Tomatoes in their own juice without sugar. Tomatoes in their own juice for the winter

If they are eaten fresh, just plucked from the bush, sprinkled with a pinch of salt - perhaps the best food that summer gives us. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of a summer tomato in winter, in your own juice for the winter according to our recipe.

About the benefits of the workpiece

Own tomatoes for the winter will bring great benefits to you and your family:

Firstly, tomatoes in their own juice retain useful mineral salts, trace elements and most of the vitamins.
Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
Third, it's profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from one's own or good tomatoes bought at the market. At the same time, canned food will come out cheaper, and you can easily and easily prepare a variety of tomato sauces and dressings.

Before you start canning tomatoes in your own juice, carefully read the entire recipe, prepare the necessary equipment and the right amount of ingredients.

Kitchen appliances and utensils

To preserve tomatoes in your own juice, you will need:

glass jars, best of all with a capacity of 700 ml to a maximum of 2 liters;
tin lids for conservation with rubber seals;
a lid with holes and a spout for draining liquid from cans;
pans: two large ones - for sterilizing jars and boiling juice, and one small one - for sterilizing lids;
grate in a large pan - for placing cans;
manual auger juicer;
tongs-lifter;

Required Ingredients

Before starting conservation, stock up on all the necessary ingredients:

tomatoes;
salt;
sugar.

Features of product selection

In order for the preservation to come out tasty, the products for it must be carefully selected. Tomatoes need to be taken at the peak of ripeness, dense, medium-sized, if possible of the same size, without cracks, spots and growths. For the preparation of juice, the fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take large, not iodized, sugar - refined sand, and it must be dry.

Step by step recipe with photo

How to close tomatoes in your own juice - simply and step by step.

Important! Before starting work, carefully inspect the prepared dishes and materials. The glass should be free of cracks and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.

Tomato preparation

Selected tomatoes are thoroughly washed and the stalk is cut out.

twisting

Simultaneously with the preparation of tomatoes, tomato juice is prepared for pouring them. To do this, the tomatoes are cut into pieces and passed through a juicer.

boiling juice

After squeezing the juice, put the pot with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, the foam is not removed.

Sterilization of jars

Dishes and lids are thoroughly washed with soda or soapy water and rinsed with clean water. The lids are well wiped and dried.

For sterilization, a grate is placed on the bottom of the pan, jars are installed, poured with water almost under the neck and the water is brought to a boil. Boil 10 minutes. In the same way, in a small saucepan, the lids are sterilized along with the seals.

Packing tomatoes in jars

Prepared tomatoes are loosely placed in sterilized jars, one by one removing them from hot water with tongs.

Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, the lids are removed and the water is drained.

Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may burst.

Pouring juice

Boiled juice is poured to the top with jars of tomatoes, making sure that there are no air bubbles left in the container.

Almost every housewife rolls tomatoes in her own juice for the winter. Every experienced mother of the family has recipes for "you'll lick your fingers". And, as a rule, a notebook, where it is written how to make good preparations for the winter, is carefully stored and passed on from generation to generation.

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

Classic recipe

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

Ingredients that will be required:

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

Pour the juice into the pan through a sieve and put on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the fire a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - how much will fit. Then we put the jars on a towel and carefully pour in the boiling juice. Fill the containers to the very top. Then we take clean lids, keep them in boiling water for a while and roll up the jars. Be sure to turn them over, put them on a flat surface and wrap them up.

When the jars have cooled, we put the lid up and look - if not a single lid has come off, is not swollen, and does not let air through, then everything is fine, and the blanks will stand all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the blanks to be stored longer, then you can put the jars with tomatoes and juice to be sterilized, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare the blank according to this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use already 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
a tablespoon of salt
two bay leaves
a teaspoon of sugar
optional peppercorns

Cooking:

We wash the tomatoes, put them on a towel or napkin to dry a little. After that, carefully cut the stalks and cut them into slices. Then we take a prepared jar (necessarily sterilized) and put slices of tomatoes there. Sprinkle them with salt, add sugar, bay leaf and pepper. We fill the jar to the end. After that, cover the container with a lid and set to sterilize. In a saucepan over low heat, the jar should stand for about forty minutes. It is better to lay a towel on the bottom.

