- one of the most wonderful types of preservation. The thing is that in the end you get two products - the tomatoes themselves and their juice. Cherry tomatoes are especially good in this case - they are small and neat, so in tomato juice look very cool. Children especially like these tomatoes (and juice too).

Cooking cherry tomatoes in tomato juice for the winter.

Ingredients:
- cherry tomatoes (or regular small tomatoes of the correct shape);
- red tomatoes (any shape, any size);
- salt to taste.

Preparation

We carefully select cherry tomatoes. If you come across soft, overripe, we set them aside for juice. The rest of my cold water and put it in a container of a suitable size.

We also carefully sort the tomatoes for juice, remove the rotten and undersized ones.
Wash the tomatoes with cold water. Then we cut off the places with cracks, damaged skin. Cut the tomatoes into pieces that would easily fit into the hole in the lid of the juicer or meat grinder.

We install a juicer (a food processor or a meat grinder with a special attachment) - in accordance with the instructions. And we begin to squeeze out the juice.

If you use a juicer, a small part of the seeds will still penetrate into the tomato juice. I don't always filter them. There are so few of them that sometimes you just don't want to waste time on their removal. After a meat grinder with a nozzle or food processor there will be a little more seeds in the juice, but they can also be left. If this is a matter of principle for you, and you want to remove seeds from the juice, strain it through a mesh colander or sieve.

Pour the prepared tomato juice into a saucepan and bring to a boil. A lot of foam will appear, which we carefully remove, without capturing excess juice.

We prepare lids and cans - wash with water and soda, and then rinse thoroughly hot water... Then we boil the lids for 3-4 minutes, and sterilize the jars.

Salt the boiled juice to taste. Now we reduce the heat so that it barely boils, and keep it on fire for 10 minutes.

Meanwhile, we put cherry tomatoes in sterilized jars. Their number is a variable value, it only depends on what more you want to get in the end - tomatoes or juice. You can fill half the jar with tomatoes, and the rest with juice, you can completely - it's only your choice.

Place the jars of cherry tomatoes and tomato juice in a wide saucepan. Cover the jars with lids. Pour into a saucepan warm water to the neck of the cans and set on fire.

Sterilize in boiling water: half-liter cans for 8 minutes, and liter cans for 12 minutes. The main thing is that there are jars of the same height in the pan, then they will warm up equally.

After sterilization, carefully remove the cans, roll them up and turn them upside down until they cool completely. Such cherry tomatoes in tomato juice can be stored until winter and at room temperature but in a dark place.







Tips and tricks:
Cherry tomatoes need to be taken a little unripe. They should already be almost red, but still dense, it is possible with a greenish rim near the stalk. The fact is that cherry tomatoes have a very delicate, thin skin and when cooked it often bursts. So, if the tomatoes are overripe, they will turn into "porridge" during sterilization. But a little unripe tomatoes "reach". And if the peel even bursts, the tomatoes will remain intact, not creep apart.





For tomato juice, it is better to take tasty large, fleshy tomatoes. Necessarily ripe, better even softish - overripe. The juice from such tomatoes is tasty and thick. Waste is the minimum amount. But if you use not quite ripe, hard tomatoes, less juice will be squeezed out of them, and more waste will remain. Tomatoes can be taken in different varieties. You can use the cracked ones, irregular shape, mashed tomatoes. You can not only use rotten or moldy tomatoes. No matter how diligently we cut out the spoiled places, there is always a risk that the bacteria of rot will remain on them, and the conservation will not be stored for a long time - it may "explode" (the lid of the can will fly off).



You must determine the amount of salt for the juice yourself - to taste. You can, of course, not salt at all. Then everyone will add salt on their own when they receive their glass. This is especially important if you know that children will drink juice - they, as a rule, do not like a lot of salt in it, but they really like the process of adding salt.
For cherry tomatoes in tomato juice for the winter, I always use half-liter jars so that they are not kept open for a long time.

As I already said, you yourself determine the number of cherry tomatoes per 1 can. But if you still need at least some guidelines, then here are my proportions:
For 1 half-liter jar: 200-250 g of cherry tomatoes. Accordingly, the juice in this case will fit 150-200 ml.





Be sure to place a flat plate or some other suitable support on the bottom of the pot in which you will sterilize the teat and cherry tomato jars so that the jars do not touch the bottom of the pot. This is to prevent the banks from bursting.

Ideally, of course, it will be if you use your own vegetables grown on personal plot... But if you do not have such an opportunity, then tomatoes from the market or store are quite suitable. The main thing is that they are not greenhouse, but grown in open ground... During the season, only these are sold.
We also recommend a delicious recipe

Calorie content: Not specified
Cooking time: Not indicated

One of my favorite types of preservation is for the winter. And I close cherries especially for children: my daughter and numerous nephews are very fond of both juice and small cherry tomatoes. According to this recipe, tomatoes are obtained almost as fresh - the same fragrant and tasty. Another plus - cherry tomatoes in tomato juice, the recipe for which I propose, are prepared in the complete absence of both vinegar and any spices, except for a small amount of salt.

