Delicious recipes for tomatoes in their own juice. Tomatoes in their own juice - collection of recipes

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. IN lately I try to cook with less vinegar so as not to harm the stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in own juice. Here you get a double benefit - you can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!

Today I want to introduce you to several wonderful and simple recipes tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For such a workpiece it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

salt - 1.5 tbsp. l.
sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little into the bottom. hot water and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Simple and quick recipes Everyone probably loves it very much. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But the taste of our preparation will not suffer from this. Let's get started.

We will need:

tomatoes

For 1 liter of tomato juice:

salt - 1 tbsp. l.
sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large tomatoes yellow, and put small plum tomatoes in jars.

Tomato juice can be squeezed using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

In the classic recipe for preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
black peppercorns
bay leaf
allspice
garlic
cinnamon
carnation

On 1 liter jar:

salt - 1 tbsp. l.
sugar - 1 tsp.
vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Filling the jars hot water, it’s most convenient from a teapot. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the finished hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

tomatoes

For 1 liter jar:

salt - 1 tbsp. l.
sugar - 1 tsp.
vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, on a tomato sharp knife make a crosswise cut.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the jar on top. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan with hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add bell pepper to the marinade, the appetizer will receive a special flavor. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.

We will need:

tomatoes
bell pepper
celery leaves
garlic
bay leaf
black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small, beautiful tomatoes that we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh celery leaves at the bottom of the jar.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of cloves of garlic inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Cut the bell pepper into small pieces. Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a fast and in a simple way cooking tomatoes in their own juice. And I think you will like it.

So, another method of preparation that will help please you and your family for a long time. cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!

Tomatoes are an indispensable decoration on the dinner table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every housewife knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the particularly simple and popular ones. You don’t need any special skill to implement it, and the list of required ingredients is minimal.

Canning tomatoes in their own juice

When you choose a recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash the tomatoes well. Let's dry them. Next, prepare tomato juice (we’ll look at the methods below). Based on reviews, it is recommended to make it with a reserve, because it will be very disappointing if there is not enough of this product. And the excess can be used somewhere else or just drunk. Also important stages are laying, sterilizing and twisting vegetables. More on this below.

Tomato juice

Tomatoes for canning can be prepared in more than one way. Let's take a look at some of them:

The first method is the simplest. Let's take tomatoes. Remove the stalk. Cut the tomatoes in half and grind in a blender.
Second option. Cut the tomatoes into 4-8 parts. Take a large saucepan, pour some water into it and put in the chopped tomatoes. Keep the container over medium heat, which is reduced when the tomatoes boil. All this is cooked for two hours and stirred periodically. Next, let the resulting tomato mass cool. Then, to separate the skins, rub the puree through a colander.
Method three. Remove the stem from the tomatoes, chop them, heat them, but to prevent them from boiling, grind them through a sieve. Add the necessary spices to the resulting mass and put it back on the fire. If you need to use allspice and cinnamon, they should be tied in a gauze knot and placed in a pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.

Our tomato is ready, let's start laying the tomatoes.

Putting vegetables in jars

The recipe “Tomatoes in their own juice” implies that the vegetables should be placed in sterile jars. Therefore, first wash the containers properly. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to the pre-prepared tomato juice (calculated at 10 g per liter) and boil it a little. Pour hot juice over the tomatoes and cover with metal lids, which are recommended to be boiled beforehand.

Sterilization

Tomatoes in their own juice must be sterilized before rolling. This is done very easily. Take enough pan large size. Bring the required amount of water to a boil. Place a rag folded several times or a wooden grid on the bottom of the pan. In this case, the jars should stand firmly and not come into contact with the pan.

Sterilize containers. A liter jar should be in boiling water for about 20 minutes, and a two-liter jar should be in boiling water for half an hour.

We take out the jars and screw them on.

Marinated tomatoes

Let's look at how to cook pickled tomatoes in their own juice. For a three-liter jar we will need the following products:

small tomatoes (dense) - 2 kg;
overripe tomatoes (soft) - 2 kg;
peeled garlic and horseradish root - ¼ tbsp each;
sweet pepper - 250 g;
sugar and salt - 5 and 2 tbsp. respectively.

Cooking process

To begin, wash the overripe tomatoes and cut them into large pieces. Place in a container and bring to a boil. When they are completely soft, grind them through a sieve. Add salt and sugar to the pureed juice we received. Stir everything well and put on fire. Finely chop the garlic or squeeze through a garlic press, grate the horseradish, pass twice sweet pepper through a meat grinder. Add all this to the boiled tomato juice.

