If they are eaten fresh, only plucked from the bush, sprinkled with a pinch of salt, perhaps best food that gives us summer. But the tomato is seasonal, and the tomatoes sold in the supermarket differ little in consistency from wet cardboard. If you want to be able to enjoy the aroma and taste of a summer tomato in winter, in your own juice for the winter according to our recipe.
About the benefits of the workpiece
Own tomatoes for the winter will bring great benefits to you and your family:
- Firstly, tomatoes in their own juice retain useful mineral salts, trace elements and most vitamins.
- Secondly, heat treatment in tomato fruits increases the content of a natural antioxidant - lycopene, which prevents the development of diseases and slows down aging.
- Third, it's profitable. Winter tomatoes from the store shelf cannot be compared with fruits taken from one's own or good tomatoes bought at the market. At the same time, canned food will come out cheaper, and you can easily and simply prepare a variety of tomato sauces and refills.
Before you start canning tomatoes in your own juice, carefully read the entire recipe, prepare the necessary equipment and right amount ingredients.
Kitchen appliances and utensils
To preserve tomatoes in your own juice, you will need:
- glass jars, best of all with a capacity of 700 ml to a maximum of 2 liters;
- tin lids for conservation with rubber seals;
- a lid with holes and a spout for draining liquid from cans;
- pans: two large ones - for sterilizing jars and boiling juice, and one small one - for sterilizing lids;
- grate in a large pan - for placing cans;
- manual auger juicer;
- tongs-lifter;
Required Ingredients
Before starting conservation, stock up on all the necessary ingredients:
- tomatoes;
- salt;
- sugar.
Features of product selection
In order for the preservation to come out tasty, the products for it must be carefully selected. Tomatoes need to be taken at the peak of ripeness, dense, medium-sized, if possible of the same size, without cracks, spots and growths. For the preparation of juice, the fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take large, not iodized, sugar - refined sand, and it must be dry.
Step by step recipe with photo
How to close tomatoes in your own juice - simply and step by step.
Important! Before starting work, carefully inspect the prepared dishes and materials. The glass should be free of cracks and cracks, the lids should have smooth edges and fit well to the necks, the rubber seals should fit well, and the metal tool should not have nicks.
Tomato preparation
Selected tomatoes are thoroughly washed and the stalk is cut out.
twisting
Simultaneously with the preparation of tomatoes, prepare tomato juice to fill them. To do this, the tomatoes are cut into pieces and passed through a juicer.
boiling juice
After squeezing the juice, put the pot with the filling on the fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close the tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, the foam is not removed.
Sterilization of jars
Dishes and lids are thoroughly washed with soda or soapy water and rinsed. clean water. The lids are well wiped and dried.
For sterilization, a grate is placed on the bottom of the pan, jars are installed, poured with water almost under the neck and the water is brought to a boil. Boil 10 minutes. In the same way, in a small saucepan, the lids are sterilized along with the seals.
Packing tomatoes in jars
Prepared tomatoes are loosely placed in sterilized jars, one by one removing them from hot water with tongs.
Then the tomatoes are poured with boiling water in a volume approximately equal to half the volume of the jars, so that the jar is filled with water to the top, and the jars are covered with sterilized lids. After 10 minutes, the lids are removed and the water is drained. 
Important! Hot jars can only be placed on a wooden tabletop or on a towel. Heated glassware placed on a metal or stone surface may burst.
Pouring juice
Boiled juice is poured to the top with jars of tomatoes, making sure that there are no air bubbles left in the container. 
sunset
After the jars are filled, they are covered with sterilized lids and rolled up with a machine.
Closed jars are placed with their necks down and they look for bubbles rising from the lid, indicating that it is not airtight. When the preservation has cooled, you need to try to remove the lid from the jar with your fingertips. If it jumped off, it is badly rolled up. If the lid “pops” when you press on its center with your finger, this is also a marriage - either the dishes were not hot enough when seaming, or the lid lets air through.