Ingredients:

For a 1 liter can:

- 0.5 kg of cherry tomatoes;
- 0.6-0.7 kg of tomatoes for juice;
- salt.
The number of cherry tomatoes in the jar can be different. It all depends on how you see this homemade product in the end: mainly tomatoes or juice. The specified amount, in my opinion, is the golden mean. But if you wish, I repeat, you can put more or less tomatoes. Accordingly, the amount of tomato juice per can will change in inverse proportion.

We wash the cherry tomatoes, remove the tails. We try to choose cherry not soft, but elastic, hard. If they are slightly unripe, this is even good, much better than too ripe tomatoes.

As for the tomatoes for juice, they just have to be very ripe, juicy, soft. And it is not at all necessary to use cherry tomatoes - the most ordinary tomatoes will do, even not very beautiful ones - after all, we will still make juice from them.
We wash these tomatoes and cut them into several pieces at random. This must be done so that the tomatoes are easier to put in a meat grinder or juicer.
From the amount of tomatoes indicated in the ingredients, you end up with about 0.5 liters of tomato juice.

Using a juicer or meat grinder, we process tomatoes into juice. I prefer the juicer - it was invented specifically for this. Boil the tomato juice in a large saucepan.

When boiling, foam will appear on the surface of the juice - this is normal. It is better to carefully remove it with a spoon - as if you were removing the "noise" from the broth. Then add salt to the juice, according to your taste. I usually put 0.5 tablespoon of salt in 1 liter of juice. Stir and cook tomato juice over low heat for 12-15 minutes.

Banks, in which we will close our workpiece, wash and sterilize. Then put cherry tomatoes in them.

And now we pour boiling tomato juice. Pour generously, to the very top.

Like many homemade products, cherry tomatoes in tomato juice need to be sterilized before you can roll up the lids. The sterilization process is very simple - we put jars of cherry and juice in a large saucepan, pour warm water into it, 1-2 cm short of the top of the jars. Then cover the jars with lids on top and bring the water in a saucepan to a boil. After that, the sterilization process itself begins. The water should boil a little, and the cans should stand fairly stable. The cans are sterilized at the following time: half-liter cans for 7-8 minutes, liter cans for 8-10 minutes. Yes, I almost forgot: at the bottom of the pan (before putting cans in it), you must definitely put a special stand or lay a folded thin towel so that the cans do not directly touch the bottom of the pan.





When the sterilization time comes to an end, carefully remove the jars of cherry and juice from the pan and roll up the lids. We put the cans upside down and wait until they have completely cooled down.

Tips and tricks:
Some people close such tomatoes without salt at all. In this case, everyone can then add salt to the juice to their liking. There is, of course, a rational grain in this, but still I do not do that. Firstly, then the tomatoes turn out to be completely unsalted, and, therefore, not so tasty.





And secondly, salt also acts as a preservative, which is important for me even with pure psychological point view: I'm so calmer.







It is not at all necessary to close this way

A lot of articles and books have already been written about home preservation. There are as many ways as there are in the world of skilled housewives. Some recipes are passed down from generation to generation. For example, they are present on every table. But the main art is to know, or other varieties, while preserving their taste and benefits. It has its own tricks and special technology. Let's talk about how to cook cherry tomatoes in

No sterilization needed

Sterilization takes a lot of time in conservation. This is a laborious process. But you can do without it. I propose a way to close deliciously without spending a lot of effort. To begin with, we select only ripe and whole fruits. We rinse the jars thoroughly. Wash the tomatoes and put them in a saucepan. Now pour boiling water over them and wait about 15 minutes. After that, we take out the tomatoes and immediately transfer them to cold water for 2 minutes. Thanks to these actions, you can easily remove the skin. Next, we put the vegetables in jars. Add 75 grams of salt, a large spoonful of vinegar, 100 grams of sugar, a few grains of pepper, two bay leaves, a clove of garlic, chopped onions and bell pepper... Bring the marinade to a boil and fill the jars with it. These ingredients are sized for a three liter can (for one liter of liquid). We close the containers with lids and leave to cool, having previously wrapped them. Delicious cherry tomatoes are obtained in own juice, moderately spicy and not at all spicy.

A bit of originality

This recipe will take more time and effort. But the result is worth it. It turns out healthy cherry tomatoes in their own juice, besides, they are also delicious. One three-liter jar will need about 1.5 kg of cherry tomatoes, the same amount of tomatoes for dill, pepper, garlic, horseradish, one large spoonful of salt and two large tablespoons of granulated sugar. Choosing ripe and firm tomatoes. For a tomato, you can take very ripe and soft fruits. Good tomatoes is the key to success. Better if they are also sweet. First, we make a tomato or juice. We use a juicer, meat grinder or blender - that is, what is available.

