One of the most delicious and practical pieces from fresh tomatoes are tomatoes in their own juice. This is both an excellent independent snack, and the basis of a variety of sauces and other dishes. About how to make such a preparation yourself at home, we'll tell you later in our material.
Canned peeled tomatoes in own juice without vinegar
Ingredients:
Calculation of three liter cans:
- medium-sized elastic tomatoes - 1,7-2 kg;
- fleshy ripe tomatoes - 2 kg;
- salt stone not iodized - 20 g;
- granulated sugar - 20 g.
Preparation
Those tomatoes that will be canned entirely choose elastic, with dense flesh and small in size. Ideally, tomatoes of the sort "Slivka", "Budenovka" and the like will suit them. Mine fruits, add to a bowl and pour for seven minutes with boiling water. After that, roll tomatoes with cold water and gently peel off the skin. We now put the peeled specimens in cans and proceed to prepare the tomato base for pouring. For this purpose, ripe, even overripe tomatoes. You can also use fruits with crushed barrels and a non-commodity appearance. Such in the market can be purchased at a bargain price and it's good to save on it. We now pass them through the juicer or boil and grind it through a strainer, separating the pulp and juice from the seeds and skins.
Now the resulting tomato base for pouring salting, add sugar, cook for about five minutes, and pour on cans with peeled tomatoes. We cover the vessels with metal caps and put sterilized in a vessel with boiling water, immersing them in it on the hangers. Fifteen minutes later, we cap the lids, turn the cans upside down and, after cooling, move it to the storeroom for storage.
How to cook tomatoes in their own juice with tomato paste?
Ingredients:
Calculation of three liter cans:
- medium-sized elastic tomatoes - 1,7-2 kg;
- tomato paste - 360 g;
- water filtered - 2 l;
- medium bay leaf - 3 pcs .;
- pepper fragrant (pea) - 6 pcs .;
- garlic teeth - 6-9 pieces;
- dill - to taste;
- vinegar essence - 1,5 tsp.
- salt stone not iodized - 25-30 g;
- granulated sugar - 25-30 g.
Preparation
In this case, as tomato filling, we will use tomato paste. Dissolve the product in a saucepan of purified water and put the container on the stove. Boil the contents for five minutes, after which we add salt and sugar, throw peas of sweet pepper and bay leaves and cook for another five minutes.
At this time, on the bottom of the previously sterilized jars we lay two or three peeled garlic teeth and a couple of sprigs of dill, fill the containers with washed tomatoes, pour into each liter container a half teaspoon of vinegar essence and fill it with cooked tomato sauce. Sterilize the cans with tomatoes for five minutes in boiling water, after which we cap the lids and let the workpiece cool down in an inverted form, before sending it to storage in the pantry.
Tomatoes slices in their own juice for the winter without vinegar
Ingredients:
Calculation of six half-liter cans:
- tomatoes - about 2 kg;
- tomato juice - about 2,5-3 l;
- salt stone not iodized - 25-30 g;
- granulated sugar - 60 g.
Preparation
If you only have large tomatoes, this does not mean that you have to abandon the idea to prepare them in your own juice. This recipe assumes canning tomatoes lobules. To do this, we cut the washed fruits into four, six or eight lobules and lay them in jars. Prepare also the necessary amount of tomato juice, bring it to a boil, add salt and sugar and stir until all the crystals have dissolved. We pour out the tomato base on the containers with tomato slices, cover the vessels with lids, immerse them on the shoulders in a bowl with boiling water and sterilize for about thirty minutes. After that, we seal the workpieces tightly and allow them to cool down.