Making tomato juice at home is not as difficult as it sounds. Such preparations for the winter are not only very appetizing, but also bring significant benefits to the body. This drink will help people with intestinal disorders, diseases of the nervous system, heart ailments, as well as those who dream of losing weight. It turns out that this product controls metabolic processes in the body, which means it helps to lose weight.

It is self-made tomato juice for the winter without sterilization that will retain all the useful qualities of this vegetable and its unique taste.

The benefits of the drink

The benefit of this drink is that it contains many vitamins (A, C, PP) and minerals (calcium, chlorine, iodine, etc.). A set of such useful elements ensures the normal functioning of all internal organs, accelerates metabolic processes in the body, promotes the rapid elimination of toxins and toxins.

Tomato juice is a prophylactic agent for preventing the development of cardiovascular diseases.

It also has other positive aspects:

1. It contains components that have a positive effect on the production of serotonin. This substance is able to restore the nervous system, especially after stressful situations.
2. The drink fights against intestinal microorganisms, inhibits the processes of decay in the digestive tract and cleanses the body. Tomatoes are well digested and absorbed, and in addition, they are quickly excreted from the body.
3. Eliminates constipation and other disorders of the intestines. It has choleretic and diuretic properties.
4. Recommended for urolithiasis, anemia, overweight.
5. Tomato lowers blood sugar levels, which is why it is recommended for people with diabetes.
6. This product is recommended for use in case of thrombosis.
7. It can be drunk during lactation, but in this case it is worth making sure that the child is not allergic.
8. Freshly squeezed tomato juice is very useful as it acts as a natural antioxidant.

Disadvantages of the drink

There are also some negative aspects of this product:

1. It is worth remembering that if you use a tomato drink in moderation, then it will not harm a person. Its negative effect on the body will be if this product is mixed with starch.
2. The drink will lose almost all of its beneficial properties if mixed with table salt. It is better to replace salt with vegetable oil, mainly olive oil.
3. Spicy tomato juice can harm your health, especially if you have problems with the kidneys, liver or stomach.

Standard tomato drink for the winter

To make delicious tomato juice for the winter at home, you do not have to shine with culinary talents. Difficulties can arise only when preparing tomatoes. Peel them off before chopping. To do this, the fruits must be blanched in boiling water for 2-3 minutes.

Any variety of tomatoes is suitable for preparing a drink, the most important condition is that they are fresh, without rot and other defects. Otherwise, the drink will have an unpleasant aftertaste, and its shelf life will be short.

If you want more drink, go for the juicy fruit. Fleshy tomatoes will give the drink a thick consistency, and it will look more like a sauce.

To prepare tomato juice for the winter, chop the tomatoes, put a little salt and put them on the stove for 15-20 minutes. After the drink, pour it into sterilized containers that are hermetically sealed.

For cooking tomato juice in accordance with GOST, the following products must be prepared:

• 1 kg of tomatoes;
• 0.5 tsp salt.

To prepare a delicious drink, you must perform the following steps to preserve tomato juice:

1. Rinse the tomatoes thoroughly. Use a sharp knife to make a superficial cut in each tomato. After that, they are folded into a separate bowl and filled with hot water.
2. After holding for 2-3 minutes, the water is drained, and the peel is removed from the tomatoes. The place where the stalk is attached is cut off, it is there that all harmful nitrates accumulate. After that, the tomatoes are cut into slices and crushed in a way convenient for each housewife.
3. The liquid is drained into the pan, salt is added. The mass is brewed for 15-20 minutes.
4. Do not forget to remove the foam that forms during the cooking process.
5. After that, the liquid is poured into pre-sterilized glass containers and twisted. Next, the cans should be turned over with the lid down and wait until they cool completely. If there are no leaks, they can be transferred to the pantry or to another storage location for the curls.

You can cook tomato juice without salt, but the taste will not be very pronounced.

Preparing cans

It is very important to properly prepare jars for making tomato juice at home. Before rinsing and sterilizing them, carefully inspect each container. There should be no cracks or chips on it.

Banks are sterilized in the following ways:

• use a circle of aluminum on a container of boiling water;
• use a grate from a device for cooking manti;
• put in an oven preheated to + 150 ° C.

Jars with a capacity of 1 liter are sterilized for an average of 15 minutes, two-liter containers - 20 minutes.