Tomatoes are an indispensable decoration dining table. And it is not so important how they are prepared: pickling, salting, drying, etc. Every hostess knows that there are a lot of options. Recipe "Tomatoes in their own juice" - one of the most simple and popular. For its implementation, special skill is not needed, and the list necessary ingredients minimum.
Canning tomatoes in their own juice
When you choose the recipe that suits you, start cooking. First, let's look at the basics, regardless of the list of ingredients. So, wash your tomatoes well. We discuss them. Next, we prepare tomato juice (we will consider the methods below). Based on the reviews, it is recommended to make it with a margin, because it will be very disappointing if this product is not enough. And the excess can be used somewhere else or just drink. Also milestones are laying, sterilizing and spinning vegetables. More on this below.
Tomato juice
Tomato canning can be prepared in more than one way. Let's take a look at some of them:
- The first way is the simplest. We take tomatoes. We remove the stem. Cut the tomatoes in half and grind in a blender.
- Second option. Cut the tomatoes into 4-8 pieces. Take a large saucepan, pour some water into it and spread the chopped tomatoes. We keep the container over medium heat, which decreases when the tomatoes boil. All this is cooked for two hours and periodically mixed. Let the tomato paste cool down. Then, to separate the skins, wipe the puree through a colander.
- Method three. We remove the stalk from the tomato, chop it, heat it up, but so as not to boil, grind it through a sieve. We add the necessary spices to the resulting mass and put it on fire again. If you need to use allspice, cinnamon, then they should be tied in a gauze knot and lowered into the pan. The tomato mixture is boiled for 20 minutes with stirring. We take out the seasonings in the bundle. You can add chopped garlic if desired and boil the whole mass again.
Our tomato is ready, let's start laying tomatoes.
Putting vegetables in jars
The recipe "Tomatoes in their own juice" implies that the vegetables should be laid out in sterile jars. Therefore, first I regularly wash the containers. Then we scald them with boiling water or sterilize them for five minutes (this option is more reliable). Lay out the tomatoes. Add salt to pre-prepared tomato juice (calculated as 10 g per liter) and boil it a little. Pour tomatoes with hot juice, cover with metal lids, which are recommended to boil beforehand.
Sterilization
Tomatoes in their own juice must be sterilized before seaming. This is done very easily. We take a pot enough big size. Bring the required amount of water to a boil. At the bottom of the pan we put a rag, folded several times, or a wooden grate. In this case, the jars should stand firmly and not come into contact with the pan.
Sterilize containers. A jar (liter) should be in boiling water for 20 minutes, and a two-liter one - half an hour.
We take out the banks and twist them.
pickled tomatoes
Consider how to cook pickled tomatoes in your own juice. On three liter jar we need the following products:
- small tomatoes (dense) - 2 kg;
- overripe tomatoes (soft) - 2 kg;
- peeled garlic and horseradish root - ¼ tbsp each;
- sweet pepper - 250 g;
- sugar and salt - 5 and 2 tbsp. respectively.
Cooking process
First, wash and chop the overripe tomatoes. large pieces. Put in a container, bring to a boil. When they are completely soft, grind through a sieve. In the juice puree that we received, add salt and sugar. Mix everything well and put on fire. Finely chop the garlic or squeeze it through the garlic, rub the horseradish on a grater, skip twice Bell pepper through a grinder. All this is added to boiled tomato juice.
We pierce mid-ripening tomatoes with a wooden toothpick several times. We put them in jars, pre-sterilized. Pour the tomatoes with boiling tomatoes, cover with lids. Sterilize for 25 minutes. We roll pickled tomatoes in our own juice (see photo below), turn upside down, wrap.
Option without sterilization
The Tomatoes in Own Juice recipe might not be that complicated. So we will use:
- small hard tomatoes - 3 kg;
- soft juicy tomatoes - 3 kg (for juice);
- peppercorns (black) - 8 pcs.;
- dill and parsley - 2 branches each;
- sugar and salt - 1 tsp. and 1 tbsp. l. respectively per liter of juice.
