Tomatoes in their own juice for the winter

Hello, dear friends!

Show me a person who refuses to taste delicious tomatoes cooked in their own juice in winter. You open such a jar and cannot tear yourself away from the tender pulp of the tomatoes and the slightly salty taste of the thick pulpy sauce.

Preparing such a delicious dish in the summer will not be difficult. The main thing is desire, a little time and effort. Today you will learn the most popular recipes for such preparations.

By the way, have you already prepared pickled tomatoes for the winter? If you can’t roll up jars this year, save the recipe for instant marinated tomatoes. What if you want to eat something in winter? Buy fresh tomatoes and make some spicy tomatoes. You will be able to enjoy it the next day.

Well, we are starting to master recipes for cooking tomatoes in their own juice. If you are interested, join us! Go!

Tomatoes in their own juice for the winter - a recipe that will lick your fingers

There was a time when it seemed to me that rolling up jars of tomatoes was very difficult and troublesome. But life and culinary experience have shown that everything is in our hands. Nothing complicated! But how delicious it turns out. It’s not for nothing that they say that it’s simply “finger licking good”! And there is no need to sterilize the finished jars, and they are stored at room temperature! Super!

Let's take for the recipe:

Tomatoes for 1 liter jar - as many as you can fit (about 600 g)

For 4 liters of juice:

Salt – 4 tbsp.
Sugar – 6 tbsp.
Vinegar 9% - 2 tbsp.

Preparation:

1. For the recipe we will take two types of tomatoes. In the green bowl we have a type of cream. We will fill jars with them. They are strong, whole and beautiful.

In a yellow bowl, there are fruits of different varieties, irregular in shape, and soft. All this is allowed because they are intended for cooking tomato juice, which will contain strong fruits.

2. Let's start by making the juice. To do this, cut each fruit from the yellow bowl into 4 parts and fill the pan, which we have already placed on the stove and turned on the heat. There is no need to cut out the stalks of these fruits. When they are cooked, we will rub them through a sieve and all the skins, stalks and seeds will go into the cake. What will remain is a clean, natural, tomato filling.

Please note that during the processing of these tomatoes, 20% will go into pulp. This means you need to take more fruits to obtain the required amount of tomato juice. In our case, we need to get 4 liters to fill all the jars. This means we’ll take more fruit, about 4.5 kg.

3. Carefully cut out all the stems of the ripe and beautiful cream with a sharp knife and transfer it to another bowl.

4. So, part of the tomatoes intended for obtaining juice boils on the stove and will be cooked until the fruits become soft. And distribute the smooth cream into liter jars. Each one contained 600 grams of tomatoes.

We sterilize jars and lids for the product using any available method: in the microwave, in the oven or over steam. Just pour boiling water over the lids.

5. We stir the tomatoes in the pan periodically to prevent them from burning. Boil water in a kettle and pour boiling water into the jars. Cover with lids and leave on the counter for 15 minutes.

6. By this time, the tomatoes in the pan have already been cooked and we need to grind them through a sieve. To do this, use a ladle to transfer the boiled mixture into a sieve. Then mix lightly with a spatula, but the main tool for us at this stage will be an ordinary masher. Grind the boiled tomatoes thoroughly so that all the juice goes into the pan. Only the cakes will remain in the sieve: skins, seeds and stalks.

7. Place the pan with the tomato filling on the fire again and bring to a boil. Meanwhile, drain the water from the jars. They have warmed up well and the glass will not crack when we pour boiling juice over them.

8. Now let’s do a little magic on the juice to give it a bright taste. To do this, pour 4 tablespoons of salt, 6 tablespoons of sugar and 2 tablespoons of 9% vinegar into 4 liters of tomato sauce. However, such a small amount of vinegar is more likely to serve as a preservative than to give the product a sour taste.

9. After the liquid boils, fill the jars with tomato juice with a ladle up to the neck.

10. Roll up the lids and turn upside down. That's the whole recipe. Cover with a warm blanket and leave until cool. The workpiece is stored at room temperature in a secluded place in your apartment.

