The tomatoes are small in their own juice. Tomatoes in their own juice - recipes for the winter

27.09.2019

Tomatoes in own juice for the winter. Recipe with step by step photo

, teacher MBOU "Main boarding school No. 3 named after Hero of Russia Vladimir Elizarov"
Description: The master class is designed for schoolchildren of grade 6 and older, their parents. This material may well be used by teachers of technology when studying the section "Cooking" and everyone who loves home canning.
Difficulty level: Average. Lead time 1 hour
Purpose: autumn preparations.

According to its nutritional value tomatoes occupy one of the first places among vegetables. Tomatoes contain vitamins (C, B1, B2, PP, K), carotene, and from minerals - salts of iron, phosphorus and potassium.
Tomatoes are recommended for food for patients with metabolic disorders. They are useful for diseases of the cardiovascular system. Pectin substances of fruits reduce blood cholesterol levels, inhibit the growth of bacteria.
Pickled tomatoes keep well at home. They contain a large amount of leukopin, which serves as an excellent prevention of cancer.
Each housewife has her own recipes for canning tomatoes, which her loved ones like. I want to offer you a recipe for centuries - tomatoes in their own juice. The most delicious and natural option canned tomatoes as they are harvested without vinegar. I am attracted by the minimum amount of ingredients and the "waste-free technology" - both canned tomatoes can be eaten and tomato juice can be drunk. This master class was held in a 6th grade technology lesson.
Target: Preserve the tomatoes in a small jar.
Tasks:
- to expand the understanding of the preparation of vegetables for future use;
- to form an idea of the ways of long-term preservation of vitamins;
- prepare for an independent life;
- to develop a cognitive interest in cooking.

To prepare a dish, we need:

1.Ingredients:

Tomatoes
- salt
- sugar

2. Equipment:

2.1 To prepare a workpiece
- Glass jar with screw cap
- Plates
- Small enamelled saucepan
- Dining room and teaspoon
- Knife
- Meat grinder
- Sieve
- Wooden toothpicks

2.2. For pasteurization
- A larger saucepan so that the can fits completely
- Napkin
- Gripper for jars (tongs)

Keep clean.
At home canning your kitchen should be like an operating room.

Progress:

1. The most important condition for canning tomatoes is sorting them. Tomatoes of different ripeness should not be mixed in one jar, for example, red with green, pink with brown.
Wash the tomatoes thoroughly, preferably warm water... All vegetables and fruits that have come into contact with the ground are at risk of infection. The botulinus microbe is very common in nature and is able to get into canned food with particles of soil if the products were poorly washed, were not in thoroughly washed dishes, or the necessary sterilization regimes were not followed.
Divide pure fruits into 2 parts:
- small elastic tomatoes for stacking in a jar
- large and soft for juicing.
Small and medium-sized tomatoes are best suited for preservation, which have excellent taste and visual qualities.
It is advisable to dry the fruits on a napkin, but I left them just on the plates and moved on to the next stage of the harvesting process.

2. Wash the jar and lid with baking soda and rinse under running water. The edges and threads of the can must be smooth and free from chips. The jar itself is without cracks.

3. Place the jar and lid in an oven preheated to 100 degrees for sterilization for 15 minutes. It is advisable to prepare a spare cover (what if something goes wrong with the first one).
Sterilize glass jars it is possible for a couple, in microwave oven, in a double boiler or boiling in a saucepan.

4. Cut ripe large tomatoes and pass through a blender or meat grinder. We will prepare juice for pouring from them.

Place the resulting tomato puree in a small saucepan, bring to a boil, stirring, then reduce the heat and simmer for another 5 - 10 minutes.
Remove from the stove and cool so as not to burn yourself during further work.

5. Place dried tomatoes tightly in a jar (as much as you like). Fruits must be free from spots, defects, cracks, and no stalks.
Pre-prick each fruit at the location of the stalk with a wooden needle (toothpick), so as not to burst during canning.

