Recipes for harvesting tomatoes for the winter are not limited to cooking tomato sauce, pasta or ketchup, right? Homemade tomato juice is a great way to preserve a rich harvest and a delicious and healthy drink for the whole family. Today I propose a recipe for tomato juice without sterilization: everything is quite simple, fast and affordable.

Many hostesses know how to make tomato juice at home and keep it for the winter, and there are many ways. For example, you can get juice from tomatoes the old way - using a meat grinder. Some people like to use a juicer better, but personally I find it most convenient to prepare tomato juice through a juicer.

In addition, the variants of this vegetable preparation differ in composition. So, for example, you can roll up exclusively natural tomato juice without any additives. However, before drinking such a drink, I really want to at least salt it, so I advise you to season it when cooking. In addition, tomato juice is often flavored with spices and spices: allspice or black pepper, clove buds, cinnamon sticks are used ... In general, whatever your heart desires - the main thing is that you like the finished product.

A few words about tomatoes. It is clear that it is best to process those fruits that you have grown yourself or bought from a trusted seller. The amount of tomato juice directly depends on the variety, degree of ripeness and juiciness of vegetables. I don’t know what kind of tomato my tomatoes are (unfortunately, I didn’t ask my parents who are the direct sponsors of this recipe), but from 5 kilograms of fruit exactly 4 liters of homemade juice turned out. If desired, you could probably squeeze out even 4.5 liters, but the unbearable heat in the kitchen and fatigue did their job ...

Ingredients:

Cooking a dish step by step with a photo:

According to this recipe, we will prepare homemade tomato juice for the winter from tomatoes with the addition of salt and sugar. It is clear that each housewife uses her own amount of salt-sugar, and I suggest the layout of the products that our family likes. The finished tomato juice is balanced in taste.

My tomatoes, cut the large ones into pieces, leave the small ones as they are. We pass vegetables through a juicer - this is such a heterogeneous pink juice, the amount of which depends on the juiciness of the fruit and the power of the electric power. From 5 kilograms of vegetables, I immediately got a little over 2.5 liters of freshly squeezed tomato juice - something my juicer didn't try very hard.

Even if your juicer is very powerful, there is a lot of juice left in the cake, which must be extracted. To do this, rub the tomato mass in portions through a fine sieve, helping ourselves with a spoon or spatula.

As a result of simple manipulations and 15 minutes of relatively active work, I got about another 1 liter of 250 milliliters of thick tomato juice. If you try, you can wipe the cake almost to dryness.

We combine freshly squeezed juice (from a juicer) and the second batch, which we received using a sieve. I have a large 4 liter saucepan that was almost full to capacity. If desired, you can use 2 pots if you are afraid that the juice will run away when boiling.

Add salt (not iodized!) And granulated sugar immediately. For 4 liters of tomato juice, I use 4 tablespoons of sugar and 2 tablespoons of coarse salt - both without a slide, that is, under the knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.

We put the saucepan on high heat and, stirring occasionally, bring the tomato juice to a boil. During the cooking process, quite a lot of light foam will appear on the surface - you do not need to remove it. In general, the foam is removed so that the finished product (for example, jam) is transparent, but we have juice with pulp, so there can be no question of transparency.

Boil the tomato juice over medium heat for about 5-6 minutes after boiling - during this time, the foam will disappear by itself, and the drink will turn from pinkish into a rich red. At this stage, it is advisable to taste the tomato juice and adjust it according to your preferences (add salt-sugar, if necessary). You don't need to cook tomato juice longer - this time is enough for the pulp to boil.

Previously, it was necessary to sterilize the dishes - I do this in the microwave, but you can do it in any way convenient for you (in the oven or on the stove). Thoroughly wash the cans of soda or detergent, then rinse in cold water and pour about 100 milliliters of water on the bottom of each. We put in the microwave and steam at the highest power. Since I never make blanks in a bulk container (I don't like it when an open product stays in the refrigerator for more than 1-2 days), I roll up tomato juice in liter cans. I steam 4 pieces at once in the microwave for 10-11 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. We pour boiling tomato juice into prepared jars, not reaching the edge of the dishes a couple of centimeters.

Immediately close the cans tightly with lids. You can use both simple cans (rolled with a key) and screw (they are simply screwed). By the way, in recent years I have not closed the blanks with screw caps: my husband does this, since I simply do not have enough strength and the caps do not screw tightly. Girls, if you have the same problem, always ask your strong half for help! And one more thing: never reuse the screw caps, even if they look as good as new, as this could damage the precious workpiece.

