Tomatoes in tomato juice orchard. Tomatoes in tomato juice are the most delicious

Tomatoes canned in tomato juice For 10 cans with a capacity of 0.5 liters you need: small-fruited tomatoes - 3.3 kg, red tomatoes for juice - 2.3 kg, salt - 120 g. Select small-fruited tomatoes with a uniform red color, plum-shaped or rounded. with dense

Tomatoes canned in tomato juice with spices For 10 cans with a capacity of 0.5 liters you need: red medium-sized tomatoes - 3.3 kg, red tomatoes for tomato juice - 2.3 kg, salt - 100–120 g, parsley - 15 g, dill - 50 g, horseradish leaves - 20 g, garlic - 10–20 cloves,

Tomatoes in tomato juice For tomato juice: for 1 liter of tomato juice - 30 g of salt and boil for 10 minutes. The prepared fruits are placed tightly in jars and poured with hot (70–80 °C) tomato juice. Filled jars are sterilized: half-liter jars - 7-8 minutes, liter jars - 8-10 minutes. Then

Tomatoes peeled in tomato juice Ingredients 700 g of tomatoes. For filling: 320–340 g of tomato juice, 1? g citric acid, 10 g sugar, 20 g salt. Method of preparation Peel the tomatoes: place them in a colander or gauze bag and first submerge them for 1–2 minutes in

Tomatoes canned in tomato juice For 10 half-liter jars you need: small-fruited tomatoes 3.3 kg, red tomatoes for juice 2.3 kg, salt 120 g. For such canned food, select small-fruited tomatoes with a uniform red color, plum-shaped or round with

Peeled natural red tomatoes Prepare them in the same way as indicated in the previous recipe, first removing the skin from them. To do this, put them in a colander or gauze bag and lower them into boiling water for 1-2 minutes, then quickly immerse them in cold water for 2-3 minutes -

Tomatoes, peeled in their own juice For canning, it is better to sort the tomatoes by size and shape - round, pear-shaped, plum-shaped. In addition, you need to select tomatoes that are ripe, dense and strong. Wash 5 kg of tomatoes thoroughly, place in a colander, place on

By using store-bought tomato juice to fill the tomatoes, you will significantly save time and effort. The only disadvantage of this method of preparation is that the juice can be prepared from diluted tomato paste or flavored with various additives. Therefore, when choosing ready-made tomato juice, carefully study the composition and make sure that it is made from crushed tomatoes and, apart from salt and sugar, there are no food additives in it. And then you will have the most delicious winter snack.

There are two ways to prepare tomatoes in store-bought tomato juice: with skin and peeled. The second option involves sterilization and will take a little longer. But it has many more advantages: the jars will be tightly filled, the tomatoes will not have to be peeled later, and you can be sure that after sterilization the product will be stored without problems. A recipe with a photo will help you easily repeat the marinating process.

Ingredients:

• ripe fleshy tomatoes – 1.5 kg;
• purchased tomato juice – 1 l;
• salt and sugar - to taste (add if the juice is natural).

How to cook tomatoes in tomato juice

Boil enough water to cover the tomatoes. We sort the tomatoes, put those with spots or spoiled aside. Place those intended for preparation in a basin or pan and pour boiling water over it for ten minutes. Then change the water to very cold water and leave for another five minutes.

Having cut the skin, remove it and cut out the light spot where the twig was attached.

Place the tomatoes in a jar (pre-wash it and scald it with boiling water). We cut very large tomatoes in half to fill the jar more tightly.

Pour tomato juice into a saucepan. If the juice already contains salt and sugar, just boil it; if there is no salt and sugar, add to taste.

Let the juice simmer for five minutes. Pour boiling juice over the jars of peeled tomatoes, completely covering them.

We will sterilize the jars in a deep, wide pan, on the bottom of which we must place a thick cloth, an oven mitt or a kitchen towel folded in two or three layers. Place the jars and cover the top with tin lids so that when boiling, droplets of water do not get inside.