6. Tomato puree rub through a sieve. I do not like it if seeds come across in tomato juice, it does not look very nice and after a while such a blank may taste bitter.
Usually, when canning vegetables, half the volume of the jar is liquid. Therefore, for my 0.5 liter can, I need about a glass (250 ml) of juice.

Considering that I came across a fine-mesh sieve and the pulp practically does not pass through it, and there were enough large tomatoes, I decided to squeeze out all the juice (do not waste the good!) And boil it down to the required volume. The tomato juice should be boiled until the foam stops forming. The foam must be removed.
For every 1.5 liters of juice, it is advised to add 1 tablespoon of sugar and salt. I added 1 teaspoon of ingredients to tomato juice (no slide).

7. Simultaneously with boiling the juice, I had to put a saucepan on the adjacent burner to prepare the water for pasteurization (there is no hot water in the classroom). If there is hot water supply, water can be poured directly from the tap or the kettle can be boiled.
Pasteurization is a short-term heating of food products in order to suppress the vital activity of microorganisms.
Put a napkin folded in several layers at the bottom of the pan so that the jar does not break during the boil.

8. Pour the boiled hot juice over the tomatoes in the jar, without adding about 1 cm to the edges of the neck, because as the jar warms up further, the liquid will expand (increase in volume) and may overflow.

9. Cover the jar with a sterile lid and place in a saucepan with hot water for pasteurization for 10 minutes.
The time is counted from the moment the liquid boils.
Three-liter cans are sterilized for 25 minutes, liter cans - 15 minutes, half-liter - 10 minutes. Let it boil quietly.

10. After the allotted time has elapsed, remove the jar from the pan using tongs. And immediately tighten the lid tightly.

11. Then gently tilt the jar over the plate and make sure that the juice does not leak. Checking the tightness of the closure of canned food after heat treatment is quite simple. If drops or a trickle of juice appear, bubbles, foam appear, or a characteristic sound is heard, then air enters inside. You can unscrew the lid and try to seal the jar again with the same lid, while trying to tighten it tightly. This sometimes happens when, in order to save money, we use a cover that has already been in use. With new covers, such a nuisance practically does not happen.
If the juice still leaks, return the jar to a pot of hot water for a short time so that it does not cool down. The hotplate under the pan should already be off. Boil the spare sterile lid again and seal the jar.
If everything is fine, shake the jar or roll it on the table surface, put the lid down and leave to cool completely.
The next day, turn the jar and put it in storage.

It is best to store the tomatoes prepared according to this recipe in a cool place. They will undoubtedly delight you with juiciness and freshness without any unnecessary impurities in the form of vinegar or vegetable oil.

A good hostess will not be embarrassed by the arrival of unexpected guests, if she knows that she has all kinds of canned food in the required quantity.
My students also manage to prepare enough pickles, preserves, marinades and compotes in sufficient quantities.

All autumn preparations prepared in the first quarter during cooking lessons are stored in the technology room. The hostesses check the condition of their cans weekly.

Good afternoon dear friends! Today we will continue the topic of conservation. We will harvest tomatoes in our own juice. We will use the juice from our tomatoes to make delicious preparations for the winter.

Harvesting tomatoes in their own juice for the winter are especially popular. In winter, how delicious it is to open a jar of tomatoes during lunch. This delicious preparation will be a great addition to different dishes... Such tomatoes will appeal to both adults and children. Also at our na-bludce you will find other recipes for blanks for your winter table:,

Menu:

Tomatoes in their own juice for the winter without sterilization and without vinegar

Ingredients:

Curling tomatoes (medium)
Juice tomatoes (large, fleshy)
Sugar
V liter jar with tomatoes, about 0.5 liters of tomato juice leaves.

Preparation:

1. Wash the cans in advance, sterilize, boil the lids for 3 - 5 minutes.

2. Sorting tomatoes and mine. We will twist large, ripe, fleshy and damaged tomatoes into juice for pouring. For the rest of the medium-sized tomatoes, with which we will fill the jars, we cut off the stalks.

