Tomatoes in their own juice without skin. Tomatoes in their own juice for the winter the best recipe

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 the tomatoes in jars, try to put them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk 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 blanks should be sterilized. 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 homemade recipes can be stored at room temperature.

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

Best Pickled Vegetable Recipes

4 jars, 1 liter capacity

40 minutes

30 kcal

5/5 (1)

In summer and autumn, we actively conserve vegetables and fruits. I have a small plot that grows all the plants I need. My son and I love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we harvest tomatoes in every possible way.

Tomatoes in own juice

Necessary kitchen utensils and crockery: liter jars, lids, juice container, spoon and toothpick.

Ingredients

How to choose the right tomatoes

• For preservation, it is best to use small tomatoes.
• Inspect the vegetables for spots and rot. Whole-looking, but very soft tomatoes cannot be preserved, they have already begun to deteriorate.
• Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
• Choose dense fruits, such tomatoes retain their shape well and will not turn into porridge during conservation. If you bought tomatoes in the market or in a store, cut them before canning.
• It happens that red and beautiful-looking fruits, hard and white inside. They should not be used, they will remain rigid even after processing.

Tomatoes in their own juice for the winter - a step by step recipe

Tomatoes in their own juice: cooking video

Tomatoes in their own juice without peel

• Cooking time: 1 hour 30 minutes.
• Servings: 6 jars, 1 liter capacity.
• Necessary kitchen utensils and utensils: knife, 6 jars, a teaspoon and a tablespoon and a container for sterilization.

Ingredients

Step by step recipe

video recipe

How to store

• Any blanks are best stored in the basement. It is ideal for this, because in summer it is cooler there, and in winter it is much warmer than outside. The downside of some cellars can be called high humidity, because of it the lids on the banks deteriorate.
• But this is the case if you keep the seaming for too long. If you don't have a basement, but do have any utility rooms, these can also be used for storage. The main thing is that in winter the temperature in them does not fall below zero.
• Many store blanks in the pantry, and rightly so, it is a very suitable place. If you have a large apartment, you can equip a separate corner for storing conservation. In a small apartment with a stocked pantry, you can store jars in kitchen cabinets or in any secluded corner.
• The main thing is that it should be away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.

What to file with

• Such tomatoes can be served as an appetizer for meat or fish. Tomatoes go great with any potato dish. It can be mashed potatoes, fried or boiled potatoes in their skins.
• For porridge and pasta, this preparation will also be a great addition.
• They can be used not only as a snack, but also as a dressing for borscht, meat and vegetable stews. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes, you can cook bean dishes.

• You can sterilize jars with hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Put a pot of water on the fire and cover it with a sieve to keep it stable. Place jars upside down on top. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
• Cherry tomatoes in their own juice are prepared in the same way as ordinary tomatoes. I recommend canning them with the skin on because they are small and take a very long time to peel.
• Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour over the tomatoes as indicated in the first recipe.

Recipe Options

• I recommend the recipe for tomatoes for the winter "Lick your fingers."
• There is also . They make a great appetizer and addition to any meal.
• If you have not found a recipe that suits you, look at other recipes for preserving tomatoes for the winter.

We select tomatoes. Set the hardest to one side. Softer - in another. Hard tomatoes will remain whole with us. And the soft ones will go on mashed potatoes. Need more solids. Although, this is optional. Wash all tomatoes thoroughly. We lay solid in sterilized jars.

Fill jars of tomatoes with boiling water to the top. Let them stand in boiling water for 15-20 minutes. In the meantime, prepare mashed potatoes from softer tomatoes. Cut them into pieces and put them in a bowl. We put it on the stove. We heat them until the juice is released, until they soften. Watch that the tomatoes do not burn.

When you see that all the juice has come out of the tomatoes, we begin to filter. Pour the juice into a colander. We dump the pulp there. We crush it well to strain the juice.

Put the juice from the tomatoes in a saucepan on the fire. We put salt and sugar. You can put garlic and various spices, as well as herbs. When the juice boils, boil it for half an hour. After that, pour out the water from the cans of tomatoes. Pour the juice obtained from boiled tomatoes into jars to the brim. Make sure you have enough juice. Banks are rolled up and turned over. Top with a towel.

How pleasing to the eye are the orderly rows of jars of various preservation, lined up on the shelves of the pantry! The main part of pickles, in addition to cucumbers, falls on tomatoes. Each housewife has a number of recipes that are used and passed down in the family “by inheritance”.

Most often, these are salted or pickled fruits, but tomatoes in their own juice for the winter without sterilization are closed less often, perhaps for fear of the complexity of their preparation. See below for simple and delicious recipes, find out the nuances of canning such tomatoes.