Enjoy, dear friends! Enjoy your meal! Be sure to prepare this delicious dish. All natural, no preservatives. In winter, such a dish will greatly please you! Well, we move on to the next recipe.

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

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

Ingredients needed:

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

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

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

On this topic:

We are preparing a fragrant dessert - pear jam for the winter,...

Aug 2, 2020

It will completely replace cognac on the festive table - vodka...

Jul 31, 2020

BACK FORWARD 1 of 294

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

Let's consider another recipe for tomatoes in their own juice for the winter with the addition of granulated sugar.

You will need simple products:

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

The first step is to make juice. Place the washed tomatoes in a large container to dry. A small cut in the form of a plus sign is made on each vegetable. Water is poured into the pan. Bring to a boil. In small batches, immerse the tomatoes in boiling water for 1-2 minutes. Then, using a slotted spoon, remove the vegetables and then lower them into cold water. Peel the fruits. Grind using a blender. Boil for 15 minutes.

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

The jars are thoroughly heated over steam. When dry, fill with washed tomatoes. Sprinkle granulated sugar on top (4 tablespoons per 3 liter jar), salt (pinch), cloves, pepper (several peas). Pour in tomato marinade and cover with lids.

The jars are placed in a large saucepan with a kitchen towel or metal stand at the bottom. Pour water and put it on fire. Sterilization of the product lasts at least 25 minutes. Then the jars are sealed with lids. When they cool down, they are sent to the basement for storage.

How to cook tomatoes in their own juice without vinegar

Those who are opposed to the use of vinegar in canning will love this recipe. The role of preservatives in it is played by heat treatment of the workpiece and the use of a number of spices. The jars never explode and are stored in city apartments. The tomatoes are very tender, the juice is natural from ripe tomatoes. Taste with light notes of bay leaf, allspice and cloves. Delicious! And now we will prepare tomatoes according to this recipe.

Let's take for the recipe:

For 1 liter of tomato juice added:

Sugar – 2 tbsp.
Salt – 1 tbsp.
Bay leaf – 1 piece
Allspice – 3 pcs.
Cloves – 1 bud

Preparation:

1. We divide the entire harvest into 2 parts. We will place small, even and dense tomatoes in jars. Large, irregularly shaped, soft (but not rotten) fruits will be used for juice processing. In this case, it does not matter significantly if some fruits are slightly unripe. The main thing is that they are dense and without flaws. I will look great in the finished product.

2. Place firm and whole tomatoes tightly in 1.5 liter jars. There were 10 of them. Before laying, we pierce the fruits with a sharp knife or stick near the stalk. This way they will be better salted and the skin will not burst.

We must sterilize jars and lids. First, wash them with baking soda, then rinse them for a long time. Then put the jars in an oven preheated to 120 degrees for 10 minutes. Fill the lids with boiling water in a bowl.

3. Now let's prepare the tomato juice. We use my grandmother’s old juicer, which very well separates the liquid from the pulp: stalks, skins, seeds. The result is thick pulp, but without skins and seeds. 6-7 kg of ripe tomatoes yielded 5 liters of tomato sauce.

4. Place the pan on the fire and bring to a boil. Then cook it over low heat for 15 minutes, stirring and skimming off the foam. Then add 5 tablespoons of salt, 10 tablespoons of sugar and spices fivefold. Cook for another 5-7 minutes.

5. While our juice is preparing, pour boiling water over the tomatoes in the jars to the very edge and cover with lids. Leave on the table for 10 minutes so that they warm up and the glass does not burst when pouring boiling tomato sauce.

6. After this, change the lid to a plastic one with holes and drain the filling from the jars. Immediately fill our tomatoes with boiling sauce. We close the containers using a seaming key.

Turn the jars upside down. Wrap it in a warm blanket and leave it to cool on the table for a day or two. After this, the jars can be stored in the apartment, choosing the coolest place for them.