It remains only to roll up the workpiece and leave it to cool upside down under a warm thing. It is best to open such tomatoes in two months. Store tomatoes in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because it is such a preparation that allows them to preserve their natural taste. To make the most healthy snack that will last for 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
a pinch of citric acid
half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped incision 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 pulp. We spread the tomatoes in any container and pour boiling water. We detect a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will definitely not fit at this stage, they will need to be put in a jar later. We cover the container with tomatoes with an iron lid and put it in a saucepan so that it is sterilized. We 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 fit. We add them to the jar - the juice that stands out from the tomatoes should rise to the top. It remains only to roll up the jar and place it lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

Easy Vinegar Recipe

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for a tomato in its 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

Cooking:

First of all, wash all the tomatoes, lay them out to dry a little. Then we take small tomatoes and pierce them with a toothpick or a 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 salt worse and be less tasty.

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

Now you need to prepare the juice itself. For him, and require large tomatoes. They need to be cut into several pieces and put in a saucepan or other container that can be put 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 to it. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so two teaspoons of vinegar will be required.

We send the juice to boil. And periodically remove the foam. The sauce for tomatoes should boil a little for about twenty minutes. It is boiling juice that needs to be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or bedspread.

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

Tomatoes can be rolled with or without skin. It is better to make both of these, as skinless tomatoes can be used to prepare various dishes.
It is best to use tomatoes of the same size and proven varieties. Also, they must all be of the same degree of maturity. So the preparation will be tastier.
Soft tomatoes will turn into porridge, so it’s better to take such ones for juice, and elastic ones should just 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!

Enjoy your meal!

Canned vegetables are considered an excellent addition to meat dishes, mashed potatoes and porridge. Consider popular tomato recipes in their own juice for the winter, which are cooked at home. The dish turns out with excellent taste. Vegetables are juicy and flavorful. They have an attractive red color and are appetizing. In addition, two blanks are obtained at the output - tomatoes and fragrant juice.

Simple recipes for tomatoes in their own juice for the winter with citric acid and sugar

To preserve the natural taste of tomatoes, use the classic method of preparing the workpiece.

Ingredients needed:

tomatoes;
salt;
water;
peppercorns;
sugar;
garlic;
laurel;
lemon acid;
sweet pepper.

Tomatoes of fleshy varieties are thoroughly washed in water. Place in a bowl to dry.

Cut in half, send to the pan, put on low heat. When they give juice, cook for about 10 minutes. Then garlic, pepper, citric acid, salt, granulated sugar are added. Simmer over low heat for about 10 minutes. While the marinade is cooking, medium-sized tomatoes are thoroughly washed and dried.

Bay leaves, peppercorns, slices of bell pepper, and tomatoes are alternately placed in steamed jars. All ingredients are poured with prepared tomato juice with garlic and citric acid. Banks are covered with lids. The cooled product is stored in a cool room.

Consider another recipe for a tomato in its own juice for the winter with the addition of granulated sugar.

You will need simple products:

ripe tomatoes;
granulated sugar;
allspice;
(spice);
salt (a pinch);
laurel

Juice is made first. Washed tomatoes are put in a bulk container to dry. On each vegetable, a small incision is made in the form of a plus sign. Water is poured into a saucepan. Bring to a boil. In small batches, tomatoes are dipped in boiling water for 1-2 minutes. Then, with the help of a slotted spoon, the vegetables are taken out, after which they are lowered into cold water. Peel the fruit from the peel. Grind with a blender. Boil 15 minutes.

Tomatoes of elastic varieties with thick skin and dense pulp are suitable for harvesting.

Banks are carefully heated over steam. When dry, fill with washed tomatoes. Sugar is poured on top (4 tablespoons per 3 liter jar), salt (a pinch), cloves, pepper (several peas). Pour in tomato marinade, cover with lids.

Banks are folded into a voluminous pan, at the bottom of which is a kitchen towel or a metal stand. Pour water, put on fire. Sterilization of the product lasts at least 25 minutes. The jars are then sealed with lids. When cool, they are sent to the basement for storage.

A unique recipe for tomatoes in their own juice for the winter for busy people

The canning season requires not only effort, but also a lot of time. For those who only have one day off a week, there is an easy way to prepare delicious tomatoes without traditional sterilization.

Required components:

tomatoes;
garlic;
granulated sugar;
leaves ;
bell pepper;
Bay leaf;
peppercorns;
salt.

