How to cook tomato juice recipe. How to make tomato juice for the winter through a juicer? Recipe available to everyone

Good afternoon friends!

How to maintain a large crop of large, fleshy sweet tomatoes grown in your greenhouse? The first thing that comes to mind after the stock of fantasies of all kinds of preparations for the winter has been exhausted is, of course, tomato juice!

I offer the best recipes and methods for preparing a very tasty and healthy drink at home.

I remember my childhood, in a pioneer camp, in the dining room there was a poster: “Drink tomato juice, son, you will be slim and tall,” and its unforgettable taste, which quenches thirst well. Unlike store-bought, homemade vegetable drink greatly benefits in quality and taste. Now the grandchildren are also coming up with a glass: “Can I add supplements?”

I hope that such a stunningly tasty preparation as - will also appeal to you. And yet, while walking through the expanses of the Internet, I came across Alina's blog with interesting recipes for adjika at home - you will lick your fingers. Take a look, you won't regret it!

Thick tomato juice with pulp for the winter

We cook according to the classic recipe, with our own hands, without a meat grinder and juicer.

1. We choose well-ripened, fleshy, sweet fruits.

2. For a 3-liter jar, we need 3.3-3.6 kg and salt, we will calculate it based on the amount of liquid received.

3. For 1 liter of juice put 10 g of salt and 1 tablet of ascorbic acid. If you cook for one or 3-liter jar, change the proportions accordingly.

4. Pure tomatoes, with the stalks removed and the white core, cut in any way.

5. Put in a saucepan, bring to a boil and boil for 5-10 minutes (the time depends on the variety), over low heat, stirring occasionally. We don't add anything. Tomatoes for this will give juice and become soft.

6. We wipe the boiled mass through a colander, with holes of such a size that the seeds do not pass.

To make the juice thick, we crush all the softened pieces and wipe them dry so that there is no pulp left.

7. We send the cake in the form of seeds and peel to a bucket, it will no longer be useful.

8. Pour the resulting liquid mass into a saucepan. Bring to a boil, add salt and ascorbic acid (it acts as an antioxidant) and pour into hot sterilized jars, to the very top.

9. Roll up and leave to cool completely. You can not sterilize, because the tomatoes are well cooked.

Recipe for delicious tomato juice with bell pepper at home (through a juicer)

This recipe for the winter through a juicer will appeal to its simplicity and speed of preparation.

Ingredients:

• 4 kg tomato
• 600 g bell pepper
• 3 bay leaves
• 3 tsp salt without a slide

Yield: 3 liters of finished juice.

How to make juice from tomatoes through a meat grinder - a simple recipe

If you don't have a juicer and blender, no problem. We wind the tomatoes in a meat grinder and prepare natural juice with seeds, without salt, sugar, vinegar. This is how my grandmother cooks it in the village, and in winter she adds it to various dishes instead of sauce and pasta. Yes, and just drink a glass of such a thick, awesomely tasty drink with a loaf of black bread sprinkled with coarse salt - you will swallow your tongue!

All we need to make it is tomatoes.

To prepare juice, we choose overripe fleshy fruits of any color: red, pink, yellow, orange.

1. We clean from the stalks, rinse under cold running water.

2. We make x-shaped cuts on the fruits.

3. Blanch for 2-3 minutes in boiling water, transfer to cold water and cool.

4. Easily separate the skin of the fruit.

5. Cut the peeled tomatoes into slices and pass through a meat grinder.

6. Pour the homogeneous vegetable mass into a saucepan, put on fire and bring to a boil.

7. Bring to a boil and keep on low heat for 20 minutes, stirring constantly and removing the foam.

8. We spread it in prepared hot jars.

If you are not sure about the reliability of preservation for the winter, you can sterilize cans in boiling water over low heat: 0.5 liter - 3-5 minutes, liter - 8-9, 3-liter - 12-15 minutes.

This will allow you to store them at home without fear that the banks will explode.

Awesome Tomato Juice: You'll Lick Your Fingers Recipe (No Sterilization)

This is a very unusual recipe. We will cook the tomatoes in the oven, and we will give the main role in creating the taste to spices and spices.

Ingredients:

for 1 liter of juice we need:

• 1 kg tomato
• 2 garlic cloves
• 1/2 st. l. salt
• 1 st. l. Sahara
• 1 st. l. vegetable oil
• 0.5 tsp nutmeg
• 0.5 tsp cinnamon
• 2 cloves
• 4 black peppercorns
• 1 small pod of hot pepper

Cooking:

1. We take ripe fruits of red color.

2. We spread it on a wire rack and send it to the oven for 10 minutes, at a temperature of 180 degrees.

3. We pass the baked tomatoes through a screw juicer, it perfectly separates the seeds and skins. At the output we get pure juice, with a homogeneous and delicate texture.