Excellent preparation for the winter. According to this recipe, you can roll up a large harvest of tomatoes in their own juice. You can limit yourself to 2-3 jars. That's how it goes. But the taste of the juice and the tomato is excellent. Prepare it and you won’t regret it!

Recipe for tomatoes in their own juice without vinegar

To keep the twist longer, a natural preservative, vinegar, is added to it. Sometimes a product complements a dish well, but not everyone likes the sour taste in tomatoes. The fact is that tomatoes themselves produce acid, and if you overdo it with the additive, all your work will be wasted.

The recipe for which I suggest closing the canning does not contain vinegar. If you don't like sour things, but prefer canned tomatoes, then this is the preparation for you.

my.mail.ru//mail/fetis55/video/5/8574.html

Ingredients for 1 liter of preserved food:

tomatoes;
sugar (one heaped teaspoon);
salt (one level tablespoon);
peppercorns;
spices;
Bay leaf;
citric acid (optional).

What is good about this conservation? Tomatoes are taken that are rotten, large, and corroded. The preparation is simple and delicious at the same time. There is not an ounce of water in it. Let's get started!

Step 1. All prepared containers must be sterilized immediately.

Step 2. Spices and herbs should be placed down.

Attention! It is recommended to cook according to the classic recipe for the first time. Without dill, garlic and other spices, but leave a couple of jars for experimentation.

Step 3. All bumps, foulbrood, core and tails should be cut out from the tomatoes.

Step 4. The fruits should be cut into large slices.

Step 5. Fill the pieces so that they fit tightly. I do this. He put the slices in and shook them. Put it down again.

Step 6. Add (according to the recipe): grains of salt, sugar crystals, citric acid.

Step 7. Cover the finished jars with lids and send them to steam in the formed water bath.

Attention! The sterilization bath is formed as follows. Place a towel or any clean rag on the bottom of any pan. When the water boils, remove a little hot water, then add the same amount of cold liquid. Place the container in the water carefully, without sudden movements. Otherwise the glass may burst. The water should reach the hangers. If there is not enough liquid, add more. The entire structure is covered with a lid.

Step 8. When the tomatoes simmer in a water bath, they settle a little. 10 minutes after the water boils, they are pressed down a little with a spoon so that the fruits become denser. We fill the voids with tomato slices.

Step 9. The tomatoes should simmer in a water bath for so long until their skins are covered with perspiration. This is a good sign. They secrete juice. You can close the lids again and repeat the procedure until the tomatoes are completely hidden under their own juice.

The dish is ready. The container must be rolled up and turned over until the glass and liquid have cooled. The twist can be used in borscht, solyanka, or as a separate dish. Your imagination is limitless.

Recipe for cooking tomatoes in liter jars

How much sugar and salt should I put in a liter jar when preparing tomatoes in their own juice? There are two ways to carry out such a calculation. According to the first method, it is known in advance that 1 liter of tomato juice requires 1 tablespoon of salt and 2 tablespoons of sugar. We prepared this tomato filling and pour it into jars with fruit without any problems.

Now we will prepare the tomatoes, adding salt and sugar based on one 1 liter jar filled with fruits. Indeed, many housewives prefer this method of obtaining delicious tomato dressing.

Let's take for the recipe (for 1 liter jar):

Tomato juice – 0.5-0.6 l
Rock salt – 0.5 tbsp.
Sugar – 1 tbsp. (without slide)
Garlic – 2-3 cloves
Currant leaf – 4-5 pcs.
Dill umbrella – 1 piece

Preparation:

1. Take small, strong and ripe tomatoes. Wash thoroughly and dry. Let's prepare 6 liter jars. We will sterilize them, as well as the lids. Fill each one 2/3 with tomatoes. We put in currant leaves, an umbrella of dill and put the missing tomatoes on top. Cut the garlic into pieces and add it to all the jars.

