The calendar says that the autumn time has come, but it seems that autumn is in no hurry to come into its own, giving way to summer the last warm days. Over the summer, we managed to make a lot of preparations from seasonal vegetables, fruits and berries, and tomatoes were no exception. And now the slender rows of jars with pickles and marinades from tomatoes are pleasing to the eye, but the preparations have been made, even autumn has come, and the tomatoes still will not run out. And it seems that we are proud of ourselves for the fact that we have got such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden invites you to prepare tomato juice for the winter! When it comes to tomato juice, it becomes clear that there are never too many tomatoes.

Try preparing tomato juice for the winter using the recipes below. The taste and benefits of this product are undeniable, with proper storage, all the beneficial properties of fresh tomatoes are preserved in tomato juice for two years! But winter is the time of the year when we especially need vitamins. Instead of vitamins in tablets and vegetables of dubious freshness, you can drink a glass of thick, fragrant, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a delicious and healthy drink with your own hands!

Tomato juice for the winter from yellow tomatoes

Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar optional
salt if desired.

Preparation:
Prepare the tomatoes, wash them thoroughly, sort them out so that there are no spoiled fruits, cut off all ugly parts. Pass the prepared tomatoes through a juicer. If you don't have a juicer, but you really want to cook tomato juice for the winter, then pass the tomatoes through a meat grinder, and wipe the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel saucepan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally to remove the foam. Pour the finished juice into sterile jars, before rolling, you can add salt and sugar to taste, or you can close it and add salt and sugar just before use. Roll up the jars with sterile lids, place the jars upside down, cover with a blanket and leave to cool completely.

Tomato juice with basil

Ingredients:
4-5 kg ​​of slightly overripe red tomatoes,
basil,
sugar,
salt.

Preparation:
Prepare the tomatoes, wash them, remove the stalks and cut the fruit into pieces. Put the cut tomatoes in a juicer, if not, then pass the tomatoes through a meat grinder, and then wipe the resulting mass through a sieve. The fragrant juice is ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pot, put it on the fire and boil the juice for 20 minutes. At this time, sterilize the cans over steam, and boil the lids. Add 1 tablespoon to the juice. salt and 1 tsp. sugar, lay out a few sprigs of basil. If there is no fresh basil, feel free to replace it with dried one. Pour the prepared juice into hot sterile jars, immediately roll up the lids. Turn the jars upside down, wrap them up with a blanket until they cool completely, store the prepared juice in a cool place.

Tomato juice with garlic

Ingredients:
11 kg of red tomatoes,
450-700 gr. sugar (to taste),
175 g salt,
1 tbsp vinegar essence or 275 gr. 9% vinegar
a few cloves of garlic
30 peas of allspice,
½ tsp ground red pepper,
6-10 carnation buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.

Preparation:
Wash the tomatoes, peel and cut into several pieces. Pass the tomatoes through a juicer to make pure tomato juice without the skin or seeds. Pour the prepared tomato juice into an enamel saucepan, put on fire and simmer for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Tomato juice with pulp

Ingredients:
1.2 kg of tomatoes,
2 tsp salt.

Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To make juice with pulp, you need ripe tomatoes. Wash them thoroughly, discard them in a colander and put them in a pot of boiling water for 1-2 minutes. After that, take out the tomatoes and dip them in a saucepan of cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which you need to do. Peeled tomatoes, using a wooden pusher, wipe through a colander or sieve into an enamel or glass dish. Filter the juice through a cheesecloth folded in several layers, add salt. Wash and sterilize juice cans well. Pour the juice into the jars, cover with boiled metal lids and sterilize the juice jars. The sterilization time varies depending on the volume of the can, the larger the volume, the longer it will take to sterilize. Roll up hot jars with lids and turn upside down until they cool completely.

Tomato juice with bell pepper

Ingredients:
1 bucket of tomatoes
3 pcs. bell pepper
3 cloves of garlic,
1 head of onion.