We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars that have been sterilized in advance. Pour boiling tomatoes over the tomatoes and cover with lids. Sterilize for 25 minutes. Roll up the pickled tomatoes in their own juice (see photo below), turn them upside down, and wrap them up.

Option without sterilization

The recipe “Tomatoes in their own juice” may not be so complicated. So we will use:

small hard tomatoes - 3 kg;
soft juicy tomatoes - 3 kg (for juice);
peppercorns (black) - 8 pcs.;
dill and parsley - 2 sprigs each;
sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.

Wash the tomatoes. Then wash and finely chop the greens. To prepare the juice, cut the fruits into large pieces and place them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should become soft as a result. Using a sieve, separate the pulp from the boiled tomato mixture from the juice.

As noted in the reviews experienced chefs, tomatoes for rolling (small) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we place them tightly in sterilized jars, add 2 black peppercorns to each container, and pour boiling water over them. Cover with lids and leave for 20 minutes.

The tomato juice needs to be brought to a boil again. Add salt and sugar to it and mix. We pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.

Turn the tomatoes upside down in their own juice, wrap them up and leave until completely cool.

Recipe with horseradish and garlic

“Tomatoes in their own juice” preparations according to this recipe can be used as an excellent sauce, suitable for meat and a variety of side dishes.

We are counting on a three-liter jar. Take (the ingredients are for 2.5 liters of filling):

tomatoes - about 1.5 kg + for filling;
garlic - ¼-½ tbsp.;
carrots - 250 g;
sweet pepper - 250 g;
parsley;
horseradish - ¼-1 tbsp.;
sugar and salt - 5 and 2 tbsp. respectively;
allspice (peas) - 5-6 pcs.

As usual, we sterilize the jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. Place parsley at the bottom of all jars and tomatoes on top.

To prepare tomato juice, remove the skin from the tomatoes and grind them in a meat grinder, food processor or blender. In the same way you need to chop horseradish, garlic, sweet pepper and carrots. We take garlic and pepper to taste.

Fill the tomatoes with boiling water to the top, cover with lids, then with a blanket or warm towel. Keep them in this form for 5 minutes. We drain the water. The second time we pour boiling water. Leave it like this for 10-15 minutes.

During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Add chopped vegetables. Boil over low heat until foam stops forming completely.

Drain the water from the jars. Pour boiling juice over immediately. We roll up the lids, put them upside down, and wrap them in a warm blanket.

"Lazy" tomatoes

Pickling tomatoes in their own juice according to this recipe is easy and simple. That's why they are called "lazy". Adding seasonings and sterilizing vegetables is not intended. In addition, such blanks are perfectly stored.

Place the tomatoes in a clean jar, pour boiling water over them twice, leave for 10 minutes each time. Pour in the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half glasses). We roll up the jars.

A few more recipes

Everyone knows about the health benefits of tomatoes, both in fresh, and in blanks. There is an opinion that if you eat one tomato a day, this will be a kind of prevention of cancer of the bladder, lungs, prostate gland and other organs. We invite you to familiarize yourself with several useful options pickling tomatoes in their own juice.

Dietary recipe - "tomatoes in their own juice." It does not use salt, sugar or vinegar. As you know, there are people who are prohibited from these products for health reasons, or who need to consume them in limited quantities.

So, cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize the containers for 15 minutes and roll up. This is how easy it is to prepare natural tomatoes in their own juice.

Tomato slices recipe

These tomatoes have an amazing taste, and most importantly, according to reviews, they store well without vinegar. At the bottom of the jar we put a clove of garlic, a bay leaf, a small onion, and black pepper - 2-3 peas. Cut the tomatoes into slices, put them in a jar and fill them with hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize for 5 minutes. Add vegetable oil (one tbsp). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.

Recipe for peeled tomatoes in their own juice

We take red tomatoes, scald them with boiling water, remove the peel, and place them tightly in (sterilized) jars. Place dill, currant leaves (black), garlic on top. Pour marinade (boiling): liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid- a quarter tsp The preparation turns out even tastier if you use tomato juice rather than water. Such tomatoes are quickly eaten, and the juice is drunk.

Storage of workpieces

Storing, as well as cooking tomatoes in their own juice, is very easy. To do this, the jars need to be placed in a cool and dark place. If your home is not hot, then this preservation is well stored in the pantry at medium room temperature.

