How to quickly prepare tomato juice for the winter. How to make tomato juice at home

Tomato juice has mass useful properties: improves metabolic processes, rich in vitamin C, carotene and B vitamins, salts and trace elements, protects cells from damage, enhances the synthesis of hormones, stimulates the activity of the nervous system.

That is why tomato juice is one of the most popular drinks. And it’s not at all difficult to stock up for the winter.

At the same time, you can take those fruits that did not fit other blanks - cracked or slightly rotten (only these places must be cut off).

As always, I will try to ensure that all recipes for tomato juice for the winter are presented step by step and with photos of key points.

Tomato juice from tomatoes at home through a juicer

Juicing with a juicer is the easiest and most fast way get pure juice without seeds and peel. The juicer independently turns all this into a cake and discards it into a special container.

You don't even need to pass anything through a sieve. So we can safely attribute this tomato juice recipe to the most preferred.

At the same time, it does not matter at all on what principle it is arranged - both auger and centrifuge do the job equally quickly and efficiently.

Ingredients:

All you need for delicious tomato juice for the winter is tomatoes, salt and sugar.

You just need to decide on the quantity. The traditional recipe says that 3 liters of juice require 1 tbsp of salt without a slide and 0.5 tbsp of sugar.

But here you have to be very careful. This refers to three liters of fresh juice, not boiled for rolling. These numbers are somewhat different.

From 1 kg fresh tomatoes 700 ml of fresh tomato juice is obtained. Of 3 liters of fresh juice, 2.5 liters remain after brewing

Cooking:

First of all, we pass all the tomatoes through a juicer. There is no need to peel, peel or cut off the stem. The juicer will do everything for you. Your task is to make the tomato crawl through the receiving hole, the rest is not your concern.

Don't be put off by the ugly look of the "slurry" immediately after spinning. If you want to drink fresh juice, then wait until the foam settles. and then mix everything until smooth.

For further cooking, this is not necessary, everything will come to a decent look in the process.

Having prepared a sufficient amount of juice, pour it into a saucepan and put on a strong fire until it boils.

After the juice boils, reduce the heat to a minimum and cook for 20 minutes.

During the boiling process, foam will form, but you do not need to remove it, it will gradually go away

When the juice boils, add salt and sugar and stir everything well.

If you want the juice to be thicker, boil it for another 10 minutes. Well, if not, then you can already pour it in advance.

You need to fill the jars carefully: first pour literally half a glass so that the jar warms up and only then pour the rest.

The juice in the jar will begin to exfoliate almost immediately, don't let that worry you - that's how it should be

The jar must be filled to the very brim and then closed or rolled up.

Then it must be turned over and left in this position until it cools.

Tomato juice - a simple recipe with a blender

If you don't have a juicer, you can use a blender. But then the juicing process will take you a little longer, as the tomatoes will require preliminary preparation and additional sifting. But first things first.

Ingredients:

To prepare three liters of tomato juice, you need 4 kg of tomatoes and 2 tablespoons of salt without a slide.

From kitchen utensils will need:

• blender attachment
• blender chopper bowl
• metal sieve

Cooking:

Cut the tomatoes into 4 parts and remove the stalks from them. You don't need to remove the skin.

The color of the tomato juice will depend on the color of the selected tomatoes.

We send the tomatoes into the chopper bowl for 3-4 pieces, scroll for 30 seconds and pour the resulting juice with pulp into a deep saucepan.

Next, as in the previous recipe, bring the mixture to a boil over high heat, then reduce it to a minimum and boil for 20-30 minutes, depending on the desired consistency. The longer you cook it, the more it looks like puree.

When 30 minutes have passed, turn off the fire and lower the blender directly into the hot juice and beat the mixture until smooth.

Take a new pan and pour the juice into it in portions through a sieve, helping with a wooden spatula.

Ideally, only seeds remain on the sieve

After the “clean” juice is ready, it will need to be boiled again before being rolled into jars.

To do this, put a pot of juice on medium heat for 10-15 minutes. At the same time, add and stir the salt.

Now you can pour the juice into sterilized jars. Do it slowly and carefully.

It remains only to roll up the jars and leave to cool upside down under a blanket.

Tomato juice through a meat grinder

If you want to prepare tomato juice using a meat grinder, I highly recommend that you purchase a special tomato juice attachment for a meat grinder.

