Good afternoon, dear readers!

The other day we took a short break with you from the topic of blanks. And cooked. I suggest you not to stop, but to start winter supplies again. And today we have the preparation of tomato juice. I think everyone is familiar with this drink, and firsthand. For me personally, this is a taste of childhood, when my grandmother spoiled us with red juice. That's exactly what we used to call it. And most importantly, the taste of such a workpiece can be completely different. Starting from the fresh version and ending with sweet, salty and even sharp shades in the taste.

Another important plus of this drink. Having any electrical equipment, such as: juicers or meat grinders. You will be able to cook a similar dish in two counts. With a minimum expenditure of time and effort, the result is a natural decoction.

Despite all the positive qualities, we missed another no less important point. Tomato juice, I’m talking about natural, home-made, home-made juice. So, it is rich in a large number of minerals and vitamins. And this type of drink is dietary, because it contains only 18 calories.

Boiled tomatoes secrete lycopene even more during heating. Which significantly increases their level of utility.

There are a lot of useful factors of tomato broth. Still, I want to highlight the most basic:

• Rich in minerals and vitamins;
• It contains sugar, which replenish our energy costs;
• Due to its antioxidant content, it slows down the aging process.

Despite all these advantages, remember that for every benefit, you will have to do your own harm. For example: do not overdo it with the amount of juice drunk, put no more than 2 glasses per day. Fasting is prohibited. It contains acids that can corrode the stomach. And most experts nevertheless advise to use an unsalted drink, it is considered many times more useful.

  How to make tomato juice for the winter at home

Well, that we are ready to start preparing delicious and natural juice. I decided to start with the classic version of cooking. It is this recipe that my family uses from year to year.

The whole secret and love for this drink is simplicity in preparation. And one more plus, when a tomato is a lot you need to let them into the business. Now, if you have a similar situation, I propose to get down to business ...

We will need:

From this amount of ingredients will come 3 liters of finished juice

• Tomatoes - 4 kg.
• Salt - 1 tablespoon
• Sugar - 2-3 tablespoons

If you want to get a salty drink as a result. Then put 1 liter of juice, 1 teaspoon of sugar and 2 teaspoons of salt.

Cooking:

1. Let's wash the main ingredient - tomatoes. After we cut each fruit into two parts and remove the stalks on both sides. Then cut into medium sized slices. You can grind it, our task is for the piece to crawl into the hole of the juicer.

By the way, in this case, tomato varieties can be completely different, we do not focus on a certain kind. I want to please you that overripe vegetables are perfect in this case. Only a big request, be sure to clean from rotten places. At random, I do not advise you to count. This can affect not only the taste, but also the storage.

2. Now that the tomatoes are prepared, you can proceed to the next process. We prepare a juicer, you can use a meat grinder. And carefully skip the entire mass of peeled vegetable.

Pour the resulting juice into the pan, it is advisable to use deep dishes. So, as during cooking, foam will form on the surface, and it is even possible to rise if it is not removed during.

We put the tomato mixture on medium heat and bring to a boil. Add salt and sugar, to taste. In just a couple of minutes, foam will begin to appear. Be sure to remove it with a spoon.

Continue to boil the juice for 15-20 minutes. You can mix occasionally. In case the tomatoes boil strongly, the gas must be reduced to a minimum.

3. Ready juice removed from the heat. Pour the drink into prepared cans. Doing this is extremely careful.

Remember the old grandma’s advice? To the jar during filling with hot juice does not crack, put a tablespoon in it. Easy and simple, but this action will protect against additional work.

Spilled drink tightly close or roll up the lids. Turn it upside down and put it in a warm place under the blanket. We store in this state until completely cooled.

After that you can remove the finished juice in the pantry or in the cellar. On the palate, such a dish turns out to be sweetish, if this option does not suit you, you need to reduce the amount of sugar.

Although, for example, my mother loves tomatoes with sugar since childhood. Therefore, the tastes are different, you still have to adjust the recipe for yourself.

  Step by step recipe for delicious juice for the winter

What else is juice cooked at home? Of course, the most delicious and natural. This is the recipe we are going to learn now. Prepare the necessary ingredients and get to work. I promise the whole process will not take you even half an hour. Naturally, everything depends on the amount of ingredients.

In this recipe we use an electric juicer, it speeds up our actions many times.

We will need:

• Tomato juice - 2.5 liters
• Salt - 2 teaspoons
• Sugar - 2 tablespoons

Cooking:

1. You probably noticed that the recipe does not indicate the weight of the tomato itself, but of tomato juice. This refers to the mass passed through the juicer. To prepare it, you must do the following.

We wash the tomatoes under cold soaked water. We clean from the stalk and rot. Cut arbitrarily, small slices.

