Yandex tomatoes in their own juice. Delicious tomatoes in their own juice - simple and delicious recipes for the ages

Date of: 20.10.2019

Lots of people love tomatoes. own juice, but not all housewives prepare such tomatoes at home, believing that it is very difficult. In fact, there is nothing difficult in this recipe. canning tomatoes own juice no, the main thing is not to be too lazy to separate the skin and seeds from the tomatoes so that the tomato mass is more tender. But especially lazy ones can not separate anything, but make a filling with skins and seeds, it will also be delicious. These tomatoes keep well at room temperature.

Ingredients

To preserve tomatoes in your own juice you will need:

tomatoes in jars - 4 kg;

tomatoes for juice - 3 kg;

salt - 1 tbsp. l. per 1 liter of juice;

sugar - 1 tsp per 1 liter of juice (sugar is optional).

*** It is advisable to regulate the amount of salt and sugar yourself, because. their amount depends on the variety of tomato, on the sugar content in them. If the tomatoes are sweet, then you may not need sugar at all, and if they are sour, then you need to take it in more than in the recipe.

Cooking steps

Put the pot with tomatoes to boil on fire, periodically stirring the contents with a wooden spoon. The tomato mass will cook for about 20-30 minutes until the tomatoes are soft and ready for further processing.

Using a special device or a regular sieve, skip all boiled tomatoes in small batches, separating the skin with seeds from the tomato pulp.

When all the tomato mass is processed, then pour into a saucepan and bring it to a boil. Add salt and sugar (who decides to add). Take one jar, pour water out of it, pour hot water into it. tomato juice, cover with a metal canning lid and roll up with a special machine.

Leave banks with canned tomatoes in its own juice upside down for a day. Then put away for storage.

Bon appetit and delicious winter to you!

It seems that this year we have preserved everything, but no, we almost forgot the tomatoes in our own juice. How could it be without them in winter, because this is an excellent healthy snack, as well as juice that you can drink, prepare various sauces, and use as a tomato for frying first courses.

I “scoured” the Internet, and came to the conclusion that tomatoes in their own juice, their basis, are prepared in the same way, although the names of the recipes are different. The only difference is the presence or absence of salt, sugar and spices in the juice, as well as sterilized or not sterilized.

Thus, we will cook tomatoes in our own juice according to classic recipe, That is the best recipe cooking tomato in tomato juice for the winter.

Tomatoes in own juice with spices two options

1st option not sterilized

Based on a 3 liter jar, we need:

2 liters of tomato juice, it can be obtained from 2 kg of ripe tomatoes
3 kg of small tomatoes, Slivka varieties, you can use any
3 tbsp Sahara
2 tbsp salt
2-3 cloves of garlic
2-3 pieces of allspice or black peppercorns

Cooking:

1. First, prepare the juice. My tomatoes, separate from the stalks, cut in half and pass through a juicer, either electric or manual. Juice is obtained without seeds, who loves with seeds, you can grind tomatoes through a meat grinder. We put the resulting juice on low heat, and boil for 20 minutes, remove the emerging foam. After boiling the juice, add salt, garlic, sugar and allspice, mix thoroughly.

2. While the juice is being cooked, we prepare jars and lids by sterilizing them.

3. Put a bay leaf at the bottom of the jar and lay the tomatoes. We prick the tomatoes with a toothpick around the stem, 3-4 punctures, then the skin will not burst. There is another option - removing the skin from the tomatoes, pour them with boiling water, and then in cold water and remove the skin.

4. The jar does not need to be shaken, a small space between the tomatoes will allow them to warm up better.

Immediately roll up and turn them upside down. We cover warm.

2nd option sterilized

We need:

2 kg ripe tomatoes for juice
3 kg of small tomatoes, can be with a skin or chop
3 tbsp salt
2 tbsp sugar, you can without it

Cooking:

1. We skip the tomatoes for juice. Let it boil for 20 minutes, add salt.

2. Put the tomatoes in jars and pour the juice. We sterilize 3 liter jar 30-35 minutes. We tightly twist and turn the cans.

