Now it's the turn to prepare delicious tomato juice. At home, it is very easy to prepare it using our constant assistants: meat grinders, blenders, juicers.
Tomato juice is one of the most favorite juices, I'm not afraid of these words, of most people in the world. Many use it with thoughts of filling the body with vitamins, and many drink it because it is simply delicious. 🙂 Nowadays, when almost any product can be bought in any store, it seems ridiculous to mess around at home with the preparation of tomato juice. However, no factory or store juice can compare with homemade juice, which is made not only from the best tomatoes, but also with love.
I suggest you familiarize yourself with several recipes for making tomato juice at home. According to the recipes below, you can prepare tomato juice without sterilization.
In the beginning, I want to say a few words about preparing tomatoes for juice.
1. For homemade tomato juice, we need ripe or slightly overripe tomatoes. They can be of different sizes and varieties. It's not that important. Those tomatoes that were rejected for canning due to stains are also suitable. The most important thing is to wash the tomatoes well and cut out the damaged areas.
2. We carefully remove the existing damage on the tomatoes, otherwise even a small piece of rot can cause unwanted fermentation of the juice and, as a result, spoil it.
3. For juice, it is better to select tomatoes of several varieties. This will give the juice a richer flavor.
4. Tomato juice can be prepared with various additives and spices. If this is a mixture of herbs, then put them in a rag bag and boil them together with the juice for 15-20 minutes, and then remove them. If it is, for example, celery, then it is passed through a meat grinder along with tomatoes.
Well, now let's get down to making juice 🙂
Delicious tomato juice at home for the winter without sterilization a simple recipe
To prepare this delicious drink according to this recipe, you will not need any special ingredients or devices. You only need a meat grinder and a sieve. 
Juice products:
ripe tomatoes - how much to eat.
Salt and sugar are added to the taste of the hostess herself. You can do it without them, and add salt or sugar already in the glass itself.
How to cook tomato juice at home:
1. Prepare the tomatoes. To do this, wash them thoroughly and cut off all unnecessary. Then we cut them into slices, sizes suitable for the neck of the meat grinder. 
2. Pass the tomatoes through a meat grinder. 
3. Then we filter the juice through a sieve to remove the remnants of the tomato skins and seeds. 
4. Pour the tomato juice into the pan, and do not add it to the top by about the width of the palm. Tomato juice in the process of boiling very easily "runs away" from the pan.
5. We put everything on the fire and let it boil over high heat. As soon as the juice boils, you can salt and sugar it to taste. Then we reduce the fire and cook for 20 minutes. Do not forget to stir the mass in the pan regularly so that it does not burn. During this time, the drink may boil down a little. 
6. Pour boiling juice into sterilized jars and close with lids. 
7. Turn the jars upside down and wrap them with a blanket. Let them cool and store.
Delicious tomato juice with spices and bell pepper in a juicer video recipe
If you have a juicer at home, then making tomato juice is not difficult. Passed everything through the juicer, boiled and closed. And in the winter you take it out and enjoy the most excellent tomato juice. Yes, it is not necessary to use pepper if you like a pure tomato drink.
Cooking tomato juice in a juicer for the winter at home
Many people wonder - is it possible to cook tomato juice in a juicer? Of course, I answer. There is nothing easier. Now you will see for yourself. 
Products for making juice:
ripe and juicy tomatoes - how much is available at the moment
How to make tomato juice in a juicer:
1. Let's start with tomatoes. We select the most ripe juicy and soft tomatoes. Wash them well and remove the existing damage. Cut the tomatoes into small pieces. 
2. We collect the juicer. Pour water into the lower pan, place a pan on top to collect juice and put a pan for vegetables and fruits in it. We put everything on fire. Yes, and do not forget about the hole for draining the juice. We put a clamp on it so that the juice does not flow out ahead of time. 
3. We put the juicer on a strong fire and fill the top saucepan with tomatoes. We close everything with a lid and wait until the juice begins to stand out. At the same time, do not forget to periodically stir and lightly crush the contents of the saucepan. 
