Appetizing tomatoes in apple juice - an extraordinary dish

Canned vegetables have long become a classic for winter preparations; they can be found on the menu of any Russian family. Tomatoes in apple juice – isn’t it original?

This may surprise some housewives. But such an unusual combination of tomatoes and fruit juice will amuse you both with its unusual taste and ease of production. Tomatoes and apple juice are a fresh take on an age-old dish. The tomatoes get an unusual apple flavor, and the juice becomes like jelly.

Tomatoes, what are their beneficial characteristics and harm

Tomatoes are very beneficial for both the body and the skin. Tomatoes contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) E, C, PP, K and A. These vegetables are rich in phosphorus, potassium, magnesium, iron, sodium. It is recommended to use tomatoes for constipation, anemia, diabetes, obesity and vitamin deficiency.

Other benefits of tomatoes include:

Tomatoes also help rejuvenate and strengthen the body. With the help of tomatoes that enter our body, resistance to ultraviolet radiation increases.
The most basic antioxidant in tomatoes is lycopene, which has anti-cancer properties; it stops the division of specific cells and prevents DNA mutation (Deoxyribonucleic acid is a macromolecule that ensures storage, transmission from generation to generation and implementation of the genetic program for the development and functioning of living organisms) .
A small amount of tomato is a massive antidepressant. Tomato improves mood with the help of serotonin. And natural phytoncides help fight internal inflammation. Therefore, tomatoes in apple juice will be more appropriate than ever.

The main disadvantage of tomatoes is the huge number of allergens in their composition. Food allergies are often accompanied by the body’s refusal to accept burgundy tomatoes.

Contains oxalic acid. It is harmful for people with gout, people with unhealthy kidneys and salt imbalance in the body.

Apple juice - benefits and harms

The benefits of apple juice are:

Apple juice contains ascorbic acid, antioxidants that help eliminate chemicals and toxins that accumulate when using various pharmaceuticals, radiation exposure, and smoking.
Apple juice is useful for fiber, promoting weight loss and regulating cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) , preventing the occurrence of a heart attack. There is a worldview that juice helps slow down aging.
Apple juice increases immunity and contains enzymes that digest food and remove harmful substances from the body.

If you are going to cook tomatoes in freshly squeezed apple juice, then you should pay attention to the fact that the juice is harmful to people with high acidity, since the juice contains acids. In addition, the drink is contraindicated for gastroenteritis, ulcers and pancreatitis.

When making your own drink, you should be careful, otherwise you can create apple cider vinegar.

Winter preparation for gourmets – tomatoes in apple juice

Recipes for tomatoes in apple juice for the winter can be divided into three groups: canning, pickling and preparing without sterilization.

Easy canning

Canning is easy. It doesn't require complex ingredients or a lot of time. Must be used:

2 kg of ripe tomatoes;
1 liter of fresh apple juice;
dill;
pepper;
a tablespoon of salt.

You can preserve tomatoes in apple juice for the winter like this:

Washing tomatoes and removing stems.
Preparing freshly squeezed juice (you will need a juicer).
The juice is mixed with salt and brought to a boil over low heat.
The tomatoes are distributed into previously sterilized jars and filled with boiling juice. Add pepper and dill (to taste).
Jars of vegetables are placed in saucepans with warm water, where, after the water boils, they are sterilized for about 7 - 10 minutes.
The jars are rolled up with lids and cooled.

Before boiling, apple juice must be tested. If it seems very sour, you can pour a little sugar into it.

Marinating is the key to unforgettable taste

Marinated tomatoes in apple juice for the winter are a true decoration for a festive table; they have a catchy and unique taste. For this preparation you will need: 1 kg of tomatoes, 1 liter of juice (from approximately 2 kg of apples), 2 tablespoons of sugar, a tablespoon of salt and a teaspoon of ginger.

The tomatoes are peeled, pierced with a toothpick in several places and placed in sterilized jars.
Prepare apple juice (from the store or homemade).
The juice is mixed with salt, sugar and chopped ginger, then brought to a boil in an enamel saucepan, after which it is poured into jars.
Jars of vegetables are sterilized on the stove for about 30 minutes, then sealed with lids and cooled to room temperature.

If there is a shortage of apple juice, it can be diluted, but only very little, and after everything is done and the juice remains, you can safely drink it, having previously cooled it.

If store-bought juice is used for this recipe, it should not be clarified or without pulp.

Without sterilization - fast and useful

For those who want to preserve the maximum of necessary substances in vegetables, there are tomatoes in apple juice: a recipe without sterilization.
It will require medium-sized tomatoes, juice (homemade or industrial), salt, sugar, and cherry and dark currant leaves. Place various types of leaves on the bottom of the jars, pierce the peeled tomatoes with a toothpick and place in the same containers. Mix the juice with salt and sugar, bring to a boil and pour into jars with vegetables. Now the pieces need to be allowed to cool. After this, pour the juice back into the pan and boil again. Then pour the boiled juice again into containers that can be sealed. Special tomatoes in freshly prepared apple juice are ready!

