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Homemade tomato juice for the winter

Buying tomato juice in the store, we do not get the amount of vitamins and microelements we are counting on. Preservatives added to the industrial product negate all the beneficial properties of the drink.

However, home-cooked tomato retains its vitamins for several years.

The benefits of tomato drink is a high content of phosphorus, iodine, cobalt, iron, calcium, magnesium, as well as vitamins PP, C, A, B, E.

Taste from childhood

Many from childhood remember how in almost every grocery store in the confectionery department tomato juice with a salty unique taste was sold. Yes, it is a taste from childhood. Now on the store shelves is such an abundance of juice that the eyes just run up. Present and tomato. But how can you compare store juice with homemade, prepared by the caring hands of native people?

And the benefits of tomato juice? Is it possible to keep silent about it? For those who follow their proper nutrition, this is a real helper. And only those who suffer from gastritis or gastric ulcer, unfortunately, should give up the drink.

However, a caring hostess somewhere in the bins always have a couple, if not more, jars of bright red drink. So tasty, popular and very healthy. How good is it if it is served to an aromatic pizza.

Preparation of dishes step by step with a photo:

Cooking homemade tomato juice for the winter according to this recipe will be from tomatoes with salt and sugar. It is clear that the amount of salt-sugar, each hostess uses her own, and I suggest that the layout of products that our family likes. Ready tomato juice is balanced to taste.

My tomatoes, large cut into pieces, leave small as is. We skip the vegetables through the juicer - it turns out such a heterogeneous pink juice, the amount of which depends on the juiciness of the fruit and the power of the electric helper. I immediately got a little more than 2.5 liters of freshly squeezed tomato juice out of 5 kilograms of vegetables - something my juicer didn’t really try.

But the cake was a whole bowl: seeds, skin, veins and a decent amount of pulp.

Even if you have a very powerful juicer, there is a lot of juice left in the press cake, which you need to get. To do this, rub the tomato mass in portions through a fine sieve, helping yourself with a spoon or spatula.

As a result of simple manipulations and 15 minutes of relatively active work, I got another 1 liter of 250 milliliters of thick tomato juice. If you try, you can wipe the cake almost to a dry state.

We combine fresh juice (from a juicer) and the second batch, which is obtained using a sieve. I have a large 4-liter saucepan, which was almost full to capacity. If you wish, you can use 2 pans if you are afraid that the juice will run away during cooking.

Immediately add salt (not iodized!) And granulated sugar. For 4 liters of tomato juice, I use 4 tablespoons of sugar and 2 tablespoons of coarse salt - both without a slide, that is, under a knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.

Put the pan on a strong fire and, stirring, bring the tomato juice to a boil. In the process of cooking, quite a lot of light foam will appear on the surface - you do not need to remove it. In general, the foam is removed in order for the finished product (for example, jam) to be transparent, and we have juice with pulp, therefore there can be no transparency about speech.

Boil tomato juice over medium heat for about 5-6 minutes after boiling - during this time the foam itself will disappear, and the pinkish drink will turn into rich red. At this stage it is advisable to taste the tomato juice and adjust it according to your preferences (add salt-sugar, if needed). It is not necessary to cook tomato juice longer - this time is enough to boil the pulp.

Previously it was necessary to sterilize the dishes - I do it in the microwave, but you can do it in any way convenient for you (in the oven or on the stove). I wash my jars of soda or detergent thoroughly, then rinse in cold water and pour about 100 milliliters of water to the bottom of each. We put in the microwave and steamed at the highest power. Since I never make blanks in bulk containers (I don't like it when an open product stays in the refrigerator for more than 1-2 days), I roll up tomato juice in one-liter jars. Immersed immediately 4 pieces in the microwave for 10-11 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. We pour boiling tomato juice into prepared jars, not reaching a few centimeters from the edge of the dish.

Immediately hermetically close the cans with lids. It is possible to use both simple cans (rolled up with a key), and screw ones (they simply twist). By the way, in recent years I have not closed the blanks with screw caps: my husband does this, because I simply do not have enough strength and the caps do not tighten tightly. Girls, if you have the same problem, always ask your strong half for help! And one more thing: never reuse screw caps, even if they look like new ones, as this is fraught with damage to the precious piece.