Now we are preparing the banks. They must be washed and sterilized. At the bottom of each container we put sprigs of dill, horseradish, garlic, sweet and hot peppers... We choose spices to your taste. Next, lay the cherry tomatoes. You can prick the skin with a toothpick to keep it intact. Now fill each jar with boiling water, cover with lids and leave to warm up. After 20 minutes, drain the water and pour boiling water again for the same time. Meanwhile, boil tomato juice with sugar and salt. Depending on the sweetness of the tomatoes, you can add one of two ingredients. After that, drain the jars and fill them with hot tomato. Roll the cherry tomatoes in their own juice with lids and wrap them up. When they cool down, place the jars in a cool place. Delicious and moderately spicy tomatoes will become one of the most favorite snacks.

We all love different pickles. If there is no way to make them yourself, we buy them in the store. But still, you see, do-it-yourself jars of cucumbers, tomatoes, zucchini and other vegetables rolled up with your own hands are much tastier.

The most common pickles on our table are cucumbers and tomatoes. Most often, we salt the usual varieties of tomatoes that we grow in our garden. But recently, the use of smaller tomatoes called cherry tomatoes has become popular.

As for ordinary red tomatoes of large varieties, we have already, as well as made. Moreover, the latter were done in two different recipes- with skin on simple recipe, and . Be sure to check it out!

Cherry tomatoes are a whole group of different varieties of tomatoes and their hybrids, which differ in miniature fruits. Such fruits weigh from 10 to 30 grams.

These are the kids that are used for canning. Some interesting recipes we will tell you in this article. Choose the one you want:

A delicious cherry recipe for the winter. Real jam!

To prepare pickled tomatoes, we need:

• Pickling tomatoes - 2 kg;
• Tomatoes for the sauce - 1 kg;
• Salt - 1.5 tablespoons;
• Vinegar - 30 g;
• Sugar - 2 tablespoons.

We prepare banks. Best liter or half liter. The first step is to prepare the sauce. Grind the tomatoes that have been prepared for this with a blender or in a meat grinder. Add spices to taste and boil.

Now we take the tomatoes for pickling and put them in the jars. Then pour boiling water for 10 minutes. After that, drain the boiling water and pour in the sauce. We roll up the jars with lids and put them away before winter.

Pickled cherry tomatoes for the winter. Photo recipe

To prepare a tomato according to this recipe, we need (per liter jar):

• Cherry tomatoes - 500 gr.
• Garlic - 3 cloves
• Parsley and dill
• Sweet pepper - 1 pc.
• Bay leaf - 2 pcs.
• Allspice - 3 pcs.

For the marinade for 1 liter of water:

• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Table vinegar 9% - 1 tbsp. spoon

We prepare jars for pickling - we sterilize them. I do it in the airfryer. Very comfortably.

After sterilization, put 1-2 cloves of garlic, some peppercorns, parsley and dill in each jar. In principle, you can add various spices: horseradish, celery, onions.

We cook the tomatoes ourselves: wash them and pierce them with a fork at the stalk, so that they do not crack from the hot marinade. First, lay out the larger tomatoes. Then we put already small ones to the very top. At the very end, put a sprig of dill or parsley.

Since we will cook cherry without sterilization, first the tomatoes need to be warmed up well. To do this, boil water and pour tomatoes over it. Close with a lid and leave for 15 minutes.

Prepare the marinade: pour salt and sugar into the water, bring to a boil and add vinegar. Drain the water from the cans with tomatoes and immediately pour in the hot marinade. We roll up the lids and remove.

Cherry tomatoes with cucumbers in 1 liter jars and 3 liter jars

This recipe cooks un-sterilized tomatoes with double-pouring.

For this recipe we need (per liter jar):

• cherry tomatoes - 500 gr.
• cucumbers - 500 gr.
• garlic - 1 head,
• Bell pepper- 1 piece,
• Dill,
• horseradish (root),
• onions -1 pc.,
• carrots - 1 pc.,
• allspice (peas)
• vinegar essence 70% - 1 teaspoon,
• salt - 1.5 tbsp. l.,
• sugar - 2 tbsp. l.

We wash and soak the cucumbers so that they are dense and not bitter. We clean horseradish and cut into strips, onions - into rings, carrots - into circles.

Put garlic, peppercorns, herbs, onions, carrots, bell peppers, horseradish in sterilized jars.

At the end of this time, pour the water into a saucepan, add sugar and salt and bring to a boil. Pour the brine into a jar and add 1 tsp. vinegar. We roll up the jars with a lid, turn them upside down, cover them with a towel and leave to cool. After that, we remove the blanks for storage.

When winter comes, you will take out such a jar and eat it with pleasure.

Bon Appetit!

1 serving 15 minutes

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