Cherry tomatoes in their own juice

Cherry tomatoes in their own juice, closed according to original recipes, will become a delicious treat in winter. The fruits retain a considerable part of the vitamins, and the sauce enriches them with a special aftertaste.

The undoubted advantage of cherry tomatoes

Cherry tomato varieties stand out for their high sugar content, not to mention the exquisite miniature shape - round or oval. Small tomatoes, cooked according to the recipes, decorate any dish.

Cherries are rich:

• potassium, which removes excess fluid;
• iron to prevent anemia;
• magnesium, which helps the body to adapt to temperature changes;
• serotonin, which gives vigor.

In all recipes, the hostesses advise each fruit to pierce in the separation zone of the stalk so that it is completely saturated with the filling and to prevent cracking of the skin. For a tomato, overripe small tomatoes are selected as a marinade, the fruits are passed through a blender, meat grinder or juicer.

Classic ratio of ingredients in a container: 60% tomatoes, 50% liquid. In common recipes for 1 liter of tomato sauce for pouring in its own juice, put 1-2 tablespoons of salt and 2-3 sugar. The salt is absorbed by the fruits, and, according to reviews, the harvest does not feel oversalted. More sugar accentuates the sweet cherry flavor.

The usual spices: black and allspice, cloves, laurel and garlic are added to any recipes in various variations according to taste preferences. It is quite possible to do without these spices. Before filling the container with liquid, one dessert or teaspoon of vinegar is poured into each container to the top, unless a different amount is indicated in the recipe.

Cherry tomatoes in their own juice without sterilization and without vinegar

This recipe does not include pepper, cloves, or bay leaves. The absence of spices and additional acid fully reveals the natural taste of cherry canned in its own juice.

They calculate how many jars there will be enough tomatoes, given that for tomato sauce, by weight, approximately the same amount of fruit is needed as for canning. Vinegar is not used, because the fruits in their own juice are rich in natural acids.

1. Add granulated sugar to the resulting tomato mass, salt and boil the filling for 15–20 minutes.
2. Fill the containers with tomatoes.
3. Insist vegetables in boiling water for 9-12 minutes and drain the liquid.
4. Immediately fill the jars with cooked sauce, close, turn over and wrap up for further passive sterilization.
5. Remove the shelter after the blanks have cooled.

Sterilized cherry tomatoes in their own juice with lemon balm

Recipe without the use of vinegar, because tomatoes in their own juice a sufficient amount of acid is obtained.

Spices are prepared:

• garlic - 2 cloves;
• laurel leaf;
• a sprig of lemon balm;
• dill inflorescence;
• 2 grains of allspice.

Preparation:

1. Boil a tomato.
2. Fill jars with herbs and fruits with boiling tomato mass.
3. Set to sterilize. For a half-liter container, 7–8 minutes of boiling water in a basin is enough, for a liter container - 8–9.
4. Having rolled up, the containers are turned over and covered with a thick blanket so that the workpiece is warmed up.

Cherry tomatoes for the winter in their own juice with celery and basil

Collect into two containers of 0.5 liters:

• 1.2 kg of cherry tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• 2 tsp vinegar 6%, which is added at the end of cooking the tomato mass, after 10 minutes of boiling;
• 2 sprigs of celery;
• a bunch of basil.

Cooking steps:

1. Vegetables and herbs are placed in sterilized containers.
2. Insist in boiling water for 6-7 minutes.
3. The rest of the fruits, doused with boiling water and peeled off, are mashed in a blender and the tomato is boiled for 6 minutes, according to the recipe, throwing a bunch of basil into the mass, which is then taken out.
4. Pour the tomatoes with hot sauce and tighten the container with sterilized lids.

Peeled cherry tomatoes in their own juice

For this recipe, add garlic to the sauce as desired.

Use:

• allspice - 2 grains;
• 1 star carnation;
• 1 teaspoon vinegar 6%.

Cooking process:

1. From overripe and substandard cherry tomatoes are cooked.
2. Pour boiling water over the fruit for canning in a large bowl and drain the water immediately.
3. Peel the tomatoes by placing the fruits in sterilized jars.
4. Fill the containers with the prepared sauce.
5. Sterilized and rolled up.
6. Then, upside down, canned food is wrapped in warm clothes until it cools down throughout the day.

Cherry tomatoes in their own juice with garlic

Put in a low-volume container:

• 2-3 black peppercorns each;
• 1-2 cloves of garlic, coarsely chopped.

Cooking:

1. Vegetables and spices are placed in jars, poured with freshly boiled tomato, to which vinegar has been added.
2. Sterilized, rolled up and covered with a blanket to cool slowly.

Cherry tomatoes in their own juice for the winter with cloves and hot peppers

To cherry on a half-liter bottle, in accordance with the recipe, you need to take:

• 2-3 strips of bitter fresh pepper;
• add 2-3 carnation stars to the fill;
• add greens as desired: inflorescences or twigs of dill, parsley, celery, cilantro;
• garlic is also used to taste.

Preparation:

1. Prepare tomato sauce by adding vinegar 6% at the rate of 1 tsp. for each container.
2. Tomatoes are stacked with other ingredients.
3. Vegetables are infused in boiling water for 15–20 minutes.
4. Then the cans are filled with pouring and closed, wrapping until they cool.

Recipe for spicy cherry tomatoes in their own juice with cinnamon and rosemary

This pouring for small tomatoes with an exotic aroma of southern spices aftertaste gives a warming feeling of warmth and comfort when consumed.

Calculated for containers with a volume of 0.5 liters:

• cinnamon - a quarter of a teaspoon;
• one sprig of rosemary is enough per liter.

Cooking steps:

1. The sauce is made from ripe small tomatoes, adding first the rosemary and cinnamon. The recipes allow the use of dried rosemary, but half as much as fresh.
2. Salt, sweeten to taste, pouring in vinegar at the end of cooking, after 10-12 minutes of boiling the sauce.
3. Cherry is soaked in hot water for 15-20 minutes.
4. After draining the liquid, fill the container with fragrant sauce and twist.

A simple recipe for cherry tomatoes in its own juice with bell pepper

For a half-liter jar, collect:

• 3-4 strips of sweet pepper;
• 1-2 coarsely chopped garlic cloves;
• on a sprig of dill and parsley.

Cooking process:

1. Overripe tomatoes are refined with vinegar.
2. The cylinders are filled with herbs and vegetables.
3. Pour in hot water for 10–20 minutes.
4. After draining the liquid, fill the containers with tomatoes with sauce, spin and cool slowly under a warm shelter.

How to roll up cherry tomatoes in your own juice with aspirin

No vinegar is needed for the recipe: the tablets prevent the fermentation process. On a jar with a volume of 0.5 liters, collect, except for tomatoes:

• 3-4 pieces of sweet pepper;
• 1-2 rings of hot pepper;
• 1 small inflorescence of dill;
• 1 whole garlic clove;
• 1 aspirin tablet.

Cooking:

1. First, the tomato mass is boiled from ripe fruits.
2. Fill the containers with spices and vegetables.
3. Insist 15 minutes in hot water.
4. Pour in boiling sauce and roll up.

How to store cherry tomatoes in their own juice

According to the recipes given, tomatoes are completely soaked in spices after 20-30 days. Vegetables become tastier over time. Tomatoes that are properly closed can last for over a year. In apartment conditions, it is better to use canned food until the next season.

Conclusion

Cherry tomatoes in their own juice are easy to cook. When using vinegar as a preservative and even without it, containers with fruits are well preserved. You will want to repeat the blanks with amazing taste for the next season.

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