We turn the cans upside down and leave in that position until it cools completely, wrapped in something warm (with a blanket, blanket, fur coat or coat - which is usually used in canning). Thus, there is an additional heat treatment of the covers and the entire workpiece. Store homemade tomato juice should be where the rest of the seaming - in the basement, cellar or other dark and cool room.

Here we have such wealth for the winter this year - 4 liters of the most delicious tomato juice. I really hope that it will be possible to roll up a few more liters if the parents bring tomatoes.

You probably will like homemade tomato juice in this simple recipe: it turns out to be quite thick (we cooked it with pulp), balanced in taste (depends on the natural sourness of the fruit that you will use) and so appetizing. Cook on health, friends, and enjoy your meal!

Tomato juice for the winter at home

Just look at what beautiful jars, well, as if from a store, but only their home, without any additives, flavors and other nonsense.

The most delicious and favorite cooking recipe, which can be made very quickly and easily at home.

For this we need a bunch of tomatoes and, as always, a great mood))). The secret of cooking is very simple and easy, if in a nutshell, then take the fruit and mince or blender, and then canned in jars.

If you want to drink it immediately, then the moment of preservation can be lowered and made it even without salt and sugar at will.

We will need:

  • ripe tomatoes - 12 kg
  • salt per 1 liter - 0.5 tbsp
  • sugar per 1 liter - 2 tsp

Addition: You can not put sugar and salt in general, or do it based on your taste preferences.

Cooking method:

1. Wash the tomatoes well and cut into pieces, remove the stalk and various not beautiful places on the skin.

Important! It is best to choose quality tomatoes without any flaws, so that there is less waste.

Then pass all the pieces through a meat grinder or juicer. Who, what is that and use. Through the meat grinder, the juice is always obtained with pulp, but through a juicer without pulp.

Interesting! There is another way, if there is no meat grinder, and also, if you want to make it without a juicer, today everything is possible, the device is broken, then there is no money to buy, which then you can think of.? To do this, take the usual sieve and grind all the pulp of tomatoes, so it is that everyone has.

2. After you squeeze the juice, there will be a lot of oil cake, move it aside, it will not be needed.

Interesting! If you want and enough time, you can twist the cake through a juicer or meat grinder several times.

3. Place all red liquid in a saucepan, salt and sugar.

Important! How much do you need to take salt and sugar per 1 liter? How do you usually take? My calculation for such 1 liter is taken 0.5 tablespoons (or 1 tsp) of salt, and 2 teaspoons of sugar.

4. Heat the raw mixture and bring to a boil. Do not forget to interfere so that the juice does not burn. Boil from the moment of boiling for 10-15 minutes, and in the meantime you can sterilize the jars and lids.

Important! When boiling a lot of foam is formed, reduce the heat a little, stir well, and the foam will disappear, you can remove it with a spoon.

5. Next step, pour the already hot ready juice over the sterilized jars.

6. Twist under the cover or roll up with a twist.

Important! Check if everything worked out, for this, turn the jar upside down and see if the liquid is leaking. Wrap the cans under the blanket and let cool.

7. In such a wonderful way you can cook this miracle of nature, and in winter you can get it and drink it, or you can make your favorite tomato sauce or ketchup.

I have another idea how to keep such a billet, namely, you can squeeze the tomatoes and freeze the resulting juice, this year I am conducting this experiment, putting the juice in containers, containers, ice cups, and then in the winter I’ll add and add, for example, salad dressing. How do you like such a storage idea for home?

How to choose tomatoes for harvesting juice for the winter

To make homemade tomato juice, choose only select ripe, sweet red tomatoes (green and yellow tomatoes are not suitable).

If unripe vegetables are used for processing, homemade produce will be too sour or bitter, and overripe fruits will make it tasteless.

Technologists who specialize in the industrial production of tomatoes are advised to select tomatoes for harvesting with a sugar-to-acid ratio of about 8. Simferopol, Yerevan 14, Akhtubinsky, Salat, Southerner and others will be the ideal varieties.

From one and a half kilograms of tomatoes an average of a liter of tomato juice is obtained, these proportions should be guided when calculating the required number of vegetables for preparing the harvest for the winter.

It is possible to make juice both from tomatoes alone, and to combine them with additives such as sugar, salt, and spices.

Some housewives prefer to add other vegetables to the juice - garlic, onion, bell pepper or celery.

The tomato is beautifully stored in a cold room such as a cellar or cellar for over a year.

