A simple recipe for tomatoes in their own juice without sterilization. Recipe: tomatoes in their own juice

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 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 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 add another ladle for evaporation.

In the second pan, pour one level tablespoon of salt and one teaspoon granulated sugar.

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 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

You will need:

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

Preparation:

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

Olga 8.08.12
Good afternoon.
The recipe for tomatoes in their own juice contains no vinegar at all. Are these tomatoes only stored in the refrigerator? At room temperature will they explode?

Alena
And to you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for sterilizing dishes (bottles and lids) and sterilizing tomatoes in juice are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to place them near a battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.

Dina 08/05/13
I made everything according to your recipe. The tomatoes turned out beautiful, and I think they were tasty. We'll open it in winter, then we'll try it :-)

Leila 08/13/13
I have two buckets of Cherry tomatoes ripe in my garden bed. Do you think they can be rolled in tomato juice according to your recipe? Cherries have thin skin, won't they fall apart? If everything worked out, it would be very good, beautiful and original.

Alena
Leila, you can safely roll up cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stem with a toothpick so that they do not crack when you pour hot juice. For tomato juice, it is better to use regular tomatoes.

Summer resident 08/13/13
I have a question. In your recipe for rolling tomatoes, the phrase Cook the chopped tomatoes in an enamel bowl until they become soft means that the tomatoes are boiled in their own juice or do you need to add water? And also, should the skins of those tomatoes that we put in jars be removed or not?

Alena
No need to add water. To make the tomatoes release their juice faster, cover the pan with a lid. If you don’t want to spend a lot of time making the juice, you can mince the tomatoes and then cook the juice.
Whether or not to peel the tomatoes is at your discretion; this does not particularly affect the canning recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And also, peeled tomatoes are softer, more of them fit in a jar, so less tomato juice is required.

Nina Zubko 08/14/13
Everything turned out great! I rolled up ten three-liter bottles according to your recipe. The tomatoes are beautiful. Thanks a lot!

Irina 11/21/13
I also make these tomatoes using the same recipe. I only use the microwave to speed up the juice preparation process. I cut the tomatoes into slices, put them in a bowl, cover with a MV lid and leave for 3 minutes. Tomatoes also release juice. And then I put it through a screw juicer. It will be faster this way.

Alena
Irina, thank you for the interesting addition to the recipe.

Zukhra 02/07/14
What could be better than tomatoes in their own juice...?! I have always planted a lot of tomatoes, and always several favorite varieties. I preserved a little in the usual way with spices, but mostly in its own juice). Such tomatoes were eaten quickly and the tomato juice was used to prepare some dishes, instead of the same purchased tomato paste or sauce. A very practical preparation!

Lilia 07/29/14
Your tomatoes in juice turned out beautiful, Alena, and positive feedback many. So the recipe is good, I will use it.

Ekaterina 08/03/14
Very good recipe, I rolled tomatoes last year, so I’m going to make them again. My son enjoys drinking the juice; I don’t buy industrial juice.

Alena
Ekaterina, thank you for your feedback, wish you good health)))

Marina 09.08.14
I have been preparing these tomatoes for 10 years now. My family loves them very much. At first I prepared the juice with a meat grinder, but now a juicer saves the day. They are stored in my house in a closet not far from the stove and have never exploded. This year I decided to sterilize it in the oven, let's see what happens.

Julia 08/13/14
Good afternoon The recipe describes in great detail the process of preparing tomatoes, but I have a question: in some recipes they write that jars of tomatoes are pasteurized at a temperature below 100 degrees without bringing the water to a boil. As I understand it, your recipe calls for the water to boil? Thanks for the answer!

Alena
Yulia, you understood correctly, the water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization; as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; boiling kills bacteria and most spores. This type of seaming is much better preserved and does not need to be stored in the refrigerator. Simply store in a cool, dark place.

Natalya 08/15/14
I rolled up several bottles of tomatoes according to your recipe. Just to save time, I filled them with purchased tomato juice. Of course I boiled it thoroughly. Do you think they will be stored well?

