How to properly make tomatoes in your own juice. Tomatoes in their own juice for the winter - the best recipe
Tomatoes in their own juice are two dishes at once: a delicious snack and spicy tomato juice. Many housewives, when choosing options for preparing vegetables for the winter, give preference to just such canned food. They can be prepared according to different recipes. The cooking process has certain difficulties, but does not require great cooking skills.
Cooking features
Even a novice housewife can prepare tomatoes in their own juice for the winter, but to get the expected result she will need to know a few things.
- To cook tomatoes in their own juice, you need two varieties of these vegetables. Some should be dense and medium-sized. Varieties such as Slivka and Lady's Fingers are suitable. The latter should be large, ripe, juicy. Small tomatoes are placed in a jar, and juice is extracted from large ones, which is poured over the fruits in the jars.
- You can get tomato juice in several ways. The traditional method involves heating chopped vegetables until soft and then grinding them through a sieve. The result is juice that has the most delicate consistency. The second way is to use a juicer. The juice made using this unit is pure and its yield will be maximum. The third option is to grind the tomatoes in a blender. This juice contains pieces of tomato skin and seeds, but this shortcoming can be easily corrected - just pass the tomato mass prepared using a blender through a sieve.
- If it is not possible to prepare tomato juice at home, you can use a store-bought drink or dilute tomato paste in water. The result when using store-bought products will be different, but experienced cooks say that these differences cannot be called significant.
- Tomatoes that are placed in a jar should remain beautiful. To prevent them from bursting when pouring hot juice, the fruits are pricked with a toothpick around the stem. Another option for preparing tomatoes for canning is peeling them. This is easy to do if you put the tomatoes in boiling water, cook for 2-3 minutes, then transfer to a container filled with cold water.
- Tomatoes can only be sealed for the winter in pre-sterilized jars, otherwise they will quickly spoil. To ensure tightness, metal lids are used, which are rolled up with a special key, or screw ones. Plastic lids are not suitable for this purpose. Lids must be sterilized before use. To do this, boil them for 10 minutes.
Tomatoes in their own juice stand well at room temperature.
You can prepare canned food both with and without sterilization, you just need to choose the appropriate recipe.
Classic recipe for tomatoes in their own juice
Composition (per 3 l):
- small and dense tomatoes – 3 kg;
- large fleshy tomatoes – 2 kg;
- salt – 60 g;
- sugar – 60 g;
- table vinegar (9 percent) – 120 ml.
Cooking method:
- Wash the tomatoes.
- Wash the jars with soda and sterilize them. It is better to choose three liter jars or four 750 gram jars. All the tomatoes specified in the recipe may not fit into half-liter containers, and, on the contrary, there will not be enough juice. Large jars are inconvenient because they require you to consume their contents in a short period of time (within 3-4 days), but if you have a large family, this will not be a problem.
- Prick small, dense tomatoes in several places and place in jars. They should be compacted as tightly as possible, but without pressing so hard that the fruits crack.
- Chop large tomatoes, place in a saucepan, place on low heat and heat until the tomatoes release their juice. Rub them through a sieve.
- Pour the resulting juice into a saucepan, add salt and sugar.
- Bring to a boil. Cook, stirring, until the salt and sugar are completely dissolved.
- After the juice has boiled for 5 minutes, pour vinegar into it. Keep the juice on the fire for another 2-3 minutes, remove from the stove.
- Pour the hot marinade over the tomatoes in the jars. Fill almost to the very edge.
- Roll up the jars with prepared lids and turn them over. Cover with a blanket and leave to cool as is for additional preservation.
It is recommended to store tomatoes prepared according to the classic recipe in their own juice in a cool place, but even if the temperature in the room where they are standing rises above 20 degrees for several days, the canned food will withstand this test.
Tomatoes in their own juice - recipe with sterilization
Composition (per 2 l):
- tomatoes – 2–2.5 kg;
- salt – 20 g;
- citric acid – 2 g.
Cooking method:
- Wash the tomatoes. Make small cross-shaped cuts on the side opposite the stalk.
- Boil water in a large saucepan and place the tomatoes in it. Wait 2 minutes.
- Catch the fruits with a slotted spoon and place them in a container of cold water to cool quickly.
- Peel the tomatoes, carefully cut out the dense areas of pulp located in the area of the stalks.
- Sterilize two liter jars or one two-liter jar.
- Add citric acid and a teaspoon of salt to the bottom of the jars.
