Tomatoes in own juice without spices recipe. Tomatoes in their own juice for the winter - recipe “You will lick your fingers. The lazy way to cook tomatoes in your own juice

Every day more and more tomatoes ripen. And what to do with them? After all, we can't eat everything! Of course, you can add them to different dishes instead of tomato paste or make delicious snacks from them with or. After all, these summer dishes can be eaten as much as you like.

But today we will talk about preparations for the winter. A lot of tomatoes can be used in marinated and they are very tasty, as well as salty without the addition of vinegar. But I suggest you make them in your own juice. You can open such a jar at any time and it will immediately fly away, you won’t have time to blink an eye!

Then this preservation can be served with any meal. But I sometimes use them in the preparation of a dish. Having done this once, you will definitely want to do more next year, but in large quantities. Since it is convenient to have such tomatoes on hand.

You can easily buy them in the store, but they are not cheap, and the volume of the jar is small. We probably overpay more for the container. And here you can not only make any volumes, but also eat them later in unlimited quantities. And you will know for sure that they are much better than bought ones!

By this method, the fruits are very tasty. But you also must drink the whole brine. After all, this is natural tomato juice, which in no case should be poured out! Also, tomatoes and marinade can be added to soups, any frying. So your meals will be very tasty.

Ingredients:

• Tomatoes;
• Salt - 1.5 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Tomato juice - 1 liter;
• Vinegar 70% - 1 tsp

Cooking:

1. Let's start with banks. Take a liter to open and eat. Then you don't have to take up space in the fridge. Wash them thoroughly and sterilize them over steam, in the oven or microwave. We do the same with metal lids. They need to boil for 5 minutes.

2. Now I wash the tomatoes and at the same time sort them out right away: small ones aside, and large ones with wounds into the juice.

It is better to use meaty varieties. They are sweeter and quite firm. So our preparation will be delicious just lick your fingers!

3. The tomatoes that we selected for the brine must be cut and twisted in a meat grinder or juicer. If there are special nozzles that immediately separate the pomace and seeds, then you will not have to strain it. If you used a conventional meat grinder, then strain the juice through a sieve to remove all coarse crumbs. Or twist another 1 - 2 times. then they will not be felt. In any case, this is a rather laborious process.

4. Put the pan with the tomato on the stove and add salt and sugar to it. Boil exactly 10 minutes.

Liter jars contain about 0.5 liters. juice, and in 2-liter 1 liter, in 3 - 1.5 liters.

5. We fill the jars with small fruits. Just first remove the stalks from them or make a few punctures with a toothpick. So they will pickle much faster.

6. Pour the tomatoes with boiling water and leave for 5 minutes. Cover the jars with lids. Then pour out the water.

7. Now pour vinegar 0.5 teaspoon into each. And immediately fill with brine. We do this to the very edge of the neck and roll up the lids. Turn over and check for leaks. In this position, put on a towel and cover with a blanket on top. We leave exactly for a day. During this time, our blanks will continue to be sterilized.

You can store this yummy in any convenient place, even in the apartment under the bed!

How to cook tomatoes in your own juice for the winter without sterilization?

all housewives do not like to sterilize conservation. After all, it's such a tricky business. Takes a lot of time. And in the summer it is not so much because everything needs to be in time. Especially if you do it all after work in the evening. But there are many recipes according to which everything is prepared quite simply and much faster.

Ingredients:

• Tomatoes;
• Black peppercorns - 1 pinch;
• Bay leaf - 1 pc.;
• Salt - 1 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Tomato juice - 1 liter.

Cooking:

1. To begin with, we wash and sterilize the jars. Cover the lids with boiling water.

2. Wash and sort tomatoes. We will roll up the small ones whole, and we will process the large and rotten ones with cracks.

3. It is better to cut off all rot from fruits. Also cut the large ones into several pieces to fit into the mouth of a meat grinder or blender. Now we make thick juice or mashed potatoes from them. I use a juicer. Pour into a saucepan and add salt and sugar. Put on the stove and boil for 10 minutes.

Remember to stir the mixture occasionally so that it does not burn to the pan.

