Olga 8.08.12
Good afternoon.
The recipe for tomatoes in their own juice contains no vinegar at all. Are these tomatoes only stored in the refrigerator? Will they explode at room temperature?

Alyona
And to you, Olga, good day! Ripe tomatoes themselves contain a sufficient amount of acid, which is a natural preservative. If all the requirements for sterilizing dishes (bottles and lids) and sterilizing tomatoes in juice are met, then these tomatoes are perfectly stored at room temperature (it is still not advisable to place them near a battery). Of course, if possible, it is better to store any seaming on the balcony or in the cellar, but this is not necessary.

Dina 08/05/13
I made everything according to your recipe. The tomatoes turned out beautiful, and I think they were tasty. We'll open it in winter, then we'll try it :-)

Leila 08/13/13
I have two buckets of Cherry tomatoes ripe in my garden bed. Do you think they can be rolled in tomato juice according to your recipe? Cherries have thin skin, won't they fall apart? If everything worked out, it would be very good, beautiful and original.

Alyona
Leila, you can safely roll up cherry tomatoes according to my recipe. As usual, wash the tomatoes, prick each tomato at the stem with a toothpick so that they do not crack when you pour hot juice. For tomato juice, it is better to use regular tomatoes.

Summer resident 08/13/13
I have a question. In your recipe for rolling tomatoes, the phrase Cook the chopped tomatoes in an enamel bowl until they become soft means that the tomatoes are boiled in their own juice or do you need to add water? And also, should the skins of those tomatoes that we put in jars be removed or not?

Alyona
No need to add water. To make the tomatoes release their juice faster, cover the pan with a lid. If you don’t want to spend a lot of time preparing the juice, you can mince the tomatoes and then cook the juice.
Whether or not to peel the tomatoes is at your discretion; this does not particularly affect the canning recipe. The only thing is that it will take extra time to scald the tomatoes and then peel them. And also, peeled tomatoes are softer, more of them fit in a jar, so less tomato juice is required.

Nina Zubko 08/14/13
Everything turned out great! I rolled up ten three-liter bottles according to your recipe. The tomatoes are beautiful. Thanks a lot!

Irina 11/21/13
I also make these tomatoes using the same recipe. I only use the microwave to speed up the juice preparation process. I cut the tomatoes into slices, put them in a bowl, cover with a MV lid and leave for 3 minutes. Tomatoes also release juice. And then I put it through a screw juicer. It will be faster this way.

Alyona
Irina, thank you for the interesting addition to the recipe.

Zukhra 02/07/14
What could be better than tomatoes in their own juice...?! I have always planted a lot of tomatoes, and always several favorite varieties. I preserved a little in the usual way with spices, but mostly in its own juice). Such tomatoes were eaten quickly and the tomato juice was used to prepare some dishes, instead of the same purchased tomato paste or sauce. A very practical preparation!

Lilia 07/29/14
Your tomatoes in juice turned out beautiful, Alena, and there are a lot of positive reviews. So the recipe is good, I will use it.

Ekaterina 08/03/14
Very good recipe, I rolled tomatoes last year, so I’m going to make them again. My son enjoys drinking the juice; I don’t buy industrial juice.

Alyona
Ekaterina, thank you for your feedback, wish you good health)))

Marina 09.08.14
I have been preparing these tomatoes for 10 years now. My family loves them very much. At first I prepared the juice with a meat grinder, but now a juicer saves the day. They are stored in my house in a closet not far from the stove and have never exploded. This year I decided to sterilize it in the oven, let's see what happens.

Julia 08/13/14
Good afternoon The recipe describes in great detail the process of preparing tomatoes, but I have a question: in some recipes they write that jars of tomatoes are pasteurized at a temperature below 100 degrees without bringing the water to a boil. As I understand it, in your recipe the water should boil? Thanks for the answer!

Alyona
Yulia, you understood correctly, the water should boil.
Heat treatment at temperatures below 100 degrees is called pasteurization; as a result of pasteurization, bacteria die, but spores survive. Sterilization is considered a more reliable method of heat treatment; boiling kills bacteria and most spores. This type of seaming is much better preserved and does not need to be stored in the refrigerator. Simply store in a cool, dark place.

