Choose ripe, juicy tomatoes. The best juice is obtained from ripe varietal tomatoes. If the cut fruit has a great smell and texture, the juice will be delicious too. Choose tomatoes for juicing either at your local store or on your farm during peak harvest.

Wash the tomatoes. Rinse the tomatoes in running water and pat dry with either a kitchen towel or paper towel. A simple rinse of the tomatoes will be enough to remove dirt and bacteria from the tomatoes.

Core and cut the tomatoes into 4 pieces. First, cut the tomatoes in half. Remove the core and any hard pieces from the pulp, then cut the halves in half more.

Place the chopped tomatoes in a non-reactive saucepan. Use a steel or enamelled saucepan, not aluminum, as aluminum is likely to react with the acid in the tomatoes.

Squeeze the juice out of the tomatoes. Use a mashed potato pusher or wooden spoon to crush the tomatoes and squeeze the juice out. The saucepan should contain a mixture of tomato juice and pulp. The saucepan now has enough liquid to bring it to a boil.

• If you think the mixture is too dry, add a little water to give the saucepan enough liquid to boil.

Hello, dear readers of the site!

Autumn is in the yard, and preparations for the winter continue. Today we'll talk about how to make tomato juice at home and roll it up in jars.

Not every year, but we have seasons when tomatoes delight with their harvest in the garden, sometimes bring such "happiness", you don't know what to do - and whole, and we will make, but tomatoes still lie in all corners of the kitchen. There are, however, those that do not fit in cans - spoiled, too large, or ugly in shape, which are like a suitcase without a handle: it's a pity to throw it away, and it's hard to carry.

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

Tomato juice recipe

Let's get started: wash the tomatoes, sort them out, cut out the spoiled places so that no byaka slip through.

We take out a juicer, if you do not have one, read to the end, then there will be a recipe without a squeezer. We have such a simple but reliable cast iron crushing machine - you can crush juice, and chop nuts, and defend against robbers - a universal tool!

We pass the tomatoes through a juicer, large ones must be cut into pieces before that.

Pour the juice into an enamel or metal pan. Put the saucepan on the fire and bring the juice to a boil. We boil for about 15 minutes, stir sometimes, remove the foam.

We sterilize the required number of cans, this can be done or like this

(the water in the pan is boiling, the steam sterilizes the jar for 10-15 minutes), or there are several more ways. Boil lids for jars in water for 5 minutes and dry.

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

Pour boiling juice into a hot sterilized jar,

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

Now about how to make tomato juice for the winter if you don't have a juicer. The recipe is the same, the methods are different. You can simply pass the tomatoes through a conventional meat grinder, and then rub the resulting mass through a metal sieve. You already know what to do next.

My parents live in the village, so they do it in a country style: they fill a couple of cast iron pots with chopped tomatoes - and into a heated Russian stove for an hour or more. Tomatoes become a 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 seeds and skin remain. There is much more waste from the juicer.

What I want to say: in the city you can also do this, replace the cast iron with a saucepan, and the stove with an oven.

There is a lot of gas in the village (the pipes have not yet reached it, they promised in 50 years, maybe they will lay them), they also do not want to carry them in cylinders. The old men built a stove in the courtyard, juice again into the iron pot - and they boil over the fire, it also turns out with smoke.

For today I will wrap up, friends, if you liked the recipe for making tomato juice - share it with your friends, leave reviews. Ahead I promise a lot of interesting things, subscribe to blog updates, and this interesting will not pass you by.

All the best and see you soon!

Finally, a delicious tomato salad:

When a lot of tomatoes have ripened in the garden and you urgently need to do something with them, cook tomato juice without hesitation. It can be the basis for various sauces, used for preparing first courses and just be a healthy drink. But the most interesting thing is that after fifteen minutes of heat treatment, the amount of lycopene in these red vegetables increases by one and a half times (compared to fresh fruits).

