Tomatoes are everyone's favorite vegetables, which are equally tasty both fresh and processed.

You can cook absolutely anything from them, any preparations for the winter - pickled, salads, tomato paste and, of course, tomato juice.

Marinated tomatoes are especially tasty in tomato juice for the winter. This, one might say, is two in one - you can eat tomatoes and drink tomato juice.

So, how to make such preservation for the winter? We suggest using the following simple recipes.

A simple recipe for preparing food for the winter

What you will need for cooking:

• A kilogram of tomatoes;
• 1.5 kilograms of tomatoes for tomato juice.

Ingredients for juice per 1 liter:

• Salt – 2 large spoons;
• 1 large spoon of sugar;
• Table vinegar – 40 ml;
• 2 pieces bay leaves;
• 3 pieces of cloves;
• Allspice in peas – 6 pieces.

How to make tomatoes in tomato juice for the winter:

1. First you need to carefully sort out the tomatoes. Divide them into two parts;
2. Next, wash them with water, remove the stalks;
3. For placing in jars, it is best to select fruits with elastic skin, medium size and uniform ripeness;
4. But ripe fruits, with a fleshy structure of any size, are suitable for making tomato juice;
5. Then you need to make juice from the tomatoes. To do this you need to cut it into several parts. They can be passed through a juicer and rubbed through a sieve;
   
6. It is necessary to make a homogeneous juice without skin and seeds. Therefore, after passing it through a juicer, it is better to clean it through a sieve;
7. Pour it into a saucepan, put it on the fire and heat it to a boil;
8. As soon as it starts to boil, add a little salt, sugar, allspice, cloves, mix everything and boil until these components dissolve;
9. Then taste it, if there is not enough salt or sugar, you can add more;
10. At the end, add table vinegar and remove from the stove;
11. Next, you need to prepare and sterilize the pickling jars. To do this, the containers should be washed with a cleaning solution or baking soda powder. Everything is rinsed several times with water;
12. Jars are sterilized over steam or in the oven;
13. Place the tomatoes in the prepared containers up to the very top;
14. Fill everything with juice, close the lids;
15. Place a towel on the bottom of the container, place cans of tomatoes, pour water, but not to the top;
16. Place the pan on the gas. As soon as the water begins to boil, the jars need to be sterilized for about 15 minutes;
17. At the end, fill everything with tomato juice to the brim, roll up the lids;
    
18. We turn the jars over and place them on the floor, covering them with a thick cloth;
19. After cooling, you can store it in a dark place.

Preparation method without sterilization

Components:

• Tomatoes for juice – 2 kilograms;
• 2 kilograms of small tomatoes;
• 2 large spoons of sea salt;
• 2 small spoons of sugar;
• 1 dessert spoon of ground pepper;
• 3-4 cloves.

How to make tomatoes in tomato juice without sterilization for the winter:

1. First, make tomato juice for pouring. We sort the tomatoes, wash them, remove the stems;
2. Next, cut the vegetables into small pieces so that they can be passed through a juicer;
3. Then we pass the prepared vegetables through a juicer to obtain a homogeneous juice. This will help get rid of the skins and seeds;
4. Pour the juice into a container, put it on the stove and heat it to a boil;
5. About 5-10 minutes after the start of boiling, add granulated sugar, salt, pepper and cloves. Mix everything and taste it; if there is not enough salt and sugar, you can add more;
6. Let it boil for another 15 minutes, and in the meantime you need to start preparing the tomatoes for pickling;
7. We wash small tomatoes, remove all dirt and stems;
8. If desired, you can remove the skin from the fruit. To do this, make cuts in the shape of a cross on the fruits, put them in hot water for a couple of minutes and then carefully remove the skin;
9. We pre-rinse and sterilize the jars. We put vegetables in them to the very top;
10. Then heat the water in the kettle to a boil and immediately pour in the tomatoes in the jars. Leave for a few minutes, then drain the water;
11. Immediately pour boiling tomato juice;
12. We cover everything with previously sterilized lids;
13. Next, put the jars and cover them with a warm blanket. Keep it there until it cools down;
14. Place the cooled jars in a dark place for storage at room temperature.

