Canned tomatoes in tomato juice without sterilization. Tomatoes in their own juice for the winter without sterilization

Here, honestly, I did not eat more than tomatoes. Well, very, very tasty. Of course, I’ll make a reservation - I consider them incredibly tasty, but, as you know, tastes differ, but I advise you to cook these amazing tomatoes in your own juice without vinegar and decide for yourself whether you support my admiration or not.

But tasty is one thing, the fact is that this recipe of tomatoes in their own juice without vinegar does not require anything extra, except the actual tomato and salt with sugar. And the process itself is surprisingly simple, and they can be stored for quite a long time. However, if you share my enthusiasm for taste, they certainly won't be stored for long. Last year, I made only a few jars for sample, flew away once, and this year I rolled up as much as I could afford.

So, let's start, the recipe of tomatoes in its own juice without vinegar. Recipe with phothat

2.5 liters of juice

5 liter jars filled with tomatoes,

2 tablespoons without a hill of salt,

4 tablespoons of sugar.

First of all, thoroughly wash the 1 liter jars and sterilize them in a way that is convenient for you (use a microwave, steamer or boiling pot). We will also wash the lids and boil them.

In prepared jars add as well as possible well washed tomatoes. Tomatoes choose mature, but strong, similar in size. This year I have a very large crop of tomatoes of the “Plum” variety, they are so fine and even, so I preferred them, but other tomatoes also did not go unheeded.

Now the tomatoes in the banks gently pour boiling water from the kettle, cover with lids and leave for 15 minutes.

At this time, proceed to the preparation of juice.

How many tomatoes do I need for cooking 2.5 liters of juice, I can’t say for sure, since I’m not taking a condition for this purpose - clumsy, over-ripe, small, and so on. I pass them through the juicer.

Pressed juice is poured into the pan, add salt and sugar, set to cook over medium heat.

While the juice is boiling, add some water from the cans with tomatoes, and again fill it with boiling water from the kettle, leave for 15 minutes.

Juice will be boiling for 10-15 minutes from the moment of boiling, a signal that he will be ready the moment when there is no active foaming on the surface. By the way, you do not need to remove the foam.

Here you can see very well that there is practically no foam, the juice has become darker and more uniform.

Drain the water from the cans with tomatoes and pour boiling tomato juice into them, if your tomatoes are packed tightly enough in jars, you will have enough juice to pour all five cans almost under the lid.

Now we roll up the cans, check the quality of the rolls, turn them on the covers and wrap them in a duvet. Let's leave our tomatoes in their own juice wrapped in half a day, and then move to the basement or cellar.

That's all, as you can see, the recipe of tomatoes in its own juice without vinegar is simple, but believe me, the result will delight you incredibly!

Canned pickled cucumbers. Delicious and ...

Preparing blanks for the winter is a favorite work of many housewives. Almost everyone has their own recipe for canning those vegetables and fruits that the family loves. For example, tomatoes in their own juice, a recipe with which we share with you.

Tomatoes in their own juice: a recipe with vinegar

Having closed the tomatoes, it is thus possible in the winter to use them for cooking, for example, borscht or sauce.

Ingredients Required:

200 grams of sugar;
50 grams of salt;
3 liters of tomato juice;
tomatoes;
five flowers of dried cloves;
five stuffed allspice peas;
2.5 tsp chopped garlic;
1 tsp vinegar 70%.

The first thing I would like to note is that the tomatoes for conservation must be small in size - it does not matter round or plum-shaped.

First you need to rinse them thoroughly and dry.

Now we take a toothpick, we take a tomato and we pierce around the stem in several places. This should be done in order to prevent the peel of the tomato from cracking due to high temperatures.

Banks first need to sterilize and wait until they dry out (take a liter). Lids should be boiled. Tomatoes must be packed tightly into prepared jars.

Now you need tomato juice. You can cook it from a tomato by scrolling it on a juicer, or simply dilute the tomato paste if the tomato is a limited amount.

Cooked tomato juice now need to cook. Pour it into a suitable saucepan, set on fire. Add the required amount of salt, sugar. You also need to add cloves and pepper.

In order to then they do not come across in conservation, they are better to wrap in a gauze bag.

Boil the tomato should be about half an hour, sometimes stirring. Look, so as not to run away.

After it is cooked, take out the gauze bag with spices and discard, we will not need it anymore.

Now you should add squeezed garlic and vinegar to tomato juice. Let it boil again in the pan, and remove it from the heat.