No preservatives such as vinegar or citric acid are added to tomato juice. Ripe tomatoes contain enough of their organic acids. But for a good preservation of the product throughout the winter, pay close attention to good sterilization of cans and lids. Also, for the preparation of this conservation, choose only ripe fruits, not rotten ones.

From fleshy varieties, you get a thicker drink, from juicy ones - a more liquid one. Therefore, choose for yourself which option you prefer. Now let's start cooking.

Tomato juice can be made without any extraneous additives at all, and when used, add salt and other spices to taste. Below are similar recipes. Now I propose a very tasty version of the preparation of this drink, not a standard one, with the addition of bell pepper. Having made such a yummy once, you will come back to this recipe again and again.

Ingredients:

• tomatoes - 6 kg
• Bulgarian red pepper - 100 gr.
• bay leaf - 2 pcs.
• black peppercorns - 10 pcs.
• salt - 1 tablespoon
• sugar - 2 tablespoons

Cooking method:

1.Wash the tomatoes, cut them into random pieces and pass them through the juicer.

Be sure to take fleshy, ripe bell peppers. Only such a vegetable can give the maximum aroma to the finished juice. If possible, take tomatoes that are thin-skinned and juicy, from these you get more liquid, less waste.

2. Cut the bell pepper in half and dip in the squeezed juice. Alternatively, roll the peppers along with the tomatoes or take sweet ground paprika instead. Cover the saucepan with the workpiece and bring to a boil over high heat. Watch the process, because the boiling liquid can foam up a lot and "escape" to the stove.

3. Stir the juice occasionally with a wooden spoon or spatula to prevent settling pulp from sticking to the bottom. After boiling, heat it on medium and cook for 30 minutes under a closed lid (you need to cover so that the moisture does not evaporate into the ceiling). You need to cook such canned food in an enamel or stainless container. It is better not to use aluminum pots, they oxidize on contact with acids.

For a pleasant aroma, you can add a few stalks of parsley to the boiled juice, for pungency - half a chili pepper. Remove these ingredients before pouring into glass.

4. The foam can be left on, it will evaporate and disappear. After 10 minutes of cooking, add salt, sugar, lavrushka and peppercorns, stir, let dissolve and taste. If you don't have enough salt or sweetness, add the desired ingredient. Continue cooking for another 20 minutes.

5. A couple of minutes before the end of cooking, remove the bay leaf and pepper from the pan (if used cut up). At this point, the jars should be sterilized in your favorite way.

6.Pour the prepared hot juice into sterile jars and roll up with boiled lids. Turn the blanks upside down and let them cool. You can store this preservation in an apartment, in a dark place.

Tomato juice through a juicer: a simple recipe without sterilization

The fastest way to make tomato juice is using a special device - a juicer. It can be either mechanical or electrical. The latter option will, of course, work sooner. When there are a lot of red fruits, this recipe will help you process them quickly enough. The bottom line is simple: squeezed out the juice, boiled it, seasoned it, closed it and wait for winter. It is not necessary to additionally sterilize the finished preservation; it is enough to do this with empty jars.

Ingredients:

• tomatoes - 12 kg

For 1 liter of juice:

• sugar - 2 tsp
• salt - 1 tsp

How to cook:

1.Wash the tomatoes, cut them into pieces that will fit into the filling hole. Cut out the place where the stalk was attached. Pass all the pieces through the juicer. Twist the cake, which will remain, another 2-3 times to get more nutritious moisture. To extract even more liquid from waste, heat and squeeze through cheesecloth.

2.Pour the resulting juice into a saucepan of a suitable size (or divide into two vessels). Add the required amount of sugar and salt.

How much sugar and salt should you put in 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.

3. While stirring, bring to a boil, then reduce heat. Boil your red drink for 15 minutes from now. Sterilize jars and lids in parallel.

4. A lot of foam will form during cooking. To make it go away, stir the juice vigorously, there will be no foam at the end of cooking.