However, in order to keep the product fresh longer, spices (salt, sugar, pepper) should be added just before drinking the juice.

Homemade preparation of fresh tomatoes, passed through a juicer, turns thick and tasty, its quality and nutritional value can not be compared with the store counterpart.

  • 9 kg of tomatoes,
  • 100 grams of sugar,
  • salt to taste

The phased recipe for homemade tomato juice for the winter:

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

Blended Tomato Puree

Tomato sauce is a universal preparation for the winter.

You can use it not only for cooking borscht or various main courses (sauté, topping for garnish, cabbage rolls), but also to fill them with already prepared food.

Tomato mashed potatoes are perfectly combined with fish, vegetables, meat, poultry. In addition to its excellent taste, homemade sauce is a very useful product that contains many essential substances.

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

  1. Ripe, fresh tomatoes, wash, clean the tails, cut off the bad places. Cut them into pieces that will be held in the neck of a blender-juicer.
  2. Crush tomatoes - should make juice with frothy.
  3. Pour the fresh juice into the pan, leaving free space on top (5-6 cm), because during boiling the foam will rise.
  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 is cooked, the foam will turn red. Remove the pan from the heat, salt the billet for the winter, pour it over the cans and leave under the blanket for the night.

A simple recipe with salt and sugar in a slow cooker

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

Step-by-step recipe for preparing tomato juice for the winter using the slow cooker:

  1. Turn on the "baking" option on the multicooker, put the tomatoes inside.
  2. Salt, add sugar and pepper. Boil the preparation, stirring constantly for 10 minutes.
  3. Pour the juice into sterile jars, close them with lids. This drink you can drink without canning.

Canned juice with garlic and bell pepper

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

The phased recipe for canned tomato with bell pepper for the winter:

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

How to prepare with celery in a juice pot

  • three kilos of tomatoes,
  • kilogram of celery.

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

  1. Slice the washed tomatoes into slices, put in a juice cooker. Fill the container with water, place the pan with the tomatoes on top, cover with a lid and send everything to the stove, turning on the high heat.
  2. When the tomato boils, add peeled, chopped celery. Again, bring the drink to a boil, then pour into sterile jars.

Spicy tomato juice with dill and vinegar

Not every housewife fills his winter blanks with vinegar, but when you add it to tomato juice, the shelf life of the drink increases significantly. The barrel of such a product can be stored for more than one year, and the color of the tomato due to this universal seasoning is very rich and beautiful. For the preparation of spiced juice is better to choose overripe, juicy tomatoes.

  • a bunch of dill (or basil),
  • kilogram of overripe tomatoes,
  • half a cup of vinegar,
  • tablespoon of sugar
  • salt,
  • Bay leaf.

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

  1. Cut the quartered tomatoes into quarters, wipe them with a sieve or juicer.
  2. Filter the resulting thick drink through the gauze folded in half.
  3. Add the spices and pour the winter harvest into the pan. Put the container on fire.
  4. When the drink boils, throw in a sprig of dill and, without waiting for the boil again, pour it into the cans.
  5. Cover the container with lids, sterilize them for at least 10 minutes. Cool jars in a natural way and keep cool.

Cooking juice from tomato paste

For the preparation of tomato juice is suitable exclusively high-quality pasta.Sauce or ketchup is not suitable for this. According to GOST, the paste must contain at least 25 percent of dry substances - this is 25-40%.

The presence of other components in the product other than salt or water is not allowed. To check the quality of tomato paste, shake the jar, do not buy too liquid product. At a density of 23 percent, the consistency should be similar to regular ketchup.

To prepare the juice from tomato paste is beneficial because its cost is three times lower than the tomato from the bag.

Tomato paste juice recipe:

  1. To get a liquid tomato dilute in a glass of water 1 tablespoon of pasta.
  2. If you like a more intense taste, use other proportions: dissolve 2 spoons of pasta in a glass of water.
  3. Optionally, you can spice up the drink with salt, sugar or pepper.

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

Practically everyone loves delicious, spicy tomato juice. However, in order to pamper the family with this drink, it is not necessary to purchase it in the store. It is not difficult to prepare the juice yourself.

Unlike an industrial product, which often contains harmful preservatives or aspirin, homemade tomato juice is absolutely pure.