This is a very handy thing that saves a lot of time. If you use it, then you do not need to peel the tomato, cut off the stalks and sift the juice.

If you do not have it, then you can drive the tomatoes through a conventional meat grinder, but you have to do everything manually.

Ingredients:

For 1 liter of tomato, you need 1.2 kg of tomatoes, 2 teaspoons of salt and the same amount of sugar.

Cooking:

We skip the tomatoes through a meat grinder with a nozzle. The cake goes into a separate bowl, and we get juice with pulp.

If you do without a nozzle, then first remove the stalks from the tomatoes and remove the peel.

The peel from a tomato is easily removed if you lower it for 20-30 seconds in boiling water

Then put the saucepan over medium heat and bring to a boil. After the juice boils, remove it from the heat, immediately salt and pepper.

if you did not use a special nozzle, then you need to pass the juice through a strainer, similarly to the previous recipe.

After that, it is already possible to pour the juice into sterilized jars.

As you can see, in this recipe there is no juice boiling process, since according to some experts, prolonged boiling leads to a significant decrease in the vitamins in the product.

We leave the closed jars upside down until they cool under the covers.

You can store juice at home, it is not necessary to send it to the cellar.

How to make tomato juice for the winter without salt and sugar

This recipe is practically no different from all the others. The preparation procedure without the use of salt and sugar is standard.

After you prepare the raw juice, no matter how, you will need to bring it to a boil over medium heat, and then, without removing the pans from the heat, pour the juice into jars.

That is, you repeat all the steps of one of the previous recipes, only at the end do not add sugar and salt.

How to make juice from tomatoes without sterilization

But this is the main plus of tomato juice without the addition of salt and sugar. There is no need to sterilize jars. This does not mean that you can take the first jar with dried traces of previous seamings and pour juice into it. Of course not. Banks must be thoroughly washed using soda and a new sponge. Ideally, they still need to be pre-soaked in water for at least a couple of hours so that nothing remains on the walls.

And only then they can be launched.

Tomatoes contain ascorbic acid, which plays the role of a preservative and suppressor of bacterial growth.

And if you do not use sugar and salt, then sterilizing the jars is not necessary.

You can always add spices to taste after opening the jar.

Tomato juice with bell pepper

And finally, I offer you a very original and delicious recipe from tomatoes and bell peppers. It's really very tasty.

Ingredients:

The proportion of tomatoes to pepper is 5 to 1. That is, 1 kg of bell pepper is required for 5 kg of tomatoes.

From this amount, you will end up with 4 liters of juice.

Cooking:

Wash and cut vegetables. We cut off the stalks from tomatoes, remove seeds and partitions from peppers.

We pass vegetables through a meat grinder.

Pour the mixture into a saucepan and bring to a boil over high heat. Then reduce the heat to a minimum and cook for another 5-7 minutes.

To prevent the juice from splashing, cover the pan with a special grate

After that, if you have a blender, beat the mixture until smooth right in the pan. If not, you can skip this step.

Put the purified juice back on the fire, bring to a boil and cook for another 15 minutes.

After that, pour the juice into sterilized jars, close with sterilized lids and leave to cool upside down, covering them with a blanket.

Well, that's all, the ways I know of making tomato juice for the winter. I hope you choose the one that is most convenient for you.

Thank you for your attention.

Tomato juice is natural drink, bright, very healthy and tasty, almost everyone loves it. You can buy tomato juice at almost any grocery store, but you can also prepare it yourself in at home. Tomato juice made with your own hands will turn out to be no worse than store-bought, and in terms of usefulness, it will even surpass it in many ways. If you are a big fan of tomato juice, then you should stock up on it for future use for the winter. This article will help you with this. The juice prepared according to the recipes below will give you an excellent vitamin supplement on cold winter days.

Juice made from fresh tomatoes has many health benefits. Modern medicine recommends drinking a glass of this wonderful drink daily.

Fresh tomato juice helps to improve the quality of the skin, prevents its aging, helps to remove toxins, radionuclides and toxins from the body.

Tomato juice quenches thirst well. By the amount of vitamin C, it is in no way inferior to citrus fruits. Two cups of this drink will fully provide the daily requirement of this essential vitamin for the human body.

Tomato juice is used by many as a remedy for obesity. It is added to special cocktails, which, in addition to tomato juice, include apple, pumpkin and lemon juice. The proportion of such a cocktail is 2:4:2:1.