3. The first thing we do is make juice. Large, fleshy tomatoes must be pierced and boiled over to remove the skin from them. Cut the tomatoes and scroll with a meat grinder or juicer. Then rub the mass through a sieve.

To make a separate tomato juice for the winter, bring the mashed mass to a boil, and from the moment of boiling, cook for 3-4 minutes. There is no need to add salt and sugar. Pour the juice into sterilized jars and roll up the lids. The juice is perfectly stored all winter.

4. Now we will deal with the preparation of the filling (tomato juice). For 1 liter of tomato juice, add 1 tablespoon of salt (without a slide) and 1 teaspoon of sugar. In a liter jar with tomatoes, about 0.5 liters of tomato juice goes.

5. We send the pan with tomato juice on the stove. From the moment it boils, it should boil for 5 minutes. Stir constantly so that no foam forms. With constant stirring, it disappears.

7. Cover with metal lids and leave them alone to warm up for 10 minutes.

8. While our jars are warming up, let's start pouring (tomato juice). The jars are warming up, and we go to the stove to deal with juice. Our fill should boil for 10 minutes. We do not remove the foam, but simply stir it. Now we are going to our banks and will pour tomato juice.

9. 10 minutes have passed. We return again to our banks. We put on a convenient cover to drain the water.

10. We pour out the water, we will no longer need it.

If a foam has formed in a saucepan with tomato juice, we do not remove it, but mix our filling and it disappears.

11. Fill our tomatoes with hot tomato juice. We can adjust the salt and sugar in tomato juice to our liking. You can generally roll it up without salt and sugar. This option is also possible. Tomatoes, due to their acidity, will stand very well.

12. After pouring the tomato, immediately roll up the cans.

13. As soon as we rolled up, the jars should be turned over and wrapped in a blanket until they cool completely.

In our recipe, there is no vinegar, no citric acid, no spices and they are stored in any conditions. These tomatoes are natural and very tasty, they can be eaten even by little kids.

Successful blanks.

Tomatoes in their own juice in slices - a simple recipe with sterilization

For this blank, you will need 1 liter cans. We do not twist these tomatoes, we do not squeeze the juice. Due to the fact that the tomato slices are sterilized, the tomatoes produce juice. They can simply be eaten, used for borscht, in a hodgepodge, and anywhere. Wherever tomatoes are required, this blank can be used. It is versatile. This preparation comes to our rescue, since there is no need to freeze tomatoes.

Ingredients:

Jars -1 liter (you can not sterilize)
Caps - sterilize
Tomatoes
Granulated sugar
Peppercorns Mix of peppers
Allspice peas - optional
Bay leaf
Lemon acid

Preparation:

At the bottom of the jar, put 5-6 peppercorns, 2 allspice peas (optional), 1 bay leaf

You should not put garlic, dill umbrellas, or any herbs in this blank.

We start cutting tomatoes, remove all the irregularities, the core and cut into slices of tomatoes, it is not worth grinding in this blank.

We put our tomatoes in jars, shake them so that the tomatoes fit tightly and there are no voids.

We put 1 tbsp in each jar. a spoon with a slide of granulated sugar, 1 tbsp. spoon (no slide) coarse salt. and on the tip of a knife of citric acid, in order to play it safe so that our tomatoes do not explode, who stores the workpieces at home in the apartment.

We cover the jars with clean lids and send them to sterilize.

Bring the water for sterilization to a boil. Something needs to be spread on the bottom. When the water boils, we need to take a little hot water and add cold water there, when we put the cans so that they do not burst.

We put our jars to be sterilized. We put it gradually, do not sharply set it so that they do not burst. You can add some water. The sterilization time is different for all cans.

We close everything with a lid and leave to sterilize.

During sterilization with a spoon on top, we help to seal them. Tomatoes begin to sap and settle.

