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Chopped tomatoes in your own recipes for the winter. Tomato slices in their own juice

Almost every housewife rolls tomatoes in own juice for the winter. Every experienced mother of the family has recipes for "you'll lick your fingers". And, as a rule, a notebook where it is written how to do good blanks for the winter, carefully stored and passed down from generation to generation.

But now there is no particular problem to find good recipes- experienced housewives are happy to share them and spread them on the Internet. A selection of the best, you will find in our article. So, how to make the most delicious tomatoes in your own juice for the winter? Recipes with photos and a description of the process are presented below.

Classic recipe

If you cook tomatoes classic recipe, then you can get a delicious snack for potatoes and meat dishes, and dressing for borscht or other soup, and natural tomato juice that you can drink. Tomatoes in their own juice classic version are prepared without vinegar, which is why they are so useful.

Ingredients that will be required:

three kilograms of small tomatoes
two kilograms of large and soft tomatoes for juice
three tablespoons of granulated sugar
two tablespoons of salt
bay leaf and allspice to taste

Cooking method:

After the tomatoes are washed and dried, and the jars are sterilized, you can start preparing the harvest for the winter. First you need to pierce each small tomato from the side of the stem with a toothpick. Then we put them aside and take large tomatoes. We make juice out of them. You can use a meat grinder for this, or modern devices - a juicer and a blender.

Pour the juice into the pan through a sieve and put on the stove. Add salt, sugar and spices to it. We wait until the juice boils, reduce the fire a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - how much will fit. Then we put the jars on a towel and carefully pour in the boiling juice. Fill the containers to the very top. Then we take clean lids, keep them in boiling water for a while and roll up the jars. Be sure to turn them over, put them on a flat surface and wrap them up.

When the jars have cooled, we put the lid up and look - if not a single lid has come off, is not swollen, and does not let air through, then everything is fine, and the blanks will stand all winter. It is best to store tomatoes in a dark and cool place, such as a pantry. And if you need the blanks to be stored longer, then you can put the jars with tomatoes and juice to be sterilized, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare the blank according to this recipe, you will need pink tomatoes. They should be ripe and elastic. You should not use already slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also not be the same.

List of products per liter jar:

1.3 kilograms of pink tomatoes
a tablespoon of salt
two bay leaves
a teaspoon of sugar
optional peppercorns

Cooking:

We wash the tomatoes, put them on a towel or napkin to dry a little. After that, carefully cut the stalks and cut them into slices. Then we take a prepared jar (necessarily sterilized) and put slices of tomatoes there. Sprinkle them with salt, add sugar, bay leaf and pepper. We fill the jar to the end. After that, cover the container with a lid and set to sterilize. In a saucepan over low heat, the jar should stand for about forty minutes. It is better to lay a towel on the bottom.

It remains only to roll up the workpiece and leave it to cool upside down under warm thing. It is best to open such tomatoes in two months. Store tomatoes in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because it is such a preparation that allows them to preserve their natural taste. To make the most healthy snack that will last for a long time, you can do without vinegar - replace it with citric acid.

Here is the list of ingredients for a two-liter jar:

two kilograms of tomatoes
a pinch of citric acid
half a teaspoon of salt

Cooking method:

First, wash the tomatoes well, then make a small cross-shaped incision on the smooth side where there is no stalk. The main thing is to cut through the skin, it is better not to touch the pulp. We spread the tomatoes in any container and pour boiling water. We detect a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will definitely not fit at this stage, they will need to be put in a jar later. We cover the container with tomatoes with an iron lid and put it in a saucepan so that it is sterilized. We leave the jar for about half an hour, the water in the pan should cover most of the jar. Then open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Now the previously set aside tomatoes will fit. We add them to the jar - the juice that stands out from the tomatoes should rise to the top. It remains only to roll up the jar and place it lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

Easy Vinegar Recipe

There are several options for how to prepare tomatoes for the winter. Here is a simple recipe for a tomato in its own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you will get three cans of blanks.

Required products:

about five kilograms of tomatoes (half small, half large)
50 grams of sugar
three tablespoons of salt
teaspoon of vinegar per liter
optional black pepper and cinnamon

Cooking:

First of all, wash all the tomatoes, lay them out to dry a little. Then we take small tomatoes and pierce them with a toothpick or a wooden stick where the tails were. Firm tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will salt worse and be less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or in another convenient way) and put the tomatoes in them.

