For meat, fish, sauce and pizza - tomatoes in their own juice for the winter

Tell me a recipe for tomatoes in their own juice for the winter? We were recently visiting where I first tried this appetizer. I must admit, despite my dislike for canned tomatoes, I really liked these. The taste is rich, the aroma is bright, and it looks very appetizing. How to make them and should they be sterilized?

By preparing tomatoes in your own juice for the winter, you will simultaneously provide yourself with more than just a delicious snack. Both the tomatoes themselves and the tomato sauce with which they are poured are a natural ingredient for cooking any dishes that require tomatoes. In winter, you can't find fresh vegetables, and what is sold in stores is difficult to call vegetables. No taste, no smell, no benefit, but they cost decent money. It is much more profitable for the season to roll up delicious fruits from your garden, or even buy them for conservation. In summer, prices for vegetables are quite affordable, and besides, they are definitely natural. Having made at least a dozen jars, you will receive a ready-made garnish for mashed potatoes, pilaf, porridge, meat and fish, as well as a preparation for making sauces or second courses.

Which tomatoes are better for canning

It doesn't matter if you don't have fruits of the same variety and size. It is for this recipe that different tomatoes are needed. To get juicy and sweet juice, choose the ripe vegetables, you can salad destination. Damaged fruits will do - just cut them well.

But directly for seaming, first of all, small tomatoes are needed so that they fit into the jar. They should also be firm, with firm skin and firm flesh. It is important that the fruits retain their shape and do not fall apart.

These tomatoes are best preserved in small jars, a maximum of 1.5 liters. It is even more convenient to roll in half-liter containers, so to speak, at one time, so that the open snack does not stand for a long time and does not deteriorate.

Tomatoes in their own juice for the winter step by step

The first step is to prepare the filling or juice. It will be possible to make it quickly and efficiently using a juicer. If it is not there, you can twist the washed vegetables through a meat grinder and, if desired, squeeze so that there are no seeds. Or grind them with a blender, but it is better to first remove the skin by pouring boiling water over them.

Then boil the juice, adding spices to taste. As for salt, sugar and vinegar, their proportions are calculated depending on the total amount of juice. For each liter you will need 1 tbsp. l. vinegar and salt 2 times more sugar.

A liter jar will hold about 500 ml of juice.

The juice is ready and can be preserved:

1. Place small fruits in jars.
2. Pour boiling water over them and leave to steam for 15 minutes.
3. Drain and steam again.
4. Pour boiling juice over the tomatoes the third time.
5. Roll up.

Since the recipe does not include sterilization, after you roll up the jars, be sure to cover them with a warm blanket and let them stand until they cool. So the vegetables will self-sterilize.

Tomatoes in their own juice with the addition of bell pepper

https://www.youtube.com/watch?v=FcO6FHw1IC8