Cooking tomatoes in their own juice for the winter. Tomatoes in their own juice without sterilization

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.

However, tomatoes are loved even more for their unique taste and versatility. One of the simplest and favorite dishes are tomatoes in juice. Despite the seeming primitiveness, recipes for tomatoes in their own juice are very diverse. Each chef owns the technology that makes the usual vegetables a very unique and original dish.

The five most commonly used ingredients in recipes are:

You can cook them as you like: finely chopped or large pieces, with the addition of allspice, cloves or bay leaves. Someone is not averse to adding greens, garlic and spicy horseradish. The finished composition is poured with boiling water and infused in a glass jar for several months until fully prepared. The process is not complicated at all, but requires attention. Opening a jar and enjoying the soft and fragrant fruits with pleasure is a pleasure worth spending several hours at neat work for. By preserving vegetables, you can not only stock up on vitamins for the winter, but also make sure that at any time of the year the table is decorated with an interesting, savory dish.

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.

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

To prepare a tomato in its own juice, fruits of the same size, elastic, without cracks and damage are selected. When preserving as a whole, it is better to take medium or small tomatoes; for preservation in slices, you can take medium and large vegetables. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.

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

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter preparation have their own zest and are liked by everyone without exception. Tomatoes in their own juice are a great addition to meat and fish dishes, and fragrant, tasty juice can simply be drunk or various sauces and dressings can be prepared on its basis.

Ingredients:

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

Cooking:

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

For the preparation of tomato juice, sweet, fleshy fruits are taken. To get juice from tomatoes, the peel is removed. To do this, in a pot of hot water, tomatoes are lowered in portions for 2 minutes. Then they are taken out and sent to cold water. The peel is then easily removed from the surface of the fruit.

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

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

The finished drink is poured into jars with tomatoes. The jars are covered with sterile lids and placed in a pan for sterilization. A cloth or gauze is lined at the bottom of the container. Hot water is poured into the pan over the shoulders of the jars.

Sterilization lasts 15 minutes. Then the jars are removed from the pan with tongs, corked with lids, installed upside down and wrapped in a blanket until cool. The cooled cans are sent to the pantry.

Ingredients:

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

Cooking:

Banks are washed, steamed in the oven or microwave. The lids are covered with boiling water.

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

Tomatoes are placed in jars. They are poured with boiling water, covered with lids and left to stand for 10 minutes. The water drains. Tomatoes are poured with boiling tomato juice and twisted with lids. Banks are placed under the covers upside down until completely cooled. Then they can be sent to storage.

Tomatoes in their own juice without vinegar: video

Ingredients:

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

Cooking:

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

Sterilized jars are filled to the top with tomatoes. Large tomatoes are scalded with boiling water and cooled under running cold water. The fruits get rid of the skin and scroll through a meat grinder. Salt, sugar and allspice are laid out in the juice. The pot is set on fire. After boiling, the juice is simmered over low heat for 10-15 minutes. When cooking, the emerging foam is removed.

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

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

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

Ingredients:

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

Cooking:

3 kg of peeled tomatoes are scrolled in a meat grinder and boiled for 15 minutes, salt and sugar are added.

2 kilograms of medium-sized, dense washed tomatoes are cut, put in a saucepan and poured with boiling water. The container is covered with a lid and left for 20 minutes.

The skin is removed from the tomatoes. They are placed 2/3 in sterile jars and poured with boiling juice. Banks are twisted, wrapped in a blanket (upside down) until completely cooled.

Tomatoes in own juice. Easy way: video

Ingredients:

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

Cooking:

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

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

The water is drained and the tomatoes are immediately poured with boiling juice under the very neck. There must be no air left in the jar!

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

Ingredients:

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

Cooking:

Sprigs of parsley or dill, currant and lavrushka leaves are placed in sterilized jars. In each jar, cut peppers in half, sliced \u200b\u200bgarlic, cloves and a mixture of peppers are laid out in half. For spiciness, you can take an additional chili pepper, peeled from seeds.

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

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

The saucepan with the resulting mass is sent to the fire, sugar, salt, citric acid are added. You can add a pinch of cinnamon to the juice to taste. The drink boils for 5 minutes. The emerging foam is removed with a slotted spoon.

Tomatoes are poured with boiling juice and covered with lids. Banks are placed in a pot of water. Tomatoes in their own juice are sterilized for 7 minutes.

Finished blanks are clogged with lids, turned upside down, wrapped in something warm until cool, and then sent for storage.

Ingredients:

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

Cooking:

Cherries are sorted according to the degree of maturity. Soft and mature ones are poisoned for juice, and strong ones are sent to jars.

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

Hard tomatoes are placed in a colander, dipped in boiling water for 2 minutes. Then they are cooled in cold water. The skin is removed from them. Prepared tomatoes are tightly packed in jars. They are filled with hot (80 degrees) juice, covered with boiled lids.

Banks are placed in a pot of warm water. After boiling water, 10 minutes are detected. Then the jars are removed from the boiling water, rolled up, turned over with the lid down. After cooling, the blanks are sent to storage.

Tomatoes are one of the most favorite preparations for everyone who makes conservation for the winter. Each housewife has several proven recipes that are used year after year. By cooking tomatoes in your own juice only once, any of the above recipes will be on a par with others previously used, or completely replace them.

A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, and in their absence - tomato paste.

Varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the volume of the jar in which we marinate them. My proven and simple recipe with step by step photos will tell you how to make such a preparation for the winter.

How to preserve tomatoes in your own juice

First, we sort out the available tomatoes and wash them. For packing in jars, it is better to take dense, fleshy fruits, and soft, overripe or bursting ones will be used for juice.

When the tomatoes are washed and sorted, we make the marinade. Soft fruits are scrolled through a meat grinder, chopped with a blender or squeezed juice on a juicer. Boil the resulting slurry or juice for 20 minutes and add spices. For each liter of juice, put 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 leaves of parsley and a few peas of black pepper.

If there are no tomatoes for juice or there are few of them, then dilute the pasta with water to the consistency of tomato juice and then cook the marinade with the same spices.

While the marinade is boiling, prepare and fill the jars. At the bottom of clean jars we put a dill umbrella, a currant leaf, a horseradish leaf and a couple of garlic cloves. This amount is suitable for a half-liter jar, and for other volumes it should be reduced or increased. Remember that the more leaves and garlic we use, the more spicy and spicy taste the tomatoes in their own juice will have.

We put tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stem is attached to prevent cracking when pouring hot marinade. I do not pierce, because dense fleshy fruits, even with a broken skin, do not disperse and remain whole and just as dense.

For better storage, sterilize the blanks. To do this, put a towel on the bottom in a saucepan or deep frying pan, put jars.

Pour boiling marinade into them, cover with lids. We fill the pan with water up to the shoulders of the cans and boil for 10 minutes 0.5 l, 5 minutes 0.1-0.3 l.

Then we close the lids, turn the jars over, and after cooling we put them away for storage. The total cooking time is about 40 minutes.

Tomatoes in their own juice according to this homemade recipe can be stored at room temperature.

Ready-made tomatoes are a great addition to various dishes, they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.