Now you need to pour tomato juice in banks. It should be hot, do not wait for the juice to cool. Close the lids.

Then you should sterilize the already filled can. Each - about forty minutes. To do this, take a saucepan, pour water into it, do not forget to put a cotton rag on the bottom.

When the water boils, we put there a jar. After the sterilization process, it should immediately roll up. Rolled banks should be allowed to stand under a blanket until they cool there.

Important point is that such canned food can be stored at room temperature. So, if you do not have a cellar or a basement, then this is an ideal option for spins.

Tomatoes in their own juice: a recipe without vinegar

If some housewives prefer not to add vinegar to their dishes and preparations, then this recipe of tomatoes in their own juice is for you. It does not imply vinegar in its composition, so tomatoes are more sweet, especially if the variety of tomatoes is sweet.

Required Products:

2 kilograms of tomato;
2.5 tablespoons of salt;
3 tablespoons of sugar;
1.5 liters of tomato juice;
5 stuffed allspice;
2 bay leaves;
2 carnations.

Prepare the tomatoes. They must be strong, without cracks (otherwise they can fall apart, which is not particularly nice). Tomatoes need to be washed and lay in clean jars.

Now the banks need to pour boiling water, and put the cap on top.

While tomatoes are infused, we will prepare tomato juice in the required quantity. You can prepare the juice in different ways. For example, twist on a juicer, grind using a blender, or simply rub through a sieve.

To get 1.5 liters of ready-made juice you need about two kilograms of tomato.

Now you need to boil tomato juice. To do this, choose a suitable saucepan, add the required amount of sugar, salt. You need to boil it for about fifteen minutes.

Now you need to pour water from the cans with tomatoes. Fill them with hot tomato juice. Covers immediately roll up.

Finally, the tomatoes will be ready in a few months. They are also well kept at room temperature.

Tomatoes in their own juice: a recipe for a peeled tomato

With this recipe you have to tinker a bit, but tomatoes with a peeled skin are much tastier. In addition, it is much more pleasant and convenient to eat them, so you do not need to remove the skin.

And they, by the way, are suitable for cooking any dishes that require tomato paste, which will undoubtedly be more beneficial for you and your family.

Ingredients Required:

one kilogram of tomato;
six black pepper stuffed peas;
one celery stalk;
one tablespoon of salt;
three drops of Tabasco sauce;
one tablespoon of sugar;
five sprigs of dill;
five sprigs of parsley.

Prepare the tomatoes. They need to remove the skin. To do this, dip our tomatoes in boiling water for one or two minutes and pull out. Now they can be easily removed skin.

Now we take 700 grams of tomato, rinse them with cold water, and put in a jar. Pre-jar must be sterilized.

The remaining tomatoes should be finely chopped, before removing the stem. Then they need to put in a saucepan, and wait until they boil.

Now we will cut the washed up greens and we will put in a pan to tomatoes. Then add salt, sugar and pepper in the required quantity. Everything should boil over low heat for ten minutes.

Now we rub the sauce through a sieve, pour the resulting liquid back into the pan and wait until it boils again.

This hot juice and pour our tomatoes in the bank. Now everything needs to be sterilized.

Take a pot of water (you need to put a rag on its bottom), wait until it boils, and carefully put our jar in there. Sterilize need ten minutes, then roll up the jar lid.

Tomatoes need to stand a little under a warm blanket. To store tomatoes, cooked according to this recipe, it is better in a cool place.

Tomatoes in their own juice: a recipe without using tomato sauce

This recipe is quite simple, does not require extra ingredients. Tomatoes are really “in own juice”, and the taste of these tomatoes is salty-sour.

After sterilization, the tomatoes subside slightly, but do not worry, it should be. In the cold season, when you want vitamins, these tomatoes will be just right!

Per liter jar you need the following number of products:

small tomatoes (excellent cherry or other similar varieties) one kilogram;
one teaspoon of salt.

First prepare the banks. To do this, they need to wash well, sterilize. Covers for them need to boil.

Now remove the skin from the tomato. To do this, we put them in boiling water, hold them there for about three minutes, then put them in cold water. Now, getting them from cold water, you can easily remove them from the skin.

Put the tomatoes in prepared jars, put salt (remember, one teaspoon of salt goes to a liter jar). Cover with a lid.

Take the pan, at the bottom of which you should put a cotton rag. Fill the water and wait until it is slightly heated. Now put the banks in it (the water should be slightly above half of the can). Sterilize forty minutes, the water should not boil much, it is better to put on a moderate fire.

