Canned tomatoes in their own juice

The varieties and sizes of tomatoes for harvesting for the winter in this way can be any, as well as the size of the jar in which we pickle them. My proven and simple recipe with step-by-step photos will tell you how to make this preparation for the winter.

How to can tomatoes in their own juice

First, we sort out the available tomatoes and wash them. For placing in jars, it is better to take dense, fleshy fruits, while soft, overripe or burst fruits will be used for juice.

When the tomatoes are washed and sorted, we make the marinade. We grind soft fruits through a meat grinder, chop them with a blender or squeeze the juice in a juicer. Boil the resulting pulp or juice for 20 minutes and add spices. For each liter of juice, add 1 tablespoon of coarse salt, 1 tablespoon of granulated sugar, 1-2 bay leaves and a few black peppercorns.

If there are no tomatoes for juice or there are few of them, then dilute the paste with water to the consistency of tomato juice and then cook the marinade with the same spices.

While the marinade is boiling, prepare and fill the jars.At the bottom of clean jars we place a dill umbrella, a currant leaf, a horseradish leaf and a couple of cloves of garlic. This amount is suitable for a half-liter jar, but for other volumes it should be reduced or increased. We remember that the more leaves and garlic we use, the more pungent and spicy the tomatoes will taste in their own juice.

We put tomatoes in jars, trying to pack them tightly, but without squeezing. You can make punctures with a toothpick in the places where the stalk is attached to prevent cracking when pouring hot marinade. I don’t pierce it, because the dense, fleshy fruits, even with a burst skin, do not scatter and remain intact and just as dense.

For better storage, the workpieces should be sterilized. To do this, put a towel on the bottom of a saucepan or deep frying pan and place the jars.

Pour boiling marinade into them and cover with lids. Fill the pan with water up to the shoulders of the cans and boil for 10 minutes for 0.5 liters, 5 minutes for 0.1-0.3 liters.

Then close the lids, turn the jars over, and after cooling, put them away for storage. Total cooking time is about 40 minutes.

Tomatoes in their own juice according to this homemade recipe can be stored at room temperature.

Ready-made tomatoes are an excellent addition to various dishes; they have a taste close to fresh fruits, and the marinade is an alternative to ketchup or can become the basis for various sauces.