The use of tomato juice is indisputable, tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many hostesses are thinking about how to twist the fruit for the winter, so that they retain their useful properties. We have collected for you a gold collection of the most delicious recipes that can easily be translated into reality on their own. So let's get started.

Tomato juice: a classic of the genre

• ripe tomatoes - 4 kg.
• ground salt (preferably sea salt) - 45 gr.
• granulated sugar - 110 gr.

1. For the most part, tomatoes are used for making juice of different varieties, shapes and sizes, which for some reason did not fit for preservation. Wash the tomatoes, cut off the stalk, crumpled and moldy places. Cut them into small squares measuring approximately 3 * 3 cm.
2. Collect the meat grinder, pass the fruit through it several times, send the juice to a deep pan with a thick bottom. Spread cake in a tablespoon, make sure that the spray does not stain clothes and headsets.
3. Put the container with twisted tomatoes on the stove, set the minimum power. Add crushed sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can vary depending on personal preference. Typically, 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
4. Wait for the mixture to boil; when the first bubbles appear, stir again to dissolve the crystals. At this time, proceed to the preparation of containers for spin.
5. Pick up the appropriate size jars (liter, two-liter), make sure that they are not chipped or cracked, otherwise the container may explode. Clean the container with a foam sponge and baking soda, and wash thoroughly with warm water.
6. Next sterilize, placing the jars in a deep pan and fill with water. The heat treatment time for a two-liter capacity is about a quarter of an hour, a liter capacity is about 10 minutes. Sterilize the caps in the same way.
7. At the request of the banks can be processed in the oven, placing them bottom up: for 10 minutes, gradually increase the temperature until you reach the mark of 160 degrees. Take out the containers with a dry mitten, avoid sudden temperature changes.
8. After boiling tomato juice on the surface of the foam is formed, remove it with a slotted spoon or a scoop. Leave the juice to boil for 3 minutes, then pour into clean jars. It is important that the tanks are still warm, otherwise they may burst due to the temperature difference.
9. Cork the cans, turn them over, making sure there are no streaks. To correctly conduct the test, slide your index or ring finger around the neck. In cases where juice begins to flow, replace the cap.
10. After all manipulations, wrap the composition in a blanket, wait for it to cool to room temperature. Take the containers to a room in which there are no sudden changes in temperature (suitable basement, cellar, glazed balcony, etc.).

Tomato juice through juicer

• fresh tomatoes - 3.5 kg.
• table salt - 40 gr.
• granulated sugar - 100 gr.

1. Fruits of any shape, variety and size are suitable for this recipe, the main condition is the absence of rotten elements. You can use slightly dented tomatoes that are not suitable for preservation.
2. Send the tomatoes in a deep bowl, cover with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off the damaged areas and foot area.
3. Prepare an enamel pan, collect the juicer, pass through the tomatoes chopped into small pieces.
4. Turn on the burner on medium heat, cook for about a quarter of an hour. After this period, the composition will begin to boil rapidly, turn down the power, simmer another 15-20 minutes. Do not forget to mix the contents, collect tomatoes from the walls of the container, otherwise the final product will give the fumes.
5. After the specified period, add sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crackle on the teeth.
6. Wash jars with soda, sterilize them in the oven or on the stove for about 15 minutes. Do the same with the covers, wipe and dry completely. Even one drop of water will cause mold.
7. Pour the juice over the still warm jars, seal hermetically, put the container with the mouth down. Check if the juice is leaking, if everything is normal, wrap the cans with a warm blanket.
8. The exposure time of the composition, wrapped in a warm fabric, is about 12-13 hours. After the specified time, the banks must be taken to the cellar or cellar for long-term storage.

• fresh tomatoes (soft) - 15 kg.
• garlic - 6 teeth
• white onion - 1 pc.
• bulgarian pepper - 5 pcs.