We put more tomatoes on top. We sterilize until the tomatoes are hidden with juice. It is difficult to determine the sterilization time, it all depends on the cans and temperature. We again cover the jars with lids and also close the top with a lid. Approximate sterilization time 40 minutes.

wash the jars, boil the lids for 3-5 minutes
medium hard tomatoes - 2 kg
tomatoes for dressing - 2 kg
Bulgarian red pepper - 250 gr
chopped horseradish - 1/4 cup
chopped garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
coarse salt - 2 tbsp. l

Preparation:

We sort out tomatoes and peppers and wash them. We will twist large, ripe, fleshy and overripe tomatoes in a meat grinder into juice for pouring. The rest of the tomatoes are medium in size, which we will put in jars, cut off the stalks. Cut into small slices bell pepper.
The first thing we will do is make the juice for pouring. Large, fleshy tomatoes must be cut and rolled in a meat grinder. Add bell pepper, chopped horseradish and garlic to the tomato mass, 4 tbsp. a spoonful of granulated sugar, 2 tbsp. tablespoons of salt and put on fire.
After boiling, cook for another 10 - 12 minutes over low heat, stirring occasionally.
We put our tomatoes in clean jars, add 5 black peppercorns each and fill with tomato juice filling.
We put the cans to be sterilized in boiling water, liter - 10 minutes, three liter - 30 minutes.
Our jars have been sterilized, we roll them up, turn them over and close them until they cool completely.
We remove our tomatoes for storage.

Bon Appetit!

Delicious tomatoes in their own juice you will lick your fingers

Bon Appetit!

Almost every housewife rolls tomatoes in their own juice for the winter. Every experienced mother of the family has recipes for "lick your fingers". And, as a rule, a notebook where it is written how to do good blanks for the winter, carefully stored and passed on from generation to generation.

But now there's not much of a problem finding good recipes- experienced housewives are happy to share them and spread them on the vastness of the network. You will find a selection of the best in our article. So how do you do the most delicious tomatoes in your own juice for the winter? Recipes with photos and a description of the process are presented below.

Classic recipe

If you cook tomatoes according to classic recipe, then you can get and delicious appetizer to the potatoes and meat dishes, and a dressing for borscht or other soup, and natural tomato juice that you can drink. Tomatoes in their own juice classic version are prepared without vinegar, which is why they are so healthy.

Ingredients Required:

three kilograms of small tomatoes
two kilograms of large and soft tomatoes for juice
three tablespoons of granulated sugar
two tablespoons of salt
bay leaf and allspice to taste

Cooking method:

After the tomatoes have been washed and dried, and the jars are sterilized, you can start preparing the preparation for the winter. First, you need to pierce each small tomato from the side of the stalk with a toothpick. Then we put them aside and take large tomatoes. We prepare juice from them. You can use a meat grinder for this in the old fashioned way, or modern devices - a juicer and a blender.

Pour the juice into a saucepan through a sieve and put it on the stove. We add salt, sugar and spices to it. We are waiting for the juice to boil, reduce the heat a little and cook for three to four minutes. While the juice is boiling, put the tomatoes in jars - as much as fit. Then we put the jars on a towel and gently pour in the boiling juice. It is necessary to fill the containers to the very top. Then we take clean lids, keep them in boiling water for a while and roll up the jars. Be sure to turn them over, put them on a flat surface and wrap them up.

When the cans are cool, put the lid on top and look - if not a single lid has come off, swollen, and does not let air through, then everything is fine, and the blanks will stand all winter. It is best to store tomatoes in a dark and cool place, such as a closet. And if you need the blanks to be stored longer, then you can put cans of tomatoes and juice to be sterilized, and only then roll them up.

Sweet tomatoes in their own juice

In order to prepare a blank according to this recipe, you will need pink tomatoes... They should be ripe and firm. You should not use the already slightly spoiled fruits, as they will turn into porridge, and the taste of the snack will also be different.