Preparation:
Wash the tomatoes thoroughly and put them in a saucepan of boiling water for 1-2 minutes. After that, take out the tomatoes and dip them in a saucepan of cold water for 1-2 minutes, and then remove the skin from them. Wash and peel the bell peppers, peel the garlic and onions. Cut all vegetables into pieces and pass everything through a juicer, if there is no juicer, you can pass everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel saucepan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and roll up the lids. Add salt to taste before use.

Tomato juice with dill

Ingredients:
10 kg of tomatoes,
1/2 kg bell pepper
1 bunch of dill with an umbrella
sugar,
salt.

Preparation:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes, in no case should you use cracked or rotten vegetables. Wash tomatoes and peppers well, remove seeds from peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel saucepan and put on fire, bring to a boil and simmer for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the prepared juice into clean dry jars, close the lids and turn the jars upside down until they cool completely. Store this juice in a cool room.

Tomato juice with vinegar

Ingredients:
1 kg of lightly overripe, well-colored tomatoes,
½ tbsp. 8% vinegar
1 tbsp Sahara,
½ tsp salt.

Preparation:
Wash the tomatoes well and cut into pieces. Wipe the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through a cheesecloth folded in several layers. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close the lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.

Tomato juice with bay leaf

Ingredients:
14 kg of slightly overripe tomatoes,
2-3 sweet peppers
2-3 bay leaves,
5-6 carnation buds,
5-6 peas of black pepper,
salt.

Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and peel them off. Squeeze everything out with a juicer. Pour the resulting tomato juice into an enamel saucepan, put on fire and bring to a boil. Add spices and salt. Simmer for 5-7 minutes, then pour into sterile jars and roll up the lids.

Tomato juice with celery

Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp ground black pepper
1 tbsp salt.

Preparation:
Preparing this tomato juice for the winter should start with preparing the jar and lid. Wash the jar thoroughly, pour over boiling water and turn it upside down on a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into wedges and pass through a juicer. Pour the resulting juice into a saucepan, put on fire and bring to a boil. Wash the celery, cut into small pieces, add to the tomato juice and bring to a boil again. Then wipe the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.

Ingredients:
2 kg of fresh ripe tomatoes,
1 l. homemade apple juice,
200 gr. beet juice,
salt.

Preparation:
Wash the tomatoes well and pour over with boiling water. Then cut the tomatoes into wedges and rub through a sieve or squeeze the juice with a juicer. Add apple and beet juice to the resulting tomato mass, bring the mixture to a boil. Prepare sterile jars and lids during this time. Pour the juice into jars while boiling, roll up the lids.

Ingredients:
tomatoes,
water.

Preparation:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Simmer until the tomatoes are tender. Then wipe soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, roll up the lid and, after cooling, put it in a cool place. This juice can be stored for several years. Add salt to taste before use.

Juicy, fresh, ripe tomatoes produce aromatic, thick juice with a rich taste. No store-bought tomato juice beats homemade juice. Quite simple recipes, a little patience and time, and you will be provided with delicious, appetizing and healthy tomato juice for a whole year!

Do you want to look always slim and fit? Prepare tomato juice for the winter at home, not only for the whole winter, but also for months in advance. A delicious juice is obtained only from fresh tomatoes. Such a drink used to be harvested 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, I found it difficult to choose a method of cooking, but experience and time put everything in its place. Therefore, I decided to help the newly-made keepers of the hearth by recommending 9 easy ways to preserve this assistant in cooking.

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

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

Drink the juice and you will be healthy!

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

I prepared my first juice from red tomatoes using my grandmother's proven method. It always seemed to me unusually tasty. The cooking process consists of three steps.

Required ingredients for homemade tomato juice:

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

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

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 chopped pieces 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 squeeze. Throw away the remaining peel. This process can now be simplified using modern kitchen technology. The resulting mass (6.5-7 liters) is poured into a large pan covered with enamel and sent to the gas to boil. I pour kitchen salt and a pinch of sugar directly into the slurry. I also throw bay leaves there. Let it boil for about 15 minutes over moderate heat.

The last step is the canning process itself. While the liquid is boiling, I wash the cans. I prepare the grips, the seaming wrench and the covers. Then, without turning off the gas under the pan, I pour it into the jars and roll it.