2. Fill the jars with boiling water and cover with lids. Let it warm up on the counter for 10 minutes. After time, drain the water into the pan.

3. After the hot “bath”, our fruits did not burst, but settled and look quite appetizing.

4. Now we need to pour tomato juice over the tomatoes. How to find out how much is needed to fill. Very simple. After the fruits have warmed up in the water, we pour it not into the sink, but into a common pan. How much water is in the pan, the same amount of filling you need to prepare. In our case - 3 liters. Fill the pan with pre-prepared tomatoes and place on the stove.

5. After the juice boils, boil it for 15 minutes, skimming off the foam. Then fill the jars and cover with lids. Leave for 5 minutes. Please note that we have not yet added any salt or sugar to the filling.

6. That is why we drain the tomato juice from the jars back into the pan after the required time and add salt and sugar to it. Add salt at the rate of 0.5 tablespoon per liter jar. And since we have 6 cans, we’ll add 3 tablespoons. Add sugar 1 tablespoon per liter jar. Stir. Bring the pan back to a boil.

7. Literally after a minute, refill the jars with tomato juice and immediately roll up the lids.

8. Turn the jars over and place the lids down. Wrap it up and leave it to cool until the next morning. Store products at room temperature.

The results were very tasty, aromatic tomatoes. The tomato filling is also incomparable. I love this appetizer for the second course - boiled potatoes with a cutlet. A simple second course with tomatoes turns into a delicious dish.

Classic recipe for tomatoes with vinegar

Tomatoes in their own juice are always made according to the classic recipe. The jars are filled with the strongest, smoothest, fleshiest fruits and filled with tomato sauce.

The fruits can be with or without skin - there are no other options. But the filling can be varied: thick, more liquid, with or without seeds, with or without vinegar, with tomato paste. You can add salt and sugar according to your own taste. Some people like sweet tomatoes, others don't.

But the most important thing is that our food is well preserved until winter, and does not ferment or spoil. Otherwise our efforts will be in vain, sheer disappointment and tears!

That is why in this recipe we will definitely add vinegar, which is a reliable preservative for canning.

Let's take for the recipe:

For tomato juice per 1 liter:

Salt – 1 tbsp.
Sugar – 3 tbsp.
Vinegar 70% - 0.5 tsp.

Preparation:

1. To begin with, all the tomatoes that we collected from the garden or bought in the store need to be sorted and, of course, washed thoroughly.

We will select the most beautiful, small, dense and ripe fruits. We will put them in jars intact.

The other part is also very good tomatoes, but these are, as they say, not in good condition: fallen to the ground, overripe, bruised, with cracks and unevenness. We will use them to make tomato sauce.

2. Let's start by preparing the tomato filling. It will have to be boiled and then boiled for 15 minutes. This will take some time, which we will use to our advantage. Let's fill the jars with beautiful fruits and warm them with boiling water. The sauce will just arrive in time to pour it over our prepared tomatoes.

How is tomato sauce prepared? There are different ways. I wrote about one of them in the very first recipe. Now we will clean every substandard tomato from damage, cut out the stalks, and cut it into pieces of any shape. Let's use a blender. That's all, thick, tasty juice is ready. Immediately put it on the stove and wait for it to boil.

3. Place 5-6 peas of allspice into a jar. Using a toothpick, we make several punctures on the fruits so that the skin does not crack when we pour boiling water over them.

4. Fill the jars with tomatoes, laying them out as tightly as possible. Fill jars of tomatoes with boiling water to the very top. We close the lids on top, which were lying in a bowl of boiling water and sterilized. Leave the jars on the table while we prepare the tomato juice.

5. When the juice boils, remove the foam from it. Add salt at the rate of 1 tablespoon per liter. We have 5 liters, so we add 5 tablespoons.

Add sugar at the rate of 3 tablespoons per 1 liter, which means only 15 tablespoons for the entire tomato filling.