When the tomato drink is closed and the jars are neatly folded with the lid down, they are covered with a warm blanket or blanket until they cool completely. If even a small amount of liquid flows out, then you should definitely change the lid on the can.

After the canned product has cooled completely, it must be removed to a cold place.

Choosing tomatoes for juice

The question of how to make good quality tomato juice at home can be answered unequivocally: choose the ripe, juicy and red tomatoes. They should taste sweet. Yellow and green tomatoes will not make a good drink. Unripe and overripe fruits will not work. If canned tomatoes are unripe, then the drink will acquire a bitter taste, with overripe fruits the juice will become tasteless. If you are preparing juice as a seasoning for food, then you do not need to liquid it. It is more convenient to prepare tomato juice for the winter through a juicer. It is much faster than making a drink by hand.

About 1.5 kg of tomatoes are used for 1 liter of ready-made juice. According to the standard, tomato juice is prepared through a juicer with the addition of a small amount of salt, but if your family has already formed certain preferences for the production of a drink, then you can add sugar, spices to taste, or combine tomatoes with other vegetables.

Recently, more and more housewives prefer to cook tomato juice in a juicer for the winter. Tomatoes are processed in it with steam, due to which most of the nutrients are preserved. How much to cook tomato juice in this way, especially from tomato paste, depends on the specific recipe.

Cooking tomato juice for the winter with vinegar

This tomato juice recipe for the winter will allow the drink to be stored for a long time.

To make a drink, observe the following proportions:

• 1 liter of pre-prepared homemade juice;
• 1 tbsp vinegar;
• 1 tsp salt;
• 1 tbsp Sahara.

We prepare the drink as follows:

• all ingredients are mixed;
• the mass should boil;
• while the juice is boiling, I sterilize the jars for 10 minutes;
• the juice is poured into the jars, the lids are twisted, and the containers are left under a warm blanket until they cool completely.

If you cook tomato juice without a juicer, then the fruits are scalded beforehand. After that, the peel is removed from them, then they are crushed using a meat grinder, and the juice is squeezed out of the tomato pulp through a sieve.

Tomato juice with allspice

For this recipe, you will need the following products:

• 1.5 kg of tomatoes;
• 4-5 grains of allspice;
• salt to taste;
• 5 bay leaves.

How to prepare tomato juice:

1. Tomato fruits are well washed.
2. Cut in pieces, cut off unnecessary tails.
3. The workpiece is ground with a blender.
4. The resulting mass is drained into a saucepan.
5. Then all the pulp is ground through a metal sieve.
6. The liquid is placed on the stove.
7. The rest of the products are added there.
8. After boiling, the mass remains on the fire for another 10 minutes.
9. The can is sterilized with steam.
10. After that, the brewed hot drink is poured into it.
11. All containers with juice are wrapped in a blanket until they cool completely.

Such a self-made drink cannot be compared with what is produced at the factory.

Tomato juice with garlic

This juice is made from a large number of tomatoes. Take 11 kg of tomato at once. The sequence of work is the same, i.e. first, the fruits are washed, the stalks are removed, then the tomatoes are cut into slices.

After that, all the ingredients are placed in a juicer, thanks to which a juice without pulp is obtained. Then set the pot of the drink on the fire. How much such juice is digested should be closely monitored. When the mass boils, the heating must be reduced.

7 tbsp is added to the juice. salt (about 175 g) and a little sugar. For a pleasant taste, 400-700 g of this product is enough. The juice is boiled for another 5-10 minutes. Then chopped garlic is added there (3-4 cloves).

Then you need vinegar (9%), you take it in the amount of 275 g. Now it's time for seasonings. For 11 kg of tomatoes you will need:

• 30 grains of allspice;
• 10 clove buds;
• some red pepper;
• cinnamon to taste;
• quite a bit of nutmeg (on the tip of the knife).

After adding the seasonings, the juice is brewed at home for another 15 minutes. After that, it is poured into sterilized jars.

Recipe for tomato juice through a meat grinder with sweet bell pepper

Delicious tomatoes go well with bell peppers. Therefore, this product is also present in recipes for many dishes with tomatoes.

To produce a drink, you will need the following ingredients:

1. 1 bucket of tomatoes.
2. 3 pieces of sweet bell peppers.
3. Garlic - 3-5 cloves.
4. 1 onion.