Subtleties of cooking

Such preparations - tomatoes in their own juice - require compliance with certain simple rules. Judging by the reviews of experienced housewives, the most important of them are the following:

Firstly, if tomatoes are intended to be used as an ingredient in cooking different dishes, before putting them in jars, you need to pour boiling water over them for a few seconds and remove the skins.
Secondly, when we canned tomatoes in their own juice, we choose medium-sized fruits for this and always the same in degree of ripeness. It is important that they are not too soft. The exception is those tomatoes that will be used to prepare fillings. In this case, they should be juicy, meaty, fairly ripe and soft.
Thirdly, for tomatoes to turn out well, you need to check them taste qualities fresh. Obviously, vegetables that are too acidic will also be so in the form of preparations.
Fourthly, you can remove any spices (cinnamon, pepper, sugar) from the recipe with the exception of salt, since it is a preservative necessary in the process of preparing tomatoes in their own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.

Canning food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for future use allow you to always have the right ingredient on hand to make a particular dish. There is no need to run around the shops and waste time on processing and preparing the original products. It is much easier to get the right jar from the shelf and solve the problem without additional effort.

It is difficult to imagine first or second courses that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is included in various sauces and fries, without which many dishes lose not only appearance, but also peculiar only to them unique taste and aroma. The ideal option for preparing tomatoes is undoubtedly canning in natural filling. To do this you need to know how to do it. There is nothing complicated here. You just need to do it step by step necessary actions. And the result will be guaranteed.

As you know, how many people there are, so many opinions. Therefore, every housewife has her own recipe for making tomatoes in their own juice. But they are all united by a clear sequence that must be followed during the preparation process. The process itself takes very little time. It will take no more than two hours for jars of delicious tomatoes floating in a fragrant filling to appear on the table.

So, how to do it First you need to prepare the necessary starting products. For canning, it is better to take small vegetables. They are easier to put in jars. And to prepare a liquid medium, you can use several large tomatoes.

Products you may need: 2 kilograms of small tomatoes, 3 kilograms of large tomatoes, 2 regular tablespoons of sugar and salt.

The process itself consists of several main stages:

Rinse the vegetables thoroughly.
Carefully place small tomatoes in jars to the top. First, the peel must be pierced with a needle in several places.
Chop large tomatoes randomly, place in a saucepan and bring slowly to a boil under the lid.
Then rub the mixture through a sieve. The result will be natural
Add the required amount of salt and sugar for every 1.5 liters of hot mass, stir carefully.
Pour the mixture into jars, cover them with a lid and place to pasteurize in a wide container with boiling water for 8-10 minutes.
Seal the jars and turn them upside down. Leave in this position until completely cooled. You can store them anywhere.

This is the simplest, but not the only way to do it at home. There are others too.

In cooking it is usually done in two ways. It all depends on the type of main starting product. Unpeeled or peeled tomatoes can be used for preservation. Here the cooking technology is slightly different. The process will look like this:

Rinse small tomatoes.
Cut the peel of each tomato in several places.
Place the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
After the time has passed, remove the tomatoes from the water, peel them and carefully place them in pre-sterilized jars.
Grind the remaining tomatoes in a meat grinder, boil the resulting mixture over low heat for 15 minutes.
Then add sugar and salt.
Pour the resulting hot mixture into the contents of the jars and close tightly with metal lids. In this case, there is no need to sterilize.

These tomatoes can not only be eaten as an independent dish. They are perfect for preparing various flavorful sauces.

Very delicious tomatoes You can cook it in your own juice without using any additives. This is done extremely simply:

Remove the stems from well-washed vegetables.
Chop the tomatoes randomly. The pieces should be large enough.
Place the products in a saucepan and place on low heat. After boiling, cook the mixture for 20 minutes.
Place the finished mixture in prepared jars and roll up.

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

In general, tomatoes in their own juice are a universal winter supply. Very convenient in winter period year to open a jar of healthy deliciousness that can be used as an appetizer or as a side dish for a meat dish.

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

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

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

1.

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

Products:

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

Step-by-step description of actions:

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

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

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

4. Grind the remaining large tomatoes in a blender until pureed.

5. Add to fill granulated sugar and salt.

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

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

8. Remove water from jars of cherry tomatoes. Pour freshly prepared into jars hot pour from tomatoes.

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

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

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

2.

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

Components:

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

Cooking sequence:

1.Rinse the tomatoes drinking water, remove the tails from the fruits.

2. Prepare all aromatic spices.

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

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

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

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

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

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

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

3.

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

You will need:

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

Canning steps:

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

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

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

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

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

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

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

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

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

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

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

Good luck with your cooking!

4.

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

Compound:

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

Sequence of steps for canning:

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

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

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

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

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

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

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

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

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

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

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