2. Prepare our electrical equipment. Be sure to make sure that the pitcher for the cake is in place. And then I had a similar case that I just forgot about him. As a result, I also had to remove everything.

We will skip the red vegetable in several passes. So that the juicer has time to cope with the norm.

3. Pour the finished juice into the pan. In which the cooking process will continue. But the resulting cake from tomatoes is skipped two more times. To squeeze out everything that is possible. If you do not want to bother, just throw it in the bin.

We put the tomato mass on the fire. Bring to a boil and remove the foam. Season with salt and sugar, mix. We will cook for another 5-7 minutes.

4. While you can begin to sterilize cans. In general, the correct way will still be to prepare them in advance. You know that there are a lot of similar moments of disinfecting glass containers. That is why I want to offer you the most convenient. Previously, she also suffered and kept cans over steam. Now I heat the oven to 150 degrees. I set the dishes on the grill, gently close the door. And I stand them there for 10 minutes, if the volume is large (3 liter). In case less than 5-7 will be enough.

Lids must be boiled if using a metal version.

Ready juice can be poured into jars and removed until completely cooled in a warm place. Using with me this blanket.

It is still preferable to store such a workpiece in a cool place. Bon Appetit!

A simple recipe for tomato juice from a tomato through a meat grinder

Another option that interests many. The thing is that even in every house you can find a juicer. Well, then such simple recipes using a meat grinder come to mind.

By the way, I want to assure you that this will in no way affect the taste.

We will need:

On 7 liters of juice

• Skipped tomatoes - 7 liters
• Salt - 3 tablespoons without a slide
• Sugar - 6 tablespoons

Varieties in this case are used large and fleshy. Naturally without additional chemistry. It will be ideal to harvest your crops, in extreme cases, to buy tomatoes from grandmothers.

Cooking:

1. Choose the appropriate fruits. Then you can start processing them. We wash the tomatoes under cool water. Cut into several parts and remove the stem. We put the processed tomatoes in the dishes.

2. Now that the tomatoes are harvested, we will assemble the meat grinder. For juice, it is still preferable to use a nozzle for a juicer. A similar insert is available in any modern technology.

And carefully pass through it all the vegetables prepared in advance.

If you do not have such a nozzle and a similar electric meat grinder, do not get upset. Pass the fruits through conventional equipment. I call it a variant of the Soviet era. You probably remember one with a hand twist.

So scroll through it, and then wipe the resulting mixture through a sieve. And then the cooking process begins. You can follow the further recommendations, here you will not meet any differences.

3. The resulting wet mass is poured into a volumetric pan. We put on medium heat, and bring to a boil. The juice must be stirred periodically. During boiling, a foam forms on the surface, which must be disposed of. Removing it with a slotted spoon or spoon.

Now add the required amount of salt and sugar and continue the cooking process. Cooking time after boiling is 15-20 minutes.

While the juice comes to readiness, start preparing cans. Sterilize them over steam or use an oven. I described this sterilization process in detail in the previous recipe.

Ready red mass is poured into banks. Tightly cover with lids or roll up. We won’t turn them over, we just leave them to cool completely on the table.

Smoothly move on to another recipe for making juice.

  How to make thick tomato juice without sterilization

Consider another recipe that has its own distinctive qualities. This is me about the sterilization method. In this case, we can do without it. The main task is to thoroughly rinse the cans and be sure to dry, similarly do the lids.

There are no more secrets in this method. But still I propose to study it in more detail.

We will need:

• tomatoes
• salt, sugar - to taste
• bay leaf
• vinegar 9% - 1 tbsp. spoon on the jar

Cooking:

1. Let us prepare the fruits. We wash the tomatoes under cool water. Remove the stalks, if the size of the tomato is very large, cut them into slices.

2. Pass the prepared tomatoes through a juicer or a meat grinder. If none of the listed appliances were found in your home. We will use the most usual way.

Heat the tomatoes over medium heat, boil them for 5-7 minutes. It should turn out to be a mushy mass. If the fruits of the vegetable were dense and stiff, increase the stew time.

At the end of time, pour the mass into a sieve in small portions. We begin to wipe them with a spoon or wooden spatula. Then pour the resulting juice into a saucepan and put on medium heat. Season with salt and sugar, and continue cooking after boiling for 15 minutes.

To increase the shelf life of the finished juice, vinegar must be added to the composition. This will give it a certain sourness and keep it until spring.

Ready vitamin drink is poured into washed cans. Roll up the lids, let cool at room temperature.

Keeping such utility should be stored in a cool place. Only in this way will you be able to maintain all the beneficial qualities until spring.