4. Pour it into a saucepan, heat to a boil and boil over low heat for 10-12 minutes. Add all prepared spices and spices:

• garlic passed through a press, it will give a bright taste and make the drink healthy;
• cinnamon will add a sweetish-spicy, mild taste with a delicate aroma;
• black peppercorns will add pungency and bitterness, and hot pepper (put whole) - hotness;
• nutmeg will enrich with a burning-spicy taste, and cloves will add a pronounced spicy aroma.

5. Do not forget about salt, sugar and vegetable oil.

6. Boil for another 5 minutes, stirring well to dissolve and mix all the ingredients. Pour the hot drink into sterilized jars and immediately roll up the lids.

7. We open it in winter - such a rich bouquet of aroma and taste, you will lick your fingers!

How to brew homemade juice in a juicer: a recipe for the winter

Ingredients:

• 8-9 kg tomatoes
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara

Exit - two 3-liter jars.

Cooking:

1. We take the device, I have it for 15.5 liters.

2. Pour water into the lower tray (3.5 l) up to the maximum mark.

3. The middle bowl (volume 6 l) is a juice receiver, where during the cooking process the juice will accumulate and undergo heat treatment.

4. In the upper bowl with holes (the volume for the bookmark is 6 liters), we put the chopped tomatoes. They should not be shifted, we will report during the cooking process. Close the lid tightly, put on a strong fire.

5. We wait until it boils and prepare the jars. We thoroughly wash the most vulnerable places with baking soda - the neck and bottom. You can sterilize in different ways, each hostess has his own.

How long to cook tomatoes? We focus on the table with the cooking time, which comes with the device.

6. In our case, boil for 40 minutes over medium heat, 10 minutes before the end, add salt and sugar. (optional), pour directly on the fruit in the upper bowl and mix.

When pouring jars, be careful not to burn yourself on the silicone tube through which very hot juice flows.

7. The first batch is not sterile enough, drain it and send it to the upper bowl for reprocessing.

8. To make the juice thick with pulp, we wipe the softened tomatoes from the upper container through a sieve directly into the jars, pour hot juice up to the very neck and roll up with iron lids. Additional sterilization is not required, turn upside down, cool.

10. Store in a cool dark place.

Tomato juice with basil

Would you like to try a juice with great flavors and smells? Then this basil recipe is for you! Namely, this excellent spice with the smell of lemon, vanilla, caramel, cloves, pepper and anise will not leave you indifferent.

Ingredients:

• 5 kg ripe tomatoes
• 1 st. l. salt
• 1 st. l. Sahara
• basil to taste

If the amount of salt seems insufficient to you, you can always add it (everyone has his own taste).

Cooking:

To make pure juice, use a juicer.

Boil the missed tomato mass for 15 minutes, add salt and sugar.

Basil add to taste, if you want to get a richer taste, put more. After he gives up his taste qualities, we remove him.

Pour the juice into hot jars and roll up. Turn upside down, wrap with a blanket, leave to cool slowly.

This recipe is interesting because by changing the varieties of basil (and there are more than 70 of them), the aroma and taste of the drink will change.

The time for preparations for the winter continues, and I plan to devote the following articles to preparing homemade ketchup and tomato paste. Come on, it will be interesting!

Good afternoon dear readers!

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

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

Despite all the positive qualities, we missed another equally important point. Tomato juice, I'm talking about natural, homemade with my own hands. So, it is rich in a lot of minerals and vitamins. And this type of drink is dietary, because it contains only 18 calories.

Boiled tomatoes release lycopene even more when heated. Which greatly increases their level of usefulness.

There are a lot of useful factors of tomato broth. Still, I would like to highlight the most important ones:

• Rich in minerals and vitamins;
• It contains sugars that replenish our energy costs;
• Due to the content of antioxidants, it slows down the aging process.

Despite all these advantages, remember that for every benefit, there will be harm. For example: you should not overdo it with the amount of juice you drink, no more than 2 glasses a day. The use on an empty stomach is prohibited. It contains acids that can corrode the stomach. And most experts still advise drinking an unsalted drink, it is considered many times more useful.

How to make tomato juice for the winter at home

Well, ready to start making delicious and natural juice. I decided to start with the classic version of cooking. This is the recipe my family uses year after year.