Natalya 08/15/14
I rolled up several bottles of tomatoes according to your recipe. Just to save time, I filled them with purchased tomato juice. Of course I boiled it thoroughly. Do you think they will be stored well?

Alyona
Natalya, with store-bought tomato juice, rolling is much more expensive. As for storage, the tomatoes should stand normally, because the juice has already been sterilized once at the factory. True, for the same reason, it is no longer as healthy as freshly prepared at home.

Irina 08/18/14
I can’t understand how jars are sterilized. Do we put the filled jars in boiling water for 30 minutes? But how do you then get them out of the hot water and how long does the water reach the jars? It’s boiling, which means it can get into the jar?

Alyona
Irina, be sure to buy special tongs for the canning jar; they cost pennies, but they greatly simplify the canning process.

• First wash the jars and lids thoroughly, then scald them with boiling water.
• Place tomatoes in prepared jars and fill them with hot tomato juice. Fill the jar to the shoulder line or slightly below (as in the photo). You cannot fill it to the very top, because when heated, the liquid expands and the juice begins to pour over the edge.
• Prepare a large pan of hot water in advance. It is also advisable to measure the required volume in advance.
• Carefully place the cans of tomatoes into the pan (the cans are covered with lids, but not rolled up).
• The water level in the pan is one and a half to two fingers below the top edge of the jar. Boiling water should not be poured into jars.
• We sterilize according to the recipe, depending on the volume.
• We take out the jars using tongs, which help to grab the hot jar at the very neck. Since 2 or 3 liter bottles weigh quite a bit, we definitely call on helpers with biceps)))
• Roll up the tomatoes in a tomato sauce.

Svetlana Anatolyevna 05.09.14
Thanks for the recipe, the tomatoes are good.

Vika 02.22.15
As for me, this is just the perfect recipe for twisting tomatoes for the winter, as they say, two in one. My whole family eats them with great pleasure, and I use tomatoes to make borscht. It turns out that I save both cans and space in the pantry)). And the most important thing is that there is no vinegar here, I even give these tomatoes to my two-year-old son without fear.

Galina Sergeevna 29.07.15
I rolled these tomatoes in their own juice last year. They are delicious, and most importantly, nothing is wasted: the tomatoes are eaten, the juice is drunk.

Olga 02.08.15
Beautiful tomatoes. Lots of good reviews. So I took note of the recipe.

Mitrushina Tatyana 13.08.15
I reviewed a lot of recipes. I settled on yours. I went to do it. God bless!

Alyona
Tatyana, trust in God, but also keep an eye on technology)))

Vitaly 09/03/15
Is it possible to do this without sterilization? Well, the first time pour boiling water, and the second time with juice...

Alyona
Vitaly, we will definitely sterilize!!! There is no vinegar in this recipe, everything is natural, so no experiments! We carefully read the rules of sterilization))))

Max 09/06/15
Vitalik, bro, tomatoes don’t need to be sterilized or even washed. Gee... then let me know how it went :))))))

Svetlana 09/28/15
Don't you need spices?

Alyona
Svetlana, you can add your favorite spices at your discretion. This is exactly the same as every housewife adjusts the amount of salt and sugar to her taste))) Although... the most valuable tomato juice is without salt, sugar or spices at all. Then, right into the glass, add salt and a pinch of freshly ground pepper.

A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce. To prepare such a marinade, you can use overripe fruits, or, if they are unavailable, tomato paste.

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.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

We have prepared a hearty, incredibly appetizing and simply easy-to-prepare dish for you today. This sauce is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or anything. Chicken and mushroom gravy will save you in moments when you don’t have time or don’t want to think too much about what to cook. Take your favorite side dish (you can do this in advance so everything is hot), add some gravy and dinner is ready! A real lifesaver.

Agriculture is one of those types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally when growing plants, and often, on the contrary, even throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought... And one of the springs gave us another surprise - a flood.

With the arrival of the dacha season, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplants and many other crops. At the same time, the question arises - how to grow decent seedlings and subsequently get healthy plants and a decent harvest from them? For example, I have been growing seedlings for several seasons now and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Glyokladin, Trichocin.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and beautifully flowering shrubs that can be successfully grown in your garden. And if anyone thinks that lavender is a Mediterranean or at least southern resident, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But to grow it, you need to know some rules and features. They will be discussed in this article.

