Tomatoes in their own juice without sterilization

Even novice housewives like to cook tomatoes in their own juice without sterilization, because such recipes differ, on the one hand, in simple manufacturing technology, and on the other hand, in the natural taste of almost fresh vegetables.

In the simplest recipe, purchased tomato juice is used for pouring. It is more tasty and natural to use diluted tomato paste as a filling. Well, the classic recipe for cooking tomatoes in their own juice does not provide for anything other than the tomatoes themselves.

The classic recipe for tomatoes in their own juice without sterilization

To cook tomatoes in their own juice without sterilization, you can use the addition of acetic or citric acid. But the most important technique, thanks to which tomatoes are prepared even without the addition of vinegar, is the use of the method of heating the fruit with boiling water. They usually act in the same way as cooking pickled tomatoes using the three-time pouring method, but only for the last time, the fruits are poured not with marinade, but with hot tomato sauce.

And now a little more.

To prepare two one and a half liter cans of tomatoes in your own juice, you will need to find:

• 2 kg of strong and beautiful tomatoes;
• About 1,5 kg of juicy, soft tomatoes of any size for juice;
• One tablespoon each of salt and sugar (optional).

The preparation steps are as follows:

1. First, the jars are prepared: they are thoroughly washed and sterilized in any convenient way.
2. Then it is necessary to prepare the main part of the tomatoes – they are rinsed in cold water, allowed to dry, the skin is pricked in several places with a sharp object (needle, toothpick, fork).
3. Prepared vegetables are tightly placed in sterilized jars and poured with boiling water for at least 10 minutes.
4. While the main tomatoes are warming up, the remaining fruits are cleaned of dirt, places with any damage to the skin and pulp, and cut into small pieces.
5. If the farm has a juicer, then the easiest way is to pass all the remaining tomatoes through it to get pure tomato juice.
6. If there is no juicer, then the tomato slices are simply brought to a boil over low heat and heated until they are completely softened and the juice is released.
7. To get rid of the skin and seeds, the cooled tomato mass is rubbed through a sieve and placed on fire again to bring to a boil.

   

8. At this point, spices can be added to the tomato mass according to the recipe: salt and sugar. And you can not add – if the tomatoes themselves have a unique taste and aroma that you want to keep.
9. Water is drained from the tomatoes lying in the jar, boiled and again poured with boiling water for 15 minutes.
10. After this period, thoroughly boiled tomato juice is added to the tomatoes.
11. After that, the jars with tomatoes are twisted with metal lids and put on cooling under a blanket.

Sweet tomatoes in their own juice

Very tasty tomatoes in their own juice are obtained by adding twice as much sugar according to the recipe described above. That is, approximately 1-2 tablespoons of granulated sugar are used for 3 liter of filling. Interestingly, their taste in winter is liked not only by sweet tooth, but also by everyone who loves a variety of tomato preparations.

Canning tomatoes in their own juice without sterilization with herbs

According to this recipe, canning tomatoes in their own juice without sterilization occurs by adding vinegar essence. In addition, since the recipe uses tomato paste, there is no need to fiddle with extracting the juice from the tomatoes, but you can speed up the process by simply diluting the paste with water.

Prepare:

• 2-3 kg of cream-type tomatoes;
• 500 g of tomato paste (it is better to take natural, with a minimum amount of additives);
• 1,5 tbsp. spoons of salt and sugar;
• 2 L of water;
• 50 g of greens (dill, parsley, cilantro, basil);
• bay leaf and allspice – to taste;
• 1,5 teaspoons of 70% vinegar;
• 1/3 of a chili pepper.

The cooking process is as simple as possible.

1. The tomatoes are washed and dried.
2. Greens and pepper finely chopped with a knife.
3. First, greens and peppers are laid out in prepared sterile jars, then tomatoes.
4. Dilute tomato paste in water, heat to a boil.
5. Spices and spices are added, boiled for about 7-8 minutes, then vinegar is poured in and immediately poured into jars of tomatoes.

Recipe for spicy tomatoes in own juice

If the current season is very tight with tomatoes, and there is just barely enough time, but you really want to cook something very tasty and original, and even without sterilization, then you can pay attention to the following recipe.