4. Put a bay leaf and allspice and black pepper at the bottom of the jar. Next, fold the tomatoes as tightly as possible to fit more. Fill them with boiling water and cover with lids. We leave for 5 minutes. Then we pour out this water, since we will no longer need it.

5. Our marinade just arrived. Pour it into jars and roll up the lids. In an inverted form, put on a litter and cover with a "fur coat". leave in this position for 24 hours.

We store in the cellar or basement. And you can serve such yummy with any potato and not only!

Recipe for making a tomato in its own juice without vinegar:

As you have already noticed, in many blanks we try not to use acid. After all, tomatoes already contain it in abundance, so we just have to roll them up correctly. They will be stored no worse than with vinegar. Try it. And we will also preserve in liter jars, because it is very convenient!

Ingredients:

• Tomatoes;
• Tomato juice - 1 liter;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Allspice peas - 2 pcs.;
• Carnation - 1 pc.;
• Bay leaf - 1 pc.

Cooking:

1. Wash the tomatoes. cut the large ones into several pieces and put them in a blender bowl. Grind them to such an extent that it is not puree, but juice. Pour it into a saucepan and add salt and sugar. Put on the stove and cook for 10 minutes.

From 1 kg. tomato will make about 1 liter of juice. But try to choose overripe fruits, then the liquid will be tastier.

2. Wash the jars and put pepper, cloves and bay leaf on the bottom. Lay the tomatoes on top. Choose fruits that are smaller and denser. That way they won't turn into mush.

3. Boil water and fill it with our fruits. Cover with a lid and leave for 10 minutes. Then drain and refill with boiling water.

4. After 5 minutes, draining all the water, pour in the tomato marinade. We roll up the jars and put them under the covers until they cool completely.

I also suggest that you watch a video in which tomatoes are prepared in their own juice, but in a completely different way. The most interesting thing is that the author cooks tomato puree with bell pepper. Something like lecho turns out. It's probably delicious though. I will definitely try to make these this year.

So what do you think? I won't say it's difficult, but rather troublesome. Although the result is worth it. If you know. how else can you make such tomatoes, be sure to share your recipe with us and our readers in the comments.

How to salt tomatoes in their own juice without peel?

There is another interesting way to make tomatoes in your own juice. But only with him will have to tinker a little longer. After all, we want to make them without peel. And this process takes a little more time. But we will save it on filling.

Ingredients:

• Tomatoes;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l.;
• Garlic - 1 tooth;
• Black peppercorns - 2 pcs.;
• Allspice - 1 pc.;
• Bay leaf - 1/2 pc.

Cooking:

1. My tomatoes and immediately sort through. Overripe and cracked immediately cut into pieces and sent to a blender. We need mashed potatoes from them. Ready immediately sent to the pan. You need to cook it for 10 minutes.

2. Smaller and whole fruits will be blanched. To do this, put a pot of water on the stove and boil it. We make a cross-shaped incision on the tops of the tomatoes and send them to boiling water. When the peel cracks, transfer them to cold water. So it is necessary to do with all the fruits.

3. Now we put spices in clean jars at the bottom. We remove the skin from the tomato, which leaves very easily, and put them in jars. Do not ram hard if you do not want to get porridge.

4. Pour salt and sugar into jars from above. By this time, the tomato puree had boiled. Pour hot into the container and cover with metal lids.

5. We put the jars in a saucepan with warm or hot water. We sterilize for about 20 minutes after boiling water in a saucepan. Then we roll up the lids and put them under the covers.

Such jars are stored in the basement, pantry or cellar.

Time has flown by unnoticed, and we are parting ways again. I hope you enjoy my recipes and choose the one you will make this year. Or maybe a few of them all? No doubt it will be delicious!

Tomatoes in their own juice are one of the best options for preserving tomatoes, which in this way are very tasty, natural, retain their beneficial properties and are suitable for preparing various dishes with tomatoes. We close the tomatoes in their own juice for the winter.

Tomatoes in their own juice, a recipe for harvesting 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. Tomatoes are two in one.

