How to make your own tomato juice. Homemade tomato juice - benefits and harms

If you are a lover of tomatoes, as well as their juice, then you probably, holding another box of tomato juice in your hands, wondered: “Is it possible to make tomato juice yourself at home, and at the same time, so that it is no worse than store-bought? " If so, then you have come to the right place!

In this article we will look in detail at the process of making homemade tomato juice. Here you and excellent recipe with step-by-step photographs, videos, and several variations that will help diversify the taste and aroma of this drink.

But that's not all! It’s not enough to prepare this juice. I don’t really want to tinker with tomatoes every day, squeeze the juice, and then clean up and wash the dishes. No! Here we will also learn how to preserve tomato juice and prepare it for the winter! So that you can at any right moment open the jar, pour a little, drink it or add it to some dishes, and then put it in the refrigerator. And this is how you can do it all year round until next summer! Interesting? Then read on!

A simple recipe for tomato juice for the winter

And we’ll start with a recipe, and not just any recipe, but with the simplest, but no less delicious. We will get wonderful whole tomato juice with pulp. It is thick, but very useful, and, by the way, incredibly versatile.

You can simply drink this juice, and you can also use it to make various tomato sauces, sauces, and even go great in soups instead of tomato paste.

I warn you in advance that there will be heat treatment, and there is no other way. Freshly squeezed juice does not last long.

Required ingredients:

Ripe soft tomatoes – 5-7 kg.
Lemon juice (or vinegar 6-9%) – 0.5 cups (you can use more juice);
Salt – 1 tbsp. spoon (optional);

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

Just watch step by step photos, follow the instructions, and in the end you will get several liters of very tasty juice.

And we start with tomatoes. We wash them thoroughly, then cut out the stalks. Now we make a superficial cut in the form of a cross on one side. Yes, we will remove the skin; it is not needed in the juice.

At the same time there should be a cup of ice water. It will be even better if you add crushed ice to it. Quickly transfer the tomatoes to the cold and wait a few more minutes.

As you understand, such temperature changes will cause the skin to burst and begin to peel off on its own. We are only helping, carefully pulling together what is left.

And now the most important point - chopping the tomatoes. If you don't have a juicer, no problem!

You can also use a blender to turn tomatoes into tomato puree. If you don’t have a blender, you can grind it through a meat grinder. You will get the same tomato pulp.

Next, carefully pour the raw tomato juice into a large saucepan and place over medium heat. Be sure to come back from time to time to mix everything thoroughly. After all, it won’t be very tasty if something burns at the bottom. The total cooking time after boiling is about 30 minutes; if you cook longer, it will become thicker. tomato sauce.

Now it's your turn lemon juice– pour it in and stir. You can use lemon instead table vinegar, apple, wine, the main thing is that there is at least some acid, otherwise the juice will ferment in the jars. Moreover, we do not plan subsequent sterilization of the product. Also don't forget about small quantity salt, it will taste much better!

The juice boiled down a little, the color turned from pinkish to dark red.

That's it, now the final stage - canning! We sterilize the jars in advance with boiling water or in the oven. They should be well warmed up. Also don’t forget about the lids – they also need to be sterilized.

Pour the hot juice into the jars and immediately screw on the lids. Then everything is as usual: we put the jars upside down, cover them with a blanket, and allow them to cool gradually for 1-2 days. Store in a cool, dark place.

By the way, there is another way to prepare juice (or sauce). It's even easier and faster. We won’t need to cook, sterilize, or roll anything. Just freeze the juice in plastic bags. Naturally, they must be extremely clean and be able to be hermetically sealed.

This method is much more useful, since all vitamins and enzymes are preserved. A life-giving drink in winter!

How to make delicious tomato juice without pulp

Yes, the above recipe will not be to everyone's taste. Some people want liquid juice without any pulp, seeds, or anything like that. No problem! You can make this at home too. The question is what you will use to separate the pulp from the juice.