5. It remains to pour the juice into carefully sterilized jars and roll up. Turn the canning over onto the lids, wrap it up with a warm blanket or towel and wait until it cools completely. Then remove the tasty tomato to a permanent storage location. A glass of such a drink will be very useful for both large and children. After all, it is of the highest quality, natural, without unnecessary and harmful additives.

Juice with pulp from fresh tomatoes through a meat grinder - lick your fingers

If you do not have a juicer, then you can use an ordinary meat grinder, the simplest one, without any attachments. Now there are many modern kitchen appliances, there are also meat grinders with attachments for squeezing the juice. If you have one on the farm, then use it using the recipe above. The same option is suitable for those who have the most common meat grinder.

Such a tomato turns out to be thick, with pulp and seeds. It can be used to make gravies, dressings, sauces. Or you can just drink and get healthy substances.

Ingredients for a 3 liter jar:

• tomatoes - 4 kg
• salt - 1 tablespoon

Preparation:

1.Wash the tomatoes, cut into large pieces, remove the stalks. Pass all the prepared fruits through a meat grinder and pour the resulting rather thick mass into a saucepan.

If you want a more delicate texture of the finished juice, first remove the skin from the tomatoes.

To do this quickly and easily, make a cruciform cut on top of each tomato. Dip the vegetables in portions in boiling water for 30-60 seconds. Then immediately transfer them with a slotted spoon to the prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.

2. Bring the puree to a boil over high heat, stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.

3.Pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato to the very edge of the jar and roll up. Well, then everything follows the standard scheme: turn it over, wrap it up, cool it and put it in a dark place where the sun's rays do not fall.

How to make tomato juice without a juicer (recipe without salt and sugar)

This is a very good recipe for those who do not use a meat grinder or juicer. It does not need any devices at all, except for a sieve, which can be found in any kitchen. The finished product is thick and rich, with a bright taste. At the same time, you do not need to add salt or sugar, full naturalness is preserved.

Ingredients:

• tomatoes

Cooking method:

1.Wash the tomatoes well and cut into wedges. Medium-sized fruits can be cut into 4 pieces, small ones - in half. Cut the stalk during processing.

2. Place the chopped tomatoes in a heavy-bottomed saucepan over low heat. Stir the pieces with a wooden spoon or spatula to prevent them from burning. After a short time, juice will begin to flow. After 10 minutes, the tomatoes will drop and cover with liquid. After a few more minutes, the mass will boil. Do not forget to be there all this time and stir.

3.After boiling, cook the workpiece for 3 minutes, turn off the heat and let cool completely. It is convenient to cook tomatoes in the evening, and in the morning to continue cooking the tomato.

4.Pour the cooled mixture into another saucepan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, pressed in one word.

5.Place the squeezed tomato on the stove and bring it to a boil. You can add salt and other spices just before use to your liking.

To keep the juice well, you need to try and sterilize the cans and lids conscientiously, before washing them with soda or mustard powder.

6. Boil the juice for 10 minutes and you can pour it hot into the jars. To prevent the glass from bursting, pour gradually, letting the jar warm up. You can also put a thin knife blade under it or put it on a metal grate.

7. Immediately tighten with screw caps or roll under the typewriter. Turn over, check for leaks (nothing should seep through the lid) and wrap under a fur coat. When the tomato juice has cooled down, put it in a dark, cool place, preferably in a basement or cellar. As you can see, everything is ingenious - simple! And on my own I will add that it is also delicious.

Homemade tomato juice with a blender. Video recipe on how to properly cook tomato juice

A blender is an indispensable tool in the kitchen. With its help, sauces (for example,), and blanks (for example,), and baked goods (for example,), etc. are made. All in all, there is a lot you can do, including tomato juice.