Read also, Very tasty preparation!

And you can familiarize yourself with ways to pickle chanterelles for the winter.

Good to eat in summer and autumn fresh apples, but don’t forget about winter. Recipes for cooking apple compote for the winter are found. We hope that our tips will make your work easier!

Marinated tomatoes and cucumbers in tomato juice for the winter

What you will need:

• 3 kilograms of ripe tomatoes;
• Cucumbers – 1 kilogram.

For the brine:

• A liter of tomato juice;
• 1 large spoon of salt;
• Sugar – 2 large spoons;
• 2 garlic cloves;
• A handful of dill seeds;
• 4 pieces of allspice peas;
• A couple of bay leaves;
• 1 large spoon of 9% table vinegar.

Let's start cooking:

1. To begin, wash the cucumbers thoroughly, put them in cold water, and leave them there for 3-6 hours;
2. We also wash the tomatoes with water, remove all dirt and stems;
3. We wash the jars, clean them with detergent and rinse several times. Be sure to sterilize them over steam or in the oven;
4. Next, put bay leaf, dill seeds, peppercorns, dill seeds and peeled garlic cloves at the bottom of the glass container;
5. Place cucumbers and tomatoes in jars. They should fill the container tightly;
6. Then heat the water to a boil, pour boiling water over the vegetables in the jars, leave to cool completely;
7. Next, drain the water and repeat again;
8. Next, pour tomato juice into a container, put it on the stove and heat it to a boil;
9. As soon as it boils, add salt and granulated sugar. Stir and boil for 15-20 minutes;
10. Pour hot brine from the juice into jars, add a large spoon of vinegar;
11. We close the lids and roll them up with a seaming wrench;
12. Turn the jars upside down and wrap them in warm cloth;
13. We store the cooled jars with preparations for the winter in a dark place.

Making tomato juice from tomatoes for the winter

What you will need:

• 5 kilograms of tomatoes;
• Salt to your taste;
• Granulated sugar at your discretion.

How to prepare tomato juice:

1. To make juice, it is better to use ripe tomatoes of different shapes. We sort the fruits, thoroughly wash them from dirt, remove the stalks;
2. Cut the washed vegetables into 4 parts and place in a pan;
3. Add half a glass of water. This is necessary to prevent the tomatoes from burning;
4. Then put on low heat and leave to simmer;
5. As soon as the tomatoes begin to release juice, boil them for about 10 minutes;
6. Remove from heat and leave to cool slightly. Grind the cooled tomatoes through a sieve to remove skins and seeds;
7. Then pour the grated juice into a saucepan, put it on the stove, add granulated sugar, salt and boil for another 15 minutes;
8. We wash the jars and clean them with baking soda or detergent. We also sterilize them over steam or in the oven;
9. Pour the prepared juice into jars;
10. Cover the lids tightly;
11. We put the jars on the floor, cover them with warm cloth and keep them there until they cool down;
12. Store the finished preserves in a dark place at room temperature.

It is best to use small tomatoes, such as cherry tomatoes, for pickling.

The juice should be homogeneous and should not contain seeds or skins.

Additionally, tomatoes can be peeled. To do this, you can put them in boiling water for a couple of minutes, after which the skin can be easily removed.

Tomatoes in own juice for the winter they always turn out simply excellent. Moreover, they are not difficult to prepare! The main thing is to strictly follow the recipe, then in the end you will get excellent preparations for the winter!

Delicious tomatoes in tomato juice will delight you in winter when you decide to try pickles. Good housewife Be sure to take care of preparing tomatoes for the winter. The step-by-step recipe for these tomatoes is presented below.

Tomatoes in tomato juice for the winter

Many people are saddened by the fact that when a can of canned tomatoes is opened in winter, most of the brine simply pours out. That is, it turns out that the energy spent on preparing tomatoes and the volume of dishes is spent quite irrationally.

It will be much better if you use those canning methods when you can drink the tomato sauce with pleasure. But when the harvest does not allow you to cook tomatoes in their own juice, recipes for which require a large amount of vegetables, you can resort to store-bought tomato juice. Here's one step-by-step method.

