Tomatoes in their own juice without vinegar

Among other tomato blanks tomatoes in their own juice without vinegar will be of interest to everyone who strives for a healthy lifestyle. Since the result is very promising - tomatoes are very reminiscent of fresh ones, both in taste and in aroma, and the workpiece can be easily stored all winter in normal room conditions, only without access to sunlight.

How to cook tomatoes in their own juice without adding vinegar

Many are accustomed to the fact that most vegetable preparations for the winter are made with the obligatory presence of vinegar, which helps the dishes not to deteriorate over a long period of storage.

But tomatoes themselves contain a sufficient amount of acid in the fruits, so tomato juice after heat treatment can be considered as an additional preservative. And if you use additional heating of vegetables and only boiling foods when rolling, then you can do not only without vinegar, but even without sterilization.

Although sterilization has always been and remains the most reliable way to preserve vegetable preparations without vinegar for the winter.

There are also recipes according to which tomatoes are boiled in their own juice for a relatively long time to ensure their reliable preservation for the winter.

Finally, garlic and horseradish can provide additional safety for tomato preparations. Recipes with their content also do not require the addition of vinegar.

Sterilized tomatoes in their own juice without vinegar

This recipe for making tomatoes in their own juice has existed for many years - our grandmothers still sterilized jars in boiling water - and in terms of its reliability, few technology will yield to it.

You need to prepare:

• 4 kg of tomatoes with dense skin;
• 4 kg of soft and juicy tomatoes;
• 3 tbsp. tablespoons of salt and sugar;
• 5 pieces of cloves;
• 5 dill inflorescences;
• 2 black peppercorns per jar.

In this recipe, it is enough to simply wash the jars, they do not need preliminary sterilization.

1. Dill and cloves are placed at the bottom of each jar.
   Comment! Here you must, first of all, be guided by your taste, because with a large number of spices, tomatoes may not be to everyone's liking.
2. The jars are filled with tomatoes, trying to have fruits of the same degree of ripeness in one jar, if possible.
3. Large tomatoes are usually placed at the bottom of the jar, and smaller ones at the top.
4. To prepare tomato filling, the juiciest and softest tomatoes are passed through a meat grinder or juicer. You can even just cut them into pieces and grind them with a blender.
5. After that, the tomato mass is placed on a fire and boiled, stirring constantly, until the foam stops forming.
6. If you wish, you can additionally rub the tomato mass through a sieve, achieving its uniformity and freeing it from the skin and seeds. But there is no special need for this procedure - the preparation in its natural form will turn out to be very tasty.
7. Add sugar, salt and pepper to tomato juice and boil for another 5-7 minutes.
8. Finally, pour the boiled juice over the tomatoes in jars and place them in a wide pot of warm water for sterilization. It is advisable to put a stand or at least a towel at the bottom of the pan.
9. If necessary, add water to the pan so that its level is half the height of the cans.
10. After boiling water in a saucepan, liter cans are sterilized - 15 minutes, three-liter - 30 minutes.
11. The lids are sterilized in a separate bowl.
12. Jars of tomatoes, one at a time, are tightened with lids and they are stored. And without vinegar, they keep well.

A simple recipe for tomatoes in their own juice without vinegar

There is also a simple recipe for making tomatoes in their own juice without vinegar, which does not even use sterilization. But, of course, jars for storing the workpiece must be sterilized in any case.

This recipe uses the simplest components:

• 4 kg of tomatoes;
• 40 g salt;
• 50 g of sugar.

In order for tomatoes in their own juice to be well preserved in winter without sterilization and without vinegar, the method of heating vegetables is used.

1. At the first stage, juice is prepared from the softest fruits in the traditional way, described in detail above.
2. The most beautiful and strongest tomatoes are washed and distributed in jars to the very neck.
3. And then they are poured with ordinary boiling water and left, thus, to warm up for 8-10 minutes.
4. After a specified period of time, it is drained, heated again to a boil, and the tomatoes in jars are again poured with it.
5. Simultaneously bring tomato juice to a boil, add spices to it and boil for 10 to 20 minutes.
   
6. Hot water is poured from cans of tomatoes for the second time, they are immediately poured with boiling tomato juice and immediately tightened with sterile lids.

How to close tomatoes in their own juice without vinegar and herbs

You should act in exactly the same way according to this recipe. Here, only tomatoes in their own juice acquire an additional aroma due to the addition of a variety of greens.

Different types of herbs can be used. They harmonize best with tomatoes:

• dill;
• basil;
• parsley;
• cilantro.

The preparation method is absolutely similar to that described in the previous recipe.

1. The herbs are washed thoroughly.
2. Cut with a sharp knife.
3. Add to boiling tomato juice 5 minutes before cooking.

Recipe for delicious tomatoes in their own juice without vinegar with garlic and bell pepper

According to this recipe, all vegetables are thoroughly boiled in tomato juice, so there is no need to add vinegar, and sterilization becomes unnecessary. To simplify the process, instead of tomatoes for juice, you can take tomato paste or even ready-made tomato juice.