Alena
Natalya, with store-bought tomato juice, rolling is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as healthy as freshly prepared at home.

Irina 08/18/14
I can’t understand how jars are sterilized. Do we put the filled jars in boiling water for 30 minutes? and then how to get them out of the fiery hot water and how far does the water reach the jars? It’s boiling, which means it can get into the jar?

Alena
Irina, be sure to buy special tongs for the canning jar; they cost pennies, but they greatly simplify the canning process.

First wash the jars and lids thoroughly, then scald them with boiling water.
Place tomatoes in prepared jars and fill them with hot tomato juice. Fill the jar to the shoulder line or slightly below (as in the photo). You cannot fill it to the very top, because when heated, the liquid expands and the juice begins to pour over the edge.
Prepare a large saucepan in advance with hot water. It is also advisable to measure the required volume in advance.
Carefully place the cans of tomatoes into the pan (the cans are covered with lids, but not rolled up).
The water level in the pan is one and a half to two fingers below the top edge of the jar. Boiling water should not be poured into jars.
We sterilize according to the recipe, depending on the volume.
We take out the jars using tongs, which help to grab hot jar at the very neck. Since 2 or 3 liter bottles weigh quite a bit, we definitely call on helpers with biceps)))
Roll up the tomatoes in a tomato sauce.

Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are good.

Vika 02.22.15
In my opinion, it's simple perfect recipe twisting tomatoes for the winter, as they say, two in one. My whole family eats them with great pleasure, and I use tomatoes to make borscht. It turns out that I save both cans and space in the pantry)). And the most important thing is that there is no vinegar here, I even give these tomatoes to my two-year-old son without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. They are delicious, and most importantly, nothing is wasted: the tomatoes are eaten, the juice is drunk.

Olga 02.08.15
Beautiful tomatoes. Many good reviews. So I took note of the recipe.

Mitrushina Tatyana 13.08.15
I reviewed a lot of recipes. I settled on yours. I went to do it. God bless!

Alena
Tatyana, trust in God, but also keep an eye on technology)))

Vitaly 09/03/15
Is it possible to do this without sterilization? Well, the first time pour boiling water, and the second time with juice...

Alena
Vitaly, we will definitely sterilize!!! There is no vinegar in this recipe, everything is natural, so no experiments! We carefully read the rules of sterilization))))

Max 09/06/15
Vitalik, bro, tomatoes don’t need to be sterilized or even washed. Gee... then let me know how it went :))))))

Svetlana 09/28/15
Don't you need spices?

Alena
Svetlana, you can add your favorite spices at your discretion. This is exactly the same as every housewife adjusts the amount of salt and sugar to her taste))) Although... the most valuable tomato juice is without salt, sugar or spices at all. Then, right into the glass, add salt and a pinch of freshly ground pepper.

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 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 to get delicious canned tomatoes, check that 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.

Almost every housewife rolls tomatoes in their own juice for the winter. Every experienced mother of the family has finger-licking recipes. And, as a rule, a notebook where it is written down how to do it good blanks for the winter, carefully stored and passed on from generation to generation.

But now there is no particular problem to find good recipes - experienced housewives They are happy to share them and post them on the Internet. You will find a selection of the best in our article. So, how can you make the most delicious tomatoes in its own juice for the winter? Recipes with photos and descriptions of the process are presented below.

Classic recipe

If you cook tomatoes according to classic recipe, then you can get delicious snack to potatoes and meat dishes, and dressing for borscht or other soup, and natural tomato juice that you can drink. Tomatoes in their own juice classic version They are prepared without vinegar, which is why they are so healthy.

Ingredients you will need:

three kilograms of small tomatoes
two kilograms of large and soft tomatoes for juice
three tablespoons of granulated sugar
two tablespoons of salt
bay leaf and allspice to taste

Cooking method:

After the tomatoes have been washed and dried, and the jars have been sterilized, you can begin preparing the stock for the winter. First you need to pierce each small tomato from the side of the stalk with a toothpick. Then we put them aside and take large tomatoes. We make juice from them. You can use a meat grinder for this, or modern devices- juicer and blender.