In addition, the drink contains many vitamins, it improves the functioning of the liver, heart, regulates metabolic processes (helps lose weight), normalizes blood pressure. Its caloric content is only 24 kcal per 100 ml of juice. Watch a video about this drink:

Tomato juice for the winter - a simple recipe

The easiest tomato recipe for winter at home, rubbed through a sieve. In the future, it can be used for cooking first and second courses. Or just drink it.

To cook a tomato for the winter you need:

With one kilogram of tomatoes, usually about 1 liter of tomato juice is obtained.

Cooking tomato juice for the winter - a traditional, classic recipe:

Wash tomatoes, remove the stem, cut into small pieces. Pour half a glass of water into a saucepan with chopped tomatoes and set on fire.

After boiling, light the screw and remove the foam, which will appear from time to time during cooking. Boil 10 minutes.

Allow the tomatoes to cool, but keep them warm. Grind the cooked tomato pieces into a fine sieve.

The resulting tomato juice again put on the fire, add salt and sugar to taste. Boil another 15 minutes, stirring, again removing all the foam that appears during cooking.

Pour tomato juice boiling in sterile jars and roll up. Try to pour into the banks to the maximum, even directly, so that a little poured out - this will provide a vacuum.

Banks to turn, wrap and let stand until it cools down.

Homemade tomato juice with garlic for the winter

This recipe produces amazingly tasty tomato juice. The best way to test this is to make a tomato and taste it.

  • tomatoes - 11 kg.,
  • sugar - 700 g (you can add less to taste, somewhere - 450-500 g),
  • salt - 175 g (try to your taste),
  • Acetic essence - 1 tablespoon or 1 tablet of aspirin. Instead of vinegar essence, you can use 9% vinegar - a few tablespoons (try so that the tomato doesn't turn sour for you)
  • garlic - a few cloves,
  • allspice - 30 grains,
  • ground red pepper - 0.5 tsp,
  • carnation - 6-10 buds,
  • Cinnamon - 3.5 tsp.
  • You can also add nutmeg to taste.

Output: 4 kg of ready-made thick tomato juice (this amount will be obtained if you cook tomatoes for a long time)

How to make tomato juice at home for the winter:

This is a very simple recipe for making tomato juice at home, especially if you have an electric juicer.

Wash the tomatoes, cut into 2-4 pieces (to freely pass through the hole in the juicer), grind on the juicer.

On the juicer obtained the purest tomato juice, without peel and grains. You can twist the tomatoes through a meat grinder, then you get a delicious tomato puree.

Milled tomato juice is poured into a large saucepan, put cook for half an hour over high heat. Then reduce the fire, but the mass should boil, add salt and sugar according to the recipe, boil for five to ten minutes, then add spices and garlic.

If you do not like spices - it is quite possible to do without them.

Boil another 10-20 minutes. Pour into sterilized jars. Add in a liter jar 1 tablet of aspirin (acetylsalicylic acid) and roll up the lid.

Tomato juice will be stored for several years, even in a warm room, provided you do not drink it quickly.

In winter, it remains to simply open the can and use it either as a juice or by adding it to the fry. I cook a lot of tomato juice for the winter and for the winter season we use it all.

For those who do not like to add aspirin to the preservation: Add vinegar essence or vinegar. And reduce the amount of sugar.

Spicy Tomato Juice with Vinegar Recipe

  • 11 kg red tomatoes,
  • 500 g sugar
  • 175 grams of salt
  • 275g of vinegar 9%
  • 30 grains of allspice,
  • 6-10 buds of carnation,
  • 3.5 tsp. cinnamon,
  • 1⁄2 tsp ground red pepper,
  • a few cloves of garlic,
  • pinch of nutmeg.

How to make spicy tomato juice with vinegar:

Rinse the tomatoes, remove the stems, cut, squeeze the juice with a juicer, pour into an enameled container, boil for half an hour, then reduce the fire.

But the tomato should boil, add sugar and salt, cook for 10 minutes, add garlic, all spices and vinegar, boil for another 10-20 minutes, then pour into sterile jars and cork.

Anyone can try this exotic version of the juice from tomatoes - with the addition of bell pepper.

Tomato juice with bell pepper recipe

  • 1 bucket of tomatoes,
  • 3 cloves of garlic and bell peppers,
  • 1 onion head.

How to make tomato juice with pepper:

  1. Scald tomatoes, then immediately immerse in cold water, peel, peel, peel, wash, do the same with onions and garlic.
  2. Cut all the vegetables and pass through a juicer or meat grinder.
  3. Then wipe through a sieve, pour into an enameled container, bring to a boil, boil for 10 minutes, pour into sterile jars, cork.