Tomatoes in own juice

We need:

for 3 l jar

3 kg small tomatoes
1 tsp vinegar 9% in each jar

for 1 liter of juice

1.5 tsp salt
50 g sugar

Cooking:

1. My tomatoes and cut into slices and fill the jars. We do not shake the jars, but fill them up to the neck.

If desired, you can remove the skin from the tomato, for this we make cuts on the washed tomatoes with a cross, pour boiling water, hold for 1-2 minutes, and then dip in cold water. After such a "bathing", the skin is well removed.

You can boil the tomatoes with juice, but they will boil. This is good to do if you need tomatoes for making sauces or tomato.

2. Squeeze the juice from other tomatoes and put it to boil, add salt and sugar. Optionally, you can add bay leaf and peppercorns. Boil for 20 minutes, remove the foam.

3. Pour jars with ready juice and sterilize for 35 minutes with a capacity of 3 liters. Roll up hermetically.

Prepare for health! Bon Appetit!

Best Pickled Vegetable Recipes

tomatoes in their own juice for the winter recipes

4 jars, 1 liter capacity

40 minutes

30 kcal

5 /5 (1 )

In summer and autumn, we actively conserve vegetables and fruits. I have a small plot that grows all the plants I need. My son and I love tomatoes in any form, but especially fresh ones. Unfortunately, they are not stored until winter, so we harvest tomatoes in every possible way.

Tomatoes in own juice

Required kitchenware and crockery: liter jars, lids, juice container, spoon and toothpick.

Ingredients

How to choose the right tomatoes

For preservation, it is best to use tomatoes not big size.
Inspect the vegetables for spots and rot. Whole-looking, but very soft tomatoes cannot be preserved, they have already begun to deteriorate.
Homemade tomatoes are very juicy and spoil faster, so they need to be carefully selected.
Choose dense fruits, such tomatoes retain their shape well and will not turn into porridge during conservation. If you bought tomatoes in the market or in a store, cut them before canning.
It happens that red and beautiful-looking fruits, hard and white inside. They should not be used, they will remain rigid even after processing.

Tomatoes in their own juice for the winter - a step by step recipe

Tomatoes in their own juice: cooking video

Tomatoes in own juice. The easy way. Well, a very tasty preparation!

Hello! I'm glad you came to my channel! I propose easy recipe tomatoes in their own juice. I wish everyone successful preparations for the winter and thank you for the views and likes!
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2016-08-14T13:42:26.000Z

Tomatoes in their own juice without peel

Cooking time: 1 hour 30 minutes.
Servings: 6 jars, 1 liter capacity.
Necessary kitchen utensils and utensils: knife, 6 jars, a teaspoon and a tablespoon and a container for sterilization.

Ingredients

Step by step recipe

Wash the tomatoes and soak them in boiling water for 5 minutes.
Then drain the boiling water and pour over them cold water. This is done to make it easier for the skin to separate more easily.
Remove the skin from them and cut out the core.
Take 6 jars with a capacity of 1 liter. At the bottom of each jar, place 2 bay leaves and a few clove sticks.
Then put in each jar 1 tsp. tablespoons of salt (with a slide), 2 tsp. sugar and 1 tbsp. l. 9% vinegar.
Warm up the peeled tomatoes.
Put the tomatoes in jars, they should lie quite tightly. After you lay out all the tomatoes, juice will remain in the container where they were stored. It must be evenly poured into banks.
Put the prepared jars in a container for sterilization. It must contain all the banks. Place so that the jars do not touch the walls of the container, otherwise the glass will crack. Pour water into this dish so that it covers the jars by more than half.
Cover jars with lids and sterilize for 1 hour after boiling.
If you are using screw caps, do not screw tightly. If seaming, then just cover them with banks.
Sterilized jars tightly twist the lids or roll up, turn over and wrap with a towel or blanket. Leave for a day.

video recipe

Pickled tomatoes without skin! Preparations for the winter.