Natural juice canned 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.

When choosing tomatoes for this type of juice, I opted for overripe De Barao tomatoes. Their dense flesh makes the drink thicker.

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

I chopped the peeled halves with a hand blender and pressed through a kitchen strainer. I got a homogeneous pitted foam, 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 is not too strong, otherwise the juice will burn.

A little more thickened drink during cooking, pour it into cans hot and roll. The 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 using a manual juicer. Previously, these were in many homes. Outwardly, it is somewhat reminiscent of a meat grinder, but is designed to extract juice from tomatoes. The juice yield is much higher when using this tool than when using an electric juicer. Sorry, I got distracted.

You will need the following products:

• tomatoes - 15 kg;
• salt.

I tell the process step by step:

1. I buy two types of tomatoes for this juice: large, the so-called salad and medium. At home, I thoroughly rinse them and remove spoiled areas.
2. I cut large tomatoes into slices, medium ones and so go. Then I put everything through the juicer. Tomato puree is immediately placed in an enamelled large saucepan, and the cakes and seeds go into another container. Out of 15 kilograms of fruit, my yield is almost 14 liters. If using an electrical equivalent, it will come out about 12 liters, but squeeze it out much faster.
3. Set the saucepan on low heat and let it boil. While it is warming up, I prepare cans. 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 stir thoroughly with a slotted spoon. I let it boil for a while, then pour it into the jars and close it.
4. I turn the canning upside down and cover it with an old thick blanket; a warm jacket is also suitable for this purpose.

The juice turns out to be not very thick, but amazingly tasty!

Delicious tomato juice, traditionally prepared through a sieve, no added sugar or 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 long, but as a result of hard work, a very aromatic drink is obtained.

To prepare it, you need 14 kg of large tomatoes.

I prefer to buy fruits of such varieties as:

• The sun is red;
• 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 it into 6-8 pieces, depending on their size. If the tomatoes are not the first freshness, then I remove the areas prone to rot.

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 skip the slurry through sieve with large holes, then through cheesecloth 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 has boiled, I wait another 7 minutes. Then I pour it into jars and preserve it. They should cool down upside down, 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 tomato fruits through a juicer, but pre-extinguishing them in the oven. The result won over 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.

The first thing I did was rinse the tomatoes and cut them in half. Then she divided into parts and stewed them in turn in the oven for about 20 minutes at 150 degrees. For stewing, I used a cast-iron gosper with a lid, but I think it would be more practical to use stainless steel dishes.

While the second and third batch was being stewed, I simultaneously passed the finished tomatoes through the juicer. Thus, the cooking process did not stop for a minute.

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

As a result, I got a homogeneous thick mass. Then I poured it into an enamel pan, added spices, and boiled for 5 minutes over moderate heat. I poured it into prepared banks and closed it. She wrapped the jars with a blanket and left them 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 live to see 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 mom really loves tomato juice with seeds, so for her personally, I also roll this type of preservation. To prepare it, I use a meat grinder.

You need to stock up:

• large varieties of tomatoes - 9kg;
• kitchen salt (at your discretion);
• bay leaf -1-2 pcs.;
• ground red 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 wash them thoroughly and get rid of the stalks. Then pour the tomatoes with boiling water for a few minutes. Important! Vegetables must be completely covered with water.

After draining the water, peel them and pass them through an ordinary meat grinder. Thus, only the peel leaves, everything else is drained into an enamel 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 cans.

After 20 minutes, I start pouring it into a glass container and rolling it. I put the canning on the blanket upside down and wrap it up for a day.

The juice is spicy and very aromatic!

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

In some families, preparing tomato juice for the winter in a pressure cooker is a traditional method. I discovered this method for myself quite recently. 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 the 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 attach a hose to the middle structure, which I then direct into an enamel bowl. I put the whole structure on the stove and make the fire moderate.

Next to the stove I put a dish suitable for the volume so that the released juice flows into it. Every 8 minutes, I thoroughly mix the fruits in a bowl and check for water. When the tomatoes have given up all the juice, I turn off the gas and drain its remains from the juicer.