Tomato juice natural through the meat grinder

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

Wash tomatoes well, cut in half, removing the core.

Twist the halves of tomatoes in a meat grinder, then put the resulting mass into an enamel pan and bring to a boil, but do not boil. You see, that just starts to boil, immediately turn off the fire.

Then mash the tomato mass through a sieve, and you get a juice of a uniform consistency. Put the dishes back on the fire, bring to a boil and cook on low heat for 5 minutes.
Pour into prepared jars, and close with sterilized lids. If you want to diversify the taste of tomato juice, add sugar and salt to it.

But note that sugar should be added at the rate of 9 kilograms of tomatoes 100 grams of sugar. Salt is an individual preference.

There is nothing difficult in preparing tomato juice at home, there are only a lot of advantages: the benefits and a significantly low price.
Taste you blanks, and enjoy your meal!

Tomato juice with apple and beet juice

  • 2 kg of fresh ripe tomatoes,
  • 1 l. homemade apple juice
  • 200 g of beet juice,
  • salt.

Wash the tomatoes well and pour boiling water over it. Then chop the tomatoes into slices and rub through a sieve or squeeze the juice using a juicer.

Add apple and beet juice to the obtained tomato mass, bring the mixture to a boil.

At this time prepare sterile jars and lids. Boiling pour into banks, roll up the lids.

Recipe for tomato juice with celery for the winter

  • 1 kg of tomatoes,
  • 3 celery stalks,
  • 1 tbsp. l salt,
  • 1 tsp black pepper powder.

How to make homemade tomato juice with celery for the winter:

Pass the tomatoes through the juicer, bring the juice in an enamelled container to a boil. The cut celery is cut into small pieces, put into the boiled tomato mass, boil again, rub the mass through a sieve or mash with a blender, boil, pour into the jar, cork.

With proper preparation and storage in a cool place, tomato juice can be stored for a very long time. It is very useful and tasty, having made such preparation for the winter, you will provide your family with a wonderful natural product that will delight your taste and fill your body with vitamins!

Tomato juice with pulp for the winter

Tomato juice for the winter, prepared according to this recipe, does not need to be boiled, but it needs sterilization. For the preparation of juice with pulp need ripe tomatoes.

Wash them thoroughly, drain in a colander and dip for 1-2 minutes in a pan of boiling water. After that, take out the tomatoes and put them in a pan with cold water, also for 1-2 minutes.

Now you can easily remove peels from tomatoes, which is what you need to do. Peeled tomatoes, using a wooden powder, wipe through a colander or sieve in an enamel or glass dish.

Filter the juice through the gauze folded in several layers, add salt. Juice cans wash and sterilize well.

Pour the tomato into the jars, cover with boiled metal lids and sterilize the jars of juice.

Sterilization time varies depending on the volume of the can; the larger the volume, the longer it will be necessary to sterilize. Roll up hot cans with lids and turn them upside down until they cool completely.

The benefits of tomato juice

Tomato juice made from fresh tomatoes is an excellent source of vitamins A and C. Regularly eating it, you reduce the likelihood of many chronic eye diseases, strengthen the immune system, and strengthen the teeth and bones.

  • Lowers blood cholesterol

Due to a poorly balanced diet, the level of cholesterol in the blood of many people far exceeds the norm. Tomato juice is full of healthy fibers that help your body increase the level of good cholesterol and reduce the level of bad.

  • Helps the body to eliminate toxins

The body of almost any person with past years becomes a real warehouse of various toxins and food additives, which can now be found in almost every semi-finished product and finished products.

And tomatoes contain compounds of chlorine and sulfur, stimulating the liver and kidneys. That is why tomatoes are one of the best products for those who want to cleanse their bodies for toxins.

  • Stimulates the bowels

Nowadays, millions of people around the world suffer from digestive problems and bowel work. So - tomato juice can help you with this. Regular consumption of tomato juice helps to improve digestion, and also helps to avoid constipation.

  • Promotes weight loss

Regular consumption of tomato juice helps your body to get enough water, in addition, it contains a large amount of fiber, contributing to the rapid emergence of a sense of saturation.

Provides your body with almost all the nutrients it needs, and normalizes your metabolism.