After sterilization, the banks need to roll up, let them stand under a warm blanket, then lower into the cellar or basement. It is better not to store them at room temperature.

Tomatoes in their own juice for the winter without sterilization, a simple recipe is a great addition to making various sauces or dressings for dishes. You no longer need to buy tomatoes without skin or any pasta from tomatoes, because this billet is simple to prepare and also very tasty!
Even long sterilization is not required for cooking, and you can enjoy a homemade and healthy product.

So, here are the ingredients we need:

- small tomatoes - 2 kg
- large tomatoes (for juice) - 2 kg
- salt - 40 g
- granulated sugar - 10 g
- black pepper and sweet peas - 5 peas

Cooking

First of all, we will make tomato juice, in which tomatoes will be stored.
To do this, we chop the tomatoes into slices and squeeze the juice out of them through a juicer. This will separate the waste pelt and seed.
The resulting tomato paste set to boil. Cook it for 15 to 20 minutes after the pasta boils. Season with sugar and salt in order to give a pleasant taste to our juice. It is important to know that the amount of salt and sugar in this recipe is conditional, therefore we add them while the juice from the tomatoes is to our taste. The amount of spices depends on the variety of tomatoes.

When foam appears, remove it, and then season the tomato paste with spices. By the way, such tomato juice will be an ideal dressing for borscht.
While the juice is boiling down, let's start preparing small tomatoes. They can be added immediately to the peel, but it is better not to be lazy and remove the skin in advance. To do this, wash them and cut the skin crosswise.
Cut small tomatoes scalded with boiling water and wait until the hot water cools a little (about 3 to 4 minutes, not more).

The next step is to drain the water. And gently remove the skin. In a sterilized jars lay out the tomatoes without the skin.
For such a recipe, it is best to use half-liter jars, since it will then be convenient to apply harvested tomatoes in its own juice for various sauces and dressings.
Now pour tomatoes with boiling water and leave them covered with a lid.

After 5 minutes the water from the cans is drained and immediately filled with boiling tomato juice, which we have already prepared. We roll up our dressing with sterile caps.
Tightly closed jars set upside down and wrapped with a blanket.

When the tomatoes have cooled completely, we place them in a dark room for storage so that the sun's rays will not affect them.
Such tomatoes are a real find for making spaghetti sauces or pizza, for stewing vegetables, cabbage rolls, borscht, etc., it all depends on your imagination. But the main thing is that tomatoes are prepared very quickly and without boring sterilization! We also advise you to use the recipe

Tomatoes with a natural taste, clogged for the winter without any harmful additives, where natural tomato juice acts as a preservative, will undoubtedly appeal to lovers of wholesome food.

Tomato juice, used to block for the winter, can be prepared different ways: use a juicer or, by boiling the tomatoes, rub them through a sieve. The choice depends only on the availability of special kitchen appliances.

In this recipe, we will prepare tomatoes in our own juice without vinegar for the winter, and tomatoes for preservation for the winter should be approximately one ripeness and size. It is better to use for this recipe a tomato that is small and slightly unripe.

How to cook tomatoes in their own juice without vinegar for the winter

Wash vegetables and herbs, chop each tomato with a toothpick into the core of the stem.

Bulgarian pepper cut into strips.
Sterilize jars and lids in a convenient manner.
Boil approximately 2 liters of water.
In cooled jars put, alternating ingredients, tomatoes, bell peppers, herbs and garlic.

Pour boiling water over vegetables and cover jars with lids.

Cover the jars with a large terry towel. Leave them in this heat bath for 20 minutes.
Squeeze the juice in any way possible from 1.5 kg of very ripe tomatoes.

Boil tomato juice with sugar, salt, peppercorns for 7 minutes.
Pulling the cans out of the heat bath, pour out the cooled water from them.
Pour the prepared vegetables with hot tomato juice. The juice should reach the very top of the jar (as it cools, it will reduce its volume).
To sterilize the jars: put the jars with the covered lids in the pan, cover the bottom of the pan with a napkin, pour water over the “hangers” and boil for 15 minutes.
Immediately clog the tomatoes in the tomato lids.

Put the cans, preserved for the winter, in the heat bath, carefully wrapping them with a blanket.
After 12 hours, tomatoes in their own juice can be transferred to a permanent storage place.

Having tasted the natural tomato flavor in winter, it is important not to forget about the remaining tomato juice: you can drink it or use it to make gravy.