List of products per liter jar:

1.3 kilograms of pink tomatoes
a tablespoon of salt
two bay leaves
a teaspoon of sugar
optional peppercorns

Preparation:

We wash the tomatoes, put them on a towel or napkin to dry out a little. After that, carefully cut the stalks and cut them into slices. Then we take the prepared jar (necessarily sterilized) and put the tomato slices there. Sprinkle them with salt, add sugar, bay leaves and pepper. We fill the jar to the end. After that, cover the container with a lid and set it to sterilize. In a saucepan over low heat, the jar should stand for about forty minutes. Better to lay a towel at the bottom.

All that remains is to roll up the workpiece and leave it to cool upside down under a warm garment. It is best to open such tomatoes after two months. Store tomatoes in a cool, dark place.

Tomatoes with citric acid

Tomatoes in tomato juice are loved primarily because such a preparation allows them to preserve their natural taste. To make an extremely healthy snack that will last a long time, you can do without vinegar - replace it with citric acid.

Here is a list of the ingredients for a 2 liter can:

two kilograms of tomatoes
a pinch of citric acid
half a teaspoon of salt

Cooking method:

First, I wash the tomatoes well, then we make a small cruciform incision on the smooth side, where there is no stalk. The main thing is to cut through the skin, it is better not to touch the pulp. We spread the tomatoes in any container and fill with boiling water. We mark a minute, then drain the water and rinse the tomatoes with cold water. After that, carefully remove the skin from them, remove the stalk.

We spread the tomatoes in a sterilized two-liter jar after pouring citric acid and salt on the bottom. A few tomatoes will definitely not fit at this stage, they will need to be put in the jar later. Cover the container with tomatoes iron lid and put in a saucepan so that it is sterilized. We leave the jar for about half an hour, the water in the pan should cover most of the jar. Then we open the lid, take a spoon or fork, pour boiling water over it and gently press the softened tomatoes. Tomatoes that have been laid before will now fit. We add them to the jar - the juice that stands out from the tomatoes should go up. All that remains is to roll up the jar and place it with the lid down under a warm blanket or jacket. You can store such a workpiece at room temperature.

A simple vinegar recipe

There are several options for preparing tomatoes for the winter. Here is a simple recipe for a tomato in its own juice for the winter without sterilization. It will require both small and large tomatoes. If you follow the proportions, you get three cans of blanks.

Necessary products:

about five kilograms of tomatoes (half small, half large)
50 grams of sugar
three tablespoons of salt
teaspoon of vinegar per liter
optional black pepper and cinnamon

Preparation:

First of all, wash all the tomatoes, lay them out to dry a little. Then we take small tomatoes and pierce them with a toothpick or wooden stick where the tails were. Hard tomatoes require several punctures. If the tomatoes are ripe, then one is enough. If you do not do this procedure, they will be less salty and less tasty.

Then we take the processed jars (they need to be washed with soda and sterilized in the oven or in another convenient way) and put the tomatoes in them.

Now you need to prepare the juice itself. For him, large tomatoes are required. They need to be cut into several pieces and placed in a saucepan or other container that can be placed on the stove. We heat the tomatoes, but do not boil them. Once the tomatoes are warm enough, rub them through a sieve. The resulting juice must be poured back into the same saucepan. Add sugar, salt to it, and if you wish, then pepper and cinnamon. You need a little cinnamon. And lastly, you need to pour in the vinegar. The juice will be about two liters, so you need two teaspoons of vinegar.

We send the juice to boil. And periodically remove the foam. The tomato sauce should simmer a little for about twenty minutes, and the boiling juice should be poured into the jars. Then we twist the containers with lids, turn them over and wrap them with a warm blanket or bedspread.

This is how tomatoes are prepared without sterilization. Sterilization is used when no vinegar is added to the blanks.