  Cooking tomato juice with bell pepper through a juicer

Ideal option when there is no time at all. And the mountain of tomatoes right in front of his eyes, and ripples. As my grandmother used to say, “eyes are afraid, hands are doing”. So that a similar situation of fear of vegetables does not concern you. I propose to deal with them quickly.

And of course we will not be alone. And with his beloved assistant - a juicer. Thanks to its double action, the tomatoes run out before you have time to blink an eye.

We will need:

From the ingredients presented, we get a 3-liter can of the finished drink.

• Tomatoes - 4.0 kg
• Bulgarian pepper - 500-600 gr.
• Bay leaf (medium size) - 3 pcs.
• Salt - 3 teaspoons (no slide)

Cooking:

1. The first thing we’ll do is handle the vegetables. We wash bell pepper and tomatoes, we clean from the stalks. We divide the pepper into two equal parts, remove the remaining seeds.

2. Let us assemble the juicer. Then we pass through it chopped vegetables. It is advisable to alternate, first a small portion of tomatoes, after pepper. Thus we act with all the fruits.

3. Put the finished tomato mixture on medium heat. Bring to a boil, stirring occasionally so that the mass does not burn. Be sure to remove the resulting foam.

Season with salt, you can add a little granulated sugar to taste. And of course, for lovers of bay leaf, you can also use it. The only condition is that when you pour the finished juice into cans, get a lavrushka.

We will cook the tomato mass for 20 minutes, over low heat.

3. At this time, prepare the banks. Thoroughly rinse them under running water with a sponge and soda. Then be sure to sterilize. Do not forget about the lids, they are also boiled.

Cooked juice without removing from heat, pour into jars. It is more convenient to do this with a small ladle.

Cover the filled cans with lids, roll tightly.

Make sure that there are no gaps at the edges of the cans. Just lay it on a flat surface and scroll in different directions.

We will store the finished drink in a cool place. In the meantime, you can leave them on the table until they cool completely.

  Video on how to cook tomato juice with pulp without a juicer

And finally, I suggest you watch the recipe video. In which we learn how to make juice with pulp without a juicer. Ideal for those who do not have it available. Replace us with this electrical appliance, a regular sieve. I am sure that it can be found in any home.

Yes, the juice really turned out amazing. And after all there is nothing complicated, the truth will have to tinker a bit. Despite this, as a result, you get natural juice without dyes.

Our note has come to an end. We have made out quite a few recipes today. I am sure that you have already settled on one. The most important thing is that you can keep such a drink until spring. And he does not lose his useful qualities at all.

If the article was useful to you, just share it on your social networks. See you soon dear readers! I will look forward to new notes)))

Tomato juice is a very tasty and healthy product. Subject to the norms and rules of conservation, all vitamins and useful trace elements are stored in the juice. You can use the spin for two years. They close it in different ways, there are recipes with acetic acid, sugar, with salt and without these components. On average, one liter of juice will require a kilogram of ripe tomatoes. The process is not very time consuming. It will take about an hour to cook, but homemade ones will be delighted with the aromatic drink.

For cooking, you must have ripe tomatoes, preferably fleshy and large. Cream for juice will not work. There are several options for making tomato juice.

Number 1. Tomatoes divided into four parts, boil in containers for 15-20 minutes. Allow to cool and pass through a sieve.

Number 2. Pour whole tomatoes with boiling water, hold in it for several minutes, transfer to running ice water. Remove the peel. Smash into a homogeneous mass with a blender.

Number 3. Tomatoes processed using a meat grinder. Boil the finished juice with pulp 10-15 minutes until the foam leaves. To pack according to previously prepared and processed containers. Sterilize for 15-20 minutes, depending on the volume of the container, plug. Cool upside down.

How much time to cook tomato juice for the winter

Different cooking options require a different amount of time. No matter how the tomato is cooked, it will always have a special taste of summer.

It is also worth noting that for the juice it is necessary to use only fleshy ripe fruits. You can cook with the skin, you can remove it beforehand. After the mass began to boil, add spices, salt, granulated sugar, boil for 10-15 minutes. There is a recipe with a longer boiling process, it depends on the desired juice consistency, the thicker, the longer it is boiled.

Tomato juice recipe for the winter from tomatoes

A very easy way to get juice for the winter. You will need:

• Tomatoes at the rate of 1 kg per 1 liter of finished juice;

Cut the fruits, place in a container filled with water and boil for about 10 minutes. Remove the skin from the cooled fruit.

Smash the blender into a homogeneous mass. Transfer to pan and boil for 10-15 minutes. You can put spices.

Pack the hot mixture in the processed dishes. Roll up. Cool down.