700 ml jars. We sterilize for 15 minutes, liters for 20-25, counting the time from the beginning of boiling water in the pan. We take out one at a time, roll the lids under the machine or screw on the threaded lids. Turn it over, cover it with something warm and let it cool gradually. Then we put it away in storage until winter. Good luck with your preparations!

Hello, my dear readers! Summer is in full swing. Vegetables are already ripening in the gardens and the harvesting season is ahead. And I want to write so many different interesting recipes for you. Today it’s time for tomatoes in their own juice for the winter.

Such preparations are loved no less than pickled cucumbers. In my family they are always displayed both on the holiday table and on the everyday table.

All the options presented generally do not take much time to prepare. But how happy you will be when you open the next jar of preparations.

You can cook just a huge amount of tomatoes. Starting with recipes and eating, ending with various, or. In general, a very healthy and tasty vegetable.

We will start with the most common harvesting method. It is advisable to take small varieties of tomatoes and quite strong ones. Take soft tomatoes for filling; you can use substandard ones, just cut out all the bad spots.

Ingredients for 3 liter jars:

• Tomatoes (strong) - 1.8 kg
• Tomatoes for filling - 1.5 kg
• Sugar - 2 tablespoons per 1 liter of juice
• Vinegar essence 70% - 0.5 teaspoon

Preparation:

1. First you need to prepare the tomato sauce. To do this, take the prepared vegetables and grind them in a blender or use an immersion blender. Then put on the fire until it boils.

2. While the juice is boiling, place the remaining vegetables in prepared sterilized jars. Lay tightly, but not all the way to the top. Leave a little space for filling.

If desired, you can add spices or herbs to the bottom of the jar. For example, basil and rosemary. Or simply add allspice, cloves, garlic and bay leaf.

3. When the juice boils, pour it into jars. And put sugar, salt and vinegar on top.

4. Cover the jars with lids. Take a clean pan, put a cloth on the bottom and place the jars there. Fill the jars with hot water, about 3/4 full. Turn on the heat and, after boiling, sterilize for 30 minutes.

5. Then remove the jars and roll up the lids. Turn over and leave until cool, then store in the pantry. Such blanks are perfectly stored under any conditions.

Tomatoes in their own juice for the winter - a simple recipe without sterilization and vinegar

Very easy to prepare recipe. And it tastes simply magical. The tomatoes are very aromatic and tender. Perfect as an appetizer for any meal.

Ingredients for 7 1 liter jars:

• Small, dense tomatoes – 4.5 kg
• Tomatoes for filling (softer) – 3.5 kg
• Salt – 5 tablespoons
• Sugar – 6 tablespoons
• Bay leaf – 4 leaves
• Allspice – 5 pcs.

Preparation:

1. Wash and dry firm tomatoes. Place them in sterilized jars to the top.

2. Wash the softer tomatoes and cut them into quarters. Cut out the stalks and grind through a meat grinder.

3. Pour the tomato puree into a saucepan, add salt and sugar, as well as bay leaf and allspice. Mix everything thoroughly and put on fire.

4. While the puree is boiling, pour boiling water over the vegetables in the jar, close the lids and cover with a towel.

5. As soon as the tomato sauce in the pan boils, skim off the foam and cook for 10-15 minutes. Until foam stops forming.

6. Pour all the water out of the jars and pour the filling into it.

7. Screw the lids tightly, turn them over and wrap them in a towel. Leave in this position until it cools completely. Then you can clean up. Such preparations are perfectly stored both in a cool place and at room temperature.

Video on how to cook tomatoes in their own juice in an autoclave

For those who have an autoclave and actively use it, I have selected this video recipe. The tomatoes taste simply divine and last all winter.

Ingredients for 1 liter:

• Tomatoes (small) – 12 pcs.
• Tomato juice – 300 gr
• Black peppercorns – 5 pcs.
• Salt - 1 teaspoon

Preparation:

1. Prepare jars in advance; it is not necessary to sterilize them. Just wash and dry thoroughly.

2. Make cross cuts on the top of the tomatoes, pour boiling water over them, leave for 2 minutes and you can remove the skin.

3. Place peppercorns at the bottom of the jar, and then add peeled vegetables. Pour boiled juice over it, leaving about 1 cm on top.