• 6 kg of fleshy medium-sized tomatoes (to fit into a jar);
• 15 bell peppers;
• head of garlic;
• 15 Art. tablespoons of sugar;
• 6 tbsp. tablespoons of salt;
• 20 Art. tablespoons of tomato paste;
• 3 tbsp. tablespoons of refined sunflower oil;
• 2 tbsp. spoons of cloves.

The following steps are required to prepare delicious tomatoes in their own juice.

1. Bell peppers and garlic are separately minced with a meat grinder.
2. In a saucepan, tomato paste is diluted with a triple amount of water, sugar, salt, cloves are added and put on fire.
3. After boiling, add sunflower oil.
4. Place the washed whole tomatoes with chopped peppers in a large wide saucepan with a thick bottom.
5. Hot tomato sauce is carefully added to them, brought to a boil and, turning on the minimum heating, simmer for 15-20 minutes.
6. Add garlic and heat for another 5-6 minutes.
7. During this time, jars with lids are sterilized.
8. Each jar is filled in turn with tomatoes with hot tomato and vegetable filling, sealed and wrapped upside down for 24 hours.

Tomatoes in their own juice without vinegar: a recipe with horseradish and garlic

Tomatoes cooked according to this recipe without vinegar will attract, above all, a strong half of humanity. Because they are spicy, aromatic and very tasty. Hardly anyone will want to drink juice from such tomatoes, but it is a ready-made vigorous seasoning for any dish.

You will need the following products:

• 2 kg of dense tomatoes such as cream;
• 2 kg of juicy and ripe tomatoes of any kind and type;
• 80 g minced garlic;
• 80 g of pureed horseradish;
• 250 g bell pepper;
• 1 pod of hot pepper;
• 2 tbsp. tablespoons of salt;
• 4 tbsp. tablespoons of sugar.

According to the method of preparation, this recipe without the addition of vinegar differs little from the traditional one, which uses heating of all components.

1. First, the tomato juice is prepared in the usual way.
2. Horseradish, garlic and both types of peppers are peeled, chopped using any available cooking unit and mixed with tomato juice.
3. Then it is heated to a boil and boiled for no more than 10-12 minutes.
4. Dense tomatoes, as usual, are laid out in jars and poured twice with boiling water, each time keeping in it for about 10 minutes, then draining the water.
5. After the second pouring, the tomatoes are poured with boiling juice from tomatoes and other vegetables for the third time and immediately tightened with sterile lids.

Tomatoes in their own juice without vinegar essence with basil and olive oil

This recipe for tomatoes without vinegar is taken directly from Italian cuisine and in the cold season from an open jar of tomatoes will draw the breath of a sultry Mediterranean summer.

The composition of the components is very simple:

• 1 kg of tomatoes;
• 110 g of basil leaves;
• 110 g olive oil;
• 3 cloves of garlic;
• salt, sugar - to taste
• a pinch of red pepper.

And cooking tomatoes with this recipe is even easier.

1. Tomatoes must be scalded with boiling water, and then poured over with ice water, and then free them from the skin without any problems.
2. Cut the peeled tomatoes into halves or quarters.
   
3. The garlic is crushed using a press, and the basil is finely chopped by hand.
4. Heat olive oil in a frying pan, add pepper and garlic, fry for a couple of minutes.
5. Put chopped tomatoes there, add spices and sprinkle with basil.
6. Stew for about 10 minutes and spread the tomato mixture into small jars.
7. Banks are sterilized for 10 to 15 minutes and rolled up.

The original recipe for tomatoes in their own juice without vinegar

Anyone who tastes these tomatoes will be pleasantly surprised. And the thing is that each fruit contains an interesting onion-garlic filling, which retains its crispness during storage.

You need to prepare:

• 3 kg of tomatoes;
• about 2 liters of finished tomato juice;
• 2 large heads of onions;
• 3 cloves of garlic;
• 50 g of salt per liter of juice;
• Black peppercorns and bay leaves - to taste.

Cooking steps:

1. Peel the onion and garlic and cut into small pieces.
2. The tomatoes are washed, the stalk is cut out and a small indentation is made in this area for the filling.
3. Insert one piece of onion and garlic into each tomato.
4. Stuffed tomatoes are tightly placed in freshly sterilized, still hot jars, and the free space is filled with the remaining pieces of onion.
5. Simultaneously, the tomato juice is heated to a boil, salt and spices are added as desired and boiled for 12-15 minutes.
6. Pour the stuffed tomatoes with boiling juice and immediately roll up.

Since sterilization is not provided for by the recipe, it is better to store the workpiece in the refrigerator or in the cellar.

How to store

Almost all tomatoes in their own juice, made according to the recipes described above (except for the last one), can be stored at normal room temperature for a year. You just need to make sure that there are no heating devices nearby, and that sunlight does not fall on them.

In the cellar, they can be stored even for up to three years.

Conclusion

Tomatoes in their own juice can be easily cooked even without vinegar and will keep well. A variety of recipes will allow even the most fastidious housewife to choose something suitable for himself.

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