Recipe for cooking tomatoes in tomato juice

Step 1. Wash the tomatoes thoroughly, remove the stems, and allow to dry.

Only selected tomatoes are preserved, without damage or stains. Do not use soft or stale tomatoes. Canning low-quality tomatoes can lead to the fact that the jars can explode at any moment, and all the work will go down the drain.

Step 2. You also need to prepare spices for canning tomatoes:

• bay leaf;
• cherry leaves;
• currant leaves;
• pepper;
• cloves;
• dill;
• garlic.

There are no strict regulations here - there is no friend to taste and color, as they say. Some people prefer to make tomatoes with horseradish. This addition will only add piquancy to the canned food. The housewife first needs to thoroughly clean the horseradish roots and cut them into rings. Only leaves can be used.

Although there is no crime if the housewife decides to do without spices that add the aroma of leaves, garlic and pepper. The tomatoes even then turn out to have an amazing taste, and even little children enjoy drinking rossol after them.

Step 3. To cook tomatoes without sterilization, use heating them with boiling water. This procedure is reminiscent of pickling vegetables with hot marinade.

So, the tomatoes are carefully placed in steamed, sterilized jars along with spices and seasonings.

Step 4. Then boiling water is poured into the jars. After 5-7 minutes, the water is drained and the procedure is repeated.

Step 5. At this time, prepare the marinade from the juice. To do this, pour the juice into a container, add sugar and salt at the rate of one level tablespoon per one and a half liter and bring to a boil. By the way, if you want to cook sweet tomatoes in tomato juice for the winter, the portion of sugar can be almost doubled.

Step 6. After 3 minutes of boiling, add a tablespoon of 9% vinegar to the juice and boil for another couple of minutes.

Step 7 The time has come to drain the water from the cans of tomatoes and pour in the boiling marinade. You should pour to the very top so that there is no empty space left in the container.

Step 8 Immediately seal the jar of tomatoes with sterilized metal or glass lids.

Step 9 The sealed containers are turned upside down and wrapped warmly.

Only after cooling the container with canned tomatoes can be removed for permanent storage.

Now there is something to please both family members and guests. It should be noted that these tomatoes have excellent taste, everyone treats themselves to them with great pleasure.

There is one universal dish, a wonderful appetizer that is especially popular in winter. We are talking about tomatoes in their own juice. What is it? How to cook it? You will learn everything in this article.

Tomatoes in their own juice are pickled tomatoes for which tomato juice serves as brine. IN classic version Apart from salt and tomatoes, no other ingredients are used, which makes this appetizer much healthier than similar preparations drenched in a large amount of vinegar.

The consistency of these tomatoes is very tender, and the taste of the “marinade” they produce is to die for!

This is usually consumed both as an independent snack and as some kind of addition to the main dishes. Soups are also prepared using tomatoes in juice, vegetable stew and various sauces.

Below are 5 popular homemade recipes. We prepare for the winter and more. Simply with tomatoes or with the addition of additional vegetables, with or without herbs and spices. There are also a couple of videos here where everything is shown and explained in detail.

Recipes

Classic tomatoes in their own juice (without salt and vinegar)

This recipe can be called simple and the most natural, since we do not use vinegar or even ordinary salt. Everything for natural taste.

As I said earlier, these tomatoes are suitable for stews, sauces, tomato soups and other things, since the composition does not contain any additives that affect the taste.

We will cook with sterilization, but if without it, then we will only have to store it in the refrigerator and not for very long.

Ingredients for 0.5 liter jar:

• Tomatoes – 400 g.
• Tomatoes for juice – 300-400 g.