Tomato juice for the winter is an easy way

Delicious juice can be prepared at home, it is not necessary to buy a store, which contains a large number of preservatives and stabilizers.
You'll need:

• Tomato, preferably large and large, calculation of 1 kg per 1 liter of juice;
• Spices, at your discretion.

It is not necessary to suffer with a meat grinder or other complex household appliances. Pour the washed tomatoes with boiling water, let them stand for 10-15 minutes.

Peel off the cooled fruit. In a large container, crush them with a mashed potato or hand blender.

Juice can be filtered, or left as is, will be pulp.Boil the mass for 10-15 minutes until the foam settles. Pack the hot mixture on pre-cooked dishes. Tighten up.

Tomato juice with pulp for the winter

Juice with pulp is a very favorite treat for both children and many adults. To stock up on them for the winter, you will need:

• One and a half kg of ripe fruits;
• 15 g of salt;

This recipe is closed without boiling, which allows you to maximize the preservation of the freshness of the product and all useful substances.

Place the washed fruits in a net or colander, and dip in boiling water for a few minutes.

When the fruit has completely cooled, remove the peel.

Finished fruit grate, you can use a blender. Be sure to salt, you can a little bit, as you like.

Pack the thick mixture on the dishes.We install it in a container for sterilization. The process is lengthy on average from 20 to 30 minutes.Roll up the finished lid.

Cool inverted.

Tomato juice for the winter

Homemade insanely delicious juice. In order to stock up on them for the winter, you will need:

• Ripe fruits 1.5 kg, based on 1 kg of the finished mixture;
• Salt 20 g;
• Essence or citric acid. 10 g;
• Sugar 20 g;
• Ground pepper 5 g;
• Spices (coriander) 5 g;

The washed fruits are divided into several parts. Using home appliances, a meat grinder or a juicer, recycle them. Pass the thick mixture through a colander, you must remove all unnecessary components. Boil the resulting mass for 10-15 minutes. When the foam settles, combine with loose components. 5 more minutes to boil.

Remove the hot cooked dishes from the oven, quickly pack the hot mixture into it. Roll up the treated lid. Cool inverted.

Sokovarka tomato juice for the winter

The most proper way to make juice is in a juicer. All useful substances of ripe fruits are not lost. The taste becomes very bright and fragrant.

The process of boiling in a juicer:

1. Fill the juice cooker with water, approximately 4 liters.
2. Place the juice cup over the water tank.
3. Fill the bowl with washed and chopped fruits. Add spices to your discretion.
4. Close the bowl.
5. It should be remembered that the tube must be closed. Thus, the evaporating juice is collected in a separate container.
6. After approximately 45 minutes, it should be poured into already cooked dishes and tightened.

The technology is very simple, does not require much effort. During this time, 3 to 5 liters of the finished mixture may come out.

After processing, the beneficial substance Licolin will be collected in the fruits. He is a powerful antioxidant. Its action is aimed at suppressing cancer cells, improves the functioning of the entire cardiac system.

Tomato juice for the winter through a juicer

The recipe is quite interesting. The output is a product with a very rich and vibrant taste. You can use absolutely all the fruits, even not quite red. During processing, they will become malleable, it will be easier to handle them with a juicer. You will need to clean it less.

Bake washed tomatoes in the oven for 10 minutes at 180 C.

Process chilled using a juicer.

Place the resulting mixture in a container and boil for about half an hour.Combine with spices at your discretion, boil for another 5 minutes.

Immediately pack up on hot processed containers, tighten.Cool inverted.

Tomato juice for the winter through a meat grinder

In order to have 500 g of pure mixture at the outlet, it is necessary to process 1.5 kg of fruits.

Process washed and peeled fruits with a meat grinder.

Boil the resulting mixture for about 20 minutes, before the end of boiling, combine with spices at your discretion.Pack in processed hot dishes. Accordingly, the lid should also be processed.Cool upside down, you can not cover.

The more powerful the home appliance, the better and faster it will cope with the fruit processing process.

Sweet tomato juice for the winter

Such a sweet treat will help to prepare a meat grinder indispensable in the household. You do not need a lot of different devices and appliances, everything is elementary simple.

1. Pour pre-washed and cut fruits with boiling water. Leave on for 10 minutes.
2. Peel them. And feel free to start processing. A meat grinder can easily cope with such a task.
3. Additionally, wipe the mixture through a colander. If you like uncooked juice, start boiling.
4. Combine the mass with spices, all additions are calculated at your discretion.
5. Pack hot mass in processed dishes. Screw on the treated cap.

The recipe is designed for:

• 5 kg of fruit;
• 250 g of granulated sugar;
• Salt 15 g;
• Garlic 10 cloves;
• Ground pepper 5 g;

Cool the dishes upside down.

