Many people love tomatoes own juice, but not all housewives cook such tomatoes at home, considering that it is very difficult. There's really nothing difficult about this recipe. canning tomatoes with their own juice no, the main thing is not to be too lazy to separate the skins and seeds from the tomatoes so that the tomato mass is more tender. But those who are especially lazy may not separate anything, but make a filling with skin and seeds, which will also be tasty. These tomatoes store well at room temperature.
Ingredients
To can tomatoes in their own juice you will need:
tomatoes in jars - 4 kg;
tomatoes for juice - 3 kg;
salt - 1 tbsp. l. for 1 liter of juice;
sugar - 1 tsp. for 1 liter of juice (sugar optional).
***It is advisable to regulate the amount of salt and sugar yourself, because... their quantity depends on the type of tomato and the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, but if they are sour, then you need to take it in more than in the recipe.
Cooking steps
Place the saucepan with the tomatoes to simmer, stirring the contents periodically with a wooden spoon. The tomato mixture will cook for approximately 20-30 minutes until the tomatoes are soft and ready for further processing.
Using a special device or a regular sieve, pass through all the boiled tomatoes in small batches, separating the skin and seeds from the tomato pulp.
When all the tomato mass has been processed, pour it into a saucepan and bring it to a boil. Add salt and sugar (whoever decides to add). Take one jar at a time, pour water out of it, pour hot water into it tomato juice, cover with a metal canning lid and roll up with a special machine.
Leave jars of canned tomatoes in their own juice, upside down, for a day. Then put it away for storage.
Bon appetit and have a delicious winter to you!
Tomatoes in their own juice are one of the best options canning tomatoes, which in this way turn out very tasty, natural, retain their beneficial features and suitable for cooking various dishes with tomatoes.
Tomatoes in their own juice, a recipe for preparing them for the winter by Elena Timchenko
These tomatoes in their own juice are very tasty, here you can eat a canned tomato and drink tomato juice. You get two tomatoes in one.
Tomatoes in their own juice - a simple recipe
A very simple and practical recipe in which there is a use for large, soft, and slightly crushed tomatoes. What you will need for preparation:
- Large, ripe tomatoes for juice
- Small tomatoes
- Salt and sugar
- Allspice
- Bay leaf
- Cloves and cinnamon (optional, this is not for everyone)
Sort the tomatoes - large, crumpled, soft tomatoes will go into juice, smaller tomatoes will go into jars.
Grind the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and place on low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves. After the juice boils, skim off the foam and boil the juice until foam stops forming (12-15 minutes).
At the same time, boil water in another saucepan. Place the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes sit while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, cover with a blanket and leave until completely cool.
A 3-liter jar requires two kilograms of tomatoes and a liter of tomato juice.
Tomatoes in their own juice, sliced: prepare the juice and close
The Lazy Way to Cook Tomatoes in Your Own Juice
To prepare tomatoes for this recipe we will need:
- Tomatoes - 1 kg;
- One medium-sized beet;
- One daikon radish;
- Garlic and herbs.
We wash the tomatoes and make several punctures with a toothpick. Now we make the filling for the tomatoes: grind daikon, beets and a couple of tomatoes to puree in a blender along with salt, sugar, garlic (2 tablespoons each or to taste).
We also add pepper and vinegar (two teaspoons). Bring the filling to a boil, boil for ten minutes and pour it over the tomatoes.
The tomatoes will be ready in three days. Watch the video of the cooking process:
Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru
Ingredients (for 3 1L jars):
- 3 kg small tomatoes,
- 2 kg large tomatoes,
- 60g salt,
- 50g sugar,
- for flavoring - allspice peas or cinnamon.
Wash small tomatoes, prick with a wooden toothpick in several places, place tightly in sterilized glass jars capacity 1l. Chop large tomatoes as desired, place in an enamel pan, cover with a lid and heat without bringing to a boil, then rub the hot tomato mass through a sieve to obtain tomato juice. Add sugar and salt to the juice (calculation: for every 1.5 liters of juice, 1 tablespoon of sugar and salt), add (optional) 1 pinch of cinnamon for every 500 ml of juice. Pour the juice into a saucepan, bring to a boil, remove the foam, pour the boiling juice into jars with small tomatoes. Place jars of tomatoes in water, cover with lids and sterilize in boiling water for 8-10 minutes, then roll up, turn upside down and wrap in a warm blanket until cool.