How to cook

1. Tomatoes should ideally be small in size, such meaty varieties. They will keep their shape and are simply tastier when preserved.
2. Those that are used for juice can, on the contrary, be wrinkled, unsightly, and in some places even unripe. We pass them through a juicer or a meat grinder. As a last resort, you can just take tomato juice in boxes.
3. The resulting mass is placed on the fire and brought to a boil. Next, cook over medium heat, stir constantly, skim off the foam. Total time cook for approximately 45 minutes.
4. Back to whole tomatoes. We wash them and make a shallow cross-shaped cut on top of each one.
5. Fill with boiling water and leave for 5 minutes. Next, drain the water and remove the skins from the tomatoes. Some people cook with it, but, as for me, this peel then resembles a plastic bag.
6. Sterilize the jar and place peeled tomatoes in it. If desired, you can cut them into slices - it will fit more.
7. Pour boiling tomato juice, cover screw caps and put it on water bath. Sterilize for about 15 minutes in almost boiling water. Next, twist the jar, turn it over, cover it with a towel and leave until it cools completely.

By the way, I previously published an article about how . This is in case you have a lot of unripe tomatoes, or simply if you want something tasty and original.

A simple recipe for tomatoes in their own juice for the winter without sterilization

I think this option is not only simple, but also the most delicious! And all because, besides tomatoes, there is also bell pepper and various spices.

For convenience, we will use tomato paste. We will dilute it and get the juice, and we will cook the tomatoes in it. Yes, all the ingredients will undergo a long cooking process so that you don’t have to further sterilize them later.

Ingredients:

• Meaty tomatoes – 6-7 kg. (for several cans at once);
• Sweet bell pepper – 14-16 pcs.
• Tomato paste – 20 tbsp. spoon;
• Water – 3 tbsp. spoons;
• Vegetable oil – 3 tbsp. spoons;
• Sugar – 15 tbsp. spoon;
• Salt – 6 tbsp. spoon;
• Cloves – 2 tbsp. spoons;

Let's start cooking

1. Core the bell pepper and chop it finely. You can even put it through a meat grinder.
2. Pour water into a saucepan, stir in salt, sugar and tomato paste. Add cloves there too. Turn on the stove and wait for it to boil.
3. At the end add 3 spoons vegetable oil, preferably refined.
4. Place chopped peppers and washed tomatoes (whole) into a large saucepan and carefully pour hot tomato juice into them. Stir a little and bring to a boil again.
5. Turn on low heat and simmer the tomatoes for about 15 minutes. While the tomato mass is boiling, sterilize the jars and lids with boiling water.
6. Fill with tomatoes along with tomato filling jars, immediately tighten the lids. Then everything is standard: turn it over, wrap it and wait for it to cool. Then we put it in a dark, cool place.

Spicy tomatoes in tomato juice

And here the whole highlight is in adding a large amount of spices. We will also do without vinegar and other preservatives here. Thorough cooking and simply rinsing with boiling water will ensure sterilization and long shelf life.

By default, we roll up whole tomatoes, but if you wish, you can cut them into slices.

We will need:

• Small tomatoes – 2 kg.
• Tomato juice – 3 l.
• Salt – 5 tbsp. spoon;
• Sugar – 6 tbsp. spoon;
• Bay leaf – 6-8 pcs.
• Black peppercorns – 3 tbsp. spoons;
• Cloves – 1-2 tbsp. spoons;

Preparation

1. Rinse the tomatoes with water, then make several punctures in each with a fork or toothpick. This is to prevent them from bursting when heated.
2. Boil water, fill the jars to the top, and cover the top with lids. Let them stay like this for now.
3. Now let's move on to the juice. Pour it into a saucepan, add all the herbs and spices (pepper, bay leaf, salt, sugar, cloves). Stir, bring to a boil, cook for 5-7 minutes.
4. Drain the hot water from the cans and immediately pour in the boiling tomato juice. They poured it in and rolled it up with lids. That's all, actually! All that remains is to put it in a dark place, cover it with something warm, and the jars themselves should be upside down.

Spicy with garlic

Simple, aromatic and a little spicy - everyone will like it! If you wish, you can also add hot ground pepper.