Tomatoes in own juice easy recipe

Very easy and practical recipe there is a use for large, and soft, and slightly crushed tomatoes. What you need for cooking:

• Large, ripe tomatoes for juice
• small tomatoes
• Salt and sugar
• Allspice Peas
• Bay leaf
• Cloves and cinnamon (optional)

Sort the tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in jars.
Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on a small fire. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five peas of allspice, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes).

At the same time, boil water in another saucepan. Arrange the tomatoes in prepared jars, pour boiling water over them and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato juice cooks. Then drain the water, pour boiling juice over the tomatoes and immediately roll up. Turn over, wrap with a blanket and leave to cool completely.

A 3-liter jar contains two kilograms of tomatoes and a liter of tomato juice.

Tomatoes in own juice in slices: prepare the juice and close

The lazy way to cook tomatoes in your own juice

To prepare tomatoes according to this recipe, we need:

• Tomatoes - 1 kg;
• One medium-sized beet;
• One daikon radish;
• Garlic and greens.

We wash the tomatoes and make several punctures with a toothpick. Now we make a filling for 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) there. Bring the filling to a boil, boil for ten minutes and pour tomatoes into it.

The tomatoes will be ready in three days. Watch the video for the cooking process:

Recipe for tomatoes in their own juice for the winter without vinegar from Ovkuse.ru

Ingredients (for 3 1L cans):

• 3 kg small tomatoes,
• 2 kg large tomatoes,
• 60g salt
• 50g sugar
• for flavoring - peas of allspice or cinnamon.

Rinse small tomatoes, chop with a wooden toothpick in several places, place tightly in sterilized 1 liter glass jars. Randomly chop large tomatoes, put in an enamel pan, cover with a lid and heat without boiling, then rub the hot tomato mass through a sieve - you get 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 to small tomatoes. Put 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 can not be rubbed through a sieve, if its uniformity is not too important, in which case you just need to remove the skin from the tomatoes, scalding them, then cut and then mash, then puree, after which you can add the passed through press garlic and allspice.

Tomatoes in their own juice for the winter: the subtleties of cooking

1. If you want to use tomatoes harvested for the winter in their own juice for cooking various dishes, then before laying them in jars you can remove the skin, pour boiling water for a few seconds.
2. To bookmark the bank, you need to use medium-sized tomatoes of the same degree of maturity(either all brown or all red). These tomatoes should not be soft.
3. Here are the ones that are used for cooking fills should be fleshy, juicy, very ripe, soft.
4. If you want to get delicious canned tomatoes, check that they and fresh were delicious, but too sour and after harvesting will be sour.
5. 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 your own juice. Cinnamon, sugar, pepper are optional. Too much salt is also not worth putting - add exactly as much as indicated in the recipe.

Tomatoes in their own juice combines two elements at once - a delicious filling that can be used instead of sauce and, of course, pickled tomatoes.

What can be cooked according to an old grandmother's recipe! In winter, such a seaming becomes especially relevant and flies off the table first. But the old time-tested tastes sometimes get bored, and the soul requires something new, fragrant and unusual. And then it's time to get the tomatoes in their own juice.

A simple recipe for a tomato in its own juice for the winter without sterilization

Tomatoes in their own juice are a tasty and healthy snack in the winter. The tomatoes themselves can be used in cooking, and the resulting marinade can be drunk instead of juice - it is infused and becomes unusually tasty.

Today I will share with you a recipe for tomatoes in my own juice without sterilization, as well as without unnecessary impurities and additives. This recipe is quite simple to prepare, and the tomatoes are whole, even and beautiful.

We will need:

• 3 kg of not very large even tomatoes, you can plum-shaped;
• 2 kg of overripe fleshy tomato fruits;
• three large spoons of salt without top and the same amount of sugar;
• 120 ml of vinegar.

How to cook:

Tomatoes need to be selected juicy, medium-sized, of the same size and degree of maturity, and overripe fleshy tomatoes of any size are suitable for juicing.

It will be great if the small tomatoes are about the same size. They need to be washed well and with a toothpick pierce the skin in several places, at least about 4 holes need to be made. This will ensure the integrity of the fruit, they will not burst when pouring them with boiling juice.