A suitable container is thoroughly washed with soda solution, turned upside down and allowed to dry. Place the lids in boiling water for 5 minutes.

It is advisable to wash the jars with a new sponge to prevent the ingress of germs.

Tomatoes are washed in cold water. Sorted carefully. For conservation, intact, elastic fruits of a beautiful appearance are selected. Their size corresponds to the opening of the prepared container. Cracked, large and wrinkled specimens are suitable for juicing.

Tomatoes, which are placed in a jar, are carefully pierced with a knife. It is best to do this in the place where the stalk was. The deeper the puncture is, the better the tomatoes will warm up and be saturated with salt.

This preparation of tomatoes for the winter is done without sterilization, which saves time.

At the bottom of the prepared container put celery leaves, peppercorns, laurel. Next come the tomatoes, a clove of garlic. Components are poured with boiling water. Banks are covered with lids, and then with a blanket for 25 minutes. After the time has elapsed, the water is drained.

The tomatoes left for the sauce are passed through a blender or meat grinder. Finely chopped bell pepper is added to the gruel. Thoroughly mix the mass. Put on moderate fire. Boil 15 minutes. Add salt and sugar. Pour hot brine over tomatoes. Seal with lids. Flip upside down. Cover with a thick blanket until completely cool. Store at a temperature not exceeding 5°C.

Small tomatoes with a "fiery" taste

Fans of spicy snacks will love the original recipe for a tomato in its own juice for the winter with garlic and hot horseradish leaves.

The following components are used for the case:

ripe tomatoes of different sizes;
bell pepper;
dill;
garlic;
horseradish leaves;
parsley;
salt;
laurel;
sugar;
allspice (peas).

The first step is preparing the banks. Wash thoroughly and sterilize over steam. The tomatoes are placed in a bowl. Pour in water and rinse several times. Dry naturally. The most beautiful specimens are set aside.

Horseradish leaves, dill umbrellas and parsley are washed. Then doused with hot water.

The product is made without vinegar. Because of this, it is suitable for people who have an increased level of stomach acidity.

Greens, a few peas of pepper, bay leaf are placed at the bottom of the steamed container. Then the tomatoes are laid in rows. Having reached the middle of the jar, cut the bell pepper into slices and garlic into slices. Next add the tomatoes.

The remaining vegetables are chopped with a blender. The porridge is poured into a saucepan. They put it on fire. The maximum time for boiling juice is 15 minutes. At the same time, with the help of a slotted spoon, the resulting foam is periodically removed. The finished tomato is filtered through a sieve to remove the remnants of the peel. The product is poured back into the pan, salt and granulated sugar are added. Cook over moderate heat for 5 minutes.

The resulting marinade is poured into jars with tomatoes. Cover with lids. Sterilize in the usual way 10 minutes after the water boils. Ready tomatoes are taken out of the water. When cool, they take it to a cool room.

Spicy vegetables without marinade

Usually, separately prepared brine is used for vegetable preparations. However, in this case it is not needed. Consider how to quickly cook tomatoes in your own juice for the winter. The recipe contains only one ingredient - tomatoes. First, wash them thoroughly. Then cut in half and tightly folded into steamed jars.

It is advisable to place the fruits cut down so that the resulting juice quickly fills the container.

Pour hot water into a large pot. Cover the bottom with a thick cloth. Stacked jars of tomatoes. The container is put on fire. After the start of boiling, jars with a capacity of 1 liter are sterilized for 20 minutes. A small load is placed on top, for example, some kind of cover.

Over time, natural juice will appear in the containers. The finished product is removed from the pan. Clogged and stored in the basement. Tomatoes in their own juice are used to make sauces or serve with meat dishes.

Easy Tomato Paste Recipe

Due to economic difficulties, not everyone can afford to buy a lot of tomatoes for canning. In this situation, a simple option for preparing a blank for the winter with tomato paste will help out.

Ingredients required for the case:

elastic tomatoes without flaws;
tomato paste;
salt;
sugar;
seasonings for an amateur.

Tomato paste is diluted with warm boiled water at the rate of 1:3. The mass is well mixed. Add sugar, salt, spices. Put on the stove and cook for 15 minutes after boiling.