Tomato juice through a sieve for the winter

The recipe is designed for 1.3 kg of fruit. At the output, you will get about 1 liter of mashed mass. You will need:

• Ripe fruits;
• Sugar per 1 liter - 25 g;
• Salt per 1 kg - 5 g;

Before starting cooking, the fruits must be washed, peeled, cut into small pieces.

Transfer to a container for boiling.Boil with the addition of 200 g of water for about 10 minutes.Cool and begin processing.

Rub boiled tomatoes through a colander, then a sieve. The mass will be homogeneous, without unnecessary components.

Drain the finished mixture into a container. Connect it with bulk components. Boil for 15-20 minutes.Process the dishes in the oven, an average of at least 15-20 minutes.

Boil the cap for 5 minutes.Pack the mixture in a bowl, twist. Cools upside down.

Video tomato juice for the winter

By purchasing tomato juice in the store, we do not get the amount of vitamins and minerals we are counting on. Preservatives added to the industrial product nullify all the beneficial properties of the drink. However, home-cooked tomato preserves vitamins for several years. The benefit of a tomato drink is a high content of phosphorus, iodine, cobalt, iron, calcium, magnesium, as well as vitamins PP, C, A, B, E.

How to choose the right tomatoes for harvesting juice for the winter

For the preparation of homemade tomato juice, select exclusively selected ripe, sweet red tomatoes (green and yellow tomatoes are not suitable). If unripe vegetables are used for processing, the homemade harvest will be too acidic or bitter, and overripe fruits will make it tasteless. Technologists who specialize in the industrial production of tomatoes advise to select tomatoes for harvesting with a sugar to acid ratio of about 8. Ideal varieties will be: Simferopol, Yerevan 14, Akhtubinsky, Salatny, Yuzhanin and others.

The best step-by-step recipes for homemade tomato juice with a photo

From one and a half kilograms of tomatoes, on average, a liter of tomato juice is obtained, these proportions should be guided when calculating the required amount of vegetables to prepare the harvest for the winter. Making juice is possible, both from tomatoes alone, and combining them with additives such as sugar, salt, spices. Some housewives prefer to add other vegetables to the juice - garlic, onions, bell pepper or celery.

Classic recipe without sterilization through a juicer

Tomato is perfectly stored in a cold room such as a cellar or basement for more than a year. However, to keep the product fresh longer, spices (salt, sugar, pepper) should be added immediately before drinking the juice. The home-made harvest of fresh tomatoes passed through a juicer turns out to be thick and tasty, its quality and nutritional value cannot be compared with the store counterpart.

Ingredients:

• 9 kg of tomatoes;
• 100 g of granulated sugar;
• salt to taste;

A step-by-step recipe for homemade tomato juice for the winter:

1. Rinse the tomatoes, cut out the middle.
2. Cut the fruit in half, pass through a juicer or a meat grinder.
3. Pour the juice into a saucepan and bring to a boil.
4. Pass the drink through a sieve to get a uniform consistency. Add sugar, salt.
5. Bring the workpiece to a boil, reduce the heat and keep it on fire for another five minutes.
6. Pour the tomato into sterile jars, cork.

Tomato puree with pulp in a blender

Tomato sauce is a universal preparation for the winter. You can use it not only for cooking borsch or various second dishes (sauté, gravy for a side dish, cabbage rolls), but also to season them with ready-made food. Tomato puree goes well with fish, vegetables, meat, poultry. In addition to excellent taste, homemade sauce is a very useful product that contains many essential substances.

Ingredients:

• 12 kg of tomatoes;
• salt.

A step-by-step recipe for making homemade tomato juice with pulp for the winter:

1. Ripe, fresh tomatoes wash, peel, cut off the bad places. Cut them into pieces that will fit into the neck of a juicer blender.
2. Grind the tomatoes - you should get juice with foam.
3. Pour fresh juice into the pan, leaving free space on top (5-6 cm), as the foam will rise during cooking.
4. Remove the foam, reduce heat and let the juice boil for 25 minutes.
5. Rinse the jars and lids with vinegar, sterilize.
6. When the tomato juice is boiled, the foam will turn red. Remove the pan from the heat, salt the billet for the winter, pour over the banks and leave it under the covers for the night.

A simple recipe with salt and sugar in a slow cooker

Ingredients:

• four kilograms of tomatoes;
• a tablespoon of sugar, salt;
• ground black pepper.

A step-by-step recipe for making tomato juice for the winter using a slow cooker:

1. Turn on the “Baking” option on the multicooker, place the tomatoes inside.
2. Salt, add sugar and pepper. Cook the workpiece, stirring constantly for 10 minutes.
3. Pour juice into sterile jars, cover them with lids. You can drink such a drink without preservation.

