterilization

Products:

3 kg of dense small tomatoes;
3 kg soft tomatoes for juice;
8 black peppercorns;
2 sprigs of dill and parsley;
sugar and salt - 1 teaspoon per 1 liter of juice.

Preparation: Cut the tomatoes for juice into pieces, put them in a saucepan and bring to a boil. Add finely chopped greens and cook over low heat with stirring for 20 minutes. Cool slightly and rub through a sieve. We only need tomato juice. We prick the tomatoes with a toothpick - this way they won’t burst when pouring. Place the tomatoes in sterilized jars, add 2 peppercorns, add boiling water and leave covered for 20 minutes. Boil the tomato juice again, adding sugar and salt. Drain the water from the cans of tomatoes and fill the tomatoes with tomato juice. Let's roll up. Turn the jars over and wrap them until they cool completely.

Tomatoes in tomato juice with garlic, horseradish and bell pepper

Ingredients:

tomatoes – 2 kg;
sweet bell pepper– 250 g;
overripe tomatoes – 2 kg;
garlic, chopped with horseradish root - ¼ tbsp.;
salt – 2 tbsp. l.;
sugar – 4 tbsp. l.

Preparation

In 3 liter jar Place the tomatoes, and rinse the overripe ones, chop them and place them in a saucepan, then bring to a boil. Cook them until they become soft. Then cool and strain through a strainer.

Add sugar and salt to the resulting tomato puree. Stir it and bring to a boil. Once the juice begins to boil, add pepper, horseradish and garlic.

Pour the resulting hot mass into jars of tomatoes and begin sterilizing. Cans with a volume of 3 l – 20 min, 1 l – 15 min. Seal them and turn them upside down to cool.

Tomatoes in tomato juice with dill and garlic

Recipe Ingredients:

tomato juice – 1 l;
tomatoes – 2.5 kg;
salt – 1 tbsp. l.;
dill - a bunch;
bay leaf – 10 leaves;
curry seasoning;
peppercorns – 10 peas;
garlic – 3 cloves.

Preparation:

Finely chop the dill, trim the tomatoes and wash thoroughly.

Sterilize the jars and put all the spices in them.

After that, put the tomatoes there.

Bring the tomato juice to a boil and add a pinch of curry.

Fill the jars with boiling tomato juice. Then pour salt into the jars.

Sterilize jars for 7 minutes. Then roll it up.

Spicy tomatoes in their own juice in garlic-horseradish sauce

Ingredients:

tomatoes – 2 kg;
garlic – 6 cloves;
currant leaves – 6 pcs;
cherry leaves – 4 pcs;
horseradish leaves – 1 piece;
dill - 3 umbrellas;
bay leaf – 10 pcs;
black pepper – 15 peas;

Filling composition:

Tomatoes – 1.5 kg;
chopped horseradish and garlic mixed – 80 g;
sugar – 1 tsp;
salt – 3 tsp.

Preparation

To fill, mince the tomatoes, add garlic, horseradish, sugar and salt, mix thoroughly.

Place garlic and herbs on the bottom of the jars, then tomatoes.

Boil the prepared dressing and pour it over the tomatoes.

Sterilize the jars for 20 minutes, then roll them up. Turn it over, cover it with a blanket and wait until it cools down.

Stuffed tomatoes in your own for the winter

Products for a 3 liter jar:

small tomatoes – 2 kg;
garlic – 2 heads;
allspice and black pepper – 5 peas each;
Bulgarian sweet pepper– 2 pcs.;
hot pepper – 1 pc.;
horseradish root and leaves;
onion – 0.5 heads;
bay leaf;
parsley and dill;
salt and sugar - 2 tbsp. l.;
dill – 5 umbrellas;
tomato juice – 1.5 l.

Preparation

Wash the tomatoes, cut in half, slightly undercut.

Garlic, cut into thin slices.

Wash the greens, chop the horseradish. Stuff each tomato with garlic and herbs. Wash the pepper and cut in half.

Place spices, onion, garlic clove, hot pepper, half dill and horseradish.

Then place the densely stuffed tomatoes.

Place bell peppers on the sides of the jar, dill, leaves and horseradish root on top.