4. While the juice is being prepared, we sterilize the jars and lids. 
5. Pour the juice from the tomato into prepared jars and immediately roll up. In addition, the juice does not need to be boiled or heated. He has already been sterilized in a juicer. You can additionally wrap the jars with a blanket and leave to cool completely. 
6. Store juice in a basement or pantry.
And now a few secrets 🙂:
- If you first put a sieve in the upper saucepan, and then put tomatoes in it, then the juice will be without seeds and skins.
- If you like sweetened or salted juice that is already ready right away, then tomatoes should be salted or sugared before being put into the juicer. Ready juice cannot be salted or sugared, otherwise it will have to be boiled.
- We put the tomatoes in the juicer in portions. We do not add new ones to those that have already begun to secrete juice, otherwise you can ruin the entire product.
A delicious recipe for harvesting tomato juice with pulp for the winter through a meat grinder
This recipe is probably the easiest of all. There is no need to bother with squeezing and catching seeds and particles of tomato skins. I just passed the tomatoes through a meat grinder, boiled and poured into jars. Plus, this juice is thick and can be used for gravy and various dressings. 
For juice you need (for a 3-liter jar):
- tomatoes - 4 kg;
- salt - 1 tbsp.
Preparing juice:
1. As usual, we are engaged in the processing and preparation of tomatoes: mine, remove the spoiled one and cut into slices. 
2. We pass our tomatoes through a meat grinder. 
3. Pour the resulting juice into a saucepan and put everything on fire. At the same time, do not forget that we do not add 5 centimeters to the top of the pan. Because when the juice boils, it will rise up and can “escape”. 
4. As soon as the liquid boils, add salt. And boil all for 15 minutes. Do not forget to stir the juice, as the pulp sinks to the bottom and can burn. 
5. Pour the finished juice into pre-prepared jars. Pour to the brim of the jar. And we close. 
6. We store in the pantry or cellar. 
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Foreword
The best canned foods are those that you have prepared yourself, you know what you put in and how much, how you cooked it. This is especially true for juices. You shouldn't buy it in the store - it's better to make it yourself!
To make tomato juice, only selected ripe tomatoes should be used. If unripe fruits are processed, the juice will have a sour taste, and in the case of overripe ones, it will turn out to be insipid, tasteless. Studies, as well as the experience of technologists involved in the industrial production of tomato juice, have shown that products made from tomatoes with a ratio of sugars to acids of about 8 have the highest taste.
Such indicators have the following pure varieties of tomatoes: Kharkivsky 55, Lettuce, Simferopolsky, Pervenets, Yuzhanin, Miracle of the Market, Akhtubinsky, Marglob Large-fruited 220, Brekoday, Krasnodarets, Lighthouse, New Anant 19, Yerevani 14, Odessa 19, Tamanets 172, Kolkhozny 34. Accordingly, the most delicious juice for the winter will be obtained with the home processing of tomatoes of these particular varieties.
Close the containers with clean sterilized lids. Banks should be filled almost to the very edges of the necks - the more air remains under the lid, the higher the loss of vitamin C during storage will be.
The fruits selected for the manufacture of juice according to the selected recipe must be whole, intact and free from rot. Only in this case, the finished product will not have extraneous flavors, and its seaming can be done without boiling and sterilization, which worsen the taste and lead to a decrease in the amount of vitamins in the preparation for the winter. If the choice of tomatoes is not rich and there are spoiled fruits, then the places of damage are carefully cut out, the squeezed product is boiled for 15–20 minutes, stirring and removing the foam, and then poured into prepared jars.
When only high-quality tomatoes are used, the squeezed juice is heated to 82 ° C and immediately poured into containers. This is necessary to reduce the activity of the pectase enzyme contained in tomatoes, which causes sedimentation of pulp particles, leading to a deterioration in the consistency of the finished product and its separation during storage. Some housewives do not subject the juice to heat treatment at all and pour it into prepared containers immediately after squeezing, apparently guided by the fact that it is not destined to be stored for a long time, and very soon it will be all drunk.