Canned Juice with Garlic and Bell Pepper

Ingredients:

• a bucket of fresh, soft tomatoes;
• three cloves of garlic;
• bulb;
• three bell peppers.

Canned phased recipe:

1. Wash and put the tomatoes in a pot of boiling water. Let them sit in hot water for no more than 30 seconds, then remove the fruits with a slotted spoon and place in a pan filled with cold water.
2. After 2-3 minutes, remove the tomatoes and peel the skin.
3. Peel onions, garlic, pepper from seeds and husks. Grind all the vegetables, send them to a blender, juicer or scroll with a meat grinder.
4. Squeeze the resulting gruel with a sieve. Pour juice into an enameled pan and boil it for 10-20 minutes.
5. Pour the winter blank into sterile jars, cork them. Before drinking, it is recommended to add salt to taste.

How to cook with celery in a juice cooker

Ingredients:

• three kilos of tomatoes;
• kilogram of celery.

Step-by-step recipe for winter tomato harvesting with celery:

1. Cut the washed tomatoes into slices, put in a juicer. Fill the container with water, place a saucepan with tomatoes on top, cover and send everything to the stove, turning on a strong fire.
2. When the tomato boils, add the peeled, finely chopped celery. Bring the drink to a boil again, then pour it into sterile jars.

Spicy tomato juice with dill and vinegar

Not every hostess refills her winter billet with vinegar, however, when added to tomato juice, the shelf life of the drink significantly increases. A barrel of such a product can be stored for more than one year, and the color of the tomato due to this universal seasoning is very saturated and beautiful. To prepare spicy juice, it is better to choose ripe, juicy tomatoes.

Ingredients:

• a bunch of dill (or basil);
• kilogram of ripe tomatoes;
• half a glass of vinegar;
• a tablespoon of sugar;
• salt;
• bay leaf.

Step-by-step recipe for tomato juice for the winter with dill, vinegar:

1. Cut the washed tomatoes into quarters, wipe them with a sieve or a juicer.
2. Filter the resulting thick drink through a doubled cheesecloth.
3. Add spices and pour the winter billet into the pan. Put the container on fire.
4. When the drink begins to boil, throw a sprig of dill there and, without waiting for the second boil, pour it into cans.
5. Cover the containers, sterilize them for at least 10 minutes. Cool the jars naturally and keep them cool.

Cooking tomato paste juice

For the preparation of tomato juice is suitable exclusively high-quality pasta. Sauce or ketchup is not good for this. According to GOST, the paste must contain at least 25 percent dry matter - this is 25-40%. The presence in the product of other components except salt or water is not allowed. To check the quality of tomato paste, shake the jar, do not buy too liquid a product. At a density of 23 percent, the consistency should be similar to normal. Preparing juice from tomato paste is beneficial, since its cost is three times lower than tomato from a bag.

Ingredients:

• tomato paste;
• water;
• salt as desired.

Tomato Paste Juice Recipe:

1. To get a liquid tomato, dilute 1 tablespoon of paste in a glass of water.
2. If you like a richer flavor, use other proportions: dissolve 2 tablespoons of pasta in a glass of water.
3. If desired, you can season the drink with salt, sugar or pepper.

Video about the composition, calories and benefits of tomato juice for humans

Almost everyone likes tasty, spicy tomato juice. However, to pamper the family with this drink, it is not necessary to purchase it in a store. It’s not difficult to make juice yourself. Unlike an industrial product that often contains harmful preservatives or aspirin, homemade tomato juice is completely pure. In addition to the fact that the drink contains many vitamins, it improves the liver and heart, regulates metabolic processes (helps to lose weight), and normalizes blood pressure. Its calorie content is only 24 kcal per 100 ml of juice. Watch a video about this drink:

The benefits of tomato juice are undeniable, tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many housewives are thinking about how to spin the fruits for the winter, so that they retain their beneficial properties. We have collected for you a golden collection of the most delicious recipes that can easily be translated into reality on your own. So let's get started.