4. Screw the lids on the jars and place them in the autoclave. Fill about 3/4 of the jar with water and sterilize at 110 degrees for 10-15 minutes.

You will see more details in the video itself. So be sure to watch until the end.

The most delicious tomatoes in tomato juice (a very simple recipe without vinegar)

I also want to tell you this method. The tomatoes here are of different small varieties - “cherry”, “honey drop”, “cherry”. Although, you can put whatever varieties you have in jars. It's just more fun this way.

Ingredients for 4 liter jars:

• Tomatoes (you can take several different varieties) - 2.5 kg
• Tomato juice - 1-2 liters (depending on the size of your vegetables)
• Cloves - 1 piece per jar
• Black peppercorns - 4 pieces per jar
• Allspice peas - 1 piece per jar
• Salt - 2 tablespoons per 1 liter of filling
• Sugar - 3 tablespoons per 1 liter of filling

Preparation:

1. Pour the juice into a saucepan, add salt and sugar. Place on the stove until it boils. In the meantime, get on with the vegetables.

2. Place cloves, black peppercorns and allspice at the bottom of dry sterile jars. Next, start filling to the top with tomatoes.

3. Now carefully pour the boiled juice into the jars to the very top.

4. Cover the jars with lids. Take a pan and place some cotton cloth on the bottom. Then place the jars there and fill with warm or hot water so that it covers 3/4 of the jars. Bring the water to a boil, then reduce the heat slightly and sterilize for 20 minutes.

5. Then carefully remove the jars so as not to get burned. Roll them up with lids and, according to tradition, turn them upside down and leave until cool. Store in a cool place.

My favorite recipe for tomatoes for the winter in their juice without sterilization

I really like this preparation method. I like to use yellow varieties of tomatoes, such as pineapple or orange, for juice. It turns out to be such a cool yellow color, but the beneficial and taste qualities do not suffer.

Ingredients:

• Tomatoes – 6 kg
• Tomatoes (soft) – 6 kg
• Sugar - 1 teaspoon per 1 liter of juice
• Salt - 1 tablespoon per 1 liter of juice

Preparation:

1. Take soft tomatoes, wash and dry. Squeeze them through a juicer. You can also bring them to the desired state using a blender. Then pour it into a saucepan and place it on the stove. Add sugar and salt there. Bring to a boil and leave over low heat, stirring constantly, for 10 minutes.

From 6 kg of tomatoes I get about 4 liters of juice.

2. Place the remaining vegetables in sterile jars and fill with boiling water to the top. Cover with lids and leave for 10-15 minutes.

3. By then the tomato filling will be ready. Drain the boiling water from the jars and pour out the hot juice.

4. Screw the lids on the jars and turn them over to self-sterilize. Cover with a warm blanket and leave until completely cool. Store them preferably in a cool place.

Tomatoes in their own juice without skin (delicious preparations for the winter)

When you peel the tomatoes, they become even more tender. A fork can easily penetrate the pulp and there are no nasty splashes. And how delicious they are, you'll just lick your fingers.

Ingredients:

• Small tomatoes - 3 kg
• Tomatoes for juice (soft varieties) - 2 kg
• Salt - 80 g
• Sugar - 50 gr

Preparation:

1. Make cross cuts on the top of small tomatoes, place them in a dish or pan and pour boiling water over them. Hold it a little and pull it out. After this, remove the skin. It will come off easily. And also very carefully, so as not to spoil the tomatoes, cut out the stalk. Then place them in prepared sterilized jars, leaving a little space on top.

2. Grind the soft tomatoes thoroughly using an immersion blender. If you have a juicer, it is better, of course, to use it. Then pour the resulting juice into a saucepan, add salt and sugar. Bring it to a boil and keep it over medium heat for another 10 minutes, stirring and skimming off the foam.

3. After this, pour our filling into jars and cover with lids. Next we sterilize. Place a cloth on the bottom of the pan and place the jars. Bring to a boil and keep for another 10 minutes (if the jar is 1 liter).

4. Carefully remove the jars from the hot boiling water and immediately screw the lids on tightly. Turn them over and cover them with a towel or blanket. Leave until completely cool. Then store in a cool place.