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. I use it to make juice for myself, I don't even let my family taste it. I know that I won't get anything later.

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

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

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

In a saucepan, through a sieve with small holes, I squeeze the tomato slurry, removing the delicate skin and seeds. Add ground pepper, bay leaves and kitchen salt to the separated juice. I stir and send to cook over moderate heat.

I do not collect foam that appears, but if it annoys 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 the jars and close them. It is always more practical to do preservation with someone, otherwise while you pour and twist on your own, the juice in the pan burns.

These nine best recipes for making natural tomato juice will allow any chef to create in their kitchen not just food, but dishes for real gourmets. Choose the one that suits you, cook with love and pamper your loved ones with homemade juice!

Tomato juice is very tasty and healthy product. Subject to the rules and regulations of conservation, all vitamins and useful microelements are preserved in the juice. Twist can be used for two years. It is closed in different ways, there are recipes with acetic acid, sugar, with salt and without these components. On average, one liter of juice will require a kilogram of ripe tomatoes. The process is not very time consuming. It will take about an hour to cook, but those at home will be delighted with the aromatic drink.

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

Number 1. Divide the tomatoes into four parts, boil in a container for 15-20 minutes. Allow to cool and pass through a sieve.

Number 2. Pour boiling water over whole tomatoes, soak in it for several minutes, move into running ice water. Remove the skin. Mix into a homogeneous mass with a blender.

Number 3. Processed tomatoes using a meat grinder. Boil the prepared juice with pulp for 10-15 minutes until the foam leaves. Packaged in pre-prepared and processed containers. Sterilize for 15-20 minutes, depending on the volume of the container, seal. Refrigerate upside down.

How long does it take to cook tomato juice for the winter

Different cooking options require different amounts of time. No matter how the tomato is cooked, it will always have that special summer flavor.

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

Tomato juice recipe for the winter from tomatoes

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

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

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

Beat with a blender until smooth. Transfer to a saucepan and simmer for 10-15 minutes. You can add spices.

Pack the hot mixture into processed dishes. Roll up. Cool upside down.

Tomato juice for the winter an easy way

You can also make a delicious juice at home, you do not have to buy a store juice, which contains a large amount of preservatives and stabilizers.
You'll need:

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

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

Remove the skin from the cooled fruit. In a large container, crush them with a puree maker or hand blender.

The juice can be drained, or left as it is, it will be with pulp.Boil the mixture for 10-15 minutes, until the foam has settled. Pack the hot mixture into pre-processed dishes. Twist.

Tomato juice with pulp for the winter

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

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

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

Place the washed fruits in a strainer or colander, and put them in boiling water for a few minutes.

When the fruit is completely cool, remove the skin.

Grind the finished fruits, you can use a blender. Be sure to salt, you can a little, as you like.

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

Cool upside down.

Tomato juice for the winter you will lick your fingers

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

• Ripe fruits 1.5 kg, based on 1 kg of ready-made mixture;
• Salt 20 g;
• Essence or citric acid. 10 g;
• Granulated sugar 20 g;
• Ground pepper 5 g;
• Spices (coriander) 5 g;

Divide the washed fruits into several parts. Recycle them using home appliances, a meat grinder or juicer. Pass the ready-made thick mixture through a colander, it is necessary to remove all unnecessary components. Boil the resulting mass for 10-15 minutes. When the foam sits down, combine with loose components. Boil for another 5 minutes.

Remove the hot processed dishes from the oven, quickly pack the hot mixture into it. Roll up the processed lid. Cool upside down.

Tomato juice from a juicer for the winter

The most correct way to prepare juice is in a juicer. All the nutrients of ripe fruits are not lost. The taste becomes very bright and aromatic.

The process of boiling in a juicer:

1. Fill the juicer container with water, about 4 liters.
2. Place the juice bowl over a container of water.
3. Fill a bowl with rinsed and cut fruit. Add spices to them at your discretion.
4. Close the bowl.
5. Remember to close the tube. This will collect the evaporated juice in a separate container.
6. After about 45 minutes, it should be drained into an already processed dish and screwed up.