The whole secret and love for this drink is the ease of preparation. And one more plus, when there are a lot of tomatoes, you need to let them into the business. So, if you have a similar situation, I suggest getting down to business ...

We will need:

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

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

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

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 pieces. You can grind, our task is to get a piece into the hole of the juicer.

By the way, in this case, tomato varieties can be completely different, we do not focus on a particular type. I want to please you that in this case, overripe vegetables are also perfect. Only a big request, be sure to clean from rotten places. It will go at random, I do not advise counting. This can affect not only taste, but also 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 whole mass of peeled vegetables.

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

Place the tomato mixture over 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 simmering the juice for 15-20 minutes. You can stir occasionally. If the tomatoes boil strongly, the gas must be reduced to a minimum.

3. Remove the finished juice from the fire. Pour the drink into prepared jars. This should be done very carefully.

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

The spilled drink is tightly closed or rolled up with lids. Turn upside down and put in a warm place under the covers. We store in this state until completely cooled.

After you can remove the finished juice in the pantry or in the cellar. The taste of 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 has loved tomatoes with sugar since childhood. Therefore, tastes are different, you still have to adjust the recipe for yourself.

A step-by-step recipe for a delicious juice for the winter

What else is juice prepared 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, it all depends on the number of ingredients.

In this recipe, we use an electric juicer, it speeds up our steps at times.

We will need:

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

Cooking:

1. You probably noticed that the weight of not the tomatoes themselves, but the tomato juice is indicated in the recipe. This refers to the mass passed through the juicer. To prepare it, you need to do the following steps.

Wash the tomatoes under cold running water. We clean from the stalk and rot. Roughly cut into small pieces.

2. Let's prepare our electrical equipment. Make sure the pulp jug is in place. And then I had a similar case that I just forgot about him. In the end, I had to clean everything up.

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

3. Pour the finished juice into the pan. In which the cooking process will continue. But the resulting tomato cake is skipped two more times. To squeeze out everything that is possible. If you don't want to bother, just throw it in the trash.

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

4. While you can start sterilizing the jars. In general, in a correct way, it will still be to prepare them in advance. You know that there are a lot of similar moments of disinfection of glass containers. That is why I want to offer you the most convenient. Previously, she also suffered and withstood cans over steam. Now I heat the oven to 150 degrees. I put the dishes on the grate, carefully close the door. And I keep them there for 10 minutes, if the volume is large (3 liter). If less than 5-7 will be enough.

The lids must be boiled if using the metal version.

Ready juice can be poured into jars and removed to cool completely in a warm place. Using a blanket for this.

It is still preferable to store such a workpiece in a cool place. Enjoy your meal!

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. So, 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:

For 7 liters of juice

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

Varieties in this case use large and fleshy. Naturally without additional chemicals. It would be ideal to harvest your crops, in extreme cases, buy tomatoes from grandmothers.

Cooking:

1. We chose suitable fruits. Then you can start processing them. Wash the tomatoes under cool water. Cut into several pieces and remove the stem. Put the processed tomatoes in a bowl.

2. Now that the tomatoes are harvested, let's assemble the meat grinder. For juice, it is still preferable to use a juicer nozzle. Such an 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 be upset. Pass the fruit through conventional equipment. I call it the Soviet-era version. You probably remember the one with the manual twist.

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

3. Pour the resulting raw mass into a bulk saucepan. Put on medium heat and bring to a boil. The juice must be stirred occasionally. During boiling, a foam forms on the surface, which must be disposed of. Remove 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, prepare the jars. Sterilize them over steam or use the oven. I described this sterilization process in detail in the previous recipe.

Pour the finished red mass into jars. Cover tightly with lids or roll up. We will not turn them over, but simply leave them on the table to cool completely.

We 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 method of sterilization. In this case, we can do without it at all. The main task is to thoroughly rinse the jars and be sure to dry them, do the same with the lids.

There are no more secrets in this method. However, I suggest you 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's start preparing the fruits. Wash the tomatoes under cool water. We remove the stalks, if the size of the tomato is very large, cut them into slices.

2. We pass the prepared tomatoes through a juicer or meat grinder. If your home does not have any of the listed devices. Let's use the most common way.

Heat the tomatoes over medium heat, boil them for 5-7 minutes. You should get a mushy mass. If the fruits of the vegetable were dense and hard, increase the stewing time.

After the time has elapsed, pour the mass into a sieve in small portions. We begin to wipe them with a spoon or a wooden spatula. Then pour the resulting juice into a saucepan and put on medium heat. Season with salt and sugar, and continue to simmer 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 some sourness and keep it until spring.

