If you want vegetables prepared for the winter to preserve as many vitamins as possible, use our tips. A recipe for tomatoes in their own juice without sterilization will certainly be sought by every housewife. The dish has a lot of options, depending on whether you prefer to add vinegar or not, whether you like to use spices. In addition, the lack of sterilization significantly simplifies the process.
So, if you want to enjoy juicy tomatoes from the garden, not only during the summer - early fall, but also in winter, then the tomatoes in their own juice, the recipe without sterilization that we present, will be to your taste. Moreover, such tomatoes will go with a bang with family members and leave the bins of the cellar in the first place.
A simple recipe without sterilization with vinegar
Select small tomatoes for this recipe. We will provide you with a list of ingredients based on three liter jars. If you want to roll more cans, just increase the proportions you need. You will need the following ingredients:
- Small tomatoes - 3 kilograms.
- Large tomatoes - 2 kilograms.
- Salt - 60 grams (3 tablespoons).
- Sugar - 50 grams.
- Vinegar - 1 teaspoon.
- As flavorings - allspice peas and cinnamon.
If you ask the inhabitants of our country what vegetables they most prefer to see on their tables, the tomato will be out of competition. In addition, many people like these vegetables more in canned form. Therefore, every housewife must master our recipe for tomatoes in their own juice without sterilization. Getting down to business.
Preparation of small tomatoes
Rinse the smaller ones and chop each one with a toothpick from the side where the stalk was torn off. This is done so that the salt penetrates into the fetus during conservation, and the taste is saturated. If the fruits are too dense and hard, you can pierce them in several places. Then tightly place the tomatoes in pre-sterilized jars, but try not to squeeze them. Now is the time to tackle the big fruits.
Making juice
Rinse them and cut into slices in random order. Put the mass in an enameled pan, put on medium heat and cover. It is only necessary to heat the mass, it is not necessary to bring it to a boil. When the slices are well heated, you need to remove them and rub through a sieve. Thus, you get natural tomato juice. In a bowl of juice, add salt and sugar. It is better if you focus not on the recipe, but on the volume of juice obtained. So, in order to cook tomatoes in their own juice (the recipe without sterilization, which we offer you, will help in this), you need to lay one tablespoon of sugar and salt per half liter of the finished juice.
If you like cinnamon, you can add one pinch for every half liter of juice, as well as vinegar at the rate of 1 teaspoon per 3 liters. And now tomato juice, spiced with spices and salt, can be poured back into the pan and brought to a boil. Do not forget to remove the foam. Pour juice into boilers for tomatoes, boiling, not allowing it to cool. Roll cans with tin lids and turn upside down. Now the tomatoes in their own juice (recipe without sterilization with vinegar) are almost ready. It remains to cover the banks with a cotton blanket and leave to languish until completely cooled. Then clean in a cold place.
Some cooking tips
If you do not want to wipe the tomato juice through a sieve, just pour the fruits with boiling water for 2 minutes and remove the skin from them. Put the fruits in a saucepan, chop a little with a knife, and put on fire. When the mass is heated, mash it using a regular blender.
Want to cook tomatoes in your own juice (recipe without sterilization)? A simple recipe can be slightly corrected to your liking by spicy lovers. If you are one of the admirers of a vigorous combination of garlic and tomatoes, add a few cloves crushed with a press into tomato puree.
Are you planning to use canned tomatoes not as a snack, but in preparing hot dishes? Then use the recipe presented by us, only previously peel the peel from small tomatoes. In this case, there is no need to pierce the fruits.
If you have a lot of brown tomatoes left for preservation, then do not mix them with ripe fruits. Try to select the fruits of the same degree of maturity as filling for the jar.
To prevent damage to the integrity of the fetus during preservation, discard too soft small fruits. Better put them on tomato sauce.
If you want the taste of canned tomatoes to be incomparable, before you put the fruits in jars, test the taste of fresh tomato. A tomato recipe in its own juice without sterilization may not give a good result if fresh tomatoes are acidified.
Some variations of the recipe
Salt in this recipe is the main preservative, and you can’t do without it. But any other spices and sugar, if you wish, you can omit. You can also remove vinegar from the dish, only in this case you will still have to sterilize the filled cans for 5-10 minutes. You can even try to cook tomatoes in your own juice (recipe without sterilization) without vinegar, only in this case try not to leave the jars in the refrigerator or in the cellar until spring.
If you think that tomatoes take in exactly as much salt as they need, then you are mistaken. Therefore, try not to put salt in excess of the prescribed measure.
A simple recipe with herbs
In this case, we will also select only small, dense and tasty tomatoes as whole fruits and also dispense with sterilization. To roll up the cans, we need the following ingredients:
- Small roll tomatoes - 3 kilograms.
- Ripe tomatoes for juice - 3 kilograms.
- Black peppercorns - 8 pieces.
- Dill and parsley - 2 branches.
- Sugar at the rate of one teaspoon per 1 liter of finished tomato juice.
- Salt - 1 teaspoon per 1 liter of juice.
- Garlic cloves to taste.
- Hot peppers.
Tomato recipe in its own juice without sterilization with herbs: preparation
Wash and sort the tomatoes. For seaming, only ideal fruits are suitable. Next, rinse the dill and parsley. Cut the greens not too finely. In the same way as in the previous recipe, tomatoes for juice must be cut into large slices and put in a saucepan. Only here we bring the tomato slices to a boil and, stirring constantly, let them simmer over low heat until the mass becomes soft. This takes an average of 20 minutes. We will remove the cake from the finished juice using a sieve. Then stick our ideal small tomatoes with a toothpick in several places and put them in pre-sterilized jars.
Place the tomatoes tightly together, alternating them with greens. At the very end, put two pods of hot pepper in jars. Bring the tomato juice obtained earlier to a boil. Now it remains to add sugar and salt to the juice, mix thoroughly and pour into jars. So our tomatoes are ready in their own juice. A recipe without sterilization with the photo that we presented in this article will serve as a clear illustration. Banks will also be rolled up with tin lids, turned upside down and wrapped in a blanket until completely cooled.
Conclusion
Tomatoes are popularly loved for their unsurpassed taste, in addition, these vegetables are suitable for a great variety of dishes as an ingredient. More recently, this type of canning was not common among Soviet families. This method of cooking vegetables for the winter was brought to our country from sunny Bulgaria. However, the hostesses were so fond of the original recipes that they soon began to use all kinds of dish variations. So, there were tomatoes in their own juice (a recipe without sterilization) with tomato paste, tomatoes in their own juice with vegetables and many other options.