Tomato juice: a classic of the genre

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

1. For the most part, tomatoes of different varieties, shapes and sizes are used for making juice, which for some reason did not fit for preservation. Wash the tomatoes, cut the stalks, dented and moldy places. Cut them into small squares measuring approximately 3 * 3 cm.
2. Collect the meat grinder, pass the fruits through it several times, send the juice to a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the spray does not stain clothes and headsets.
3. Put a container with twisted tomatoes on the stove, set the minimum power. Add chopped 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, mix again so that the crystals dissolve. At this time, start preparing the containers for spinning.
5. Choose the right-sized cans (liter, two-liter), make sure that there are no chips or cracks on them, otherwise the container may explode. Clean the container with a foam sponge and baking soda, and wash thoroughly with warm water.
6. Then sterilize by placing the jars in a deep pan and pouring water. The heat treatment time of a two-liter capacity is about a quarter of an hour, a liter - about 10 minutes. Sterilize the covers in the same way.
7. If desired, the cans can be processed in the oven by placing them upside down: gradually increase the temperature over 10 minutes until you reach the 160 degree mark. Get containers with a dry mitten, avoid a sharp temperature drop.
8. After boiling tomato juice on the surface, foam forms, 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 containers are still warm, otherwise they may burst due to the temperature difference.
9. Cork jars, turn over, making sure that there are no smudges. To correctly check, swipe your index finger or ring finger around the neck. In cases where juice begins to leak, replace the lid.
10. After all the manipulations, wrap the composition in a wool blanket, wait until it cools to room temperature. Take the containers to a room in which there are no sudden changes in temperature (a basement, a cellar, a glazed balcony, etc. are suitable).

Tomato juice through a juicer

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

1. For this recipe, fruits of any shape, grade and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for preservation.
2. Send the tomatoes into a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and leg area.
3. Prepare an enameled pan, collect a juicer, and let the tomatoes chopped into small pieces through it.
4. Turn the burner on medium heat, cook about a quarter of an hour. After this period, the composition will begin to boil intensively, 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 away a burning.
5. After the specified time, pour sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure the granules are completely dissolved, otherwise they may crack on the teeth.
6. Wash cans 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 juice into still warm jars, seal tightly, place the container with its neck down. Check if the juice is leaking, if everything is normal, wrap the jars in a warm blanket.
8. The exposure time of the composition wrapped in warm tissue is about 12-13 hours. After the specified time, banks must be taken to the cellar or basement for long-term storage.

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

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

• tomatoes - 2.7-3 kg.
• celery - 8 pcs.
• chopped 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 a juicer.
2. After this, pour the juice into a thick-walled pan, 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, simmer another 10 minutes. Next, pass the composition through a sieve or gauze.
4. Sterilize the jars in a convenient way. You can boil them in a pot of water or put them in the oven with the neck down.
5. After heat treatment, pour the tomato juice into jars, cork. Turn the container upside down, check if the composition is leaking.
6. Soak the juice at room temperature for 12 hours, then move the cans to a cool place (cellar, balcony, basement). The main condition is the absence of subzero temperatures and sudden jumps.

Tomato juice with spices

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

1. Wash the tomatoes, cut out the wrinkled and rotten places, remove the area of \u200b\u200bthe legs. 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 juice into a pan with enamel coating, 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 cloves buds, peas, nutmeg and cinnamon, simmer for 10 minutes.
5. After this time, pass the garlic through the press, send to the pan. Pour vinegar solution here, mix.
6. Wash cans with soda, sterilize them, pour juice into containers, roll up lids. Turn the container upside down, leave for a day.
7. Transfer tomato juice to a cool place. You can use it 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.
• crushed salt - 15 gr.
• bay leaf - 5 pcs.

1. Wash the fruits and remove any inedible parts. Squeeze juice from tomatoes, for this purpose use a strainer and a meat grinder, then pass the mixture through a gauze cloth (2-3 layers).
2. Pour the mixture into a pan with a thick bottom, add granulated sugar and salt, bring the mixture to a boil.
3. After dissolving the crystals, add table vinegar, set the minimum power, simmer the juice for a quarter of an hour.
4. Wash the tufts of dill, tear off the stems, chop the petals. Send to the pan with the composition, add bay leaf here. Wait until the mixture boils again, proceed to processing the cans.
5. Place a glass container in a large pan, fill it with water at room temperature, put on the stove. Boil over medium heat for about 15 minutes.
6. When the containers are processed, dry them with a towel, leave at room temperature to completely evaporate moisture.
7. Pour juice into jars that are still warm, immediately plug them with lids. After cooking, allow the juice to cool, then transfer to the cellar / cellar.

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

Video: homemade tomato juice for the winter

The love of Russians for tomato juice can only be compared with the love of Americans for orange juice. And it is tasty, and healthy, no matter what you say. But the most delicious and healthy is tomato juice at home. Of course, if you buy ripe tomatoes on the market, such a juice will suddenly prove to be an expensive pleasure. Our story, rather, for those who have nowhere to put their tomato crop - for summer residents, fanatics and residents of villages and villages.