Delicious tomato juice is one of the healthiest vegetable drinks that both children and adults love. You can buy it in a store, or you can make it yourself from fresh fruits or ready-made store or homemade pasta. Since fresh tomatoes are stored for a very short time, preservation preparation is a good option for preparing them for the winter. In storage, it takes up much less space, therefore, with homemade preparations, it is more advisable to cook it than juice or sauce. Both juice and pasta can be used alone or as an addition to various meat and vegetable recipes.

Features of making juice from tomato paste

Both products contain all the nutrients that tomatoes are so rich in. It is fiber, lycopene - a wonderful antioxidant that prevents the development of cancer. Moreover, both in the paste and in the juice, lycopene is contained in much larger quantities than in fresh fruits. And all because the concentration of this substance, extremely useful for the body, increases during heat treatment of tomatoes.

The tomato drink contains such micro and macro elements as iron, phosphorus, magnesium, copper, potassium, calcium. Therefore, the use of the drink is useful for various types of anemia and other diseases caused by a lack of a particular mineral in the human body. In addition, tomato juice contains folic acid, without which the normal functioning of the circulatory, reproductive and immune systems is impossible, as well as A, E, C, B5, B6, B9, PP and K.

Like fresh tomatoes, natural tomato juice has anti-inflammatory and antibacterial effects, improves the functioning of the gastrointestinal tract, soothes and helps to fight toxicosis during pregnancy.

How to make juice from tomato paste at home

1. First of all, we need a paste. If you do not have a home, you can use the store, although then you cannot be sure of its quality. In any case, the price of such a drink is much lower than the price of a ready-made store juice.
2. For the recipe you need just pasta, not tomato sauce, ketchup or lecho.
3. Choose a can without preservatives or one that contains them in the minimum amount for the recipe. This can be verified by looking at the ingredient label.
4. A good canned tomato paste is quite thick and dense. Take a jar from a store, shake it well and turn it over. If the contents flow down in a liquid stream, then the quality of this product is rather dubious, you should not buy such a paste. You can make tomato juice from it, but it won't turn out tasty.

Tomato juice from tomato paste - recipe

1. The recipe for juicing tomato paste is extremely simple. Take a quality store or home canning and dilute it with clean drinking water in a ratio of about 1: 3. Everyone's tastes are different, some like thicker juice, while others - on the contrary.
2. It is recommended to take 1-2 tablespoons of pasta per 200 ml of water, add salt and pepper to taste and mix well until smooth. You can add a little sugar to your liking.
3. If desired, other spices are added to the tomato drink - thyme, rosemary, etc.
4. It is recommended to drink the juice chilled, so keep it in the refrigerator for a while before serving.

How to make tomato juice from tomato paste? The manufacturer makes tomato juice from tomato paste, why can't we do it at home ourselves? It is easy to prepare tomato juice from tomato paste; you need good quality tomato paste, water and salt. We advise you not to skimp on tomato paste. It is unlikely that you will be able to get tasty, high-quality tomato juice from cheap tomato paste.

How to make tomato juice from tomato paste?

Making juice from tomato paste is quite simple, you only need water, salt, tomato paste. Only tomato paste needs to be chosen of high quality, to see that there are as few preservatives as possible.

Important: for tomato juice, only tomato paste is suitable. Not ketchup, not tomato sauce, but pasta.

The price for tomato juice made from paste is almost 3-4 times lower than for the same one, but from a package. And if there is no difference, then why pay more?

Tomato paste juice recipe

Dilute the paste with cold purified drinking water in the ratio 1:3.

Liquid Tomato Juice: 1 tablespoon in a glass of water

Thick tomato juice: 2-3 tablespoons per glass of water

Well, now it's time to start making delicious blanks. Although we have already done enough of them. But I still want to pamper my family with something tasty and special. And I decided to make tomato juice. After all, recently we are with you and tomatoes. Do you remember what else they did? A very tasty appetizer turned out!

Now let's make a favorite drink of many. You are probably asking - why? Yes, I know that the store sells many and different manufacturers. But you are sure that it is from tomatoes. And surely they contain tomatoes and salt? Personally, I don't have such confidence, but I don't trust the description on the package.

Therefore, recently I decided to cook it with my own hands. At first, even the wife was indignant. But nothing, then I tasted it and now always makes me do it. Yes, I don’t mind that you don’t do it for your loved ones! So roll up your sleeves, stock up on vegetables and get down to business with me!