We put them up to their shoulders in pre-washed jars.

Next we need a fill. She needs tomato juice, the purer it is, the better. So you can get it either by boiling tomatoes and rubbing them through a cloth to a puree state, either food processors or a juicer. I choose the second method, it is much more convenient and time-saving. In extreme cases, to make juice, you can grate the tomatoes and pass through gauze.

Pour the resulting tomato juice into a saucepan, boil it, and then add salt and sugar, pour vinegar. Be sure to try the filling - if the juice turns out to be tasteless, it makes no sense to make salting. At this stage, the marinade can be corrected with the addition of salt or sugar, acid. Boil the marinade and mix it with a spoon to the bottom.

After that, we pour the finished juice into jars with tomatoes almost to the top and cover them with lids, which were previously doused with boiling water.

Carefully cover the jars with a lid, close them and turn them upside down. Wrap with a blanket until completely cool.

Tomatoes prepared according to this recipe in their own juice are well stored both in the cellar and at room temperature in a dark place.

Here we have such mouth-watering tomatoes in our own juice. Cook with pleasure!

Tomatoes in their own juice for the winter - a recipe with tomato paste

The recipe for making tomatoes in your own juice based on pasta is notable for its simplicity. For him, you do not need to cut and grind tomatoes, especially if there is no combine or juicer in the house.

To make tomato juice we need:

• 150 g of tomato paste;
• 2 liters of water;
• Bay leaf;
• 4 tablespoons sugar (you can add more to taste):
• one teaspoon of salt;
• black freshly ground pepper;
• a piece of hot pepper.
• we also take 1.5 kg of small even tomatoes.

Cooking:

1. First, we need to boil water.
2. We put the tomato paste in a bowl and pour a little hot water into it, mix the mass well - tomato paste does not diverge well in a large volume of liquid.
3. Add tomato paste to a pot of water.
4. We put spices in the future juice, salt and pepper it, taste it, if desired, adjust with the help of additives. Leave the juice to boil for 5-7 minutes.
5. At this time, we wash the tomatoes well and cut off their ass, pierce the tomato with a fork on the opposite side.
6. We prepare small jars - pour boiling water over them in advance or sterilize them over boiling water for at least 7 minutes. Fill jars with tomatoes.
7. The filling is already ready - fill it up to the neck of a jar full of tomatoes.

It remains only to roll up our winter harvest and send it to the pantry. In winter, you will be surprised by the pleasant taste of this salting!

Recipe tomato in own juice with citric acid

Citric acid is an excellent preservative that does not have harmful additives and is not harmful to our health. This method of preservation will pleasantly surprise you with its simplicity and speed. And jars preserved with citric acid never explode.

For a 3-liter jar of tomatoes, we will take:

• small tomatoes - about 2 kg;
• 8 pieces of black peppercorns;
• 1 teaspoon of citric acid powder;
• 8 pieces of allspice;
• 3-4 cloves of garlic;
• 2 bay leaves;
• a few bell peppers;
• to prepare the filling, we use 4 kg of overripe tomatoes.

Cooking:

1. For this recipe, we will try to reduce our efforts and will not strain the filling, we will cut the overripe tomatoes into smaller ones and send them to a large saucepan.
2. Now we need to put the jars on sterilization for 10 - 15 minutes and start preparing the filling.
3. We put the chopped tomatoes on the fire, boil for 10 minutes and add pepper and garlic to them.
4. We taste the marinade, put citric acid, salt and add sugar if the tomato filling is not sweet. The marinade should cook for about 10 more minutes. In this seaming, in addition to whole tomatoes, there will also be chopped ones, as for sauce.
5. We put pepper and lavrushka in jars at the bottom, put tomatoes in rows, chopped on both sides.
6. We cut the pepper into quarters and lay it out in the remaining unfilled places.
7. Pour the marinade into prepared jars and immediately roll them up, closing them with a lid soaked in boiling water.

It remains only to wait for our salting to cool down and enjoy its interesting taste!