My tomatoes. Then wash and finely chop the herbs. We cut the fruits for making juice into large pieces, put them in a saucepan. Bring to a boil, add herbs. Cook for about 20 minutes over low heat, stirring occasionally. The tomatoes should be soft as a result. Using a sieve in the boiled mass of tomatoes, we separate the cake from the juice.
As noted in the reviews experienced chefs, spin tomatoes (small) need to be heated with a toothpick or fork to prevent them from cracking during preservation. Then we put them tightly in sterilized jars, add 2 peas of black pepper to each container, pour boiling water. Cover with lids and leave for 20 minutes.
Bring the tomato juice back to a boil. Add salt and sugar to it and mix. Pour water from each jar one by one, pour in tomato juice, cover with a lid and roll up.
Turn the tomatoes in their own juice upside down, wrap them up and leave until they cool completely.
Recipe with horseradish and garlic
The "Tomatoes in Own Juice" blanks according to this recipe can be used as an excellent sauce suitable for meat and a variety of side dishes.
We are counting on a three-liter jar. We take (the ingredients are designed for 2.5 liters of filling):
- tomatoes - about 1.5 kg + for pouring;
- garlic - ¼-½ st.;
- carrots - 250 g;
- sweet pepper - 250 g;
- parsley;
- horseradish - ¼-1st;
- sugar and salt - 5 and 2 tbsp. respectively;
- allspice (peas) - 5-6 pcs.
As usual, sterilize jars and lids. We take whole fruits, without damage, and pierce them with a toothpick. We have already said that this is necessary so that they do not crack when poured with boiling water. We put parsley at the bottom of all jars, and tomatoes on top.
To prepare tomato juice, remove the skin from the tomato, grind them in a meat grinder, in a food processor or blender. In the same way, you need to grind horseradish, garlic, sweet peppers and carrots. We take garlic and pepper to taste.
Pour boiling water over the tomatoes, cover with lids, then with a blanket or warm towel. In this form, we keep them for 5 minutes. We drain the water. The second time pour boiling water. We leave it like that for 10-15 minutes.
During this time, you need to prepare tomato juice for pouring. Take the tomato mass, add pepper, sugar, salt. Let's boil. Put in the chopped vegetables. We boil on small fire until foam no longer forms.
Drain water from jars. Pour in hot juice immediately. We roll up the lids, put them upside down, wrap them in a warm blanket.
"Lazy" tomatoes
Salting a tomato in its own juice according to this recipe is easy and simple. That is why they are called "lazy". Seasoning and sterilization of vegetables are not expected. In addition, such blanks are perfectly stored.
We put the tomatoes in a clean jar, pour them with boiling water twice, each time we stand for 10 minutes. Pour the brine for the third time, which is prepared as follows: mix water (5 l), salt (half a glass), sugar (0.5 kg), bring to a boil, then pour in 6% vinegar (one and a half cups). We roll up the banks.
A few more recipes
Everyone knows about the usefulness of tomatoes, both fresh and prepared. There is an opinion that if you eat one tomato a day, then this will be a kind of cancer prevention. Bladder, lungs, prostate and other organs. We invite you to familiarize yourself with several useful options pickled tomatoes in their own juice.
Dietary recipe - "tomatoes in their own juice". It does not use salt, sugar or vinegar. As you know, there are people who, for health reasons, are prohibited from these products, or they need to consume them in limited quantities.
So, we cut the tomatoes into slices, which we put in half-liter sterilized jars. Sprinkle them with sweet pepper rings and chopped herbs (dill and parsley). You can shake the jars periodically for greater capacity. There is no need to fill the tomatoes with anything. Sterilize containers for 15 minutes and roll up. This is how natural tomatoes are prepared in their own juice.
