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Tomatoes in tomato juice with vinegar, canned for winter

Home-Canned Tomatoes in Tomato Juice

A great make-ahead for the pantry: tasty whole tomatoes plus natural tomato juice. They're absolutely delicious, and you get two things in one jar—the juice to drink on its own, and the tomatoes to eat. We used to buy imported tomatoes packed in their own juice and loved them so much that once we started growing our own, I decided to make them myself. That's how this recipe came to be.

Shura

Recipe author

Tomatoes in tomato juice with vinegar, canned for winter

Composition / ingredients

Servings:

Tomatoes (2.6 kg for juice, 1.3 kg for the jars)

3.9

Table salt

Sugar

Vinegar

1.5

Garlic (cloves)

Peppercorns

Cloves

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

28 kcal

GI: 80 / 0 / 20

Cooking method

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Use two kinds of tomatoes: large, fleshy, well-ripened ones for the juice, and small, firm ones for packing into the jars. Wash both. Quarter the large tomatoes and run them through a juicer (mine is a basic hand-crank model, but my husband rigged a drill to it, so he juices the tomatoes in just a few minutes). Put the juice over the heat and bring it to a boil. Add the salt, sugar, garlic, peppercorns, cloves, and bay leaf—everything except the salt and sugar I tie up in a cheesecloth bundle so it's easy to fish out later. Sterilize the jars and lids. Prick the small tomatoes with a needle near the stem end so they don't burst, and pack them into the jars. Simmer the juice for 30 minutes, adding the vinegar at the very end. Pour the hot juice over the tomatoes in the jars, then process them: 25 minutes at 80°C (175°F) and 10 minutes at 100°C (212°F). Take the jars out, seal them, turn them upside down, and wrap them up. Once cool, move them to a cellar—or keep them at room temperature, where they store well too.