Tomato juice made from large tomatoes does not need to be strained through a sieve, unless its uniformity is too important; in this case, the tomatoes should simply be peeled, scalded, then chopped and simmered, then pureed, after which the juice passed through can be added to the mass. press garlic and allspice.
Tomatoes in their own juice for the winter: subtleties of preparation
- If you want to use tomatoes prepared for the winter in their own juice for preparing various dishes, then before storing them in jars, you can remove the skin, pour boiling water over it for a few seconds.
- To put in a jar you need to use medium-sized tomatoes of the same degree of ripeness(either all brown or all red). These tomatoes should not be soft.
- Here are the ones that are used for cooking fillings should be fleshy, juicy, very ripe, soft.
- If you want to get delicious canned tomatoes, check that they are fresh they were delicious, and those that are too sour will remain sour after harvesting.
- Any spices, except salt, can be omitted, but salt acts as a preservative, so you can’t do without it in the process of preparing tomatoes canned in their own juice. Cinnamon, sugar, pepper - this is optional. You shouldn’t put too much salt either - add exactly as much as indicated in the recipe.
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 in their own juice are stored 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 and sterilize them in the 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 granulated sugar and salt to the filling.
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 hot tomato filling into the jars.
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 the prepared tomatoes in their own juice in a warm blanket. 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!
Required:
- 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 lengthwise.
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, boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.
7. Place in previously prepared sterile jars Bay leaf, black pepper and sweet pea, cloves. 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 have cooled 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 peppers. 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 in this state 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 a healthy and delicious winter with the flavors of summer!
5. Video - a recipe for simple cooking of tomatoes in their own juice
Please look at this recipe. He is 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!
Today we are preparing tomatoes in our own juice for the winter. For this we need fresh, ripe and whole tomato fruits. This cooking method is reminiscent of fruit and berry compotes. Tomato fruits in this topic can be canned with skin and
We will not consider tomato fruits that have defects - limp, too misshapen or ridged, underripe or unevenly ripened, bruised, moldy or diseased.
For all recipes, tomatoes must be thoroughly washed in water to remove all contaminants. And only fruits with minor defects can be used to prepare tomato juice.
Tomatoes in their own juice - a proven recipe for the winter without vinegar
Preparing the recipe:
To prepare the recipe we will need juice from tomatoes in large quantities. To do this, you can use the attachment to a meat grinder to squeeze out juice. Tomatoes are cut into pieces and placed in the receiving hole of the meat grinder.
In this attachment, the pulp goes into one hole, and the tomato juice is poured down the tray into another hole.
You can simply pass the tomatoes through a meat grinder and rub the mass through a sieve.
We ended up with a full pan of concentrated tomato juice.
Now we will cook tomatoes in their own juice for 2 liter jars. Jars must be clean and sterilized. A 1 liter jar of tomatoes requires half a liter of tomato juice.
Take a 1 liter measuring cup, fill it with juice and pour it into another pan.
And let's add another ladle for evaporation.
Pour one level tablespoon of salt and one teaspoon of granulated sugar into the second pan.
Place the second pan with one liter of tomato juice on the fire and cook for 5 minutes from the moment it boils. Stir occasionally.
We begin to place whole tomatoes in jars. To do this, cut off the stalk with a knife.
You may have a special device for removing the stalk of tomatoes - use it. In the photo there is a device for removing strawberry tails - it was perfect for our case.
We put the tomatoes in the jars to the very top without any spices. Fill the jars with tomatoes with boiling water.
Cover the tops of the jars with sterilized lids and leave for 10 minutes.
Then, put a lid with holes on the jar and pour out the water. We don't need her.
Pour the prepared tomato juice into the jars of tomatoes.
We close the tin lids with a machine.
Turn closed jars upside down.
