Tomatoes in their own juice
By harvesting tomatoes in your own juice for the winter, you get 2-in-1: delicious canned tomatoes and tomato juice, which can be used for borsch, gravy or just drink it!
It is more convenient to harvest tomatoes in their own juice in small banks with a volume of 0.5-1 l.
Ingredients for Tomatoes in Own Juice
For two 0.5 l and one 0.7 l cans, approximately:
- 1 kg of small tomatoes;
- 1.2-1.5 kg large;
- 1,5 - 2 tablespoons without top of salt;
- 1 tablespoon of sugar.
I indicate the number of tomatoes per juice with a margin, because it is better to cook more juice. Its quantity for pouring tomatoes can vary: depending on how compact the tomatoes are in the jars, juice may need more or less. If the fill is not enough, this is not very convenient - you will urgently need to do an additional portion. And if there is more juice - you can roll it separately or drink it just like that - the juice is very tasty!
It is better to take canned tomatoes for small, strong - for example, grades of cream. And for juice - on the contrary, we choose large, soft and ripe.
Salt for workpieces is suitable only for large, not iodized.
Cooking tomatoes in your own juice
We prepare jars and lids, sterilizing them in a way convenient for you. Wash the tomatoes thoroughly. We will arrange small tomatoes in jars, and from large ones we will prepare tomato juice.
There are two ways to get juice from tomatoes. The old fashioned way: you can cut tomatoes into parts - quarters or eighths, depending on size. Pour a little water into the enameled dishes, put the tomato slices, boil, and then rub the tomato mass through a sieve. But this is a very time-consuming method, so I prefer to make tomato juice in a modern way - using a juicer. Now there are many different models, check if yours is suitable for tomatoes.
We put the tomato juice in an enameled bowl on the fire and bring to a boil. Add salt and sugar, mix to dissolve. Pour tomatoes in jars with hot tomato juice, not reaching 2 cm to the brim. We try to keep the tomatoes covered in juice.
Further, there are a couple of options. The first is to sterilize the workpieces. At the bottom of a wide pan we put a cloth or a folded dishcloth. We put the jars covered with lids so that they do not touch each other and the walls of the pan. Pour water over the shoulders of cans. Bring to a boil and from the moment of boiling, sterilize a 0.5 liter jar for 10 minutes, 1 liter for 15 minutes. And then roll up the key or screw caps.
I like the second way: pour tomatoes with juice, cover the jars with lids and wait until they cool to such an extent that you can pick it up. We pour the juice back into the pan (it is convenient to use a special lid with holes so that the tomatoes do not “run away” with the juice) and bring it to a boil again. Re-fill the tomatoes with boiling juice and let cool. Finally, we carry out the procedure for the third time, pour tomatoes and immediately roll up the key.
We put the tomatoes in their own juice with the lids down and cover with something warm until they cool. Then we store it in a cool place, for example, a pantry or a cellar.
In winter, it will be great to get a jar of tomatoes in your own juice in order to treat yourself to fragrant tomatoes and delicious tomato juice in summer!