Tomatoes in their own juice for the winter - a finger-licking recipe. Tomatoes in their own juice for the winter - simple finger-licking recipes

The recipe for tomatoes in their own juice for the winter is great because, with a little more effort at the canning stage, you get not only a wonderful snack, but also incredibly tasty juice. If necessary, the juice can be used as a base for sauces, soup dressing, and seasoning for meat.

I always prepare tomatoes in juice in very large quantities - in liter jars, 3 liter jars, and 0.3 liter jars. I have a whole crowd of jars of this preserve lined up in my pantry. Everything goes away! But it is more convenient to show the recipe based on 1 liter, which is what we will do today.

Ingredients

For 1 liter jar:

8-12 small tomatoes;
200-250 ml tomato juice;
3-5 peas of allspice;
1 tsp. vinegar 9%;
1 tsp. Sahara;
salt to taste.

How to prepare tomatoes in your own juice

Step 1. Prepare the tomatoes.

Wash the tomatoes and dry them slightly.
We divide into two categories: dense, beautiful, even tomatoes of approximately the same size are placed in one bowl, crooked, oblique, eyeless, crushed, spoiled - in another.

Step 2. Turn some of the tomatoes into tomato juice.

Set the first bowl aside for now and work with the second.
We cut the tomatoes into several parts, remove the stalk, and at the same time trim off the damaged areas. Using a juicer, turn tomatoes into tomato juice. It is important that the finished product is without skins and seeds - if your technique does not carefully separate the juice from the cake, I recommend additionally rubbing the mass through a sieve. By and large, you can close your eyes at this point; tomatoes in their own juice will still turn out tasty, but the ideal option is only possible with “pure” juice.

Step 3. Cook tomato juice.

Pour the juice into a large saucepan, bring to a boil, reduce heat. Salt, add sugar and pepper* and continue to cook for several minutes over low heat, stirring. It is recommended to remove the foam that will form during boiling, however, I confess something terrible: I never do this, and no one has yet noticed the difference.

* You can add any spices you like and cook with them. For example, Tabasco sauce or seasonings, starting with cloves and ending with fresh rosemary (in the form). I don’t do this, preferring the classic recipe for tomatoes in their own (!) juice. “Clean” taste is universal, it is much more convenient in preparing a variety of dishes.

Don't have a juicer? No problem!

If you don’t have a juicer, but really want to get a few jars of tomatoes in your own juice before winter, I hasten to please you: I also have a way out for you!

So, on each tomato from the second bowl we make a small cross-shaped cut. Scald with boiling water, remove the peel. We cut the tomatoes into 2-4 parts, remove the stem, put them in a large saucepan, add half a glass of water and simmer over low heat until the tomatoes are soft. After this, rub the mass through a sieve, turning it into a puree and removing the seeds. Return to the heat and add salt to taste, sugar and pepper.

Step 4. Place, pour into jars, sterilize.

Place the tomatoes from the first bowl into clean, sterilized jars. As tightly as possible, but at the same time we make sure not to damage the fruit - the integrity of the skin is important.

Pour boiling juice over the tomatoes. Pour 1 tsp into each jar. vinegar, cover with prepared lids and sterilize for 10 minutes. We screw on the lids, turn the jars over and, covering them with a thick blanket, leave them like that for a day.

This recipe for tomatoes in their own juice has been tested by more than one generation of our family. According to it, the preparation not only always works out. It turns out so tasty that it is eaten faster than expected, no matter how much it is stored.

Calories: Not specified
Cooking time: Not specified

There are a wide variety of tomato recipes. Each housewife has special ones that her loved ones like. But we offer you a recipe for the ages - tomatoes in their own juice.
When picking or purchasing tomatoes, you always come across very large, slightly wrinkled, overripe and crushed fruits. They are simply ideal for cooking, since it is simply not possible to preserve them entirely.

You can use any variety of tomatoes for canning. This will not affect the taste of the finished product in any way. Tomatoes in the form of cream are ideal, but for tomatoes it is better to give preference to juicy varieties.

This recipe will not only allow you to process all the tomatoes you have. But it will also please you in the winter. Each housewife can alter it a little to suit her taste.

During canning, you can add a small amount of cinnamon and cloves. But this is for lovers, since the resulting taste is piquant and quite original.
Spicy food lovers can add red hot pepper to the recipe. This will not spoil the taste, but will only add spiciness to it. You can also increase the amount of allspice, which will give the tomatoes aroma and aroma.
The recipe is for one three-liter jar.

- 2 kg. firm tomatoes,
- 1 l. tomato juice (twisted tomatoes in a meat grinder),
- 2 tbsp. granulated sugar,
- 1.5 tbsp. table salt,
- 3 pcs. allspice peas,
- 3 pcs. bay leaf,
- Cinnamon, cloves optional.

Recipe with photos step by step:

First, let's start sorting out the tomato fruits. We leave large, wrinkled, overripe ones for making juice. But we put the small ones aside.
Tomatoes intended for preparing tomatoes are passed through a juicer or meat grinder.

Then pour it into a saucepan and put it on very low heat. We also add salt, sugar and spices.
Boil the juice until foam forms on the surface. We remove it with a spoon or slotted spoon. It must be boiled until foam stops forming. For this we need no more than 15 minutes.

Boil plain water in a separate container.
Place the tomatoes in pre-prepared jars. Then fill them with boiling water, cover with a lid and a towel. Leave them for 20 minutes.

Then pour out the water, pour hot tomato juice over the tomatoes and roll up.
At the end, all we have to do is turn them over, wrap them in a warm blanket and leave them to cool.

Store in a dark and cool place.
Let us remind you that last time we cooked, which will go well with our recipe today.
Bon appetit.
Starinskaya Lesya

A good housewife will definitely take care to preserve tomatoes in their own juice for the winter. Recipes for such preparations are presented below.

Tomatoes in store-bought 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 energy and volume of the dishes are spent very irrationally.

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

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

Only selected fruits are preserved, without damage or stains. Do not use soft or stale tomatoes. By pickling low-quality tomatoes, the housewife takes a risk - the jars can explode at any moment, and all the work will go down the drain.

Step 2. You also need to prepare spices for canning:

bay leaf;
cherry leaves;
currant leaves;
pepper;
cloves;
dill;
garlic.

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

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. Even then, the tomatoes taste amazing, and even little children enjoy drinking the juice afterwards.

Step 3. To cook tomatoes in their own juice without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steam-sterilized 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, pour it into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in their 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. The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. The juice should be poured to the very top so that there is no empty space left in the container.

Step 8. Immediately seal the jar 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 location.

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

In the same way, you can cook tomatoes in their own juice with bell peppers. To do this, place the peppers cut into quarters at the very bottom of the jars along the walls. The rest of the recipe remains the same.

How to cook tomatoes in their own juice with tomato paste

Not everyone likes store-bought tomato juice, as some people think it contains too many different unnatural additives. But how to make tomatoes in your own juice without having the right amount of vegetables on hand to prepare 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 preparations suggest using both factory-made paste and home-made paste as a filling for vegetables.

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

Step 1. Select tomatoes are washed.

Step 2. If desired, the housewife can place spices, herbs and seasonings in jars before adding tomatoes.

Hot pepper can spoil the taste of the marinade. You can only put it in jars in rings no more than 2-3 mm wide to give it some spice - it’s not for everyone.

Step 3. Place the tomatoes in sterilized glass jars.

Step 4. Pour boiling water into the jars and leave for 5-6 minutes.

Step 5. Then the water is drained and filled 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, take 1 part paste and 3 parts water and mix everything thoroughly.

Step 7. Drain the water from the cans of steamed tomatoes. Boiling tomato juice, reconstituted from the 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 up, and wrapped in something: a blanket, a coat, terry towels.

The longer the heat is maintained in containers with freshly canned vegetables, the better the quality of the preparations will be, the longer they will last.

This method is actually more environmentally friendly than canning tomatoes using juice boxes. And the taste of the filling is in no way inferior to that made from natural tomatoes.

Tomatoes in their own juice - a recipe for centuries!

The most delicious and healthy tomatoes are those that are preserved 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 are not suitable for storing in jars.

You cannot make juice from moldy, blight-infected and rotten fruits. Otherwise, the tomatoes will not be stored for long.

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

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

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

After this, salt and sugar are added to the juice, 2 level teaspoons for every half liter and put on fire.

You should not add vinegar to the juice, as is done when preparing the filling from store-bought juice, since there is already enough acid in natural juice.

During boiling, 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 turn out tender and sweet. And the taste of the filling is difficult to describe! And even the tomato seeds do not spoil the overall impression.

Tomatoes in their own juice with bell peppers and celery

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

Step 1. Wash the tomatoes, select large and cracked ones for juice, and set aside small ones for preservation. To can can 2 kg of small tomatoes, you will need 3.2 kg of large ones to make juice from them.

Step 2. Tomatoes intended for juice need to be cut and placed in a pan. Add half a liter of water there and place a bunch of celery tied with a thread, about 4-5 branches.

Step 3. Place the pan on the fire and cook until the tomatoes are well cooked.

Step 4. At this time, the bell pepper is cleared of seeds, washed and cut into quarters. For this proportion, ten pieces will be enough.

Step 5. Small tomatoes are pierced with a fork so that the skin does not burst during canning.

Step 6. The celery is removed and discarded, and the tomatoes are pureed in a blender directly in the pan.

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

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

Step 9. Place 2 laurel leaves, 3-4 peas of allspice and the same amount of black pepper, 2-3 “cloves” of cloves into sterilized jars. Then carefully lay in the tomatoes and bell peppers.

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

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

Step 12. Immediately the jars should be sealed, turned over and wrapped warmly. Canned food should cool slowly - this promotes 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 by placing them on the spout of a kettle in which water is boiling over a fire.

If you want to make tomatoes in their own juice with garlic, then put 3 cloves of garlic at the bottom of each jar. Also add 7 peppercorns each. You can also throw a couple of cloves on the bottom.

Place half a teaspoon of salt and one teaspoon, also a teaspoon, of sugar in each jar.

Definitely worth remembering! Without citric acid, tomatoes will not last long. You need to put it a little at a time - as much as will fit on the tip of the knife.

Fruits intended for preservation are selected and washed.

Peeled tomatoes are usually prepared in their own juice without marinade for the winter. But since peeling tomatoes is a troublesome task, it’s worth using “grandmother’s” little secret

Having placed the tomatoes in a bowl, pour boiling water over them and leave them there for about 5 minutes. After this, drain the water and pour in cold water. Usually this procedure is enough to easily remove all the skin from the fruit.

Now the tomatoes are placed in jars. Large fruits can be cut into halves or even quarters. Small ones are placed 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 their own juice for the winter.

Filled jars are covered with sterile lids. To do this, boil them for several minutes. Place a piece of cloth at the bottom of the pan with water to avoid splitting the sterilized containers. Place the jars so that their hangers are hidden by water. The fire under the pan of water should be kept moderate.

After the jars have been sterilized for a couple of minutes, you should look under the lid of one of them. The tomatoes should settle down. In this case, add tomatoes to the containers and cover the jar with a lid again. 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 delicious tomatoes prepared for the winter in their own juice can last for 3 years without losing their taste. And canning them, as can be seen from the recipe, is quite simple.

Cherry tomatoes in their own juice - recipe with photos

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

Making such preparations for the winter means providing yourself and your loved ones with a tasty and healthy dish.

To prepare, the housewife will need 2 kg of cherry tomatoes and juice. As can be seen from the recipes described above, you can use store-bought juice, reconstituted from paste and made with your own hands from tomatoes. Juice made from fresh tomatoes is, of course, better, since it is natural, unlike all other options.

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

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

Then grind the mixture through a sieve to remove the seeds and skins of the tomatoes. After this procedure, the juice turns out to be of a thinner consistency than just tomato mass crushed in a blender.

Add 5 tbsp salt to the resulting juice per 3 liters. l. and sugar 6 tbsp. l. If you wish, you can add 5 peppercorns and the same number of bay leaves to the mixture. Some people also add cinnamon. Just a little bit of it is enough - take it on the tip of a knife.

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

While the juice is boiling, the housewife sterilizes the jars. They can be placed on the spout of a steaming kettle of boiling water. The lids are also sterilized by boiling them.

Smooth whole 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. The filling should be poured to the very edge of the jar. After this, they need to be quickly sealed with lids, turned upside down and covered with a blanket. So the canned food should be left until it cools completely, after which it can be put away for storage.

Cherry tomatoes prepared according to this recipe are extremely delicate in taste. And the juice is so tasty and healthy that after opening the can the contents “evaporate,” 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 true.

The video shows in more detail how to cook tomatoes in their own juice for the winter:

Summer is in full swing and the time has finally come to prepare for the winter. I love this time, because you can find so many new recipes and come up with so many different delicacies! We cook everything we can so that we can enjoy the gifts of our garden for a long time. Very popular, or. Everything is extremely tasty. Moreover, it’s convenient - I worked in the summer, and in the winter “as I found it.”

Canned or salted tomatoes are the first to disappear from the pantry. Lately I've been trying to cook with less vinegar so as not to harm my stomach, or even salt the tomatoes.

But, perhaps, one of the most favorite preparations for the winter in my family was tomatoes in their own juice. Here you get a double benefit - you can eat tomatoes with pleasure and drink homemade tomato juice. Beauty!

Today I want to introduce you to several wonderful and simple recipes for tomatoes in their own juice.

The most delicious recipe for tomatoes in their own juice

This recipe is my family's favorite, so we'll start with that. For this preparation, it is best to use ripe tomatoes. Moreover, not very beautiful ones will also do - they will be used for juice, with which we will pour selected beautiful tomatoes.

We will need:

tomatoes (I don’t specifically indicate the exact quantity, but I had 4 kg)

For 1 liter of tomato juice:

salt - 1.5 tbsp. l.
sugar - 3 tbsp. l.

Pour 1 tbsp into each jar. l. apple cider vinegar

We sort the tomatoes. We divide all the tomatoes into approximately two parts. We select the smallest and most beautiful ones separately, we will put them in jars. And broken, large and uneven ones are suitable for tomato juice. As they say, waste-free production.

We cut off all questionable areas of damaged tomatoes; only healthy and fresh tomatoes should remain.

To prepare tomato juice, cut the tomatoes in half. This is for convenience; I grind them using a blender. You can use a juicer or a mixer - whichever is convenient for you.

It turned out 2 liters of juice. It must be brought to a boil. Pour the juice into a saucepan or basin, add 3 tbsp. l. salt and 6 tbsp. l. sugar, stir. After boiling, turn it off immediately.

First we must prepare clean liter jars and pour boiling water over the lids. Prepare more boiling water, we will make the first pouring of the tomatoes.

While the juice is boiling, put whole tomatoes into clean jars, pack them tightly so that there are fewer empty spaces. Fill each jar with boiling water.

To prevent tomatoes from bursting, each one can be pricked with a toothpick in the area of the stalk. Or you can cut off the tip with a knife.

Remember to be careful when pouring. To prevent the jar from cracking, pour just a little hot water into the bottom and wait a few seconds. Do not pour in all the water at once, but gradually.

Cover the top with a lid and wait for 5 minutes, letting the contents of the jar sterilize a little. We drain the water.

Immediately, before the tomato juice has cooled, pour it into the jar up to the neck. Pour 1 tbsp directly into the jar. l. apple cider vinegar.

Cover each jar with a lid and roll it up. Be sure to turn it upside down, wrap it in a blanket and leave it until it cools completely.

Canning tomatoes at home without sterilization

Everyone probably loves simple and quick recipes. Housewives always have a lot to do, and if we can find a simple recipe without any problems, then we are happy to save time when cooking. But the taste of our preparation will not suffer from this. Let's get started.

We will need:

tomatoes

For 1 liter of tomato juice:

salt - 1 tbsp. l.
sugar - 1 tsp.

For 2 kg of tomatoes you will need approximately 1 liter of tomato juice. And in order to get 1 liter of juice, you will need 1.2-1.5 kg of tomatoes, depending on the variety.

For juice we will use large yellow tomatoes, and put small plum tomatoes in jars.

Tomato juice can be squeezed out using a juicer, blender or even a meat grinder. To do this, cut the tomatoes into pieces and put them in a juicer. Pour the resulting juice into a saucepan, add salt and sugar. Bring to a boil and simmer over low heat for 10 minutes. Foam will form which can be removed, although this is not necessary.

We cannot do without sterilization at all if we want to preserve the product for the winter. Therefore, glass jars, preferably liter ones, are sterilized in advance in the oven, microwave or over a kettle.

If you haven't chosen it yet, use my tips. Don't forget to boil the lids too.

Any preparation for the winter loves cleanliness!

Place tomatoes in hot jars. At this time, you can boil water in the kettle. Pour boiling water over the jars of tomatoes, cover with lids and leave for 10 minutes.

Drain the water and immediately pour hot tomato juice into the jars. Pour to the very top of the jar.

Cover with clean metal lids and close tightly. Turn the jars upside down.

We just have to wait for a reason to open this delicacy.

A recipe for centuries - tomatoes for the winter with vinegar

In the classic recipe for preparing tomatoes, vinegar is often added. And although not everyone loves it, it is still one of the most reliable preservatives, which helps preserve preparations even in a city apartment. Why a recipe for centuries? - Yes, because once you try to pickle tomatoes using this recipe, you will want to preserve it for a long time.

A simple recipe for a 1 liter jar of garlic

We will need:

tomatoes (about 1.5 kg in 3 liter jars and about 2 kg for juice)
black peppercorns
bay leaf
allspice
garlic
cinnamon
carnation

For 1 liter jar:

salt - 1 tbsp. l.
sugar - 1 tsp.
vinegar - 1 tsp.

There are recipes in which tomato paste is diluted instead of natural tomato juice. I don’t want to describe them, it seems to me that the results are not as tasty and aromatic as with homemade juice. This recipe requires approximately 1.5 liters of juice for 3 liter jars.

Tomatoes for juice are cut into slices and crushed with a mixer, juicer, meat grinder or rubbed through a sieve. Choose any available and favorite method. I prefer a mixer. Bring the tomatoes to a homogeneous mass. It turns out not even juice, but tomato puree. Pour it into a saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 - 15 minutes over low heat.

During cooking, do not forget to stir the juice, otherwise it may burn and remove the foam.

While the juice is preparing, put spices and a couple of cloves of garlic on the bottom of sterilized jars. Add tomatoes cut into large pieces. Fill the jars with hot water, preferably from a kettle. Cover with lids and leave to pasteurize for 10 minutes. We drain the water.

Now add 1 teaspoon each of salt, sugar and 9% vinegar directly into the jar.

You can omit vinegar for this recipe, but then you will have to sterilize the jars along with the tomatoes.

Pour the prepared hot juice over the tomatoes again, immediately screw on the metal lid and turn the jar over.

As you can see, everything is simple. And after a few days you can enjoy a delicious snack.

Video on how to cook tomatoes in tomato juice without vinegar

When I was looking through recipes on this topic, I noticed the comments from readers. Many people don't like recipes that contain vinegar. I am loyal to vinegar, although lately I have been reducing the amount of it in preparations. And this recipe without vinegar, the tomatoes turn out natural.

Finger-licking tomatoes without peel and marinade

Tomatoes can be canned without marinade. After we cut them into slices, they will give a lot of juice. So why another marinade? And in order for their taste to be more delicate, let’s remove the skin from the tomatoes.

We will need:

tomatoes

For 1 liter jar:

salt - 1 tbsp. l.
sugar - 1 tsp.
vinegar - optional 1 tbsp. l.

We will need to remove the skin from the tomatoes. To make this easier, use a sharp knife to make a crosswise cut on the tomato.

Pour boiling water over the tomatoes. After this, the skin comes off very easily.

Now cut the tomatoes into pieces.

The jars for this recipe do not need to be sterilized first; just rinse them with baking soda. Place the tomatoes tightly in clean jars and press lightly with a spoon. You will see how much juice appears in the jar. It should cover the top of the jar.

Pour 1 tbsp into the top of the jar. l. salt and 1 tsp. Sahara. Many people love sweet marinade. In this case, you can add sugar as well as salt, 1 tbsp. l.

Place the jar in a pan of hot water to sterilize. Be sure to cover with a boiled lid. Before doing this, place a towel or napkin on the bottom of the pan. You need to boil for about 15 minutes.

At the end of sterilization, you can add 1 s. l. vinegar. Although, again, this is not necessary. If all sterilization conditions are met, the jars will stand without vinegar. And then you will get the taste of a natural vegetable.

In fact, you will lick your fingers!

Cooking tomatoes in their own juice with bell peppers

If you add bell pepper to the marinade, the appetizer will receive a special flavor. I think it's worth trying and adding one more variety to our recipes. I hope you like it. This recipe also does not have exact quantities - add all ingredients to taste.

We will need:

tomatoes
bell pepper
celery leaves
garlic
bay leaf
black peppercorns

Let's prepare the jars in advance; we need to rinse them well with soda and dry them. It is advisable to boil the lids.

We select small, beautiful tomatoes that we will place in jars. We pierce each tomato with a knife at the stalk.

Place peppercorns, bay leaves and fresh celery leaves at the bottom of the jar.

Place the tomatoes tightly in the jar. I try to place the largest fruits at the bottom of the jar, and the smallest ones on top. We insert a couple of cloves of garlic inside the jar.

Pour boiling water over the contents of the jars, cover with a lid and leave to sterilize for 20 minutes. Drain the water and fill it again with another batch of boiling water for another 10 minutes.

At this time, prepare tomato juice. Grind the tomatoes using a blender until smooth.

Cut the bell pepper into small pieces. Place it in a saucepan and pour in the tomato mixture. Don't forget to add salt to taste. Cook this puree for 10 minutes, stirring occasionally.

Now pour the tomato juice into the jars of tomatoes to the very top and cover with lids. There is no need to sterilize anymore; two hot pours are enough. Roll up or close the lids tightly.

We turn the jars over so that all the air comes out, wrap them in a warm blanket and leave until they cool completely.

Be sure to try this recipe, you won’t regret it.

Quick salted tomatoes in their own juice - video from Grandma Emma

I just couldn’t resist introducing you to another wonderful recipe. Salted tomatoes are another recent discovery of mine, worthy of a separate topic. But I hasten to introduce you to such a quick and simple way of preparing tomatoes in their own juice. And I think you will like it.

So, here’s another cooking method that will help please you and your family during the long, cold winter, and perhaps surprise your guests. If you've read this article to the end, you'll probably agree that it's worth rolling up your sleeves in the kitchen in the summer so that the pantry is filled with a variety of delicious preparations.

I wish you inspiration in the kitchen!