This is a quick recipe. It will come in handy when there are a lot of tomatoes, there is little time, everything needs to be processed quickly. And you don't have to grind through a sieve, the blender will help you make a thick and tasty juice. How to do this, see the video.

So simply and quickly you can close tomato juice for the winter. Choose any recipe, cook with pleasure and in a good mood, and everything will turn out delicious. And in this particular case it is also useful. Bookmark this recipe and visit my blog more often, there are many great recipes here.

Tomato juice is very popular in Russia and the countries of the former CIS, and this is not surprising, because it has great benefits. In it you can find a huge amount of organic substances and inorganics, which allows you to strengthen the general condition of the body. First of all, we are talking about natural sugar contained in fructose and glucose.

This drink is not cheap in stores, so many are wondering how and how much to cook tomato juice. This topic is especially relevant for gardeners who do not know what to do with the tomato harvest every year. This is not only about fresh juice, it can also be prepared with a reserve to drink in winter.

Tomato juice and its benefits for the body

Recipe

At home, as already mentioned, it is quite simple to cook it. For 200 milliliters of water, you need to take 3 tablespoons of tomato paste and a quarter teaspoon of salt, if necessary and desired, you can add pepper. The juice should not be transparent or too thick, this is a prerequisite. It is impossible to prepare tomato juice for the winter in this way, but it can be done at any time of the year and consumed immediately.

It is necessary to use high-quality and natural pasta, only then it will be possible to get a delicious juice. Remember: even if it is too expensive, there is no guarantee that it is really of high quality. Therefore, be careful when buying. Sometimes you can find starch in it, which gives additional thickness to the paste, you should not be afraid of it.

Juice from own harvest

Avid gardeners who harvest tomatoes every year are constantly wondering how much to cook tomato juice in order to get a tasty and natural product. To create a drink, it is best to use ripe fruits that have just been plucked from the bush. If this is not possible, tomatoes that have been harvested recently, but have not yet had time to overripe, will do.

First you need to rinse the tomatoes, and then cut out all the existing stalks, as well as the damaged areas. After that, you need to cut the tomatoes into several slices and slightly squeeze the juice out of them, pour it into a saucepan. Cover the container with gauze on top, and put tomato slices on it.

How much to cook tomato juice? Just five minutes, then remove the pot from the stove. Steamed tomato slices will need to be wiped with a large sieve, and then mixed with juice. The puree will need to be heated to 85 degrees on the stove, and then poured into hot jars. The containers must then be sterilized in boiling water for 30-40 minutes. After that, the jars should be turned over, covered with a warm blanket, and kept in this position until they cool.

Another option

Which is suitable for any housewife, very useful and tasty. For this method, you will need to use mature tomatoes, which need to be washed and then crushed with a wooden pestle. The resulting mass must be put in an enamel pan, then, stirring, bring to a boil.

The resulting mass will need to be rubbed through a coarse sieve, then it will be possible to easily separate the peel and seeds of the tomatoes from the pulp. Then you will need to grind it again, but this time through a very fine sieve or cheesecloth, folded in several layers. If desired, you can add sugar and salt, the main thing is not to overdo it. The heated drink will need to be poured into prepared containers and sterilized by the cans.

Tomato juice with garlic

It is not so important to know how much to cook tomato juice, it is more important to know the most interesting recipes for its preparation. One of the most delicious is a drink with garlic and spices. To create it, you will need 11 kilograms of red tomatoes, from 400 to 700 grams of sugar (to taste), 150-200 grams of salt (to taste), allspice peas, a tablespoon of vinegar essence, 0.5 teaspoon of red pepper, garlic cloves ( to taste), up to 10 cloves, some nutmeg and three teaspoons of cinnamon.

You will need to thoroughly wash the tomatoes, why peel them of all the stalks, and then cut them into several pieces. All pieces must be passed through a juicer to get a juice without seeds and skin. The drink will need to be poured into a saucepan and then put on fire. If we talk about how much to cook tomato juice, then we are talking about thirty minutes. After this time, you need to reduce the heat, and then cook the drink for ten minutes, adding spices, vinegar and garlic. Then you need to boil the drink for 10-20 minutes, pour it into cans and roll it up.