Washed tomatoes are laid out in steamed jars. Pour the resulting juice and put on sterilization. Depending on the size of the container, boil for 10 to 20 minutes. Ready tomatoes with tomato paste are corked with lids. Flip upside down. Cover with a thick blanket. After cooling, they take it to the basement.

Stuffed tomatoes in their own juice for the winter

Tomato recipes in their own juice for the winter can be very different. Modern breeders have bred various varieties of tomatoes. Among them there are also hollow options. Just such fruits are suitable for the original harvest.

Products required:

hollow tomatoes;
juice tomatoes;
onion;
garlic;
carrot;
root and parsley;
vinegar;
sugar;
salt;
laurel;
allspice;
vegetable oil.

Let's take a step-by-step look at how this amazing dish is made. First, juice is boiled from fleshy tomatoes in the traditional way. Then sugar, spices, salt are added to it. Boil for about 10 more minutes.

Carrots, onions and parsley root are cut into small pieces. Fry in a pan in vegetable oil until golden brown. The resulting product is mixed with finely chopped garlic and chopped parsley.

Hollow fruits are prepared for stuffing. Carefully make cuts. Fill it with a mixture of vegetables and herbs. Packed in sterilized jars. Pour in prepared juice. Sterilize containers in boiling water for about 30 minutes. The result is a gourmet finger-licking appetizer that everyone will want to try.

Before corking, pour 2 tablespoons of boiled vegetable oil into each jar.

In addition to the suggested recipes, there are many other options. Each culinary specialist has his own approach to preparing preparations for the winter. However, step-by-step recipes with photos help to use unusual components in preparations for the winter. Over time, more and more new gourmet dishes appear on the home table.

Georgian tomato recipes in their own juice for the winter - video

There are many reasons to preserve tomatoes in their own juice for the winter. It's delicious for real. This is convenient - the blockage is multi-purpose. Summer-smelling tomatoes will cheer up any second course, they will be an excellent snack. Natural juice can be enjoyed to quench your thirst. Use it to prepare all kinds of dishes.

And there are also such cases - the harvest is so plentiful that there is not enough space in the pantry or cans. And then a simple recipe for tomatoes in their own juice becomes a godsend.

There are more options for blockage than causes. I specially selected a variety of recipes with photos. So that the hostesses could treat them with a tomato, and cook hearty borscht with juice.

Take a look at the recipes. They will help you fulfill your tomato-tomato stock plan for the winter.

Recipe for tomatoes in their own juice for the winter with a natural taste without sterilization

Do you sometimes like to pick a ripe tomato from the garden, with an appetite to thresh it even without salt? Who doesn't love! This is just the recipe when you can extend this pleasure for the winter. I would call such tomatoes in their own juice for the winter without sterilization the most correct, corresponding to the name.

Simplicity does not implore the taste of the finished product. A distinctive feature of the recipe is the natural taste of tomatoes and juice. After all, we will cook it without adding any preservatives. The only thing I can add sometimes is a little bit of salt.

Tomatoes can be eaten whole. Cut into slices for salads, seasoned with onions and butter. And the juice is beyond words! Drinking it is a pleasure. I also actively use it for cooking borscht, which is the main hot dish in our family.

For conservation, we only need tomatoes. The best tomatoes, fleshy and not very large, separate for laying in a jar. From large specimens we will twist the juice. Deformed tomatoes will also go for this.

I sterilize jars. I think it's better to spend a little time, but be sure that the work will not be lost. I advise you to do this too. I pour boiling water over iron lids.

We select material for the preservation of a three-liter jar

Medium-sized tomatoes for use as a whole - up to 2 kg.
Large tomatoes for juice - 2.5 kg.
Salt (optional). Based on an incomplete tablespoon per liter of juice.