Sweet tomatoes in their own juice for the winter

Salting two in one, which does not require much effort in cooking!

For the marinade we need:

• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• 2 - 3 peas of allspice,
• 3 cloves.

How to cook:

First, we will blanch the tomatoes. Bring 2 liters of water to a boil.

On each tomato we make an incision with a cross.

Gradually dip all the tomatoes in boiling water for 1 - 2 minutes, take out each batch with a slotted spoon and lower it into cold water.

We clean the tomatoes from the skin - if you have blanched them correctly, this will not be difficult.

We fill the jars with tomatoes, sprinkle with salt and sugar, put cloves and pepper.

We prepare a saucepan in which all the jars will fit, put them in it and pour water so that it reaches the neck of the jars. Sterilize jars under closed lids for 25 minutes.

After that, we roll up the banks and remove them to cool.

Cooked tomatoes have a sweet and delicate taste, tinged with the aroma of cloves. When cooking, they shrink a lot, so it is better to spread one of the cans over all the others, hammering them to the top after sterilization.

Tomatoes in own juice with horseradish and garlic

We roll up sweet tomatoes using purchased tomato juice - 2 liters. In any case, you can take any kind of juice of your choice.

Ingredients:

• hard, slightly unripe tomatoes - 2 kg;
• bell pepper - 250 g;
• chopped horseradish - a quarter cup;
• garlic - a quarter cup;
• salt and sugar - 4 tablespoons each with a small slide.

Cooking:

1. Pour the prepared juice into a saucepan and leave to boil.
2. We throw salt, sugar, seasonings of your choice into the marinade, gently mix the mixture and leave to boil for 4 to 5 minutes.
3. Place the tomatoes in rows in a jar and sprinkle them with a tablespoon of sugar.
4. Grind horseradish rhizome with a meat grinder or grater.
5. We do the same with garlic.
6. For the indicated number of tomatoes, we need to take a quarter cup of already ground garlic and horseradish.
7. In each jar you need to put 4 tablespoons of chopped horseradish and garlic
8. Fill jars with tomatoes with prepared juice and pasteurize them for 15 minutes.

We roll the resulting pickle and get beautiful tomatoes “in the snow” in our own juice!

Bon appetit and see you for new recipes!

Tomatoes are a very favorite vegetable. Moreover, harvesting tomatoes for the winter is also popular.

To prepare such a pickle, it is necessary to choose the most fleshy and ripe fruits. They secrete a large amount of juice and are great for pickling in their own juice. If you use not juicy pulp in such a recipe, then there will be little juice and the mixture will turn out not quite right, it will just be salted tomatoes.

Required Ingredients:

• Fleshy tomatoes - 3 kilograms;
• Overripe tomatoes - 2 kilograms;
• Salt - 80-100 grams;
• Sugar - 50 grams.

How to cook tomatoes in your own juice:

1. To begin with, the tomatoes themselves should be prepared, they are washed, the attachment points of the stalk must be pricked in several places with a fork or a toothpick;
2. Then, small tomatoes (of which 2 kilograms are measured) should be placed in pre-sterilized jars, they should be packed tightly, but not reaching the neck, you should leave room for the subsequently formed juice;
3. The other part of the fruit must be cut into fairly large pieces, put into an enameled large saucepan, put on fire, wait for the boil;
4. After the mixture boils, it must be removed from the heat, rubbed through a sieve, pierced with a blender or twisted through a meat grinder so that the mixture is homogeneous, now salt and sugar should be added to the mixture, mix the mass thoroughly;
5. The resulting mixture must be filled with fruit jars, the liquid should be 2 centimeters below the neck;
6. Now you can close the workpiece with iron lids.

Tomatoes in their own juice without vinegar

This recipe involves harvesting fruits for the winter in their own juice. This preparation has a delicate tomato flavor and juicy, not too salty fruits. You can cook all kinds of tomato-type sauces on the basis of such a blank, and the fruits can also be cut into a sauce. Wonderful tomatoes in their own juice - a recipe for the ages!