Stir until the ingredients are completely dissolved. Let it boil and you can fill the jars with tomatoes. Before this, add an incomplete tablespoon of 70% acetic acid to the filling.

6. By this time, the water in the jars has cooled down a little. We put a special polyethylene lid with holes on the neck and drain the water.

7. Insert a funnel and fill the jars with a ladle of boiling juice to the very edge of the neck. Immediately close the lids and close the jars with a seaming key. Turn it upside down and check for leaks. Wrap it in a warm blanket and leave it to cool until the next day.

Such jars can be easily stored at room temperature in a living room. In winter we open it and enjoy eating the delicious, juicy fruits. We drink very tasty tomato juice. Believe me, if someone thinks that it contains a lot of sugar or vinegar, it is not! Everything is very delicious! Not sweet, not sour, but delicious!

A simple recipe for tomatoes with tomato paste

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

Ingredients required for this:

elastic tomatoes without flaws;
tomato paste;
salt;
sugar;
seasonings are not for everyone.

Tomato paste is diluted with warm boiled water at a ratio of 1:3. Mix the mass well. Add sugar, salt, seasonings. Place on the stove and cook for 15 minutes after boiling.

The washed tomatoes are placed in steamed jars. Pour in the resulting juice and place for sterilization. Depending on the size of the container, boil for 10 to 20 minutes. Ready-made tomatoes with tomato paste are sealed with lids. Turn it upside down. Cover with a thick blanket. After cooling, they are taken to the basement.

Cooking tomatoes in their own juice without sterilization

Now we will look at a recipe that contains nothing but tomatoes, tomato juice and sugar and salt. No other spices. And I love this divine taste most of all. In winter this is simply a delicacy! Is it possible to preserve such yummy food for the winter without sterilization? Let's see the answer to this question.

Let's take it for the recipe

For 1 liter of tomato juice:

Coarse rock salt – 1 tbsp. with a slide (30 g)
Sugar – 2 tbsp.

Preparation:

1. Wash all tomatoes thoroughly and dry. We sort them in such a way that the jars contain strong tomatoes of the same size. We have them on the right in a greenish bowl. On the left are also strong and whole fruits, but they are different in size. We will make tomato juice from them.

2. We will cook tomatoes in liter jars. Place the fruits in jars. First, thoroughly rinse the container with a new, unused sponge and soda. Rinse the jars repeatedly, up to 20 times. We'll do the same with the lids. We will not sterilize the container.

Liter jars hold 0.5 kg of tomatoes and the same amount of tomato filling. We will fill 3 jars, so we will need 1.5 liters of tomato juice.

Whether you cut off the stalks of tomatoes and make punctures in the skin is at your discretion. We didn't.

3. But for tomato juice, we cut off the stalks, remove any damage and make sure that the tomatoes are exceptionally fresh. Cut them into pieces and pass them through a meat grinder. We will get thick juice with seeds. We do not remove the skin.

4. Add salt at the rate of 1 tbsp. with a slide and sugar at the rate of 2 tbsp. for 1 liter of juice. Mix and put on fire. We wait for the juice to boil, remove the foam and cook for exactly 15 minutes over low heat.

5. At the same time, pour boiling water into the jars of tomatoes to warm up the fruits and glass. Leave them in this state for 10-15 minutes. Close with lids.

6. After the specified time has passed, drain the water from the cans and immediately pour boiling tomato juice. We roll up the jars with lids. Turn it upside down. We insulate it with a blanket, a blanket and leave it for the whole day.

As you can see, we used unsterilized jars. Just washed well. Then, as usual, we followed the entire technology of the process of preparing tomatoes in their own juice. Such jars can be stored in the basement, in the refrigerator. But storing it in an apartment is risky. If you are going to keep the jars at room temperature, then be sure to sterilize the lids and glass containers. Moreover, add 1 teaspoon of 9% vinegar to each of them. Vinegar will not spoil the taste of the product and will not harm your health. But for the safety of your work it will be more reliable!