It is clear that no one will mess with one bank. The indicated number will help you better navigate. On the spot, you will increase the proportions based on the actual yield.

canning process

Let's prepare the tomato juice. This can be done with a juicer, then we will get a product without seeds. If you use a meat grinder or blender, you will need to use a sieve and remove the grains. But this is not essential. Act as you wish. I advise you to count the number of liters - suddenly you want to add salt.
Put a pot of water on the stove. We will need it for blanching tomatoes.
Now let's get to the tomatoes. They need to be washed, make several punctures with a toothpick in the area of the stalk. This is so that the skin does not burst, and the tomatoes have a more attractive appearance. We send the prepared vegetables to the jar.
We put dishes with tomato juice on the stove. It should boil for 15-20 minutes. I prefer to remove the foam. And look here. If you decide to add salt, then lay it at this stage. I remind you that one liter of juice will require an incomplete tablespoon.
Pour boiling water over the tomatoes in a jar, cover with a sterilized lid. They should be blanched for 15 minutes.
After the time has elapsed, drain the water from the jar. Here, a nylon cap with holes can be of great help.
The juice has boiled by this time. Now pour a jar of tomatoes with boiling juice, twist.

You have seen that the process is simple. And the effect will be amazing, you'll see.

What else would I like to recommend?

Sign jars. I usually close tomatoes in my own juice according to different recipes. The inscription helps to choose the right jar for specific purposes.
You can add red bell pepper to the juice. It twists along with the tomatoes. And the borscht will become more fragrant, and the juice will turn out to be a multivitamin.
The jars should cool under a warm cover. This will be additional sterilization.

Tomatoes in their own juice for the winter without sterilization. Recipe "It doesn't taste better"

The recipe matches the title. Both juice and tomatoes in their own juice for the winter without sterilization have a bright taste. This is achieved by adding spices. Tomatoes go with a bang, like a snack. I like to use juice for cooking with sauces, gravies. And the drink is excellent - tasty, fragrant.

What you need to prepare for 10 cans of 1.5 liters.

Selected tomatoes in jars - kg. 10 (choose not very large)
Tomatoes for juice - 6 - 7 kg. (both large ones and all substandard ones will do)
Spices for 1 l. juice: 2 tbsp. l. sugar, 1.5 tbsp. salt, bay leaf, 3 peas of allspice, 1 clove.

The number of tomatoes may vary slightly in each case, as the sizes of vegetables are different. I give one more clue: if you tightly pack the tomatoes in a one and a half liter jar, then you will need about 500 ml of juice.

Step by step canning process

Twist the vegetables into juice in a way convenient for you - a juicer, a meat grinder. The presence of grains in this case is not desirable.
Lay all the spices, sugar and salt.
Boil juice for 20 minutes. from the moment of boiling. Take off the foam.
Wash selected tomatoes, make with a toothpick or a fork pricks near the stalk. Place in a sterilized jar.
Pour boiling water over, cover with a sterile lid, blanch for 10-15 minutes.
Drain the water.
Pour juice over tomatoes, roll up.
Leave to cool under a warm cover.

Take advantage of this simple recipe for tomatoes in their own juice for the winter without sterilization. No regrets, I know from personal experience.

Tomatoes in own juice "Lick your fingers". Recipe for the winter

How wonderful are tomatoes in their own juice for the winter according to the recipe you lick your fingers? And the fact that we will close them without skin. In this state, they will more easily meet with spices, and will be fully saturated with their aromas. And the juice will be unusual, very rich.

And one more difference. We will sterilize jars of tomatoes. Don't worry, it's not hard and it won't take long. And our tomatoes will remain whole and beautiful. But the jars can not be pre-sterilized, it is enough for them to be clean and dry. I read somewhere that you can not sterilize tomatoes without skins. Just pour boiling water twice for 10-15 minutes. I do not risk doing this - the tomatoes will lose their presentation.

Preparing a set of ingredients

Ripe and hard tomatoes up to 4 kg. (Not less than 3.6 kg)
Ripe tomatoes for juice - 3-3.5 kg.
Cherry leaves (1 - 2 pieces per liter jar)
Sprigs of green dill and parsley in each jar
2-3 bell pepper cloves per jar
Garlic (1 clove per liter jar).

One liter of juice

2 tbsp Sahara
1 tbsp salt
Lavrushka leaf
2 - 3 peas of black and allspice.

Cooking yummy

Recipe for tomatoes in their own juice for the winter with tomato paste without sterilization

Tomatoes in their own juice with tomato paste are incredibly tasty. There is something special about them. I think that because of the concentration of the paste. I especially love cherry in this version.
The recipe is a kind of lifesaver. And when there is no plentiful harvest, and when there is time trouble over time. And here the juice does not need to be twisted. Only pasta is desirable to take high-quality and proven.