Tomatoes, for the preparation of filling, it is better to choose fleshy and juicy. For fruits that will be used whole, it is better to remove the skin, but then simple recipe no longer call. Adjust the amount of garlic according to your taste preferences.

Will be required:

• 2 kg of tomatoes;
• 3 bay leaves;
• 5 black peppercorns;
• 3 peas of allspice;
• 3 cloves;
• st.l. 9% vinegar;
• 3 tbsp Sahara;
• st.l. coarse salt;
• head of garlic.

Cooking:

• Wipe the washed tomatoes, peel the garlic. At the bottom of a jar thoroughly washed with soda and sterilized, put pepper, bay leaf, clove buds, and about half of the tomatoes on them.
• Gently from the kettle, in the center of the jar, pour in boiling water, cover, let stand for 15-20 minutes. Drain the water that has cooled down, and pour boiling water again.
• Scroll with a meat grinder or chop the remaining tomatoes and garlic with a blender.
• Pour the resulting mixture of tomatoes into a saucepan, wait for a boil, add salt, add sugar, pour (after boiling) vinegar, boil for a couple of minutes.
• Carefully pour tomatoes in a jar with boiling tomato, roll up or screw on the lid boiled in water. Turn the jar over, place the lid down, let it cool completely, cover it with something warm, put it away for storage.

Recipe with green tomatoes (slices)

A very relevant recipe for the country, as Mikhail Zhvanetsky caustically remarked, “forever green tomatoes”. It is necessary to take large ones for cutting into slices, so that the workpiece turns out better, the fruits can be soaked before canning for 5-6 hours in water with salt, changing it every 2 hours.

Read also: Beet salad for the winter - 11 recipes tasty and easy

Will be required:

• 1.5 kg of green tomatoes;
• 0.7 g carrots;
• 0.5 kg of onion;
• 0.5 kg of sweet pepper;
• 0.5 l of spicy tomato sauce;
• 2 tsp Sahara;
• 250 ml of oil;
• tsp ground black pepper;
• salt to taste;
• 2 tbsp 9% vinegar.

Cooking:

• Wash and dry the tomatoes, cut into slices. Peel the pepper from the seeds, cut into large squares, chop the onion into half rings, chop the carrots on a medium grater.
• Pour the oil into a saucepan with a thick bottom, lay out the vegetables in layers: tomatoes, peppers, onions, carrots. Top with tomato sauce.
• Under the lid, bring the vegetable mixture to a boil, boil for half an hour, mix, reduce the heat to a minimum, cook for another hour.
• Add pepper, sugar, salt to the pan, mix well, boil for another 10 minutes.
• Pour in the vinegar, stir thoroughly, boil for a couple of minutes, fill the jars with “gurgling” vegetables, screw on the boiled lids. Turn the jars over, cover with a blanket, let cool completely, put away for storage.

Cooking with tomato paste and pepper

A simplified version of the preparation: the use of tomato paste will save you from squeezing and boiling the juice from tomatoes. It gives the preparation a rich taste, and the addition of bell pepper turns it almost into a lecho. For conservation, it is necessary to select small and strong tomatoes, their number depends on the size.

In addition to them, you will need:

• 2 bell peppers;
• 5 cloves of garlic;
• 2-3 sprigs of dill.

For a liter of filling, you need to take:

• 4 tbsp. l. tomato paste;
• 2 bay leaves;
• 1 tsp salt;
• 4 allspice peas;
• 1 tsp Sahara;
• 2 tbsp 9% vinegar.

Cooking:

• Prepare the selected fruits, wash, dry, prick in several places with a toothpick so that the skin remains intact after pouring.
• Cut the pepper into strips, garlic - in half.
• In jars thoroughly washed with soda and sterilized over steam (boil the lid too), put peppers and tomatoes, dill with garlic and allspice peas, pour boiling water over, let stand for about a third of an hour. Pour water so that the bank does not suffer, it is necessary in the center. Since conservation is without sterilization, for reliability it is necessary to repeat the filling again.
• To prepare the tomato filling, dissolve the paste in water, add sugar, salt, put bay leaves and allspice, let it boil, pour in the vinegar, mix.
• Empty the jar from water, pour further with hot “tomato”, roll up the lid, turn over, cover with something warm for longer cooling.

Cherry in its own juice with vinegar (without sterilization)

A delicious preparation of small tomatoes will decorate any festive feast in winter. It is better to close cherry tomatoes in small jars with a small amount of vinegar so that they are well stored. To prepare the filling, take large and juicy salad tomatoes.

Read also: Garlic shooters for the winter - 8 best recipes

Will be required:

• 2 kg cherry;
• 1 kg of tomatoes for the sauce;
• 2 tbsp Sahara;
• 1.5 tbsp salt;
• 2 tbsp 9% vinegar.