Cooking tomatoes without skin - step by step recipe

The most tender and delicious tomatoes in their own juice are obtained if they are cooked without peeling. A delicacy, and nothing more! Eat and enjoy! Typically, various pickles and pickled vegetables are eaten as an appetizer with a main dish, for example, meat and potatoes. But not peeled tomatoes. They themselves are incomparable and you don’t want to interrupt their taste with anything else. Let's cook them!

Let's take for the recipe:

Tomatoes – 5.5 kg

For tomato juice:

For 3 liters you will need:
Salt – 4 tbsp.
Sugar – 5 tbsp.
Black peppercorns – 10 pcs.

Preparation:

1. Wash the fruits well and divide them into two parts. We will select the strongest, smallest, approximately the same size fruits from the total quantity and place them in a separate bowl. There were 2 kg of such fruits. We will put them whole in jars. First remove the peel from them.

2. In another bowl there will be fruits that are slightly damaged, overripe, with cracks. We had 3.5 kg of them. We will use them to make tomato juice, which we will use to pour tomatoes in jars.

3. We cut the substandard fruits into quarters. We send them to the juicer and get 3 liters of filling. 500 g is a cake, which includes peels and stalks. Place the liquid in a saucepan. Add 4 tablespoons of salt, 5 tablespoons of sugar, 10 black peppercorns to it. Stir and put the pan on the fire.

4. What do we make from good, quality tomatoes? First, we make a cross-shaped cut on each fruit with a knife. Then pour boiling water over them for 3-4 minutes. Drain the water and fill it again, but with cold water.

5. After such a “bath”, the skin of the tomatoes is very easily peeled off. Place the peeled tomatoes in jars for preservation. The jars must be thoroughly washed with soda and sterilized by any available method. The lids need to be filled with boiling water for a few minutes.

6. Fill the jars with boiling water. Close the lids and leave on the table for 10-15 minutes to warm up.

7. Let's return to the tomato juice that is on the stove. Bring it to a boil. As it boils, foam begins to form, which must be periodically skimmed off and the pan stirred. When the juice boils, cook it over medium heat for 15 minutes. This promotes good sterilization of the filling and will preserve it until winter.

8. Drain the cooled water from the jars of tomatoes and immediately fill them with tomato juice. We close all the jars with a seaming key.

9. Turn them upside down and check the tightness of the lids. Cover the jars with a warm blanket and leave to cool on the table until the next day. Peeled tomatoes in their own juice are ready.

A delicious, light snack of fresh tomatoes with tomato juice can be enjoyed at any time. Open the jar for dinner. It will fly apart in an instant. Your family will be happy with this treat. The appetizer will also decorate the holiday table, especially if you managed to grow and roll up jars of cherry tomatoes in the summer. Bon appetit!

Tomatoes in their own juice with tomato paste

Now we will consider the option of rolling fruits for the winter not in their own juice, but in tomato paste. For this recipe, we will not prepare tomato sauce from homemade fruits, but will use store-bought tomato paste. You never know why housewives have to close tomatoes in this particular way. Such a recipe exists and we will show it to you now.

Let's take for the recipe:

For 3 liters of tomato sauce:

Tomato paste – 1.5 liters
Water – 1.5 liters
Sugar – 3 tsp.
Salt – 3 tbsp.
Black pepper in a pot – 20 pcs.
Bay leaf – 2-3 pcs.

Preparation:

1. Take two two-liter and two one and a half liter jars. Be sure to sterilize them by steaming, in the microwave or in the oven. We also sterilize the lids by pouring boiling water over them.

2. Fill the jars with cleanly washed and dried tomatoes.

3. Pour 4 liters of cold water into a saucepan and put on fire. Bring it to a boil and pour boiling water over all 4 jars. Immediately close them with lids and leave to warm up for 15 minutes.

Do not fill the jars with boiling water immediately. Do this gradually, otherwise the glass may burst. Poured a little boiling water into one jar, move on to the second. And so on.

