Tomatoes in own juice without vinegar

Among other tomato preparations, tomatoes in their own juice without vinegar will be of interest to everyone who strives for a healthy lifestyle. Since the result is very promising – the tomatoes are very reminiscent of fresh ones both in taste and aroma, and the workpiece can be easily stored all winter under normal room conditions, only without access to sunlight.

How to cook tomatoes in your own juice without adding vinegar

Many are accustomed to the fact that most vegetable preparations for the winter are made with the obligatory presence of vinegar, which helps the dishes not to deteriorate over a long period of storage.

But tomatoes themselves contain a sufficient amount of acid in fruits, so tomato juice after heat treatment can be considered as an additional preservative. And if you use additional heating of vegetables and only boiling foods when seaming, then you can do not only without vinegar, but even without sterilization.

Although sterilization has always been and remains the most reliable way to preserve vegetable preparations without vinegar for the winter.

There are also recipes according to which tomatoes are boiled in their own juice for a relatively long time in order to ensure their reliable preservation for the winter.

Finally, garlic and horseradish can provide additional safety for tomato blanks. Recipes containing them also do not require the addition of vinegar.

Sterilized tomatoes in their own juice without vinegar

This recipe for making tomatoes in its own juice has been around for many years – jars in boiling water were sterilized by our grandmothers – and in terms of its reliability, few technologies yield to it.

It is necessary to cook:

• 4 kg of tomatoes with a dense skin;
• 4 kg of soft and juicy tomatoes;
• 3 tbsp. spoons of salt and sugar;
• 5 pieces of cloves;
• 5 dill inflorescences;
• 2 black peppercorns per jar.

In this recipe, jars are easy enough to wash; they do not need pre-sterilization.

1. Dill and cloves are placed at the bottom of each jar.
   Comment! Here it is necessary, first of all, to focus on your taste, because with a large number of spices, tomatoes may not please everyone.
2. Fill the jars with tomatoes, trying to have fruits of the same degree of maturity in one jar, if possible.
3. Larger tomatoes are usually placed at the bottom of the jar, and smaller ones at the top.
4. To prepare the tomato filling, the most juicy and soft tomatoes are passed through a meat grinder or juicer. You can even just cut them into pieces and grind them with a blender.
5. After that, the tomato mass is placed on the fire and boiled, stirring constantly, until the foam stops forming.
6. If you wish, you can additionally rub the mass of tomatoes through a sieve, achieving its uniformity and freeing it from the skin and seeds. But there is no special need for this procedure – the preparation in its natural form will turn out to be very tasty.
7. Sugar, salt and pepper are added to tomato juice and boiled for another 5-7 minutes.
8. Finally, boiled tomatoes are poured into jars with boiled juice and placed in a wide pan with warm water for sterilization. It is advisable to put a stand or at least a towel at the bottom of the pan.
9. If necessary, add water to the pan so that its level exceeds half the height of the cans.
10. After boiling water in a saucepan, liter jars are sterilized – 15 minutes, three-liter jars – 30 minutes.
11. Lids are sterilized in a separate container.
12. Banks with tomatoes are twisted one by one with lids and they are put into storage. And without vinegar, they are perfectly stored.

A simple recipe for tomatoes in their own juice without vinegar

There is also a simple recipe for making tomatoes in their own juice without vinegar, which does not even use sterilization. But, of course, jars for storing the workpiece must be sterilized in any case.

This recipe uses the simplest ingredients:

• 4 kg of tomatoes;
• 40 g salt;
• 50 d Sahara.

In order for tomatoes in their own juice to be well preserved in the winter without sterilization and without vinegar, the method of thermal heating of vegetables is used.

1. At the first stage, juice is prepared from the softest fruits in the traditional way, described in detail above.
2. The most beautiful and strong tomatoes are washed and distributed in jars to the very neck.
3. And then they are poured with ordinary boiling water and left, thus, to warm up for 8-10 minutes.
4. After a specified period of time, it is drained, heated to a boil again and the tomatoes in jars are poured with it again.
5. At the same time, tomato juice is brought to a boil, spices are added to it and boiled for 10 to 20 minutes.

   

6. Hot water is drained from the cans of tomatoes for the second time, they are immediately poured with boiling tomato juice and immediately twisted with sterile lids.

How to close tomatoes in their own juice without vinegar with herbs

This recipe should be done the same way. Here, only tomatoes in their own juice acquire additional flavor by adding a variety of greens.

You can use different types of herbs. Best in harmony with tomatoes:

• dill;
• basil;
• parsley;
• cilantro.

The method of preparation is absolutely similar to that described in the previous recipe.

1. Herbs are thoroughly washed.
2. Cut with a sharp knife.
3. Add to boiling tomato juice 5 minutes before readiness.

Recipe for delicious tomatoes in own juice without vinegar with garlic and bell pepper

According to this recipe, all vegetables are thoroughly boiled in tomato juice, so there is no need to add vinegar, and sterilization becomes unnecessary. To simplify the process, instead of tomatoes for juice, you can take tomato paste or even ready-made tomato juice.