Also, tomato juice improves metabolism, helps relieve fatigue and stress.

Because of the content a large number useful minerals tomato juice is an excellent means of preventing cardiovascular diseases, helps lower cholesterol and increase hemoglobin levels. Tomato juice is an excellent remedy for the prevention of thrombosis. It also helps to reduce intraocular pressure, which is very valuable in glaucoma.

Fresh natural juice very useful for our body, but there are some restrictions on its use. It is undesirable to use juice during an exacerbation of diseases of the digestive tract, peptic ulcers, gastritis, pancreatitis, cholecystitis. It is also contraindicated in case of poisoning.

Tomato juice is one of the few drinks that can be consumed with diabetes. It helps normalize blood sugar.

Many nutritionists claim that a drink made from tomato is one of the best healthy drinks for our body, especially in the winter season.

Which tomatoes to choose for juice

To make tomato juice, you need red, ripe and sweet tomatoes. Yellow and green tomatoes are not suitable. Also avoid unripe and overripe vegetables. Unripe - will make the drink bitter and sour, and overripe - tasteless.

To prepare one liter of tomato juice, you will need about one and a half kilograms of tomatoes. You can prepare juice, both without various additives, and by adding salt, sugar, various spices to it, combine tomatoes with other vegetables. It all depends on the recipe and your desire.

For making juice this recipe you will need ripe red tomatoes, an appropriately sized enamel pot, a meat grinder or juicer, sterilized jars with lids, and a little of your time.

The number of tomatoes, as mentioned above, we take one and a half kilograms of a tomato based on one liter of juice.

Wash the tomatoes thoroughly under running water, remove the stalk attachment points with a knife, cut in half or into several parts. Pass through a juicer or meat grinder.

Pour the resulting juice into a saucepan, bring to a boil and then boil over low heat for 5 minutes. If you used a meat grinder, then without bringing the juice to a boil, you need to grind it through a fine sieve so that it turns out to be of a homogeneous consistency.

Pour the boiled juice into sterilized jars and cork with sterile metal lids.

Using tomato juice for this simple recipe, you can prepare .

Required Ingredients:

• Ripe red tomatoes;
• For 2 liters of tomato juice - 1 teaspoon of salt;
• For 2 liters of tomato juice - 2 tablespoons of sugar;
• Enameled pan of a suitable size;
• Juicer (meat grinder);
• Sterilized jars and lids.

Wash the tomatoes well under running water. Cut into small pieces, removing the attachment points of the stem.

Pass the chopped tomatoes through a juicer. We get a pure pitted drink. Pour it into a saucepan.

We pass the cake from the container one more time through the juicer.

Instead of a juicer, you can use a meat grinder, while the juice will turn out with pulp. To remove the seeds, the resulting mass can be rubbed through a fine sieve.

We place a saucepan with juice on a slow fire, add sugar and salt based on two liters of juice: 2 tbsp. spoons of sugar and 1 teaspoon of salt. Bring to a boil.
Boil 3-4 minutes. Pour the juice from the tomato into sterilized jars, roll up with sterile metal lids.

We wrap the jars upside down with a blanket and leave to cool completely. With such juice you can prepare.

Delicious tomato juice with garlic

To make juice, you will need 11 kilograms of ripe red tomatoes. We thoroughly wash the tomatoes, remove the stalks and cut them into small slices. Further, as in the recipes above, we pass them through a juicer to get pure juice without seeds and skins. Drain the juice into a suitable enamel pan, put on fire and cook for half an hour. After boiling, the fire must be reduced.

Then add 7 tablespoons of salt (175 grams) and sugar. Sugar should be added to taste from 400 to 700 grams. Cook for another 5-10 minutes. Add 3-4 cloves of garlic passed through the press. Pour in 275 grams of 9% vinegar. Pour in 30 peas of allspice, about a dozen cloves, 0.5 teaspoon of red pepper and 3.5 teaspoons of cinnamon. At the tip of the knife add nutmeg. Cook for about 15 minutes, then pour into sterilized jars and roll up the lids.

Tomato juice with celery for the winter

A drink made from tomatoes with celery is very healthy and tasty, it will perfectly provide your whole family with useful vitamins, invigorate and save good mood all day.