Pour the juice into the pan through a sieve and place on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the heat a little and cook for three to four minutes. While the juice is cooking, put the tomatoes in jars - as many as will fit. Then place the jars on a towel and carefully pour in the boiling juice. The containers must be filled to the very top. Then we take clean lids, keep them in boiling water for some time and roll up the jars. Be sure to turn them over, place them on a flat surface and wrap them up.

When the jars have cooled, put the lids on top and look - if not a single lid has come off, is not swollen, and no air is allowed in, then everything is fine, and the preparations will last all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the preparations to be stored longer, then you can put jars of tomatoes and juice to sterilize, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also not be the same.

List of products per liter jar:

1.3 kilograms of pink tomatoes
tablespoon salt
two bay leaves
teaspoon sugar
optional peppercorns

Preparation:

We wash the tomatoes and place them on a towel or napkin to dry a little. After this, carefully trim the stalks and cut them into slices. Then we take the prepared jar (necessarily sterilized) and put the tomato slices there. Sprinkle them with salt, add sugar, bay leaf and pepper. Fill the jar to the end. After this, cover the container with a lid and set to sterilize. The jar should sit in a saucepan over low heat for about forty minutes. It's better to put a towel on the bottom.

All that remains is to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes after two months. Tomatoes should be stored in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because this preparation allows them to preserve their natural taste. To make an extremely healthy snack that will last a long time, you can do without vinegar - replace it with citric acid.

Here is the list of ingredients for a two-liter jar:

two kilograms of tomatoes
pinch of citric acid
half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped cut on the smooth side where there is no stalk. The main thing is to cut through the skin; it is better not to touch the flesh. Place the tomatoes in any container and pour boiling water over them. Wait a minute, then drain the water and rinse the tomatoes cold water. After this, carefully remove the skin from them and remove the stalk.

Place the tomatoes in a sterilized two-liter jar after pouring citric acid and salt into the bottom. A few tomatoes will definitely not fit at this stage; they will need to be put into a jar later. Cover the container with tomatoes with an iron lid and place it in the pan so that it is sterilized. Leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the previously set aside tomatoes will also fit. Add them to the jar - the juice that has come out of the tomatoes should rise to the top. All that remains is to roll up the jar and place it with the lid down under a warm blanket or jacket. This product can also be stored at room temperature.

Simple recipe with vinegar

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for tomatoes in their own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you will get three cans of blanks.

Required Products:

about five kilograms of tomatoes (half small, half large)
50 grams of sugar
three tablespoons of salt
teaspoon of vinegar per liter
optional black pepper and cinnamon

Preparation:

First of all, wash all the tomatoes and set them aside to dry a little. Then take small tomatoes and pierce them with a toothpick or wooden stick where the tails were. Firm tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be less salted and will be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or other in a convenient way) and put tomatoes in them.

Now you need to prepare the juice itself. It will require large tomatoes. They need to be cut into several pieces and placed in a pan or other container that can be placed on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt, and if desired, pepper and cinnamon. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so you will need two teaspoons of vinegar.

Let the juice cook. And periodically remove the foam. The tomato sauce should simmer slightly for about twenty minutes. You need to pour the boiling juice into the jars. Then we screw the lids on the containers, turn them over and wrap them in a warm blanket or blanket.

This is how tomatoes are prepared without sterilization. Sterilization is used when vinegar is not added to the workpieces.

Tomatoes can be rolled with or without skin. It’s better to make both of these, since peeled tomatoes can be used to prepare various dishes.
It is best to use tomatoes of the same size and proven varieties. They must also all be of the same degree of maturity. This way the preparation will be tastier.
Soft tomatoes will turn into mush, so it’s better to take these for juice, while the elastic ones should be left whole and put in jars.
It is not necessary to use spices, although many housewives add bay leaves, pepper, cinnamon, cloves or herbs. The required ingredient is salt. Without it, the preparation will not work.