1. Wash the tomatoes with a kitchen sponge to remove all dirt. Pour boiling water into a large saucepan, place the tomatoes in the container, wait about 25-30 seconds. Pour cold (preferably ice-cold) water into another bowl, remove tomatoes from boiling water and send to this container, leave for 3 minutes.
2. After the specified period, remove the peel, remove the stalk and dented places. Peel the garlic and onions, cut the core of the pepper, chop the fruit into small pieces.
3. Crush all vegetables in a convenient way. You can skip them through a meat grinder, scroll through a blender or juicer. After the fruit turns into a porridge, squeeze the juice out of it with a gauze cloth or a sieve.
4. Pour the resulting liquid into an enameled saucepan with a thick bottom, put it on the stove, boil for a quarter of an hour over medium heat, do not forget to stir constantly. Remove the remnants from the walls so that they do not burn.
5. At this time proceed to the sterilization of cans. Wash them with baking soda and kitchen sponge, put them in the oven with the neck down. First, set the temperature to 30 degrees, every minute raise another 10 until you reach 150. After that, pull out the container with a mitten, cool a little.
6. Remove the tomato juice from the stove, pour into warm jars, mix. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Cover with lids, check if the juice is leaking. If everything is in order, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar before consumption (at discretion).

• tomatoes - 2.7-3 kg.
• celery - 8 pcs.
• ground salt - 80 gr.
• ground black pepper - 30 gr.

1. Wash the tomatoes well, exclude all green and inedible parts. Cut into small squares, place them in the juicer.
2. After that, pour the juice into a thick-walled pot, put on medium heat. When the first bubbles appear, turn down the power, boil for another 15 minutes.
3. At this time, start preparing celery. Wash and cut the stems, send to a container with boiling juice, stew for another 10 minutes. Next, pass the composition through a sieve or gauze fabric.
4. Sterilize cans conveniently. You can boil them in a saucepan with water or put them in the oven with the neck down.
5. After heat treatment, pour tomato juice over the cans, seal it. Turn the container neck down, check if the composition is leaking.
6. Soak the juice at room temperature for 12 hours, then move the banks to a cool place (cellar, balcony, basement). The main condition is the absence of freezing temperatures and sharp jumps.

Spiced Tomato Juice

• fresh tomatoes - 12 kg.
• granulated sugar - 530-550 gr.
• carnation - 8 buds
• vinegar solution 6% - 280 ml.
• chopped salt (preferably sea salt) - 180 gr.
• peas - 4-5 gr. (about 25 pcs.)
• garlic - 3 teeth
• nutmeg - on the tip of a knife
• ground cinnamon - 20 g.
• ground black pepper - 5 gr.

1. Wash the tomatoes, cut out the crumpled and rotten places, remove the foot area. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
2. Separate the cake, throw it away. Pour the juice into an enameled pot, put on medium heat, bring to a boil.
3. When the first bubbles appear, reduce the power, add granulated sugar, salt and ground pepper, boil for another half hour.
4. Next, add the buds of cloves, peas, nutmeg and cinnamon, stew for 10 minutes.
5. After this time, skip the garlic through a press, send it to the pan. Pour in the vinegar solution and mix.
6. Wash jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
7. Transfer tomato juice to a cool place. You can use after 1 month after the twist.

• ripe tomatoes - 2.3-2.5 kg.
• fresh dill - 1.5-2 bunches
• table vinegar (6-9%) - 120 ml.
• granulated sugar (preferably cane) - 30 gr.
• chopped salt - 15 gr.
• bay leaf - 5 pcs.

1. Wash the fruit and remove all inedible parts. Squeeze the juice from the tomatoes, for these purposes, use a strainer and a meat grinder, then skip the mixture through a gauze cloth (2-3 layers).
2. Pour the mixture into a saucepan with a thick bottom, add granulated sugar and salt, bring the mixture to a boil.
3. After dissolving the crystals pour in vinegar, set the minimum power, stew juice a quarter of an hour.
4. Wash bunches of dill, tear off the stems, chop the petals. Send to the pot with the composition, here add the bay leaf. Wait for the mixture to re-boil, proceed to processing the cans.
5. Place the glass container in a large pan, fill it with water at room temperature, put it on the stove. Boil over medium heat for about 15 minutes.
6. When containers are processed, dry them with a towel, leave at room temperature for complete evaporation of moisture.
7. Pour the juice into the still warm jars, immediately clog the lids. After cooking, let the juice cool, then transfer to the basement / cellar.

It is easy to prepare tomato juice for the winter, if you have sufficient knowledge of the available technologies. Use the recipe with the addition of dill, celery, vinegar, spices, bell pepper. Always sterilize the container before pouring the juice, do not allow the temperature difference between the composition and the glass.