Rolling sequence:

1. Vegetables are washed and cleaned of unnecessary components.
2. Tomatoes cut off from the stalks are doused with boiling water and immediately immersed in cold water, so the peel is removed so well. All tomatoes are peeled from the skin.
3. The bell pepper is cut, the seeds are cleaned from it.
4. Cut the onion into small pieces.
5. All prepared ingredients are passed through a meat grinder.
6. The mass is filtered through a metal sieve or squeezed out with gauze.
7. The resulting liquid is put on fire and brought to a boil. If the fruits are overcooked, then the drink will remain less.
8. After that, a tomato drink is poured into containers sterilized for steam or in an oven, they are twisted with metal lids and left under a warm blanket to cool.

Tomato juice using basil

If you add basil to tomato juice, then the drink will become very aromatic and acquire an unusual taste of greens. Conservation involves the use of overripe fruits. But make sure that there is no rot on them. Basil is used both fresh and dried.

What you need to make a tomato drink:

• 4-5 kg ​​of fresh tomatoes;
• 1 bunch of basil
• 50-100 g table salt;
• 100 g of sugar.

Step-by-step instructions on how to cook tomato juice with basil at home:

1. At the beginning of cooking, the same actions are performed as for other types of tomato juice. Tomatoes are washed and cut, the stalks must be removed.
2. First, pass the vegetables through a meat grinder, then use a blender or juicer to get pure juice.
3. If there are seeds and peels left, it is worth rubbing the liquid also through a sieve. But if that doesn't bother you, leave it as it is.
4. After that, the made mass is placed on fire for 20 minutes. It can be digested, so you need to keep a close eye on the time.
5. During this time, the preparation of cans and lids for twisting is underway. The jars are sterilized by steam or in the oven, and the lids are boiled in water for several minutes.
6. A few minutes before removing the juice from the heat, add salt, sugar and basil. If you take this herb in dried form, then you will need a little of it, because dried basil has a pungent odor than fresh basil.
7. Then the drink is poured into cans and screwed with metal lids.
8. At the final stage, as in other recipes, the jars are turned over and wrapped until they cool completely.

Tomato juice with dill

Dill also gives the tomato drink a special taste and aroma.

Here's how to make tomato juice for the winter with your own hands with the addition of dill:

• 2.5 kg of overripe tomatoes;
• 1.5-2 bunches of dill;
• 120 ml of table vinegar (6-9%);
• 30 g sugar;
• 15 g fine salt;
• 5 bay leaves.

How to brew a drink:

1. The fruits are washed and all inedible parts are removed. To get pure juice, first the fruits are rolled in a meat grinder, then ground through a sieve, and at the end the drink is squeezed out through cheesecloth.
2. Now pour the tomato juice into a heavy-bottomed saucepan and add the salt and sugar right away.
3. When they are completely dissolved in the liquid, vinegar is added there, and the drink is placed on a small fire so that it simmer for a quarter of an hour.
4. During this time, dill is prepared, it is washed, and unnecessary parts are cut off. Then the bunch is crushed and, together with the bay leaf, is dipped into the boiling juice.
5. After that, juice is poured into sterile jars, still warm. They are twisted according to the standard scheme.
6. In the same sequence, you can prepare tomato juice for the winter at home with the addition of celery instead of dill; you will also get a very interesting taste. In addition, celery is rich in vitamins, invigorates and charges positive for the whole day.

Adding beet and apple juice to a tomato drink

For 2 kg of tomatoes, 1 liter of apple juice and 200 ml of beet juice are prepared.

The sequence of work begins with washing the tomatoes and chopping them. Juice the tomatoes using a juicer.

Apple and beetroot juice is added to a saucepan with tomato juice. When the mass boils, pour the liquid into the jars. In winter you will be delighted with this drink, because it contains a lot of useful elements, minerals and vitamins. And it is done without difficulty.

Tomato juice from tomato paste: recipe.

There are times when there is no time to prepare a tomato drink for the winter. But you can use good quality tomato paste. A drink from it, of course, will not be as useful as one prepared with your own hands from fresh tomatoes. But in terms of taste it will not be inferior to a canned product, and at a price it will be cheaper than a ready-made store one.