Wrap the jars until they cool completely.
The recipe for tomatoes in tomato juice is ready.
Tomatoes in their own juice with garlic, sweet pepper, spices and herbs
Preparing the recipe:
We prepare three liter sterilized jars.
I like medium sized tomatoes.
We pierce each stalk with a knife so that the tomatoes warm up well.
In each jar we put: peppercorns, a celery leaf and a bay leaf.
Place three cloves of garlic in water for 10 minutes to thoroughly clean it. Peel the garlic cloves.
Place tomatoes in jars and chopped garlic cloves on top.
Fill each jar with hot boiled water.
Cover the jars with lids and a towel for 20 minutes.
Cut the pepper into small slices.
Place the chopped peppers in the bowl in which we will cook the tomato juice.
Prepare tomato juice in a blender. To do this, cut the tomatoes into pieces.
This is how you get homogeneous tomato juice in a blender bowl.
Pour the juice into a container with the chopped peppers. Salt to taste and mix.
After 20 minutes, put a gauze on the neck of the jar of tomatoes and drain the water.
Then pour another clean boiled water into the jars. hot water(second time).
Cover with lids on top for 10 minutes.
Tomatoes in their own juice for the winter - video recipe with vinegar
In winter, the fruits are eaten whole with pleasure, or you can prepare a salad, sauce, or season soup.
Tomatoes in a tomato for the winter with sterilization
Required:
- 3 kg of ripe small-fruited tomatoes
- 2 kg large ripe tomatoes
- 80 g salt
- 50 g sugar
Preparation:
- Wash small-fruited tomatoes and prick them in several places with a pointed stick.
- Place the prepared tomatoes in jars up to their shoulders.
- Cut large tomatoes into pieces and heat in a saucepan with a lid, without bringing to a boil.
- Rub the hot mass of tomatoes through a large sieve.
- Dissolve salt and sugar in the hot tomato mixture and mix well.
- Then pour the tomato mixture over the tomatoes in the jars so that the level of tomato juice is 2 cm below the edges of the jar.
- Sterilize liter jars in boiling water for 10 minutes.
Heat sterilization is the main method of canning vegetables. This method is based on stopping biochemical processes and on the destruction of pathogenic microflora under the influence of high temperature.
Delicious tomatoes in their own juice - video recipe for 3 liter jars
You have learned recipes for preparing tomatoes in their own juice for the winter, whole fruits with skin. In the next article you will learn how to prepare tomatoes for the winter without skin
If all supermarkets suddenly ran out tomato paste, a jar of these tomatoes, thoughtfully prepared in the summer, will help you survive this unpleasant event. What do borscht, meatballs with gravy, cabbage rolls, pizza, and the famous Italian pasta sauce have in common? Of course, tomato! These are the alpha and omega of a hearty winter diet, three pillars of a varied home menu. We most often replace a natural product with a concentrate made in production with a large handful of preservatives and dyes. Because it costs less. But I want to teach you how to cook delicious tomatoes in its own juice for the winter. The recipes are finger licking good. They are very helpful and even help you save money when vegetables at the market cost a figurative three pennies. The taste of this homemade far superior to the popular concentrated paste. The tomatoes turn out juicy and appetizing; they can be eaten as a snack. The aromatic juice is suitable for preparing your favorite dishes.
Delicious canned tomatoes without skin in tomato juice
Cooking borscht is no problem! Do delicious pasta a la Bolognese - no problem! Cooking cabbage soup - nothing could be easier! This kind of preservation will come in handy every day. Much tastier and different more useful than any store products.
Ingredients:
It turns out: approximately 1 l
How to prepare tomatoes canned in their own juice for the winter:
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Wash the tomatoes. Remove any remaining stem. Cut large fruits into small slices. Make tomato juice.