Now you need to prepare the juice itself. For him, and require large tomatoes. They need to be cut into several pieces and put in a saucepan or other container that can be put on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, you need to rub them through a sieve. The resulting juice must be poured back into the same pan. Add sugar, salt, and, if desired, pepper and cinnamon to it. You need a little cinnamon. And lastly, you need to pour in the vinegar. There will be approximately two liters of juice, so two teaspoons of vinegar will be required.

We send the juice to boil. And periodically remove the foam. The sauce for tomatoes should boil a little for about twenty minutes. It is boiling juice that needs to be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or bedspread.

This is how tomatoes are prepared without sterilization. Sterilization is used when vinegar is not added to the blanks.

Tomatoes can be rolled with or without skin. It is better to make both of these, as skinless tomatoes can be used to prepare various dishes.
It is best to use tomatoes of the same size and proven varieties. Also, they must all be of the same degree of maturity. So the preparation will be tastier.
Soft tomatoes will turn into porridge, so it’s better to take such ones for juice, and elastic ones should just be left whole and put in jars.
It is not necessary to use spices, although many housewives add bay leaves, pepper, cinnamon, cloves or herbs. The required ingredient is salt. Without it, the preparation will not work.

Cook with pleasure, and then the result will be excellent!

Bon appetit!

Tomatoes in their own juice for the winter "Lick your fingers." simple recipes tomatoes for the winter without sterilization.

Tomatoes are always a great addition to a dinner table. Almost every housewife rolls tomatoes in her own juice for the winter. Every experienced mother of the family has recipes "you will lick your fingers". In this article, we offer you delicious options for rolling tomatoes for the winter using this technology.

All recipes for pickled tomatoes for the winter are very successful and verified, and also easy to prepare. Sign up soon so you don't lose it!

Tomatoes in their own juice: a classic recipe

For cooking tomatoes in their own juice two types will be needed tomatoes: mature firm tomatoes, which we will use whole, and soft tomatoes, which will be used for juice.

In addition, you will need:

cherry and currant leaves;
dill umbrellas;
Bay leaf;
garlic;
bell pepper;
peppercorns (black and allspice);
1 st. l. salt and 2 tbsp. l. sugar (per 1 liter of tomato juice).

Cooking:

1. Rinse and sort the tomatoes thoroughly. Peel and rinse bell peppers and garlic.

2. Peel the tomatoes intended for juice from the stalks and spoiled places and forgive through a meat grinder.

3. Pierce the rest of the strong tomatoes with a knife in several places.

4. Place clean greens, seasonings, garlic and a few circles of bell pepper on the bottom of the jar. Next, lay the tomatoes in a dense layer.

5. Pour the jars of tomatoes with boiling water and leave to cool completely. Then drain and repeat the procedure again.

6. Boil tomato juice, add salt and sugar. Drain the cooled water and pour boiling tomatoes over tomato juice. Roll up and turn over immediately.

Quick tomato recipe own juice

We offer a very fast, and most importantly, delicious tomato sauce recipe. The cooking process is simple. Now you will see for yourself.

So, take strong tomatoes (preferably plum-shaped), rinse, dry a little and put in sterilized jars. From the remaining tomatoes, prepare the tomato mass by chopping them with a blender and boil the mixture. If desired, add 1 tsp to 1 liter of juice. salt and sugar and a few black peppercorns. Pour hot tomato juice over tomatoes. Sterilize 20 minutes.

Spicy tomatoes in their own juice

Tomatoes can be given a spicier and piquant taste by adding horseradish and garlic to tomato juice. To do this, chop soft tomatoes for puree with a meat grinder or blender. Put on fire and add the following ingredients (based on 2 liters of juice):

2 tbsp. l. Sahara;
4 tbsp. l. Sahara;
50 g chopped bell pepper;
50 g of mashed garlic;
50 g of pureed horseradish root.

Bring the tomato mass to a boil and pour over the jars filled with tomatoes. Sterilize (1- liter jars- 15 minutes, 3-liter jars - 20 minutes). Seal immediately.

Tomatoes in their own juice - a recipe for the most versatile and common twist for the winter, which all homemade lovers try to make. Today we will tell you about how to cook tomatoes in your own juice for the winter without vinegar - easy, simple and fast enough.