  • Helps to avoid diseases of the cardiovascular system

Tomatoes are rich in vitamin B6, and therefore tomato juice is one of the best natural remedies for the prevention of cardiovascular diseases.

It is believed that vitamin B6 destroys in the body homocysteine, an amino acid that damages the walls of blood vessels, thereby contributing to the occurrence of cardiovascular diseases.

  • Contributes to a better tan

Yes, tomato juice can not only be drunk, but also applied to the skin as a tanning agent. It acts as a remedy for acne, promotes skin renewal, and even closes pores.

  • Destroys free radicals

By drinking only one glass of tomato juice per day, you prevent so-called “free radicals” from appearing in your body. These are harmful molecules that increase the likelihood of cancer. Tomatoes - an excellent natural source of antioxidants, substances that prevent the emergence of new free radicals, and the impact of already formed.

  • Reduces the likelihood of cancer

In addition, tomatoes are rich in lycopene, a substance that significantly reduces the likelihood of cancer in the body, including cancer of the lung, breast, prostate, intestines and pancreas.

Step-by-step instructions on the recipe for tomato juice for the winter:

  1. Pour the tomatoes into a large bowl or bowl and rinse thoroughly in cold water to remove dirt and dust.
  2. Banks for canning must also be washed, and then sterilized by steaming or in the oven - as you like.

  • For this recipe, we need a juicer, so it is better to prepare it in advance. We pass tomatoes through the device, and at the “exit” we get a liquid tomato mass.
  • Now pour the "liquid" tomatoes in a large bowl (preferably aluminum) and set on fire.

    Constantly stirring, wait for boiling, and then add spices to taste.

  • Gently pour hot juice to the banks with a small scoop or mug.
  • It remains to roll up the covers and turn it upside down, wrapping the banks with a warm blanket on top.

    When the juice has cooled, transfer it to a cool basement or pantry. In winter, it is so nice to drink a glass of home-made and fragrant tomato juice.

    Homemade tomato juice for the winter through the meat grinder - a simple recipe for harvesting

    It is known that tomato juice is a source of vitamins and many beneficial substances. In addition, it is an indispensable product for people suffering from diabetes, as well as adhering to different diets.

    But in winter it is much harder than in summer to provide the body with fresh vegetables - greenhouse tomatoes "do not count."

    For this recipe for homemade tomato juice, you will need a meat grinder with a special nozzle, through which you will need to skip tomatoes. Everything is simple and tasty!

    The procedure for preparing tomato juice at home through a meat grinder:

    1. Pour the tomatoes into a large bowl or bowl and rinse under cold water. Remove the stalk.
    2. Each fruit is cut into four parts and begin to pass through a conventional or electric grinder with a nozzle for juice.
    3. Fill the enameled pan or bucket with tomato juice - in this pot we will cook it.

  • Dill inflorescences will give tomato juice its aroma and spicy flavor, so add them to the tomato mass.
  • Do not forget also about salt and spices - bay leaf and peppercorns. The number of these ingredients is calculated based on their taste preferences.
  • Turn on the middle fire and set the saucepan with the juice.

    After boiling, wait another 15 - 20 minutes and remove. Banks for tomato juice should be pre-washed and sterilized. Hot juice is poured into cans and rolled up with clean lids. Now it remains to turn upside down and wrap in a warm blanket.

    This drink is used as a basis for different types of cocktails (and alcoholic, too) and for baby food.

    Cooking tomato juice through a juicer - a recipe for winter

    With the help of a juicer, you can quickly make different vegetable and fruit juices in the summer. But in winter you can enjoy tasty and healthy drinks - just try a little and prepare several jars of tomato juice. So, use our simple recipe, and you will get a great natural tomato juice home "spill." Drink to your health!

    Step-by-step description of the preparation for the winter of homemade tomato juice:

    1. Fruits for the recipe can be taken not only whole and solid - slightly crumpled as well. Pour the tomatoes in a large bowl and wash thoroughly with running water.
    2. Pure tomatoes are passed through a juicer, and the resulting mass is poured into an enamel pan.

    Now you need to bring the juice to a boil over medium heat and boil for about 30 minutes. Do not forget to regularly stir the contents of the pan so that the juice does not burn. After the specified time, add salt and sugar and continue to cook for another 15 minutes.

    Pour hot juice into clean sterilized jars and close the lid tightly. Then we turn over and wrap up with a blanket, and after 12-14 hours we take them to a place of permanent storage.

