Make homemade tomato juice. How to make tomato juice at home

The benefits of tomato juice are undeniable; tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many housewives are thinking about how to spin fruits for the winter so that they retain their beneficial properties. We have put together for you a golden collection of the most delicious recipes that you can easily turn into reality yourself. So let's get started.

Classic recipe

ripe tomatoes - 4 kg.
crushed salt (preferably sea salt) - 45 gr.
granulated sugar- 110 gr.

For the most part, tomatoes of different varieties, shapes and sizes are used to prepare juice, which for certain reasons are not suitable for canning. Wash the tomatoes, cut off the stems, bruised and moldy areas. Cut them into small squares approximately 3*3 cm in size.
Assemble the meat grinder, pass the fruits through it several times, place the juice in a deep saucepan with a thick bottom. Spread the pulp with a tablespoon, making sure that the splashes do not stain your clothes and accessories.
Place the container with the twisted tomatoes on the stove and set the power to minimum. Add chopped sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Typically, 2.5 liters of tomato juice contains 25 grams. salt and 55 gr. Sahara.
Wait for the mixture to boil, and when the first bubbles appear, stir again so that the crystals dissolve. At this time, begin preparing containers for twisting.
Select jars of suitable size (liter, two-liter), make sure that they are not chipped or cracked, otherwise the container may explode. Clean the container with a foam sponge and baking soda, and wash thoroughly with warm water.
Next, sterilize by placing the jars in a deep pan and filling with water. Time heat treatment a two-liter container is about a quarter of an hour, a liter - about 10 minutes. Sterilize the lids in the same way.
If desired, the jars can be processed in the oven, placing them bottom up: over 10 minutes, gradually increase the temperature until you reach 160 degrees. Remove containers with a dry mitten and avoid sudden temperature changes.
After the tomato juice boils, foam forms on the surface; remove it with a slotted spoon or ladle. Leave the juice to boil for 3 minutes, then pour into clean jars. It is important that the containers are still warm, otherwise they may burst due to temperature changes.
Seal the jars, turn them over, making sure there are no leaks. To check correctly, use your index finger or ring finger around the neck. If juice begins to leak out, replace the lid.
After all manipulations, wrap the composition in a woolen blanket and wait until it cools to room temperature. Take the containers to a room where there are no sudden temperature changes (a basement, cellar, glassed-in balcony, etc.) are suitable.

Tomato juice through a juicer

fresh tomatoes - 3.5 kg.
fine table salt - 40 gr.
granulated sugar - 100 gr.

Fruits of any shape, variety and size are suitable for this recipe, the main condition is the absence of rotten elements. You can use slightly bruised tomatoes that are not suitable for canning.
Place the tomatoes in a deep container, cover with water, and leave for 5 minutes. Wash each fruit thoroughly with a sponge, cut off damaged areas and the stem area.
Prepare an enamel pan, assemble a juicer, and pass the tomatoes, chopped into small pieces, through it.
Turn on the burner to medium heat and cook for about a quarter of an hour. After this period, the composition will begin to boil intensely, reduce the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect the tomatoes from the walls of the container, otherwise the final product will emit smoke.
After specified period Add granulated sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on your teeth.
Wash the jars with soda and sterilize them in the oven or on the stove for about 15 minutes. Do the same with the lids, wipe and dry completely. Even one drop of water will lead to the formation of mold.
Pour the juice into still warm jars, seal tightly, and place the container with the neck down. Check if the juice is leaking; if everything is fine, wrap the jars with a warm blanket.
The exposure time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time has passed, the jars must be taken to the cellar or basement for long-term storage.

With bell pepper

fresh tomatoes (soft) - 15 kg.
garlic - 6 cloves
white onion - 1 pc.
bell pepper - 5 pcs.

Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place the tomatoes in the container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from the boiling water and place in this container, leave for 3 minutes.
After the specified period, remove the peel, remove the stalks and bruised areas. Peel the garlic and onion, cut out the core of the pepper, and chop the fruit into small pieces.
Chop all the vegetables in a convenient way. You can pass them through a meat grinder, spin them in a blender or juicer. After the fruits turn into porridge, squeeze out the juice using gauze or a sieve.
Pour the resulting liquid into an enamel pan with a thick bottom, place it on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove any leftovers from the sides to prevent them from burning.
At this time, begin sterilizing the jars. Wash them with baking soda and a kitchen sponge, place in the oven with the neck down. First set the temperature to 30 degrees, raise it by another 10 every minute until you reach 150. After that, remove the containers with a mitten and cool slightly.
Remove tomato juice from the stove, pour into warm jars, stir. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Seal with lids and check if juice leaks. If everything is fine, wait 12 hours. Next transfer finished product in a cold room, add salt and sugar (at your discretion) before use.

With celery

tomatoes - 2.7-3 kg.
celery - 8 pcs.
crushed table salt - 80 gr.
ground black pepper - 30 gr.

Wash the tomatoes well, eliminating all green and inedible parts. Cut into small squares and place them in a juicer.
After this, pour the juice into a thick-walled saucepan and place over medium heat. When the first bubbles appear, reduce power and simmer for another 15 minutes.
At this time, begin preparing the celery. Wash and cut the stems, place in a container with boiling juice, and simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
Sterilize jars in a convenient way. You can boil them in a pan of water or place them in the oven, neck down.
After heat treatment, pour tomato juice into jars and seal. Turn the container upside down and check if the composition is leaking.
Soak the juice at room temperature for 12 hours, then move the jars to a cool place (cellar, balcony, basement). The main condition is the absence of sub-zero temperatures and sudden jumps.

Spiced

fresh tomatoes - 12 kg.
granulated sugar - 530-550 gr.
cloves - 8 buds
vinegar solution 6% - 280 ml.
crushed salt (preferably sea salt) - 180 gr.
peppercorns - 4-5 gr. (about 25 pcs.)
garlic - 3 cloves
nutmeg - on the tip of a knife
ground cinnamon - 20 gr.
ground black pepper - 5 gr.

Wash the tomatoes, cut out bruised and rotten areas, and remove the stem area. Cut the fruits into 4 equal parts, squeeze out the juice using a meat grinder, juicer or blender.
Separate the pulp and discard it. Pour the juice into an enamel-lined saucepan, place over medium heat, and bring to a boil.
When the first bubbles appear, reduce the power, add granulated sugar, salt and ground pepper, and boil for another half hour.
Next, add clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
After this time, pass the garlic through a press and place in a saucepan. Pour in the vinegar solution and stir.
Wash the jars with soda, sterilize them, pour the juice into containers, and roll up the lids. Turn the container upside down and leave for a day.
Transfer the tomato juice to a cool place. Can be consumed 1 month after application.

With dill

overripe tomatoes - 2.3-2.5 kg.
fresh dill - 1.5-2 bunches
table vinegar (6-9%) - 120 ml.
granulated sugar (preferably cane) - 30 gr.
crushed salt - 15 gr.
bay leaf- 5 pcs.

Wash the fruit and remove all inedible parts. Squeeze the juice out of the tomatoes, for these purposes use a strainer and a meat grinder, then pass the mixture through gauze (2-3 layers).
Pour the mixture into a thick-bottomed saucepan, add granulated sugar and salt, and bring the mixture to a boil.
After the crystals have dissolved, pour in table vinegar, set the power to minimum, and simmer the juice for a quarter of an hour.
Wash the dill bunches, tear off the stems, and chop the petals. Place in a saucepan with the mixture and add a bay leaf. Wait until the mixture boils again and begin processing the cans.
Place a glass container in a large saucepan, fill it with water at room temperature, and place on the stove. Boil over medium heat for about 15 minutes.
When the containers are processed, dry them with a towel and leave them at room temperature to completely evaporate the moisture.
Pour the juice into still warm jars and immediately seal with lids. After cooking, let the juice cool, then transfer it to the basement/cellar.