Ingredients:

tomatoes - 3 kg;
sugar - 2.5 tablespoons;
salt - 3 tablespoons;
laurel - 2-3 leaves;
allspice - 6-10 pcs.

Cooking time: 55 minutes
Servings: 3 liters

How to cook tomatoes in your own juice for the winter

1. We sort through the tomatoes and divide them into two servings. We will grind the first in mashed potatoes in a chopper or in a meat grinder, the second - put them whole in jars. We use clean / sterile jars, with a volume of 0.5 or more, as the room for storing summer blanks allows you. We wash all the tomatoes, if necessary, remove all spoiled ones, cut out too green parts at the base of the stalk.

2. Fill all jars with whole tomatoes. It is convenient to take half-liter and liter jars for this preparation (opened - used), but if you need to prepare tomatoes in large volumes, then we want to clarify that about 1.8 kg of whole tomatoes plus 1 liter of tomato juice will fit in a 3 liter bottle. We set the water for the first filling with boiling water to heat up.

3. In the meantime, the water is heating up, cut the remaining tomatoes into large random slices, which you have determined to be substandard (or simply do not fit through the neck of the container).

4. Grind them to a state of puree with pulp in a meat grinder or in a food processor.

5. We put on fire our tomato puree with the addition of sugar, parsley, salt and peppercorns. Boil for 15 minutes, if the foam swells, remove it with a slotted spoon. If it seems to you that the filling is salty, do not forget that this amount of salt is also calculated for salting whole tomatoes that will be in the jar. After some time, the salt will be evenly distributed throughout the workpiece and will not have such a pronounced taste.

6. By this time, our boiling water is already boiling, we fill them with tomatoes in jars.

7. Cover with lids (do not roll up!), cover with a towel - let them warm up well before pouring tomato juice.

8. Before pouring tomato juice - drain the boiling water. It won't be useful anymore.

9. Without a second's hesitation (while the tomatoes have not cooled yet), pour them with boiling tomato filling along the very edge of the jar so that there is a minimum empty area under the lid. We do not put bay leaves in jars.

10. We quickly close the jars with a key, then, as usual, they need to be turned over and put on additional “sterilization” under the thickest blanket for a day. That's all!

Tomatoes for the winter without vinegar and in their own juice are ready! Bon appetit!

Tomato slices in their own juice - a tasty, healthy and versatile preparation for the winter. Such tomatoes are a real lifesaver for any housewife. Added during cooking, tomatoes in their own juice will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.

On our website there are several options for such a blank: and.

If it were not for the stage of peeling the tomato from the skin, the recipe could also be called the laziest, the preparation of tomatoes according to this recipe is so simple and easy.

Canned in this way, with the addition of a minimum amount of additional components, tomatoes have a fresh natural taste, are undemanding to storage conditions and are an excellent base or bright addition to a variety of dishes.

Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter, according to this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and "cream". You will also need ordinary (not sea) table salt and a little citric acid.

Wash the tomatoes and remove the stalks. Pierce the skin in several places with a skewer or toothpick.

Pour the prepared tomatoes with boiling water and leave for a few minutes.

Peel the tomatoes. For this hot water Drain and place the tomatoes in a bowl of cold water. After that, the skin will separate from the pulp and it will be very easy to peel the tomatoes.

At the bottom of each jar, add 1-2 pinches of salt and a little citric acid at the tip of a knife. Peeled tomatoes, depending on the size, cut into halves or quarters and place in prepared sterilized jars.

Fill the jars by packing the tomato slices tightly. When stacking tomatoes, shake the jar periodically so that there are no voids with air. Use a handy object of a suitable diameter to firmly press the layers of tomatoes. This is the case when a reverent approach is not needed. In the process of such manipulations, part of the juice will stand out even in the process of laying tomatoes in jars.

Filled jars with tomatoes cover with lids and place in a container with warm water. Bring water to a boil and boil for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.

At the end of the sterilization process, close the jars with tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.

For comparison, on the left in the photo - canned tomatoes in their own juice, filled with tomato juice, cooked separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out to be more transparent or vice versa, thicker, with an intense color.

Tomato slices in their own juice are ready.

Instead of citric acid, you can also use lemon juice or vinegar in small amounts, but I prefer citric acid, because unlike the first two options, it does not give a noticeable and pronounced aftertaste.