If, for reliability, someone wants to sterilize the finished product before seaming, then the duration of this procedure for half-liter containers is 20 minutes, for liter containers - 30 minutes, for 2-liter containers - 45 minutes, and for 3-liter containers - 60 minutes. Although this is not necessary for juice prepared in good sanitary conditions and in compliance with the technology.
After seaming, hot jars are turned upside down with lids and wrapped in a thick warm blanket or something similar. When the finished product has cooled to room temperature, it is removed to a place intended for storage. This preparation for the winter is stored for the longest time at 0–+5 ° C and in the absence of lighting. Sometimes there is a stratification of the tomato product - the pulp in the jar settles to the bottom, and a yellowish transparent liquid collects on top. In some cases, the pulp is concentrated in the juice in layers. Although in appearance such a product is not very attractive, it is quite suitable for food.
Before processing tomatoes, they should be prepared: thoroughly washed, dried and removed from their stalk. In some recipes, it is proposed to peel the fruit from the skin and cut out the core from them. This practically does not affect the quality and taste of the finished product, but only complicates and slows down the cooking process, so this is not necessary at all. Just before squeezing the juice, the tomatoes are cut into several pieces.
The recipe for preparing tomato juice for the winter, in the generally accepted sense of the word, is actually only one. It is necessary to prepare the fruits, process them, and pack the squeezed product and put it away for storage. As suggested in some "recipes" - to add any spices and other ingredients - it will already be anything, some kind of drink or preservative, but not tomato juice, especially if you also use vinegar with vegetable oil.
The classic cooking recipe excludes even the addition of salt. It will not affect the duration of storage in any way, but it is better to salt before drinking juice and to taste. Some differences may be in the technology of preparing a tomato product for the winter. They are determined by the quality of the selected fruits, which has already been described above, and can also be expressed in the use or not use of one or another equipment (for example, a juicer). However, this does not change the recipe.
Some people mistakenly divide this preparation into just juice and juice with pulp. Alas, regardless of the chosen tomatoes for processing and preparation technology, any natural homemade tomato juice is with pulp. It just can be more or less, and the juice, respectively, at the same time - thicker or thinner, watery.
If there is neither a juicer nor a meat grinder in the home kitchen arsenal, then a colander is used. In this case, you can’t do without peeling the tomatoes, otherwise, after squeezing the juice, the whole kitchen will be in it. Whole, not yet cut, prepared fruits, placed in a colander or without it, are dipped in boiling water for 2 minutes, and then in cold water. Then we remove the skin from the tomatoes, cut them into several pieces, and then wipe them through a colander. If necessary, the resulting mass is filtered through a fine sieve or gauze. Then we process the juice, as recommended above.
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 you can easily translate into reality on your own. So let's get started.
Classic recipe
- ripe tomatoes - 4 kg.
- crushed salt (preferably sea) - 45 gr.
- granulated sugar - 110 gr.
- For the most part, tomatoes of different varieties, shapes and sizes are used for juicing, which for some reason were not suitable for conservation. Wash the tomatoes, cut off the stalks, dented and moldy places. Cut them into small squares about 3x3 cm in size.
- Collect the meat grinder, pass the fruits through it several times, send the juice into a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the splashes do not stain clothes and headsets.
- 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 be varied depending on personal preference. Usually 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
- 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 twisting.
- Pick up jars that are suitable in size (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, rinse thoroughly with warm water.
- Next, sterilize by placing the jars in a deep saucepan and filling with water. The heat treatment time for a two-liter container is about a quarter of an hour, for a liter container - about 10 minutes. Sterilize the lids in the same way.
- If desired, jars can be processed in the oven by placing them upside down: for 10 minutes, gradually increase the temperature until you reach 160 degrees. Take out containers with a dry mitt, avoid sudden temperature changes.
- After boiling tomato juice, foam forms on the surface, remove it with a slotted spoon or 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 temperature differences.