Blockage Ingredients

Cherry tomatoes - 3 kg (you can, of course, use any others)
Tomato paste - 1 jar 380 gr.
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Ground black pepper - teaspoon
two bay leaves
Acetic essence 70 percent - 2 tsp.
Water for diluting the paste - 2 liters.
Cloves (optional) 3 pcs.

I note right away that from this amount of ingredients 4 jars of 700 ml are obtained.

Step by step cooking

Banks must be sterilized first.
Wash the tomatoes, make 3 pricks with a toothpick in the area of the stalk.
Place the tomatoes tightly in a jar.
Pour boiling water for 10 - 15 minutes, cover with a sterile lid. After the time has elapsed, drain the water.
At this time, dilute a jar of pasta in water. Bring the juice to a boil, adding all the spices.
Boil 15 minutes. At this stage, you need to taste the juice, if necessary, adjust by adding ingredients.
Pour boiling juice over tomatoes, roll up.
Put to cool under warm clothes.

These can still be tomatoes in their own juice for the winter without sterilization.
You will be infinitely grateful to the household, gobbling them up with potatoes.

A simple recipe for cooking tomatoes in your own juice for the winter

A good choice that I've been using for many years. A small amount of salt and sugar enriches the taste of the finished product.

Ingredients for 6 l. finished product

Tomatoes in a jar - 4 kg. (dense, ripe)
Tomatoes for juice - 6 kg.
Salt - 1 tbsp. l. per liter
Sugar - 2 tbsp. l per liter.

Easy cooking

Wash the vegetables, pierce several times in the region of the stalk.
Put in jars. It is not necessary to sterilize the container first.
Twist tomatoes for juice. It will be better if the juice is grain-free.
Put sugar and salt. Boil for 15 minutes from the moment of boiling. Don't forget to skim off the foam.
Pour boiling juice over tomatoes in jars, cover with a lid, send for sterilization.
Sterilize 10 min. from the moment the water boils in the pan.
Then roll up the jars.
Put under warm clothes until completely cooled.

That's it, simple and reliable. If you have the choice of tomato, give preference to cream. They will look good in jars. It will be tasty and unusual if you remove the skin from the tomatoes. But it's a matter of taste, you choose.

I hope that thrifty hostesses appreciated my recipes for tomatoes in their own juice for the winter with a photo.

Preserving food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for the future allow you to always have the right component on hand to make this or that dish. No need to run around the shops and spend time processing and preparing the original products. It is much easier to get the right jar from the shelf and resolve the issue 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 part of various sauces and roasts, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for harvesting tomatoes, no doubt, is canning in natural filling. To do this, you need to know how to do it. There is nothing complicated. You just need to follow the steps step by step. And the result will be guaranteed.

As you know, how many people - so many opinions. Therefore, each housewife has her own recipe for how to make tomatoes in her own juice. But all of them are united by a clear sequence that must be observed in the cooking process. The process itself takes very little time. It will take no more than two hours for jars with mouth-watering tomatoes floating in fragrant filling to be on the table.

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

Of the products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.

The process itself consists of several main stages:

Wash vegetables thoroughly.
Carefully place small tomatoes in jars up to the top. Previously, the peel in them must be pierced with a needle in several places.
Randomly chop large tomatoes, put in a saucepan and bring slowly to a boil under the lid.
Then rub the mixture through a sieve. The result is a natural
Add the required amount of salt and sugar for every 1.5 liters of hot mass, mix thoroughly.
Pour the mixture into jars, cover them with a lid and 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 easiest, but not the only way, at home. There are others.

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

Wash small tomatoes.
Cut the skin in several places on each tomato.
Put 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 elapsed, remove the tomatoes from the water, peel and carefully place in pre-sterilized jars.
Grind the rest of the tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
Then add sugar and salt.
Pour the contents of the jars with the resulting hot mixture and close tightly with metal lids. Sterilization is not required in this case.

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

Delicious tomatoes in their own juice can be prepared without the use of any additives. This is extremely easy to do:

Remove stems from well-washed vegetables.
Randomly chop the tomatoes. The pieces should be large enough.
Put the products in a saucepan and put on a small fire. After boiling, cook the mass for 20 minutes.
Put the finished mixture in prepared jars and roll up.

Tomatoes in their own juice without sugar. Tomatoes in their own juice for the winter - tomatoes in a tomato