From time to time, washed, seeded and peeled pieces of apples, scalded before boiling water, are placed at the bottom of the jars.

Greenish tomatoes in apple juice

Ingredients:

tomatoes 2 kg;
apple juice approximately 1.2 l;
salt 50 g;
pepper 20 peas;
several branches of dill;
half a clove of garlic.

Tomatoes in apple juice without spices - video

Tomatoes in apple juice for the winter: You won’t be able to pull them away by the ears! (2 recipes)

Any zealous housewife in the summer stocks various marinades, pickles, and preserves in the pantry for the winter. What a pleasure it is to open a jar in winter and provide the best snack for your household or guests at your home.

Tomatoes canned in apple juice

Of course, tomatoes are the winner among vegetables. Recipes for making them for future use are now abundant. We offer another exciting preparation - tomatoes in apple juice. We hope you will appreciate this recipe. Required ingredients:

tomatoes – 2 kg
apple juice – 1 l
salt – 1 tbsp. l.

Preserving tomatoes: cook in apple juice

Tomatoes should be selected when they are ripe and of approximately the same size. Separate from their stalk and wash thoroughly;
Squeeze the juice from the apples, add salt to it and let it boil. The taste of the marinade can be adjusted: if it is very sour, you can add sugar;
tomatoes should be placed in washed jars, then poured with bubbling juice from apples;
spice lovers can also add a little dark, aromatic peppercorns, dill, bay leaf and even a sprig of mint to the jars;
We put the jars in a huge saucepan with heated water, place it on the fire and bring the water to a boil.

You can create it a little differently. Place the tomatoes in sterilized 3-liter jars, pour boiling water over them and keep for 5 minutes. Then we drain the water, and instead pour in the bubbling juice with salt. You can also add spices and garlic. We roll up the jars with sterilized lids and seal them.

Tomatoes in apple juice with ginger

Savory canned tomatoes in apple juice with added ginger

For contrast, you can also try marinating tomatoes in apple juice with the addition of ginger, which will make them fragrant and give them a special taste. Required ingredients:

tomatoes – 1 kg
clarified apple juice – 1 l (or 2.5 kg of apples)
sugar – 2 tbsp. l.
salt – 1 tbsp. l.
ginger – 0.5 tsp.

Recipe for tomatoes in apple juice with ginger

we select strong, one hundred percent ripe tomatoes that are approximately similar in size;
wash the tomatoes well and pierce them with any toothpick in several places;
carefully, trying not to wrinkle them, place them in jars;
Wash the apples thoroughly and squeeze out their juice using a juicer. Dilute it with water in a ratio of 2:1;
You can use ready-made store-bought juice, the main thing is that it is clarified. By the way, not only apple juice is suitable, but also grape-apple and pure grape juice;
Add grated ginger, salt and sugar to the juice. Heat all this in an enamel pan, bring to a boil and pour this liquid over the tomatoes in the jars;
liter jars must be pasteurized for 25-30 minutes, maintaining a temperature of 90 degrees. Pasteurize three-liter jars for at least 55 minutes. But the water doesn't have to boil.

After this, remove the jars from the water, roll up the lids and wrap them until they cool completely. In the winter, guests at your table simply cannot be dragged away by the ears from such a special preparation! So stock up on it!

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Recipes for tomatoes in apple juice for the winter are finger licking good

Tomatoes in apple juice for the winter - the preparation is unusual. This is a combination of tomato and apple taste in one jar, and the usefulness of a vegetable or fruit. There are several recipes for making tomatoes using this method, so you can simply choose your favorite one.

The benefits of pickled tomatoes

In winter, it is impossible to imagine a dinner table without vinous tomato fruits. The concentration of necessary substances in the vegetable does not change even after salting. They contain lycopene, a beneficial substance that helps prevent the development of cancer. Canned fruits contain a lot of iodine, iron, zinc, and potassium. Microelements help the circulatory system and heart function normally, strengthen human bones, and normalize the functioning of the thyroid gland.

Canned tomatoes are included in the diet of those who are planning to lose weight, because their calorie content is very low. The fiber contained in the pulp of the salted product improves the functioning of digestion in the stomach and intestinal tract, and reduces the risk of constipation. The beneficial properties also include the fact that tomatoes affect the functioning of the kidneys, facilitating it. Their use in winter reduces the risk of infection with influenza and colds.

Apple juice - benefit or harm

It is not without reason that apple juice is included in a healthy diet. Its value is great for children and old people. It promotes:

elimination of arrhythmia;
strengthening the walls of blood vessels;
prevention of heart attacks and strokes;
good functioning of the digestive organs;
activation of motility of the walls of the intestinal tract;
increase in actual tone;
normalization of metabolic actions.