Recipe for tomato slices
These tomatoes have an amazing taste, and most importantly, according to reviews, they store well without vinegar. Put a clove of garlic in the bottom of the jar Bay leaf, a small onion, black pepper - 2-3 peas. We cut the tomatoes into slices, put them in a jar and pour hot marinade (2 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar). Sterilize 5 min. Add vegetable oil (one tablespoon). Roll up and wrap for 2 hours. The peculiarity of these tomatoes is that they are useful for people who suffer from diseases of the gastrointestinal tract.
Recipe for Peeled Tomatoes in Own Juice
We take red tomatoes, scald them with boiling water, peel them, put them tightly in jars (sterilized). Put dill, currant leaves (black), garlic on top. Pour marinade (boiling): a liter of water, salt - one tablespoon, sugar - one teaspoon, citric acid - a quarter of a teaspoon. The preparation is even tastier if you take not water, but tomato juice. Such tomatoes are quickly eaten, and the juice is drunk.
Blank storage
It is very easy to store, as well as to cook tomatoes in their own juice. To do this, the jars need to be placed in a cool and dark place. If it’s not hot at home, then this preservation is well stored in the pantry at an average temperature. room temperature.
Subtleties of cooking
Such blanks - tomatoes in their own juice - require certain simple rules. Judging by the reviews of experienced hostesses, the most important of them are as follows:
- First, if tomatoes are to be used as an ingredient in cooking different dishes, it is necessary to pour boiling water over them for a few seconds before putting them in jars and remove the skin.
- Secondly, when we preserve tomatoes in our own juice, we choose medium-sized fruits for this, and they are necessarily the same in terms of maturity. It is important that they are not too soft. The exceptions are those tomatoes that will be used for making fillings. In this case, they should be juicy, fleshy, ripe enough and soft.
- Thirdly, in order for the tomatoes to turn out well, you need to check them taste qualities fresh. Obviously, vegetables that are too acidic will also be in the form of blanks.
- Fourthly, any spices (cinnamon, pepper, sugar) can be removed from the recipe, with the exception of salt, since it is a preservative necessary in the process of preparing a tomato in its own juice. But it is also important not to overdo it with this component. Therefore, follow the proportions indicated in the recipe.
When a tomato, as they say, is a shaft, you can’t think of any ways to save the crop! Pickled, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both an appetizer and delicious juice, as they say, two-in-one!
In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with slight damage, there is nothing wrong with that, that's all bad places can be cut.
So, first we prepare the tomatoes for juice. Overripe fruits must be crushed in any way - in a meat grinder or with a blender. You can go the way described in pre-revolutionary cookbooks: cut the tomatoes into slices and put them in a saucepan. Put on a slow fire and steam, warm, not boiling. Then rub the mass through a sieve. Juice will be obtained without skin and seeds. However, tomato puree, obtained using modern kitchen devices, can also be rubbed through a sieve to get rid of the seeds. And you can leave everything as it is, it's already a matter of taste.
Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and dip the fruits in boiling water for 3-5 minutes, and then transfer them to cold water in which you put ice. Such a technique with a shock temperature difference makes it easy to remove the skin without affecting the pulp. If you do not want to mess around, you can leave the skin, but in this case, be sure to make a few punctures with a wooden toothpick in the stalk area. This technique will keep the tomatoes intact.
It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get absolutely natural, useful product which can be safely given to children. However, if you want to make the appetizer spicier, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention a few simple recipes.
Tomatoes in own juice classic recipe)
Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice
3 tbsp Sahara,
2 tbsp salt,
bay leaf, allspice peas - to taste.
Cooking:
Wash small tomatoes, prick the stalk with a toothpick. You can remove the skin if you wish. Place prepared tomatoes in sterilized jars. Grind overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices to it. Boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the shoulders of the cans, boil. Put a rag on the bottom so that the jars do not burst. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cooled. Store in a dark place.
Tomatoes in their own juice (with sterilization)
Ingredients for a 2-liter jar:
2 kg tomato,
½ tsp salt,
1 pinch of citric acid.