Boil tomato juice and pour it over the contents of the jar. Sterilize a liter jar for 20 minutes, seal it tightly, and cool it upside down.

Tomatoes in their own juice, cut into pieces

Ingredients:

Tomatoes – 1 kg;
vinegar 9% – ½ tbsp;
salt – ¾ tbsp.

Preparation

Remove the skin from the tomatoes. Cut the tomatoes into large slices. Remove any remaining fruit stems. Place half the tomatoes in a jar

Sprinkle the tomato pieces with salt according to your own taste.

Fill the jar with tomato pieces to the brim of the neck.

Sterilize tomatoes in their own juice for 30 minutes (minimum).

Sometimes more time is needed if the tomatoes are not too juicy. You need to wait until the moment when the tomatoes release a lot of juice and the jar is filled to the top.

The glass container must be carefully removed from the pan. Remove the cover. Pour vinegar on top of the tomatoes in their own juice.

Seal the jar hermetically with a lid. Turn the container over and cover with a blanket. Let cool completely.

Tomatoes in their own juice - video

We offer a selection - 5 video recipes on how to cook delicious tomatoes in its own juice!

Tomatoes in their own juice are very delicious preparation for the winter. Appetizing, juicy tomatoes are perfectly complemented by aromatic, refreshing juice. The appetizer is good as an addition to main courses, and is also used for making pizza, soup, sauces and gravy. Any housewife, trying to cook tomatoes in this way, uses the chosen recipe year after year.

To prepare tomatoes in their own juice, select fruits that are identical in size, elastic, without cracks or damage. When canning as a whole, it is better to take medium or small tomatoes; for canning in slices, you can take medium and large vegetables. They are washed in running water and placed in a colander to dry. After drying, they are ready for preservation.

The best recipes for tomatoes in their own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes in this winter harvesting have their own flavor and are liked by everyone without exception. Tomatoes in their own juice are an excellent addition to meat and fish dishes, and the aromatic, delicious juice You can simply drink it or use it to prepare various sauces and dressings.

Ingredients:

2.5 kilograms of tomatoes;
1 liter of tomato juice or 1.5 kilograms of fruit for juice;
3 tablespoons sugar;
3 tablespoons salt;
2 grams of ground red pepper;
0.5 teaspoon of citric acid or 2 tablespoons of 6% tartaric or apple cider vinegar;
1 tablespoon vegetable oil;
4 dill umbrellas;
4 cloves of garlic.

Preparation:

The tomatoes are pierced with a needle or a toothpick and placed tightly in sterilized jars (they are sterilized in the oven for 10 minutes), garlic cut into slices and dill umbrellas are placed between them.

To prepare tomato juice, sweet, fleshy fruits are taken. To obtain juice, peel the tomatoes. To do this, put in a saucepan with hot water, drop the tomatoes in portions for 2 minutes. Then they are taken out and sent into cold water. The peel is then easily removed from the surface of the fruit.

Tomatoes are cut into slices and passed through a juicer, meat grinder or crushed with a blender. When using a meat grinder or blender, the juice can be strained through cheesecloth or a sieve if desired.

The prepared juice is poured into an enamel pan. It is put on fire, when boiling, add salt, sugar, pepper, vegetable oil. After boiling, it is cooked for 10 minutes, before turning off, add citric acid or vinegar. During cooking, the foam that appears is removed using a slotted spoon.

The finished drink is poured into cans of tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. The bottom of the container is lined with cloth or gauze. Pours into the pan hot water on the shoulders of the banks.

Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, sealed with lids, placed upside down and wrapped in a blanket until they cool. Cooled jars go to the pantry.

Ingredients:

5 kilograms of tomatoes;
Tomatoes for juice or 3.5 liters of prepared tomato juice;
Salt - to taste.

Preparation:

The jars are washed and steamed in the oven or microwave. The lids are doused with boiling water.

Tomatoes for juice are passed through a meat grinder. The juice is heated in a pan, salt is added. After boiling, it takes 3-5 minutes, after which the fire is turned off.

Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water is drained. The tomatoes are poured with boiling tomato juice and the lids are screwed on. The jars are placed upside down under the blanket until they cool completely. After which they can be sent for storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

2 kilograms of soft, large tomatoes for juice;
2 kilograms of dense fruits;
5 tablespoons of salt;
6 tablespoons sugar;
8 peas of allspice;
3 tablespoons 6% wine or apple cider vinegar.