Required Ingredients:

• Ripe tomatoes - 2-2.5 kg .;
• Fresh garlic - 2-3 large cloves;
• Green currant leaf - 1-2 pieces;
• Horseradish - root 7-8 centimeters;
• Dill - 2 umbrellas;
• Hot pepper - a pod 3-4 centimeters;
• Mustard powder - 1 tbsp. the spoon;
• Onions - 0.5 pieces;
• Table salt - 2 tbsp. spoons;
• Pure water - 1.5 liters.

How to make tomatoes in your own juice:

1. Small tomatoes should be washed well, pierced in some places with a fork, if the fruits are already damaged, then it is not necessary to prick them;
2. Rinse the leaves;
3. Peel the horseradish root, cut into pieces of 3-4 centimeters;
4. Garlic must be peeled, large cloves must be cut into several pieces;
5. Dill is also well washed;
6. Get rid of hot peppers from seeds, cut into segments no longer than 4 centimeters long, if you don’t like a very spicy workpiece, then you can add a smaller amount of pepper;
7. Peel the onion and cut into rings;
8. We prepare jars in advance, they should be thoroughly washed, sterilized in any convenient way and dried, lids are also prepared;
9. In a jar, you first need to put the leaves, hot pepper, garlic, dill and horseradish root;
10. With the prepared pulp, it is necessary to fill no more than 2/3 of the jar, the fruits should lie tightly, so that they are well compacted, shake the container with tomatoes strongly;
11. In the meantime, we are preparing a saline solution, which will salt our fruits, to prepare it, you need to take water, add salt and mix thoroughly until the salt crystals dissolve, then you should strain the mass through gauze, and preferably through a cloth, so that all the sediment remained on the fabric;
12. Now you need to fill the container with the resulting solution;
13. Lay onion rings and mustard powder on top, then add a little solution to the container;
14. Close the blanks with simple plastic lids and keep in the room for 2-3 days, when the solution in the jars becomes cloudy, it can be put in a cool place, the pulp will be salted in about a month.

Delicious tomatoes in their own juice

In such a recipe, it is better to use plum-shaped tomatoes, they have a fairly good shape, strong skin so that the fruits do not become sour. For tomato mass, overripe fruits are used. And the spices used in this recipe perfectly complement the tomato flavor and add flavor to the mixture. The spicy mix will appeal to all juice lovers. In addition, such a preparation does not need to be cooked, and therefore, you can prepare tomatoes right at their summer cottage. Cook tomatoes in your own juice with garlic for lovers of fragrant preparations.

Required Ingredients:

• Plum tomatoes - 5 kilograms;
• Overripe tomatoes - 5 kilograms;
• Horseradish root - 1 piece;
• Horseradish leaves - 5 pieces;
• Currant leaves - 1 bunch;
• Hot pepper - 3 pods;
• Garlic - 1 head;
• Dill - 1 bunch;
• Salt - 1 cup.

Tomatoes in their own juice a simple recipe:

1. Wash the tomatoes, prepare all the greens;
2. Arrange half of all spices and herbs in prepared containers, then put whole fruits in containers, and then put all other seasonings;
3. Damaged and overripe fruits must be twisted several times through a meat grinder or use a blender, or grind the mixture through a fine sieve;
4. It is necessary to add rock salt to the resulting mass, mix well until completely dissolved;
5. Tomato mass can be poured into prepared containers with spices and other tomatoes;
6. Such a blank can be closed with lids and left to salt for 3 days in a room, then you can remove the spins to a permanent storage place.

Skinless tomatoes in their own juice

If the tomatoes are already harvested and need to be prepared, but there are no additional components, then you can use this recipe. It contains nothing but fruits, salt and sugar, so the taste is exactly tomato and is not interrupted by strong spices and herbs. To prepare dishes with such a preparation, you do not need to use a lot of salt, the mixture is already salty. Canning tomatoes in their own juice does not require much effort, it is easy to prepare and enjoy summer fruits in winter.

Required Ingredients:

• Tomatoes - 2 kilograms;
• Small tomatoes - 3 kg .;
• Salt - 80 grams;
• Sugar - 50 gr.