Video: homemade tomato juice for the winter

Hello, dear readers site!

Autumn is in the yard, and preparations for the winter continue. Today we will talk about how to make tomato juice at home and roll it over the banks.

Not every year, but we have seasons when tomatoes make their crops happy in the garden, sometimes they embrace such “happiness”, you don’t know where to put them - and we make them whole, and tomatoes still in all corners of the kitchen lie. There are, however, such that they do not fit into banks - spoiled, too big, or of an ugly shape, which are like a suitcase without a handle: it is a pity to throw out and heavy to carry.

Exit, friends, very simple - make tomato juice for the winter. But in Spain they don’t bother about it, they bring the harvest to one place every year, the city of Buñol and organize whole tomato carnations. People throw tomatoes at each other until they themselves are covered with a layer of ketchup, this is entertainment, 120 tons are thrown away in a day! I wonder if the wipers there are having fun ...

Tomato Juice Recipe

Let's start: let's wash the tomatoes, sort them out, rip up the spoiled places so that no biaca will slip through.

We take out the juicer, if you do not have it, read to the end, then there will be a recipe without squeezing. We have such a simple but reliable cast-iron crush - you can squeeze juice, prick nuts and defend yourself from robbers - a universal tool!

We skip the tomatoes through the juicer, large before it needs to be cut into pieces.

The juice is poured into an enamel or metal pan. Put the pot on the fire and bring the juice to a boil. Boil for 15 minutes, sometimes stir, remove the foam.

Sterilize the required number of cans, this can be done or so

(the water in the pan is boiling, steam sterilizes the jar for 10-15 minutes), or here are some more ways. Covers for cans boil 5 minutes in water and dry.

In tomato juice before seaming, you can add salt and sugar to taste, and you can close it just like that and add salt before use. Choose as you like.

In a hot sterilized jar pour boiling juice,

immediately roll up, turn over the lid, cover with a blanket until it cools completely. If the sterilized empty jar has cooled, it is better to put a wooden spoon and a stream of juice in it to let in a spoon, it is less likely that the jar will burst.

And now about how to make tomato juice for the winter, if you do not have a juicer. The recipe is the same, the ways are different. You can simply skip the tomatoes through an ordinary meat grinder, and then wipe the resulting mass through a metal sieve. What to do next - you already know.

My parents live in the village, as they do in a country way: they fill a couple of cast iron with sliced ​​tomatoes - and into a Russian stove for an hour or more. Tomatoes become steamed soft mass.

This mass is also rubbed through a fine wire sieve,

in terms of the amount of waste, this method is the most effective - only the seeds and the skin remain. From juicer waste much more.

What I want to say is that you can do this in the city too, replace the pot with a saucepan, and the oven with an oven.

In the village with gas napryazhenka (pipes have not yet reached, promised in 50 years, maybe build), in the cylinders, too, do not want to carry. The old men built a stove in the courtyard, the juice is again in the iron pot - and they boil it on the fire, and it also turns out with smoke.

Today I’ll wrap it up, friends, if you like the recipe for making tomato juice - share with friends, leave feedback. I promise a lot of interesting things ahead, subscribe to blog updates, and this interesting will not pass by you.

All the best and see you soon!

At the end - a delicious salad with tomatoes:

You will need:

Cooking juice at home

Now let's figure out how to make homemade tomato juice. The first thing that can come to mind is squeezing the juice in a juicer. But this straightforward approach will not work properly. The juice will turn out, but not so thick and homogeneous, it will not have such a large content of pulp.

The juicer will squeeze out the liquid, but almost all the pulp does not get into the finished product. Therefore, other approaches are used: it is possible, for example, to make juice from tomato paste, because most of the major manufacturers resort to this option. You can make it from natural tomatoes. Both options deserve consideration.

The best way to make tomato juice quickly is to buy a paste, after which you need to add two or three spoons of a similar paste to one cup of boiled water, as well as some salt and pepper to taste. Juice should not be either thick or translucent. If its consistency is optimal, then it is ready.


  But this is a one-time method, it is usually necessary to understand how to make delicious tomato juice in large quantities. Then we need fresh tomatoes.