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

After processing, the useful substance Likolin will collect in the fruits. It is a powerful antioxidant. Its action is aimed at suppressing cancer cells, improves the functioning of the entire cardiac system.

Tomato juice for the winter through a juicer

The recipe is pretty interesting. The result is a product with a very rich and bright taste. You can use absolutely all fruits, even not quite red ones. In the process of processing, they will become pliable, it will be easier for the juicer to cope with them. You will need to clean it less.

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

Treat chilled with a juicer.

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

Immediately pack in a hot processed container, tighten.Refrigerate upside down.

Tomato juice for the winter through a meat grinder

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

Process the washed and peeled fruits with a meat grinder.

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

The more powerful the home appliances are, the better and faster they will cope with the fruit processing process.

Sweet tomato juice for the winter

Such a sweet delicacy will help to prepare an irreplaceable meat grinder in the household. You don't need a lot of different devices and devices, everything is elementary simple.

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

The recipe is designed for:

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

Chill crockery upside down.

Tomato juice through a sieve for the winter

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

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

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

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

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

Drain the prepared mixture into a container. Combine it with free-flowing components. Boil for 15-20 minutes.Process the dishes in the oven, on average, at least 15-20 minutes.

Boil the lid for 5 minutes.Pour the mixture into a bowl, screw it up. Cools upside down.

Video tomato juice for the winter

Mid and late summer is the ripening time for large varieties of tomatoes. It's time at this time to think about making a delicious drink from them. If you approach this issue competently, then preserving tomato juice for the winter at home will not be difficult.

Homemade drink instead of store

Like any vegetable juice, a tomato drink contains a lot of nutrients. Among them:

Due to its composition, tomato juice is able to remove toxins, toxins and excess water from the body, improve digestion and lower blood pressure. It also has a positive effect on the digestive system, minimizing the processes of putrefaction in the intestines and cleansing the body. In addition, due to its low calorie content (17-20 kcal), the drink is used to fight overweight.

A few drops of vegetable oil or the simultaneous use with fatty foods help to increase the absorption of the juice.

In search of an answer to the question of whether there is a difference between an industrial and a self-prepared product, it is worth making a choice in favor of a home recipe. Store-bought packaging contains product reconstituted from concentrate diluted with water. There will be no harm from it, but the benefit is minimal. In a natural homemade drink, nutrients are retained in full. If you cook delicious tomato juice yourself, you can vary its concentration and experiment with additives.

Methods for extracting juice from tomatoes

To cook deliciously means to get real pleasure from the dish. There are plenty of recipes in the arsenal of housewives to boast of the best. There are a number of ways to get tomato juice in your home kitchen:

In the absence of kitchen appliances, the drink is obtained mechanically. This method is laborious, since the peeled fruits will have to be boiled, the resulting mass should be freed from the seeds with a sieve or gauze, then boiled. Much more manipulation has to be done.

• How much juice will 1 kg of tomatoes make?

The volume of the finished product depends on the meatiness of the fruit and the method of preparation of the piece. If you make tomato puree using a blender, meat grinder, then the output is almost always 1: 1. In other cases, 150-200 g from 1 kg of tomatoes goes to waste.

Traditional recipe without sterilization

Before making a classic drink from homemade tomatoes, select well-ripened fleshy tomatoes of large varieties (color does not matter). They are processed as follows:

Under the lids rolled up with a key, the workpiece is stored up to 3 years, under the twist lids - up to 12 months.

The juice according to this recipe can be brewed without salt. If desired, add 15-20 g of salt and 30-50 g of sugar to each liter of the finished product at the time of boiling. Vinegar or other preservatives are not required for this stock. Cooking such a blank at home is as easy as shelling pears.

The amount of the finished product depends on the meatiness of the tomatoes and the cooking method.

Juice with vinegar through a juicer

A drink brewed with vinegar has a more astringent taste. To prepare it you will need:

• 2.5 kg of tomatoes,
• 15 g granulated sugar
• 5-10 g of salt
• 7 ml of 9% vinegar.