This is my favorite way to prepare this drink. Everything is done quite simply, and the result will delight you all winter. just imagine that now you will not need to go to the store for juice. After all, there you can buy juice with various preservatives and flavor enhancers. And I suggest you try to make your own, from which everyone will be crazy!

Ingredients:

• Tomatoes;
• Salt per 1 liter of juice - 1 tsp;
• Sugar for 1 liter of juice - 1 tsp. with a slide;
• Bay leaf - 1 - 2 pcs.;
• Peppercorns - 5 pcs.

Preparation:

1. First, we need to prepare the container. To do this, wash cans of any size with soda or detergent under running water and sterilize. Choose any method: steam, in the microwave or in the oven. Pour boiling water over the metal lids for 5 minutes.

2. Now let's get started with vegetables. Wash the tomatoes well. Make sure that the stalk is also clean. Then we cut them into 4 - 6 pieces, depending on their size. But be sure to remove and discard all suspicious pieces: rotten, very dirty, etc.

Choose different varieties of tomatoes. If you use meaty varieties, the juice will be very thick. And from watery - very liquid. Better to take both those and those.

3. We pass them through a juicer or a meat grinder with a special attachment that separates the cake from the juice. If you don't have one, just twist or grind with a blender. But then, to get rid of the seeds and rind, grind still through a sieve.

4. The amount of the resulting mass is measured and poured into a saucepan. We put it on fire and add bay leaves, pepper, salt and sugar. When it boils, reduce the heat to a minimum and cook for 20 minutes. In the process, be sure to stir so that it does not burn. After the spice we take out.

To avoid having to look for spices all over the pot, wrap them first in a small piece of cloth and tie. This knot is simply thrown into the juice and then simply pulled out.

5. After the lapse of time the stove is not switched off. Pour the juice into jars and roll up the lids. Turn it upside down and put it under the "fur coat" until it cools completely.

Such a workpiece can be stored in any convenient place. This can be a cellar, basement, or storage room.

How to make tomato juice from tomato at home?

There are many ways. After all, someone loves very salty, and someone without salt at all. As the saying goes: the taste and color ... The result is still the same. After all, the most important product is tomatoes. And in all recipes, this is precisely the similarity. And there, let everyone in their own mug mix at least salt, even sugar to their liking.

Ingredients:

• Tomatoes.

Preparation:

1. Wash the tomatoes well and cut them into several pieces. Cut out the stalk and all the rot. Can be sent directly to a juicer or mincer. Only in the latter version will you get mashed potatoes with seeds and peel. Therefore, now you have to grind it through a sieve with a spoon or whisk.

2. Drain the juice into a saucepan and place it on the stove. After boiling, reduce the fire and cook for about 20 - 30 minutes. Add some spices or salt to taste if you like. But I will not do that.

Do not clog the tomato flavor with seasonings. After all, then you will not have tomato juice at all, but most likely something like a sauce.

3. During this time, you can wash and sterilize the banks. Immediately pour hot juice into a still hot container. It's even better and they won't burst with us. Roll up the lids and put them upside down under the blanket.

When our juice has cooled down, you can send it to storage. It will stand up very well without salt and vinegar, as tomatoes have their acidity, which is a great preservative.

How to make tomato juice from tomato paste?

I came across this method of preparing your favorite drink on the Internet. Quite interesting and even appetizing. Immediately drooling began to flow, so I wanted to try. I just want to say right away that this option is not for winter. That is, if you decide to make such juice, then it should be drunk about within a day.

Of course, you will have to choose the best tomato paste for such a drink. Salt and sugar are also added to it to taste. The author decided to add also Provencal herbs, and also citric acid. I think you can also experiment and add something of your own.

How to cook tomato juice in a juicer:

Many people bought a juicer to make juice much easier. Frankly, I don't have it. But mom has it. Therefore, I take from her from time to time, when I do not want to spend a lot of time standing near the stove. Some processes disappear by themselves, but the result is worth it. In this method, we will also not add salt and sugar. After all, this can be done in the winter when you open the jar.

Ingredients:

• Tomatoes.

Preparation:

1. The first step is to prepare the container and lids. We wash them and sterilize them.

2. Tomatoes also need to be washed well. Then we cut them into small pieces and put them in the upper container of the juicer.