Ingredients:

• about 4,5 kg of tomatoes;
• 2 liters of packaged tomato juice from the store;
• 2 tbsp. spoons of sugar and salt;
• 1 cinnamon stick (you can take crushed cinnamon – a few pinches);
• 8 pieces of cloves.

Everything is prepared very simply and quickly.

1. Thoroughly washed and dried tomatoes are placed in sterile jars.
2. The juice is poured into a saucepan, brought to a boil.
3. Add salt, sugar, cloves and cinnamon and cook for another 10-12 minutes.
4. Cooked tomatoes in jars are poured with boiling tomato sauce, immediately corked and upside down, allowed to cool under a blanket for at least a day.

Preservation of tomatoes in their own juice without sterilization with citric acid

If you want to avoid the use of vinegar, but at the same time there is a desire to keep tomatoes for the winter in a regular room pantry, then you can add citric acid during the boiling of tomato juice.

Harvesting tomatoes in their own juice without sterilization with garlic and horseradish

According to this recipe, the tomatoes are quite vigorous. The sauce from them can be used both as a spicy seasoning and as a dressing for borscht. A recipe without sterilization, since both garlic and horseradish act as additional preservatives.

Prepare:

• 1,5 kg of tomatoes;
• 1,5 liters of do-it-yourself or store-bought tomato juice;
• a tablespoon of salt;
• 2 Art. spoons of sugar;
• 4 garlic cloves;
• 1 horseradish root of medium size.

It is not difficult to prepare such original “male” tomatoes.

1. First, the filling is prepared: the juice from the tomatoes is brought to a boil, and the horseradish and garlic are crushed using a meat grinder with the smallest grate.
2. Juice is mixed with ground vegetables, spices are added and boiled for just a few minutes.
   
   Important! Garlic and horseradish should not be subjected to prolonged heat treatment – from this they lose their useful and taste properties.
3. Tomatoes must be washed, and then put in jars and poured with boiling water.

   

4. After a 15-minute infusion, the water is drained and fragrant tomato juice with vegetables is poured into jars.
5. Banks are instantly twisted and left to cool without insulation.

Recipe for tomatoes in own juice without sterilization with bell pepper

Bulgarian pepper goes well with tomatoes and adds additional vitamins to the dish. According to the method of preparation, this recipe is not much different from the previous one. And in terms of composition, a lot depends on the taste preferences of the hostesses.

If you want to cook a spicy and spicy dish, then you can simply add one large thick-walled red pepper to the ingredients of the previous recipe. Scroll it in a meat grinder along with horseradish and garlic and then proceed according to the already familiar pattern.

To get a more delicate “feminine” taste of tomatoes, instead of horseradish and garlic, 2-3 medium-sized peppers are added to the ingredients. They are cut into small pieces and placed at the bottom of the jars along with the tomatoes.

Unusual recipe for tomatoes in own juice

The whole unusualness of this recipe without sterilization lies in mixing tomatoes of different color shades. Moreover, strong red tomatoes are preserved in general. But for the manufacture of the filling, tomatoes of yellow or orange colors are used. These tomatoes are usually characterized by increased sweetness and loose skin, as well as an abundance of juice, so they make an excellent filling.

Prepare:

• 1 kg red tomatoes of small size with dense skin;
• 1,5 kg of yellow tomatoes;
• 1 st. a spoonful of sugar and salt;
• spices (cloves, dill, bay leaf, allspice) – to taste

Tomatoes according to this recipe are prepared by the method of three hot pouring, which eliminates the need for sterilization.

• Red tomatoes are distributed in small sterile jars, poured with boiling water.
• After 5 minutes, the water is drained, boiled and the tomatoes are poured again for 15 minutes.
• At the same time, yellow fruits are cleaned of dirt and tails, cut and passed through a meat grinder or juicer.
• The resulting light juice is boiled with the addition of spices and spices.
• For the third time, red tomatoes are no longer poured with water, but with boiling tomato juice.
• Banks are immediately corked for the winter.

Conclusion

Tomatoes in their own juice are a very tasty and healthy dish, and without sterilization it is much easier and faster to cook.