Pickled tomatoes without skin! A wonderful, very tasty recipe for harvesting tomatoes for the winter! Recipe in the description below, details in the video!
Recipe for 1 liter jar: tomatoes - how much will go in; bay leaf - 1-2 pcs.; cloves - 2-3 pcs.; salt - 1 teaspoon with a slide; sugar - 1-2 teaspoons; vinegar 9% - 1 tablespoon.

Hello, friends! Let's make another preparation for the winter today. Pickled tomatoes without skins. We bought a medium-sized "cream" variety of tomatoes. They are thicker and meatier. My tomatoes and pour boiling water. We leave for five minutes. Then you need to drain the water and pour over the tomatoes with cold water. This will make it easier to remove the skin from them. We clean the tomatoes from the skin and cut off the tail. Let's get the banks ready. At the bottom of each jar we put a couple of bay leaves and a few sticks of cloves. A full heaping teaspoon of salt, 2 teaspoons of sugar and one tablespoon of 9% vinegar. Peel the tomatoes and warm them up a little. We put the peeled and warmed tomatoes in jars. We lay as tightly as possible. That's the way. The filled jars were topped up with the remaining juice. We place them in a sterilization dish. We bait covers. We sterilize one hour from the moment of boiling. After sterilization, tightly tighten the lids.
We turn the closed jars upside down, wrap them well with a blanket and leave for 12 hours or until completely cooled. Here we have such wonderful blanks from tomatoes.
Cook with us! Bon Appetit!

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2017-08-14T10:00:04.000Z

How to store

Any blanks are best stored in the basement. It is ideal for this, because in summer it is cooler there, and in winter it is much warmer than outside. The downside of some cellars can be called high humidity, because of it the lids on the banks deteriorate.
But this is the case if you keep the seaming for too long. If you don't have a basement, but do have any utility rooms, these can also be used for storage. The main thing is that in winter the temperature in them does not fall below zero.
Many store blanks in the pantry, and rightly so, it is a very suitable place. If you have big flat, you can equip a separate corner for storing conservation. In a small apartment with a stocked pantry, you can store jars in kitchen cabinets or in any secluded corner.
The main thing is that it should be away from radiators or other heating devices. Preservation, prepared according to all the rules, will be perfectly preserved at room temperature.

What to file with

Such tomatoes can be served as an appetizer for meat or fish. Tomatoes go great with any potato dish. It can be mashed potatoes, fried or boiled potatoes in their skins.
For porridge and pasta, this preparation will also be a great addition.
They can be used not only as a snack, but also as a dressing for borscht, meat and vegetable stew. They can be a substitute for fresh tomatoes, tomato juice and tomato paste. With these tomatoes, you can cook bean dishes.

You can sterilize jars with hot steam. To do this, you will need a saucepan and a metal sieve large enough to cover the saucepan. Put a pot of water on the fire and cover it with a sieve to keep it stable. Place jars upside down on top. So they should stand over the steam for 10 minutes. The lids can simply be boiled in any container.
Cherry tomatoes in their own juice are prepared in the same way as ordinary tomatoes. I recommend canning them with the skin on because they are small and take a very long time to peel.
Tomatoes in their own juice are sometimes cooked with tomato paste. Take 500 g of tomato paste, 500 ml of water, 100 g of sugar 60 g and salt. Boil this marinade for 15 minutes and pour over the tomatoes as indicated in the first recipe.

Recipe Options

I recommend the recipe for tomatoes for the winter "Lick your fingers."
There is also . They make a great appetizer and addition to any meal.
If you have not found a recipe that suits you, look at other recipes for preserving tomatoes for the winter.

