Having prepared the tomatoes in your own juice for the winter, you can enjoy the most natural taste of tomatoes throughout the year. The resulting snack is served as a supplement to the second course or used as a component for cooking all sorts of culinary compositions, sauces or gravy.
How to cook tomatoes in your own juice?
Prepared canned tomatoes in their own juice is easier than it may seem at first when reading the recipes. Having studied the basic moments of their fulfillment, even beginners in culinary business will be able to realize the idea.
- To prepare the billet choose ripe tomatoes of regular shape with dense pulp.
- If you are not too lazy and rid the tomatoes from the skin, the snack will turn out to be more delicate to taste and will be an ideal addition to any dish. To do this, cut the fruit crosswise from above, lower it for a couple of minutes into boiling water, and then immerse it in ice water for a minute. After a similar manipulation to separate the skins from the fruits will be without difficulty.
- Tomato juice for pouring can be prepared with a juicer or boil the sliced tomatoes for 5 minutes, and after cooling, pass through a sieve.
- Tomatoes in their own juice are sterilized in a container of boiling water or repeatedly refilled with boiling water and then with juice.
- The sealed vessels are turned upside down and wrapped until cooled.
Tomatoes in own juice - a simple recipe
Tomatoes in their own juice without sterilization, prepared according to the following recipe, have a natural taste, not suppressed by spices and other additives. Pleases and unpretentious performance of the technology without unnecessary trouble, especially if there is no need to pre-clean the tomato fruit.
Ingredients:
- tomatoes - 2 kg;
- tomatoes for juice - 2 kg;
- salt - 1 tbsp. spoon on 1 l of juice.
Preparation
- Tomatoes for juice are cut into slices, boiled for several minutes and after cooling they are grinded through a sieve.
- Smaller tomatoes washed, stacked in jars, pour steep boiling water for 15 minutes.
- The juice is boiled, salted and poured tomatoes, previously drained the water.
- Capping fast tomatoes in their own juice, wrap up before cooling.
Tomatoes in own juice with tomato paste
If the amount of tomato does not allow you to make a fill based on fresh tomatoes or do not want to bother with such a venture, you can prepare delicious tomatoes in your own juice from tomato paste. The result will surprise and delight with the excellent taste of the resulting billet, the sharpness of which can be adjusted to taste.
Ingredients:
- tomatoes - 2 kg;
- tomato paste - 250 g;
- sweet pepper - 5 peas;
- laurel - 2 pieces;
- sugar and salt - 3 teaspoons each;
- vinegar essence - 1,5 tsp.
- garlic - 5-7 teeth;
- hot pepper - 1 / 3-1 / 2 pod;
- dill - to taste;
- water - 2-2,2 l.
Preparation
- Put tomato, dill, pepper, garlic in a sterile jar, pour in the essence.
- Boil water, add pasta, salt, sugar, spices, boil a couple of minutes.
- Pour the tomato marinade with tomatoes, sterilize in boiling water for 15 minutes.
- Seal tomatoes in their own juice, turn over the lids, give in this form to cool.
Tomatoes in slices in own juice
The following recipe will help to attach large tomatoes that can not be preserved completely. Having prepared sliced tomatoes in their own juice with vinegar, you can be sure that the snack is perfectly preserved for a long time even under room conditions.
Ingredients:
- tomatoes - 4 kg;
- vinegar - 50 ml per liter of juice;
- sugar - 2.5 tbsp. spoonfuls per liter of juice;
- salt - 1 tbsp. a spoonful per liter of juice;
- sweet pepper and garlic - to taste.
Preparation
- Put tomatoes (half portion), garlic and pepper into slices.
- The remaining tomatoes relieve the skins, grind in a blender, add salt, sugar, boil for 2 minutes.
- Pour into the juice of vinegar, pour the mixture of tomatoes in a jar and sterilize for 20 minutes.
- Seal the sliced tomatoes in their own juice, turn over the lid until it cools.
Peeled tomatoes in their own juice for the winter
Particularly tender to taste and soft, tomatoes are obtained in their own skin without skin. This appetizer is good in itself or will be an ideal ingredient for making all kinds of sauces and other dishes. To fulfill the recipe, tomatoes are selected ripe, but with a dense pulp that will preserve the integrity of the fruit after cleaning.
Ingredients:
- tomatoes - 4 kg;
- apple vinegar - 1 tbsp. a spoonful per liter of juice;
- sugar - 2 tbsp. spoonfuls per liter of juice;
- salt - 1 tbsp. a spoonful per liter of juice;
- spices.
Preparation
- Each tomato cut from the top crosswise, lowered in a colander for a minute in boiling water and immediately dipped in ice water.
- Easy to clean fruits from the skin, half of them are placed in jars, and the rest is ground with a blender and grinded through a sieve.
- The juice is cooked with the addition of salt, sugar, vinegar and spices, they are filled with tomatoes in cans.
- The vessels are sterilized for 20-30 minutes, sealed, wrapped.
Sweet tomatoes in their own juice for the winter
To get tomatoes in your own juice are sweet, you just need to increase the portion of sugar added to the tomato fill. In this case, the amount of sweet crystals can be adjusted depending on the natural taste of the vegetable: the more acid tomatoes, the more sugar will need to be put into the juice.