You can use a juicer, but if you plan to make a lot of juice (several liters, cans), then the risk of the device breaking increases. I don't recommend it.
It will be great if you get a special attachment for a meat grinder, with which you can squeeze out the juice, and not its mixture with pulp.
There is a third option, an old one, not very convenient, but trouble-free. This is a regular sieve. We cook the tomatoes until soft, and then gradually rub them through a sieve. As a result, at the top there is pulp, which, by the way, you can use in soups and stews, and at the bottom there is clean, even slightly transparent juice.

You can also squeeze out the tomato mass using several layers of gauze. Another simple method, but it requires skill, time and physical strength.

Video from detailed process preparations

How to diversify and improve the taste of tomato juice

Yes, pure, whole juice is good, but even it becomes boring over time, and people unwittingly add salt, sugar, or something else to it. Let's collect and summarize all the additives that serve to diversify the taste and aroma of homemade juice.
Salt is almost always added. Some people add just a little 1-2 teaspoons, others like a more salty taste and add tablespoons of salt.
Sugar. Sugar is not added to make the juice sweet, no! It's here for a nice touch of salt. So that on the tongue there is this wonderful indescribable feeling of playing, transfusion of sweet, sour and salty.
Vinegar, lemon juice, citric acid. This serves both as a preservative and to create a slight sourness, refreshing and stimulating the appetite.
Spices in the form of pepper, ground sweet paprika, cloves, cinnamon, coriander, bay leaf. This one is for flavor and a slight kick.
For those who like something spicy, we recommend adding a little ground red pepper or chopped chili pepper to the juice.
Don't forget about other vegetables and even fruits. Add apples, bell peppers, onions, a little greenery. All this is cooked and crushed in the same way (or rubbed through a sieve).

This is the material for today! Now you know that you can make tomato juice at home not only from water and tomato paste, but also from real tomatoes. Moreover, the final product will be much tastier and healthier than store-bought, since you are doing everything for yourself.

Tomato juice- a storehouse of vitamins A and C, as well as potassium and other benefits for work cardiovascular system minerals and trace elements. This juice contains a lot of dietary fiber and fiber necessary 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 is, of course, 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

Do you love homemade tomato juice and want to make it quickly and correctly? There is nothing simpler, because to prepare it you will need only 2 ingredients: ripe red tomatoes without damage and salt. Also make sure that you have clean jars ready, scalded with boiling water.

For 1 liter of homemade tomato juice you will need:

Tomatoes - 1.5 kg
Salt - 20 g

Wash the tomatoes, peel the stems and cut them into pieces, then grind them in a meat grinder or using a juicer. Bring the tomato mass to a boil in a thick-bottomed saucepan, strain through a colander to remove seeds and skin. Pour the juice into an enamel bowl and boil for about 10 minutes until the foam disappears. Add salt and ground black pepper to taste. Pour the prepared juice into heated jars, cover with lids and roll up.

Subtleties of cooking

Despite the very simple recipe for homemade tomato juice, the process of preparing it still has some subtleties that must be taken into account in order to achieve the ideal result. For example, you should think in advance what kind of 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 juice with sourness, which is more suitable for preparing various main courses or borscht.

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

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

How to make homemade ketchup from tomato juice

It’s hardly worth reminding that for the most part, the ketchups that you find in a wide assortment on supermarket shelves today are instead 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. But homemade 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 it becomes thick, then add salt, sugar and vinegar. The thickening process can last an hour and a half. When the juice has a consistency similar to ketchup, add the necessary spices. When hot, place into sterile jars, seal them and leave to cool, upside down.
This is not the only homemade ketchup recipe. Try also making your own flavorful sauce with onions and garlic

How to make your own tomato paste for the winter

Homemade tomato paste is easy to prepare and always turns out much tastier (not to mention healthier) than store-bought. The entire complexity of the process consists in thickening not through artificial preservatives, but through 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

Wash ripe, red, soft tomatoes, cut into 4-6 parts, then put in a saucepan and put on fire. Cook the tomatoes over medium heat for about 40 minutes after boiling. Then, when you have obtained pulp with a consistency similar to porridge, rub the boiled mass through a fine sieve to remove unnecessary skin and seeds.