Now many hostesses are busy preserving tomatoes in their own juice for the winter, and just as they serve as a good addition to lunch or dinner. Such recipes as “lick your fingers” are probably in stock for every experienced housewife.

After all, how pleasant it is to open a jar of juicy and fragrant tomatoes in the cold winter, which will remind us of the taste of summer! This delicious preservation can serve us as a separate snack, or as an addition to various dishes.

In this article, I offer you delicious recipes for tomatoes in their own juice for the winter. All of them are very successful and correctly verified and, moreover, easy to prepare. Grab your pens quickly and write them down so you don't lose them! And this link is for those who missed it

Ingredients for 7 liters:

Tomatoes - 7-8 kg
sugar - 6 tbsp. l
bay leaf - 4 pcs
allspice - 5 pcs
salt - 5 tbsp. l.

Cooking method:

We wash the tomatoes in water and lay out the denser fruits in clean jars, and cut them softer and twist them in a meat grinder or using a blender.

Add the above amount of salt, sugar, allspice and bay leaf. Mix and put on fire.

From the moment the whole mass boils, cook for about 10-15 minutes more over low heat, constantly removing the foam. During this time, the foam should stop forming, which means the filling is ready.

Meanwhile, pour boiling water into jars with tomatoes, cover with lids and leave for 10 minutes.

Then drain the water and fill in the hot filling, tighten the lids tightly, turn upside down, cover with a towel and leave to cool completely.

Tomatoes are fragrant and delicate in taste and are stored both in a cool place and at room temperature.

Cherry in its own juice for the winter

Ingredients:

Cherry - 5 kg
sugar - 3 tbsp. l
salt - 1.5 tbsp. l.

Cooking method:

First of all, we sort the harder tomatoes separately, and the softer ones will be used for juice. Then rinse them well in running water.

We lay out the cherry fruits in jars, which we previously thoroughly washed and pour them with boiling water, slightly covering them with lids.

And we twist the fruits softer through a meat grinder or grind with a blender. It is also possible after this procedure to pass the resulting mass through a sieve to get rid of particles of the peel. Pour the tomato juice into a suitable pan, add the above amount of salt and sugar, and then put on fire. Let it boil and boil for a few minutes over medium heat.

Drain the water from the cans of tomatoes and pour hot tomato juice. We wrap the lids tightly, turn the jars upside down and wrap them in a warm blanket.

Let them cool down completely. Then we put it away for storage.

How to cook tomatoes with slices in your own juice with a photo

Ingredients:

Tomatoes - 8 kg
water - 1.5 liters
garlic - 8 cloves
celery leaves - 2 pcs
rock salt - 1 tbsp. l.

Cooking method:

We clean the fruits from the tails and wash them in water. I also wash the jars with soda and rinse in warm water.

Then we cut large tomatoes into four parts, and small ones into two.

Now we spread the garlic in jars, first cut into small slices, followed by a sprig of celery, and only then we tightly lay out the chopped tomato slices.

Next, for the brine, mix water with salt, put it on fire and let it boil. Then we remove and fill it with tomatoes. Filled jars are placed in a saucepan with hot water, on the bottom of which a towel was previously laid out and sterilized for 5-7 minutes. Now we take out the jars, wipe them and roll them up with lids.

It remains only to turn them upside down, then wrap them in a warm blanket and leave it until it cools completely.

Recipe for making tomatoes in your own juice with horseradish for the winter

Ingredients:

Hard tomatoes - 2 kg
overripe tomatoes - 2 kg
Bulgarian pepper - 250 gr
chopped horseradish - 1/4 cup
minced garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
salt - 2 tbsp. l.

Cooking method:

We twist the overripe tomatoes in a meat grinder, transfer to a basin, add to this mass chopped into small slices bell pepper, finely chopped garlic, horseradish and add salt and sugar and put on fire. After the tomato mass boils, switch the heat to low and cook for about 10-15 minutes.

In the washed jars we lay out slightly unripe hard tomatoes, add up to 5 pieces of peppercorns to each jar and pour over the tomato mass.