You wash the tomatoes, then cut into small pieces and place in a large saucepan. She put on a slow fire. It is not necessary to add water, because when these fruits (and a tomato, contrary to stereotypes, is a fruit, although it is rather strange to hear about it), will boil dry, after which they will give juice. Just stir them. After boiling, they should boil for about an hour.

The better the tomatoes are boiled out, the better the juice will be.

Variations are possible. For example, you can still pre-cut the sliced ​​slices through a juicer, then cook for fifteen minutes in an enamel saucepan with a piece of coriander until the foam disappears. The consistency of this product will be somewhat different.

Juice for the winter

You can simply prepare this drink, but it is much better to prepare it for the winter, so that you can enjoy it without any problems in the cold winter time, when the body lacks different types of vitamins - which are just contained in this juice.


  Pour the beverage prepared at the previous stage into sterilized cans, after removing the foam from it. Roll banks and wrap in a blanket. Store these jars at room temperature.

One of the most popular juices in our country is tomato juice benefit which is simply undeniable. This juice has a high content of beneficial organic and inorganic substances, in particular, glucose and fructose (natural sugars). In addition, the use of tomato juice is of great benefit to the body due to the fact that it contains organic acids - malic, citric, oxalic, tartaric. And in overripe tomatoes contains one of the most useful acids - amber.

Tomatoes also contain vitamins of group A, all the vitamins of group B, as well as vitamins E, PP and N. But most of all it contains vitamin C (about 60%). In addition to vitamins, tomato juice contains minerals - salts of calcium, magnesium and potassium, chromium, phosphorus, manganese, cobalt, zinc and iron. Also in the pulp of tomatoes contain proteins, fats and carbohydrates, dietary fiber. Tomato juice has a large amount of potassium compounds, which makes it effective in the prevention of heart disease, the normalization of metabolism and the nervous system.

They have a bright red color due to the fact that they contain the pigment lycopene, which is a very powerful antioxidant that prevents the occurrence of cancer. Tomato juice also stimulates the production of the “hormone of joy” - serotina. That is, the use of this juice will relieve tension and relieve from the effects of stress. Juice from tomatoes also juice has a bile, antimicrobial and anti-inflammatory effect. If you regularly use this juice, you will strengthen the capillaries, and thereby prevent the occurrence of atherosclerosis.

The components of tomato juice complete the processes of decay in the intestines and improve its work. Therefore, the juice is useful primarily for people suffering from constipation. Also, the use of this juice is a good prevention of the formation of blood clots in the blood vessels.

Drink Tomato Juice, especially if you are a smoker, since the antioxidant properties of this juice will prevent the onset of emphysema. Scientists recommend drinking a glass of juice after smoking a cigarette. Also, the use of tomato juice will increase metabolism in the tissues of the body, so this property is used to reduce excess body weight. Tomato juice - low-calorie product, so its use is the basis of many diets.

Tomato juice. Recipe.

List of ingredients for making one liter of juice:

• one and a half kilograms of tomatoes;
• salt - two teaspoons;
• sugar - two teaspoons.

Wash the tomatoes well and cut into arbitrary pieces, pour into a saucepan and heat almost to a boil. After carefully wipe through a sieve, because the most recent droplets - this is a real tomato paste, squeeze it well. On a liter of juice, put two teaspoons (no slides) of salt and sugar. Add gradually, tasting, because some like less salt, and others - more. To add flavor to the juice, you can add a pinch of cinnamon, as well as a couple of teaspoons of parsley juice. Bring to a boil. Pour boiling juice over pre-sterilized jars, immediately close the boiled lids roll up. Turn the cans upside down and cover with a blanket. Until they cool off. Store at room temperature, but if your home is hotter than 24 degrees, it is better to juice juice sterilized (one-liter jars for ten minutes, two-liter - fifteen). During storage, the juice begins to exfoliate - the pulp settles down, shake the jar and the consistency is restored.

For most of our hostesses, it is no longer a secret that there are practically no natural shops on our counters. Most fruit juices are made by diluting concentrated juice with water, and vegetable juices (for example, carrot and pumpkin) are made from thickened puree. And tomato juice, in turn, is made from tomato paste. So if the manufacturer does tomato juice from tomato pastethen why can't we do it at home by ourselves? This is done very easily, and much more profitable than buying.