It is also recommended to pierce the tomatoes in the stem area with a sharp stick or knife to prevent the skin from cracking. We didn't do this. If you gradually add water, the skin may not burst.

4. While the tomatoes are warming up, let’s prepare a delicious sauce. We noticed that out of 4 liters of boiling water, only three liters were used to fill the jars with water. This means we need to prepare the same amount of tomato sauce.

Take 1.5 liters of high-quality Pomodorka tomato paste and dilute it with water in a 1:1 ratio. We will just get 3 liters of tomato juice.

And now, as they say, “let’s bring it to mind.” Add delicious spices: 3 tablespoons of coarse salt, 3 teaspoons of sugar, 20 black peppercorns and 2-3 bay leaves. Mix everything well and put on fire.

5. Tomato sauce should be brought to a boil and can be poured into heated cans of tomatoes.

6. First, let's salt the water from the jars using our assistant - a plastic lid with holes for draining the water.

7. Before filling the jars with tomato sauce, pour 1 teaspoon of 9% vinegar into each 1.5-liter jar, and a dessert spoon into two-liter jars. This is not for taste, but to protect the cans from swelling.

8. Pour tomato juice into jars and immediately close with tightly screwed lids.

9. To check how tightly the jars are sealed, turn them upside down. We don’t see any juice leaking near the lids, which means the seal of the container is not broken. Wrap the jars in a warm blanket or blanket and leave until completely cool.

The tomatoes turn out very tasty, the tomato sauce also tastes good. And if you don't have time to make tomato dressing from your own fruits, replace the filling with tomato paste. Look at its composition when you buy. If it's 100% tomato paste with a little flavor enhancer, you can use it. Bon appetit everyone!

The most delicious tomatoes in their own juice - a recipe for centuries

A proven recipe for a delicious snack for dinner will allow you to diversify your menu, surprise your guests, and pamper yourself.

For a 3 liter jar:

Large, soft tomatoes for juice
Small, dense fruits – 2 kg
Salt
Sugar
Allspice
Wine vinegar 6%

Preparation:

Wash and dry small specimens.
Remove the skin from the large ones and grind them in a meat grinder.
Fill the sterilized jars to the top with tomatoes and place tightly.

Place the pan with the juice on the fire. For three liters of juice, use 6 tbsp. granulated sugar, 5 tbsp. salt, 6 peas of allspice. After boiling, simmer over low heat for 10-15 minutes, skimming off the foam.

While the juice is preparing, carefully pour boiling water from the kettle into the jars of tomatoes, cover with clean lids, and let stand for 10 minutes. Add salt and repeat the procedure again.

Then pour a tablespoon of wine or apple cider vinegar into a (liter) jar and pour in hot tomato juice. Screw on the lid and cool under the blanket.

Cherry tomatoes in their own juice for the winter

With cherry tomatoes you can prepare an amazing, festive dish in its own juice. They are very easy to prepare. They always look elegant and piquant on the table. And if you have grown such a miracle in your summer cottage and are wondering how best to prepare it, here is a wonderful recipe for the winter.

For one three-liter jar:

Sugar – 3 tbsp.
Salt – 1 tbsp.
Bay leaf, pepper, garlic - to taste

Watch this wonderful video, which shows how to roll cherry tomatoes and gives practical tips from the housewife on preservation.
Now I know exactly how long to boil the tomato juice that is poured over the fruits so that they do not ferment during storage. Take a look, it's useful to know. Friends! Preserving tomatoes in their own juice is a more labor-intensive process than pickling. After all, you need to not only put the fruits in jars, but also prepare the tomato sauce. But how delicious! Simply amazingly delicious! I really want everyone who takes up preparing tomatoes for the winter to make tomatoes like this. Whoever can! In winter, remember your summer chores and praise yourself: “What a great fellow I am!” How delicious these tomatoes are!” I wish you all excellent preparations; in winter they will help you out more than once! Bye bye)))