It is not difficult to prepare tomato juice for the winter if you have sufficient knowledge regarding available technologies. Use the recipe with the addition of dill, celery, table vinegar, spices, bell pepper. Always sterilize the container before pouring the juice, do not allow a temperature difference between the composition and the glass.

Video: how to make homemade tomato juice for the winter

Recipes for tomato juice for the winter through a meat grinder will help you prepare a real treat for yourself and your loved ones. This drink will help you recharge your batteries in the harshest cold weather. It contains large number vitamins and microelements necessary for health. Preparing juice is very simple, the main thing is to stock up on fresh tomatoes and choose the appropriate recipe.

Classic recipe

It’s easy to prepare a drink with a familiar taste. The recipe for tomato juice for the winter through a meat grinder involves the use of the following ingredients:

Tomatoes – 10 kg.
Sugar – 100 gr.
Salt to taste.

Prepare fresh tomatoes for processing. To do this, rinse them thoroughly in running water. Cut out all damaged areas and stems.
Cut the tomatoes into small cubes.
Pass through a meat grinder.
It is best to use a special juicer attachment. If it is not there, then you will have to additionally filter the resulting slurry using a sieve. This way you can free the juice from the seeds and peel.

Pour the juice into a large container and place on the flame. Add salt and granulated sugar. Stirring constantly, wait until the liquid boils.

Tomato juice through a meat grinder is stored all winter in sealed glass jars. Before pouring juice into them, they should be thoroughly sterilized. Processing time for two liter jar is about 20 minutes. Don't forget to sterilize the lids too.

It is best to pour juice into one or two liter jars.

After the juice begins to boil, remove the foam from it. Boil for another two minutes. Pour into prepared jars. Seal with lids. Place the jars with the lids down, wrap warm blanket and leave to cool in this state.

Once the jars have cooled completely, store them. It is best to store tomato juice through a meat grinder at home in a cellar or cool closet.

Recipe with spices and vinegar

A drink with a rich spicy taste can be made using a different recipe. The following components are required for preparation:

– 11 kg.
Sugar - 500 gr.
Salt – 180 gr.
Allspice – 32 peas.
Ground cinnamon – 3 tsp.
Cloves – 8 buds.
Nutmeg- a pinch.
Garlic – 3 cloves.
Ground red pepper – 0.5 tsp.

Rinse the tomatoes in running water. Remove all stalks and places where signs of spoilage are visible. Cut the tomatoes into small slices.
Scroll them through a meat grinder. Strain using a sieve.

Pour the prepared juice into the pan and cook for 30 minutes over low heat. Add salt and sugar. Cook for another 10 minutes. After that, enter all other components. Cook for another 10 minutes.
Pour the prepared juice into pre-sterilized jars. Seal tightly with lids. Wrap in a warm towel or blanket and leave to cool.

You can improve this recipe for tomato juice for the winter through a meat grinder by adding chopped bell pepper to it. This will make the taste of the drink softer and richer.

Store canned drinks in a cool place.

Recipe with basil

If you love the classic Italian combination of basil and tomatoes, then you will definitely like this juice. To prepare it, prepare the ingredients:

Tomatoes – 5 kg.
Green or purple basil - 1 large bunch.
Salt about 100 gr.
Sugar – 100 gr.

Rinse all tomatoes thoroughly. Remove all spoiled parts and stems. Cut into cubes. Scroll through a meat grinder and grind through a sieve.

Pour the prepared juice into the pan and boil for 20 minutes. After this, add salt, sugar and chopped basil.

You can use dried basil for this recipe, but it is better to give preference to fresh herbs.

Pour the prepared juice into carefully sterilized jars and screw the lids on tightly. Place the jars with the lids down. Wrap in a blanket. Wait until it cools down completely.

Tomato juice with onions and peppers

Those who want to know how to make tomato juice through a meat grinder more piquant should pay attention to this recipe. It requires the following components:

Tomatoes – 9 kg.
Bell pepper – 3 pcs.
Garlic – 5 cloves.
Onion – 1 head.

Rinse the vegetables and remove all spoiled parts. Remove the seeds from the peppers. Peel the tomatoes and chop into cubes. Chop onion and pepper.