To solve the question of how to make tomato juice from tomato paste, you need to fulfill one condition: to make a tomato drink from the finished paste, it must be of high quality and consist only of tomatoes without adding other ingredients.

It is not difficult to prepare tomato juice from tomato paste, it is enough to dilute 1-2 tsp in a glass of water. concentrated mass.

Conclusion

Thus, making tomato juice at home is quite simple. But if on cold winter days you want to drink a delicious fortified tomato drink, you will have to work hard in the summer.

You will need - soup products, tomatoes

Tomatoes are most often boiled in soup, with option 2: either the tomatoes were fried in oil before adding to the soup, or not. In the first case, the tomatoes are ready and it takes only 2-3 minutes for the tomato to mix slightly with the rest of the soup ingredients. In the second case, the tomatoes must be cooked until they are completely soft: 5-7 minutes. If you do not cook the tomatoes in the soup, the soup will turn sour in a day.

Tomatoes for juice

Cut the tomatoes crosswise along the stalk, pour over with boiling water, so that later it will be easier to remove the skin, because she's not good for juice. And chop the pulp (if the tomato seeds are large and hard, it is also better to remove them, leaving only the pulp), put in a saucepan and cook with salt for 10 minutes over low heat.

Tomato sauce

It is as easy as shelling pears to prepare a light sauce for meat or fish for a couple of days in advance - just chop and boil the tomatoes in your own juice, after removing the peel or leaving it at your discretion. Tomatoes are boiled in a sauce with the addition of herbs, spices and seasonings. You should be guided in the cooking time by the appearance of the sauce: the sauce should be creamy. Therefore, if the tomatoes are very juicy, there is more moisture in them and it takes longer to boil the sauce out of them. Boil tomatoes on a sauce over low heat without a lid, stirring with a wooden spatula. If you add oil and spices, you get a fragrant tomato sauce, and with bell peppers and sugar, you can make Ankle bens sauce.

Just boiled tomatoes

Tomatoes are edible raw. Tomatoes are boiled for consumption, as a rule, for diseases, after cooking they become easier for the digestive tract - in other words, they are easier to digest. In such cases, as a rule, raw vegetables and fruits are prohibited altogether, so boiled tomatoes become a real salvation.

Tomato juice is a storehouse of vitamins A and C, as well as potassium and other minerals and microelements favorable for the cardiovascular system. This juice contains a lot of dietary fiber and fiber, which are necessary to stabilize the body's metabolism.

It is tomato juice that is most useful for all those who are losing weight, because even despite its low calorie content and low carbohydrate content, this drink perfectly satisfies hunger.

The most delicious and healthy tomato juice, of course, is natural. Today we will tell you how to make this drink yourself from fresh, ripe tomatoes, and share the coolest recipes.

How to make delicious tomato juice at home

Love homemade tomato juice and want to make it fast and right? There is nothing easier, because for its preparation you will need only 2 ingredients: ripe red tomatoes without damage and salt. Make sure that clean jars scalded with boiling water are ready.

For 1 liter of homemade tomato juice you will need:

• Tomatoes - 1.5 kg
• Salt - 20 g

Wash the tomatoes, peel and cut into pieces, then chop them in a meat grinder or using a juicer. Bring the tomato mass to a boil in a heavy-bottomed saucepan, rub through a colander to get rid of seeds and skins. Pour the juice into an enamel bowl and simmer for about 10 minutes, until the foam disappears. Season with salt and black pepper to taste. Pour ready-made juice into heated jars, cover with lids and roll up.

The subtleties of cooking

Despite the very simple recipe for homemade tomato juice, the process of its preparation still has some subtleties that must be taken into account in order to achieve the perfect result. For example, you should think in advance which juice you want to get - sweeter or more sour. To make tomato juice less sour, be sure to use very ripe, fleshy, large tomatoes: small ones produce sour juice, which is more suitable for preparing various second courses or borscht.

You can make your own original yellow tomato juice using a special variety of yellow tomatoes for it: they, by the way, are richer in antioxidants and some vitamins than red ones. The cooking method remains the same.

If you want to get a spicy, original taste, add bay leaves, allspice peas, spices, garlic, celery, bell pepper to the jars - it all depends on your preferences and desire to experiment.