The washed tomatoes are cut into pieces, passed through a juicer. The colander is covered with gauze folded in 2 layers, squeezed juice is poured into it. When the main liquid drains, lift the gauze by the edges and squeeze the remaining mass in it with your hands. Then the cake is processed, otherwise the drink will turn out to be too liquid. The waste is put into a blender, broken up and filtered. If there is no appliance in the house, you can use a sieve.

The pot with the workpiece is placed on the stove. As soon as its contents are hot, add salt, vinegar and sugar. At the first sign of boiling, the burner is turned off, the contents are poured into the jars.

The drink prepared according to this recipe requires sterilization. One-liter jars, sealed with boiled lids, are immersed in a hot water tank for 10 minutes, two-liter jars - for 15-20 minutes. Immediately after sterilization, the containers are rolled up, turned upside down, wrapped in a warm coat or blanket until they cool. A simple recipe suitable for beginners and experienced housewives.

Cooking tomato juice in a slow cooker

You can make tomato juice without sterilization using a multicooker. It will take more time to prepare it than in previous cases, but the cost of effort will be significantly reduced.

For 1 kg of tomatoes you will need:

• 10-20 g of salt
• 1-2 tbsp. l. Sahara,
• several crystals of citric acid,
• peppercorns and bay leaves optional.

Step-by-step instruction:

1. Wash the tomatoes, cut out the attachment point with the stalk and the spoiled parts.
2. The processed fruits are cut into small pieces, grind with a blender or meat grinder.
3. The resulting mass is poured into the bowl of the device, spices are added.
4. The workpiece is mixed with a wooden or plastic spoon, the lid is closed and the “quenching” mode is set on the panel.

Video with cooking in a multicooker.

After 40 minutes, the finished juice is poured into sterile jars, sealed and, turning the containers upside down, left under a blanket for 1.5-2 days. The resulting preparation with pepper and tomatoes is used as an addition to pizza, chicken, pasta. Instead of a vegetable salad or sauce, it is enough to pour a glass of the drink to feel the full flavor of the prepared dishes.

Homemade tomato and pepper drink in a juicer

If there is a juicer in the kitchen arsenal, it is best to use it to prepare a tomato drink for the winter. Bell pepper is added to brighten the flavor.

For 2 kg of processed fruits you will need:

Washed, chopped tomatoes are placed in a sieve at the top of the structure. Water is poured into the lower section and, having closed the lid, put the juicer on the stove. The fire is turned on to the maximum, wait 5 minutes. The lid is opened, sweet pepper cut into strips or cubes is added to the tomato mass. Simultaneously with it, salt and sugar are poured into the container for raw materials. The juicer is closed again and the cooking continues without reducing the power of the fire. During the process, the mass is mixed several times.

The juice is ready when only the seeds and a little skin are left on the wire rack. The preparation usually takes 35-40 minutes.

The finished product is poured into a sterile container. It is turned over and covered with a warm blanket until it cools.

How to make a tomato drink by hand?

If the tomatoes need to be urgently processed, and there is not even a meat grinder at hand, this is not a reason to give the crop to neighbors. After all, tomato juice can be prepared using a sieve and a saucepan. A simple blank recipe includes the following steps:

1. Put tomatoes in boiling water for 2-3 minutes. Then, using a slotted spoon, they are moved into a container with cold water. After a few minutes, the fruit is peeled off.
2. Peeled tomatoes are sent to a wide saucepan with a thick bottom and boiled over low heat. On average, this procedure takes 1 hour.
3. When the fruits become very soft, a large amount of liquid will be released, they are rubbed through a sieve.
4. The hot thick mass is rolled up under metal lids and, upside down, wrapped up, cooled. Salt and water are added to the concentrated juice before use.

Video with a simple manual cooking method.

There are many ways to make homemade tomato juice. It can be cooked without a juicer or other “smart” appliances, and made sweet, spicy or salty. The result is an extremely useful product, ready to please with summer taste in the winter cold.