Cook with pleasure, and then the result will be excellent!

Bon appetit!

When a tomato is, as they say, in abundance, you can’t think of any ways to preserve the harvest! Marinated, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both a snack and delicious juice, as they say, two-in-one!

In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with minor damage, there is nothing wrong with that, all the bad places can be cut out.

So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can follow the path described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Place on low heat and steam, warm through without bringing to a boil. Then rub the mass through a sieve. The juice will be without skin and seeds. However, tomato puree obtained using modern kitchen devices can also be rubbed through a sieve to get rid of the seeds. Or you can leave everything as is, it’s a matter of taste.

Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and put the fruits in boiling water for 3-5 minutes, and then transfer them to cold water, in which put ice. This technique with a shock temperature difference allows you to easily remove the skin without affecting the pulp. If you don’t want to fuss, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of the stalk. This technique will keep the tomatoes intact.

It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, useful product, which can be safely given to children. However, if you want to make a spicier appetizer, you can add vinegar, ground black and red pepper and other spices to taste. And we bring to your attention several simple recipes.

Tomatoes in their own juice (classic recipe)

Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice,
3 tbsp. Sahara,
2 tbsp. salt,
bay leaf, allspice peas - to taste.

Preparation:
Wash small tomatoes and prick the stem attachment points with a toothpick. You can remove the skin if you wish. Place the prepared tomatoes in sterilized jars. Chop overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices. Bring to a boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the hangers of the jars and boil. Place a cloth on the bottom first to prevent the jars from bursting. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cool. Store in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients for a 2-liter jar:
2 kg tomatoes,
½ tsp. salt,
1 pinch of citric acid.

Preparation:
Sterilize two-liter jars. Remove the skin from the tomatoes by making a cut and scalding them with boiling water. Remove the stems. Add salt and citric acid to the bottom of the jars and fill them with tomatoes. A few tomatoes won’t fit, no big deal, after sterilization the tomatoes will settle and you can add them. Place the filled jars in a wide saucepan, having previously placed a towel under them, pour boiling water up to the hangers and put on fire. Cover the jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and use a spoon, be sure to pour boiling water over it, and press the limp tomatoes. Add the remaining tomatoes and press well with a spoon so that the juice that has released from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll it up, turn it over, wrap it up.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp. salt,
9% vinegar - 1 tsp. for every liter of juice,
ground black pepper, ground cinnamon - to taste.

Preparation:
Wash small tomatoes and prick them with a toothpick where the stalks attach. Cut overripe tomatoes into slices and place in a saucepan. Place on the fire, warm up and then rub through a sieve. Return the tomato juice to the pan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off any foam. Pour boiling juice over the tomatoes in the jars and roll up immediately. Turn it over, wrap it up.

Tomatoes in their own juice “Amazing”

Ingredients:
small tomatoes,
overripe tomatoes for juice,
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp. sugar - for every liter of tomato juice,
1 tbsp. salt - for every liter of tomato juice.

Preparation:
Prick small tomatoes. Place washed herbs, spices, garlic cloves and a couple of sweet pepper rings at the bottom of sterilized jars. Fill the jars with tomatoes. Pour boiling water over it, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, skim off the foam and pour the boiling juice over the tomatoes in the jars, first draining the water. Roll it up and turn it over.

Tomatoes in their own juice can be made especially piquant for the winter by adding finely grated horseradish (about a tablespoon) to the juice.

Tomatoes in their own juice (with tomato paste)

Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water,
2.5 tbsp. Sahara,
½ tbsp. salt,
5-6 peas of allspice,
1 tbsp. apple cider vinegar
greens - to taste and desire.

Preparation:
Wash the tomatoes, place them in boiling water for a couple of minutes, then pour ice water. Remove the skin, place in sterilized jars and fill with boiling water. After a few minutes, drain the water. Mix water with tomato paste, add the remaining ingredients and boil. Pour the boiling sauce over the tomatoes in the jars and immediately roll up. Turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina