Tomatoes in their own juice without sterilization

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

The simplest recipe for filling uses store-bought tomato juice. It’s 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 include anything other than the tomatoes themselves.

Classic recipe for tomatoes in their own juice without sterilization

To cook tomatoes in their own juice without sterilization, you can add acetic or citric acid. But the most important technique by which tomatoes are cooked even without adding vinegar is to use the method of heating the fruit with boiling water.They usually act similarly to preparing pickled tomatoes by pouring them three times, but only the last time the fruits are poured not with marinade, but with hot tomato sauce.

And now a little more detail.

To prepare two one and a half liter cans of tomatoes in their 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 stages of preparation of the workpiece are as follows:

1. First, the jars are prepared: thoroughly washed and sterilized in any convenient way.
2. Then you need to prepare the main part of the tomatoes - rinse them in cold water, let them dry, prick the skin in several places with a sharp object (needle, toothpick, fork).
3. Prepared vegetables are placed tightly in sterilized jars and poured 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 run all the remaining tomatoes through it to get pure tomato juice.
6. If there is no juicer, then the tomato pieces are simply brought to a boil over low heat and heated until they completely soften and release the juice.
7. To remove the skin and seeds, rub the cooled tomato mass through a sieve and place it back on the fire to bring to a boil.
   
8. At this point, you can add spices to the tomato mass according to the recipe: salt and sugar. Or you don’t have to add it - if the tomatoes themselves have a unique taste and aroma that you want to preserve.
9. Drain the water from the tomatoes in the jar, boil it and pour boiling water over it again for 15 minutes.
10. After this period, thoroughly boiled tomato juice is added to the tomatoes.
11. After that, the cans of tomatoes are screwed with metal lids and placed under a blanket to cool.

Sweet tomatoes in their own juice

Tomatoes in their own juice turn out to be very tasty if you add twice as much sugar according to the recipe described above. That is, for about 1 liter of filling, 2-3 tablespoons of granulated sugar are used. It is interesting that their taste in winter is liked not only by those with a 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 fuss with extracting the juice from the tomatoes, and you can significantly speed up the process by simply diluting the paste with water.

Prepare:

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

The cooking process is as simple as possible.

1. The tomatoes are washed and dried.
2. Greens and peppers are finely chopped with a knife.
3. First place the greens and peppers in prepared sterile jars, then the tomatoes.
4. Tomato paste is diluted in water and heated to a boil.
5. Add spices and herbs, boil for about 7-8 minutes, then pour in vinegar and immediately pour into jars of tomatoes.

Recipe for spicy tomatoes in their own juice

If the supply of tomatoes this season is very tight, and time is running out, 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 tomato juice from the store;
• 2 tbsp. spoons of sugar and salt;
• 1 cinnamon stick (you can take crushed cinnamon - a few pinches);
• 8 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 and brought to a boil.
3. Add salt, sugar, cloves and cinnamon and cook for another 10-12 minutes.
4. Boiling tomato sauce is poured over cooked tomatoes in jars, immediately sealed and upside down, allowed to cool under a blanket for at least a day.

Canning tomatoes in their own juice without sterilization with citric acid

If you want to avoid using vinegar, but still want to store tomatoes for the winter in a regular indoor pantry, you can add citric acid while the tomato juice is boiling.

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

According to this recipe, the tomatoes turn out to be quite vigorous. The sauce from them can be used both as a spicy seasoning and as a dressing for borscht.The recipe does not require sterilization, since both garlic and horseradish act as additional preservatives.

Prepare:

• 1.5 kg of tomatoes;
• 1.5 liters of tomato juice, made with your own hands or purchased in a store;
• a tablespoon of salt;
• 2 tbsp. spoons of sugar;
• 4 cloves of garlic;
• 1 medium-sized horseradish root.

It’s not at all difficult to prepare such original “male” tomatoes.

1. First, prepare the filling: the juice from the tomatoes is brought to a boil, and the horseradish and garlic are crushed using a meat grinder with the finest grill.
2. Mix the juice with ground vegetables, add spices and boil for just a few minutes.
   
   Important! Garlic and horseradish should not be subjected to prolonged heat treatment - this causes them to lose their beneficial and tasteful properties.
3. The tomatoes must be washed, and then placed in jars and filled with boiling water.
   
4. After 15 minutes of infusion, the water is drained and aromatic tomato juice with vegetables is poured into the jars.
5. The jars are immediately tightened and left to cool without insulation.

Recipe for tomatoes in their own juice without sterilization with bell peppers

Bell peppers go great with tomatoes and add extra 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 housewives.

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

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

An unusual recipe for tomatoes in their own juice

The uniqueness of this recipe without sterilization lies in mixing tomatoes of different color shades. Moreover, strong red tomatoes are preserved in their entirety. But to make the filling, yellow or orange tomatoes are used. These tomatoes are usually distinguished by increased sweetness and loose skin, as well as an abundance of juice, so they make an excellent filling.

Prepare:

• 1 kg of small red tomatoes with thick skin;
• 1.5 kg yellow tomatoes;
• 1 tbsp. a spoonful of sugar and salt;
• spices (cloves, dill, bay leaf, allspice) - to taste

Tomatoes according to this recipe are prepared using the three-time hot pouring method, which eliminates the need for sterilization.

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

Conclusion

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

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