• 6 kg of fleshy medium-sized tomatoes (to fit into a jar);
• 15 bell peppers;
• garlic head;
• 15 Art. tablespoons of sugar;
• 6 tbsp. tablespoons of salt;
• 20 st. spoons of tomato paste;
• 3 art. spoons of refined sunflower oil;
• 2 tbsp. spoons of cloves.

To prepare delicious tomatoes in your own juice, you will need the following steps.

1. Bulgarian pepper and garlic are crushed separately using a meat grinder.
2. In a saucepan, tomato paste is diluted with a triple amount of water, sugar, salt, cloves are added and put on fire.
3. After boiling, add sunflower oil.
4. Washed whole tomatoes with chopped peppers are placed in a large wide saucepan with a thick bottom.
5. Hot tomato sauce is carefully added to them, brought to a boil and, turning on the minimum heating, simmer for 15-20 minutes.
6. Add garlic and heat for another 5-6 minutes.
7. During this time, jars with lids are sterilized.
8. Each jar is filled in turn with tomatoes with hot tomato and vegetable filling, corked and wrapped upside down for 24 hours.

Tomatoes in their own juice without vinegar: a recipe with horseradish and garlic

Tomatoes prepared according to this recipe without vinegar will attract, first of all, the strong half of humanity. Because they are spicy, fragrant and very tasty. It is unlikely that anyone will want to drink juice from such tomatoes, but it is a ready-made vigorous seasoning for any dish.

You will need the following products:

• 2 kg of dense cream-type tomatoes;
• 2 kg of juicy and ripe tomatoes of any variety and type;
• 80 g chopped garlic;
• 80 g of pureed horseradish;
• 250 g bell pepper;
• 1 pod of hot pepper;
• 2 Art. spoons of salt;
• 4 st. spoons of sugar.

According to the method of preparation, this recipe without adding vinegar is not much different from the traditional one, which uses heating of all components.

1. First, tomato juice is prepared in the usual way.
2. Horseradish, garlic and both types of peppers are peeled, chopped using any available kitchen unit and mixed with tomato juice.
3. Then heat to a boil and cook for no more than 10-12 minutes.
4. Dense tomatoes, as usual, are laid out in jars and poured twice with boiling water, each time keeping it in it for about 10 minutes, after which the water is drained.
5. After the second filling, the tomatoes are poured for the third time with boiling juice from tomatoes and other vegetables and immediately twisted with sterile lids.

Tomatoes in own juice without vinegar essence with basil and olive oil

This vinegar-free tomato recipe is taken directly from Italian cuisine and in the cold season, an open jar of tomatoes will breathe the breath of a sultry Mediterranean summer.

The composition of the components is very simple:

• 1 kg of tomatoes;
• 110 g of basil leaves;
• 110 g olive oil;
• 3 garlic cloves;
• salt, sugar – to taste
• a pinch of red pepper.

And cooking tomatoes according to this recipe is even easier.

1. Tomatoes must be scalded with boiling water, and then poured over with ice water, after which they should be freed from the skin without any problems.
2. Cut peeled tomatoes into halves or quarters.

   

3. The garlic is crushed with a press, and the basil is finely chopped by hand.
4. Heat olive oil in a frying pan, add pepper and garlic, fry for a couple of minutes.
5. Spread chopped tomatoes there, add spices and sprinkle with basil.
6. Stew for about 10 minutes and lay out the tomato mixture in small jars.
7. Banks are sterilized for 10 to 15 minutes and rolled up.

The original recipe for tomatoes in their own juice without vinegar

Anyone who tries these tomatoes will be pleasantly surprised. And the thing is that each fruit contains an interesting onion-garlic filling, which retains its crunchiness during storage.

You need to prepare:

• 3 kg of tomatoes;
• about 2 liters of ready-made tomato juice;
• 2 large heads of onions;
• Xnumx cloves of garlic;
• 50 g of salt per liter of juice;
• Black peppercorns and bay leaf – to taste.

Stages of preparation:

1. Onions and garlic are peeled and cut into small pieces.
2. The tomatoes are washed, the place of the stalk is cut out and a small depression is made in this area for the filling.
3. Insert one piece of onion and garlic into each tomato.
4. Stuffed tomatoes are tightly packed in freshly sterilized, still hot jars, and the free space is filled with the remaining pieces of onion.
5. At the same time, tomato juice is heated to a boil, salt, spices are added as desired and boiled for 12-15 minutes.
6. Stuffed tomatoes are poured with boiling juice and immediately rolled up.

Since the recipe does not provide for sterilization, it is better to store the workpiece in the refrigerator or in the cellar.

How to store

Almost all tomatoes in their own juice, made according to the recipes described above (except the last one), can be stored at normal room temperature for a year. It is only necessary to ensure that there are no heating devices nearby, and that sunlight does not fall on them.

In the cellar, they can be stored even up to three years.

Conclusion

Tomatoes in their own juice can be easily prepared even without vinegar, and they keep well. A variety of recipes will allow you to choose something suitable for yourself even the most fastidious hostess.