Cooking:

• Wash large tomatoes, wipe, cut into 2-4 parts, cut off the upper hard parts from the stalks, chop with a blender. Salt the mass, add sugar, heat to a boil.
• During this time, fill the jars with washed cherry tomatoes, pour in boiling water, let stand for 10 minutes, drain the water.
• Pour vinegar into the boiling sauce, mix, pour into jars. Roll up the canned food, put it on the lid, cover it with a blanket, let it cool well and put it in the pantry.

Tomatoes with onions and aspirin

A couple of aspirin tablets and a headache (about the safety of conservation) will not! Some housewives add acetylsalicylic acid to the spins, replacing vinegar with it. For this preservation, it is better to take onions small.

Will be required:

• 2 kg of tomatoes;
• 1.5 liters of tomato juice;
• 2 aspirin tablets;
• 1.5 tbsp salt;
• 2 small onions;
• 3 tbsp Sahara;
• dill umbrella;
• 4 cloves;
• 3 leaves of blackcurrant;
• 1 bell pepper;
• 1/2 hot pepper;
• 4-5 peas of allspice and black pepper;
• 2 bay leaves;
• 4-5 garlic cloves.

Cooking:

• Put greens with spices, onion quarters, pepper and garlic in a sterilized jar. Next, fill it with tomatoes and pour gently from the kettle with boiling water (pour in the center of the jar), leave for a quarter of an hour.
• Bring the tomato juice to a boil with the addition of sugar and salt.
• Drain the cooled water from the jar and pour hot juice over it, adding a couple of aspirin tablets to the “three-liter bottle”.
• Roll up the jar, wrap it warmly, let it cool completely and send it to the cellar or pantry for storage.

sweet tomato recipe

A very tasty and healthy option for harvesting tomatoes for lecho fans. You can store them in the room, they will stand perfectly all winter. But you may not have time to check this: chopped tomatoes with sweet peppers are “destroyed” by household members much earlier! If someone does not like sweet tomatoes, then you can take less sugar. Another positive point is that there are more halves-quarters in jars than whole fruits.

Will be required:

• 3.5 kg of tomatoes;
• 9-10 peppercorns;
• 5 pieces. bell pepper;
• 1 tsp 9% vinegar;
• 2 tbsp salt;
• 8-9 cloves;
• 5 tbsp Sahara.

Cooking:

• Divide tomatoes by size. Leave small ones whole so that you can fill 4 jars, and cut large ones into 2 or 4 parts (depending on size).
• Choose a pot of a suitable volume and preferably with a thick bottom, pour in half a glass of water so that the “filling” does not burn during cooking, and it will be even more reliable to put the pan on a flame divider, and do not leave it unattended and stirring for a long time. When the contents are hot enough and begin to boil, boil it for another 45 minutes, and beat with a blender until large pieces disappear. Pour back into the pan, add salt and sugar, cook for about 40 more minutes. And during this time, fill the jars with prepared tomatoes, peppers and seasonings. When the tomato filling is ready, reduce the heat to minimum.
• Peeled pepper cut into 4 plates, tomatoes, those that are smaller, cut crosswise, place in "cool" boiling water, remove and remove the exfoliated skin, cut into a couple of pieces.
• In well-washed jars, put a couple of cloves and black peppercorns. Fill as tightly as possible with slices of tomatoes without skins and sweet peppers. Boil water and pour into a jar, let stand covered for 20-30 minutes.

• Let the tomato sauce boil, pour in all the vinegar, heat for about 3 more minutes. Free the jars from boiling water, fill them with tomato, roll up, turn over, wrap with something warm, let cool to room temperature. Remove cold preservation for storage in a dark and fairly cool place.

Tomatoes in their own juice are two dishes at once: tasty snack and spicy tomato juice. Many housewives, choosing options for harvesting vegetables for the winter, prefer just such canned food. You can cook them according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.

Cooking features

Even a novice hostess is able to prepare tomatoes in her own juice for the winter, but to get the expected result, she will need to know a few points.