    Such tomato juice is used not only for drinking, but also as an ingredient for sauces, in zazharku for soups and borscht, in vegetable stew.

    Cooking tomato juice at home without a juicer - step by step instructions:

    1. Fresh tomatoes are washed in running water and dried with a linen towel. Now you need to scald for a moment in boiling water and immediately immersed in cold water - this will allow you to easily remove the skin from the tomatoes.

  • Pass the fruit through a meat grinder, and then rub through a sieve with the smallest holes.
  • Tomato mass is poured into an enamel pan and add apple and beet juice according to the recipe. All components are mixed and set on medium heat.

  • As soon as boils, pour salt with pepper and boil for another 3 - 5 minutes.
  • While the juice is boiling, prepare the jars - mine, sterilize, dry.
  • Hot tomato juice is poured into the container and rolled tin lids.

    Before complete cooling, turn down the neck and cover with a warm blanket or blanket. Conservation store until winter in a cool dark place.

    How to prepare tomato juice for the winter at home - video recipe

    Harvesting tomato juice for the winter is not difficult, and in our recipes everything is described in detail. However, the video recipe allows you to visually explore the entire process of making homemade tomato juice, which is extremely important for beginners in the culinary field.

    Tomato juice for the winter at home is not as difficult to prepare as it seems. Carefully follow our step-by-step recipes with photos, and you can make tomato juice in different ways - through a meat grinder, without a juicer and through it. A detailed video recipe will reveal all the secrets of preparation for the winter of delicious and healthy tomato juice.

    How to make delicious tomato juice at home for the winter out of tomato

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

    The second step is the separation of the skins from the juice and pulp. I put the cooled tomatoes on a medium-density sieve and press them. The remaining peel throw. 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 pan, covered with enamel, and sent to the boil gas. Kitchen salt and a pinch of sugar pour directly into the slush. I also throw bay leaves there. I give to boil for about 15 minutes on moderate fire.

    The final step is the canning process itself. While the liquid is boiling, I wash the jars. I prepare podhvaty, zakatochny key and covers. Then, without turning off the gas under the saucepan, I pour it into the cans and roll it.

    Canned natural juice, perfectly emphasize the taste of your favorite dishes.

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

    The process of juice canning with the help of modern blenders is very easy. Therefore, even if you are cooking this product for the first time, you will quickly get comfortable.

    List of required products:

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

    Choosing tomatoes for this type of juice, I opted for ripe tomatoes of the “De Barao” variety. Their dense pulp makes the drink more thick.

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

    I ground the cleaned halves using a hand blender and pressed through a kitchen strainer. I got a homogeneous foam mass without stones, very light in color.

    I put this mass in an enameled pan. Having added 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.

    A little thickened while cooking a drink, pour into hot cans and roll. Juice from selected tomatoes, preserved in this way, will serve as an excellent aperitif for children before lunch.

    Tomato juice at home - a simple recipe for winter through a juicer

    A classic recipe for making juice from tomatoes can be called, its preparation using a manual juicer. Previously, these were in many homes. Externally, it is somewhat similar to a meat grinder, but is designed to extract juice from tomatoes. When using this tool, the juice output is much higher than when using an electric juicer. Sorry, 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, so-called lettuce and medium. Houses thoroughly rinse them and remove the damaged parts.
    2. Large tomatoes cut into slices, medium and so pass. Then I skip everything through the juicer. Tomato puree is immediately in an enameled large saucepan, and the cake and seeds go to another container. My output of 15 kilograms of fruit is almost 14 liters. When using an electric analog, it will be about 12 liters, but squeeze it out much faster.
    3. I set the pot on a small fire and let it boil. While she is warming, I prepare jars. As soon as the liquid begins to boil foam appears, do not worry, it will soon settle down. At this moment I pour the salt and carefully stir with a slotted spoon. I give more time for some time, then I pour it into the banks and close it.
    4. I turn the preservation upside down and cover with an old thick blanket, a warm jacket is also suitable for such a purpose.

    Juice, it turns out not very thick, but amazingly tasty!

    Delicious tomato juice, traditionally cooked through a sieve, without adding sugar and salt

    It is very simple to do conservation for the winter in city conditions. I also made tomato juice with 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.

    For its preparation will need 14 kg of large tomatoes.