- Seal the jars, turn over, making sure there are no smudges. To correctly test, run your index or ring finger around the neck. In cases where the juice began to flow out, replace the cap.
- After all the manipulations, wrap the composition in a woolen blanket, wait for it to cool to room temperature. Take the containers to a room where 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.
- fine table salt - 40 gr.
- granulated sugar - 100 gr.
- For this recipe, fruits of any shape, variety and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for canning.
- Send the tomatoes in a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and the leg area.
- Prepare an enameled pan, assemble a juicer, pass tomatoes chopped into small pieces through it.
- Turn on the burner on medium heat, cook for about a quarter of an hour. After this period, the composition will begin to boil intensively, turn down the power, simmer for 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 off burning.
- 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 crunch on the teeth.
- Wash the jars with soda, sterilize them in the oven or on the stove for about 15 minutes. Do the same with the lids, wipe and dry completely. Even one drop of water will cause mold to form.
- Pour the juice into still warm jars, seal tightly, put the container upside down. Check if the juice is leaking, if everything is fine, wrap the jars with a warm blanket.
- The holding time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time, the jars must be taken to the cellar or basement for long-term storage.
With bell pepper
- fresh tomatoes (soft) - 15 kg.
- garlic - 6 teeth
- white onion - 1 pc.
- Bulgarian pepper - 5 pcs.
- Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place tomatoes in a container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from boiling water and send them to this container, leave for 3 minutes.
- After the specified period, remove the peel, remove the stalks and rumpled places. Peel the garlic and onion from the husk, cut the core from the pepper, chop the fruits into small pieces.
- Chop all the vegetables in a convenient way. You can pass 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 cloth or sieve.
- Pour the resulting liquid into an enameled pan with a thick bottom, put on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove the leftovers from the walls so that they do not burn.
- At this time, proceed to sterilize the jars. Wash them with baking soda and a kitchen sponge, then place them upside down in the oven. First, set the temperature to 30 degrees, raise another 10 every minute until you reach 150. After that, remove the containers with a mitten, cool a little.
- 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. Cork 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 (at your discretion) before use.
with celery
- tomatoes - 2.7-3 kg.
- celery - 8 pcs.
- ground salt - 80 gr.
- ground black pepper - 30 gr.
- Wash the tomatoes well, remove all green and inedible parts. Cut into small squares, place them in the juicer.
- After that, pour the juice into a thick-walled saucepan, put on medium heat. When the first bubbles appear, turn down the power, boil for another 15 minutes.
- At this time, start preparing the celery. Wash and cut the stems, send to a container with boiling juice, simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
- Sterilize jars conveniently. You can either boil them in a pot of water or put them upside down in the oven.
- After heat treatment, pour tomato juice into jars, cork. Turn the container upside down, check if the composition is leaking.
- Keep the juice at room temperature for 12 hours, then move the jars to a cool place (cellar, balcony, basement). The main condition is the absence of sub-zero temperatures and sharp jumps.
with spices
- fresh tomatoes - 12 kg.
- granulated sugar - 530-550 gr.
- carnation - 8 buds
- vinegar solution 6% - 280 ml.
- crushed salt (preferably sea) - 180 gr.
- peppercorns - 4-5 gr. (about 25 pieces)
- garlic - 3 cloves
- nutmeg - on the tip of a knife
- ground cinnamon - 20 gr.
- ground black pepper - 5 gr.
- Wash the tomatoes, cut out the bruised and rotten places, remove the leg area. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
- Separate the pulp, discard it. Pour the juice into an enameled saucepan, place over medium heat, and bring to a boil.
- When the first bubbles appear, turn down the power, add granulated sugar, salt and ground pepper, boil for another half hour.
- Next, add the clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
- After this time, pass the garlic through a press, send it to the pan. Pour the vinegar solution here, mix.
- Wash the jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
- Transfer the tomato juice to a cool place. You can use after 1 month after spinning.
with dill
- overripe 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.
- 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 pass the mixture through gauze (2-3 layers).