Required Products:

• Beautiful fleshy tomatoes – 1.5 kg.
• Tomatoes that you don’t mind – 1.5 kg.
• Garlic – 12 cloves;
• Sugar – 3 tbsp. spoons;
• Salt – 1.5 tbsp. spoons;
• Sunflower oil (odorless) – 1 cup;
• Vinegar (70%) – 1 tbsp. spoon;
• Black peppercorns – 10 peas;

Cooking process

1. Wash good tomatoes, cut out the stems, and cut them into quarters.
2. Grind the remaining tomatoes through a meat grinder (you can use a blender or even a juicer). Pour into the pan, add salt, butter, sugar, pepper. Turn on medium heat and wait for it to boil, stirring frequently.
3. While we put the tomato slices and garlic cloves into jars.
4. The tomatoes have boiled, boil for 15 minutes, at the end add the vinegar essence, mix and pour into jars.
5. Cover with lids and, to be sure, sterilize for an additional 15 minutes (in a microwave, double boiler, or simply in a water bath).
6. Roll up the lids, turn the jars over, wrap them in a blanket and wait until it cools down.

Recipe for tomatoes in their own juice for the winter (original with onions)

The essence is the same here, but with a small nuance that will pleasantly surprise anyone who decides to try this snack.

The trick is that we stuff each tomato with a slice of onion. As a result, it is thoroughly saturated with onion juice, and the onion itself retains a pleasant crispness.

Ingredients:

• Tomatoes – 3 kg.
• Tomato juice – about 2 liters;
• Salt – 50 g for each liter of juice;
• Bay leaves - several;
• Garlic cloves – 5 pcs.
• Onions – 2 large heads;

How to make this blank

1. Peel the tomatoes from the stems, plus make a small depression for a piece of onion.
2. Chop the garlic cloves a little, and also cut the onion into small pieces.
3. Fill glass jars with boiling water for 5-10 minutes, then pour out the water and begin to put tomatoes in them. Take the first one, insert a piece of onion and a piece of garlic inside. We do this with everyone.
4. Sprinkle the remaining onion pieces over the contents of the jars.
5. Bring the juice to a boil, dissolve salt in it, add pepper and bay leaf. Once it boils, simmer for another 10 minutes.
6. Now remove the lids, quickly pour into jars and close immediately. Since we will not do sterilization, these jars should be stored cool after cooling, preferably in a cellar or refrigerator. This way they will last longer and will not sour.

• As it was said somewhere at the beginning of the article, choose dense varieties of tomatoes and preferably small ones if you want them to retain their shape even after several months of preservation.
• Whether or not to remove the peel is a personal matter for everyone. Some people don’t like this skin because it then becomes very dense and gets in the way. For some it doesn't matter. To quickly remove the skin, pour boiling water over the tomatoes for a couple of minutes, making a shallow cut on them.
• In addition to red ones, you can also use green tomatoes. This does not change the cooking technology, but the taste becomes different, and some may even like this option more.

1 jar

1 hour 25 minutes

83 kcal

3 /5 (2 )

Tomatoes in their own juice are an excellent snack and a great addition to various dishes in the winter. Canned tomatoes are also used to prepare various dishes, and the resulting juice cannot be compared with store-bought ones.

Recipe for rolling tomatoes in tomato sauce

Kitchenware: sterilized 3-liter jar, sterilized iron lid, kitchen scales and measuring utensils, a saucepan of at least 3 liters, a long wooden spoon, a machine for rolling up lids, a warm blanket.

Ingredients

Step-by-step preparation

1. Wash 2-2.5 kg of tomatoes thoroughly, then lay them on a towel to dry completely.
   
   
2. We sort the fruits by size and place them in a jar on top of the spices. Do not compact them too much, as they may become wrinkled.
   
   
3. Pour 2-2.5 liters of clean water into the pan and bring it to a boil.
   
   
4. Carefully fill the jar of tomatoes with boiling water up to the neck, while pouring water in the center and not on the walls of the container.
   
   
5. Cover the jar with a lid and leave it in this form to infuse and cool for 10 minutes.
   
   
6. Pour 1-1.5 liters of tomato juice into a saucepan and place on medium heat.
   
   
7. When the liquid begins to boil, reduce the heat to low and add 15-20 g of sugar, 45-50 g of salt.
   
   
8. Stir everything well and add 9-11 pieces of black peppercorns, as well as 2 bay leaves and 10-12 ml of vinegar.
   
   
9. Simmer the sauce for 13-15 minutes, stirring the mixture periodically and skimming off the resulting foam with a spoon.
   
