If you have extra tomatoes, you can preserve them. If you have a lot of tomatoes, you can preserve them by experimenting with marinade recipes and pickling options. If you have a lot of tomatoes, the only right decision is to close the tomatoes in your own juice!
Tomatoes in their own juice for the winter: general principles of preparation
For this type of workpiece, not only ripe, strong tomatoes are needed, but also tomato juice. It can be made from rumpled, burst, or overripe tomatoes.
Juice, of course, can be squeezed out manually, through gauze or a sieve, but it is better to use a special nozzle for a meat grinder, a juicer and a juicer.
The technology is this: the tomatoes are slightly heated, mashed and squeezed. Here you have it - homemade juice for harvesting. It can be salted, sweetened, boiled and closed separately. But we recommend using it to make tomatoes in your own juice for the winter.
For work you will need:
1. One or two pots or deep bowls for boiling water and tomato juice,
2. Sterilized banks of a certain volume,
3. Spoons,
4. Knives
5. Meat grinder or juicer,
6. Cutting board.
Essential Ingredients:
1. Tomatoes of two types: medium-sized tomatoes and juicy fruits for tomato juice,
2. Spices,
3. Salt
4. Sugar
5. Vinegar
6. Minor components, if desired, for example, the addition of onions, garlic, horseradish leaves, hot and sweet peppers and others is possible.
Do not forget that cans must be sterilized before canning. Bacteria that can cause the fermentation process should not get into the workpieces. Otherwise, you may find swollen or even bursting lids after a short time.
The most affordable way to sterilize cans:
• Wash the jar thoroughly,
• Put a large pot of water on the fire (about half is enough),
• Put clean cans in a pan and cover them with lids,
• After the water boils, you need to reduce the heat and boil them for about 15 minutes,
• Then remove the cans, turn them upside down and allow them to cool.
Tomatoes in their own juice for the winter with garlic
Ingredients:
• Small oval or round tomatoes - 1 kg,
• Garlic - 2 heads,
• Tomato juice - 1 liter,
• Salt - 1 tsp,
• Sugar - 1 tbsp. l
• Spices.
Cooking method
Previously, the fruits will need to be cleaned of dirt and put them in clean jars. We send garlic there. Boil tomato juice for about 2 minutes, adding salt, sugar and spices.
Pour tomatoes in jars with juice, cover with lids and put in a saucepan with water, set on fire. Sterilize for about 10-12 minutes, and at the end of the allotted time, roll the covers with a special key.
After all the manipulations, the glass containers must be very carefully turned over, installed on the lids and covered with a warm blanket.
The recipe for tomatoes in their own juice without peel with bell pepper
Ingredients
• 2 kg of small tomatoes,
• 2 kg of ripe fruits,
• 4 tbsp. l granulated sugar
• 2 tbsp. l coarse salt
• 1 tsp vinegar
• 5-6 peppers,
• Two garlic cloves.
Cooking method
Prepare the tomatoes: wash them, remove the stalks, scald with boiling water, and then immediately dip in cold. This method will help to quickly remove the skin from them.
Place small tomatoes in a glass container together with chopped garlic and pepper, and send large ones to a meat grinder to get juice. Containers with tomatoes additionally pour boiling water, cover with lids and let it brew for about 10 minutes.
Grind large tomatoes, add salt and sugar. Now the mass must be boiled for 2-3 minutes, slightly cool. Remove water from the cans, add to each vinegar and pour tomato juice.
Immediately after this, the banks must be tightened, turned over and sent to cool in a warm place.
Fragrant tomatoes in their own juice with basil and olive oil
Italians are very fond of tomatoes with basil and olive oil. They eat the famous Caprese salad year-round, and they use pureed salted tomatoes seasoned with fragrant basil leaves as a sauce for all kinds of meat dishes.
Ingredients:
• A kilogram of tomatoes,
• Basil leaves - 110 g,
• Olive oil - 110 ml,
• 3 cloves of garlic,
• A little red pepper,
• Salt.
Cooking method
Scalp the fruits of the tomato, pour over ice water and remove the skin from them. We cut them, choose the size of the pieces at your discretion. We pass the garlic through the press, and the basil can simply be finely chopped manually.
Pour olive oil into the pan, add garlic and pepper, lightly pass the products. We spread the chopped tomatoes, salt and sprinkle with basil. It is necessary to extinguish the mixture for about 10 minutes, until the juice begins to separate well.
In a prepared glass jar, spread the tomato mass, set in a deep pot with water and withstand the sterilization process. It will take 10-15 minutes. Now the workpieces can be rolled up.
Mustard Tomato Recipe
To pickle such tomatoes, you will need a special wooden tub, which in common people is called the "barrel". Additionally, the bottom of the barrel is recommended to be lined with oak, grape or currant leaves.
Ingredients
for 5 kg of tomatoes you need:
• 250-300 g of table salt,
• Mustard powder - 1 sachet,
• Spices to taste, for example, it is allowed to take cloves, cinnamon, bay leaves or a mixture of peppers.
Cooking method
We use half of the fruit to make juice, and the rest should be carefully laid in a tub. When filling the tub around the perimeter, sprinkle the tomatoes with salt and mustard powder, and then continue to lay the next layer. In order for the leaf aroma to completely saturate the brine, it is allowed to alternate the layers of fruits and foliage.
At that moment when the barrel is filled with tomatoes, you need to pour juice into it, add bay leaf, cover and do not disturb for a week. During this time, the fermentation process will come to an end and you can remove the tub with pickles in a cool dark place.