    I prefer to buy fruits of such varieties as:

    • Red sun
    • 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 fruit several times. Then I cut into 6-8 parts depending on their size. If the tomatoes are not the first freshness, then remove the rot-prone areas.

    I process fruits by the meat grinder. It turns out the mass with seeds and shredded skins, which will help get rid of kitchen sieves. The first thing I miss slush through sieve with large holes, then through the gauze folded in four layers. As a result, comes out 10 liters of raw juice.

    I boil a drink on the stove, in an enamel pot, stirring regularly. When the liquid is boiling, I wait another 7 minutes. Then poured into jars and canned. They should cool down in an upside down state, covered with an old jacket.

    Home canning is very interesting:

    The recipe for homemade tomato juice "Yum Fingers", use a juicer

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

    Cooking products on the list:

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

    First of all, I washed the tomatoes and cut them in half. Then she divided into parts and took turns extinguishing them in the oven for about 20 minutes at 150 degrees. I used a cast iron gooseneck with a lid to extinguish, but I think it would be more practical to use stainless steel dishes.

    While the second and third batches were being quenched, I simultaneously skipped ready-made tomatoes through a juicer. Thus, the cooking process did not stop for a minute.

    Tip! If you cook with this recipe, sterilize the jars in advance.

    In the end, I got a homogeneous thick mass. Then she poured it into an enamel pan, added spices, and boiled it for 5 minutes over moderate heat. Filled in the already prepared banks and closed. I wrapped the banks in a blanket and left for a day.

    Juice turned out such that the ears can not tear from him. I am afraid that he will not live to winter. My children once tried, walk around the niche in circles.

    Fragrant delicious tomato juice at home for the winter - the original recipe through the meat grinder

    My mother loves tomato juice with bones, so for her personally, I roll this kind of preservation. For its preparation, I use a meat grinder.

    • tomatoes of large varieties - 9kg,
    • kitchen salt (at your discretion),
    • bay leaves -1-2 pcs.,
    • red pepper - 5g.

    The density of the drink depends on the amount of pulp in the fruit, so I choose dense tomatoes of medium size. Carefully wash them and get rid of the stalk. Then pour tomatoes with boiling water for a few minutes. Important! Vegetables must be covered entirely with water.

    Drain the water, peel them and pass through an ordinary meat grinder. Thus, only the peel departs, everything else merges into an enamel container.

    In the resulting tomato puree add table salt, bay leaves, pepper and cook over moderate heat. While the juice is boiling steaming banks.

    After 20 minutes, I begin to pour it into a glass container and roll it. Preservation put on the blanket to the top of the bottom and wrapped for a day.

    Juice is hot and very fragrant!

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

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

    Ingredients to prepare:

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

    Tomatoes thoroughly rinsed in water. I divide them into pieces and load them together with table salt and sugar into the upper bowl of the juice cooker. Water poured into its lower part. I hook up a hose to a medium structure, which I then send to an enameled vessel. I collect all the construction on the stove, and make fire moderate.

    Near the stove, I put the appropriate volume of dishes, so that the released juice flows into it. Every 8 minutes, carefully mix the fruit in the bowl and check for water. When the tomatoes have given away all the juice, turn off the gas and drain its remnants from the juicer.

    The resulting nectar put on the gas, so that it boils. After that, immediately poured into jars and closed.

    The original recipe of aromatic tomato juice with bell pepper without using a juicer

    The last will be my favorite recipe. According to him, I make juice for myself, I don’t even give the family to try it. I know that later I will not get anything.

    To prepare 6 liters of this excellent drink stock:

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

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

    Then I wash out the tomatoes and peppers, remove from them all the excess. Peeled fruits of vegetables individually skipped through a meat grinder.

    Recommendation! Choose very ripe fruits with a lot of pulp, they will give thickness and make the flavor more saturated.

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

    I do not collect the foam that appears, but if it annoys you, you can remove it with the help of a skimmer. I use it to determine the readiness of the juice, when the foam disappears, it is 100% ready!

    Without removing the container from the heat, I pour the juice into the jars and close them. Conservation is always more practical to do with someone, but as long as you pour and spin yourself, the juice in the pan burns.

    Natural juice, preserved in this way is very fragrant, pleasant to taste. And the gravy prepared on its basis delights with its unique taste.

    Watch the video: How to Make Simple Tomato Juice from Fresh Tomatoes. (October 2019).

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