- Fill the jars with tomatoes. Sprinkle the remaining salt on top.
- Place a towel on the bottom of a large saucepan and place cans of tomatoes on it. Cover them with lids.
- Pour water into the pan until it reaches the hangers of the jars.
- Place the pan over low heat. 15 minutes after the water in the pan boils, lift the lids, lightly compact the tomatoes with a spoon and add a new portion of tomatoes. After 15 minutes, repeat the procedure. Sterilize the jars for another 10 minutes and seal.
- Turn the jars over and cover with a blanket, leave to cool in a steam bath.
According to the given recipe, you can prepare large tomatoes that do not fit in a jar in their own juice for the winter. They need to be peeled, coarsely chopped, and then proceed as indicated in the recipe.
Tomatoes in their own juice with tomato paste
Composition (per 3 l):
- medium-sized tomatoes – 2 kg;
- tomato paste – 0.5 l per 1 l of water;
- water - how much will go in;
- sugar – 50 g;
- salt – 10 g;
- table vinegar (9 percent) – 20 ml;
- allspice peas – 6 pcs.;
- celery greens - 2-3 sprigs.
Cooking method:
- Sterilize the jars and place the celery and pepper in them.
- Prepare the tomatoes by piercing or peeling them.
- Place the tomatoes in a jar.
- Boil water, pour in tomatoes. Leave for 15 minutes.
- Drain the water into a saucepan, mix with tomato paste, and bring to a boil.
- Add salt and sugar, cook the juice until these products dissolve.
- Add vinegar, stir the juice, remove from heat.
- Fill the jar with reconstituted tomato juice, roll it up, turn it over and leave it to cool, covered with a blanket.
Cooking tomatoes in their own juice according to this recipe is the easiest way, but the result will not disappoint you.
Video: Amazingly delicious tomatoes in their own juice. Never explode
Tomatoes in tomato juice are a classic home canning recipe. Experienced housewives try to make similar preparations every year, as they turn out to be in demand.
Dear housewives, let's think about preparing for the winter? How do you like canning tomatoes in their own juice? I suggest you do this type of preparation for the winter today. To begin with, you will have to carefully study and choose one of the recipes I offer.
In general, tomatoes in their own juice are a universal winter supply. It is very convenient in the winter to open a jar of healthy deliciousness, which can be used as a snack or as a side dish for a meat dish.
In each recipe, the list of ingredients is formed from available products; you don’t have to look for a long time for any component to prepare a tomato appetizer according to the recipe you choose in this or.
In fact, everything is very simple to do. The result always exceeds all expectations! Any of the preparations presented in the article taste wonderful! Canned tomatoes in their own juice are stored perfectly!
Believe me, this is something you definitely need to prepare for winter! You will never regret what you have done, but on the contrary, every time you will only admire and rejoice! The only thing you might be upset about is that there aren’t enough tomatoes in their own juice left in your storage. Feel free to choose a recipe and get to work! Let there be a lot of tasty and appetizing things!
1.
Why not prepare cherry tomatoes in their own juice for a change? They definitely won’t go unnoticed on the table! So cook with pleasure, stock up on vegetable beauty for the winter!
Products:
- Cherry tomatoes – 2 kg
- Tomatoes – 1 kg
- Salt – 1.5 tbsp. l
- Granulated sugar – 2 tbsp. l
- Vinegar 9% – 30 ml
Step-by-step description of actions:
1. Look through all the tomatoes, remove the stems if any, and rinse the vegetables thoroughly.
2. Wash the jars in advance under warm water and sterilize them in the usual way. Place cherry tomatoes in sterile containers. Use the container volume as you wish. Pre-scald the canning lids with boiling water.
3. Boil water, pour it over the tomatoes in containers for 5 - 7 minutes.
4. Grind the remaining large tomatoes in a blender until pureed.
5. Add granulated sugar and salt to the filling.
6. Transfer the tomato juice into a saucepan or saucepan, boil the mixture, skimming off the foam regularly.
7. Boil for 5 - 6 minutes, then add vinegar, remove the dishes from the heat.
8. Remove water from jars of cherry tomatoes. Pour freshly prepared hot tomato filling into the jars.
The filling must be poured to the very top of the container, completely covering all the cherries with liquid.
9. Immediately screw the lids on the jars and turn them upside down. Wrap the finished tomatoes in their own juice in a warm blanket. Next, when the workpiece has cooled, move it to a cool place where it can be stored for a long time.
Cook with joy! Let your preparations be deftly prepared and preserved perfectly!
2.
How do you like the option of cooking tomatoes in juice from the store? Try it, this option is very convenient and no worse than the usual method of preparation with homemade juice. In addition, if you do not have extra tomatoes to create a filling, then using tomato juice from the store can solve this problem.
Components:
- Tomatoes – approximately 1.5 kg
- Tomato juice (ready) – 1.5 l
- Bay leaf – 1 piece
- Cherry leaves – 3 pcs.
- Currant leaves – 2-3 pcs.
- Allspice - 3-4 peas
- Cloves – 2 pcs.
- Dill - to taste
- Garlic – 2-3 cloves
- Salt - 1 tbsp. l. no slide
- Sugar - 1 tbsp. l. no slide
- Vinegar 9% - 1 tbsp.
Cooking sequence:
1. Rinse the tomatoes with drinking water, remove the stems from the fruit.
2. Prepare all aromatic spices.
3. Send the cleanest jars for sterilization. Place tomatoes and prepared spices and seasonings in sterile containers.
4. Boil water, pour into jars to the top, leave for 5 - 7 minutes. Next, drain the slightly cooled liquid. Repeat the above procedure again.
5. Place the prepared tomato juice in a saucepan, add salt and sugar. If you prefer to eat sweet tomatoes, then the amount of sugar needs to be increased.
6. Boil the marinade. Add the required amount of vinegar to it, let the tomato juice boil a little, about 3 minutes.
7. Pour the liquid from each jar into a saucepan. Pour boiling marinade over the tomatoes to the very top so that there is no air left in the container.
8. Sterilize lids for jars. Seal the jars with them.
9. Place the containers on the lid and wrap them up. When the contents in the jars have cooled, put them in a storage place. The taste of the tomatoes is wonderful, everyone eats this preparation with great admiration!
3.
Thanks to the aromas emanating from pepper and celery, tomatoes in their own juice turn out even tastier! Tomato filling according to this recipe is very simple, without using a juicer. Be sure to evaluate this cooking option yourself once you try it!
Required:
- Small tomatoes - 2 kg
- Large tomatoes – 3.2 kg
- Water – 0.5 l
- Fresh celery – 4-5 branches
- Bell pepper – 10 pcs.
- Sugar – 8 tbsp. l
- Salt – 3 tbsp. l
- Bay leaf – 2 pcs
- Sweet peas – 3-4 pcs.
- Black peppercorns – 3-4 pcs.
- Cloves – 2-3 pcs.
Canning steps:
It is most convenient to prepare containers for canned tomatoes at the very beginning, that is, rinse and sterilize the cans in any way.
1. Sort the tomatoes, leaving large ones for juice, and small ones for canning whole. Wash the tomatoes and remove any defects. Cut the tomatoes for juice into 2-4 parts, place them in a saucepan, and add 0.5 liters to them. water, put in the celery, gathering its branches into a bundle using a thread.
2. Put on the fire, cook for as long as it takes until the tomatoes are very well boiled.
3. While the tomatoes are boiling, you need to prepare the bell pepper. To do this, you need to rinse it thoroughly, remove seeds and stems. Divide each pepper into 4 segments longitudinally.
Prick small tomatoes once with a fork to prevent them from bursting when preparing them for the winter.
4. When the tomatoes for pouring are very well boiled, remove the bunch of celery from them. Blend the entire mass using a blender.
5. Then pass it through a fine sieve to remove seeds and skin.
6. Add sugar and salt to the resulting tomato juice and mix. Place over low heat, bring to a boil, then cook for 20 minutes, stirring constantly, otherwise the juice may burn.
7. Place bay leaves, black and allspice peppers, and cloves into previously prepared sterile jars. After this, place the tomatoes in the container, filling the voids between them with sweet peppers.
8. Fill jars with vegetables with boiling water. Cover them with lids and let stand for 20 minutes.
9. After the specified time has passed, carefully remove the boiling water from the containers. Pour boiling tomato juice into jars with tomatoes and bell peppers. Immediately roll them up, turn them upside down, and wrap them in a blanket or fur coat. Leave in this form until the jars with their contents cool completely. Then move the finished tomatoes with celery and bell pepper to a cool place where the preparation will be perfectly stored!
Good luck with your cooking!
4.
This recipe is one of the simplest ways to prepare tomatoes in their own juice. I hope you don't miss your moment. You will definitely use it.
Compound:
- Tomatoes for juice – 1 kg
- Tomatoes for harvesting small and medium sizes – 600 g
- Salt – 1 tbsp. l
- Allspice peas – 3 pcs.
- Black peppercorns – 10 pcs.
- Cloves – 3 pcs.
- Garlic – 2 cloves
- Hot pepper – 0.5 pods
Sequence of steps for canning:
1. Cut tomatoes intended for juice into several parts. This is necessary to facilitate their processing through a juicer.
2. Run the tomatoes through a juicer. A thick mass should form. Typically, approximately 1 kg of tomatoes yields 1 liter. juice, still depends on the juiciness of the tomatoes.
3. Pour tomato juice into a saucepan, add salt and boil. After boiling, cook the juice for 10-15 minutes, removing the foam from it.
4. Meanwhile, sterilize clean jars, place peeled garlic cloves in them, and add hot peppers. Add black pepper and allspice, cloves, and add tomatoes.
In advance, you need to pierce the tomatoes with a toothpick in the place where the stalk is removed.
5. Pour boiling water into the container with vegetables, cover with a lid, and let stand in this state for 10 minutes.
6. Drain the water from the cans, fill the containers with hot tomato liquid, close hermetically or roll up the lids. Turn the container upside down, wrap it in a blanket, and let it cool naturally. Next, remove the tomatoes in their own juice to the cellar or any other place where the preparations are well stored. So the tomatoes are ready in their own juice! I hope you enjoy their taste and appreciate everything.
I wish you a healthy and delicious winter with the flavors of summer!
5. Video - a recipe for simple cooking of tomatoes in their own juice
Please look at this recipe. It is a classic preparation. Everything is done quite simply and effortlessly. Be sure to try it! Treat your family and guests to amazing deliciousness. Good luck to you!
Is there any recipe you like? I hope your answer is positive. Get started quickly on preparing delicious and aromatic tomatoes in your own juice. You will definitely succeed! Cook with love and a great mood! Don't get sick, eat more vegetables! Have a delicious winter and quick preparations with excellent results!
When a tomato is, as they say, in abundance, you can’t think of any ways to preserve the harvest! Marinated, salted, in the form of juice or tomato paste, as a base for fiery adjika or tender lecho - tomatoes look great in all preparations. And how good are tomatoes in their own juice for the winter - this is both a snack and a delicious juice, as they say, two-in-one!
In order to cook tomatoes in their own juice for the winter, you will need two types of tomatoes - not too large, dense and fleshy, and overripe, full of juice and even with minor damage, there is nothing wrong with that, all the bad places can be cut out.
So, first we prepare the tomatoes for juice. Overripe fruits must be chopped in any way - in a meat grinder or using a blender. You can follow the path described in pre-revolutionary cookbooks: cut the tomatoes into pieces and put them in a saucepan. Place on low heat and steam, warm through without bringing to a boil. Then rub the mass through a sieve. The juice will be without skin and seeds. However, tomato puree obtained using modern kitchen devices can also be rubbed through a sieve to get rid of the seeds. Or you can leave everything as is, it’s a matter of taste.
Dense, fleshy tomatoes, which we will fill with tomato juice, can be peeled. To do this, cut the skin at the stalk and immerse the fruits in boiling water for 3-5 minutes, and then transfer them to cold water with ice. This technique with a shock temperature difference allows you to easily remove the skin without affecting the pulp. If you don’t want to fuss, you can leave the skin, but in this case, be sure to make several punctures with a wooden toothpick in the area of the stalk. This technique will keep the tomatoes intact.
It is better to cook tomatoes in their own juice for the winter without vinegar, so you will get an absolutely natural, healthy product that can be safely given to children. However, if you want to make a spicier appetizer, you can add vinegar, ground black and red pepper and other spices to taste. And we bring to your attention several simple recipes.
Tomatoes in their own juice (classic recipe)
Ingredients:
3 kg small tomatoes,
2 kg overripe tomatoes for juice,
3 tbsp. Sahara,
2 tbsp. salt,
bay leaf, allspice peas - to taste.
Preparation:
Wash small tomatoes and prick the stem attachment points with a toothpick. You can remove the skin if you wish. Place the prepared tomatoes in sterilized jars. Chop overripe tomatoes in any way, pour into a saucepan and add salt, sugar and spices. Bring to a boil, reduce heat and simmer for 4-5 minutes. Pour boiling juice over the tomatoes in jars, cover with boiled lids and set to sterilize. To do this, pour enough water into a wide saucepan so that it reaches the hangers of the jars and boil. Place a cloth on the bottom first to prevent the jars from bursting. Sterilize jars within 10 minutes of boiling. Roll up, turn over, wrap well until completely cool. Store in a dark place.
Tomatoes in their own juice (with sterilization)
Ingredients for a 2-liter jar:
2 kg tomatoes,
½ tsp. salt,
1 pinch of citric acid.
Preparation:
Sterilize two-liter jars. Remove the skin from the tomatoes by making a cut and scalding them with boiling water. Remove the stems. Add salt and citric acid to the bottom of the jars and fill them with tomatoes. A few tomatoes won’t fit, no big deal, after sterilization the tomatoes will settle and you can add them. Place the filled jars in a wide saucepan, having previously placed a towel under them, pour boiling water up to the hangers and put on fire. Cover the jars with boiled lids. Sterilize jars within 30 minutes of boiling. After 20 minutes, open the lids and use a spoon, be sure to pour boiling water over it, and press the limp tomatoes. Add the remaining tomatoes and press well with a spoon so that the juice that has released from the tomato rises to the neck. Cover the jars again and sterilize for another 10 minutes. Roll it up, turn it over, wrap it up.
Tomatoes in their own juice without sterilization
Ingredients:
2.5 kg small tomatoes,
2.5 kg overripe tomatoes,
3 tbsp. salt,
9% vinegar - 1 tsp. for every liter of juice,
ground black pepper, ground cinnamon - to taste.
Preparation:
Wash small tomatoes and prick them with a toothpick where the stalks attach. Cut overripe tomatoes into slices and place in a saucepan. Place on the fire, warm up and then rub through a sieve. Return the tomato juice to the pan, add salt and vinegar (a teaspoon per liter of juice), a pinch of black pepper and cinnamon on the tip of a knife and put on fire. Bring to a boil, reduce heat and simmer for 20 minutes, skimming off any foam. Pour boiling juice over the tomatoes in the jars and roll up immediately. Turn it over, wrap it up.
Tomatoes in their own juice “Amazing”
Ingredients:
small tomatoes,
overripe tomatoes for juice,
garlic - to taste and desire,
sweet pepper - to taste,
dill umbrellas,
currant and cherry leaves,
black peppercorns, allspice peas,
2 tbsp. sugar - for every liter of tomato juice,
1 tbsp. salt - for every liter of tomato juice.
Preparation:
Prick small tomatoes. Place washed herbs, spices, garlic cloves and a couple of sweet pepper rings at the bottom of sterilized jars. Fill the jars with tomatoes. Pour boiling water over it, cover with lids and leave to warm up. When the water has cooled, drain it and fill the jars with boiling water again. Pass overripe tomatoes through a meat grinder or cut into slices, heat and rub through a sieve. Add salt and sugar, boil, skim off the foam and pour the boiling juice over the tomatoes in the jars, first draining the water. Roll it up and turn it over.
Tomatoes in their own juice can be made especially piquant for the winter by adding finely grated horseradish (about a tablespoon) to the juice.
Tomatoes in their own juice (with tomato paste)
Ingredients:
2 kg medium-sized tomatoes,
500 ml tomato paste,
1 liter of water,
2.5 tbsp. Sahara,
½ tbsp. salt,
5-6 peas of allspice,
1 tbsp. apple cider vinegar
greens - to taste and desire.
Preparation:
Rinse the tomatoes, place them in boiling water for a couple of minutes, then cover with ice water. Remove the skin, place in sterilized jars and fill with boiling water. After a few minutes, drain the water. Mix water with tomato paste, add the remaining ingredients and boil. Pour the boiling sauce over the tomatoes in the jars and immediately roll up. Turn it over, wrap it up.
Happy preparations!
Larisa Shuftaykina
Homemade tomato juice is very tasty. And if you also seal tomatoes in their own juice for the winter with it, it will turn out doubly tastier! Such tomatoes in their own juice remain almost the same as fresh ones. The recipe is very simple, without tedious sterilization. And we don’t need vinegar for this one, which is why children love these tomatoes.
As you can see, this homemade preparation for the winter has so many advantages that you should definitely cook tomatoes in your own juice for the winter!
Ingredients:
Yield: 3 liters
- 2 kg of tomatoes;
- 1 liter of tomato juice;
- 1.5 tablespoons salt;
- 2 tablespoons sugar;
- 2 peas of allspice;
- 2 bay leaves (medium size).
How to seal tomatoes in their own juice for the winter:
For this recipe we use both large ripe tomatoes (for juice) and small (preferably plum-shaped) tomatoes – in jars. Wash and sort the tomatoes thoroughly. Set plum tomatoes (or small ones) aside for now.
We cut large tomatoes in half, cut out the places where the stalks attach, cut into small pieces and pass through a meat grinder. Pour the juice into a saucepan, place on low heat and bring to a boil. Boil for 5 minutes.
Add salt, sugar, allspice and bay leaf. Bring to a boil, skim off the foam. Boil the juice over low heat for 12 - 15 minutes (until foam stops appearing).
This tomato juice turns out very tasty and thick, but there is still one nuance - this juice contains seeds. If you, like me, prefer seedless juice, you will need to grind it through a sieve (it will be faster if you first grind it through a coarse colander, and then through a sieve). If you don’t want or don’t have time to bother with grinding, leave everything as is. Pour the juice into the pan, place it on the fire again, and bring to a boil.
At the same time, boil water in another saucepan. And put plum tomatoes in sterilized jars.
Pour boiling water over the tomatoes in the jars.
We cover (do not roll up!) the jars with lids and wrap them in a blanket (we make a “fur coat”). Leave the tomatoes like this for 7-10 minutes.
Then drain the water from the jars (it’s convenient to do this using a special lid with holes). Immediately fill the jars to the top with boiling tomato juice.
We roll up the cans and immediately wrap them in the “fur coat” again. Tomatoes in their own juice will need to sit for at least 24 hours. During this time, the jars will cool down, and they can be taken to the cellar, basement, or left for storage at room temperature.
For juice, you can use crushed tomatoes, irregular in shape, but not rotten. The main thing is that they should be large and ripe - then the juice will be bright and tasty.
Tomato slices in their own juice are a tasty, healthy and versatile preparation for the winter. Such tomatoes are a real lifesaver for any housewife. Tomatoes added in their own juice during the cooking process will enrich and decorate the taste of any dish - from sauces and gravies to soups, pastas, various stews and casseroles.
On our website there are several options for such a blank: and.
If it weren’t for the stage of peeling the tomatoes, the recipe could also be called the laziest, it’s so simple and easy to prepare tomatoes according to this recipe.
Canned in this way, with the addition of a minimal amount of additional components, tomatoes have a fresh natural taste, are undemanding to storage conditions and are an excellent basis or a bright addition to a wide variety of dishes.
Prepare the ingredients according to the list. To preserve tomatoes in slices in their own juice for the winter using this recipe, you can use any variety of tomatoes. I have a mixture of cherry tomatoes and “cream”. You will also need regular (not sea) table salt and a little citric acid.
Wash the tomatoes and remove the stems. Using a skewer or toothpick, pierce the skin in several places.
Pour boiling water over the prepared tomatoes and leave for a few minutes.
Peel the tomatoes. To do this, drain the hot water and place the tomatoes in a container with cold water. After this, the skin will separate from the pulp and peeling the tomatoes will be very easy.
Add 1-2 pinches of salt to the bottom of each jar and a little citric acid on the tip of a knife. Depending on the size, cut the peeled tomatoes into halves or quarters and place in prepared sterilized jars.
Fill the jars by packing the tomato slices tightly. When placing tomatoes, shake the jar periodically so that there are no air pockets left. Use a tool of suitable diameter to press the layers of tomatoes tightly. This is the case when a reverent approach is not needed. During such manipulations, some of the juice will be released while the tomatoes are being placed in jars.
Cover the filled jars of tomatoes with lids and place in a container with warm water. Bring the water to a boil and simmer for 40 minutes. I use 0.5 liter jars, if you use larger jars, increase the time proportionally.
At the end of the sterilization process, close the jars of tomatoes in their own juice with prepared sterilized lids. Turn over and wrap until cool.
For comparison, on the left in the photo are tomatoes canned in their own juice, doused with tomato juice prepared separately. On the right are tomatoes prepared according to this recipe. Depending on the variety and juiciness of the tomato, the juice may turn out more transparent or, on the contrary, thicker, with an intense color.
Tomato slices in their own juice are ready.
Instead of citric acid, you can also use lemon juice or vinegar in small quantities, but I prefer citric acid because, unlike the first two options, it does not give a noticeable and pronounced aftertaste.