Simple recipe for canned tomatoes in own juice certainly you will like the lovers of tomatoes and tomato sauce. For the preparation of such a marinade, you can use overwhelmed fruits, and with their absence - tomato paste.

The varieties and sizes of tomatoes for the winter workpiece in this way can be any, as well as the volume of banks in which they are marinated. My proven and simple recipe with step-by-step photos will tell how to make such a billet for the winter.

How to preserve tomatoes in your own juice

First, we look through the available tomatoes and mine them. To lay in banks, it is better to take dense fleshy fruits, and soft, overripe or burst will go to juice.

When tomatoes are hot and sorted, make marinade. Soft fruits scroll through the meat grinder, grind the blender or squeeze juice on the juicer. The resulting cleaner or juice is boiling for 20 minutes and add spices. On each liter of juice laying 1 tablespoon of large salt, 1 tablespoon of sugar sand, 1-2 laurels leaf and several black pepper peas.

If there are no tomatoes on the juice or there are few them, then we will drag the pasta to the pasta to the consistency of tomato juice and then cook the marinade with the same spices.

While marinade is boiling, we prepare and fill banks. At the bottom of clean cans put the umbrella of dill, a currant sheet, a shine leaf and a couple of cloves of garlic. Such a number is suitable for a half-liter bank, and for other volumes should be reduced or increased. We remember that the more leaflets and garlic we use, the more acute and spicy taste of tomatoes in our own juice will have.

In the jars we put a tomato, we try to put them tightly, but not squeezing. You can make puncturing to the toothpick in the place of fastening of the fruits for the prevention of cracking when pouring hot marinade. I do not pierce, since dense fleshy fruits, even with bursting skin, do not disappear and remain the whole and the same dense.

For better storage, the workpiece should be sterilized. To do this, put in a saucepan or deep pan on the bottom of the towel, we put banks.

We fill in them boiling marinade, cover with lids. Pan fill with water to the cans of cans and boil 10 minutes 0.5 l, 5 minutes 0.1-0.3 liters.

Then we close the lids, turn the banks, and after cooling we remove storage. The total cooking time is about 40 minutes.

Tomatoes in their own juice on this home recipes can be stored at room temperature.

Finished tomatoes are an excellent addition to various dishes, differ in taste close to fresh fruits, and marinade is an alternative to ketchup or can be the basis for various sauces.

Homemade tomato juice is very tasty. And if you close with him for the winter also tomatoes in our own juice, it turns out doubly delicious! Such tomatoes in their own juice remain almost the same as fresh. The recipe is very simple, without tiring sterilization. And even for such a conservation, we will not need vinegar, so these tomatoes love children very much.

As you can see, this home billet for the winter is so many advantages that such tomatoes in their own juice should be bravely!

Ingredients and proportions

Output: 3 liters

• 2 kg of tomatoes;
• 1 l tomato juice;
• 1.5 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 peas of fragrant pepper;
• 2 laurel leaves (medium size).

How to close tomatoes

For this recipe, we use large ripe tomatoes (for juice), and small (better plum-shaped) tomatoes - in banks. Tomatoes are thorough and sort. Drain tomatoes (or small) lay down aside.

Large tomatoes cut in half, cut out the place of fastening of the fruits, cut into small pieces and skip through the meat grinder. Juice pour into a saucepan, put on a small fire and bring to a boil. Boiling 5 minutes.

We put salt, sugar, fragrant pepper and bay leaf. I bring to a boil, remove the foam. Boil juice on low heat for 12 - 15 minutes (the foam will not stop appearing).

Such tomato juice is obtained very tasty and thick, but still there is one nuance - this juice with bones. If you, like me, prefer juice without seeds, you will need to pull it through the sieve (it turns out to be faster, if you first smash through a large-scale colander, and then through a sieve). If you do not want or have no time to go with the overs, leave everything as it is. Juice pour into a saucepan, put on fire again, bring to a boil.

Simultaneously in another pan boil water. And in the sterilized banks we lay the plum-like tomatoes.

Pour tomatoes in boiling water banks.

We cover off (do not roll!) Caps with covers and wrap the blanket (make a "fur coat"). We leave the tomatoes for 7-10 minutes.

Then we drain the water from the cans (it is convenient to do with a special cover with holes). Immediately the banks to the top fill with boiling tomato juice.

We ride banks and immediately look at the "fur coat". Tomatoes in their own juice will have to stand for at least 24 hours. During this time, the banks are cooled, and they can be attributed to the cellar, basement or leave for storage at room temperature.