Once you have tried such an invaluable product as pumpkin, it is difficult to stop searching for new recipes for serving it to the table. Korean pumpkin, despite its pungency and spiciness, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it sit for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, you can mash it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

The flowering of indoor roses always comes with one more “bonus” - capriciousness. When they say that it is easy to grow roses in rooms, they are lying. For indoor roses to bloom, you need to create literally ideal conditions. And constant care, attention and response to any plant signals is the main key to success. True, no matter how capricious roses may be, they can be grown quite successfully in a potted format. And attentive flower growers should not be afraid of this.

Pollock is best prepared as a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful assortment of vegetables and topped with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden into a golden brown crust, and the eggs will bind all the ingredients together. Pieces of fish are generously sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Rapidly growing and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to control than other common weeds. Fortunately, today a product has appeared on the market that can quickly rid your area of ​​most weeds, including hogweed.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

Canning food greatly simplifies the process of daily cooking for every housewife. This is no secret to anyone. Vegetables and fruits prepared for future use allow you to always have the right ingredient on hand to make a particular dish. There is no need to run around the shops and waste time on processing and preparing the original products. It is much easier to get the right jar from the shelf and solve the problem without additional effort.

It is difficult to imagine first or second courses that do not use tomatoes in one form or another. This unique vegetable is used not only for addition and decoration. It is included in various sauces and fries, without which many dishes lose not only their appearance, but also their unique taste and aroma. The ideal option for preparing tomatoes is undoubtedly canning in natural filling. To do this you need to know how to do it. There is nothing complicated here. You just need to carry out the necessary steps step by step. And the result will be guaranteed.

As you know, how many people there are, so many opinions. Therefore, every housewife has her own recipe for making tomatoes in their own juice. But they are all united by a clear sequence that must be followed during the preparation process. The process itself takes very little time. It will take no more than two hours for jars of delicious tomatoes floating in a fragrant filling to appear on the table.

So, how to do it First you need to prepare the necessary starting products. For canning, it is better to take small vegetables. They are easier to put in jars. And to prepare a liquid medium, you can use several large tomatoes.

Products you may need: for 2 kilograms of small 3 kilograms of large tomatoes, 2 regular tablespoons of sugar and salt.

The process itself consists of several main stages:

1. Rinse the vegetables thoroughly.
2. Carefully place small tomatoes in jars to the top. First, the peel must be pierced with a needle in several places.
3. Chop large tomatoes randomly, place in a saucepan and bring slowly to a boil under the lid.
4. Then rub the mixture through a sieve. The result will be natural
5. Add the required amount of salt and sugar for every 1.5 liters of hot mass, stir carefully.
6. Pour the mixture into jars, cover them with a lid and place to pasteurize in a wide container with boiling water for 8-10 minutes.
7. Seal the jars and turn them upside down. Leave in this position until completely cooled. You can store them anywhere.

This is the simplest, but not the only way to do it at home. There are others too.

In cooking it is usually done in two ways. It all depends on the type of main source product. Unpeeled or peeled tomatoes can be used for preservation. Here the cooking technology is slightly different. The process will look like this:

1. Rinse small tomatoes.
2. Cut the peel of each tomato in several places.
3. Place the vegetables in a saucepan with boiling water, cover tightly with a lid and leave in this state for 15-20 minutes.
4. After the time has passed, remove the tomatoes from the water, peel them and carefully place them in pre-sterilized jars.
5. Grind the remaining tomatoes in a meat grinder, boil the resulting mixture over low heat for 15 minutes.
6. Then add sugar and salt.
7. Pour the contents of the jars with the resulting hot mixture and close tightly with metal lids. In this case, there is no need to sterilize.

These tomatoes can not only be eaten as an independent dish. They are perfect for preparing various flavorful sauces.

You can prepare very tasty tomatoes in their own juice without using any additives. This is done extremely simply:

1. Remove the stems from well-washed vegetables.
2. Chop the tomatoes randomly. The pieces should be large enough.
3. Place the products in a saucepan and place on low heat. After boiling, cook the mixture for 20 minutes.
4. Place the finished mixture in prepared jars and roll up.