Tomatoes in their own juice recipe for a million. How to cook tomatoes in our own juice for the winter on a step-by-step recipe with a photo

If there are fresh fresh, only torn off the bush, sprinkling the pinch of salt, is perhaps best FoodWhat gives us summer. But tomato - seasonal, and the consistency tomatoes sold in the supermarket differ little from wet cardboard. If you want both in winter to be able to enjoy the aroma and taste of summer tomato, in own juice For the winter in our recipe.

About the benefits of the workpiece

Own tomatoes for the winter will benefit you and your family:

First, tomatoes in their own juice retain useful mineral salts, trace elements and most of the vitamins.
Secondly, with heat treatment in the fruits of tomatoes, the content of natural antioxidant - licopin, which prevents the development of diseases and slowing aging is increasing.
Thirdly, it is profitable. Winter tomatoes from the store shelves do not go to any comparison with fruits taken with their own or good tomatoes purchased in the bazaar. At the same time canned food will be cheaper, and you can easily and just prepare a variety tomato sauces and refueling.

Before you begin to preserve the tomatoes in your own juice, carefully read the entire recipe, prepare the necessary inventory and the desired amount of ingredients.

Kitchen appliances and utensils

To preserve tomatoes in its own juice you will need:

glass cans, best of all with a capacity of 700 ml to a maximum, 2 liters;
tin caps for preservation with rubber seals;
cover with holes and spout for draining liquid from cans;
pans: two large - for sterilizing cans and boiling juice and one small - for sterilization of covers;
grille into a large saucepan - to install cans;
manual screw juicer;
tongs-lift;

Required ingredients

Before proceeding with conservation, burst all the necessary ingredients:

tomatoes;
salt;
sugar.

Features of the choice of products

In order for preservation to come out tasty, products for it need to be carefully selected. Tomatoes should be taken at the peak of ripeness, dense, small, if possible, the same size, without cracks, spots and growths. For the preparation of juice, fruits can be selected not so carefully - they can be larger and with some defects. Salt is better to take a large, non-iodized, sugar - sand-raffin, and it must be dry.

Step-by-step recipe with photos

How to close tomatoes in our own juice - just and step by step.

Important! Getting Started, carefully inspect the prepared dishes and materials. The glass must be without scherbin and cracks, covers - with smooth edges and fit well to the necks, gum-seals - to approach them well, and the metal tool should not have a jar.

Tomato preparation

Selected tomatoes are thoroughly wash and cut out the fruit.

Recreate

Simultaneously with the preparation of tomatoes prepare tomato juice For their fill. To do this, tomatoes are cut into pieces and passed through the juicer.

Boiling juice

Squeezed juice, the pan is filling on fire and add sugar and salt to it - 1 tablespoon of salt and 1 teaspoon of sugar per liter of juice (although you can close tomatoes without salt and sugar). After the juice boils, it is kept on fire for about 10 minutes, the foam is not removed.

Sterilization of cans

Dishes and covers carefully wash soda or soapy solution and rinse with clean water. The covers wipe well and dried.

For sterilization on the bottom of the pan lay the grille, they set banks, poured with water almost under the neck and bring water to a boil. Boil 10 minutes. In the same way, the caps are sterilized in a small saucepan with seals.

Tomato Bookmark in Banks

Prepared tomatoes are loosely laid into sterilized banks, by one by removing them from hot water by forceps.

The tomatoes are then poured with boiling water in the amount of approximately equal to half the volume of cans, so that the bank is filled with water to the top, and the cans are covered with sterilized lids. After 10 minutes, the covers remove and drag the water.

Important! Hot jars can only be put on a wooden tabletop or towel. Posed on a metal or stone surface heated glassware may burst.

Filling of juice

The jars with tomatoes are poured to the foreclosure to the top to the top, follow the air bubbles in the container.

Installation

After the banks are filled, they are covered with sterilized lids and roll up with a typewriter.

Many love tomatoes in their own juice, but not all the mistress prepare such tomatoes at home, believing that it is very difficult. In fact, nothing hard in this recipe canning Tomatoes Own Juice No, the main thing is not to be lazy to separate the skin and seeds from tomatoes so that the tomato mass is more tender. But especially lazy can not separate anything, but make a fill with skin and seeds, will also be tasty. Such tomatoes are perfectly stored at room temperature.

Ingredients

To preserve tomatoes in its own juice, you will need:

tomatoes in banks - 4 kg;

tomatoes for juice - 3 kg;

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

sugar - 1 tsp. 1 liter of juice (sugar is not necessary).

*** The amount of salt and sugar is desirable to regulate themselves, because Their quantity depends on the variety of tomato, from the sugar content in them. If tomatoes are sweet, then sugar may not need at all, and if sour - then it needs to be taken in more than in the recipe.

Stages of preparation

Pan with tomatoes to put on fire, periodically preventing the contents with a wooden spoon. Tomato mass will be cooked for about 20-30 minutes, until tomatoes become soft and ready for further processing.

With the help of a special device or ordinary sieve to skip in small batches all the failed tomatoes, 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). To take in one bank, pour out water out of it, pour hot tomato juice into it, cover the metal cover for canning and roll in a special typewriter.

Leave banks S. canned tomatoes In its own juice in an inverted state for a day. Then remove storage.

Pleasant appetit I. delicious winter you!

Tomatoes in their own juice are very tasty harvest for winter. Appetizing, juicy tomatoes Perfectly complemented by fragrant, refreshing juice. A snack is good as a supplement to second dishes, and is also used to prepare pizza, soup, sauces and podliva. Any hostess trying to prepare tomatoes in this way, uses the selected recipe from year to year.

To prepare tomato in its own juice, the same in size, elastic, without cracks and damage fruits are selected. When preserving, in general, it is better to take medium or small tomatoes, for preservation, you can take medium and large vegetables for preservation. They are washed in running water and laid out in a colander to dry. After drying, they are ready for conservation.

The best tomato recipes in their own juice for the winter

Tomatoes in their own juice can be prepared in several ways. Any of the recipes for this winter workpiece They have their own highlight and like everyone without exception. Tomatoes in their own juice are an excellent addition to meat and fish dish., and fragrant, delicious juice You can just drink or based on it to prepare various sauces, refueling.

Ingredients:

2.5 kilograms of tomatoes;
1 liter of tomato juice or 1.5 kilograms of fruits for juice;
3 tablespoons of sugar;
3 tablespoons of salt;
2 grams of red hammer pepper;
0.5 teaspoon of citric acid or 2 tablespoons 6% wine or apple vinegar;
1 tablespoon of vegetable oil;
4 umbrella of dill;
4 cloves of garlic.

Cooking:

Tomatoes are pierced with a needle or toothpick, and firmly fit into sterilized banks (they are sterilized in the oven for 10 minutes), garlic and umbrellas of dill is placed between them.

For the preparation of tomato juice, sweet, fleshy fruits are taken. For juice with tomatoes, the peel is removed. To do this, in a saucepan with hot water, portions are lowered tomatoes for 2 minutes. Then they are removed and sent to cold water. The skin after that is easily removed from the surface of the fruit.

Tomatoes are cut on the lobes and are skipped through the juicer, a meat grinder or crushed by a blender. When using a meat grinder or blender, juice can be strained through gauze, sieve.

The cooked juice overflows into the enameled pan. It is placed on fire, salt, sugar, pepper, vegetable oil is added when boiling. After boiling, it is brewed 10 minutes, citric acid is added before turning off or vinegar. When cooking, the appearing foam is removed using noise.

The finished drink is poured into cans with tomatoes. Banks are covered with sterile covers and put in a saucepan for sterilization. On the bottom of the container is lined with fabric or march. The saucepan is poured by hot water on the shoulders to banks.

Sterilization lasts 15 minutes. Then the banks with forceps are removed from the pan, closed with covers, are installed upside down and coated with plaid before cooling. The cooled banks are sent to the storage room.

Ingredients:

5 kilograms of tomatoes;
Tomatoes on juice or 3.5 liters of finished tomato juice;
Salt to taste.

Cooking:

Banks are washed, steamed in the oven or microwave. Covers are hung with boiling water.

Tomatoes for juice are skipped through a meat grinder. Juice is heated in a saucepan, salt is added. After the boil, it flows 3-5 minutes, after which the fire turns off.

Tomatoes are laid in banks. They are flooded with boiling water, covered with covers and remain standing for 10 minutes. Water merges. Tomatoes are flooded with boiling tomato juice and twisted with covers. Banks are put under the blanket in the turned out to be completely cooling. After that, they can be deposited.

Tomatoes in their own juice without vinegar: video

Ingredients:

2 kilograms of soft, large tomatoes on juice;
2 kilograms of dense fruit;
5 tablespoons of salt;
6 tablespoons of sugar;
8 Goros fragrant pepper;
3 tablespoons of 6% of wine or apple vinegar.

Cooking:

Metal covers for canning are placed in boiling water for 5 minutes.

Sterilized banks to the top are filled with tomatoes. Large tomatoes are covered with boiling water and cooled under the jet of cold water. The fruits get rid of the skin and scroll through the meat grinder. Salt, sugar and fragrant pepper is laid in juice. Pan is installed on fire. After boiling, the juice is boiled on a slow heat for 10-15 minutes. When cooking, the appearing foam is removed.

While the juice is preparing, in cans with tomatoes, boiling water is carefully poured. Banks are covered with covers and remain standing for 10 minutes. Water merges, and the procedure is repeated again.

Then in each lithuanian bank poured on a tablespoon of vinegar, and hot tomato juice. The packaging is twisted with a lid and in the turned outstanding is cool under the blanket. The cooled banks go to the cellar, storage room.

Tomatoes for the winter in its own juice without sterilization and without vinegar: video

Ingredients:

5 kilograms of tomatoes;
2 tablespoon salts;
2 tablespoon sugar.

Cooking:

3 kg of tomatoes peeled from the skin are scrolled on the meat grinder and boil 15 minutes, salt and sugar are added.

2 kilograms of small, dense flushed tomatoes are sustained, folded into the pan and poured boiling water. Capacity is covered with a lid and left for 20 minutes.

From tomatoes, skin is removed. They are placed on 2/3 in sterile banks and flooded with boiling juice. Banks are twisted, wrapped in a blanket (in the turned) to complete cooling.

Tomatoes in their own juice. Easy way: video

Ingredients:

4 kilograms of tomatoes;
1 tablespoon of apple vinegar per liter of juice;
1 tablespoon of salt per liter of juice;
4 tablespoons of sugar per liter of juice;
chopping cinnamon;
6 clove buds.

Cooking:

Tomatoes for juice (2 kilograms) are blanched in boiling water 3-4 minutes, after cooled in cold. Skin removed from fruits. Purified tomatoes are cut on the slices and are placed in a saucepan and are crushed by a blender. Salt, sugar is added to the tomato mass. The saucepan is placed on fire. Juice is brought to a boil. Fire when boiling down, and juice boils 20 minutes.

Moyful tomatoes are pierced in the field of frozen toothpick to a depth of 1 centimeter. Tomatoes are tightly laid in sterilized banks. Tomatoes are poured boiling water and left for 10 minutes. After 10 minutes, the water merges into the saucepan, is brought to a boil, it is boiled 3 minutes and once again poured into the cans for 2-3 minutes. Small tomatoes in re-fill do not need.

Water merges and tomatoes are immediately poured with boiling juice under the sorry. There should be no air in the bank!

The packaging is blocked by the caps, turns over the bottom, covered with a blanket and leaves for a day until a complete cooling.

Ingredients:

5 kilograms of tomatoes;
3 bulbs;
garlic head;
3 Bulgarian peppers;
3 tablespoons of salt;
5 tablespoons with a slide of sugar;
1.5 tablespoons of citric acid;
4 laurel sheets;
4 currant sheet;
4 twigs of dill either parsley;
24 peas of a mixture of peppers;
8 clove buds.

Cooking:

Twigs of parsley or dill, currant leaves and laurels are placed in sterilized banks. In each bank, dried peppers, sliced \u200b\u200bgarlic, carnation and a mixture of peppers are laid out in half. For acute, you can take additionally chili pepper, peeled from seeds.

3.5 kilograms of tomatoes are cut from below and fall in boiling water. After 10 minutes, they are removed and skin is removed from them. Purified tomatoes are cut in half or on 4 parts and depart in banks.

1.5 kilograms of soft tomatoes are arbitrarily crushed and connected with a mucqued bulb. Tomatoes with bow with the help of a blender are crushed in mashed potatoes.

The saucepan with the resulting mass goes on fire, sugar, salt, citric acid are added. To taste in juice, you can add a pinch of cinnamon. Drink boils for 5 minutes. The appearing foam is removed by noise.

Tomatoes flooded with boiling juice and covered with covers. Banks are put in a saucepan with water. Tomatoes in their own juice are sterilized for 7 minutes.

Finished blanks are clocked with covers, turn upside down, wrapped with something warm to cooling, after which they are deposited.

Ingredients:

4.5 kilograms of cherry tomatoes;
4 kilograms of soft tomato on juice or 3.5 liters of finished juice;
90 grams of salt.

Cooking:

Cherry are sorted according to the degree of maturity. Soft and mature poisoned on juice, and sturdes are sent to banks.

Soft tomatoes are passed through the meat grinder and shared through fine sieve. The juice is poured into the pan, the salt is added and put on fire. Juice is constantly stirred. The appearing foam is removed by noise. Juice is boiled until the foam is completely disappeared.

Solid tomatoes are placed in a colander, descend in boiling water for 2 minutes. Then cooled in cold water. Skin removed from them. Prepared tomatoes firmly fit into banks. They poured hot (80 degrees) juice, covered with boiled covers.

Banks, put in a saucepan with warm water. After boiling water flows 10 minutes. Then the banks are removed from boiling water, roll out, turn the down lid. After cooling the blanks are deposited.

Tomatoes are one of the most favorite billets for everyone who makes conservation for the winter. Each hostess has several proven recipes that are used from year to year. Prepare tomatoes in its own juice only once, any of the above recipes will become one row with other previously used, or completely replace them.

Canned vegetables are considered an excellent addition to meat dishes, potato mashed potatoes And Kashe. Consider popular recipes Tomato in its own juice for the winter, which is prepared at home. The dish is obtained with excellent taste. Juicy and fragrant vegetables. Have an attractive red and cause appetite. In addition, there are two blanks - tomatoes and fragrant juice.

Simple tomato recipes in their own juice for winter with citric acid and sugar

To preserve the natural taste of tomatoes, use classic way Cooking blanks.

Ingredients will be needed:

tomatoes;
salt;
water;
peas pepper;
sugar;
garlic;
laurel;
lemon acid;
pepper fragrant.

The tomatoes of fleshy varieties are pretty wash in water. Fold in a bowl to dry.

Cut in half, send to a saucepan, put on a weak fire. When they give juice, boil about 10 minutes. Then add garlic, pepper, citric acid, salt, sugar sand. Tomets on low heat for about 10 minutes. While marinade is boiled, medium-sized tomatoes are cooled and dried.

In beanied banks alternately put the bay leaf, pepper peppers, pieces of bell pepper, tomatoes. All ingredients are poured with prepared tomato juice with garlic and lemon Acid. Banks are covered with covers. The cooled product is stored in a cool room.

Consider another tomato recipe in its own juice for the winter with the addition of sugar sand.

Comfortable products will be required:

ripe tomatoes;
granulated sugar;
allspice;
(spice);
salt (pinch);
lavr.

First of all make juice. The washed tomatoes are folded into the bulk container to dry. Each vegetable make a small nozzle in the form of a plus card. In the pan pour water. Conduct to boil. In small batches, tomatoes are lowered in boiling water for 1-2 minutes. Then, with the help of a noise, vegetables get vegetables, after which they are lowered into cold water. Clean the fruits from the peel. Grind with a blender. Boiling 15 minutes.

For the workpiece, tomatoes of elastic varieties with thick skin and a dense pulp are suitable.

Banks are carefully warmed over the ferry. When dried, filled with flushed tomatoes. Sugar sand is poured from above (3 l jar 4 tablespoons), salt (pinch), carnation, pepper (several peas). Pour marinade from tomato, covered with covers.

Banks are folded into the bulk pan, at the bottom of which kitchen towel or metal stand. Pour water, put on fire. The sterilization of the product lasts at least 25 minutes. Then the banks are clocked with covers. When cooled, sent to the basement for storage.

Unique recipe for tomato in its own juice for the winter for busy people

The canning season requires not only effort, but also a lot of time. For those who have only one day off a week, there is an easy way to prepare delicious tomatoes without traditional sterilization.

Completed components:

tomatoes;
garlic;
granulated sugar;
leaves ;
bulgarian pepper;
bay leaf;
peas pepper;
salt.

The appropriate packaging is well washed with soda solution, turn over the bottom and allow to dry. Covers are laying for 5 minutes in boiling water.

Banks preferably wash with a new sponge to exclude microbes entering.

Tomatoes wash in cold water. Carefully sorted. For canning, intact, the elastic fruits of a beautiful look. Their size corresponds to the hole of the cooked container. Cracked, large and crumpled specimens are suitable for cooking juice.

Tomatoes that put into the jar are neatly pierced with a knife. It is best to do this in a place where there was a fruit. The deeper the puncture, the better tomatoes They warm up and eat salt.

This preparation of tomatoes for the winter is made without sterilization, which saves time.

At the bottom of the prepared packaging, celery leaves, pepper peppers, Lavr. Next comes tomatoes, garlic teeth. Components are poured with boiling water. Banks are covered with covers, and then a cover for 25 minutes. After time, water is drained.

Tomatoes left for sauce are passed through a blender or meat grinder. In Kashitz add finely chopped bell pepper. Thoroughly mix the mass. Put on moderate fire. Boiled 15 minutes. Add salt and sugar. Hot brine poured tomatoes. Boot covers. Turn over the bottom. Cover with a dense blanket until a complete cooling. Stored at a temperature not higher than 5 ° C.

Small tomatoes with "fiery" taste

Fans sment snacks like it original recipe Tomato in its own juice for the winter with garlic and burning leaves Khrena.

For business, use components:

ripe tomatoes of different sizes;
bulgarian pepper;
dill;
garlic;
khrena leaves;
parsley;
salt;
laurel;
sugar;
easy pepper (peas).

First of all, banks are prepared. Thoroughly wash and sterilize over the ferry. Tomatoes are folded into a bowl. Pour water and rinsed several times. Surride naturally. The most beautiful copies are set aside.

Khrena leaves, umbrellas of dill and parsley is washed. Then hang hot water.

The product is made without vinegar. Due to this, it is suitable for people who have an increased level of stomach acidity.

On the bottom of the steady container put the greens, several peas of pepper, bay leaf. Then rows are placed tomatoes. Having reached the middle of the jars, burglar peppers and garlic plates are cut by circles. Next put tomatoes again.

The remaining vegetables are crushed with a blender. Cashitz poured into a saucepan. Put on fire. The maximum time for boiling juice is 15 minutes. In this case, with the help of the noise, it periodically removes the resulting foam. The finished tomato is filled through a sieve to remove the leather residues. The product is poured into a saucepan, add salt and sugar sand. Cook on moderate heat for 5 minutes.

The resulting marinade is bottled by banks with tomatoes. Cover covers. Sterilize in the usual way for 10 minutes after water boils. Ready tomatoes are removed from the water. When cooled, carries out into the cool room.

Spicy vegetables without marinada

Usually for vegetable blanks Separately prepared brines use. However, in this case it will not need. Consider how fast way Prepare tomatoes in our own juice for the winter. The recipe contains only one ingredient - tomatoes. First, they are thoroughly wash them. Then cut in half and firmly fold into steedy banks.

Fruits It is advisable to place a cut down so that the juice formed quickly filled the container.

In a spacious pan poured hot water. Fill with dense cloth bottom. Stay banks with tomatoes. Capacity put on fire. After the start of boiling, the cannakes with a capacity of 1 liters are sterilized for 20 minutes. From above are small cargo, such as some lid.

Over time in the tanks will appear natural juice. The finished product is removed from the pan. Climb and stored in the basement. Tomatoes in their own juice are used to prepare sauces or served on meat dishes.

Simple recipe tomato with tomato paste

Due to economic difficulties, not everyone can afford to acquire many tomatoes for canning. In this situation, it will help a simple preparation of the preparation of the workpiece for the winter with tomato paste.

Ingredients will be required for business:

elastic tomatoes without flaws;
tomato paste;
salt;
sugar;
seasonings on an amateur.

Tomato paste is bred with warm boiled water at the rate of 1: 3. Mass are mixed well. Sugar, salt, seasonings are added. Put on the stove and boil 15 minutes after boiling.

Washing tomatoes are unfolded into steedy banks. Poured with the resulting juice and put on sterilization. Depending on the size of the tank, it is boiled from 10 to 20 minutes. Ready tomatoes with tomato paste are blocked with covers. Turn over the bottom. Cover with a dense blanket. After cooling is carried to the basement.

Stuffed tomatoes in our own juice for the winter

Recipes of tomato in their own juice for the winter can be the most different. Modern breeders brought various varieties of tomatoes. Among them are also hollow options. Just such fruits are suitable for the original workpiece.

Requires products:

tomatoes of hollow varieties;
tomatoes for juice;
onion;
garlic;
carrot;
root and parsley greenery;
vinegar;
sugar;
salt;
laurel;
allspice;
vegetable oil.

Consider step by step, how to make this amazing dish. First, from the fleshy tomato is boiled with a traditional way. Sugar, spices, salt add to it. We boil about about 10 minutes.

Carrots, onions and parsley root cut with small pieces. Roasted in a pan in vegetable oil until golden color. The resulting product is mixed with finely chopped garlic and chopped parsley greenery.

Hollow fruits prepare for stuffing. Carefully make cuts. Fill it with a mixture of vegetables and greenery. Stay in sterilized banks. Poured cooked juice. Sterilize the containers in boiling water for about 30 minutes. As a result, they get an exquisite snack "fingers losing", which everyone will want to try.

In each jar before blocking, 2 spoons of boiled vegetable oil are poured.

In addition to the proposed recipes, there are many other options. Each cook has its own approach to cooking blanks for the winter. However, step-by-step recipes with photos help to use unusual components in blanks for the winter. Over time, on the home table, more and more new sophisticated dishes appear.

Georgian recipes tomato in their own juice for the winter - video

Tomatoes in tomato juice are a priority alternative to pickled tomatoes. The workpiece can be used in the whole, without a residue: tasty and fill, and natural juicy fruits that serve as an addition to meat, fish, potatoes, or very successfully used to design sauces and other dishes.

How to close tomatoes in tomato for the winter?

Canned tomatoes in tomato juice are prepared by applying simple and affordable practices classic recipes or technology with original solutions that will help simplify the task, speed up the process or get more refined taste snacks.

Tomatoes are used entirely or pre-cleaned from the skin, lowering the fruits for this alternately in boiling water and in ice water.
Juice is prepared from ripe or substandard specimens, and the bank laid small tomatoes of the right shape with a dense pulp.
Pouring can be extremely natural to taste, with a minimum amount of additives: salt, sugar, vinegar, or filled with spices, garlic, herbs.

Tomatoes in tomato without sterilization

Prepare tomatoes in Tomat for the winter without sterilization will be able to see this recipe. The technology is simple and not intimidated, and the result of its execution is a delicious valuable billet. The concise composition of additives can be supplemented with garlic, black or fragrant pepper peas, lavrom or other spices to taste.

Ingredients:

tomatoes - 2 kg;
tomatoes for juice - 2 kg;
salt and sugar - 1 tbsp. Spoon on liter of juice.

Cooking

Tomatoes are unfolded by sterile banks.
Poured boiling water in the tank and leave for 20 minutes.
From large tomatoes, the juice is pressed, boiled, adding salt and sugar.
The water is drained, poured boiling juice into the cans.
Thaw tomatoes in tomato juice for the winter, turn over, insulate to cooling.

Cherry tomatoes in tomato for the winter

Canning tomatoes in Tomati will make a special pleasure if used as cherry base component. Miniature fruits are easy to fill even small banks in size, plowing their handful for a handful. The excellent characteristics of the obtained workpiece will be delighted: sweet mini tomatoes will acquire a special taste and piquancy.

Ingredients:

cherry tomatoes - 1.5 kg;
tomatoes for juice - 2.5 kg;
sugar - 2 tbsp. spoons;
salt - 1.5 tbsp. spoons;

Cooking

Cherries are unfolded according to sterile tanks, adding into each spice.
Poured tomatoes boiling water, leave for 15 minutes.
Press the juice from tomato, salted, sugar sugar, boiling.
Water drain, poured the tomatoes with boiling juice.
Cherry tomatoes in tomato juice are wrapped up to cooling.

Tomatoes in tomato with aspirin for the winter

Many hostesses prepare tomatoes in tomato with salicylic and consider this method as priority as possible. Acid in tablets is an excellent preservative and contributes to the best preservation of tomatoes under any conditions. In this case, we use a richer spicy composition: add currant leaves, horseradish, umbrellas of dill.

Ingredients:

tomatoes - 2 kg;
sugar - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
aspirin - 2 tablets;
currant leaves - 3 pcs.;
umbrella dill - 1 pc.;
bulgarian sweet I. hot peppers - 0.5 pcs.;
fragrant and black pepper, laurel, garlic - to taste.

Cooking

On the bottom of the cans laid greens, spices, garlic, pepper.
Fill the tanks with flushed tomatoes, poured for 15 minutes with boiling water.
Juice boiling, adding salt and sugar.
Water is drained, poured tomatoes with a boiling tomato, thrown into each three-liter bank 2 tablets of Salicylok.
Tomatoes are silent with aspirin in tomato juice, wrap up to cooling.

Tomatoes slices in tomato for the winter - recipe

In the presence of large tomatoes, which hardly enter into a jar, it is advisable to prepare them in the juice, having previously cutting on the slices. For better retention of snacks into the fill or directly into the cans, vinegar is added, and the tanks with tomatoes are sterilized before looking at no time with boiling water at least 15 minutes.

Ingredients:

tomatoes - 2 kg;
fresh-free tomato juice - 1 l;
vinegar - 50 ml;
sugar - 2.5 tbsp. spoons;
salt - 1 tbsp. the spoon;
pepper and garlic.

Cooking

In the banks lay the slices of tomatoes, garlic, pepper.
Tomato juice is boiled with the addition of salt and sugar, vinegar is poured.
Pour the resulting mixture into banks that are sterilized for 20-30 minutes.
Thaw the tomatoes with slices in tomato juice for the winter, turn over cooled to the covers.

Purified tomatoes in tomato juice for the winter

Tomatoes without peel in tomato juice are not only pleasant for use and tasty, but also most suitable for cooking all kinds of dishes. With this preparation, the workpiece can be tasted in a few days after rolling the cans and their cooling, while the snack with fruits with skin will be ready only in a month.

Ingredients:

tomatoes - 2 kg;
tomato juice - 1 l;
apple vinegar - 1 tbsp. the spoon;
sugar - 2 tbsp. spoons;
salt - 1 tbsp. the spoon;
pepper, garlic - to taste.

Cooking

The skin of the tomatoes will be topped with a sharp knife.
Put tomatoes in boiling water and in cold water, cleaned, decompose on banks with garlic and spices.
Salt, sugar, vinegar are added to the boiling juice, pour the mixture to banks.
Sterilize tomatoes peeled in tomato juice for 20 minutes, roll.

Tomatoes in tomato juice from tomato paste

Marinated tomatoes in tomato juice can be closed with pasta, if fresh fruits are not enough for the preparation of natural fill. In addition, such a manner can save a significant fraction of time, just diluing a ready-made tomato water and boil with the addition of salt, sugar and spices.

Ingredients:

tomatoes - 2-3 kg;
tomato paste - 250 g;
fragrant pepper - 5 peas;
bay sheet - 2 pcs.;
sugar and salt - 1.5 tbsp. spoons;
vinegar 70% - 1.5 h. spoons;
garlic - 7 teeth;
chili - 1/3 pod;
greens - to taste;
water - 2 liters.

Cooking

In the banks lay greens, garlic, chili and washed tomatoes.
Bring water to boiling, lay pasta, salt, sugar, spices, boil 5 minutes, pour vinegar, spill on banks
Sterilize 20 minutes, after which the tomatoes overpowered by a tomato on the winter are sterling.

Tomatoes in tomato juice without vinegar

Tomatoes in tomato juice without vinegar with a proper approach to business even without additives are perfectly stored at room conditions. If we put into the banks on the sliced \u200b\u200bof the natural antiseptic - the root of the horseradish, confidence in the ideal preservation of the workpiece will increase at times. In addition, the snack will be sharper and piquant.

Ingredients:

tomatoes - 2 kg;
fresh-free tomato juice - 1.5 liters;
sugar - 2 tbsp. spoons;
garlic - 4-6 teeth;
khrena root - 20-30 g;
salt - 1.5 tbsp. spoons;
pepper peppers, carnation.

Cooking

In the banks put the purified root of Khrena, garlic, pepper, carnation and tomatoes.
Boiled juice with the addition of salt and sugar, spill on banks.
Sterilize tomatoes in tomato with a horseradish 20 minutes, wechind, wrap.

Green tomatoes in tomato

Green tomatoes in tomato juice will be at all worse than ripe counterparts. In addition, they will surely preserve the form, will be strong and slightly crispy. For a special fragrance and piquancy in each jar, we lay the sliced \u200b\u200bcarrot, garlic, greenery and a mix of spices, which are picking up, focusing on their taste.

Ingredients:

green tomatoes - 2.5 kg;
fresh-free tomato juice - 1.5 liters;
sugar - 3 tbsp. spoons;
garlic - 5-7 teeth;
carrots - 1 pc.;
salt - 1.5 tbsp. spoons;
greens, spices.

Cooking

Sterile jars are placed carrots, garlic, greens, spicy supplements and green tomatoes.
Boil the juice with salt and sugar, poured the contents of the containers.
We sterilize the vessels of 30 minutes in the vessel with boiling water.
In tomato juice for the winter, wrapped.

Tomatoes in purchased tomato juice

If quantity fresh tomatoes It does not allow to prepare a fresh fill or simply there is no desire to mess around with a similar value, you can make tomatoes in the shop tomato juice. Here, the main thing to choose a quality product from a proven manufacturer, which will contain third-party additives in a minimum number.

Ingredients:

tomatoes - 2.5 kg;
purchased tomato juice - 1.5 liters;
sugar - 3 tbsp. spoons;
garlic - 5-7 teeth;
vinegar 70% is 1 h. Spoon per three-liter jar;
salt - 1.5 tbsp. spoons;
bulgarian sweet and sharp pepper, spices.

Cooking

Sterile banks are placed sliced \u200b\u200bpepper, garlic, spices and tomatoes.
Pour the contents for 20 minutes with boiling water, merge.
Boil juice with sugar and salt, bottled by banks, adding into each vinegar, wechind.

Cucumbers and tomatoes in tomato juice

The next workpiece will simultaneously satisfy the needs of tomato and cucumber lovers. The latter, soaking, succeeds in particularly exquisite and original to taste, the degree of piquancy and the severity of which can be adjusted by changing the proportions of sugar, spicy additives and acute peppers.

Ingredients:

cucumbers - 1 kg;
tomatoes - 1 kg;
tomato juice - 1.5 liters;
sugar - 3-4 tbsp. spoons;
salt - 1.5-2 tbsp. spoons;
acute pepper - ¼ pod;
garlic - 4 teeth;
apple vinegar - 2 tbsp. spoons;
carnation, fragrant and black pepper, cinnamon.

Cooking

Pepper, garlic, spicy supplements and cucumbers with tomatoes are laid in sterile jars.
Pour vegetables with boiling water, after 20 minutes they are drained, add to each vinegar.
Juice is boiled with salt and sugar, poured with a mixture of vegetables.
Roll over, turn over and insulate before cooling.

Sweet tomatoes in tomato juice

The next recipe for fans of unusual taste combinations. The acuity of the received snacks is combined with sweetness and spicy fragrance. The amount of sugar in this case exceeds the traditional rate at least twice. However, the presence of vinegar in the recipe balances the taste of the workpiece and makes it as harmonious as possible.