Preparation:

Metal canning lids are placed in boiling water for 5 minutes.

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits are peeled and minced through a meat grinder. Salt, sugar and allspice are added to the juice. The pan is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the foam that appears is removed.

While the juice is being prepared, boiling water is carefully poured into the jars of tomatoes. The jars are covered with lids and left to stand for 10 minutes. The water is drained and the procedure is repeated again.

Then pour a tablespoon of vinegar and hot tomato juice into each liter jar. The container is screwed on with a lid and cooled upside down under a blanket. The cooled cans are sent to the cellar or pantry.

Tomatoes for the winter in their own juice without sterilization and without vinegar: video

Ingredients:

5 kilograms of tomatoes;
2 tablespoons salt;
2 tablespoons of sugar.

Preparation:

3 kg of peeled tomatoes are minced and boiled for 15 minutes, salt and sugar are added.

2 kilograms of medium-sized, dense, washed tomatoes are cut, placed in a pan and poured with boiling water. Cover the container with a lid and leave for 20 minutes.

The skin is removed from the tomatoes. They are placed 2/3 full in sterile jars and filled with boiling juice. The jars are twisted and wrapped in a blanket (upside down) until they cool completely.

Tomatoes in their own juice. The easy way: video

Ingredients:

4 kilograms of tomatoes;
1 tablespoon of apple cider vinegar per liter of juice;
1 tablespoon of salt per liter of juice;
4 tablespoons of sugar per liter of juice;
a pinch of cinnamon;
6 buds of cloves.

Preparation:

Tomatoes for juice (2 kilograms) are blanched in boiling water for 3-4 minutes, then cooled in cold water. The skin is removed from the fruit. Peeled tomatoes are cut into slices and placed in a saucepan and crushed with a blender. Salt and sugar are added to the tomato mass. The pan is placed on the fire. The juice is brought to a boil. When boiling, the heat is reduced and the juice boils for 20 minutes.

Wash tomatoes are pierced in the stalk area with a toothpick to a depth of 1 centimeter. The tomatoes are packed tightly into sterilized jars. The tomatoes are poured with boiling water and left for 10 minutes. After 10 minutes, the water is poured into the pan, brought to a boil, boiled for 3 minutes and poured into the jars again for 2-3 minutes. Small tomatoes do not need to be refilled.

The water is drained and the tomatoes are immediately filled with boiling juice right up to the neck. There should be no air left in the jar!

The container is sealed with lids, turned upside down, wrapped in a blanket and left for a day until it cools completely.

Ingredients:

5 kilograms of tomatoes;
3 onions;
head of garlic;
3 bell peppers;
3 tablespoons salt;
5 heaped tablespoons of sugar;
1.5 tablespoons of citric acid;
4 bay leaves;
4 currant leaves;
4 sprigs of dill or parsley;
24 peas of pepper mixture;
8 buds of cloves.

Preparation:

Sprigs of parsley or dill, currant leaves and bay leaves are placed in sterilized jars. Place peppers cut in half, garlic sliced into slices, cloves and a mixture of peppers into each jar. For spiciness, you can take additional chili pepper, seeded.

3.5 kilograms of tomatoes are cut from the bottom and dropped into boiling water. After 10 minutes they are taken out and the skin is removed from them. Peeled tomatoes are cut in half or into 4 parts and sent to jars.

1.5 kilograms of soft tomatoes are randomly chopped and combined with a chopped onion. Tomatoes and onions are pureed using a blender.

The pan with the resulting mass is put on fire, sugar, salt, and citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. Any foam that appears is removed with a slotted spoon.

Boiling juice is poured over the tomatoes and covered with lids. The jars are placed in a saucepan with water. Tomatoes in their own juice are sterilized for 7 minutes.

The finished pieces are sealed with lids, turned upside down, wrapped in something warm until they cool down, and then sent for storage.

Ingredients:

4.5 kilograms of cherry tomatoes;
4 kilograms of soft tomatoes for juice or 3.5 liters of ready-made juice;
90 grams of salt.