Pour the finished vitamin drink into washed jars. Roll up the lids, let cool at room temperature.

Store such utility should be stored in a cool place. Only in this way you will be able to preserve all the useful qualities until spring.

Cooking tomato juice with bell pepper through a juicer

Ideal when there is no time at all. A mountain of tomatoes right in front of my eyes, and ripples. As my grandmother used to say, "the eyes are afraid, the hands are doing." So that such a situation of fear for vegetables does not touch you. I suggest you deal with them quickly.

And of course we won't be alone. And with his favorite assistant - a juicer. Thanks to its double action, the tomatoes will run out before you blink an eye.

We will need:

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

• Tomatoes - 4.0 kg
• Bulgarian pepper - 500-600 gr.
• Bay leaf (medium size) - 3 pcs.
• Salt - 3 teaspoons (without a slide)

Cooking:

1. First of all, let's deal with the processing of vegetables. We wash the Bulgarian pepper and tomatoes, clean them from the stalks. Divide the pepper into two equal parts, remove the remaining seeds.

2. Let's assemble the juicer. Then we pass chopped vegetables through it. It is advisable to alternate, first a small part of the tomatoes, after the pepper. This is how we deal with all 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 bay leaf lovers, you can use it too. The only condition is that when you pour the finished juice into jars, take out the lavrushka.

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

3. At this time, prepare the jars. Rinse them thoroughly under running water, using a sponge and soda. Then be sure to sterilize. Do not forget about the lids, they are also boiled.

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

We cover the filled jars with lids, tightly roll them up.

Make sure there are no gaps around the edges of the jars. 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 counter to cool completely.

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

And finally, I suggest you watch the video recipe. In which we will learn how to make juice with pulp without a juicer. Ideal for those who don't have one. It will replace this electrical appliance, an ordinary sieve. I'm sure it can be found in every home.

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

Our post has come to an end. We've covered quite a few recipes today. I'm sure you've already settled on one. The most important thing is that you can save 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'll be looking forward to the next post :)

Today I want to propose to make a very tasty and healthy tomato juice from these fruits. This homemade drink is perfectly stored and everyone likes it without exception. And all the cooking methods are very simple, fast and accessible to everyone.

Previously, tomato juice was made only with a meat grinder. Now you can use not only this device, but also use a blender, juicer or juicer. I also note that this drink usually does not contain any additives, but is prepared exclusively from ripe tomatoes. Of course, you can add some spices such as pepper, salt, sugar. Here, focus on your taste preferences.

Even when preparing this product, it is necessary to take into account the variety and quality of the tomato. They must be ripe and without rot. Also juicy and meaty. Therefore, tomatoes for pickling are not suitable. If you like a drink that is not too thick, then do not use too meaty fruits.

By the way, tomato juice can be used not only as a drink, but also in the preparation of many dishes. For example, add it to soups, use as a dressing for or pour in when stewing fish, meat, potatoes.

How to make tomato juice at home for the winter from tomatoes

It does not take much time to prepare the drink, which is undoubtedly a plus. Also, all useful microelements are preserved in the juice and they are stored for 2 years. And still such liquid can be given to small children.

Be sure to add red tomato varieties to the drink. But it is better not to use unripe fruits, as bitterness and acid will appear from them in the taste.

Ingredients:

• Tomatoes - 3 kg;
• Salt - to taste.

Cooking method:

1. Wash the tomatoes well and then dry them.

2. Then pass the fruits through a meat grinder or juicer.

3. Pour the resulting juice into a saucepan and put on medium heat. Bring the mixture to a boil and simmer for 20 minutes, stirring occasionally. Add salt at the end.

4. Pour hot drink into sterilized jars.

Recipe for a delicious tomato juice with pulp

It is also better not to add overripe fruits, otherwise you will get tomato paste. And for a change, in addition to spices, you can put sweet Bulgarian pepper. Well, this is, of course, an amateur.

For you, the classic way without sterilization.

Ingredients:

• Tomatoes - 1.5 kg;
• Sugar - 2 teaspoons;
• Salt - 2 teaspoons.

Cooking method:

1. Wash vegetables. Cut the fruit into slices.

2. Now pass them through a meat grinder. Pour the puree that you have into a saucepan and add sugar and salt. Put the container on the fire and bring to a boil. Boil the mass for 30 minutes over medium heat, remembering to stir occasionally so that nothing burns.