How to make tomatoes in their own juice with tomato paste (without skin)

Here is another simple option, where our tomatoes are placed in a jar without skin. Such preparations turn out incredibly tasty. Be sure to try it, I highly recommend it.

Remove the skin from them in the same way as described above - make cuts from the top and scald with boiling water, and then remove the skin.

Ingredients:

• Tomatoes (without skin) - 3 kg
• Water - 2 l
• Tomato paste – 380 gr
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar essence 70% - 2 teaspoons
• Bay leaf - 3 pcs

Preparation:

1. Place the peeled vegetables in pre-sterilized jars as tightly as you can.

2. Pour hot boiling water into the jars and cover with lids. Leave them to stand in this position for 10 minutes.

3. In the meantime, let's make the marinade. Pour water into a saucepan and place on fire. Wait until it boils and add sugar, salt, peppercorns and bay pepper. Boil for 5 minutes, then add vinegar and turn off immediately.

4. Drain all the water from the jars and pour in the tomato marinade. Screw on the lids and cover the jars with a warm blanket until cool. Then put it in a cool place.

How to can tomatoes in their own juice with grated horseradish and garlic in jars

Another very interesting recipe for spicy lovers. The tomatoes taste quite piquant. It's very easy and quick to do. You will spend less than an hour on all the preparation.

Ingredients:

• Tomatoes (small, dense) - 2 kg
• Tomatoes for juice - 2 kg
• Bell pepper – 250 gr
• Hot pepper - to taste (I add 1/4 pod)
• Chopped horseradish - 60 g
• Garlic - 5-6 cloves
• Salt - 2 tablespoons
• Sugar - 4 tablespoons
• Peppercorns - 8-10 pieces per jar

Preparation:

1. Place peppercorns at the bottom of sterilized jars. Then arrange the dense small tomatoes. Pour boiling water over and leave for 30 minutes.

2. At this time, let's do the filling. Process the remaining tomatoes in a blender (meat grinder, juicer). Pour the resulting juice into a saucepan, add sugar, salt and put on fire.

3. Wash and de-seed the peppers and cut into pieces for convenience. Peel the horseradish root. Grind all these vegetables in a blender. After the juice boils, add chopped vegetables and cook for 10 minutes.

4. When 30 minutes have passed, drain the boiling water from the jars and pour in the tomato sauce. Screw on the lids, turn them over and wrap them in a blanket. Leave until completely cool. Then store in a cool place.

Well, dear friends, I told you all the recipes that I know and have used myself. Choose the ones you like and make wonderful and delicious tomatoes for the winter.

Enjoy your meal!

Many people are saddened by the fact that when a can of canned tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the energy spent on preparing tomatoes and the volume of dishes is spent quite irrationally.

Cooking method

It will be much better if you use those canning methods when you can drink the tomato sauce with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice, recipes for which require a large amount of vegetables, you can resort to store-bought tomatoes. Here's one step-by-step method.

Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry.

Only selected tomatoes are preserved, without damage or stains. Do not use soft or stale tomatoes. Canning low-quality tomatoes can lead to the fact that the jars can explode at any moment, and all the work will go down the drain.

Step 2. You also need to prepare spices for canning tomatoes:

• Bay leaf;
• cherry leaves;
• currant leaves;
• pepper;
• cloves;
• dill;
• garlic.

There are no strict regulations here - there is no friend for taste and color, as they say. Some people prefer to make tomatoes with horseradish. This addition will only add piquancy to the canned food. The housewife first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. The tomatoes even then turn out to have an amazing taste, and even little children enjoy drinking rossol after them.

Step 3. To cook tomatoes without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steamed sterilized jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, pour the juice into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in tomato juice for the winter, you can almost double the portion of sugar.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for a couple more minutes.

Step 7 The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. You should pour to the very top so that there is no empty space left in the container.

Step 8 Immediately seal the jar of tomatoes with sterilized metal or glass lids.

Step 9 The sealed containers are turned upside down and wrapped warmly.

Only after cooling can the container with canned tomatoes be removed to a permanent storage location.

Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.