Tomato juice is a storehouse of vitamins A and C, as well as potassium and other minerals and microelements favorable for the cardiovascular system. This juice contains a lot of dietary fiber and fiber needed to stabilize the body's metabolism.

It is tomato juice that is most useful for all those losing weight, because even despite its low calorie content and low carbohydrate content, this drink perfectly satisfies hunger.

The most delicious and healthy tomato juice, of course, is natural. Today we will tell you how to make this drink yourself from fresh, ripe tomatoes, and share the coolest recipes.

How to make delicious tomato juice at home

Love homemade tomato juice and want to make it fast and right? There is nothing easier, because only 2 ingredients will be needed to prepare it: ripe red tomatoes without damage and salt. Make sure that clean jars scalded with boiling water are ready.

For 1 liter of homemade tomato juice you will need:

• Tomatoes - 1.5 kg
• Salt - 20 g

Wash the tomatoes, peel and cut into pieces, then chop them in a meat grinder or using a juicer. Bring the tomato mass to a boil in a saucepan with a thick bottom, rub through a colander to get rid of seeds and skins. Pour the juice into an enamel bowl and simmer for about 10 minutes, until the foam disappears. Season with salt and black pepper to taste. Pour ready-made juice into heated jars, cover with lids and roll up.

The subtleties of cooking

Despite the very simple recipe for homemade tomato juice, the process of its preparation still has some subtleties that must be taken into account in order to achieve the perfect result. For example, you should think in advance which juice you want to get - sweeter or more sour. To make tomato juice less sour, be sure to use very ripe, fleshy, large tomatoes: small ones produce sour juice, which is more suitable for preparing various second courses or borscht.

You can make your own original yellow tomato juice using a special variety of yellow tomatoes for it: they, by the way, are richer in antioxidants and some vitamins than red ones. The cooking method remains the same.

If you want to get a spicy, original taste, add bay leaves, allspice peas, spices, garlic, celery, bell pepper to the jars - it all depends on your preferences and desire to experiment.

How to make homemade tomato juice ketchup

It is hardly worth reminding that for the most part ketchups, which you find in a wide range today on supermarket shelves, instead of useful substances, contain a lot of sugar, starch and monosodium glutamate, increase the calorie content of dishes, lead to unhealthy weight gain and negatively affect digestion. On the other hand, self-made tomato juice makes excellent homemade ketchup - tasty, healthy and easy to prepare.

For homemade tomato juice ketchup, you will need:

• Homemade tomato juice - 4 l
• Vinegar - 1/2 tbsp. l.
• Sugar - 1/2 tbsp. l.
• Ground coriander - 1/2 tbsp l.
• Salt, pepper - to taste

  Boil the juice until thick, then add salt, sugar and vinegar. The thickening process can take an hour and a half. When the juice is similar in consistency to ketchup, add the necessary spices. While hot, put in sterile jars, seal them and leave to cool, turning the neck down.

  This isn't the only homemade ketchup recipe. Also try making your own flavored onion and garlic sauce

How to make your own tomato paste for the winter

Homemade tomato paste is easy to prepare and always tastes much better (not to mention the benefits) purchased. The whole laboriousness of the process consists in thickening not due to artificial preservatives, but with the help of prolonged digestion of the liquid.

To prepare homemade tomato paste (1.5 liters) for the winter, you will need:

• Fresh tomatoes - 8 kg.
• Sterile jars

Ripe, red, soft tomatoes are washed, cut into 4-6 pieces, then put in a saucepan and put on fire. Tomatoes are cooked over medium heat for about 40 minutes after boiling. Then, when you get a pulp with a consistency similar to porridge, rub the boiled mass through a fine sieve to remove unnecessary skins and seeds.

The resulting tomato juice will need to be boiled over low heat for about 2 hours, checking it at least once every 20 minutes and stirring - the paste will begin to thicken from the bottom, so you will need to constantly stir it until you achieve the desired degree of density. Spread the pasta in prepared jars, twist and leave to cool upside down, covered with a towel. After they are completely cool, move them to a cool dry place until winter.