We put the jars to be sterilized in slightly boiling water for 10 minutes (liter), and hold three liter ones for up to 30 minutes.

Now we roll it up with boiled lids, turn it over, wrap it in a warm blanket and leave it to cool completely.

Tomatoes in their own juice (video) - a recipe for the ages

Of course, the most delicious and healthy tomatoes will be those that are canned in freshly squeezed juice. Although the fill for this needs to be prepared in advance. For juice, you can even use fruits with damaged skins that will not go for laying in jars.

Bon Appetit!!!

A good housewife will definitely take care of canning tomatoes in her own juice for the winter. Recipes for such blanks are presented below.

Store-bought tomatoes in tomato juice

Many housewives are depressing by the fact that when a jar of pickled tomatoes is opened in winter, most of the brine is poured out. That is, it turns out that the forces and volume of dishes are spent very irrationally.

It will be much better if you use those methods of preservation, when the pouring of tomatoes is drunk with pleasure. But when the harvest does not allow you to cook tomatoes in your own juice for the winter, the recipes of which require a large number vegetables, you can resort to purchased juice. Here is one of the recipes.

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

Only selected fruits are preserved, without damage and stains. Do not use soft and stale tomatoes. Pickling low-quality tomatoes, the hostess risks - the banks can explode at any moment, and all the work will go down the drain.

Step 2. It is also necessary to prepare spices for canning:

Bay leaf;
cherry leaves;
currant leaves;
pepper;
cloves;
Dill;
garlic.

There are no strict regulations here - as they say, there is no comrade for taste and color. Some prefer to make tomatoes in their own juice with horseradish. This additive will only add piquancy to canned food. The hostess must first thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime in the event that the hostess decides to do without spices at all, giving the aroma of leaves, garlic and pepper. Tomatoes even then turn out to have an amazing taste, and even small children drink the juice after them with pleasure.

Step 3. To cook tomatoes in their own juice without sterilization, they are heated with boiling water. This procedure resembles salting vegetables with a hot marinade.

So, the tomatoes are carefully placed in steamed 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, it is poured into a container, sugar and salt are poured at the rate of a tablespoon without a top for one and a half liters and brought to a boil. By the way, if you want to cook sweet tomatoes in your own 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. It's time to drain the water from the cans of tomatoes and pour the boiling marinade over. Pour the juice to the very top so that there is no empty space left in the container at all.

Step 8. Immediately, the jar is corked with sterilized metal or glass lids.

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

Only after cooling the container with tomatoes marinated in juice can be removed to a permanent storage place.

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

In the same way, you can cook tomatoes in your own juice with bell pepper. To do this, put the pepper cut into quarters at the very bottom of the cans along the walls. The rest of the recipe does not change.

How to cook tomatoes in your own juice with tomato paste

Store-bought tomato juice is not to everyone's taste, as some people think that it contains too many various non-natural additives. But how to make tomatoes in your own juice without having the right amount of vegetables on hand to make natural juice? Experts believe that there is a way out.

Experienced housewives advise canning tomatoes in their own juice for the winter with tomato paste. Recipes for such blanks suggest using both factory-made pasta and home-made pasta as a filling for vegetables.

Master class with step-by-step photos of canning tomatoes with tomato paste

Step 1. Selected tomatoes are washed.

Step 2. If desired, the hostess can arrange spices, herbs and seasonings in jars before laying the tomatoes.

Hot peppers can spoil the taste of the marinade. You can put it in jars only on a ring with a width of no more than 2-3 mm to give some sharpness - for an amateur.

Step 3. Tomatoes are placed in sterilized glass jars.

Step 4. Steep boiling water is poured into jars and left for 5-6 minutes.

Step 5. Then the water is drained and poured a second time, again with boiling water.

