14 of the most delicious recipes for preparing tomatoes in tomato juice for the winter

Tomatoes are one of the healthiest vegetables. There are many ways to preserve them for the winter. But if you're really looking for something unusual, we suggest checking out this recipe. the most delicious tomatoes in tomato juice for the winterThe preparation will turn out delicious, and it won't take much time to prepare.

The advantage of this recipe is that after eating the tomatoes, you can drink healthy and rich tomato juice from the jar.

How to prepare tomatoes in tomato juice for the winter

You can make a delicious preserve using a classic recipe or try something new. Sort the fruit first: soft and ripe ones are best for juicing, while firm, whole ones are best left untouched. To enhance the flavor of the sauce, you can add salt, sugar, herbs, spices, or vinegar.

Selecting and preparing ingredients

Choose medium-sized tomatoes that fit easily into the jar, with firm skin and flesh. Remove stems and wash thoroughly.

The need to sterilize containers depends on the specifics of the recipe, so wash and rinse them thoroughly.

Recipes for delicious winter preparations

According to housewives, the best ways to cook tomatoes are the following.

Classic cooking method

The easiest way. Place tomatoes, allspice, and bay leaves in a sterilized container. Pour boiling water over everything and cover with lids. Bring 0.5 liters of tomato juice to a boil, add a teaspoon each of vinegar, salt, and sugar, and bring to a boil. Drain the containers and pour the sauce over them. You'll do this in almost every recipe below. Roll up, turn upside down, and wrap in blankets.

Finger-licking good

This recipe calls for sweet vegetables. You can buy the sauce or make it yourself.

Place 2 kg of tomatoes, peppercorns, and a bay leaf in a sterilized container. Bring water to a boil, pour it into the jars, and cover with lids. Bring 0.5 liters of tomato juice to a boil, skim off any foam, add a teaspoon each of sugar, vinegar, and salt, stir, and pour into the containers.

Method without sterilization in liter jars

Place 2 kg of firm tomatoes in jars and cover with boiling water for 20 minutes. Juice 2 kg of ripe tomatoes, add 2.5 tablespoons each of sugar and salt, and bring to a boil briefly. Then proceed as in the recipe above.

Sliced ​​in tomato juice

Cut 2 kg of tomatoes into halves, place them in a container, and add a few cloves of garlic. Bring a liter of tomato juice to a boil, add 50 ml of vinegar, 60 g of sugar, and 20 g of salt. Pour the prepared sauce over the chopped tomatoes. Seal the mixture in a sterile container.

Tomatoes in store-bought tomato juice

Place the tomatoes in a container, add the spices, and pour boiling water over them. Boil one and a half liters of store-bought juice, add 60 g of sugar and 40 g of salt, and stir. Replace the water in the containers with the prepared marinade, add a little vinegar, and seal.

With horseradish and garlic

Pierce 2 kg of tomatoes with a toothpick, place them in jars, and cover with boiling water. Add 50 g of a mixture of garlic and grated horseradish, 25 g of salt, and 80 g of sugar to 2.5 liters of juice and boil for a few minutes. Drain the jars and pour the marinade over them. After this, the mixture can be preserved and refrigerated.

Assorted tomatoes and cucumbers

Place one clove of garlic, half a hot pepper, spices to taste, tomatoes, and cucumbers in a container. Pour boiling water over them. To prepare the marinade, bring one and a half liters of juice to a boil, add salt and sugar to taste, and 2 tablespoons of apple cider vinegar. Drain and pour the prepared sauce over the vegetables.

With the addition of citric acid

Juice 350g of tomatoes, bring the resulting juice to a boil, add 15g each of salt and granulated sugar, and 3g of citric acid, and simmer for a couple more minutes. Place 350g of tomatoes in jars and add the marinade. The tomatoes are ready to be canned.

With Aspirin

Place the spices, one currant leaf each, some dill, a pinch of crushed bell pepper, and the main ingredient in the bottom of the jars and simmer for 15 minutes. Bring the tomato juice to a boil and season with salt and pepper to taste. Drain the jars, add one aspirin tablet per liter, and pour the marinade over them. Now the jars are ready to seal and cool.

Pickled without vinegar

Place the pepper, your favorite spices, and the main ingredient in a container. Bring one and a half liters of tomato juice to a boil, add 50 g of sugar and 30 g of salt, stir, and pour into jars. Sterilize for 20 minutes and seal.

Cherry tomatoes in their own juice with sterilization

Place the cherry tomatoes in sterilized jars, add a few spices, and steep in boiling water for 15 minutes. Juice 2.5 kg of tomatoes, bring to a boil, and add 40 g of sugar and 25 g of salt. Drain the jars and pour in the marinade. Let the preserves cool in a warm place.

Method of preparation without sterilization

Marinating this way does not require final boiling of the jars of tomatoes.

For the recipe, take 4.5 kg of medium-sized, firm tomatoes, 3.5 kg of overripe tomatoes (for the filling), 5 tablespoons of salt, and 6 tablespoons of sugar. If desired, you can add 4 bay leaves and 5 allspice berries.

Hard vegetables are washed thoroughly, dried, and placed in sterile jars. Soft vegetables are washed and minced.

Add salt, bay leaf, granulated sugar, and pepper to the resulting puree. Bring the mixture to a boil and simmer for about 15 minutes. Skim off any foam. When it stops forming, the dressing is ready.

The tomatoes in the jars are poured with boiling water, covered with lids, and wrapped in a thick towel. Then the water from the jars is replaced with the hot filling.

The jars are closed, turned over, covered with a thick towel and cooled.

Canned unpeeled tomatoes in tomato juice with horseradish

Place a small amount of bell pepper in a glass container. Juice 2 kg of overripe tomatoes and bring to a boil. Grind one horseradish root and a few cloves of garlic until smooth, add to the sauce, and simmer for 7 minutes. Arrange the firm tomatoes in a glass container and sterilize. Then pour the hot sauce over them and seal.

Winter preparations with Italian herbs

Place large tomatoes on a baking sheet, sprinkle with herbs, and bake in the oven for half an hour at 180 degrees Celsius (350 degrees Fahrenheit). Pack the baked vegetables as tightly as possible into the glass container. No special filling is needed; the juices should fill the remaining space. Screw the lids on tightly and let cool.

How to properly store canned tomatoes

Store the prepared mixture for up to 12 months in a dark, dry place. An opened container can be refrigerated for up to a month.