How to make homemade tomato juice ketchup

It is hardly worth reminding that for the most part ketchups, which you find today in a wide range on supermarket shelves, instead of useful substances, contain a lot of sugar, starch and monosodium glutamate, increase the calorie content of dishes, lead to unhealthy weight gain and negatively affect digestion. On the other hand, self-made tomato juice makes excellent homemade ketchup - tasty, healthy and easy to prepare.

For homemade tomato juice ketchup, you will need:

• Homemade tomato juice - 4 l
• Vinegar - 1/2 tbsp. l.
• Sugar - 1/2 tbsp. l.
• Ground coriander - 1/2 tbsp l.
• Salt, pepper - to taste

  Boil the juice until thick, then add salt, sugar and vinegar. The thickening process can take an hour and a half. When the juice is similar in consistency to ketchup, add the necessary spices. While hot, put in sterile jars, seal them and leave to cool, turning the neck down.

  This isn't the only homemade ketchup recipe. Also try making your own flavored onion and garlic sauce

How to make your own tomato paste for the winter

Homemade tomato paste is easy to prepare and always tastes much better (not to mention the benefits) purchased. The entire laboriousness of the process consists in thickening not due to artificial preservatives, but with the help of prolonged digestion of the liquid.

To prepare homemade tomato paste (1.5 liters) for the winter, you will need:

• Fresh tomatoes - 8 kg.
• Sterile jars

Wash ripe, red, soft tomatoes, cut into 4–6 pieces, then put them in a saucepan and put on fire. Tomatoes are cooked over medium heat for about 40 minutes after boiling. Then, when you get a pulp with a consistency similar to porridge, rub the boiled mass through a fine sieve to remove unnecessary skins and seeds.

The resulting tomato juice will need to be boiled over low heat for about 2 hours, checking it at least once every 20 minutes and stirring - the paste will begin to thicken from the bottom, so you will need to constantly stir it until you achieve the desired degree of density. Spread the pasta in prepared jars, twist and leave to cool upside down, covered with a towel. Once they're completely cool, move them to a cool, dry place to wait for winter.

A real housewife should know how to cook a tomato in order to always have a natural dressing for borscht, sauces and many other dishes. It is not difficult to prepare a quality product at home, and the process will take no more than 1-2 hours. But before you cook tomato paste or juice for the winter, you need to master all the wisdom of the preparatory stage, choose the right tools, and compare the proposed methods. There are more and more recipes for spinning every year, but the simplest versions of such dishes still remain in the leading positions.

Rules for choosing suitable vegetables

The quality of the tomatoes affects the taste, texture, shelf life and aroma of the final product. When choosing vegetables for pasta or juice, you should adhere to the following recommendations:

1. The best option for such preparations for the winter is the Bull Heart variety and its analogues. If you cook products from such fruits, then even at home you can count on getting a thick and rich composition. But slightly watery tomatoes without a pronounced color give a too liquid and tasteless mass.
2. It is recommended to use ripe and even slightly overripe fruits for pasta and juice. They can be pressed and soft, the quality of the workpieces will not decrease.
3. There should be no unripe tomatoes in such dishes at all. No matter how many of them are included in the composition of the final product, this will definitely negatively affect its consistency, color and taste.
4. The housewives are somehow not used to cooking cherry tomatoes, which can be considered a significant omission. The ingredients will all be cut into pieces and processed early, and this type of pulp is ideal for making pasta or juice.

The ideal basis for creating blanks will serve as components grown in beds in direct sunlight. Greenhouse specimens contain an insufficient amount of water and have a characteristic acidity, which affects the quality of the final product. If it is not possible to trace the origin of tomatoes, at least they need to be purchased strictly in season, and not in supermarkets, but in food markets.

We collect the necessary tools

When creating blanks for the winter, special attention should be paid to the selection of suitable utensils and auxiliary tools. First, when closing a tomato at home, you need to make sure that everything you need is at hand. Secondly, it is worth making sure of the quality of the devices used.

When boiling pasta or juice, you need to pay attention to the following points:

• If the recipe involves infusion and heat treatment, the duration of which does not exceed 1 hour, the container can be aluminum. Otherwise, you will have to choose dishes from a different material (cast iron, iron, enamel), otherwise oxidative processes will begin, negatively affecting the quality of the composition.
• It is recommended to take care of the presence of a juicer, which will facilitate the process of separating the juice from the pulp and veins. If there is no such device, you will have to limit yourself to a sieve or colander.

