Tomatoes In Their Own Juice. Step-by-step Recipe With Photo

Having prepared tomatoes in your own juice for the winter, you get 2-in-1: delicious canned tomatoes and tomato juice, which can be used for borscht, gravy, or just drink it!

It is more convenient to harvest tomatoes in their own juice in small 0.5-1 liter cans.

Ingredients for tomatoes in own juice

For two 0.5 l and one 0.7 l cans it took about:

• 1 kg of small tomatoes;
• 1.2-1.5 kg large;
• 1.5 - 2 tablespoons without top salt;
• 1 tablespoon sugar

I indicate the number of tomatoes for juice with a margin, because it is better to cook more juice. Its amount for pouring tomatoes can vary: depending on how compactly the tomatoes are stacked in jars, you may need more or less juice. If there is not enough for filling, it is not very convenient - you will have to urgently make an additional portion. And if there is more juice - you can roll it up separately or drink it just like that - the juice turns out to be very tasty!

It is better to take small, strong tomatoes for canning - for example, sorts of cream. And for juice, on the contrary, we choose large, soft and ripe ones.

Salt for workpieces is only suitable for coarse, not iodized.

Cooking tomatoes in their own juice

We will prepare jars and lids by sterilizing them in a way convenient for you. Wash the tomatoes thoroughly. We put small tomatoes in jars, and make tomato juice from large ones.

There are two ways to get juice from tomatoes. The old fashioned way: you can cut the tomatoes into quarters or eighths, depending on the size. Pour a little water into an enamel bowl, put tomato slices, boil, and then rub the tomato mass through a sieve. But this is a very time consuming method, so I prefer to make tomato juice in a modern way - using a juicer. There are many different models now, check if yours is suitable for tomatoes.

Put tomato juice in an enamel bowl on fire and bring to a boil. Add salt and sugar, stir to dissolve. Pour tomatoes in jars with hot tomato juice, not reaching 2 cm to the edges. We try to keep the tomatoes covered with juice.

There are a couple of options further down the line. The first is to sterilize the blanks. Place a cloth rag or folded tea towel at the bottom of a wide saucepan. We put the cans, covered with lids, so that they do not touch each other and the sides of the pan. Pour water over the hangers of the cans. Bring to a boil and from the moment of boiling we sterilize a 0.5 liter jar for 10 minutes, 1 liter for 15 minutes. And then we roll it up with a key or screw caps.

I like the second method more: pour the tomatoes with juice, cover the jars with lids and wait until they cool down to such an extent that you can pick them up. Pour the juice back into the saucepan (it is convenient to use a special lid with holes so that the tomatoes do not "run away" with the juice) and bring to a boil again. Re-fill the tomatoes with boiling juice and let cool. Finally, we carry out the procedure for the third time, fill in the tomatoes and immediately roll them up with a key.

Put the tomatoes in their own juice with the lids down and cover with something warm until they cool. Then we put it in a cool place for storage, for example, a closet or cellar.

In winter, it will be great to get a jar of tomatoes in your own juice to treat yourself to summer-style aromatic tomatoes and delicious tomato juice!