When cooking tomato puree, choose dishes higher. Since the mass splashes during the cooking process.

3. After 30 minutes, pour the preservation into sterilized jars and roll up. Turn down onto the lids, cover with a towel and chill.

How to close the juice from a tomato for the winter through a juicer

It is advisable to store this drink in glass jars, which must be sterilized in advance. Lids are best used with excellent strength that won't leak air over time. It is important to seal the jars hermetically, then the juice will be stored for a long time even at home.

Ingredients:

• Tomatoes;
• Salt;
• Sugar.

Cooking method:

1. Rinse tomatoes thoroughly with warm water. Dry, and then cut into 2 or 4 parts. Remove the stems.

3. In the resulting liquid, add salt and sugar to your liking and pour into a saucepan. Put on fire and bring to a boil. Then boil the drink for 20-30 minutes.

4. Pour the workpiece into sterilized jars and roll up the lids. Now turn them upside down, cover with a blanket and cool. Put away for storage.

To make a tomato drink even healthier, add celery to it. To do this, grind it in a blender, and then mix it with the finished juice.

Making delicious tomato juice in a juicer

If you are not too lazy, then before cooking, you can remove the skin from the tomato in advance by lowering them for 1 minute in boiling water. In general, if you have a juicer, this can not be done. After all, this device will do everything for you.

Ingredients:

• Tomatoes - 3 kg.

Cooking method:

1. Collect tomatoes, wash and dry them.

2. Cut the fruit into slices.

3. Now take your miracle technique and assemble it. Fill with chopped tomatoes, turn on the fire and wait for the juice to appear.

4. Pour the resulting drink into heated bottles and tightly tighten the lids. Then wrap in a blanket and chill. All is ready! You can store or cool and drink.

The optimum storage temperature of the drink is + 10-15 degrees.

Homemade tomato juice in a blender

How to make tomato juice without salt

The following recipe is slightly different from the previous ones and includes the addition of water. The option is very good. Such a drink is perfectly stored and does not lose its taste.

By the way, if you do not use tomato skin, then do not throw it away when processing fruits, but make adjika. After all, the skin is very useful.

Ingredients:

• Tomatoes;
• Water.

Cooking method:

1. Rinse the fruits thoroughly, dry. Cut in half and remove stems. Then cut into pieces of any size.

2. Put the pieces in a saucepan and fill with clean water so that it covers all the tomatoes. Now slowly heat the contents until the pieces are soft.

3. After that, remove the seeds and skin by rubbing the tomatoes through a sieve. And return the resulting juice back to the pan and cook until the mass decreases by about 1/3 of the original volume.

5. Then sterilize the jars and pour the hot drink into them. Roll the blanks under the iron lid and cool. Store in the cellar, and shake well before use and season with salt to taste.

A simple video recipe for making tomato juice for the winter

If you don't have any appliances, don't worry. The drink can be prepared without them. The main thing is to have a saucepan and a sieve, well, skillful hands). And the following plot will help you avoid mistakes and cook a delicious and fragrant treat.

How to make delicious tomato juice through a meat grinder

And finally, let's take a look at the classic cooking method. So to say, let's remember the old days and the recipes of our beloved grandmothers. Everything is as always simple and fast.

Approximately 1.5 kg of juicy tomatoes are used for 1 liter of juice.

Ingredients:

• Tomatoes, salt.

Cooking method:

1. Wash the vegetables and cut them into free-form slices.

2. Pass them through a meat grinder.

As soon as the foam disappears from the surface of the liquid, the boiling process can be completed.

4. At the end, salt the drink and immediately pour it into sterilized jars. Roll up and flip down onto lids. Wrap with a towel and leave until the morning. Then clean in the cellar or pantry.

Tomato juice of our own production is always very tasty and healthy. And the speed and simplicity of its preparation captivates many, so most families stock up on such a drink for the whole year ahead.

All recipes are very similar to each other. The only thing, to your taste, you can add different spices, as well as garlic, celery and sweet pepper. Some even add apples and beets. In any case, whichever option you choose, you will succeed the first time, so cook to your health! Bye Bye!

Do you want to always look slim and fit? Prepare tomato juice for the winter at home right not only for the whole winter, but also for months ahead. Very tasty juice is obtained only from fresh tomatoes. Such a drink was previously prepared through a sieve or a meat grinder, but now it is full of modern technology - you can make tomato juice from tomatoes using a blender, juicer or juicer.