3. Pour water into the lower pan up to the mark and put on fire. Install all the other parts on top and cover with a lid. The tubing should be up. But after about twenty minutes it can be opened and placed in a bottle to drain the juice. In this way, we cook for about 1 hour.

Do not forget to periodically stir the tomatoes with a spoon, so the process will be faster and more juice.

4. Then turn off the heat and remove the straw. Roll up the neck with the lid. Turn over and place in this position under the blanket for further sterilization. Store juice in a convenient place.

Now you are convinced that making tomato juice is quite simple. But what a yummy it turns out. This one drinks with pleasure very quickly. Therefore, you have to do as much as possible. I hope you have chosen a suitable way for yourself to please your family and friends. See you!

No one doubts the benefits of vegetable juices: tomato juice contains a large amount of vitamins and minerals that strengthen human health. Fresh tomatoes, passed through a juicer, perfectly quench your thirst in the heat.

In addition, such a product can be stored for the winter. However, not all of us have time to prepare and preserve tomato juice. The easiest way is to make tomato juice from tomato paste. However, is such a product useful?

How to make tomato juice from tomato paste?

Making juice from tomato paste is quite simple, you only need water, salt, tomato paste. Only tomato paste should be of high quality, you should watch that there are as few preservatives as possible, for example, our inexpensive domestic tomato paste "Tomato" (Maykop, Russia) has proven itself well,

Do you like tomato juice very much? You can drink it both in its original form, and make soups, gravies from it, stew meat and vegetables, add to cocktails, etc. True, the price of tomato juice in stores is alarming. If you use it on the desired scale, then for the family budget it will be noticeably not for the better. Making juice from tomato paste, you can save 3-4 times on buying tomato juice. What do juice manufacturers make tomato juice from? In fact, the consumer is offered the same tomato paste, only with the addition of water, a pinch of salt and beautiful packaging. And the price for all these "services" increases several times.

Important: for tomato juice, only tomato paste is suitable. Not ketchup, not tomato sauce, but pasta. According to GOST 3343-89, the dry matter content in it must be at least 25% (from 25% to 40%). And no ingredients other than water and salt are allowed. In the store, you can check as follows - shake the jar, if the tomato paste is too liquid, then you do not need to take it. At 23% density, the consistency is reminiscent of Krasnodar sauce or regular cheap ketchup.

The price for tomato juice made from paste is almost 3-4 times lower than for the same one, but from a package. And if there is no difference, then why pay more?

Tomato paste juice recipe

Dilute the paste with cold purified drinking water in a ratio of 1: 3.

Liquid Tomato Juice: 1 tablespoon in a glass of water

Thick tomato juice: 2-3 tablespoons per glass of water

Salt to taste with coarse table salt.

Gourmets add in addition to salt to tomato juice - sugar and pepper to taste.

Useful properties of tomato paste

Tomato paste is a product made from mashed and thermally processed ripe tomatoes. During the processing of fruits, moisture evaporates, and the concentration of dry matter increases. Tomato paste is used in many dishes: in the preparation of soups and gravies, for stewing vegetables and meat, etc.

If tomato paste is a completely natural product, does not contain anything superfluous, except for tomatoes, then the usefulness of juice from tomato paste is appropriate. Tomato paste contains a lot of magnesium, potassium, iron and calcium, and due to the high content of acids (malic and citric), this juice improves metabolism. The vitamins of groups C and B included in tomatoes improve the functioning of the nervous system, improve the condition of hair and nails. And the low calorie content (only 23 kcal per 100 grams) and the absence of sugar makes this product suitable for use by those who are losing weight and patients with diabetes.

By the way, it is even more economical to prepare tomato juice yourself from fresh tomatoes in a juicer. But for this, at least, you need access to cheap raw materials (tomatoes).

Myths and facts about tomato juice

Tomato juice... Are they losing weight or gaining weight? Is it good or bad. How to drink it: with or without salt? It can also affect the heart. What is the difference between tomato juice and tomato? There are more vitamins in freshly squeezed juice than in packaged juice. There is a lot of salt, preservatives, flavorings in packaged juice. It is made from tomato paste or powder. Which juice should you choose?

You can make tomato juice with celery. Tomatoes are high in potassium, which removes water from the body. Better not to salt tomato juice. Celery will replace salt. Why can't you drink a lot of tomato juice? There is a risk of heart disease. 100 grams of tomato juice contains a daily dose of vitamin K. This vitamin is responsible for blood clotting. Large consumption of juice can lead to the development of thrombosis.