   
10. After 10 minutes, carefully drain the water from the jars, cover them with lids and wait for the sauce to be prepared.
    
    
11. Fill the jar with hot sauce up to the neck.
    
    
12. We cover the container with a lid and roll it up using a special machine designed for this. Turn the jar upside down and place it in a dark place.
    
    
13. Wrap the preserved food well in a warm blanket and leave it like that until it cools completely.
    
    
14. We send the cooled jars to a storage area for preservation.
    
    

Video recipe for canning tomatoes in tomato sauce for the winter

Step-by-step process for canning tomatoes tomato sauce can be viewed in the video below.

• Before you start canning, you need to prepare the jars. First of all, they must be thoroughly wiped with a stiff brush, rinsed in warm water with a small amount soda Then rinse thoroughly with clean water and dry, turning the neck down. Before directly filling the glass container with vegetables, it is necessary to pour boiling water over it again.
• Iron lids also need to be thoroughly washed with soda or soap., then place in boiling water for 20 minutes. It is advisable to carry out this procedure before directly rolling up the cans.
• Tomatoes must be thoroughly washed in warm water, removing the slightest dust and dirt.
• You should not use different varieties of tomatoes for canning.. It is best to choose dense, medium-ripe fruits of the same size, preferably medium or small varieties.
• To prevent the fruits from cracking, they must be pierced with a thin needle or toothpick in the area of ​​the stalk.
• During preservation, you can safely add various spices in accordance with personal taste preferences: horseradish, parsley, bay leaf, tarragon, dill, black allspice, whole cloves of garlic, pieces of hot red pepper, cherry and currant leaves.
• By this recipe You can preserve green tomatoes in tomato sauce for the winter. The fruits are different extraordinary taste and will definitely retain their solid shape.

Recipe for canning tomatoes in their own juice

Cooking time: 55-65 minutes.
Calorie content (per 100 g): 78-81 kcal.
Quantity of preservation: for six liter cans.
Kitchenware: several deep containers, kitchen scales and measuring utensils, a toothpick, six liter sterilized jars and iron lids, a juicer, a saucepan of at least 4 liters, a long wooden spoon, a cloth napkin, a large saucepan, a warm blanket, a machine for rolling up lids.

Ingredients

Step-by-step preparation

1. Wash 3 kg of small, elastic tomatoes of the same degree of ripeness thoroughly in warm water, then put them in a deep bowl. Place 2 kg of washed, fleshy tomatoes of any size in a separate bowl. You will need them to prepare tomato juice.
   
   
2. We pierce small fruits with a toothpick in several places. It is advisable to make about four holes - this will guarantee that the tomatoes will not crack when poured with very hot juice.
   
   
3. Place the prepared tomatoes tightly in pre-washed and sterilized jars.
   
   
4. We cut the fleshy tomatoes into four parts and pass them through a juicer. As a result, we will get pure tomato juice.
   
   
5. Pour the tomato juice into a saucepan and bring the liquid to a boil over medium-low heat.
   
   
6. Add 45-50 g of salt and 25-30 g of sugar to the boiling liquid, mix everything well and reduce the heat to low.
   
   
7. After boiling the juice for 10-15 minutes, taste it for salt, add a little more if necessary and bring to a boil again.
   
   
8. Fill the jars of tomatoes with hot juice up to the neck.
   
   
9. Cover them with lids, which we pour boiling water over in advance. Now we select a large pan, put a cloth napkin on the bottom and place the filled jars in it.
   
   
10. Pour warm, almost hot water into the pan. In this case, the water level should be up to the hangers of the container. Next, we wait for the water to boil, and thus sterilize the jars in water for about 8-10 minutes.
    
    
11. After a while, remove the jars from the pan and roll them up. We turn the glass containers upside down, send them to a dark place, and wrap them in a thick blanket.
    
    
12. We leave the preservation in this form until it cools completely.

    Did you know? Tender tomatoes in their own juice, prepared according to the instructions described above, are well stored both in the cellar and in any other suitable place.