To quickly peel tomatoes, plunge them into boiling water for a couple of seconds and then immediately cool them in ice water.

Grind all the vegetables through a meat grinder. Grind the resulting pulp through a metal sieve. Pour the juice into the pan. On a low flame, wait until it boils.

Pour the finished juice into sterilized jars and seal with lids. Wrap it in a blanket and wait until it cools completely. After this, you can store the juice in a cool room.

Choose the recipe that suits you and prepare a delicious and healthy juice for the whole family.

The calendar says that she has arrived autumn time, but it seems that autumn is in no hurry to come into its own, giving way to the last warm days of summer. Over the summer we managed to make a lot of blanks from seasonal vegetables, fruits and berries, tomatoes were no exception. And now the orderly rows of jars with pickles and tomato marinades are pleasing to the eye, but the preparations have been made, autumn has already arrived, and the tomatoes still won’t run out. And it seems that we are proud of ourselves for having such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to prepare tomato juice for the winter! When it comes to tomato juice, it becomes clear that you can never have 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 year when we especially need vitamins. Instead of vitamin tablets and vegetables of questionable freshness, you can drink a glass of thick, aromatic, 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 as desired
salt as desired.

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

Tomato juice with basil

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

Preparation:
Prepare the tomatoes by washing them, removing the stems and cutting the fruits into pieces. Place the cut tomatoes in a juicer; if you don’t have one, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. The aromatic juice is ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pan, put on fire and boil the juice for 20 minutes. At this time, sterilize the jars over steam and boil the lids. Add 1 tbsp to the juice. salt and 1 tsp. sugar, add a few sprigs of basil. If you don't have fresh basil, feel free to substitute dried basil. Pour the finished juice into hot sterile jars and immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, and store the finished juice in a cool place.

Tomato juice with garlic

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

Preparation:
Wash the tomatoes, peel the stems and cut into several pieces. Press the tomatoes through a juicer to obtain pure tomato juice without peels or seeds. Pour the prepared tomato juice into an enamel pan, put on the fire and cook 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 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 prepare juice with pulp you need ripe tomatoes. Wash them thoroughly, drain in a colander and place in a pan of boiling water for 1-2 minutes. After this, remove the tomatoes and place them in a saucepan with cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what you need to do. Using a wooden masher, rub the peeled tomatoes through a colander or sieve into an enamel or glass bowl. Filter the juice through several layers of gauze, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize the jars with juice. The sterilization time varies depending on the volume of the jar; the larger the volume, the longer it will take to sterilize. Cover the hot jars with lids and turn them 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 place them in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and place them in a pan of cold water for 1-2 minutes, and then remove the skins from them. Wash the bell pepper and remove seeds, peel the garlic and onion. Cut all the vegetables into pieces and put everything through a juicer; if you don’t have a juicer, you can put everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and seal with lids. Before use, add salt to taste.

Tomato juice with dill

Ingredients:
10 kg 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; under no circumstances should you use cracked or rotten vegetables. Wash the tomatoes and peppers well, remove the seeds from the peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel pan 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 finished juice into clean, dry jars, close the lids and turn the jars upside down until they cool completely. This juice should be stored in a cool place.

Tomato juice with vinegar

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

Preparation:
Wash the tomatoes well and cut into pieces. Rub the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through several layers of gauze. 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 with a 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 buds of cloves,
5-6 black peppercorns,
salt.

Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out using a juicer. Pour the resulting tomato juice into an enamel pan, put on fire and bring to a boil. Add spices and salt. Cook over low heat 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 begin by preparing the jar and lid. Wash the jar thoroughly, pour boiling water over it and turn it upside down onto a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into slices and pass through a juicer. Pour the resulting juice into a saucepan, place on the fire and bring to a boil. Wash the celery, cut into small pieces, add to tomato juice and bring to a boil again. Then rub the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.