- Pour the composition into a saucepan with a thick bottom, add granulated sugar and salt, bring the composition to a boil.
- After dissolving the crystals, pour in table vinegar, set the minimum power, simmer the juice for a quarter of an hour.
- Wash the dill bunches, 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 the processing of cans.
- Place a glass container in a large saucepan, fill it with water at room temperature, put on the stove. Boil over medium heat for about 15 minutes.
- When the containers are processed, dry them with a towel, leave at room temperature to completely evaporate the moisture.
- Pour the juice into still warm jars, immediately cork with lids. After cooking, let the juice 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 the container before pouring the juice, do not allow a temperature difference between the composition and the glass.
Video: how to make homemade tomato juice for the winter
If you want to try something new and, moreover, useful, there is nothing better than making tomato juice for the winter: at home, it turns out no worse than store-bought.
Tomatoes are a great vegetable (although they are actually fruits). Tomatoes can not only be canned, pickled or salted for the winter. And homemade tomato juice in terms of useful properties, perhaps, even surpasses store-bought.
Tomato juice for the winter with pulp at home
First of all, you need, of course, to know about the proportions for making juice from tomatoes. Usually it is preserved in small jars of 1 liter or in containers of 1.5 liters, but sometimes it is also stored in large dishes with a volume of 2-3 liters.
The table describes the quantities for all possible cases.
| Components | 1 liter jar | 1.5 l jar | 2 l jar | 3 l jar |
| tomatoes | 1.5 kg | 2.2 kg | 3 kg | 4.5 kg |
| salt | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| sugar | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| vinegar 9% | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| vinegar 70% | 0.5 teaspoon (5 g) | 0.7 teaspoons (7 g) | 1 teaspoon (10 g) | 1.5 teaspoons (15 g) |
As you can see, the ratio of salt and sugar in tomato juice is the same. This proportion is focused on the "average" taste - tomato juice will turn out neither too sweet nor too salty.
If you want a sweeter or more salty version, it is enough to increase the amount of the corresponding component by 1 teaspoon (10 g).
For lovers of sour shades in taste, you can add citric acid instead of vinegar. Since it is more acidic, the amount in dry form is reduced by 3 times compared to 9% vinegar.
Of course, fragrant spices and other ingredients with bright aromas are also added to improve the taste, for example:
- garlic;
- pepper (peas);
- nutmeg;
- dry cloves (buds);
- cinnamon.
At the same time, the main components of classic tomato juice at home, of course, are the tomatoes themselves, salt, a little sugar and peppercorns. As for the tomatoes themselves, you can choose any variety.
However, it is best to take large, fleshy tomatoes, which will give more liquid. In addition, it is easiest to process such fruits. The only requirement for them is the absence of damage, scratches and other defects.
The finished dish can be prepared in just 1 hour, after which the jars can be cooled for 1-2 days. Then be sure to store in a cool, dry place.
How to make tomato juice at home: a classic recipe
So, let's start with the simplest way. To do this, take the following basic components:
Ingredients per 1 liter
- 1.5 kg of tomatoes;
- 2 large spoons of salt;
- 2 large spoons of sugar.
Recipe: steps
Step 1. First, of course, you need to rinse the fruits well and remove the stalk (upper "eye"). We cut them into large pieces and pass through a juicer or, in extreme cases, through a meat grinder. A blender is not suitable for such work - it will simply turn the pulp into rags.
Step 2. The resulting juice does not need to be filtered - it can remain with pulp. Although, if desired, it can be passed through a fine sieve - then the finished product will be more liquid. However, in any case, it is necessary to pour all the liquid into a saucepan with thick walls and put on fire.
Bring to a boil, add salt and sugar, taste: if necessary, you can increase the amount of one or another component.
Step 3. In the meantime, it is necessary to prepare the jars - they should definitely be sterilized. This can be done in the traditional way by holding it over steam for 15 minutes or in an oven at 180°C (the same amount of time).
There is an easier option - to stand in the microwave, turned on at full power, for 3-4 minutes. Lids also need to be thoroughly sterilized.