Simple Recipes:

Many young housewives are faced with the problem of making tomato juice at home. Previously, it was difficult to choose the method of its preparation, but experience and time put everything in its place. Therefore, I decided to help the newly minted keepers of the hearth by recommending 9 easy ways to preserve this cooking assistant.

Did you know that the benefits of such juice are simply colossal. It is needed by almost everyone who wants to tighten their figure and is on a diet. It is useful for many vitamins that make up its composition.

1 glass of tomato juice contains only 40 kcal. It lowers the level of cholesterol in the blood, removes toxins, destroys free radicals (puts off old age), lowers the risk of cancer and diseases of the cardiovascular system.

Drink juice and be healthy!

Delicious tomato juice for the winter at home: a simple step-by-step recipe for tomato juice

I made my first red tomato juice using my grandmother's proven method. I always found it to be extremely tasty. The process of its preparation consists of three steps.

Ingredients for Homemade Tomato Juice:

• large tomatoes - 10 kg;
• kitchen salt - 0.5 tbsp.;
• bay leaf - 2-3 pieces;
• a pinch of sugar.

How to make delicious tomato juice at home for the winter from tomatoes

The first step is very simple - preparing the tomatoes. I wash them thoroughly in a large bowl, and cut them into halves. If necessary, I remove the white seals. I put the sliced ​​\u200b\u200bpieces in an enamel bowl on the stove and cook for about 7 minutes.

The second step is to separate the skins from the juice and pulp. I put the cooled tomatoes on a medium-density sieve and push through. I discard the rest of the skin. This process can now be simplified with the help of modern kitchen appliances. The resulting mass (6.5 -7 liters) is poured into a large saucepan, covered with enamel, and sent to boil on gas. I pour kitchen salt and a pinch of sugar directly into the liquid. I also throw in bay leaves. Let it simmer for 15 minutes over moderate heat.

The last step is the canning process itself. While the liquid is boiling, I wash the jars. I am preparing the tie-backs, seaming key and lids. Then, without turning off the gas under the pan, I pour it into jars and roll it.

Canned natural juice according to this recipe , perfectly emphasize the taste of your favorite dishes.

Thick tomato juice with pulp for preservation for the winter - cook in a blender

The process of preserving juice with modern blenders is very easy. Therefore, even if you are preparing this product for the first time, you will quickly get used to it.

List of required products:

• small tomatoes - 6 kg;
• kitchen salt - 50 g;
• basil.

Choosing tomatoes for this type of juice, I opted for overripe De Barao tomatoes. Their dense pulp makes the drink thicker.

After washing the fruits, I cut them in half and poured boiling water (not hot water, but only boiled). I kept the tomatoes in it for 5 minutes. This allowed me to easily rid them of unnecessary skins.

I ground the peeled halves with a hand blender and squeezed through a kitchen strainer. I got a homogeneous foamy mass without stones, very light in color.

I placed this mass in an enamel pan. After adding salt and basil to it, I sent the container to the gas stove to boil and boil in a few minutes. The main thing is that the fire should not be too strong, otherwise the juice will burn.

The drink, which has thickened a little during cooking, is poured into jars hot and rolled. Juice from selected tomatoes, preserved in this way, will serve as an excellent aperitif for children before dinner.

The classic recipe for making juice from tomatoes can be called its preparation with a manual juicer. Previously, these were in many houses. Outwardly, it is somewhat reminiscent of a meat grinder, but is designed to extract juice from tomatoes. When using this tool, the juice yield is much higher than when using an electric juicer. Sorry, got distracted.

You will need the following products:

• tomatoes - 15 kg;
• salt.

I describe the process step by step:

1. I buy two types of tomatoes for this juice: large, so-called salad and medium. At home, I thoroughly wash them and remove the damaged areas.
2. I cut large tomatoes into slices, medium ones and so pass. Then I pass everything through the juicer. Tomato puree is immediately in an enameled large saucepan, and cakes and seeds go into another container. From 15 kilograms of fruit, I have an output of almost 14 liters. When using an electric counterpart, approximately 12 liters will come out, but squeeze it out much faster.
3. I put the saucepan on a small fire and let it boil. While it is heating, I prepare the jars. As soon as the liquid begins to boil, foam appears, do not worry, it will soon subside. At this point, I add table salt and mix thoroughly with a slotted spoon. I let it boil for a while, then I pour it into jars and close it.
4. I turn the preservation upside down and cover it with an old thick blanket, a warm jacket is also suitable for this purpose.

The juice is not very thick, but amazingly tasty!