To prepare this wonderful drink from 1 kilogram of red ripe tomatoes, you will need: 1 tablespoon of salt, a teaspoon of ground black pepper and three celery stalks.

Rinse tomatoes and celery with water. We cut the tomatoes and pass through the juicer. Place the juice in a saucepan, put on fire and boil. Add finely chopped celery, salt and ground pepper, bring to a boil, cook for 10 minutes. To make the juice with a richer taste of celery, you can grate the celery.

Next, you need to grind the mass through a fine sieve or use a blender to turn it into a puree (you can strain it). Bring the juice back to a boil, pour into sterilized jars and seal with lids.

Tomato juice for the winter with bell pepper and dill

Ingredients:

• 10 kilograms of tomatoes;
• 500 grams of bell pepper;
• Dill umbrellas - a small bunch;
• salt and granulated sugar add according to your taste.

Wash vegetables, remove stems. We remove the seed box from the pepper by cutting it out with a knife.

Peppers and tomatoes are cut into convenient pieces and passed through a juicer. Place the juice in a saucepan, put on fire, bring to a boil. Then we reduce the flame, add dill, salt and sugar to taste to the pan. Cook for about 30 minutes, then pour into sterilized jars and cork with lids.

Tomato juice with beet and apple juice

To prepare this healthy drink, take 2 kilograms of tomatoes, 1 liter of fresh homemade apple juice, 200 milliliters beetroot juice and salt to taste. You will also need a saucepan and sterilized jars with lids.

We wash the tomatoes using a juicer, we get pure tomato juice.

If there is no juicer at hand, then remove the skin from the tomatoes and grind through a fine sieve.

To easily remove the skin from a tomato, we make a small cross-shaped notch with a sharp knife on the back of the tomato. Then place in boiling water for 15 seconds and immediately transfer to a prepared bowl of ice water. Further, the skin can be easily separated from the pulp.

In a saucepan with tomato juice, add beetroot and Apple juice, put on the stove, bring to a boil. Pour boiling juice into jars and seal with lids.

You can also see a few recipes for an equally tasty drink:.

Canned tomato juice for the winter with basil

Making tomato juice with basil for the winter is no different from the process described in previous recipes.

Take 5 kilograms of ripe tomatoes, you can even a little overripe. The main thing is to prevent the ingress of spoiled, rotten vegetables. We prepare the tomatoes, wash, cut and then using a juicer we get pure juice. There is no juicer, use a meat grinder, only then grind the tomato mass through a fine sieve.

We put the saucepan with juice on the stove, bring to a boil and cook over low heat for about 20 minutes. While the juice is being cooked, you can prepare the jars - wash and sterilize.

Add a tablespoon of salt and a teaspoon of sugar to the pan. Adjust salt and sugar to your taste. Throw in a few sprigs of basil. Basil can be used either fresh or dried. We boil for 5 minutes, and pour the juice into prepared jars, cork with lids, and after cooling, put it in a cool, dark place for storage.

Don't stock up on tomato juice for the winter? It doesn’t matter, you can make this drink from high-quality tomato paste Anytime. Juice prepared independently from pasta will turn out three times cheaper than a ready-made store-bought one.

For cooking, you need to use only exceptionally high-quality tomato paste, which does not include additional ingredients except salt and water. Preparing juice is very simple, dilute 1-2 tablespoons of tomato paste in one glass of water. Add salt, sugar and pepper to taste and if desired. All delicious tomato paste drink is ready, drink and enjoy.

Another recipe for a relatively inexpensive tasty drink:.

After reading the above recipes, you can easily stock up on this healthy drink for the winter, and share tomato juice recipes with your friends.

Foreword

Tomato juice is one of the most delicious and healthy, it is pleasant to drink it separately, without mixing it with anything, and in combination with other juices or additives, you get an absolutely amazing drink. Unfortunately, food industry offers either low-quality or non-natural "100% juice" - with flavors, preservatives and flavor enhancers. To on home desk turned out to be really useful and delicious product, you need to make it yourself, and conservation for the winter will help prolong the pleasure for the whole year.

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. Research, as well as the experience of technologists involved in industrial production of tomato juice showed 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 it will turn out with the home processing of tomatoes of these 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 finished product there will be no foreign 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 according to 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 selected 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.