Sterilization of tomato juice jars Then the hot product is poured into a container and rolled up with iron lids.
Tomato juice at home - an excellent preparation for the winter Step 4 Cool the containers under the covers - they are kept for 1-2 days, after which they are put in the refrigerator or cellar.
This product is ready almost immediately. Its shelf life is at least a year, and all this time the jars should be kept only in a cold place. After opening, homemade tomato juice is best consumed within a week.
How delicious, quick and easy to make tomato juice at home - you can also watch the video.
Recipe for tomato juice with pulp for the winter: with a photo step by step
And this option largely repeats the previous recipe, but it was created specifically for aesthetes. The finished product, thanks to a simple cleaning through a fine sieve, will be pitted and peeled - just such tomato juice is suitable for someone. Take the components in such quantities.
For 3 liters of juice you will need:
- 5 kg of fleshy tomatoes;
- by 6 tbsp. spoons of sugar and salt;
- add 15 peppercorns - improve the taste;
- and for a nice spicy add 4-5 cloves of garlic.
We act in this way:
Step 1. We wash the fruits, clean them from eyes and damage, cut into large pieces.
Sterilize containers at the same time.
Step 2. Grind chopped tomatoes with a juicer or meat grinder.
Step 3. We shift the mass into a saucepan, bring to a boil, and then filter it with a sieve.
Step 5. Now add all the spices, mix. And also - garlic, cut into slices (you can just chop finely). Here's what happens in the end.
Step 6. Pour our juice into jars, roll up and cool under a blanket for 1-2 days. We put it in the refrigerator.
How delicious to make tomato juice for the winter - a recipe with garlic
And of course, you can always give free rein to your culinary imagination. Therefore, along with classic recipes, you can also choose this option for making tomato juice for the winter at home.
Ratios of products per 3-liter jar:
- 4.5 kg of fleshy tomatoes;
- by 6 tbsp. spoons of sugar and salt;
- the same amount - vinegar 9%;
- allspice - 15 peas;
- cloves 0 4-5 dry buds;
- cinnamon - 1 teaspoon without a slide;
- nutmeg - a pinch;
- garlic - 4-5 cloves.
Cooking process:
Step 1. We prepare all the components, select and wash the tomatoes. We remove all damaged parts and the stalk with a knife.
Step 2. Pass the tomatoes through the juicer, put the juice on the fire and bring to a boil, then dissolve the salt and sugar, cook for 10 minutes. Then add all the other spices (including garlic, cut into slices), turn off the heat and leave for another 5 minutes.
Step 3. And now you just need to pour the workpiece into containers. roll up the jars and cool them under the covers. Store in refrigerator or cellar.
Tomato juice with vinegar for the winter
If you want to preserve tomato juice for the winter and keep it for a long time, we will use this recipe. For 1 liter of finished tomato juice, we need such products.
Ingredients:
- 2 kg of tomatoes,
- 1 kg of sugar
- 50 g salt
- 50 ml 9% vinegar,
- allspice (to taste)
- a few cloves,
- a little ground cinnamon
- 1-2 tsp red ground pepper,
- garlic - to taste, a pinch of nutmeg.
How to make tomato juice with vinegar:
Step 1. Squeeze the juice from the tomatoes in any way and pour into an enamel container.
Step 2. Put on fire, bring to a boil, reduce heat and cook at a low boil for 30 minutes.
Step 3. Add salt and sugar, boil for 10 minutes, then put the rest of the spices and garlic, passed through the press, keep on fire for another 10 minutes and pour into sterilized jars. Roll up, turn over, wrap up - and let them cool. The taste of this tomato juice is rich and spicy.
Tomato juice at home with sweet pepper - a delicious recipe
Very fragrant and tasty tomato juice at home is obtained with sweet pepper (Bulgarian).
For such a drink from tomatoes, we need:
- 5 kg ripe tomatoes,
- 2-3 sweet peppers (yellow or red)
- 1 onion
- 1 tbsp salt,
- 1-3 tbsp Sahara.
Cooking progress step by step:
Step 1. Wash, chop, squeeze the juice from the tomatoes. By the way, tomato juice can be obtained by using a juicer for this. This is quick and convenient - you only need to periodically stir the tomato mass so that the skins do not interfere with the flow of juice into the container.
But this problem is easily solved if you first remove the skin from the tomatoes. Spices can be added directly to the juicer along with the tomatoes.
Step 2 Peel the onion and sweet pepper and mince together.
Step 3. Mix onion with pepper with tomato juice, heat to a boil, hold on fire for 10 minutes and pour into jars. Roll up, turn over, wrap up.
Add tomato juice any juices that taste good with tomatoes and get healthy and tasty vitamin drinks for the winter. The main condition is that tomato juice should be at least 50%, and preferably all 75%. Salt and sugar are not necessary to add or you can reduce their amount by adding to taste already at use.
Making tomato juice for the winter is even better in some ways than just salting the tomatoes. Moreover, in August and autumn there are a lot of these fruits, and they are affordable: nothing prevents you from marinating tomatoes, making juice, and a lot of other healthy and tasty dishes.
Bon Appetit!
When a lot of tomatoes have ripened in the garden and you urgently need to do something with them, do not hesitate to boil tomato juice. It can be the basis for various sauces, used for cooking first courses and just be a healthy drink. But the most interesting thing is that after a fifteen-minute heat treatment, the amount of lycopene in these red vegetables increases one and a half times (compared to fresh fruits).
No preservatives, such as vinegar or citric acid, are added to tomato juice. Ripe tomatoes have enough of their organic acids. But for a good preservation of the product all winter, pay close attention to the good sterilization of jars and lids. Also, for the preparation of this preservation, choose only ripe fruits, not rotten.
From fleshy varieties you get a thicker drink, from juicy - more liquid. So choose for yourself which option you prefer. Now let's start cooking.
Tomato juice can be made without extraneous additives at all, and already when used, put salt and other spices to taste. Below are similar recipes. Now I offer a very tasty version of the preparation of this drink, not standard, with the addition of bell pepper. Having made such a yummy once, you will return to this recipe again and again.
Ingredients:
- tomatoes - 6 kg
- red bell pepper - 100 gr.
- bay leaf - 2 pcs.
- black peppercorns - 10 pcs.
- salt - 1 tbsp.
- sugar - 2 tbsp.
Cooking method:
1. Wash the tomatoes, cut them into arbitrary pieces and pass through the juicer.
Be sure to take sweet peppers that are fleshy and ripe. Only such a vegetable can give maximum flavor to the finished juice. Tomatoes, if possible, take thin-skinned and juicy ones, from these you get more liquid, less waste.
2. Cut the Bulgarian pepper in half and dip into the squeezed juice. As an option, scroll the pepper along with the tomatoes or take sweet ground paprika instead. Cover the pot with the workpiece and put on a strong fire to boil. Keep an eye on the process, because the boiling liquid can foam a lot and “escape” onto the stove.
3.Sometimes stir the juice with a wooden spoon or spatula so that the settling pulp does not stick to the bottom. After boiling, make medium heat and cook for 30 minutes under a closed lid (you need to cover so that moisture does not evaporate into the ceiling). You need to cook such canned food in enameled or stainless steel dishes. Do not use aluminum pans, they oxidize when in contact with acids.
For a pleasant aroma, you can add a few stalks of parsley to the boiling juice, for spiciness - half a chili pepper. Remove these ingredients before pouring into glass.
4. You can not remove the foam, it will boil down and disappear. After 10 minutes of cooking, add salt, sugar, parsley and peppercorns, stir, let dissolve and try. If you do not have enough salt or sweetness, add the necessary component. 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 you used it cut). At this point, the jars should be sterilized in your favorite way.