Step 6. While the tomatoes are steaming in hot water, you need to prepare a marinade from tomato paste. First, it is diluted with cold boiled water, observing the proportions. To do this, you need to take 1 part of the paste and 3 parts of water and mix everything thoroughly.

Step 7. Water is drained from jars with steamed tomatoes. Boiling tomato juice, reconstituted from paste and seasoned with sugar and salt, is poured into jars of tomatoes. It is necessary to completely fill the containers so that there is as little free space as possible.

Step 8. The jars are covered with sterile metal or glass lids, previously boiled in water, and sealed. Then the canned food is turned over, placed on the lids so that the bottom is at the top, and wrapped with something: a blanket, a coat, terry towels.

The longer the heat is kept in containers with freshly canned vegetables, the better the blanks will be, the longer they will stand.

In fact, this method is more environmentally friendly than canning tomatoes with juice from boxes. And the taste of the filling is in no way inferior to that which is made from natural tomatoes.

Tomatoes in their own juice - a recipe for the ages!

The most delicious and healthy are tomatoes, which are canned in freshly squeezed juice. True, the filling for this should be prepared in advance. For juice, you can even use tomatoes with damaged skins that do not go for laying in jars.

It is impossible to make juice from moldy, late blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for a long time.

Having selected fruits with cracks and damaged skin, substandard shape and size, they are washed and cut.

Then the tomatoes are passed through a juicer. It is recommended to skip the squeezes a couple more times, since after the first pressing there is still a lot of juice left in it. For example, from 6 kg of tomato, almost 4 liters of juice are obtained. And the last liter is already squeezed out of the squeezes!

If desired, the resulting juice can be filtered through a fine sieve or cheesecloth to remove the seeds.

After that, salt and sugar are added to the juice, 2 teaspoons without top for every half liter and put on fire.

Vinegar should not be added to the juice, as is done when preparing the pouring from the purchased juice, since the acid in the natural juice is already enough.

During boiling, a foam will appear on the surface of the juice, which must be constantly removed with a spoon or slotted spoon.

After boiling, the juice is boiled for a quarter of an hour - only then can it be considered ready for pouring tomatoes.

The tomatoes are tender and sweet. And the taste of the filling is hard to describe! And even tomato seeds do not spoil the overall impression at all.

Tomatoes in own juice with bell peppers and celery

For housewives who do not have a juicer at home, but want to make preparations of tomatoes in their own juice for the winter, there is a recipe that lovers of Italian cuisine use. After all, the filling that remains after canned tomatoes taken out of a jar, it can be used not only as juice, but also as a sauce for lasagna or spaghetti.

Step 1. Tomatoes are washed, large and cracked ones are selected for juice, and small ones are set aside for conservation. For canning 2 kg of small tomatoes, 3.2 kg of large ones are required to make juice from them.

Step 2. Tomatoes intended for juice should be cut and put into a saucepan. Half a liter of water is also added there and a bunch of celery tied with a thread is placed, about 4-5 branches.

Step 3. Put the pan on the fire and cook until the tomatoes are well boiled.

Step 4. At this time, the bell pepper is de-seeded, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Pierce small tomatoes with a fork so that the skin does not burst during canning.

Step 6 Celery is removed and discarded, and tomatoes are smashed with a blender right in the pan.

Step 7. The resulting slurry should be rubbed through a sieve to remove pieces of skin and seeds and get a thin and delicate texture.

Step 8. Add 8 tbsp to the resulting juice. l. sugar and 3 tbsp. l. salt, again put on a slow fire, bring to a boil and cook for 20 minutes with regular stirring so that the juice does not burn.

Step 9. In sterilized jars, put 2 leaves of bay, 3-4 peas of allspice and the same amount of black, 2-3 "cloves" of cloves. Then carefully lay the tomatoes and bell peppers.

Step 10. Pour boiling water over the tomatoes, cover with lids on top and leave for 20 minutes.

Step 11. After 20-25 minutes, the water from the cans must be drained, and the contents should be poured with boiling juice.