Delicious tomato juice, traditionally prepared through a sieve, without added sugar and salt

Making conservation for the winter in urban conditions is very simple. I also made tomato juice using a meat grinder and a sieve. True, this traditional method is quite lengthy, but as a result of hard work, a very fragrant drink is obtained.

For its preparation, you will need 14 kg of large tomatoes.

I prefer to buy fruits of such varieties as:

• Red sun;
• The little Prince;
• Fat Jack.

Tomatoes of these varieties have a sweet and sour taste, so there is no need to add salt and sugar to the juice.

I wash the fruits several times. Then I cut into 6-8 pieces depending on their size. If the tomatoes are not the first freshness, then I remove the rot-prone areas.

I process the fruits with a meat grinder. It turns out a mass with seeds and crushed skins, which kitchen sieves will help get rid of. First of all, I pass the liquid through sieve with large holes, then through gauze folded in four layers. As a result, 10 liters of raw juice comes out.

I boil the drink on the stove, in an enamel bowl, stirring regularly. When the liquid boils, I wait another 7 minutes. Then I pour it into jars and preserve it. They should cool down in an upside down state, covered with an old jacket.

Home canning is very interesting:

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This summer, I tried to close the drink, not just passing the fruits of the tomato through a juicer, but first putting them out in the oven. The result conquered all my household members.

We prepare products according to the list:

• ripe tomatoes - 15 kg;
• table salt 30 g;
• citric acid - 10 g;
• sugar - 20 g;
• ground black pepper - 5 g;
• ginger - 5 g.

First of all, I washed the tomatoes and cut them into halves. Then I divided it into parts and put them out in turn in the oven for about 20 minutes at 150 degrees. For stewing, I used a cast-iron goose with a lid, but I think it would be more practical to use stainless steel dishes.

While the second and third batches were stewing, I simultaneously passed the finished tomatoes through the juicer. Thus, the cooking process did not stop even for a minute.

Advice! If you cook according to this recipe, sterilize the jars in advance.

In the end result, I got a homogeneous thick mass. Then she poured it into an enameled pan, added spices, and boiled for 5 minutes over moderate heat. I poured it into prepared jars and closed it. She wrapped the jars with a blanket and left for a day.

The juice turned out to be such that you can’t tear it off by the ears. I'm afraid he won't survive the winter. Having tried it once, my children walk around the niche in circles.

Aromatic delicious tomato juice at home for the winter - an original recipe through a meat grinder

My mother really likes tomato juice with seeds, so for her personally I also roll this type of preservation. To prepare it, I use a meat grinder.

Need to stock up:

• tomatoes of large varieties - 9 kg;
• kitchen salt (at your discretion);
• bay leaf -1-2 pieces;
• red ground pepper - 5g.

The density of the drink directly depends on the amount of pulp in the fruit, so I choose medium-sized dense tomatoes. I thoroughly wash them and get rid of the stalks. Then I pour the tomatoes with boiling water for a few minutes. Important! Vegetables must be completely covered with water.

Having drained the water, I peel them and pass them through a conventional meat grinder. Thus, only the peel leaves, everything else merges into an enameled container.

I add kitchen salt, bay leaves, pepper to the resulting tomato puree and cook over moderate heat. While the juice is boiling, I steam the jars.

After 20 minutes, I begin to pour it into a glass container and roll it. I put the preservation on a blanket upside down and wrap it up for a day.

The juice turns out spicy and very fragrant!

Cooking tomato juice in a juicer for the winter correctly and tasty

In some families, preparing tomato juice in a pressure cooker for the winter is a traditional method. I recently discovered this method for myself. I liked it for its simplicity. The main thing to remember is to regularly add water to the bottom of the juicer.

Ingredients to prepare:

• tomatoes - 4 kg;
• sugar - 1 tbsp. l.;
• kitchen salt - 0.5 tbsp.

Rinse tomatoes thoroughly in water. I divide them into parts and load them together with table salt and sugar into the upper bowl of the juicer. I pour water into its lower part. I hook a hose to the middle structure, which I then direct into an enameled bowl. I collect the entire structure on the stove, and make the fire moderate.

Near the stove I put dishes of suitable volume, so that the released juice flows into it. Every 8 minutes I carefully mix the fruits in the bowl and check the presence of water. When the tomatoes have given up all the juice, I turn off the gas and drain its remnants from the juice cooker.

I put the resulting nectar on gas so that it boils. After that, I immediately pour it into jars and close it.

The last one will be my favorite recipe. According to it, I make juice for myself personally, I don’t even let my family try it. I know that then I will not get anything.