6. Pour the finished 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 the apartment, in a dark place.
Tomato juice through a juicer: a simple recipe without sterilization
The fastest way to make tomato juice is with a special tool - a juicer. It can be either mechanical or electrical. The latter option, of course, will work faster. When there are a lot of red fruits, this recipe will help them process them quickly enough. The essence is simple: squeezed juice, cooked, flavored, closed and wait for winter. In addition, it is not necessary to 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 into pieces that will fit into the filling hole. Cut out the place where the stem was attached. Run all the pieces through the juicer. Twist the cake that will remain 2-3 more times to get more nutrient moisture. To extract even more liquid from the waste, warm it up and squeeze it through cheesecloth.
2. Pour the resulting juice into a saucepan of a suitable volume (or divide into two bowls). Add sugar and salt as needed.
How much sugar and salt should be put in 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.
3. While stirring, bring the workpiece to a boil, then reduce the heat. Boil your red drink from now on for 15 minutes. At the same time, sterilize the jars and lids.
4. A lot of foam will form during the cooking process. To make it go away - vigorously stir the juice, at the end of cooking there will be no foam.
5. It remains to pour the juice into carefully sterilized jars and roll up. Turn the preservation over onto the lids, wrap it in a warm blanket or towel and wait until it cools completely. After that, remove the tasty tomato to a permanent storage place. A glass of such a drink will be very useful for both adults 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 a conventional meat grinder, the simplest one, without any attachments. Now there are many modern kitchen appliances, there are also meat grinders with nozzles for squeezing 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 ordinary 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 tbsp.
Cooking:
1. Wash the tomatoes, cut into large pieces, remove the stalks. Pass all prepared fruits through a meat grinder and pour the resulting rather thick mass into a saucepan.
If you want a more delicate consistency of the finished juice, remove the skin from the tomatoes first.
To make this quick and easy, make a cross cut on the top of each tomato. Dip vegetables in parts in boiling water for 30-60 seconds. Then immediately transfer them with a skimmer to prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.
2. Bring the puree mass to a boil over high heat, while stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.
3. You need to pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato up to the edge of the jar and roll up. Well, then everything is according to 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 either a meat grinder or a 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 either salt or sugar, complete naturalness is preserved.
Ingredients:
- tomatoes
Cooking method:
1. Wash the tomatoes well and cut into slices. Medium-sized fruits can be cut into 4 parts, small ones - in half. Cut out the stalk during processing.
2. Place the chopped tomatoes in a heavy bottomed saucepan and place over low heat. Stir the pieces with a wooden spoon or spatula so that they do not burn. After a short time, juice will begin to stand out. After 10 minutes, the tomatoes will sink and become covered with liquid. After a few more minutes, the mass will boil. Do not forget to be around and mix all this time.
3. After boiling, cook the workpiece for 3 minutes, turn off the heat and let it cool completely. It is convenient to cook tomatoes in the evening, and in the morning continue cooking the tomato.
4. Pour the cooled mass into another pan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, pressing in one word.
5. Put the squeezed tomato on the stove and bring it to a boil. Salt and other seasonings you can add immediately before use to your liking.
In order for the juice to be well stored, you need to try and conscientiously sterilize the jars and lids, before washing them with soda or mustard powder.
6. Boil the juice for 10 minutes and you can pour it into jars while hot. To prevent the glass from bursting, pour gradually, allowing the jar to warm up. You can also put a thin knife blade under it or put it on a metal grill.
7. Screw the caps on immediately or roll them under the machine. Turn over, check for leaks (nothing should seep through the lid) and wrap under a fur coat. When the tomato juice has cooled, put it in a dark, cool place, preferably in the basement or cellar. As you can see, everything is ingenious - simple! And from myself I will add that it is also delicious.
Homemade tomato juice with a blender. Video recipe on how to properly boil tomato juice
A blender is an indispensable assistant in the kitchen. With its help, sauces are made (for example,), and blanks (for example,), and pastries (for example,), and. In general, a lot of things can be done, 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, a blender will help make thick and tasty juice. How to do this, see the video.
This is how you can quickly and easily 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 the recipe and visit my blog more often, there are many great recipes.