We take tomatoes. Solids are set off in one direction. Softer - to another. Solid tomatoes will remain with us. And soft will go on puree. It is necessary that the solid is more. Although it is optional. Thoroughly rinse all tomatoes. Layout solid in sterilized banks.

Pour jars with tomatoes boiling water to top. Let them stand in boiling water for 15-20 minutes. In the meantime, we are preparing mashed potatoes from softer tomatoes. Cut them into pieces and put in a saucepan. Put on the stove. We warm them up to the selection of juice until they softened. See that tomatoes do not burn.

When you see that all the juice came out of tomatoes, we begin to polish. Transfix juice into a colander. There we also discard the flesh. Davim her good things to strain juice.

Juice from tomatoes put in a saucepan on fire. Put salt and sugar. You can put garlic and various spices as well spices. When the juice boils, cook it for half an hour. After that, we pour water from cans with tomatoes. Fill juice, resulting from ruled tomatoes, in banks to the edges. Calculate the juice enough. We ride banks and turn over. Top cover with a towel.

When the tomato, what is called, the shaft, what only ways to keep the crop will not come up with! Marinated, salty, in the form of juice or tomato paste, as the basis for fiery adjustment or gentle leoping - tomatoes look great in all billets. And how good tomatoes in our own juice for the winter are to you and snack, and delicious juice, as they say, two-in-one!

In order to prepare tomatoes in their own juice for the winter, you will need two types of tomato - not too large, dense and fleshy, and overwhelmed, full juice and even with small damage, there is nothing terrible in it, all bad places can be cut.

So, first we prepare tomatoes for juice. Overripe fruits need to be chopped in any way - in a meat grinder or with a blender. You can go through, described in the pre-revolutionary cookbooks: Tomatoes cut into pieces and folded into the pan. Put on a slow fire and disappear, warm, not bringing to a boil. Then we wipe through the sieve. Juice will do without leather and bones. However, the puree from the tomato, obtained with the help of modern kitchen devices, can also be wiped through the sieve to get rid of the bones. And you can leave everything as it is, there is already a matter of taste.

Dense, fleshy tomatoes, which we will pour tomato juice, can be cleaned from the skin. To do this, care of the skin in the fruit and lower the fruits in boiling water for 3-5 minutes, and then put them in cold water in which I put the ice. This technique with a shock 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 you will definitely make a few punctures with wooden toothpick in the frozen area. This technique will save tomatoes safe.

Tomatoes in their own juice for the winter it is better to cook without vinegar, so you will get absolutely natural, useful productwhich can be safe for children without fear. However, if you want to prepare a snack, you can add vinegar, black and red ground pepper and other spices to taste. And we bring to your attention some simple recipes.

Tomatoes in their own juice (classic recipe)

Ingredients:
3 kg of small tomato,
2 kg of overripe tomato for juice,
3 tbsp. Sahara,
2 tbsp. salts
Bay leaf, fragrant peas - to taste.

Cooking:
Small tomatoes Wash, catch the toothpick of the joining of the fruits. You can remove the skin if there is a desire. Place prepared tomatoes in sterilized banks. Overripe tomatoes crush in any way, pursue a saucepan and add salt, sugar and spices to it. Boost, reduce heating and boil for 4-5 minutes. Boiling juice pour tomatoes in banks, cover the boiled covers and put sterilize. To do this, pour so much water into a wide pan so that it reaches the shoulders cans, boil. At the bottom pre-put a cloth so that the banks do not burst. Sterilize banks for 10 minutes from the moment of boiling. Slide, flip, wrap carefully until a complete cooling. Keep in a dark place.

Tomatoes in their own juice (with sterilization)

Ingredients on a 2-l can:
2 kg Tomato,
½ CHL salts
1 pinch of citric acid.

Cooking:
Sterilize two-liters. Remove the skin with a tomato, making an incision and scalking them with boiling water. Remove the frozen. At the bottom of the cans pour salt and lemonic acid And fill them with tomatoes. Several tomatoes do not fit, nothing terrible, after sterilization, tomatoes will fall, and you report them. Put the filled banks into a wide saucepan, pre-laying the towel under them, pour boiling water on the shoulders and put on fire. Blank boiled covers. Sterilize banks for 30 minutes from the moment of boiling. After 20 minutes, open the covers and the spoon that you definitely hide with boiling water, press the cut tomatoes. Add the remaining tomatoes and press the spoon well so that the juice that has been separated from the tomato rose to the neck. Cover the cans and sterilize another 10 minutes again. Slide, flip, wrap.

Tomatoes in their own juice without sterilization

Ingredients:
2.5 kg of small tomato,
2.5 kg of overripe tomato,
3 tbsp. salts
9% vinegar - 1 tsp. for every liter of juice,
Black ground pepper, hill cinnamon - to taste.

Cooking:
Small tomatoes rinse and catch the toothpick in places of fastening of fruits. Perevaliy tomatoes cut into slices and fold into the saucepan. Put on fire, warm and then wipe through the sieve. Return the tomato juice into the pan, add salt and vinegar (by the tea bed on the liter of juice), the pinch of black pepper and cinnamon on the knife tip and put on fire. Bring to a boil, reduce the heating and boil for 20 minutes by removing the foam. Boiling juice pour tomatoes in banks and immediately roll up. Turn over, wrap.

Tomatoes in their own "amazing" juice

Ingredients:
small tomatoes
overripe tomatoes for juice,
garlic - to taste and desire,
Sweet pepper - to taste,
Umbrella dill,
Currant and cherry leaves,
Black pepper peas, fragrant peas,
2 tbsp. sugar - for every liter of tomato juice,
1 tbsp. Salts - for every liter tomato juice.

Cooking:
Small tomatoes scab. At the bottom of sterilized cans, put the washed greenery, spices, garlic cloves and a couple of sweet pepper rings. Fill in the banks of tomatoes. Fill with steep boiling water, cover the lids and leave it. When the water cools, drain it and boil boiling water again. Overripe tomatoes skip through the meat grinder or cut into slices, warm and wipe through the sieve. Add salt and sugar, boil, remove the foam and pour the tomatoes in the cans with boiling juice, the drain of them is pre-water. Slide, turn over.

Tomatoes in their own juice for the winter can be made particularly piquant if you add a hood on the juice on a shallow grain (approximately a tablespoon).

Tomatoes in their own juice (with tomato paste)

Ingredients:
2 kg of small tomato,
500 ml of tomato paste,
1 l of water,
2.5 tbsp. Sahara,
½ st.L. salts
5-6 peas of fragrant peppers,
1 tbsp. Apple vinegar
Greens - to taste and desire.

Cooking:
Rinse the tomatoes, down to boiling water for a couple of minutes, then fill with ice water. Remove the skin, spread over sterilized cans and pour boiling water. After a few minutes, the water is drained. Mix the water with tomato paste, add the remaining ingredients and boil. Fill with boiling fill tomatoes in banks and immediately roll up. Turn over, wrap.

Successful blanks!

Larisa Shufkaykin

Tomatoes in their own juice are two dishes at once: delicious snack and savory tomato juice. Many hostesses, choosing options for billets from vegetables for the winter, prefer precisely such canned food. You can prepare them in different recipes. The cooking process has certain difficulties, but does not require large cook skills.

Features of cooking

Preparation for the winter tomatoes in its own juice is even a beginner hostess, but to obtain the expected result it will require a knowledge of several points.

• For the preparation of tomatoes in its own juice, two varieties of these vegetables are needed. Some must be dense, small. It is suitable such varieties like cream, ladies' fingers. The second must be large, ripe, juicy. Small tomatoes are placed in a jar, the juice are obtained from large, which fill the fruits in banks.
• Get tomato juice can be in several ways. Traditional way It assumes the heating of chopped vegetables to softening with softening with their subsequent mistress through the sieve. The result is a juice that has the most delicate consistency. The second way is to use the juicer. Juice made with this unit is clean, and its output will be maximum. The third option is to chop tomatoes blender. In such a juice, pieces of skins and tomato seeds come across, but this deficiency is easy to fix - enough to skip the tomato mass cooked with a blender through a sieve.
• If there is no possibility to prepare tomato juice at home, you can use a purchase drink or dilute a tomato paste in the water. The result when using store products will be different, but experienced cooks argue that these differences cannot be called significant.
• Tomatoes that are stacked in the bank must remain beautiful. So that they do not float during the fill of their hot juice, the fruits are punished with a toothpick around the fruits. Another option for the preparation of tomatoes to preservation is to clean them from the peel. Make it easy if you lower the tomatoes in boiling water, cook 2-3 minutes, then shift into a container filled with cold water.
• You can close tomatoes for the winter only in pre-sterilized banks, otherwise they will quickly ruin. To ensure tightness, metal covers are used, which are rolled out with a special key, or screw. Plastic covers for this purpose are not suitable. Covers before use must be sterilized. To do this, they are boiled for 10 minutes.
  Tomatoes in their own juice are well at room temperature.

You can prepare canned food as with sterilization, and without it, you only need to pick up a suitable recipe.

Classic tomato recipe in its own juice

Composition (3 l):

• small and dense tomatoes - 3 kg;
• large fleshy tomatoes - 2 kg;
• salt - 60 g;
• sugar - 60 g;
• table vinegar (9 percent) - 120 ml.

Cooking method:

• Wash tomatoes.
• Wash with soda banks, sterilize them. It is better to choose three liter banks or four 750 grams. In half-liter containers, all the tomatoes provided by the recipe may not be included, and the juice, on the contrary, is not enough. Large banks are inconvenient because they require the use of their contents in food in a short time (within 3-4 days), but if you have a big family, it will not be a problem.
• Small dense tomatoes are accrued in several places, spread to banks. They should be touched as close as possible, but not pressed so much to force the fruits to crack.
• Large tomatoes do, put in a saucepan, put on a slow fire and heated until the tomatoes are allowed. Wipe them through the sieve.
• The resulting juice is shifted into the pan, add salt and sugar to it.
• Bring to a boil. Join, stirring until salt and sugar completely dissolve.
• After juice leaves for 5 minutes, pour the vinegar into it. Hold juice on fire for another 2-3 minutes, remove from the stove.
• Pour the tomatoes in the banks hot marinade. It should be poured almost to the edge.
• Slide the banks with prepared covers, turn over. Cover the blanket and leave cool in this form for additional conservation.

Recipe on the occasion::

Store cooked by classic recipe Tomatoes in their own juice are recommended in a cool place, but even if there is a room in the room where they stand, for a few days it will rise above 20 degrees, canned this test.

Tomatoes in their own juice - recipe with sterilization

Composition (2 l):

• tomatoes - 2-2.5 kg;
• salt - 20 g;
• lemon Acid - 2

Cooking method:

• Wash tomatoes. Make on the side opposite to the fruit, small cuts of the cruciform shape.
• In a large saucepan, boil the water, immerse tomatoes in it. Wait 2 minutes.
• Call the fruit shovel and put in a container with cold water so that they are more cooled.
• Clean tomatoes, carefully cut out the dense pieces of pulp, located in the fruits area.
• Sterilize two liter banks or one double-liter.
• At the bottom of the cans pumped citric acid and a teaspoon of salt.
• Fill the banks tomatoes. Sprinkle the remaining salt from above.
• At the bottom of the big pan bed of the towel, put banks with tomatoes on it. Cover them with covers.
• Pour water in a pan so that it reaches the shoulders cans.
• Put a saucepan on a slow fire. 15 minutes after the water in the saucepan boils, lift the lids, slightly sink the tomatoes with a spoon and report a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize banks for another 10 minutes, sunk.
• Turn the banks and cover the blanket, leave cool in steam bath.

According to the prescription, you can prepare for the winter in our own juice and large tomatoes that are not placed in the bank. They need to be cleaned, chopped large, and then act as indicated in the recipe.

Tomatoes in their own juice with tomato paste

Composition (3 l):

• mine tomatoes - 2 kg;
• tomato paste - 0.5 l per 1 liter of water;
• water - how much will enter;
• sugar - 50 g;
• salt - 10 g;
• table vinegar (9 percent) - 20 ml;
• fragrant peas - 6 pcs.;
• celery greens - 2-3 twigs.

Cooking method:

• Sterilize banks, spread the celery and pepper on them.
• Prepare tomatoes, throwing them or clearing with skins.
• Fold the tomatoes in the jar.
• Boil water, pour tomatoes. Leave for 15 minutes.
• Drain the water in a saucepan, mix with tomato paste, bring to a boil.
• Add salt and sugar, approve juice until these products dissolve.
• Add vinegar, stir juice, remove from fire.
• Fill the bank with restored tomato juice, roll it out, turn it over and leave cool, banging the blanket.

Prepare tomatoes in our own juice on this recipe is the easiest way, but the result will not disappoint you.

Video: awesome delicious tomatoes in their own juice. Never explode

Tomatoes in tomato juice - classic home canning. Experienced hostesses try to make such blanks every year, as they turn out to be in demand.

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