Preparation:

Cherries are sorted by degree of ripeness. The soft and ripe ones are used for juice, and the strong ones are sent to jars.

Soft tomatoes are passed through a meat grinder and ground through a fine sieve. The juice is poured into a saucepan, salt is added and put on fire. The juice is constantly stirred. Any foam that appears is removed with a slotted spoon. The juice is boiled until the foam disappears completely.

Firm tomatoes are placed in a colander and immersed in boiling water for 2 minutes. Then cooled in cold water. The skin is removed from them. The prepared tomatoes are packed tightly into jars. They are filled with hot (80 degrees) juice and covered with boiled lids.

The jars are placed in a saucepan with warm water. After the water boils, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, and turned over with the lid down. After cooling, the workpieces are sent for storage.

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Tomatoes in their own juice are one of the best options canning tomatoes, which in this way turn out to be very tasty, natural, and retain their beneficial properties and are suitable for preparing various dishes with tomatoes. Cover the tomatoes in their own juice for the winter.

Tomatoes in their own juice, a recipe for preparing them for the winter by Elena Timchenko

These tomatoes in their own juice are very tasty, here you can eat a canned tomato and drink tomato juice. You get two tomatoes in one.

Tomatoes in their own juice - a simple recipe

A very simple and practical recipe in which there is a use for large, soft, and slightly crushed tomatoes. What you will need for preparation:

Large, ripe tomatoes for juice
Small tomatoes
Salt and sugar
Allspice
Bay leaf
Cloves and cinnamon (optional, this is not for everyone)

Sort the tomatoes - large, crumpled, soft tomatoes will go into juice, smaller tomatoes will go into jars.
Grind the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and place on low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves. After the juice boils, skim off the foam and boil the juice until foam stops forming (12-15 minutes).

At the same time, boil water in another saucepan. Place the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes sit while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, cover with a blanket and leave until completely cool.

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

Tomatoes in their own juice, sliced: prepare the juice and close

The Lazy Way to Cook Tomatoes in Your Own Juice

To prepare tomatoes for this recipe we will need:

Tomatoes - 1 kg;
One medium-sized beet;
One daikon radish;
Garlic and herbs.

We wash the tomatoes and make several punctures with a toothpick. Now we make the filling for the tomatoes: grind the daikon, beets and a couple of tomatoes to puree in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).

We also add pepper and vinegar (two teaspoons). Bring the filling to a boil, boil for ten minutes and pour it over the tomatoes.

The tomatoes will be ready in three days. Watch the video of the cooking process:

Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru

Ingredients (for 3 1L jars):

3 kg small tomatoes,
2 kg large tomatoes,
60g salt,
50g sugar,
for flavoring - allspice peas or cinnamon.

Wash small tomatoes, prick them with a wooden toothpick in several places, and place tightly in sterilized 1-liter glass jars. Chop large tomatoes as desired, place in an enamel pan, cover with a lid and heat without bringing to a boil, then rub the hot tomato mass through a sieve to obtain tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour the juice into a saucepan, bring to a boil, remove the foam, pour the boiling juice into jars with small tomatoes. Place jars of tomatoes in water, cover with lids and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.

Tomato juice made from large tomatoes does not need to be strained through a sieve, unless its homogeneity is too important; in this case, the tomatoes should simply be peeled, scalded, then chopped and simmered, then pureed, after which the juice passed through can be added to the mass. press garlic and allspice.

Tomatoes in their own juice for the winter: subtleties of preparation

If you want to use tomatoes prepared for the winter in their own juice for preparing various dishes, then before storing them in jars, you can remove the skin, pour boiling water over it for a few seconds.
To put in a jar you need to use medium-sized tomatoes of the same degree of ripeness(either all brown or all red). These tomatoes should not be soft.
Here are the ones that are used for cooking fillings should be fleshy, juicy, very ripe, soft.
If you want delicious canned tomatoes, make sure they are V fresh were delicious, and those that are too sour will remain sour after harvesting.
Any spices other than salt can be omitted, but salt acts as a preservative, so you can’t do without it in the process of preparing tomatoes canned in their own juice. Cinnamon, sugar, pepper - this is optional. You shouldn’t put too much salt either - add exactly as much as indicated in the recipe.