The resulting tomato juice will need to be simmered 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 thickness. Place the paste into prepared jars, screw and leave to cool upside down, covered with a towel. Once they have cooled completely, move them to a cool, dry place to wait until winter.

There are times when tomatoes in the garden have burned out or begun to deteriorate. To avoid the situation of product transfer, you can make tomato juice without a juicer at home. A ground and boiled tomato drink will be perfectly preserved in this form until winter.

Tomato juice in the diet

Tomato juice should be added to meals at least once a day. This life-giving liquid has many properties, namely:

Medicinal. Contains natural substance pectin, thanks to which atherosclerosis can be avoided. Also, this substance prevents varicose veins, reduces the likelihood of vein thrombosis and has a beneficial effect on the entire circulatory system. In addition, due to the presence of pectin, tomato juice obtained without a juicer lends itself to excellent preservation at home, as it has a jelly-like texture. IN pure form pectin is extracted from vegetables to serve food additive, as a structure former, in the production of juices, drinks, yoghurts, mayonnaise and other things;
Useful. The vitamins found in tomatoes - A, B, C, H, P, PP - saturate the body and have a beneficial effect on metabolism. Potassium, calcium, magnesium, iron, phosphorus and others have a positive effect on the cardiovascular system;
Invigorating. Saturated with vitamins, carbohydrates, beneficial elements, dietary fiber, organic acids, tomato juice simultaneously quenches hunger and thirst. In addition, from one glass of this drink you immediately feel a surge of strength and invigorating energy.

Canned tomato juice

Making provisions from tomato juice is an easy, cheap and quick option. Those who have a juicer should not think about wasting time and effort at all. For those who are still wondering how to make tomato juice without a juicer, several options will be presented.

Recipes for making tomato juice for the winter without a juicer

To prepare the juice you will need tomatoes, salt, a meat grinder, two enamel bowls, a saucepan, a sieve or gauze.

Tomato juice from red tomatoes

Canning steps:

Tomato juice for the winter without a juicer is ready.

For 8 liters of tomato you need 100 g of sugar.

Tomato juice from yellow tomatoes

Fleshy, dense and there is little liquid in them. It is advisable to preserve the juice from such vegetables with pulp. To make this nectar, it is better to choose the following varieties: honey drop, honey spas, persimmon.

Canning steps:

Tomato juice with added basil

Canning steps:

When cooking a tomato, you need to skim off the foam on top so that the juice cooks faster.

Tomato juice with added garlic

Canning steps:

Tomato juice with pulp and sterilization of cans

For those who don’t know how to make tomato juice for the winter, a recipe without a juicer and without a meat grinder is at your service. There are also cases when you don’t even have a meat grinder at hand, and there are a lot of overripe tomatoes waiting to be canned.

Canning steps:

Tomato juice without a juicer at home can be combined with various additives: celery, vinegar, bay leaf, and can even be combined with other juices: apple, beetroot, carrot. It all depends on your preferences and capabilities. The canning steps will not change significantly, only the resulting flavor will change.

Summer is the time for harvests and conservation. In the summer, housewives strive to prepare more delicious food so that winter table there was plenty to choose from and something to diversify your daily diet. Among the preparations and preparations, there is nothing more practical, simpler and healthier than tomato juice at home for the winter - very tasty juice prepare from minimum quantity products and spices. However, such a valuable product as homemade juice Tomatoes can be used for more than just drinking or adding to cocktails. Tomato juice is also used as a base for making soups, sauces and gravies. If a sufficient number of juicy and aromatic tomatoes have grown in your beds this year, and the strongest, most beautiful and small ones have gone to pickling, we suggest using their softer and larger “brothers” for making juice. We will tell you in detail how to prepare tomato juice for the winter at home from tomatoes and show you with the help of photo and video recipes.