Peeled tomatoes in their own juice, instructions:

1. Wash all fruits, pierce small tomatoes well, since small fruits usually have a thick skin, and to extract their own juice, you need to damage them, you can also initially remove the peel from the fruits, to easily do this, you need to hold the fruits for 1-2 minutes in boiling water, then quickly lower into ice water, after such a procedure the peel comes off very easily;
2. Containers for blanks must be washed with baking soda, properly sterilized over steam and allowed to dry;
3. It is necessary to put whole fruits in prepared jars;
4. Large tomatoes need to be cut into pieces, boiled, and then rub the mixture through a sieve, you can use another method, but the main thing is that the mixture is very homogeneous;
5. Now salt, measured sugar should be added to the resulting mixture, mix the mass until the salt and sugar dissolve;
6. Prepared juice must be filled with containers;
7. Now you need to cover the jars with lids and additionally sterilize them, for this you need to put them in a large pot of boiling water, you don’t need to sterilize the blanks for a long time, 10 minutes will be quite enough for liter jars;
8. Then the jars are rolled up with sterilized lids, turned over, wait for them to cool and put in a cool storage room, although such a blank can be stored at room temperature.

Tomatoes with Tabasco sauce

Tabasco sauce gives the mixture a very good taste, unique aroma and, of course, spiciness. All lovers of spicy tomatoes are simply recommended to try this recipe. Tabasco has not only sharpness, but also other shades of taste, so the mixture is complemented by a variety of tastes.

Required Ingredients:

• Tomatoes - 1 kilogram;
• Pepper - 6 peas;
• Fresh parsley - 5 sprigs;
• Dill greens - 5 stalks;
• Tabasco sauce - 2-4 drops;
• Celery - 1 piece of small size;
• Sugar - 1 tbsp. l.;
• Rock salt - Art. the spoon.

Step by step cooking instructions:

1. Ripe tomatoes are washed, dipped in hot water and left for 1 minute, then the fruits are removed from the water, allowed to cool slightly, now it is necessary to remove the peel from them so that this process takes place easily, immediately after hot water, lower the vegetables into cold water, thanks to a sharp drop temperatures, the peel of vegetables is removed very easily;
2. When the fruits are peeled, 700 grams should be measured from their quantity and placed in sterilized jars;
3. The remaining fruits must be finely chopped, all seeds removed, transferred to a suitable container and brought to a boil, it is important to stir the mixture, otherwise the thick mass will quickly burn to the bottom of the pan and the mixture will be spoiled;
4. Now well-washed herbs, sauce, pepper, salt and sugar should be added to the mass, the resulting mass must be simmered over low heat for about 10 minutes;
5. Then the mixture should be carefully poured into a separate container and passed through a fine sieve;
6. After wiping, the homogeneous mixture is returned back to the stove and brought to a boil again;
7. It is necessary to immediately fill the containers with pulp with a hot mass, cover them with lids and send them for sterilization in boiling water for 10 minutes.

Tomatoes in their own juice are quite spicy, so this preparation is recommended to be used to complement soups, main courses, salads and even tomato drinks. Moreover, the fruits themselves can be used separately from tomato juice.

Preserving 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 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:

1. Wash vegetables thoroughly.
2. Carefully place small tomatoes in jars up to the top. Previously, the peel in them must be pierced with a needle in several places.
3. Randomly chop large tomatoes, put in a saucepan and bring slowly to a boil under the lid.
4. Then rub the mixture through a sieve. The result is a natural
5. Add the required amount of salt and sugar for every 1.5 liters of hot mass, mix thoroughly.
6. Pour the mixture into jars, cover them with a lid and pasteurize in a wide container with boiling water for 8-10 minutes.
7. 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:

1. Wash small tomatoes.
2. Cut the skin in several places on each tomato.
3. Put the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
4. After the time has elapsed, remove the tomatoes from the water, peel and carefully place in pre-sterilized jars.
5. Grind the rest of the tomatoes in a meat grinder, boil the resulting mixture over low heat for about 15 minutes.
6. Then add sugar and salt.
7. 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:

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