How to make big tomatoes in tomato juice. Tomatoes in tomato juice are the most delicious. We make preservation without vinegar and without sterilization simply and quickly according to the recipe on the video

Tomatoes are everyone's favorite vegetables that are equally delicious both fresh and processed.

You can cook absolutely everything from them, any preparations for the winter - marinated, salads, tomato paste and, of course, tomato juice.

Pickled tomatoes in tomato juice for the winter are especially tasty. This, one might say, is two in one - you can eat tomatoes and drink tomato juice.

So, how to make such preservation for the winter? We suggest using the following simple recipes.

A simple recipe for harvesting for the winter

What you need for cooking:

• A kilogram of tomatoes;
• 1.5 kilograms of tomatoes for tomato juice.

Components for juice per 1 liter:

• Salt - 2 large spoons;
• 1 large spoon of sugar;
• Table vinegar - 40 ml;
• 2 pieces of bay leaf;
• 3 pieces of cloves;
• Allspice in peas - 6 pieces.

How to make tomatoes in tomato juice for the winter:

1. First you need to carefully sort out the tomatoes. Divide them into two parts;
2. Then we wash them with water, remove the stalks;
3. For laying in jars, it is best to select fruits with an elastic skin, medium-sized with uniform ripeness;
4. But ripe fruits, with a fleshy structure of any size, are suitable for making tomato juice;
5. Then you need to make juice from tomatoes. To do this, you need to cut into several parts. They can be passed through a juicer and rubbed through a sieve;
   
6. It is necessary to make a homogeneous juice without skins and seeds. Therefore, after passing through a juicer, it is better to clean it through a sieve;
7. Pour it into a saucepan, put on fire and heat to a boil;
8. As soon as it starts to boil, put a little salt, sugar, allspice, cloves, mix everything and boil until these components are dissolved;
9. Then taste it, if there is not enough salt or sugar, then you can add more;
10. At the end, add table vinegar and remove from the stove;
11. Next, you need to prepare and sterilize jars for pickling. To do this, the containers should be washed with a detergent solution or baking soda powder. Everything is rinsed several times with water;
12. Banks are sterilized over steam or in the oven;
13. In the prepared containers we place the tomatoes to the very top;
14. Fill everything with juice, close the lids;
15. We put a towel on the bottom of the container, place jars of tomatoes, pour water, but not to the top;
16. We put the pan on the gas. As soon as the water starts to boil, the jars need to be sterilized for about 15 minutes;
17. At the end, fill everything with tomato juice to the brim, roll up the lids;
    
18. We turn the jars over and put them on the floor, cover them with a dense cloth;
19. After cooling, you can store in a dark place.

Cooking method without sterilization

Constituent components:

• Tomatoes for juice - 2 kilograms;
• 2 kilograms of small tomatoes;
• 2 large spoons of sea salt;
• 2 small spoons of sugar;
• 1 dessert spoon of ground pepper;
• 3-4 pieces of cloves.

How to make tomatoes in tomato juice without sterilization for the winter:

1. First, we make tomato juice for pouring. We sort the tomatoes, wash them, remove the stalks;
2. Next, cut the vegetables into small pieces so that they can be passed through a juicer;
3. Then we pass the prepared vegetables through a juicer to get a homogeneous juice. This will help get rid of the skin and seeds;
4. Pour the juice into a container, put on the stove and heat to a boil;
5. Approximately 5-10 minutes after the start of boiling, add granulated sugar, salt, pepper and cloves. We mix everything and taste, if salt and sugar are not enough, you can add more;
6. We leave to boil for another 15 minutes, and in the meantime, you need to start preparing the tomatoes for pickling;
7. We wash small tomatoes, remove all dirt and stalks;
8. If desired, the skin can be removed from the fruit. To do this, we make cuts in the form of a cross on the fruits, put them in hot water for a couple of minutes and then carefully remove the skin;
9. Jars are pre-washed and sterilized. We put vegetables in them to the very top;
10. Then we heat the water in the kettle to a boil and immediately pour the tomatoes in the jars. Leave for a few minutes, then drain the water;
11. Immediately pour boiling tomato juice;
12. We close everything with lids, previously sterilized;
13. Next, put the jars, cover with a warm blanket. Keep it there until it cools down;
14. We put the cooled jars in a dark place for storage at room temperature.

Read also, Very tasty preparation!

And you can get acquainted with the methods of marinating chanterelles for the winter.

It is good to eat fresh apples in summer and autumn, but do not forget about winter. Recipes for cooking apple compote for the winter are located. We hope that our tips will make your work easier!

Pickled tomatoes and cucumbers in tomato juice for the winter

What you need:

• 3 kilograms of ripe tomatoes;
• Cucumbers - 1 kilogram.

For brine:

• Liter of tomato juice;
• 1 large spoon of salt;
• Sugar - 2 large spoons;
• 2 garlic cloves;
• A handful of dill seeds;
• 4 pieces of allspice peas;
• A couple of leaves of lavrushka;
• 1 large spoon of table vinegar 9%.

Let's start cooking:

1. To begin with, we thoroughly wash the cucumbers, put them in cold water, leave them there for 3-6 hours;
2. We also wash the tomatoes with water, remove all dirt and stalks;
3. We wash the jars, clean with detergent and rinse several times. Be sure to sterilize them over steam or in the oven;
4. Next, put lavrushka, dill seeds, peppercorns, dill seeds and peeled garlic cloves on the bottom of the glass container;
5. We put cucumbers and tomatoes in jars. They should fill the container tightly;
6. Then we heat the water to a boil, pour the vegetables in the jars with boiling water, leave to stand until it cools completely;
7. Then drain the water and repeat again;
8. Next, pour tomato juice into the container, put on the stove and heat to a boil;
9. As soon as it boils, add salt, granulated sugar there. Stir and boil for 15-20 minutes;
10. Pour hot juice brine into jars, add a large spoonful of vinegar;
11. We close the lids, roll up with a seaming key;
12. We turn the jars upside down, wrap them with warm cloth;
13. We put the cooled cans with blanks for the winter for storage in a dark place.

Making tomato juice from tomatoes for the winter

What will be required:

• 5 kilograms of tomatoes;
• Salt to your taste;
• Sugar of your choice.

How to prepare tomato juice:

1. To make juice, it is better to use ripe tomatoes of various shapes. We sort out the fruits, thoroughly wash them from dirt, remove the stalks;
2. We cut the washed vegetables into 4 parts and put them in a saucepan;
3. Add half a glass of water. This is necessary so that the tomatoes do not burn;
4. Then put on a slow fire, leave to cook;
5. As soon as the tomatoes begin to release juice, boil them for about 10 minutes;
6. Remove from fire, leave to cool slightly. We grind the cooled tomatoes through a sieve to get rid of the skins and seeds;
7. Then pour the grated juice into a saucepan, put it on the stove, add granulated sugar, salt and boil for another 15 minutes;
8. We wash the jars, clean them with baking soda or detergent. We also sterilize them over steam or in the oven;
9. Pour the finished juice into jars;
10. Close the lids tightly;
11. We put the jars on the floor, cover them with warm cloth and hold them there until they cool down;
12. We store the finished preservation in a dark place at room temperature.

It is best to use small tomatoes, such as cherry tomatoes, for marinating.

The juice should be homogeneous, it should not contain seeds and skins.

Additionally, tomatoes can be peeled. To do this, they can be put in boiling water for a couple of minutes, after which the skin can be easily removed.

Tomatoes in their own juice for the winter always turn out just excellent. What’s more, they are easy to prepare! The main thing is to strictly follow the recipe, then in the end you will get excellent preparations for the winter!

In the season, I always close the tomatoes in tomato juice - everyone likes this preparation: both children and adults. The most important thing is to get ripe, bright red and tasty tomatoes - they are the key to successful conservation.

Preparing tomatoes in tomato juice is quick and very, very simple. Well, unless you need some kind of equipment for obtaining juice: a meat grinder, a combine or a juicer.

And be sure to have a good mood - then everything will certainly turn out as well as possible!

Ingredients for 1 liter jar:

• 500-600 g of medium-sized tomatoes (you can take cherry tomatoes);
• 400-500 ml of juice;
• salt.

Cooking:

Of course, you can put fewer tomatoes, then more juice will come in. Here you choose for yourself what you want to get in the end: more tomatoes or more juice.

Tomatoes will undergo heat treatment during cooking, so it is better to take them slightly unripe, preferably dense, elastic.

But still by no means green! That is, choose the golden mean - ripe, but not yet soft, those who need to "reach" a little.

And one more thing: tomatoes should be, if not ideal, then at least strive for ideal - this is me now about the shape and condition of the skin. After all, the more beautiful they are, the more appetizing the jar with them will seem.

Now for the juice. Of course, we will make it ourselves, and not buy it in a store. Approximately, to obtain 1 liter of juice, approximately 1.2-1.3 kg of tomatoes are needed. That is, for 1 liter jar you will need 0.6 - 0.7 kg of tomatoes.

But for tomato juice, we need soft, overripe tomatoes. These will make excellent juice: it will be tasty, and there will be a lot of it (which is very important).