In order to get the “blood of innocent tomatoes,” as some comedians say, housewives resort to various tools and technologies. The most popular of them are a juicer and a meat grinder with a special attachment (and also without it). But for squeezing tomato juice, more modern technical devices are also used - for example, juicers and food processors. However, after using them, a lot of cake remains. It can be reused and cooked, for example, we just demonstrated it in one of the previous culinary materials. Some housewives are accustomed to squeezing juice through a metal or nylon sieve, and in this case little waste is obtained - only seeds and peel. And all the most delicious, valuable and healthy things go into juice.

Regardless of which of the above methods is used when squeezing juice, the most delicious product is obtained from homemade juicy round tomatoes. Here you can use soft, bruised fruit from a market stall or huge tomatoes that have grown under the generous summer sun in your garden bed. Even if your tomatoes are baked or slightly overripe, they can be trimmed and safely used for making juice. What is definitely forbidden to put in tomato juice are rotten tomatoes, since the jars are finished product may swell and burst, and the juice itself will have an unpleasant aftertaste. In this article, we will try to protect you from such mistakes and tell you how to make the most delicious juice from your favorite tomatoes and preserve their value.

Tomato juice for the winter at home: recipe using a juicer

In this section we will tell you how to prepare classic tomato juice for the winter at home using a juicer: the recipe is so simple that even those who have never made it before can handle it. As we mentioned above, Juicers are either electric or mechanical(or manual ones, similar to a meat grinder with a special attachment). You can use any of these devices, not forgetting to timely clean the juicer knives from the pulp, which greatly complicates the process of squeezing juice.

To prepare one liter of juice you you will need one and a half kilograms of tomatoes, ten grams of salt and one or two tablespoons of sugar. To taste, you can add black and allspice, coriander and ground paprika.

Now we will describe the whole process to you quickly, easily and, most importantly, step by step with photos.

Prepare the tomatoes: wash, dry, cut in half and remove the stem. All defects should also be cut out, and then chop the tomatoes even smaller - into 4-8 parts (depending on the size of the tomato).
Extract the juice using any juicer you have at your disposal.
Pour the juice into an enamel, ceramic or cast iron pan and place it on the fire. You can also use stainless steel cookware, however under no circumstances made of aluminum, since this metal releases harmful substances from interaction with acid.
Boil the juice, skimming off the foam, then add salt, pepper, and sugar and cook for 10-15 minutes.
Place the finished juice in sterilized jars and seal. Turn the workpiece over and wrap it with love.
Hide the jars in your supplies and consume in winter to replenish microelements and vitamins.

In this part we will tell you a few secrets on how to cook delicious juice tomato at home: a recipe for the winter involves using a meat grinder. However, after this still you should pass the mixture through a sieve, which allows you to get rid of seeds and peels. If you don't want to bother with a sieve, you can skip this step; it doesn't affect the taste that much.

But what the taste of the product probably depends on is the variety of spices, thanks to which the juice acquires unusual spicy notes. We will tell you about just such a spicy recipe.

To prepare aromatic juice, take 8-9 kilograms of tomatoes - ripe and fresh. Of this amount, tomato you will get about 7 liters of freshly squeezed juice. We will add the following spices to the juice:

7 bay leaves;
10-12 black peppercorns;
3 allspice peas;
3 clove inflorescences;
3 teaspoons salt;
2 teaspoons sugar.

Heat treatment juice will not take you much time - after all, you want to preserve the maximum of vitamins. Boil the juice, add spices and cook for 15 minutes. IN don’t forget to remove the foam during the process and regulate the fire. Pour the finished juice into jars and roll up under sterilized lids.

Bon appetit and delicious experiences to you! If any of the juice preparation processes are not clear to you, watch the video recipe.

Red Tomato Juice: A Finger-licking Recipe

Practically waste-free production juice is possible using a conventional sieve. If you don’t have a juicer and meat grinder at hand, this simple method will help you out. Agree, when there is no equipment at the dacha, but there is a bunch of ripe tomatoes and the desire to prepare something healthy and very tasty for the winter, this method works great.