Tomato juice for this recipe is prepared in a standard way: the fruits of the tomatoes are ground with the addition of salt and sugar, after which the mass is filtered and boiled for about 2-3 minutes.
Unusual dessert: tomato jam in your own juice
Even if it never occurred to you to cook a sweet delicacy of tomatoes, then it is time to try such a dessert.
Ingredients
• Small fruits of tomatoes - 1 kg (varieties "Lady's fingers" or "Cherry" are optimal),
• 250 g of granulated sugar,
• A pinch of cinnamon, cloves or other spices,
• A little butter,
• One lemon.
Cooking method
Cooking jam from tomatoes is quite simple: you need to wash them, put in a deep bowl, add other ingredients and, not forgetting to stir, bring to a boil. Then turn down the heat and leave to boil for another 1 hour. Then you can lay the tomatoes in clean, sterilized jars and roll them up.
To diversify the recipe, it is allowed to supplement it with walnuts or pine nuts, as well as dried fruits.
The original recipe for tomatoes in their own juice with apples
The sweet and sour apples used in this recipe will give the tomatoes a delicate, sophisticated taste.
Ingredients
for 3 kg of tomatoes you will need:
• 5-6 apples,
• 5-6 cloves of garlic,
• 4 tbsp. l salt
• 2 tbsp. l Sahara,
• 9 tbsp. l table vinegar (can be replaced with apple)
• Allspice
• Bay leaf,
• cloves,
• Parsley.
Cooking method
While preparing tomato juice according to the traditional recipe, you need to rinse the apples, remove the middle with the seeds and chop the slices. At the bottom of the cans, first place the greens, then the garlic, and only then the apple slices and tomatoes. The larger the number of apples you decide to put, the more sweet taste tomatoes will have.
Pour juice into cans of tomatoes, put them in a water bath, covered with lids, and sterilize again. After that you can spin.
Spicy tomatoes in their own juice for lovers of savory foods
Hot chili peppers are useful for translating this recipe. Spicy tomatoes are suitable as an appetizer for alcoholic beverages, and they can also be ground and used as a basis for creating spicy meat sauces.
Ingredients:
• Fruits of small tomatoes,
• Chili pepper pod,
• Tomato juice, boiled in advance,
• Sugar and salt,
• Garlic,
• Cinnamon stick,
• cloves,
• Black pepper peas,
• Bay leaf,
• Peppermint.
Cooking method
Lightly cut with a knife each of the tomatoes in the place where the stalk was, and do not forget to put a piece of garlic in it. Boil tomato juice with chopped chili pepper, sugar and salt. Fold the food in a container with spices and fill it with hot juice. If you want your tomatoes to be ready to eat, as well as to prepare sauces, you should peel them before laying.
After five minutes of sterilization, the cans can be twisted.
Classic recipe: tomatoes for the winter in their own juice with onions
Ingredients:
• 2 kg of tomatoes,
• 2 large onions,
• Tomato juice - 2 l,
• 4 garlic cloves,
• Sunflower oil - 2-3 tbsp. lt
• Dill and parsley,
• 1 tbsp. l salt
• 2-3 tbsp. l Sahara,
• Bay leaf,
• Allspice.
Cooking method
Tomato juice will need to be brought to a boil, complemented by allspice, bay leaf, salt and sugar. Put tomatoes and onions in a jar in rings. Do not forget about garlic, herbs and sunflower oil.
Pour jars of boiling tomato juice, after which you can immediately twist them. Carefully turn the containers upside down, cover them with a warm towel or blanket and allow to cool completely.
Peppers stuffed with tomatoes in tomato juice
Try to prepare sweet pepper for the winter and stuff it with ripe tomatoes.
Ingredients:
• One and a half kilograms of sweet pepper and tomato fruits,
• 2 garlic cloves,
• Tomato juice,
• sunflower oil,
• Allspice
• Salt and sugar,
• Greens (for example, a mixture of parsley, dill, basil and cilantro),
• Bay leaf.
Cooking method
While the tomato juice is boiling, you need to peel the peppers from the insides, chop the tomatoes and herbs, and let the garlic pass through the press. Stuff the pepper mass and sort by banks, remembering to add bay leaves and allspice. Now you can safely fill the glass containers with boiling juice and roll them up.
Tomatoes in their own juice for the winter - tricks and tips
- One of the most common mistakes of beginner "conservatives" is the incomplete processing and sterilization of cans. Many are simply too lazy to bring this process to the end. But in the end, you can lose products, because fermented and "exploded" banks are usually subject to disposal. To avoid this, you can neutralize the bacteria by placing the cans in the oven on the grill upside down. Place a glass container with water under it in order to treat the surface with steam.
- Another easy way to disinfect: Pour about a quarter of each can of water and put them in the microwave for 3-5 minutes. Boiling water and steam will do the trick. Just remember that up to 1 liter cans are suitable for the microwave.
- To make the tomato pickles perfect, we recommend notching them in the stalk area, and if you stuff them with garlic or spices, they will become more fragrant and tasty.
- If you decide to make tomatoes directly in the peel, pierce them several times with toothpicks before laying them in jars. So the skin will not burst when you fill them with hot liquid.
- It is impossible to salt the tomatoes with the whole skin, so do not be afraid to pour a little more salt.
- Tomatoes are stored in their own juice, like other preparations, in a cellar or dark pantry. If you do not have either one, it is allowed to store the preservation in the refrigerator on the very top shelf, away from the freezer.
