Canning products greatly simplifies daily cooking process for each mistress. This is no secret. Prepared incrocenes, vegetables and fruits allow you to always have at hand need componentTo do this or that dish. No need to run shopping and spend time on the processing and preparation of source products. It is much easier to get the desired jar from the shelf and resolve the issue without additional effort.
It is difficult to imagine the first or second dishes in which tomatoes are not used in one form or another. This unique vegetable is applied not only for supplement and decoration. It is part of various sauces and fringes, without which many dishes lose not only appearance, but also inherent in the unique taste and fragrance. An ideal option for the billet of tomatoes is undoubtedly considered canning in the natural fill. To do this, you need to know how to make there is nothing complicated. It is only necessary to perform the necessary actions in stages. And the result will be guaranteed.
As you know how many people are so many opinions. Therefore, every mistress has a recipe for how to make tomatoes in own juice. But all of them are combined with a clear sequence that must be observed in the cooking process. The process itself takes quite a bit of time. It will take no more than two hours so that jars with appetizing tomatoes floating in the fragrant fill in the table.
So, how to make first prepare the necessary source products. For canning it is better to take small vegetables. They are easier to lay them in banks. And for the preparation of a liquid medium, you can use several major tomatoes.
It may take from products: 2 kilograms of small 3 kilograms of large tomatoes, 2 ordinary tablespoons of sugar and salt.
The process itself consists of several main stages:
- Wash vegetables thoroughly.
- Little tomatoes neatly folded to the banks to the top. Previously, the peel in them must be pierced by a needle in several places.
- Major tomatoes arbitrarily cut, put in a pan and bring slowly to a boil under the lid.
- Then the mixture wipe through the sieve. As a result, it turns out natural
- Add the required amount of salt and sugar for every 1.5 liter of hot mass, carefully move.
- The mixture is pouring into the cans, cover them with a cover and put it pasteurize into a wide container with boiling water for 8-10 minutes.
- Banks clog and turn upside down. Leave in such a position to full cooling. You can store them anywhere.
This is the easiest, but not the only way that at home. There are others.
In cooking usually make in two ways. It all depends on the type of main source product. For preservation, crude or purified tomatoes can be used. Here the cooking technology is a bit different. The process will look like this:
- Small tomatoes rinse.
- In several places of each tomature, cut the peel.
- Fix vegetables in a saucepan with boiling water, cover tightly cover and leave in such a state for 15-20 minutes.
- After the time expires, the tomatoes get out of the water, clean from the peel and gently put into the banks sterilized in advance.
- The remaining tomatoes are crushed in a meat grinder, the resulting mixture is boiled on a weak fire for 15 minutes.
- Then add sugar and salt.
- The hot mixture obtained to pour the contents of the cans and tightly close the metal covers. It is not necessary to sterilize in this case.
Such tomatoes can not only eat like independent dish. They are perfect for the preparation of various fragrant sauces.
Highly tasty tomatoes In its own juice, you can prepare and without using any additives. It is done extremely simple:
- Of the well-washed vegetables, remove the fruits.
- Tomatoes arbitrarily crushed. Slices should be large enough.
- Products put in a saucepan and put on a small fire. After boiling a mass to cook for 20 minutes.
- Finished mixture to be put in prepared banks and roll.
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 peas of 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. The juice is laid out salt, sugar and allspice. 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
Homemade tomato juice is very tasty. And if you close with him for the winter also tomatoes in our own juice, it turns out doubly delicious! Such tomatoes in their own juice remain almost the same as fresh. The recipe is very simple, without tiring sterilization. And even for such a conservation, we will not need vinegar, so these tomatoes love children very much.
As you can see, this home billets For the winter, so many advantages that such tomatoes in their own juice should be brazily!
Ingredients and proportions
Output: 3 liters
- 2 kg of tomatoes;
- 1 l tomato juice;
- 1.5 tablespoons of salt;
- 2 tablespoons of sugar;
- 2 peas of fragrant pepper;
- 2 laurel leaves (medium size).
How to close tomatoes
For this recipe, we use large ripe tomatoes (for juice), and small (better plum-shaped) tomatoes - in banks. Tomatoes are thorough and sort. Drain tomatoes (or small) lay down aside.
Large tomatoes cut in half, cut out the place of fastening of the fruits, cut into small pieces and skip through the meat grinder. Juice pour into a saucepan, put on a small fire and bring to a boil. Boiling 5 minutes.
We put salt, sugar, fragrant pepper and bay leaf. I bring to a boil, remove the foam. Boil juice on low heat for 12 - 15 minutes (the foam will not stop appearing).
Such tomato juice is obtained very tasty and thick, but still there is one nuance - this juice with bones. If you, like me, prefer juice without seeds, you will need to pull it through the sieve (it turns out to be faster, if you first smash through a large-scale colander, and then through a sieve). If you do not want or have no time to go with the overs, leave everything as it is. Juice pour into a saucepan, put on fire again, bring to a boil.
Simultaneously in another pan boil water. And in the sterilized banks we lay the plum-like tomatoes.
Pour tomatoes in boiling water banks.
We cover off (do not roll!) Caps with covers and wrap the blanket (make a "fur coat"). We leave the tomatoes for 7-10 minutes.
Then we drain the water from the cans (it is convenient to do with a special cover with holes). Immediately the banks to the top fill with boiling tomato juice.
We ride banks and immediately look at the "fur coat". Tomatoes in their own juice will have to stand for at least 24 hours. During this time, the banks are cooled, and they can be attributed to the cellar, basement or leave for storage at room temperature.
The recipe for centuries is called tomatoes, prepared for the winter in their own juice. Pretty simple troubles, but the result is such that your fingers are losing, whatever canning option you have chosen. And there are several of them. Pouring can be made from direct tomatoes, or use the ready-made tomato paste.
The workpiece is allowed to do without sterilization. You yourself decide, make tomatoes without vinegar, or pick up tomatoes.
How to choose tomatoes
Choose tomatoes of two varieties on the workpiece.
- Directly for filling the cans take not too large tomatoes. There are good crew varieties in the clock, Cherry. They possess with a dense pulp, not very juicy.
- For the preparation of juice, the most ripe tomatoes are well suited - fleshy, large and juicy.
Tomatoes in their own juice - recipe for centuries
Since we will do the juice yourself, without adding preservatives and vinegar, it will turn out a completely natural product. What is good, the workpiece is done without sterilization, which does not interfere with Tomatoam stand all winter, which, in fact, we achieve.
Take:
- Tomatoes for the workpiece - 3 kg.
- Soft tomatoes for juice - 3 kg.
- Pepper peas - 8 pcs.
- Dill, parsley - several twigs.
- To fill the liter of juice, you will need a small spoon of sugar sand and a large salt.
How to prepare for the winter:
- Wash vegetables, remove the fruit. Small scab in fruit toothpick. Fill jar tightly.
- Large tomatoes designed for the preparation of juice, cut on a quarter.
- Fold in a saucepan. Start warming the content on the low power of the fire. When the juice appears, put on the maximum and bring almost before boiling.
- Pour the mass into a colander supplied to a large saucepan. Perebit to the skin and grains stay in colander. The resulting amount of juice is enough to fill the cans.
- There is another option with which I want to introduce you. You can first crush the tomatoes by skipping through a meat grinder or worked with a blender. But then the cake will remain in the juice. Therefore, the first method is preferable.
- Get the resulting juice again on the stove. Add salt with sugar. Clear the greens in finely, send to the saucepan.
- Try. Please note that the juice should be a bit shifted, because the salt is absorbed by tomatoes. Boil the fill of 25-30 minutes.
- In parallel, occupy tomatoes in banks. Fill them with boiling water. Hold for warming up 10-15 minutes.
- Pour the liquid, it is no longer useful. In return, pour ready-made juice.
- Slide jars, turning, cool. Transfer to storage in the cellar, pantry.
Rezanny tomatoes with garlic in tomato juice - Hold your fingers
The recipe is useful for the owners of cottages that make blanks in huge quantities. To the clock let the large tomatoes. So that they are more convenient fit in banks, cut them. Do not be afraid, they will not break. Select meaty, sweet, strong vegetables.
It will be necessary on the 3-liter bank:
- Tomatoes.
- Sugar - 7 tbsp. spoons.
- Sugar - 1.5 tbsp. spoons.
- Garlic, carnation, peas pepper.
How to Snack:
- Enter strong tomatoes on 2-4 parts. Put into the bank.
- Litted, soft copies also cut, crush in the combine, blender, in a meat grinder. Wipe through the sieve, getting rid of the skin and seeds.
- Put the juice boiled.
- At the same time, fold strong tomatoes in banks. Fill boiling water. After 5 minutes, the liquid is sled. Add pepper peppers into a jar, carnation, garlic slices.
- When the juice boils, cook it 10 minutes, pour into the jar.
Tomatoes in their own juice with tomato paste without vinegar
Preparation with finished paste - option is more economical, but the result - your fingers are losing. To guarantee the preservation of conservation to make with sterilization.
It will take:
- Water - floor liters.
- Pasta - 500 gr.
- Tomatoes.
- Sugar - 100 gr.
- Salt - 60 gr.
How to sleep delicious:
- Optionally, you can free tomatoes from the peel. Candle the top of the vegetable cross. Scratch, immediately hide with cold water, the peel is removed by one movement. It is permissible to do without this procedure. But then several times scoring the fruits at the base.
- Spread vegetables in banks.
- Weld your own fill. Divide the paste in the water, add salt with pepper.
- Boost, run by banks.
- Sterilize, cover with covers. For capacity in 500 ml. Stop 20 minutes. Lithuanian jars process 30 minutes.
Marinated Tomatoes in Juice with Tomato and Garlic - Simple Recipe
Classic marinated tomatoes made in the pouring from tomato Sauce.. Tomatoes are sweet, sharp, very tasty. Also pulls on the title of recipe for the century. I advise you to do in small jars.
Take:
- Tomatoes.
- Water - 700 ml.
- Tomato - 4 large spoons.
- Lavrushka, dill, fragrant peas pepper.
- Garlic - 5 poles.
- Essence - ½ teaspoon.
- Sugar sand is a teaspoon.
- Salt - as much.
How to marine:
- Weld the marinade from the prescribes of tomato, water and spices as part of the recipe. Let's boil. Join 5-7 minutes. If necessary, make more sharp, topping the essence.
- Fill the banks of tomatoes, add dill on a twig.
- Fill the boiled marinade. If storage is supposed in apartment conditions, the bank is better sterilized. When stored in the cellar, it is permissible to do without sterilization.
Video recipe for the workpiece in its own juice of delicious tomatoes for the winter
Successful for you order and delicious winter meals!