Apple juice cures anemia, cleanses the liver, and fights infections. Therefore, preparing tomatoes in apple brine in winter will give the housewife and her family health and protect them from almost all diseases.

Recipes for the winter

Marinated tomatoes with apple marinade are prepared from 2 kg of tomato fruits and 1 liter of juice. Having placed ripe tomato fruits in jars, pour in bubbling juice, to which one tablespoon of salt has been added. To improve the taste, put a few dark peppercorns, two or three mint leaves, bay leaves, and dill seeds into jars. According to the recipe, it takes eight to 10 minutes to sterilize containers with tomatoes in apple juice.

Before putting the workpieces in the basement, they are wrapped up and allowed to cool.

Vegetables can be prepared without sterilization. For the first time, pour boiling water into the containers with tightly packed tomatoes. After holding for 5 minutes, the water is drained, and the jars are filled with apple brine, which has just boiled. They usually use juice prepared independently, but store-bought juice can also be used. If you used sour apples to make the marinade, then add a spoonful of two sugars to the pickles.

Ginger in pickled preparations

Tomatoes in apple juice give finger-licking piquancy to winter recipes with ginger root.

It is enough to take half a teaspoon. For a kilogram of tomato, take one liter of clarified apple juice from the store. At home, the liquid is squeezed out of 2 and a half kg of apples, then diluted with boiled water in a 2:1 ratio.

Having placed the filling to boil, add ground ginger, a tablespoon of salt and two tablespoons of sugar. Pour the boiling liquid over the tomatoes. Then the jars are placed in a water bath for pasteurization for half an hour. Sterilized blanks are rolled up and wrapped until cool. The result is a tasty product; it’s not for nothing that the recipe is called Finger-lickin’ Good. You need to marinate vegetables using this method, then you will learn this expression.

How to properly prepare apple filling

For fragrant juice you need nine medium-sized apples and sugar to taste. Before placing the fruits in the juicer, they are cleared of seeds and cut into halves. A liter of water is obtained from this amount of fruit. The juice strained through cheesecloth must be boiled for 3 to 5 minutes, without bringing to a boil.

During cooking, remove the foam and floating pulp from above. Then remove the pan from the heat and add sugar. It is better to get the filling without pulp in a juicer. Leave the fruit in the pan for an hour and a half. Then the resulting liquid is poured into another container, and the pulp is used to make puree.

It is better to prepare a drink from juicy, sweet apples. To create a less concentrated juice, it is diluted with boiled water.

Housewives' worldview about unusual recipes

Almost everyone has tried canning tomatoes in apple juice. When you open a jar in winter, you will smell an apple and tomato scent. With all this, the brine becomes a jelly mixture, although ordinary apple juice was used for preservation. Almost everyone, after eating tomatoes, uses apple marinade to make sauces and toppings for meat and vegetable dishes. During the winter and spring, such preparations will help the body to be saturated with vitamins and beneficial elements. Therefore, most housewives decided to themselves: we marinate tomatoes only with apple brine. What is tasty must also be useful.

Tomatoes in apple juice for the winter

Pickled tomatoes are one of the most popular preparations in our country. Usually the marinade for them includes vinegar, less often citric acid or even aspirin. But almost all housewives rightly consider these additives not very useful, preferring to preserve without the use of artificial preservatives. Tomatoes in apple juice are one of the most necessary preparations for the winter; the marinade in it is no less tasty and healthy than the snack itself. You can create such canned food using several recipes, each of which is good in its own way.

Individual manufacturing

Making canned tomatoes in apple juice for the winter is not a particularly difficult task. This process does not require great culinary skill. Even a novice housewife can successfully cope with the task if she knows and takes into account several fundamental points.

For production in apple juice, small or medium-sized tomatoes are suitable, just passing through the neck of the jar. It is important that vegetables of approximately the same size fall into one container. Select tomatoes for canning that are ripe and undamaged.
To prevent tomatoes from cracking when in contact with hot liquid, they are pierced in several places in the area of the stalk with a toothpick before placing them in jars.
Apples for making marinade can be used of any variety, both ripe and slightly unripe. Only wormy and rotten fruits are not suitable.
It is convenient to squeeze juice from apples using a juicer, but you can also prepare it using a juicer or even squeeze it out of the pulp by chopping the fruit with a meat grinder or blender. Store-bought juice can also be used, but only natural juice, without adding water, sugar or citric acid.
If clarified juice is used, the marinade will be watery. If homemade juice is consumed with pulp, then the pouring after hardening will be thick, reminiscent of jelly.
Jars for preparations must be washed with soda and sterilized. The lids are also sterilized by boiling for this purpose. For canning tomatoes in apple juice, only iron lids are suitable to ensure density. Canned food is not covered with plastic lids.
Before installation, iron covers must be inspected to make sure that they are not deformed or have rusty areas.