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

Preparation:
Wash the tomatoes well and pour boiling water over them. Then cut the tomatoes into slices and rub through a sieve or squeeze out the juice using a juicer. Add apple and beet juice to the resulting tomato mass and bring the mixture to a boil. At this time, prepare sterile jars and lids. While boiling, pour the juice into jars and 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 over low heat until the tomatoes soften. Then rub the 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, cover with a lid and, after cooling, put in a cool place. This juice can be stored for several years. Before use, add salt to taste.

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

The Russians' love for tomato juice can only be compared with the Americans' love for orange juice. It’s both delicious and healthy, no matter what you say. But the most delicious and healthy is tomato juice at home. Of course, if you buy ripe tomatoes at the market, such juice will suddenly turn out to be an expensive pleasure. Our story is, rather, for those who have nowhere to put their tomato harvest - for fanatical summer residents and residents of villages and villages.

Another discovery that awaits those who decide to prepare tomato juice at home - the red liquid from cans, bottles and bags from the store is noticeably different from the one you squeezed out of yourself. fresh tomatoes. And the whole point is that tomato juice industrial scale made from boiled, condensed tomato paste. It is diluted with prepared water, salt and sugar are added, as well as constant preservatives. The juice should be stored for a long time!

In order to prepare tomato juice at home, you need to squeeze it thoroughly. The easiest way is to use a household juicer. Modern units do not work for long, rest for half an hour and separate the juice not too hard, let's be honest. The squeezes are full of juice, and it’s a terrible shame to throw them away. The old, time-tested workers are ugly in appearance, but they squeeze juice out of tomatoes much better. But the cake still remains quite wet. This vegetable, the tomato, is painfully meaty.

Tomato juice can also be made by hand. Grinding tomatoes using a meat grinder or blender and rubbing through a sieve is a labor-intensive task. But all the juice will be squeezed out with a bang. Sometimes tomatoes are cut into pieces and simmered in containers for cooking salads for the winter, and then rubbed through a sieve. But this method is more suitable for storing juice for the winter. In some places in our country, an amazing device made in Ukraine, similar to a manual meat grinder, is still sold. At the exit, where the grill is at the meat grinder, a strong mesh is screwed in the form of a funnel, at the tip of which there is a hole for the cake to exit. You simply pass chopped tomatoes through this device and get very thick tomato juice without any signs of seeds or skin. To speed up the process, home craftsmen use a drill or screwdriver instead of a handle. The speed is incredible! We will not talk about squeezing juice using a professional press, although it is the most successful - this equipment is appropriate in the arsenal of a farm, but not in a city apartment.

So, you decided to make tomato juice at home. They extracted it in a way convenient for themselves. All! You can drink! But the good thing about tomato juice is that it can be successfully blended with other juices and its taste can be improved with the help of various spices, herbs and seasonings. A classic of the genre is to add salt and a little sugar if the tomatoes are too sour. Black pepper also looks good in tomato juice. You can even add garlic to tomato juice - and it’s both tasty and healthy.

To make freshly squeezed tomato juice even healthier, you can mix it with celery or cabbage juice. Beetroot juice mixed with tomato juice is almost invisible, but it will bring a lot of benefits. While running the tomatoes through the juicer, add total mass a little sweet fleshy red pepper will add new taste sensations.

To ensure that you have as little waste as possible when squeezing juice, remove the skins from the tomatoes before squeezing. To do this, cut the tomatoes crosswise at the place where the stalk is attached; the “butt” itself can be carefully cut out. Place the tomatoes in boiling water for 3-4 minutes, then immediately transfer them to a pan of cold water, to which you can add a handful of ice cubes for added effect. The skin will come off without effort.

Tomato juice can be prepared at home not only for immediate consumption, but also for the winter. To do this, boil tomato juice pure or mixed with spices or other juices, skim off the foam and immediately pour into sterilized jars, roll up and wrap. Lids for such canning should be varnished, since tomato juice contains a lot of acid.

All of the above options for tomato juice can be prepared for the winter. Here are a few more recipes for preparations:

Tomato juice for the winter “Spicy”

Ingredients:
5.5 kg ripe tomatoes,
250 g sugar,
140 ml 9% vinegar,
80-90 g salt,
15 peas of allspice,
4-5 buds of cloves,
2 tsp mustard seeds,
1-2 cloves of garlic,
a pinch of ground red pepper,
a pinch of ground nutmeg.