On a glass of boiled water (200 ml) we take two or three spoons of tomato paste with a slide and a fourth of a teaspoon of salt, salt and pepper are added as desired. The main rule - your juice should not be thick or translucent. A glass of tomato juice is ready!

A few words about tomato paste, which you will use to make tomato juice. It can be cheap and expensive, good quality and bad. But if the paste is expensive, it does not mean that it is the most natural and high-quality. Even if you see starch in the composition (it is used as a thickener), this does not mean that the paste is bad, since starch is a natural product, and its content in a liter of ready-made tomato paste does not usually exceed a few grams. Usually, the manufacturer, emphasizing the so-called "naturalness", deliberately inflates the price. Do not fall for this bait!

Cook well when you grow tomatoes yourself, and you have a good harvest! For the juice is best suited well-ripened red fruit, just picked from the bush. Just do not use overripe fruits for these purposes, they are not very suitable for this purpose.

At home you can cook homemade tomato juice  two kinds.

Method number 1. Wash the tomatoes thoroughly and cut the stalks out of them, all tainted or immature. Cut the tomatoes into slices and squeeze some juice out of them. Now you need to steam these tomato slices. Take a large enameled pan, pour the squeezed juice into it and tie gauze on top, then put the tomato slices on it. About five minutes after boiling the juice, remove the pan from the stove. During this time, the tomato slices should be steamed out, so they need to be rubbed through a large sieve. After stirring the mashed potatoes with the juice and put on the stove, heat up to eighty-five degrees and pour into pre-prepared hot jars, which then must be sterilized in boiling water (thirty minutes - half-liter jars, forty minutes - liter). Turn the cans upside down. Wrap a blanket and leave to cool. Store in a cool dark place.

Method number 2 how to make tomato juice. Take ripe tomatoes, wash them under running water and crush them with a wooden pestle. Put the resulting mass into a sufficiently deep enameled pan, put on the stove and bring to a boil, stirring occasionally stirring. Grind the hot mass through a large sieve - so we will separate the seeds and peel of the tomatoes. Wipe the frayed mass again, only through a fine sieve or through several layers of gauze. To taste you can add salt and sugar. Pour the newly heated juice into prepared banks and sterilize as described in the previous recipe.

Tomato juice at home  with garlic.

List of ingredients:

• red tomatoes - 11 kg;
• granulated sugar - 450-700 grams (to taste);
• salt - 175 grams;
• one tablespoon of vinegar or 275 grams of vinegar 9%;
• a few cloves of garlic (to taste);
• allspice - 30 peas;
• red pepper - half a teaspoon;
• carnation - 6-10 buds;
• cinnamon - three and a half teaspoons;
• nutmeg - on the tip of a knife.

Cooking process:

Thoroughly wash the tomatoes, peel and cut into pieces of arbitrary size. Pass the tomatoes through the juicer to get a clean juice without peel and seeds. Pour the prepared juice into an enameled pan, put on the fire and cook for thirty minutes, then reduce the heat and cook for another five to ten minutes, add garlic, vinegar and other spices. Cook another ten to twenty minutes and pour the juice into sterilized jars and roll up.

There are diets that use slimming tomato juiceare called tomato. The essence consists in the use of a glass of juice from tomatoes each time before meal, and between them. In this case, it is necessary to negate the use of sweets and baking, sugar is completely excluded. In addition, avoid eating fatty foods, salt - the minimum amount, instead of fried foods - boiled. Using a tomato diet, you can get rid of the extra four - five kilograms in two weeks. This diet should last no more than two weeks. In addition to losing weight, you will feel an improvement in digestion, and your skin will become more elastic and improve in color.

If you, after reading this text, immediately run to the store to get yourself this juice, then you should wait. First you need to think about how to drink properly. You should know that you will achieve the maximum effect only from the use of freshly squeezed natural juice, to which neither salt nor sugar should be added. And that tomato juice, which is sold in stores, does not fall into any comparison with the drink just made from fresh tomatoes. But if you do not have the opportunity to make the juice yourself, then when you buy in the store, be sure to pay attention to the composition and shelf life of the drink. Tomato juice can not be used together with products with a high content of starch and protein, otherwise the effectiveness and benefits of tomato juice will be minimal.

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