    
    
    

Video recipe for canning tomatoes in their own juice for the winter

The complete process of canning tomatoes in their own juice according to the recipe described above is shown in the video below.

Recipe for green tomatoes in their own juice

Cooking time: 15-25 minutes.
Calorie content (per 100 g): 76-79 kcal.
Quantity of preservation: for one 3-liter jar.
Kitchenware: one 3-liter jar, a long kitchen knife, a saucepan of at least 3 liters, a measuring cup, a nylon lid.

Ingredients

Step-by-step preparation

1. Bottom clean and dry three-liter jar lay out 2-3 dill umbrellas.
   
   
2. Cut 8-10 garlic cloves in half so that the tomatoes are thoroughly marinated. Place half of the total amount of garlic on top of the dill.
   
   
3. Add 2 leaves of horseradish, cherries and currants.
   
   
4. Wash 15-20 green tomatoes thoroughly in warm water, then dry. Lightly cut each fruit crosswise using a sharp knife so that the fruits are well marinated.
   
   
5. Place the prepared tomatoes tightly in a glass container.
   
   
6. On top of the fruits we place the remaining cloves of garlic, a horseradish leaf and 10-15 pieces of black peppercorns.
   
   
7. Pour 1.5 liters of water into the pan, then add 20-25 g of sugar, 20-25 g of salt and 20-25 ml of mustard.
   
   
8. Stir the cold marinade until all ingredients are completely dissolved in the water.
   
   
9. Pour the prepared marinade over the compacted tomatoes up to the neck. Cover the jar with a nylon lid and send it to a cold, dark place.
   
   

Video recipe for canning green tomatoes for the winter

The process of canning green tomatoes according to the above recipe is shown in the video below.

• Don't skimp on horseradish leaves, since they are the ones who help maintain the density of tomatoes.
• To prepare the brine It is best to use mineral, spring or purified water. Do not use tap water under any circumstances, as it will negatively affect the taste of the product.

I advise you to read detailed information on how to prepare. This is a very satisfying and healthy snack with a spicy flavor. Most modern housewives love to do. The most aromatic dish will delight everyone who prefers healthy and tasty food.

I suggest you cook very delicious preparation for the winter - tomatoes in tomato juice. The recipe is easy to prepare, and the results are wonderful! How great it will be to open a jar of tomatoes in tomato juice in winter and offer it to guests and family. It will be very tasty with boiled potatoes, With meat dishes, and just as a snack. And one more thing: the recipe allows you to use substandard tomatoes, which is convenient.

So, the main ingredients for preparing tomatoes in tomato juice for the winter are the simplest - tomatoes and salt. I added more garlic hot pepper and spices, but this is not at all necessary! Take the ripest tomatoes for juice, and small or medium-sized ones for the preparation itself.

We cut large tomatoes into large pieces so that they can be easily passed through a juicer.

If you have a manual one, then you can adjust the density of the squeezes. And if, like mine, it’s electric, run the squeezes through the juicer again. What remains is a thick mass that can be used in preparing soup or a main course.

From 1 kg of tomatoes I got 1 liter of juice, it may turn out a little less, depending on the juiciness of the tomatoes.

Pour the juice into a saucepan, add salt, bring to a boil. You need so much salt that the juice is slightly salted, because the tomatoes will take up some of the salt. Cook the juice over moderate heat for 10-15 minutes, skimming off the foam (it can also be used in preparing other dishes). After boiling, I got 700 ml of tomato juice.

While the juice is boiling, sterilize the jars over steam, add garlic, half a pepper, spices and tomatoes.

I prick the tomatoes with a toothpick near the stem to prevent the skin from bursting. Pour boiling water and leave for 10 minutes, covering with a lid.

Then drain the water, pour hot tomato juice over the tomatoes, close the lid tightly (I use thick nylon ones), turn over, wrap and leave until cool. After this, we put the tomatoes in tomato juice away for the winter in a cellar or other dark, cool storage.

It took me 500 ml of juice per liter jar. I placed the rest of the juice in a ziplock bag and put it in the freezer. It can be used in winter as a dressing for soups or main courses.

Tomatoes in tomato juice are ready! Help yourself to your health!