Preparation:
Wash the tomatoes and cut into pieces. Pass through a juicer or squeeze the juice in another way convenient for you. Pour the juice into an enamel pan and put on fire. Once boiling, reduce heat and let simmer for 30-40 minutes. Add salt and sugar. Peel the garlic and chop finely. Add garlic and all the spices to the tomato juice, pour in the vinegar, stir and let simmer for another 15 minutes. Pour the hot juice into sterilized jars and seal immediately. Turn the jars over and wrap them up.

Blended tomato juice

Ingredients:
2 kg tomatoes,
1 kg green apples,
1 large beet,
3-4 stalks of celery,
500 g carrots,
300 g red sweet pepper,
1-2 cloves of garlic,
salt, sugar - to taste.

Preparation:
Prepare all the vegetables and fruits and squeeze the juice out of them. Finely chop the garlic, cut the celery into cubes. Mix all the juices and put on fire. Bring to a boil, reduce heat and simmer for about 30 minutes. Add garlic and celery, salt and sugar to taste, let simmer for another 15 minutes, strain and pour into sterilized jars. Roll it up, turn it over, wrap it up. You can use more tomatoes in this recipe.

And on our website there is another excellent article about canning tomato juice for the winter. There are many interesting recipes there.
Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Preparing for the winter will help you feel the taste of summer when it’s cold winter days. Simple recipes help prepare homemade tomato juice delicious drink, rich in vitamins.

Homemade tomato juice contains vitamins and microelements

Ingredients

Tomatoes 5 kilograms Sugar 1 pinch Salt 25 grams Vinegar 6% 120 milliliters Garlic 25 cloves Peppercorns 2 grams Carnation 5 piece(s) Chili ground 1 gram Chopped nutmeg 1 gram

Number of servings: 20
Cooking time: 2 minutes

How to make tomato juice at home with vinegar

For cooking delicious juice You need to choose fleshy, slightly overripe tomatoes. To prepare 1 liter of drink you will need 1.5 kg of tomatoes. You can grind vegetables through a meat grinder, juicer, or blender.

Pass the prepared tomatoes through a juicer; if seeds and skins remain, strain the mixture through a fine sieve or cheesecloth. Pour the base into an enamel pan, after boiling, reduce the heat to low and cook for 40 minutes. Add spices, garlic cloves, vinegar to the juice, cook for another 20 minutes.

Pour the drink into prepared jars, roll up the lids, turn over, and leave under a thick blanket until it cools completely.

In order for the juice to last for a long time, it is necessary to properly prepare the jars. Wash them with soda, sterilize them in a water bath, in the oven or in a steamer rack. Liter containers need to be processed for at least a quarter of an hour; 2 liter cans will require 20 minutes.

How to make tomato juice at home

To improve the taste, you can add to tomato juice bell pepper, apples, celery, basil, ground black and red pepper, salt and sugar. The original drink is made from yellow tomatoes.

Ingredients:

ripe tomatoes – 8 kg;
red bell pepper – 2 kg;
celery stalks – 1.5 kg;
basil – 50 g;
sugar, salt, black pepper.

Make a puree from tomatoes and peppers, mix, pour into a saucepan. Finely chop the basil and celery and add to the tomato mass after boiling.

After the mixture boils again, cook it for 10 minutes over low heat and cool. Rub the mixture through a sieve or blend with a blender.

Bring the drink to a boil again, pour it hot into sterilized jars, carefully roll it up, and turn it over. Cover containers with juice with a blanket and leave for a day.

If during storage of the juice it separates, it’s not a big deal, it’s the pulp that has separated from the liquid. It is enough to shake the jar vigorously so that the drink becomes homogeneous again.

Tomato juice is especially useful for frequent constipation, smokers who want to get rid of extra pounds. The drink is suitable for baby food, it can be introduced into the diet after 3 years.