If in winter you often prepare dishes that require tomatoes, then you have probably thought about canning tomatoes in their own juice. Appetizing tomatoes that will be stored in a jar with tomato juice are not only delicious snack for any side dish, but also delicious healthy drink, made without preservatives or other chemicals. These tomatoes can also be used for cooking tomato sauce, add to soups.

Canning tomatoes in their own juice

Not at all difficult to do canning tomatoes in their own juice, recipes have a number of features, but even a novice housewife can handle the process. For three liters of finished product, you need to take three kilos of small tomatoes (cream), two kilos of large fruits, juicy and fleshy, 50 g of sugar and 60 g of salt. You can also add a few peas of allspice, a piece of cinnamon or hot pepper to each jar.

Small fruits must be washed thoroughly, then pricked with a toothpick in several places, and placed in clean three-liter (you can also use two-liter) jars. The fruits should reach the shoulders. By the way, you can cook tomatoes using the same recipe, which are then used to make sauces, for example, Bolognese, or other dishes. But in this case, it is necessary to remove the skin from the fruit; to do this, they must be dipped in boiling water for a few seconds so that it peels off easily.

Now we move on to large tomatoes, they need to be cut into several parts, placed in a saucepan with a lid so that they heat up, but do not boil. The hot mass must then be rubbed through a sieve to obtain tomato juice. Dissolve sugar and salt in the juice, one tablespoon for one and a half liters of juice or two teaspoons for every half liter. You can also add a pinch of cinnamon for every half liter. Some people simply remove the skin and don’t put it through a sieve, but seedless juice is much more pleasant to drink. You can also add a few cloves of garlic, then they can be easily removed.

The tomato mass must be put on fire in an enamel pan, brought to a boil, skim off the foam and pour into jars. Then they need to be sent for pasteurization: they need to be sterilized in boiling water for about half an hour, and in hot water (85 degrees) for about an hour.

Pour boiling water over the iron lids or boil for a couple of minutes, then close the lid and roll up. Next, the jars need to be turned over and wrapped warm blanket. Leave it in this state until it cools completely, and then transfer it to a storage location - in the cellar or on the balcony.

In fact, there will be no difficulty when you do canning tomatoes in their own juice, recipe with photos may not be needed, because all the main points of preparation and further preparation are simple and understandable.

Canning tomatoes in their own juice: recipe

In another version recipe with photo: canning tomatoes in their own juice involves adding vinegar. We will need three kilograms of cherry or other small fruits, for example, the “Lady fingers” variety, also a liter of natural tomato, a spoonful of salt and three spoons granulated sugar, four tablespoons of 9% vinegar.

First you need to prepare the marinade by mixing the juice with salt, sugar and vinegar. Place the enamel pan on the fire and boil.

All fruits must be thoroughly washed under running water. Then place them in sterilized jars. If you decide to preserve cherry tomatoes, then small containers - 0.5-1 liter - are suitable, but for cream and ordinary small tomatoes it is better to take 2 or 3 liter jars.

If you are planning to do home canning, then it is advisable to grow your own tomatoes, for example, small ones of 20-80 grams will suit you, and cherry tomatoes can even be grown on a windowsill.

Boil the kettle and pour boiling water into the jars, leave for five minutes, and then drain the water. Pour the prepared boiling marinade into the jars. Place for sterilization (15-20 minutes) and can be rolled up with iron lids.

We also suggest taking a closer look at the question of how to prepare the juice you need for this recipe yourself. Firstly, for half a liter of prepared tomato juice you need to take about 600-700 grams of fleshy tomatoes. So, all the fruits are in front of you, now you need to do the following manipulation with them. Take a wide, deep bowl, boil water in it and lower the fruits in portions; you can do this using a colander. They should only be in boiling water for a couple of minutes, and then they should be immersed in cold water.

After this method, the skin will peel off the fruit without any extra effort and they will be ready to prepare juice. They must again be placed in a colander and gently wiped with a masher, and the mass will fall into an enamel bowl. Then the mass must be additionally filtered through a fine sieve or gauze to obtain a homogeneous, seedless mass.

Now this product can be used for further preparation, but some still do not do additional filtration, because the drink with seeds turns out very tasty.