• To cook tomatoes in your own juice, you need two varieties of these vegetables. Some should be dense, medium-sized. Suitable varieties such as Cream, Ladyfingers. The second should be large, ripe, juicy. Small tomatoes are placed in a jar, from large ones they get juice, which is poured into the fruits in jars.
• There are several ways to get tomato juice. The traditional method involves heating the vegetables cut into pieces until softened, then rubbing them through a sieve. The result is a juice that has the most delicate texture. The second way is to use a juicer. The juice made with this unit is clean and its yield will be maximum. The third option is to chop the tomatoes with a blender. In such juice, pieces of skin and tomato seeds come across, but this drawback is easy to fix - just pass the tomato mass prepared with a blender through a sieve.
• If it is not possible to prepare tomato juice at home, you can use a purchased drink or dilute tomato paste in water. The result when using store-bought products will be different, but experienced chefs say that these differences cannot be called significant.
• Tomatoes that are placed in a jar should remain beautiful. So that they do not burst while pouring them with hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for conservation is to peel them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
• You can close tomatoes for the winter only in pre-sterilized jars, otherwise they will quickly deteriorate. To ensure tightness, metal covers are used, which are rolled up with a special key, or screw. Plastic lids are not suitable for this purpose. Caps must be sterilized before use. To do this, they boil for 10 minutes.
  Tomatoes in their own juice stand well at room temperature.

You can prepare canned food with or without sterilization, you just need to choose the right recipe.

Classic Tomato Sauce Recipe

Composition (per 3 l):

• small and dense tomatoes - 3 kg;
• large fleshy tomatoes - 2 kg;
• salt - 60 g;
• sugar - 60 g;
• table vinegar (9 percent) - 120 ml.

Cooking method:

• Wash your tomatoes.
• Wash jars with soda, sterilize them. It is better to choose three liter jars or four 750-gram jars. All the tomatoes provided for in the recipe may not be included in half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient in that they require you to eat their contents in a short time (within 3-4 days), but if you have a large family, this will not be a problem.
• Prick small dense tomatoes in several places, arrange in jars. They should be tamped as tightly as possible, but without pressing so hard as to cause the fruits to crack.
• Cut large tomatoes, put in a saucepan, put on a slow fire and heat until the tomatoes release juice. Rub them through a sieve.
• Pour the resulting juice into a saucepan, add salt and sugar to it.
• Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
• After the juice boils for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
• Pour hot marinade over canned tomatoes. It should be filled almost to the very edge.
• Roll up the jars with prepared lids, turn over. Cover with a blanket and leave to cool like this for additional preservation.

Recipe for the occasion::

Store cooked classic recipe tomatoes in their own juice are recommended in a cool place, but even if the temperature in the room where they stand rises above 20 degrees for several days, canned food will withstand this test.

Tomatoes in their own juice - a recipe with sterilization

Composition (for 2 l):

• tomatoes - 2–2.5 kg;
• salt - 20 g;
• citric acid - 2 g.

Cooking method:

• Wash your tomatoes. Make small cruciform cuts on the side opposite the stem.
• Boil water in a large saucepan, dip the tomatoes in it. Wait 2 minutes.
• Catch the fruits with a slotted spoon and transfer to a container of cold water so that they cool down faster.
• Peel the tomatoes, carefully cut out the dense areas of the pulp located in the area of ​​\u200b\u200bthe stalks.
• Sterilize two liter jars or one two-liter jar.
• Pour citric acid and a teaspoon of salt into the bottom of the jars.
• Fill jars with tomatoes. Sprinkle the remaining salt on top.
• Lay a towel at the bottom of a large saucepan, put jars of tomatoes on it. Cover them with lids.
• Pour water into the pan so that it reaches the shoulders of the jars.
• Put the pot on a slow fire. 15 minutes after the water in the pot boils, lift the lids, lightly tamp the tomatoes with a spoon and add a new batch of tomatoes. Repeat the procedure after 15 minutes. Sterilize jars for another 10 minutes, roll up.
• Turn the jars over and cover with a blanket, leave to cool in a steam bath.

According to the above recipe, you can prepare for the winter in your own juice and large tomatoes that do not fit in a jar. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.

Tomatoes in own juice with tomato paste

Composition (per 3 l):

• medium-sized tomatoes - 2 kg;
• tomato paste - 0.5 l per 1 liter of water;
• water - how much will enter;
• sugar - 50 g;
• salt - 10 g;
• table vinegar (9 percent) - 20 ml;
• allspice peas - 6 pcs.;
• celery greens - 2-3 sprigs.

Cooking method:

• Sterilize jars, arrange celery and peppers on them.
• Prepare tomatoes by chopping or peeling them.
• Put the tomatoes in a jar.
• Boil water, pour tomatoes. Leave for 15 minutes.
• Drain the water into a saucepan, mix with tomato paste, bring to a boil.
• Add salt and sugar, boil the juice until these products dissolve.
• Add vinegar, stir juice, remove from heat.
• Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave to cool, wrapped in a blanket.

Cooking tomatoes in your own juice according to this recipe is the easiest, but the result will not disappoint you.

Video: Awesomely delicious tomatoes in their own juice. never explode

Tomatoes in tomato juice are a classic of home canning. Experienced housewives try to make such blanks every year, as they are in demand.