Another discovery that lies in wait for those who decided to make tomato juice at home - the red liquid from cans, bottles and bags from the store is noticeably different from the one you squeezed personally from fresh tomatoes. And the thing is that tomato juice on an industrial scale is made from boiled, condensed tomato paste. It is diluted with prepared water, salt and sugar are added, as well as constant preservatives. The juice should be stored for a long time!

In order to prepare tomato juice at home, you need to squeeze it well. The easiest way is to use a household juicer. Modern units do not work long, rest for half an hour and separate the juice not too hard, let's be honest. Squeezes are full of juice, and throwing them out is terribly sorry. Old, time-tested workers are ugly in appearance, but they squeeze juice from tomatoes much better. But still, the cake remains quite wet. This vegetable, tomato, is too fleshy.

Tomato juice can be made manually. Grind tomatoes with a meat grinder or blender and rub through a sieve - a laborious task. But the juice will be squeezed all with a bang. Sometimes tomatoes are cut into pieces and allowed in containers for cooking salads for the winter, and then rubbed through a sieve. But this method is more suitable for harvesting juice for the winter. In our country, in some places, an amazing device for the production of Ukraine, similar to a manual meat grinder, is still sold. At the exit, where the grinder has a grinder, a strong mesh is wound in the form of a funnel, at the tip of which there is an opening for the exit of the cake. You simply pass the chopped tomatoes through this appliance and get a very thick tomato juice without the slightest sign of seeds or peel. To speed up the process, home craftsmen adapt a drill or screwdriver instead of a handle. The speed is incredible! We will not talk about squeezing juice using a professional press, although it is the most successful - this equipment is appropriate in the arsenal of a farm, but not in a city apartment.

So, you decide to make tomato juice at home. Extracted it in a convenient way. All! You can drink it! But tomato juice is good in that it can be successfully blended with other juices and improve its taste with the help of various spices, herbs and seasonings. A classic of the genre is to add salt and a little sugar if the tomatoes are too acidic. Black pepper also looks good in tomato juice. You can even add garlic to tomato juice - and that’s both tasty and healthy.

To make freshly squeezed tomato juice even healthier, you can mix it with celery or cabbage juice. Beetroot juice mixed with tomato is almost not felt, and will bring many benefits. When passing the tomatoes through a juicer, add a little sweet fleshy red pepper to the total mass, this will give a new taste sensation.

So that when squeezing the juice you have as little waste as possible, before peeling, peel the tomatoes from the skin. To do this, cut the tomatoes crosswise at the place of attachment of the stem, the "ass" itself can be carefully cut. Dip the tomatoes in boiling water for 3-4 minutes, then immediately transfer to a pan with cold water, in which a handful of ice cubes can be added to enhance the effect. The peel is removed without effort.

Tomato juice at home can be prepared not only for instant consumption, but also for the winter. To do this, tomato juice pure or mixed with spices or other juices should be boiled, remove the foam and immediately pour into sterilized jars, roll up and wrap. Lids for such preservation should be varnished, as tomato juice contains a lot of acid.

All of the above options for tomato juice can be prepared for the winter. Here are a few more recipe recipes

Tomato juice for the winter "Spicy"

Ingredients:
  5.5 kg ripe tomatoes
  250 g sugar
  140 ml of 9% vinegar,
  80-90 g of salt,
  15 peas of allspice,
  4-5 clove buds,
  2 tsp mustard seeds
  1-2 cloves of garlic,
  a pinch of ground red pepper
  a pinch of ground nutmeg.

Cooking:
Rinse the tomatoes and cut into slices. Pass through a juicer or squeeze the juice in another way convenient for you. Pour the juice into an enamel pan and set on fire. After boiling, reduce the heat and let it boil for 30-40 minutes. Add salt and sugar. Peel and chop the garlic finely. Add garlic and all the spices to the tomato juice, pour in the vinegar, mix and let it boil for another 15 minutes. Pour the juice hot in sterilized jars and immediately roll it up. Banks turn over, wrap.

Blended Tomato Juice

Ingredients:
  2 kg of tomatoes
  1 kg of green apples
  1 large beetroot
  3-4 celery stalks,
  500 g carrots
  300 g of red bell pepper
  1-2 cloves of garlic,
  salt, sugar - to taste.

Cooking:
  Prepare all the vegetables and fruits, squeeze the juice out of them. Chop the garlic finely, chop the celery with cubes. Mix all the juices and set on fire. Bring to a boil, reduce heat and simmer for approximately 30 minutes. Add garlic and celery, salt and sugar to taste, let it boil for another 15 minutes, strain and pour into sterilized jars. Roll up, flip, wrap. The tomato in this recipe can be taken more.

And on our site there is another excellent article on the conservation of tomato juice for the winter. There are many interesting recipes.
  Bon appetit and new culinary discoveries!

Larisa Shuftaykina