Be sure to take care of the lids and jars: they must be perfectly clean and sterilized: steamed or in the oven.

For tomatoes in tomato juice, it's better to use liter jars or even 0.5 liter jars: it's better to open a couple of jars when needed than one big one that you can't drink fast enough.

Wash tomatoes in cold water and set aside.

We sort out the tomatoes for juice, remove the spoiled ones, wash them, cut out the dark places on the skin, if any, and the places where the stalks are attached. We cut the tomatoes into pieces - so that later it would be convenient to place them in a juicer or a food processor.

And, as you already understood, we prepare tomato juice. With the help of which unit you will do this - it does not matter, even a meat grinder will do. The only caveat is that seeds from a tomato can come across in the juice, especially after a meat grinder there are a lot of them. Basically, it's not scary. But if this bothers you a lot, then just strain the juice through a sieve, and the problem will be solved.

Bring the juice to a boil, remove the foam from it and cook on the smallest fire for 10 minutes. At this stage, the juice must be salted. I deliberately do not indicate the amount of salt - it greatly depends on the sweetness of the tomatoes, and on your taste preferences. Try and decide for yourself.

Put the tomatoes in jars, pour hot juice.

Now we need to sterilize the already filled jars. We put them in a wide pan with hot water (the water should reach almost to the very neck of the jars). We cover the jars with lids and send them to the stove. After the water boils, we sterilize the jars with tomatoes and juice over low heat: half-liter jars for 7-8 minutes, liter jars for 8-10 minutes, 2-liter jars for 15 minutes.

Then we roll up the lids, turn the jars upside down and leave them in this state until they cool. Well, and then we send it to a permanent storage place - in a cool, dark place.

Everyone knows and loved tomatoes actually belong to the berries. But that's in botany. As for cooking and popular opinion, the tomato has always been and remains a vegetable. Tomato has not only excellent taste properties, but also contains a large amount of vitamins and minerals. For example, vitamin E, B1, B2, B3, sodium, potassium, calcium, iron, magnesium.

Tomato improves mood, fights stress, has choleretic and diuretic properties. An interesting fact is that in boiled form tomatoes are much healthier than, for example, fresh tomato juice.

At the end of the season, many grow a large crop of red juicy fruits. Every good housewife will certainly make several jars of preserves. Therefore, it will be useful to know that there is not only ordinary pickling, but also various recipes for preparing delicious tomatoes. Such recipes include, for example, vegetables in tomato juice for the winter.

Recipe for tomatoes in tomato juice for the winter

This recipe differs from the rest in that the tomatoes are tasty and healthy due to the fact that vinegar is not used and they can stand perfectly until winter, despite the fact that sterilization is not done.

Ingredients:

The entire recipe will take approximately two hours to prepare. The result is twelve liters of delicious preservation. Tomatoes for juice can be purchased overripe or slightly spoiled.

Recipe:

Prepare tomatoes. Rinse thoroughly, clean. Take glass jars of any size. Also wash and sterilize well. Put one dill umbrella, one bay leaf, three peppercorns, three cut or whole garlic cloves into each container.

Put tomatoes in jars. Rinse the sweet pepper, remove the core and seeds and cut into any pieces. Add it to jars. If someone likes a little spicy dishes, then you can add hot pepper to taste.

Now follows do the sauce. Rinse all overripe and low-quality tomatoes well and cut off everything superfluous from them. Divide into slices and pass through a meat grinder, juicer or blender. Then, boil the resulting filling for fifteen minutes. Don't forget to salt.

Boil water and pour into jars of tomatoes. Let it brew for five minutes and carefully drain the boiling water. For a greater effect of sterilization, you can carry out this procedure again.

Pour one tablespoon of salt into each container. If the jars are smaller than three liters, then you should look at the amount of salt to taste. Pour all the tomatoes with tomato juice. Roll up with sterilized lids, turn over and leave under a warm blanket until completely cooled.

Tomatoes in tomato sauce for the winter

A tried and tested recipe for tomatoes that can be opened in winter and used in any dish. Whether it's hot, various sauces, snacks, roasts or more. If you take the exact amount of ingredients that is indicated in the recipe, you should get two seven hundred gram jars finished product.

Ingredients:

Recipe:

Take the tomatoes and carefully sort through. Set aside all dense and high-quality fruits for conservation, and soft and overripe ones for tomato juice. From a kilogram it should turn out about fifty to fifty.

Take a glass container, wash and sterilize in any convenient way. Place good root crops tightly in them and pour boiling water over them. Cover with sterilized lids and let it brew for fifteen minutes.

At this time, it is necessary to cook tomato juice. To do this, you need to cut low-quality tomatoes into arbitrary slices. Squeeze juice using any household appliance. It can be a blender, juicer, meat grinder or anything else.

Put the chopped tomatoes on low heat and after boiling add salt. If suddenly the tomatoes turned out to be very sour, then you can add two pinches of granulated sugar, but this is not for everyone. Next, add bay leaf and cloves. Leave to boil for another ten minutes, stirring constantly.

Drain the cooled water from a glass container and pour boiling water again. Now leave for ten minutes. Drain the hot liquid, and without letting the tomatoes cool, immediately pour in the tomato juice. Roll up with sterilized lids, turn over and leave in this position under the covers until completely cooled. Then, clean in a secluded place until winter.

The original recipe for tomatoes in tomato sauce for the winter

All ingredients in the recipe are designed for one three-liter container. The taste is rich and fresh.

Ingredients:

Recipe:

Take a glass container, rinse, sterilize in any convenient way and put all the garlic, dill and currant leaves in it, tomatoes on top.

Put one liter of water on the fire and wait for it to boil. Add all remaining seasonings and tomato paste. Stir and leave to cook for three to five minutes, then add vegetable oil.

Pour this hot sauce over the tomatoes in a jar and roll up. Turn upside down and leave to cool under the covers for about a day. Then send to a cool place until winter.

I also like this recipe because it does not use vinegar. are excellent - moderately salty and sour. Many canned tomato recipes in tomato juice, peeling of tomatoes from the skin is provided, followed by pouring them with juice or mashed potatoes obtained as a result of chopping tomatoes.

Yes, these tomatoes are delicious, but they will take more time to prepare, and in the skin they have a more aesthetic appearance, which means they can also be served on the festive table. Try and you close canned tomatoes in their own juice for the winter, I hope your household will like them, and you will close them year after year. Now let's move on to the recipe itself.

• 5 kg large tomatoes
• 6 kg small tomatoes
• sugar - for 1.5 liters of juice there is 1 tablespoon without a slide
• salt - for 1.5 liters of juice there is 1 tablespoon without a slide

From this amount I got 9 jars of 900 ml.

You will also need:

• circle for sterilization of glass jars
• Seaming key (if cans are seamed)
• key caps or twist caps
• warm blanket, plaid

Tomatoes in tomato juice - recipe

In order to squeeze tomato juice for harvesting tomatoes in tomato juice for the winter, you will need a juicer, or a food processor (meat grinder) with a juice attachment. If this technique is not available, you can get by with a conventional mechanical meat grinder and a sieve. This, however, will take you a little more time than with the use of electrical engineering.

We sterilize my tomatoes, jars and lids by steaming over steam and boiling the lids in water. Wash jars thoroughly with soap before sterilization. For reliability, rinse them one more time with a pinch of soda. Small tomatoes are tightly packed in already prepared jars.

I want to remind you that tomatoes for conservation must be elastic, without defects and damage, otherwise, after pouring boiling water, flawed tomatoes can decay and spoil not only the appearance, but also the taste of the finished seaming.

In order not to sterilize the jars of tomatoes before seaming, I do the same as when preserving tomatoes in brine. I fill them with boiling water, and they should stand for about 20 minutes under the lid, then I drain the water, pour boiling water again.

While the tomatoes are in boiling water, make tomato juice.

This can be done manually or with household appliances. If by hand, then remove the skin from the tomato, twist it in a meat grinder, then rub it through a sieve to get rid of the seeds. Or boil the tomatoes for about five minutes, so that they become soft and grind through a sieve. I used an electric meat grinder with a juice attachment. To do this, cut the tomatoes into 2 slices.

Passed through a sieve grinder.

There is still a lot of juice left in the cake after combines and juicers, so I skip the cake a couple more times through a meat grinder.

Drain the tomato into a saucepan, then put on fire. It is very important to know how much juice came out, since tomatoes are not always equally juicy, I weigh a bowl of tomato on a kitchen scale, or measure with a half-liter jar. I got 4 liters of juice out of 6 kg of tomatoes, and I squeezed 1 liter from the cake!

The proportion for 1.5 liters of juice is 1 table. spoon of sugar and salt, for every 0.5 l, 2 teaspoons of sugar and salt. We take spoons with loose ones without a slide. To taste, the amount of sugar in the preparation of tomatoes in tomato juice can be put more. I put sugar.

Add salt.

As the juice boils, remove the resulting foam on its surface. Stir the boiling juice as often as possible. Mix it with a spoon or slotted spoon. With the same slotted spoon or spoon, it is easy to remove the foam.