Delicious tomato juice for the winter at home, recipe which we will consider in our article, palatability much tastier than store-bought, and if you add spices and other vegetables there, then the expression: “If you want to do it well, do it yourself” will be most appropriate. This expression also applies to the preparation of delicious homemade tomato juice from tomatoes. Let's see how to cook it!

Some people boil the juice for about 40 minutes, but long-term heat treatment is not recommended, as vitamins and useful components are lost. natural product. Keep on fire for a maximum of 10 minutes.

Important! If during the storage of the juice it exfoliated, do not worry, the pulp just separated from the liquid.

Tomato juice is very useful for constipation, cigarette abuse, and weight loss. The drink is introduced into the diet baby food from 3 years old.

Necessary conditions for harvesting tomato juice

Juice extraction methods:

1. Boiling and rubbing is a time-tested and most time-consuming method. Cut carefully prepared tomatoes, put in a saucepan or cast-iron container. Cook on the stovetop or in the oven until soft. Rub the resulting mass through a sieve. You can use metal, but better through kapron. Using a kapron sieve, tomato juice will remain useful material remaining after boiling. With this method, all the juice is squeezed out almost dry, leaving only the skins and seeds.

You can make it easier, process the tomatoes through a meat grinder, bring to a boil in a saucepan or other container (except aluminum) and also rub through a sieve.

1. Electric meat grinder. If this is not available, you can use an ordinary cast-iron meat grinder. You need to screw a nozzle on it to separate the juice from soft fruits. Everything - a simple device is ready to go!
2. A juicer is one of the easiest ways to get juice from tomatoes. Convenient and fast!
3. Pressure cooker. To prepare tomato juice in a pressure cooker, it is better to remove the skin from the tomatoes. This is not important, but then periodic stirring of the tomato mass will be required so that the skins do not prevent the juice from draining into the container. Spices are best added immediately to the juicer along with the tomatoes. From the remaining waste can be prepared, spicy snack with horseradish and garlic, or use for preserving homemade salads and tomatoes in tomato juice.

Let's move on to recipes.

Tomato juice classic

• tomatoes - 1.5 kg;
• salt - 10 g;
• sugar - 1 - 2 tbsp. spoons;
• spices to taste (ground black pepper, sweet paprika, ground coriander).

Comes out to about 1 litre. If you squeeze the juice through a sieve, there will be more.

How to make tomato juice:

1. Squeeze juice from tomatoes in any way suggested above.
2. Put on fire, bring to a boil.
3. Pour hot into sterilized jars and roll up.
4. Turn jars upside down and wrap.

Watch the video! Tomato juice for the winter

Tomato juice with vinegar

• tomatoes - 2 kg;
• sugar - 1 cup;
• vinegar 9% - ¼ cup;
• salt -50 g;
• allspice peas - 30-50 pcs.;
• dried cloves - 10-15 buds;
• ground cinnamon - 5-7 tsp;
• ground red pepper - 1 teaspoon;
• garlic - to taste;
• nutmeg - a pinch.

Cooking:

1. Squeeze the juice from the tomatoes, pour into an enamel bowl.
2. Boil.
3. Pour salt and sugar into the boiling tomato mass, add spices and chopped garlic using a grater or press.
4. Hold on fire for 10 minutes and pour into sterilized jars.
5. Roll up, wrap inverted jars, leave to cool completely.

The resulting juice is spicy, rich taste. If you add to it hot pepper, can be safely used in the preparation of "Bloody Mary".

Watch the video! Tomato juice at home for the winter

Tomato juice with garlic and sweet pepper

• tomatoes - 5 kg;
• Bell pepper- 2-3 pcs;
• onion - 1 pc;
• salt - 1 tbsp. spoons;
• sugar - 1-3 tbsp. spoons.

Cooking:

1. Squeeze juice from tomatoes.
2. Peel sweet peppers, onions, garlic and pass them through a meat grinder.
3. Mix the resulting mixture with tomato juice, put on fire and bring to a boil.
4. Boil for 10 minutes and pour into jars.
5. Roll up, turn lids down and wrap.

Tomato juice at home can be made much healthier by adding other vegetable juices to it. For example, children do not like beets, but they will drink with pleasure in the form of tomato-beetroot juice. Any juices combined with tomatoes are healthy and tasty. It is imperative that there be at least half of the cooked tomato juice, and preferably ¾. Salt and sugar can be omitted or, on the contrary, increased to taste.

Watch the video! Tomato juice recipe