Diet and tomato juice

If you know how to properly cook tomato juice, you can successfully lose those extra pounds with it. The essence of the diet using this drink is to drink a glass each time before meals. You can also drink it between meals. It is imperative to limit the use of baked goods, sweet foods, it is recommended to completely eliminate sugar.

Salt consumption should be minimized, fried foods should be replaced with boiled ones. With the help of such a diet, you can lose up to 5 kilograms in a couple of weeks, it is not recommended to continue such a diet any longer. Only a freshly prepared drink can give the maximum effect, so if you know how long to cook tomato juice and how to do it, you can get the same result for much less money by preparing it yourself at home.

Conclusion

Now that you know how much to cook tomato juice, you can easily please your family and friends with it. Be aware, however, that this drink can cause heaviness in the stomach. It should be drunk measuredly, with pleasure, then the body will be able to assimilate it better.

There are times when tomatoes in the garden have burned out or began to deteriorate. To avoid the situation of transferring products, you can make tomato juice without a juicer at home. The ground and boiled tomato drink will be perfectly preserved in this form until winter.

Tomato juice in the diet

Tomato juice should be added to meals at least once a day. This life-giving liquid has many properties, namely:

1. Medicinal. The composition contains a natural substance pectin, thanks to which atherosclerosis can be avoided. Also, this substance prevents varicose veins, reduces the likelihood of venous thrombosis and has a beneficial effect on the entire circulatory system. In addition, due to the presence of pectin, tomato juice obtained without a juicer lends itself to excellent preservation at home, as it has a jelly-like texture. In its pure form, pectin is extracted from vegetables to serve as a food additive, as a structurant in the production of juices, drinks, yoghurts, mayonnaise and others;
2. Useful. Vitamins found in tomatoes - A, B, C, H, P, PP saturate the body and have a beneficial effect on metabolism. Potassium, calcium, magnesium, iron, phosphorus and others have a positive effect on the cardiovascular system;
3. Invigorating. Saturated with vitamins, carbohydrates, useful elements, dietary fiber, organic acids, tomato juice simultaneously quenches hunger and thirst. In addition, one glass of such a drink immediately feels a surge of strength and invigorating energy.

Canned tomato juice

Making provisions from tomato juice is an easy, cheap and quick option. If you have a juicer, you shouldn't even think about wasting time and effort. For those who are still wondering how to make tomato juice without a juicer, several options will be presented.

Recipes for creating tomato juice for the winter without a juicer

To prepare the juice, you will need tomatoes, salt, a meat grinder, two enamel bowls, a saucepan, a sieve or cheesecloth.

Tomato juice from red tomatoes

Canning stages:

Tomato juice for the winter without a juicer is ready.

8 liters of tomato requires 100 g of sugar.

Tomato juice from yellow tomatoes

They are fleshy, dense and have little liquid. It is advisable to preserve juice from such vegetables with pulp. To make this nectar, it is better to choose the following varieties: honey drop, honey spas, persimmon.

Canning stages:

Tomato juice with added basil

Canning stages:

When boiling a tomato, you need to remove the foam from the top so that the juice boils faster.

Tomato juice with garlic addition

Canning stages:

Tomato juice with pulp and sterilized cans

For those who do not know how to make tomato juice for the winter, a recipe without a juicer and without a meat grinder is at your service. There are also cases when there is not even a meat grinder at hand, and a lot of overripe tomatoes are waiting for canning.

Canning stages:

Tomato juice without a juicer at home can be closed with various additives: celery, vinegar, bay leaf, it can even be combined with other juices: apple, beetroot, carrot. It all depends on your preferences and capabilities. The canning steps will not change significantly, only the taste will change as a result.