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While large vegetables are simmering on the stove, take care of the small ones. To ensure that the skin is easily removed and the surface of the tomato remains smooth, it must be blanched. Cut each tomato shallowly crosswise. Boil the water. Reduce heat to a low but constant simmer. Place tomatoes in boiling water. Wait 3-5 minutes. Take it out. Cool slightly. Get rid of the skin. It comes off easily and quickly. |
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Prepare the jars. I most often use containers with a capacity of up to 1 liter so that the workpiece is enough for 1-2 times. Wash thoroughly inner surface. It is not necessary to sterilize the jars first. Arrange small tomatoes. Try to fill the jars as tightly as possible, but do not squeeze the blanched fruits so that they do not become deformed. In addition, you need to leave room for tomato juice. |
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Return to large tomatoes. Press the soft wedges through a metal sieve to remove the skin and seeds. As a result, you will get a thick, homogeneous, rich juice. If using a juicer, of course, skip this step. The device itself will separate the pulp from the tomato pulp. Place the finished mixture in a heat-resistant container. |
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Add salt and sugar. |
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Add a few allspice peas or a pinch of cinnamon for flavor. The use of umbrellas of dill and cloves is also allowed. Or you can, in fact, not put anything in so that the taste of the tomatoes remains natural. |
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Bring to a boil. Boil for a couple of minutes. Skim off the foam. |
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Pour hot juice over the canned tomatoes. Cover with lids. Place in a large saucepan of gently simmering water. Place a towel under the bottom of the jars to prevent the glass from breaking. Sterilize the workpiece for 10 minutes (time countdown after re-boiling). Roll it up. Check that the seal is secure (turn the jars over). If nothing is leaking anywhere, wrap the preserves tightly to slow down the cooling process. |
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The next day, when the tomatoes have cooled, put them in the cellar or pantry. Store until winter at a temperature not exceeding 20 degrees, avoid direct sunlight. Everything in this preparation turns out delicious - juicy tomatoes without rough skin, and tomato juice, which can be used in making borscht, sauces, gravy, or just drink. It's hard to resist licking every single finger! |
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Whole tomatoes sealed in their own juice (no vinegar)
Delicious - just lick your fingers. Simply - to the point of impossibility. Universal preparation of juicy, aromatic tomatoes for the winter without any sterilization or other preparation difficulties. Stores well and is used up record-breakingly quickly.
Required:
Result: approximately 2 l
Cooking method:
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Pay attention to small fruits first. Go through them. Choose the ripest, most beautiful, undamaged ones. Wash it. Using a clean toothpick, make several punctures around the stalk stain. |
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Since preservation is prepared without sterilization, it is advisable to hold the jars over steam or bake them in the oven. As a last resort, pour boiling water over the inside of the container several times. For the preparation, it is advisable to use containers with a volume of 0.75-1.5 liters. Place spices on the bottom. I took garlic, dill inflorescence, cloves. |
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Fill the jars with tomatoes. Do not place too tightly so that the juice can freely fill all the voids. Boil approximately 1 liter of drinking water. Pour over the tomatoes. Cover with clean boiled lids. Let the workpiece stand for 15-20 minutes. Drain the water so that the fruits and spices remain inside. Repeat the procedure again. |
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At the same time, prepare the second component of the preparation - thick juice from large tomatoes. This can be done in several ways. The first is to put the vegetable through a juicer. The second one I described in detail. The third is suitable for those who do not care about a uniform consistency. Just puree large tomatoes with a blender. This will leave small pieces of skin, but this doesn’t really affect the taste. This juice puree is suitable for cooking, for example. |
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Pour the mixture into a saucepan. Add salt and sugar. Boil it. Cook over medium heat for 25-30 minutes. Be sure to remove the foam with a slotted spoon. |
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Here important point. The end of cooking the juice should approximately coincide in time with the second draining of the water from the jars of small tomatoes. That is, everything should be hot. Fill the container with tomato. Cork it. Do you want to save the preparation for the winter? It is better to use tin lids for the seaming machine. For storage of less than 2 months, twist-off screw caps are also suitable. Turn the closed can over. Cover with several layers of warm cloth. Leave until completely cooled. |
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Store canned tomatoes in their own thick juice in a dry place, away from the sun and moisture, at a temperature of no more than +10 degrees. Thanks to the spices, the preparation turns out aromatic, rich, piquant - well, you just want to lick the fingers on both hands. |
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