Step 12. Immediately, the jars should be corked, turned over and wrapped warmly. Canned food should cool slowly - this contributes to additional sterilization of the contents.

Tomatoes in their own juice for the winter step by step

You can preserve tomatoes without filling at all. It is best to use half-liter jars for this recipe. Before filling, they are sterilized over steam, putting on the spout of a kettle in which water boils over a fire.

If you want to make tomatoes in your own juice with garlic, then 3 cloves of garlic are placed at the bottom of each jar. Also add 7 peas of pepper there. You can also throw a couple of carnations on the bottom.

In each jar put half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar.

Be sure to remember! Without citric acid, tomatoes will not last long. You need to put it a little bit - how much to fit on the tip of the knife.

Fruits intended for conservation are selected and washed.

Prepared without marinade, usually peeled tomatoes in their own juice for the winter. But since peeling tomatoes is a troublesome business, you should use the little "grandmother's" secret

Putting the tomatoes in a bowl, they should be poured over with boiling water and left to stand for about 5 minutes. After that, the water is drained and cold is poured. Usually such a procedure is enough to easily remove the entire skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are put whole. If the harvest turned out to be such that all the fruits turned out to be large, this recipe is perfect for preserving chopped tomatoes in your own juice for the winter.

Filled jars are covered with sterile lids. To do this, boil them for several minutes. A piece of cloth is placed at the bottom of the pot with water in order to avoid splitting the sterilized containers. Set the jars in such a way that their hangers are hidden by water. The fire under the pot of water must be made moderate.

After the jars are sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should sink down. In this case, tomatoes are added to the container and the lid is again covered with a jar. After the jars are completely filled with tomatoes, and the juice rises to the very neck, you need to continue sterilization for another quarter of an hour.

These tasty tomatoes prepared for the winter in their own juice can stand for 3 years without losing their taste. And preserving them, as you can see from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photo

Perhaps the most delicious and beautiful canned food in its own juice from cherry tomatoes is obtained. These miniature tomatoes taste amazing and look great even when canned.

To make such a preparation for the winter means to provide yourself and loved ones with a tasty and healthy dish.

For cooking, the hostess will need 2 kg of cherry tomatoes and juice. As you can see from the above recipes, you can use purchased juice, restored from pasta and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, as it is natural, unlike all other options.

Prepare a filling of large tomatoes, washing them, cutting them into pieces.

After boiling them over low heat, grind the mass with a blender or mixer.

Then you should grind the mass through a sieve to remove the seeds and skin of the tomatoes. After this procedure, the juice turns out to be of a finer consistency than just tomato mass crushed with a blender.

In the resulting juice for 3 liters add salt 5 tbsp. l. and sugar 6 tbsp. l. You can, if desired, put in a mass of 5 peas of pepper and the same number of leaves of parsley. Some also add cinnamon. It is quite a bit enough - to take it on the tip of a knife.

Now the juice should be put on fire again. It is boiled for 15 minutes after boiling, constantly removing the foam that forms on the surface.

While the juice is brewing, the hostess sterilizes the jars. They can be put on the spout of a steaming kettle with boiling water. Lids are also sterilized by boiling them.

Smooth whole fruits of cherry tomatoes are placed in jars. If you like, you can add garlic and chopped and peeled bell peppers.

Tomatoes are poured with boiling water and kept for 7 minutes.

Then the water is drained, and the tomatoes are poured with boiling juice. Filling should be poured to the very edge of the can. After that, they need to be quickly corked with lids, turned upside down and covered with a blanket. So canned food should stand until completely cooled, after which they can be removed for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. Yes, and the juice is so tasty and healthy that after opening the jar, the contents "disappear", as they say, so quickly that the hostess does not have time to blink an eye. Of course, this is a joke, but more than half of it is the pure truth.

It shows in more detail how to cook tomatoes in your own juice for the winter, in the video: