There is one universal dish, a wonderful appetizer that is especially popular in winter. We are talking about tomatoes in their own juice. What it is? How to cook it? You will learn everything in this article.

Tomatoes in their own juice are marinated tomatoes for which tomato juice serves as brine. In the classic version, apart from salt and tomatoes, no other ingredients are used, which makes this appetizer much healthier than similar preparations doused with a large amount of vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups, vegetable stews and various sauces are also prepared using tomatoes in juice.

Below are 5 popular homemade recipes. We prepare for the winter and more. Simply with tomatoes or with the addition of additional vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even ordinary salt. Everything for natural taste.

As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Ingredients for a 0.5 liter jar:

Tomatoes – 400 g.
Tomatoes for juice – 300-400 g.

How to cook

Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. As a last resort, you can just take tomato juice in boxes.
The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total cooking time is approximately 45 minutes.
Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
Pour boiling tomato juice, cover with screw caps and place in a water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

A simple recipe for tomatoes in their own juice for the winter without sterilization

I think this option is not only simple, but also the most delicious! And all because, in addition to tomatoes, there are also bell peppers and various spices.

For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Ingredients:

Meaty tomatoes – 6-7 kg. (for several cans at once);
Sweet bell pepper – 14-16 pcs.
Tomato paste – 20 tbsp. spoon;
Water – 3 tbsp. spoons;
Vegetable oil – 3 tbsp. spoons;
Sugar – 15 tbsp. spoon;
Salt – 6 tbsp. spoon;
Cloves – 2 tbsp. spoons;

Let's start cooking

Core the bell pepper and chop it finely. You can even put it through a meat grinder.
Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
At the end, add 3 tablespoons of vegetable oil, preferably refined.
Place chopped peppers and washed tomatoes (whole) into a large saucepan and carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
Fill the jars with tomatoes along with the tomato filling and immediately screw the lids on tightly. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in adding a large amount of spices. We will also do without vinegar and other preservatives here. Thorough cooking and simply rinsing with boiling water will ensure sterilization and long shelf life.

By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

Small tomatoes – 2 kg.
Tomato juice – 3 l.
Salt – 5 tbsp. spoon;
Sugar – 6 tbsp. spoon;
Bay leaf – 6-8 pcs.
Black peppercorns – 3 tbsp. spoons;
Cloves – 1-2 tbsp. spoons;

Preparation

Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.

Required Products:

Beautiful fleshy tomatoes – 1.5 kg.
Tomatoes that you don’t mind – 1.5 kg.
Garlic – 12 cloves;
Sugar – 3 tbsp. spoons;
Salt – 1.5 tbsp. spoons;
Sunflower oil (odorless) – 1 cup;
Vinegar (70%) – 1 tbsp. spoon;
Black peppercorns – 10 peas;

Cooking process

Wash good tomatoes, cut out the stems, and cut them into quarters.
Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into a saucepan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
While we're at it, put the tomato slices and garlic cloves into the jars.
The tomatoes have boiled, boil for 15 minutes, at the end add the vinegar essence, mix and pour into jars.
Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.

The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

Tomatoes – 3 kg.
Tomato juice – about 2 liters;
Salt – 50 g for each liter of juice;
Bay leaves - several;
Garlic cloves – 5 pcs.
Onions – 2 large heads;

How to make this blank

Peel the tomatoes from the stems, plus make a small depression for a piece of onion.
Chop the garlic cloves a little, and also cut the onion into small pieces.
Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
Sprinkle the remaining onion pieces over the contents of the jars.
Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.

As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.

1 jar

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in their own juice are an excellent snack and a great addition to various dishes in the winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with store-bought ones.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a machine for rolling up lids, a warm blanket.

Ingredients

Step-by-step preparation

Thoroughly wash 2-2.5 kg of tomatoes, then lay them on a towel to dry completely.
We sort the fruits by size and place them in a jar on top of the spices. Do not compact them too much, as they may become wrinkled.
Pour 2-2.5 liters of clean water into the pan and bring it to a boil.
Carefully fill the jar of tomatoes with boiling water up to the neck, while pouring water in the center and not on the walls of the container.
Cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
Pour 1-1.5 liters of tomato juice into a saucepan and place on medium heat.
When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
Simmer the sauce for 13-15 minutes, stirring the mixture periodically and skimming off the resulting foam with a spoon.
After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to be prepared.
Fill the jar with hot sauce up to the neck.
Cover the container with a lid and roll it up using a special machine designed for this. Turn the jar upside down and place it in a dark place.
Wrap the preserved food well in a warm blanket and leave it like that until it cools completely.
We send the cooled jars to a storage area for preservation.

Video recipe for canning tomatoes in tomato sauce for the winter

The step-by-step process of canning tomatoes in tomato sauce can be viewed in the video below.

Before you start canning, you need to prepare the jars. First of all, they must be thoroughly wiped with a stiff brush and rinsed in warm water with a small amount of soda. Then rinse thoroughly with clean water and dry, turning the neck down. Before directly filling the glass container with vegetables, you must pour boiling water over it again.
Iron lids also need to be thoroughly washed with soda or soap., then place in boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling up the cans.
Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
You should not use different varieties of tomatoes for canning.. It is best to choose dense, medium-ripe fruits of the same size, preferably medium or small varieties.
To prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of the stalk.
During preservation, you can safely add various spices in accordance with personal taste preferences: horseradish, parsley, bay leaf, tarragon, dill, black allspice, whole cloves of garlic, pieces of hot red pepper, cherry and currant leaves.
Using this recipe, you can preserve green tomatoes in tomato sauce for the winter.. The fruits have an extraordinary taste and will definitely retain their whole shape.

Recipe for canning tomatoes in their own juice

Cooking time: 55-65 minutes.
Calorie content (per 100 g): 78-81 kcal.
Quantity of preservation: for six liter cans.
Kitchenware: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling up lids.

Ingredients

Step-by-step preparation

Wash 3 kg of small, elastic tomatoes of the same degree of ripeness thoroughly in warm water, then put them in a deep bowl. Place 2 kg of washed, fleshy tomatoes of any size in a separate bowl. You will need them to prepare tomato juice.
We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
Place the prepared tomatoes tightly in pre-washed and sterilized jars.
We cut the fleshy tomatoes into four parts and pass them through a juicer. As a result, we will get pure tomato juice.
Pour the tomato juice into a saucepan and bring the liquid to a boil over medium-low heat.
Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
After boiling the juice for 10-15 minutes, taste it for salt, add a little more if necessary and bring to a boil again.
Fill the jars of tomatoes with hot juice up to the neck.
Cover them with lids, which we pour boiling water over in advance. Now we select a large pan, put a cloth napkin on the bottom and place the filled jars in it.
Pour warm, almost hot water into the pan. In this case, the water level should be up to the hangers of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
After a while, remove the jars from the pan and roll them up. We turn the glass containers upside down, send them to a dark place, and wrap them in a thick blanket.
We leave the preservation in this form until it cools completely.
Did you know? Tender tomatoes in their own juice, prepared according to the instructions described above, are well stored both in the cellar and in any other suitable place.

Video recipe for canning tomatoes in their own juice for the winter

The complete process of canning tomatoes in their own juice according to the recipe described above is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Quantity of preservation: for one 3-liter jar.
Kitchenware: one 3-liter jar, a long kitchen knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

horseradish leaf	2-3 pcs.
cherry leaf	2 pcs.
currant leaf	2 pcs.
garlic	8-10 cloves
dill	2-3 umbrellas
green tomato	15-20 pcs.
black peppercorns	10-15 pcs.
water	1.5 l
granulated sugar	20-25 g
salt	20-25 g
mustard	20-25 ml

Step-by-step preparation

Place 2-3 dill umbrellas on the bottom of a clean and dry three-liter jar.
Cut 8-10 garlic cloves in half so that the tomatoes are thoroughly marinated. Place half of the total amount of garlic on top of the dill.
Add 2 leaves of horseradish, cherries and currants.
Wash 15-20 green tomatoes thoroughly in warm water, then dry. Lightly cut each fruit crosswise using a sharp knife so that the fruits are well marinated.
Place the prepared tomatoes tightly in a glass container.
On top of the fruits we place the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
Stir the cold marinade until all ingredients are completely dissolved in the water.
Pour the prepared marinade over the compacted tomatoes up to the neck. Cover the jar with a nylon lid and send it to a cool, dark place.

Video recipe for canning green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

Don't skimp on horseradish leaves, since they are the ones who help maintain the density of tomatoes.
To prepare the brine It is best to use mineral, spring or purified water. Do not use tap water under any circumstances, as it will negatively affect the taste of the product.

I advise you to read detailed information on how to prepare. This is a very satisfying and healthy snack with a spicy flavor. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

Delicious tomatoes in tomato juice will delight you in winter when you decide to try pickles. A good housewife will definitely take care of preparing tomatoes for the winter. The step-by-step recipe for these tomatoes is presented below.

Tomatoes in tomato juice for the winter

Many people are saddened by the fact that when a can of canned tomatoes is opened in winter, most of the brine simply pours out. That is, it turns out that the energy spent on preparing tomatoes and the volume of dishes is spent quite irrationally.

It will be much better if you use those canning methods when you can drink the tomato sauce with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice, recipes for which require a large amount of vegetables, you can resort to store-bought tomato juice. Here's one step-by-step method.

Recipe for cooking tomatoes in tomato juice

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

Only selected tomatoes are preserved, without damage or stains. Do not use soft or stale tomatoes. Canning low-quality tomatoes can lead to the fact that 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 tomatoes:

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 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. The tomatoes even then turn out to have an amazing taste, and even little children enjoy drinking rossol after them.

Step 3. To cook tomatoes 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 steamed, 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 the juice 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 tomato juice for the winter, the portion of sugar can be almost doubled.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for another couple of minutes.

Step 7 The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. You should pour to the very top so that there is no empty space left in the container.

Step 8 Immediately seal the jar of tomatoes with sterilized metal or glass lids.

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

Only after cooling can the container with canned tomatoes 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.

Try a quick and tasty recipe for canned tomatoes in their own juice. The advantage of this recipe is that the tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes are not overcooked, which significantly improves their taste. So, I’ll tell you in detail how to prepare tomatoes for the winter in their own juice without sterilization.

Ingredients:

(per liter jar)

600-700 gr. dense tomatoes for placing in a jar
700-800 gr. ripe tomatoes for juice
1 tbsp. sugar without a slide
1/3 tbsp. salt (regular rock salt)
1 tbsp. 9% table vinegar

Wash all the tomatoes thoroughly and change the water several times. Place the tomatoes in a clean bowl and let the water drain. The tomatoes should dry thoroughly.
Carefully wash the jars and lids, sterilize the dishes for preservation.
We place dry tomatoes tightly in a sterile liter jar, and immediately sort them: the ripe large ones will be used for tomato juice, but we put the dense and medium-sized ones in a jar.
How many tomatoes will be used for storing and how many for juice depends on the size of the tomatoes. The smaller the tomatoes, the denser they can be packed, the more tomatoes will fit in the jar. The larger the tomatoes, the more free space will be left in the jar, and the more tomato juice will be required.
Fill a jar of tomatoes with boiling water right up to the very edges of the jar. To prevent the jar from bursting, firstly, it must still be warm after sterilization and, secondly, pour boiling water into the center of the neck, that is, onto the tomatoes themselves, and not onto the glass.
Cover the jar of tomatoes with a sterile metal lid, and wrap the jar itself in a blanket or thick terry towel. Leave the wrapped jar/jars for 30 minutes. In essence, this is sterilization, only not traditional in boiling water or in the oven, but long-term heat.
While the jars of tomatoes are standing under the blanket, prepare the tomato juice. Juice can be prepared in different ways: in a juicer, in a juicer, or you can simply cut the tomatoes, boil them, and then rub through a sieve or colander to remove tomato skins and seeds. How to prepare tomato juice, see.
For each liter jar of canned tomatoes in their own juice, you will need approximately 0.4-0.5 liters of tomato juice.
Add salt and sugar to boiling tomato juice. If necessary, adjust salt and sugar to your taste. Cook tomato juice for 15 minutes.
Unwrap the cans of tomatoes. Without removing the lids, carefully drain the water from each jar.
Pour 1 tablespoon of vinegar into each jar of tomatoes, and then pour boiling tomato juice over the tomatoes. The order is as follows: pour the juice into the first jar, roll it up, then pour the boiling juice into the second jar, roll it up, etc.
Turn the jars upside down, wrap them well and leave them like that for 24 hours. That's all, delicious tomatoes in their own juice are ready, store them in a cool, dark place (pantry, cellar) away from heating devices.
Here is the recipe for those who prefer

If you want vegetables stored for the winter to retain as many vitamins as possible, use our tips. Every housewife is sure to look for a recipe for tomatoes in their own juice without sterilization. The dish has a lot of options, depending on whether you prefer to add vinegar or not, or whether you like to use spices. In addition, the absence of sterilization significantly simplifies the process.

So, if you want to enjoy juicy tomatoes from the garden not only in summer - early autumn, but also in winter, then the recipe without sterilization that we present will suit your taste. Moreover, such tomatoes will go over well with family members and will be the first to leave the cellar.

A simple recipe without sterilization with vinegar

For this recipe, select small tomatoes. We will provide you with a list of ingredients based on three liter jars. If you want to roll more cans, simply increase the required proportions. You will need the following ingredients:

If you ask the residents of our country which vegetables they most prefer to see on their tables, the tomato will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife should master our recipe for tomatoes in their own juice without sterilization. Let's get down to business.

Preparing small tomatoes

Wash the smaller tomatoes and prick each one with a toothpick on the side where the stem was torn off. This is done so that the salt penetrates inside the fruit during preservation, and the taste is rich. If the fruits are too dense and hard, you can pierce them in several places. Then place the tomatoes tightly in pre-sterilized jars, but try not to squeeze them. Now it's time to tackle the big fruits.

Juicing

Wash them and cut them into slices in any order. Place the mixture in an enamel pan, place over medium heat and cover with a lid. You just need to heat the mass, there is no need to bring it to a boil. When the slices are thoroughly heated, you need to remove them and rub them through a sieve. This way you will get natural tomato juice. Add salt and sugar to the container with juice. It is better if you focus not on the recipe, but on the volume of juice obtained. So, in order to cook tomatoes in their own juice (the recipe without sterilization that we offer to your attention will help with this), you need to add one tablespoon of sugar and salt per one and a half liters of prepared juice.

If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now we can pour the tomato juice, already flavored with spices and salt, back into the pan and bring to a boil. Don't forget to skim off the foam. The juice must be poured into jars while the tomatoes are boiling, without allowing it to cool. Roll up the jars with tin lids and turn them upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. All that remains is to cover the jars with a cotton blanket and leave to simmer until completely cool. Then put it in a cool place.

If you don't want to strain the tomato juice through a sieve, simply pour boiling water over the fruits for 2 minutes and remove the skins. Place the fruits in a saucepan, chop a little with a knife, and put on fire. When the mixture is hot, puree it using a regular masher.

Do you want to cook tomatoes in their own juice (recipe without sterilization)? Spicy lovers can slightly adjust this simple recipe to their taste. If you are one of the fans of the vigorous combination of garlic and tomatoes, add a few crushed cloves to the tomato puree.

Are you planning to use tomatoes from a jar not as a snack, but in preparing hot dishes? Then use the recipe we presented, just first remove the skin from the small tomatoes. In this case, there will be no need to pierce the fruits.

If you have a lot of brown tomatoes left for canning, then do not mix them with ripe fruits. Try to select fruits of the same degree of maturity as filling for the jar.

To prevent damage to the integrity of the fruit during preservation, discard small fruits that are too soft. It’s better to put them in tomato sauce.

If you want the taste to be unparalleled, test the taste of a fresh tomato before putting the fruits in jars. A recipe for tomatoes in their own juice without sterilization may not give a good result if fresh tomatoes turn sour.

Some variations of the recipe

Salt in this recipe is the main preservative, and there is no way to do without it. But you can omit any other spices and sugar if you wish. You can also remove vinegar from the dish, but in this case you will still have to sterilize the filled jars for 5-10 minutes. You can even try cooking tomatoes in their own juice (recipe without sterilization) without vinegar, but in this case, try not to leave the jars in the refrigerator or cellar until spring.

If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to add salt in excess of the prescribed amount.

Simple recipe with herbs

In this case, we will also select only small, dense and tasty tomatoes as whole fruits and will also do without sterilization. To roll up the cans we will need the following ingredients:

Small tomatoes for rolling - 3 kilograms.
Ripe tomatoes for juice - 3 kilograms.
Black peppercorns - 8 pieces.
Dill and parsley - 2 sprigs.
Granulated sugar at the rate of one teaspoon per 1 liter of prepared tomato juice.
Salt - 1 teaspoon per 1 liter of juice.
Garlic cloves to taste.
Hot pepper.

Recipe for tomatoes in their own juice without sterilization with herbs: preparation

Wash and sort the tomatoes. Only ideal fruits are suitable for seaming. Next, rinse the dill and parsley. Do not chop the greens too finely. In the same way as in the previous recipe, the tomatoes for juice must be cut into large slices and placed in a pan. Only here we will bring the tomato slices to a boil and, stirring constantly, simmer them over low heat until the mass becomes soft. On average this takes 20 minutes. We remove the pulp from the finished juice using a sieve. Then we’ll prick our perfect little tomatoes with a toothpick in several places and put them in pre-sterilized jars.

Place the tomatoes closely together, alternating them with herbs. At the very end, put two hot peppers into the jars. Bring the previously obtained tomato juice to a boil again. Now all that remains is to add sugar and salt to the juice, mix the mixture thoroughly and pour into jars. So our tomatoes are ready in their own juice. The recipe without sterilization with the photo that we presented in this article will serve as a visual illustration. We will also roll up the jars with tin lids, turn them upside down and wrap them in a blanket until they cool completely.

Conclusion

Tomatoes are loved by people for their unsurpassed taste; moreover, these vegetables are suitable for a great variety of dishes as an ingredient. Until recently, this type of canning was not common among Soviet families. This method of preparing vegetables for the winter was brought to our country from sunny Bulgaria. However, housewives loved the original recipes so much that they soon began to use all sorts of variations of the dish. Thus, tomatoes in their own juice (recipe without sterilization), tomatoes in their own juice with vegetables and many other options appeared.