Cooking:
Sterilize two-liter jars. Remove the skin from the tomato by making an incision and scalding them with boiling water. Remove the stems. Pour salt into the bottom of the jars and citric acid and fill them with tomatoes. A few tomatoes will not fit, it's okay, after sterilization the tomatoes will settle, and you will report them. Place the filled jars in a wide saucepan, after placing a towel under them, pour boiling water up to the shoulders and put on fire. Cover jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and with a spoon, which you must pour over with boiling water, press the limp tomatoes. Add the remaining tomatoes and press down well with a spoon so that the juice that stands out from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll up, turn over, wrap up.
Tomatoes in their own juice without sterilization
Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp salt,
9% vinegar - 1 tsp each for every liter of juice,
ground black pepper, ground cinnamon - to taste.
Cooking:
Rinse small tomatoes and prick with a toothpick in the places where the stalks are attached. Cut the overripe tomatoes into slices and place in a saucepan. Put on fire, warm up and then wipe through a sieve. Return the tomato juice to the saucepan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off foam. Pour boiling juice over the tomatoes in jars and roll up immediately. Turn over, wrap.
Tomatoes in own juice "Amazing"
Ingredients:
small tomatoes,
overripe tomatoes for juice
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp sugar - for every liter of tomato juice,
1 tbsp salt - for every liter of tomato juice.
Cooking:
Chop small tomatoes. Place washed greens, spices, garlic cloves and a couple of sweet pepper rings on the bottom of sterilized jars. Fill jars with tomatoes. Fill with boiling water, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and wipe through a sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in jars with boiling juice, draining the water from them first. Roll up, turn over.
Tomatoes in their own juice for the winter can be made especially piquant if you add horseradish grated on a fine grater (about a tablespoon) to the juice.
Tomatoes in their own juice (with tomato paste)
Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water
2.5 tbsp Sahara,
½ tbsp salt,
5-6 peas of allspice,
1 tbsp apple cider vinegar
greens - to taste and desire.
Cooking:
Rinse the tomatoes, dip in boiling water for a couple of minutes, then pour ice water. Remove the skin, arrange in sterilized jars and pour boiling water over. Drain the water after a few minutes. Mix water with tomato paste, add the rest of the ingredients and boil. Pour the boiling filling over the tomatoes in the jars and roll up immediately. Turn over, wrap.
Good luck preparing!
Larisa Shuftaykina
Tomatoes according to this recipe are very easy and simple to prepare, and the result will surprise and delight the whole family in winter. These tomatoes are rolled up without vinegar, so that the output is 2 products - delicious tomatoes and tomato juice.
Ingredients:
- 3 kg of small tomatoes (preferably dense);
- 2 kg of large tomatoes (juicy and soft, for juice);
- 2 tbsp salt;
- 3 tbsp Sahara;
- 2 bay leaves;
- 4-5 peas of allspice.
Tomato juice recipe
1. Wash small tomatoes thoroughly under running water. We pierce each tomato with a toothpick so that the tomatoes are well saturated with fragrant juice.
2. Wash large tomatoes and pass through a juicer or meat grinder. Add salt, sugar, bay leaf and allspice peas. Stir, bring the juice to a boil and cook for another 3 minutes over high heat.
3. We sterilize jars and lids in any convenient way, see for more details. We put small tomatoes in sterilized jars and pour boiling juice to the very top. If the juice flows onto the countertop - it's okay, you can lay another towel. The main thing is that there is practically no air left in the jars when the lid is closed. We immediately roll up or twist the jars and turn them over with the lid down. We clean it in a warm place, put it tightly to each other, wrap it with a blanket and leave it for a day.
4. After a day, the banks can be turned over and checked for the quality of seaming. If the jars do not flow, do not let air through and the lids are tightly closed, then the jars with tomatoes can be put away before winter in the closet. Although, in my practice, there has never been such a thing that tomatoes in their own juice swelled or deteriorated. They always turn out flawless, moderately salty and with a light aroma.