Tip: Housewives who have to close shop vegetables for the winter can use one simple trick - after cutting the tomatoes, sprinkle them with a little salt and insist for 15 minutes. This will stimulate the drainage of the juice and squeeze out as much liquid as possible from the pulp.

• We take glass jars, iron lids.

In addition to the above and the ingredients themselves, we prepare a seaming key and a ladle, with which we will pour pasta or juice.

Cooking options for tomato paste

Tomato paste can be made in many different ways, but it is best to use the simplest and most proven recipes. For example, such:

• Traditional tomato cooked on the stove. For 2 kg of ripe tomatoes, we take a couple of red bell peppers, a few black peppercorns, bay leaves, salt and sugar (how much depends on the variety of tomatoes and individual preferences). We sort out the vegetables, wash them, dry them, peel the seeds from the pepper, cut everything into pieces. Put the mixture in a cooking container and keep it on low heat until it gives juice. Then we slightly increase the heating power and boil the composition for 5 minutes. Cool the resulting mass to room temperature, grind it through a sieve, remove all excess. Add salt, spices, laurel, sugar to the paste, boil for up to 5 minutes, pour into jars and close for the winter.

• Tomato with herbs. For 3 kg of vegetables, take several sprigs of fresh parsley and dill, salt, pepper and sugar, depending on the desired result. We wash and dry vegetables and herbs. Cut out a dense core from the tomatoes and pass it through a juicer. We bring the resulting mass to a boil, add spices and sugar (you should not abuse it, this can deprive the paste of its naturalness). Introduce greens, cut or torn into leaves, without removing the container from the fire. Particular attention should be paid to how much the composition will boil in total - this figure should not exceed 25 minutes. The resulting product is poured into jars and rolled up for the winter.

• Original tomato without sterilization. For 3 kg of tomatoes we take 1.5 kg of bell pepper (vegetables can be taken not only red, but also yellow), 0.5 kg of not very sweet plums, 3 sour apples, salt and sugar to taste. Wash fruits and vegetables, dry them, remove cores, seeds and bones. Cut the pepper into 4 parts, put it in a cooking container. We also send tomatoes, apples and plums passed through the juicer there. Add sugar, salt and spices as desired. Bring the pasta to a boil, stirring constantly. After a 10-minute boil, pour the mass into jars and roll it up for the winter.

Tomato paste prepared in this way can be stored at home for up to 5 years, you just need to choose a cool place for the jars.

Simple recipes for delicious tomato juice

Today, more and more housewives prepare tomato juice not on the stove, but use various modern appliances for this. At home, this saves time and effort.

• In a multicooker. For 2 kg of small tomatoes, take 300 g of ripe pears and apples (not very sweet), spices (pepper, cinnamon, cloves), salt and sugar to taste. We wash fruits and vegetables, dry them, clean them of all unnecessary. Grind the fruits with a juicer and pour into the multicooker bowl, adding all the spices. We select the "Cooking" mode, set the timer for half an hour. Pour the finished juice into jars and close for the winter.

• In a double boiler. For 2.5 kg of red tomatoes, take 0.5 kg of yellow tomatoes and fruits of the "Black Prince" variety. Additionally, we need parsley, basil and dill, pepper, salt and sugar. We wash and dry vegetables and herbs. We pass all the tomatoes through a juicer. With this approach, it is very important how much pulp is obtained at the output, therefore, if there is a special mode on the device, we select it. Mix the juice with chopped herbs, put the resulting mass in a double boiler and bring to a boil. Turn off the device (or remove from heat), add spices, stir. Boil the composition for another 5 minutes, then pour it into jars.

When using these devices in the final product, it is possible to preserve not only the natural taste of vegetables, but also the maximum amount of vitamins, minerals, fiber and other useful components.

This only at first glance seems that preparing tomato juice or pasta is difficult and troublesome. In practice, everything does not take much time if you clearly plan all the work and perform them consistently. The quality of the product must be monitored constantly. No need to be afraid to try the composition, add spices, salt, sugar and even vinegar to it. Only with the help of such experiments will it be possible to achieve a truly ideal ratio of components.