To prepare 6 liters of this excellent drink, stock up:

• tomatoes - 8 kg;
• sweet pepper (preferably thick-walled) - 1 kg;
• kitchen salt - 6 tsp;
• bay leaf - 3 pcs.

Step by step recipe

First of all, I sterilize the jars in an electric oven, and boil the lids for 7-8 minutes.

Then I wash the tomatoes and peppers, remove all unnecessary from them. I pass the peeled fruits of vegetables separately through a meat grinder.

I push the tomato slurry into the pan through a sieve with small holes, removing the tender skin and seeds. In the separated juice, add ground pepper, bay leaves and kitchen salt. Mix and send to cook over moderate heat.

I do not collect the emerging foam, but if it irritates you, you can remove it with a slotted spoon. I use it to determine the readiness of the juice, when the foam disappears it is 100% ready!

Without removing the container from the fire, I pour the juice into jars and close them. Preservation is always more practical to do with someone, otherwise while you pour and twist it yourself, the juice in the pan burns.

These nine best recipes for making natural tomato juice will allow any culinary specialist to create in his kitchen not just food, but dishes for real gourmets. Choose the right option for you, cook with love and spoil your family with homemade juice!

By purchasing tomato juice in the store, we do not get the amount of vitamins and minerals that we expect. The preservatives added to the industrial product negate all the useful properties of the drink. However, a home-cooked tomato retains vitamins for several years. The benefit of a tomato drink lies in the 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

To make homemade tomato juice, choose only selected ripe, sweet red tomatoes (green and yellow tomatoes are not suitable). If unripe vegetables are used for processing, homemade food will be too sour or bitter, and overripe fruits will make it tasteless. Technologists who specialize in the industrial production of tomatoes advise selecting tomatoes with a sugar to acid ratio of about 8 for harvesting. Ideal varieties would be: Simferopol, Yerevani 14, Akhtubinsky, Saladny, Yuzhanin and others.

The best step-by-step homemade tomato juice recipes with photos

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

Classic recipe without sterilization through a juicer

The 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 just before drinking the juice. Homemade fresh tomatoes passed through a juicer turn out thick and tasty, its quality and nutritional value cannot be compared with a store-bought 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 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 versatile preparation for the winter. You can use it not only for cooking borscht or various second courses (sauté, gravy for garnish, cabbage rolls), but also season ready-made food with it. Tomato puree goes well with fish, vegetables, meat, poultry. In addition to excellent taste, homemade sauce is a very useful product containing many necessary substances.

Ingredients:

• 12 kg of tomatoes;
• salt.

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

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

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. Boil the workpiece, stirring constantly for 10 minutes.
3. Pour the juice into sterile jars, close 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.

Step-by-step canned recipe:

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

How to cook with celery in a juicer

Ingredients:

• three kilos of tomatoes;
• kilogram of celery

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

1. Cut the washed tomatoes into slices, put in a juicer. Fill the container with water, place a pot of tomatoes on top, cover with a lid 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 into sterile jars.

Spicy tomato juice with dill and vinegar

Not every housewife fills her winter preparations with vinegar, however, when it is added to tomato juice, the shelf life of the drink increases significantly. 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 turns out to be very rich and beautiful. For the preparation of spicy juice, it is better to choose overripe, juicy tomatoes.

Ingredients:

• a bunch of dill (or basil);
• kilogram of overripe 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 washed tomatoes into quarters, wipe them with a sieve or juicer.
2. Filter the resulting thick drink through double-folded gauze.
3. Add spices and pour the winter preparation into a saucepan. Put the container on fire.
4. When the drink boils, throw a sprig of dill there and, without waiting for it to boil again, pour it into jars.
5. Cover the container with lids, sterilize them for at least 10 minutes. Refrigerate jars naturally and store refrigerated.

Preparing juice from tomato paste

Only high-quality paste is suitable for making tomato juice. Sauce or ketchup is not good for this. According to GOST, the paste must contain at least 25 percent of solids - this is 25-40%. The presence of other components in the product, except for salt or water, is not allowed. To check the quality of tomato paste, shake the jar, do not buy a product that is too liquid. At a density of 23 percent, the consistency should be similar to regular. It is beneficial to prepare juice from tomato paste, since its cost is three times lower than a tomato from a package.

Ingredients:

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

Tomato paste recipe:

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

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

Delicious, spicy tomato juice is loved by almost everyone. However, to pamper your family with this drink, it is not necessary to purchase it in a store. It's not hard to make your own juice. Unlike the commercial product, which 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 functioning of the liver, 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: