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Tomatoes in Their Own Juice for Winter Without Sterilization
Instructions
Pass the large tomatoes for juice through a juicer. About 800 g of ready juice is obtained from 1 kg of tomatoes. Without a juicer you can use a meat grinder, but then you must rub the mass through a sieve – otherwise there will be seeds and skin in the finished juice. Meaty varieties such as "Bull's Heart" give more juice than watery round ones.
Add salt, black and allspice peppercorns, and cloves to the tomato juice. Boil for 5–10 minutes over low heat, constantly skimming off the foam with a slotted spoon. The foam is protein, and if it is not removed the finished juice will turn cloudy. I do not add sugar – the tomatoes are sweet enough on their own, and the salt balances the acidity.
Into a sterilised one-litre jar (I sterilise it for 15 minutes in the oven at 120 °C) put the garlic sliced into thin pieces. Garlic gives a characteristic aroma and works as an extra preservative thanks to its phytoncides.
Wash the small "Slivka" tomatoes under cold water and carefully cut out the stems. Pierce each fruit beforehand with a fork near the stem in 2–3 places – this will prevent the skin from splitting when the boiling water is poured in. Without piercing, 30–50% of the tomatoes burst from thermal shock.
Fill the jars with tomatoes as tightly as possible, but without pressing hard. Pour boiling water right to the very rim and leave for 10 minutes under a towel – this is the first pour, which warms the tomatoes and disinfects them.
Drain the water through a special lid with holes (an ordinary lid with a gap will do instead). Pour boiling tomato juice over the tomatoes right to the very rim. The interval between the two pours should not exceed 1–2 minutes – otherwise the jar will cool down and the glass may crack from the temperature difference.
Immediately seal with sterile metal lids using a sealing machine. Turn upside down to check for an airtight seal – not a single drop should seep out. Wrap in a blanket and leave for 12 hours to cool slowly – this creates an additional vacuum.
Store the finished, cooled tomatoes in their own juice for winter in a cool dark place – a cellar, pantry, or the bottom shelf of the fridge. The ideal storage temperature is 5–15 °C.
In winter I pour the tomato juice into a glass and drink it with pleasure, and serve the whole tomatoes as a snack with meat or potatoes. The juice is also excellent as a base for borscht, kharcho, or tomato sauces for pasta – two products in one jar.
Tips
- 1
The "Slivka" variety is ideal – small, firm tomatoes with thick skin do not split when boiling water is poured over them and fit well into a one-litre jar.
- 2
You can use slightly bruised or cracked tomatoes for the juice – appearance does not matter, what counts is juiciness and ripeness.
- 3
Store in a cool dark place for up to a year – light and heat destroy vitamins and speed up spoilage. On a similar principle I make marinated tomatoes for winter.
- 4
The juice from the jar can be drunk as a stand-alone beverage or used for making borscht, tomato sauces, and gravies – a versatile product.
FAQ
Can you make the juice without a juicer? +
Yes, there are several alternatives: pass the tomatoes through a meat grinder and rub through a fine sieve (you get juice without seeds and skin), blend them and also rub through a sieve, or simply simmer and blend without straining (the juice will have pulp and seeds). Each method gives its own result: a juicer – clear juice; a meat grinder with a sieve – thick and natural; a blender without a sieve – with pulp. A food processor with a pureeing attachment is the most convenient option.
Why heat the tomatoes twice? +
The double hot pour replaces the classic sterilisation in a pot and ensures safe long-term storage. The first pour of boiling water disinfects the tomatoes and warms the jar; the second – with hot tomato juice – creates a vacuum as it cools. This method is simpler and faster than ordinary sterilisation, but it requires strict adherence to time and temperature. Without the double pour the tomatoes may ferment or swell the lid within 1–2 months of storage.
How long do the tomatoes keep after the jar is opened? +
In the fridge in a tightly closed container – up to a week. Separate the juice from the tomatoes for convenience of use. If mould or bubbles appear on the surface, throw away the whole jar immediately; do not try to remove the top layer. Signs of good preserving after opening: bright colour, fresh tomato aroma, and firm, springy tomatoes. The juice can additionally be boiled again and sealed into small 200 ml jars for a second life.
What spices can be added for a different flavour? +
The basic peppercorns can be supplemented or replaced: with coriander seeds (an Eastern accent), dried basil (an Italian character), horseradish (a spicier snack), dill umbels (a Russian classic), blackcurrant or cherry leaves (a fragrant aroma), or mustard seeds (a piquant note). Do not add more than 2–3 spices at once – they will overpower one another. Experimenting with small test jars will help you find your ideal flavour.
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