If canning tomatoes in apple juice was carried out without violating the rules, the preparations will stand well at room temperature, although they will feel even better in a cold room.

Traditional recipe for tomatoes in apple juice

tomatoes – 2 kg;
apples – 2 kg;
salt – 30 g;
garlic – 4 cloves;
dark peppercorns – 8 pcs.;
parsley (optional) - 4 sprigs.

Rinse with soda and sterilize the jars. Boil suitable lids.
Wash the tomatoes and prick them at the base with a toothpick.
Cut the garlic cloves into slices.
Wash and dry the parsley.
Place pepper, garlic, and parsley at the bottom of the prepared jars.
Place the tomatoes in the jars, packing them as tightly as possible.
Wash the apples, dry them with a napkin, and cut out their cores.
Cut the fruit into slices and pass through a meat grinder.
Mix apple juice with salt, bring to a boil, and boil for 7-10 minutes.
Pour apple juice over tomatoes.
Cover the jars with lids without rolling them with a key.
Place a towel on the bottom of a large saucepan and place cans of tomatoes in it.
Pour water into the pan so that its level reaches the hangers of the cans.
Place the pan over low heat. Sterilize the jars for 20 minutes if they are liter, 15 minutes if they are smaller than a liter and half an hour if their size is 1.5 liters or larger.

Carefully, so as not to get burned, remove the jars from the pan and roll them up. Turn it over. Cover with something warm. While cooling in a steam bath, canned food undergoes additional sterilization, which makes it more resistant to unfavorable storage conditions.

After the cans of canned food have cooled, they can be returned to their normal position and put away in the pantry or other space where you are used to storing such supplies.

Tomatoes with herbs in apple juice without sterilization

tomatoes – 2 kg;
apples – 2 kg;
parsley – 6 sprigs;
dill – 6 sprigs;
garlic – 3 cloves;
bay leaf – 6 pcs.;
mint – 6 leaves;
salt – 30 g.

Sterilize jars and suitable lids.
Wash the apples and cut out their cores. Cut the fruit into small slices and pass through a meat grinder. Squeeze the apple pulp through a narrow tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) or gauze folded in several layers.
Wash and dry the tomatoes thoroughly and prick them with a toothpick.
Rinse the greens, shake off the water, blot with a napkin and let dry.
Place half the herbs, garlic and bay leaves at the bottom of each jar.
Fill the jars with cooked tomatoes. Place the remaining greens on top.
Boil water and fill the jars up to the neck with boiling water.
After 20 minutes, pour the water out of the jars through special lids with holes and a spout.
Boil apple juice and add salt. Boil the juice for 5 minutes.
Pour the hot juice into the cans of tomatoes and roll them up here.
Turn the jars over, wrap them up, and leave them to cool as is.

Despite the fact that tomatoes according to this recipe are canned without sterilization, they do not require special storage conditions.

Tomatoes with cherry plum in apple juice

tomatoes – 1.5 kg;
cherry plum – 0.3 kg;
apple juice – 1.5 l;
salt – 30 g;
sugar – 30 g;
bay leaf – 3 pcs.;
allspice – 12 pcs.

Sterilize the jars, place pre-washed bay leaves and aromatic peppers on the bottom.
Rinse the vegetables and fruits thoroughly and allow them to dry one hundred percent.
Prick the tomatoes around the stem area.
Fill the jars with tomatoes, sprinkling them with cherry plum.
Boil water and pour into jars.
After 15 minutes, drain the water from the jars. Pour boiling water over the fruit again.
Boil the juice, add salt and sugar to it, boil for 5 minutes.
Pour the liquid out of the jars and fill them with hot juice.
Roll up the containers, turn them over, cover with a blanket. Leave it for a day.

After the designated time, the cans of canned food can be pulled out from under the blanket and put into the space where you usually have canned vegetables.

Tomatoes with ginger in apple juice

tomatoes – 1 kg;
apple juice – 1 l;
ginger root – 30 g;
salt, sugar - to taste.

Prepare jars and lids by washing them with baking soda and sterilizing them.
Peel the ginger root, cut into slices, and place in jars.
Fill the jars with washed and dried tomatoes.
Pour boiling water over the vegetables and leave for a quarter of an hour.
Drain the water. Prepare a marinade from the juice, adding salt and sugar to taste.
Pour the hot marinade over the vegetables and roll up.
Allow the pieces to cool upside down under the blanket.

Canned food made according to this recipe has an unusually special taste.

If you don't want to add vinegar to your canned goods, but like pickled tomatoes, try sealing them in apple juice. These snacks are healthy and store well.