Ingredients:
- tomatoes - 4 kg;
- apple vinegar - 1 tbsp. a spoonful per liter of juice;
- sugar - 3-4 tbsp. spoonfuls per liter of juice;
- salt - 1 tbsp. a spoonful per liter of juice;
- spices.
Preparation
- Half of the tomatoes are cut into pieces, heated to a boil, grinded through a sieve.
- The remaining tomatoes are washed, spread on cans.
- The juice is seasoned with salt, sugar, vinegar and spices, brought to a boil, poured over cans with tomatoes.
- Sterilize the sweet tomatoes in their own juice for 20-30 minutes, cork, wrap.
Spicy tomatoes in their own juice with horseradish
According to the following recipe, it will be possible to prepare spicy and sharp tomatoes in its own juice for the winter. Defining the taste of the billet additive in this case will be the root of the horse radish, which together with garlic and hot pepper will make the taste of tomatoes simply unforgettable. Before adding to the juice roots are cleaned and crushed.
Ingredients:
- tomatoes - 4 kg;
- horseradish root - ¼ cup;
- garlic - 5-7 teeth;
- Hot pepper - 1 pc. or to taste;
- sugar - 1-2 tbsp. spoonfuls per liter of juice;
- salt - 1 tbsp. spoon per liter of juice.
Preparation
- Half of the tomatoes are laid in a jar, the rest is crushed with juice.
- In the boiling salted and sweetened pouring add crushed horseradish, garlic and pepper, pour the mixture to tomatoes.
- Sterilize the tomatoes in their own juice with horseradish in a jar 20 minutes, cork, wrap.
Tomatoes in their own juice with cinnamon
Preservation of tomatoes in its own juice in this case is carried out with the addition of cinnamon in the filling, which will give a ready-made snack a special spicy note. You can use it as a ground powder, adding it to the boiling juice, and cinnamon stick, boiling the liquid mass for another 5 minutes.
Ingredients:
- tomatoes - 4 kg;
- corn - 1 teaspoon;
- garlic - 5-7 teeth;
- sugar - 2 tbsp. spoonfuls per liter of juice;
- salt - 1 tbsp. spoon per liter of juice.
Preparation
- Half of the tomatoes are placed in jars, adding garlic, the remaining make juice.
- Have a container with juice on the stove, add salt, sugar, cinnamon, boil, pour into cans with tomatoes.
- The preform is sterilized for 20 minutes, capped, wrapped.
Tomatoes in own juice in Bulgarian
Tomatoes in their own juice - a recipe that can be executed quite simply, without the fatigue juice that is tedious for many people. The only time-consuming step in this technology is purification of tomatoes from the skin, which, if properly applied, can be done easily and at ease.
Ingredients:
- tomatoes - 2 kg;
- parsley - 1 bunch;
- salt - to taste.
Preparation
- Tomatoes are dropped into boiling water for a minute, and then into ice water, after which peel is removed.
- Cut the fruit into slices, mix sliced with chopped parsley, add salt and spread on cans.
- Sterilize the containers after boiling water for 30 minutes, cork, wrap.
Tomatoes in own juice in an autoclave
Magnificently stored under any conditions, tomatoes in their own juice, sterilized in an autoclave. If you have such a device, you can safely use it for the preparation of tomatoes, based on the recommendations below. It is important at the same time to fill the cans with tomatoes and juice only on the shoulders.
Ingredients:
- tomatoes - 700 g;
- freshly squeezed juice - 300 ml;
- pepper - to taste;
- salt - 2/3 tsp.
Preparation
- In liter cans put whole or peeled tomatoes, salt and pepper, pour boiling juice, cork.
- The vessels are sterilized in an autoclave at a temperature of 110 degrees 15 minutes.
Cherry tomatoes in own juice
Surprisingly tasty and piquant cherry tomatoes are obtained in their own juice for the winter, if you prepare them with the addition of fragrant fresh basil leaves. It is convenient to preserve a snack in half-liter containers. The specified number of components is sufficient for the preparation of two vessels of this volume.
Ingredients:
- cherry tomatoes - 700-800 g;
- tomatoes for juice - 500 g;
- basil - 1 bunch;
- vinegar 6% - 2 teaspoons;
- sugar - 3 tsp.
- salt - 1 teaspoon.
Preparation
- Cherry is placed in jars, pour for 10 minutes with boiling water, drain.
- From tomatoes squeeze the juice, add salt, sugar, basil leaves and vinegar, give a boil, pour into the jars.
- Seal cherry tomatoes in their own juice, wrap up before cooling.
Tomatoes in own juice without vinegar - recipe
When using sterile containers and meeting all the requirements of technology, tomatoes in their own juice without vinegar are perfectly preserved under room conditions. Snack can be prepared without additives, or put a couple of cloves of garlic and a slice of Bulgarian pepper in each jar along with tomatoes.
Ingredients:
- tomatoes - 2 kg;
- tomatoes for juice - 2 kg;
- sugar - 1-2 tbsp. spoons;
- garlic - 4-6 teeth;
- Bulgarian pepper - 2 pieces;
- salt - 1 tbsp. spoon on 1 l of juice.
Preparation
- Garlic, peppers and tomatoes are placed in a jar.
- From half a tomato squeeze out the juice, add salt and sugar, boil, pour into the jars.
- Sterilize the liter containers - 20 minutes, three-liter - 30 minutes, cork, wrap.