Cherry tomatoes in their own juice

Cherry tomatoes in their own juice, sealed according to original recipes, will be a delicious winter treat. The fruits retain a considerable part of the vitamins, and the sauce enriches them with a special aftertaste.

The undoubted advantage of cherry tomatoes

Cherry-shaped varieties of tomatoes are distinguished by their high sugar content, not to mention their exquisite miniature shape - round or oval. Small tomatoes, prepared according to recipes, decorate any dish.

Cherry rich:

• potassium, which removes excess fluid;
• iron to prevent anemia;
• magnesium, which helps the body adapt to temperature changes;
• serotonin, which gives energy.

In all recipes, housewives advise piercing each fruit in the area where the stalk is torn off so that it is completely saturated with the filling and to prevent cracking of the skin. For tomatoes, overripe small tomatoes are selected as a marinade, and the fruits are passed through a blender, meat grinder or juicer.

The classic ratio of ingredients in a container: 60% tomatoes, 50% liquid. In common recipes, 1-2 tablespoons of salt and 2-3 sugar are added to 1 liter of tomato sauce for pouring in its own juice. The salt is absorbed by the fruit, and, according to reviews, the product does not feel over-salted. More sugar emphasizes the soft dessert taste of cherry tomatoes.

Common spices: black and allspice, cloves, bay and garlic are added to any recipe in various variations according to taste preferences. It is quite possible to do without these spices. Before filling the container with liquid to the top, pour one dessert spoon or teaspoon of vinegar into each container, unless the recipe specifies a different amount.

Cherry tomatoes in their own juice without sterilization and without vinegar

This recipe does not include pepper, cloves or bay leaves. The absence of spices and additional acid fully reveals the natural taste of cherry tomatoes preserved in their own juice.

Calculate how many jars of tomatoes will be enough, taking into account that for tomato sauce you need approximately the same amount of fruit by weight as for canning. Vinegar is not used, because the fruits in their own juice are rich in natural acids.

1. Add granulated sugar to the resulting tomato mass, salt it and cook the filling for 15–20 minutes.
2. Fill containers with tomatoes.
3. Infuse the vegetables in boiling water for 9–12 minutes and drain the liquid.
4. Immediately fill the jars with the cooked sauce, close, turn over and wrap for further passive sterilization.
5. Remove the cover after the workpieces have cooled.

Sterilized cherry tomatoes in their own juice with lemon balm

Recipe without using vinegar, because tomatoes in their own juice get enough acid.

Prepare spices:

• garlic – 2 cloves;
• laurel leaf;
• a sprig of lemon balm;
• dill inflorescence;
• 2 grains of allspice.

Preparation:

1. Cooking tomatoes.
2. Fill jars with herbs and fruits with boiling tomato mass.
3. They set to sterilize. For a half-liter container, 7–8 minutes of boiling water in a basin is enough, for a liter container – 8–9.
4. Having rolled up, the containers are turned over and covered with a thick blanket so that the workpiece warms up.

Cherry tomatoes for the winter in their own juice with celery and basil

Collect two 0.5 liter containers:

• 1.2 kg cherry tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• 2 tsp. vinegar 6%, which is added at the end of cooking the tomato mass, after 10 minutes of boiling;
• 2 sprigs of celery;
• bunch of basil.

Cooking steps:

1. Vegetables and herbs are placed in sterilized containers.
2. Leave in boiling water for 6–7 minutes.
3. The remaining fruits, after dousing with boiling water and removing the skin, are turned into puree in a blender and the tomato is cooked for 6 minutes, according to the recipe, throwing a bunch of basil into the mass, which is then taken out.
4. Pour hot sauce over the tomatoes and screw on the containers with sterilized lids.

Peeled cherry tomatoes in their own juice

For this recipe, add garlic to the sauce as desired.

Use:

• allspice – 2 grains;
• 1 clove star;
• 1 teaspoon vinegar 6%.

Cooking process:

1. Tomatoes are cooked from overripe and substandard cherry tomatoes.
2. Pour boiling water over the fruits for canning in a large bowl and immediately drain the water.
3. Peel the tomatoes, placing the fruits in sterilized jars.
4. Fill the containers with the prepared sauce.
5. Sterilized and rolled up.
6. Then, upside down, the canned food is wrapped in warm clothes until it cools down throughout the day.

Cherry tomatoes in their own juice with garlic

Place in a small container:

• 2-3 black peppercorns;
• 1-2 cloves garlic, coarsely chopped.

Cooking:

1. Place vegetables and spices in jars, fill them with freshly boiled tomatoes and add vinegar.
2. Sterilize, twist and cover with a blanket for slow cooling.

Cherry tomatoes in their own juice for the winter with cloves and hot peppers

For cherry tomatoes in a half-liter container, in accordance with the recipe, you need to take:

• 2–3 strips of fresh hot pepper;
• add 2-3 cloves to the filling;
• if desired, add greens: inflorescences or sprigs of dill, parsley, celery, cilantro;
• garlic is also used to taste.

Preparation:

1. Prepare tomato sauce by adding 6% vinegar at the rate of 1 tsp. for each container.
2. Tomatoes are placed together with other ingredients.
3. Vegetables are infused in boiling water for 15–20 minutes.
4. Then the jars are filled with filling and closed, wrapping them until they cool.

Recipe for spicy cherry tomatoes in their own juice with cinnamon and rosemary

This filling for small tomatoes with an aftertaste of the exotic aroma of southern spices gives a warming feeling of warmth and comfort when consumed.

Calculated for containers with a volume of 0.5 liters:

• cinnamon - a quarter of a teaspoon;
• One sprig of rosemary is enough per liter.

Cooking steps:

1. Make a sauce from ripe small tomatoes, first adding rosemary and cinnamon. Dried rosemary can be used in recipes, but in half the amount of fresh rosemary.
2. Salt and sweeten to taste, adding vinegar at the end of cooking, after 10-12 minutes of boiling the sauce.
3. Cherries are infused in hot water for 15–20 minutes.
4. After draining the liquid, fill the container with fragrant sauce and screw it on.

A simple recipe for cherry tomatoes in their own juice with bell peppers

For a half-liter jar collect:

• 3–4 strips of sweet pepper;
• 1–2 cloves of garlic, coarsely chopped;
• a sprig of dill and parsley.

Cooking process:

1. Overripe tomatoes process the vinegar filling.
2. The cylinders are filled with herbs and vegetables.
3. Pour hot water for 10–20 minutes.
4. After draining the liquid, fill the containers with tomatoes with sauce, tighten and slowly cool under a warm shelter.

How to roll cherry tomatoes in their own juice with aspirin

The recipe does not require vinegar: the tablets prevent fermentation processes. For a 0.5 liter jar they collect, in addition to tomatoes:

• 3-4 pieces of sweet pepper;
• 1–2 rings of hot pepper;
• 1 small dill inflorescence;
• 1 whole clove of garlic;
• 1 aspirin tablet.

Cooking:

1. First, tomato mass is boiled from ripe fruits.
2. Fill containers with spices and vegetables.
3. Leave for 15 minutes in hot water.
4. Pour boiling sauce over and roll up.

How to store cherry tomatoes in their own juice

Tomatoes according to the given recipes are completely saturated with spices after 20–30 days. Over time, vegetables become tastier. Properly sealed tomatoes can be stored for more than a year. In apartment conditions, it is better to use canned food before the next season.

Conclusion

Cherry tomatoes in their own juice are easy to prepare. When using vinegar as a preservative, and even without it, containers with fruits are well preserved. You’ll want to repeat these amazing-tasting preparations next season.

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