Tomatoes can be rolled up with or without skin. It is better to make both these and such, since peeled tomatoes can be used to prepare various dishes.
It is best to use tomatoes of the same size and of proven varieties. Also, they should all be of the same degree of maturity. So the preparation will be tastier.
Soft tomatoes will turn into porridge, so it is better to take such tomatoes for juice, and elastic ones just need to be left whole and put in jars.
It is not necessary to use spices, although many housewives add bay leaves, peppers, cinnamon, cloves or herbs. An obligatory ingredient is salt. Without it, the workpiece will not work.

Cook with pleasure, and then the result will be great!

Bon Appetit!

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

I "searched" the Internet, and came to the conclusion that tomatoes in their own juice, their base, 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, and whether sterilized or not.

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

Tomatoes in their own juice with spices two options

1st option not sterilized

Based on a 3 liter can, we need:

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

Preparation:

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

2. While the juice is boiling, prepare the 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 stalk, 3-4 punctures, then the skin will not burst. There is another option - peeling the tomatoes, pour boiling water over them, and then in cold water and remove the skin.

4. You do not need to shake the jar, the small space between the tomatoes will allow them to warm up better.

Roll them up immediately and turn them upside down. We cover it warm.

2nd option sterilized

We need:

2 kg ripe tomatoes for juice
3 kg small tomatoes, can be peeled or chopped
3 tbsp salt
2 tbsp sugar, you can without it

Preparation:

1. Let the tomatoes be juiced. We set to boil for 20 minutes, add salt.

2. Put tomatoes in jars and fill with juice. We sterilize a 3 liter jar for 30-35 minutes. We tightly twist and turn over the cans.

Tomatoes in their own juice wedges

We need:

for a 3 l can

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

for 1 liter of juice

1.5 tsp salt
50 g sugar

Preparation:

1.Wash the tomatoes and cut them into slices and fill the jars. We do not shake the jars, but fill them under the neck.

Optionally, you can remove the peel 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 "bathing", the skin is well removed.

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

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

3. Fill the jars with ready-made juice and sterilize for 35 minutes with a capacity of 3 liters. We roll it up tightly.

Cook for your health! Bon Appetit!

Now, many hostesses are busy preserving tomatoes in their own juice for the winter, and also since they serve as a good addition to lunch or dinner. Recipes such as "lick your fingers" are probably in stock with every experienced housewife.

After all, how nice it is to open cold winter a jar of juicy and fragrant tomatoes that 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 suggest you delicious recipes tomatoes in their own juice for the winter. All of them are very successful and correctly calibrated and, moreover, easy to prepare. Pick up pens faster and write them down so you don't lose! And this link is for those who missed

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 gently cut and twist them in a meat grinder or with a blender.

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

From the moment the whole mass boils, we cook for about 10-15 minutes 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 we drain the water and fill it with a hot fill, tighten the lids tightly, turn it upside down, cover it with a towel and leave it to cool completely.

Tomatoes are aromatic 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 softer they will go for juice. Then we thoroughly rinse them in running water.

We lay out the cherry fruits in jars, which have been thoroughly washed beforehand and fill them with boiling water, slightly covering them with lids.

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

Drain the tomato jars and fill with hot tomato juice. We wrap the lids tightly, turn the cans upside down and wrap them in a warm blanket.

We leave them until they cool completely. Then we put it in the storage place.

How to cook tomatoes in 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 rinse them in water. We also rinse my jars with soda and rinse them in warm water.

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

Now we spread the garlic cut into small slices in jars, followed by a sprig of celery, and only then tightly spread the sliced 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. Place the filled jars in a pan with hot water, on the bottom of which a towel was previously laid out and sterilize them for 5-7 minutes. Now we take out the cans, 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 them until they cool completely.

Recipe for cooking tomatoes in their 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
chopped garlic - 1/4 cup
sugar - 4 tbsp. l
peppercorns
salt - 2 tbsp. l.

Cooking method:

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

Put slightly unripe solid tomatoes in washed jars, add up to 5 pieces of peppercorns to each jar and fill them with tomato paste.

We put the sterilized jars in slightly boiling water for 10 minutes (liter), and hold the three liter jars 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 ages

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

Bon Appetit!!!