Foreword

The best canned foods are those that you have prepared yourself, you know what you put in and how much, how you cooked it. This is especially true for juices. You shouldn't buy it in the store - it's better to make it yourself!

To make tomato juice, only selected ripe tomatoes should be used. If unripe fruits are processed, the juice will have a sour taste, and in the case of overripe ones, it will turn out to be insipid, tasteless. Studies, as well as the experience of technologists involved in the industrial production of tomato juice, have shown that products made from tomatoes with a ratio of sugars to acids of about 8 have the highest taste.

Such indicators have the following pure varieties of tomatoes: Kharkivsky 55, Lettuce, Simferopolsky, Pervenets, Yuzhanin, Miracle of the market, Akhtubinsky, Marglob Large-fruited 220, Brekoday, Krasnodarets, Lighthouse, New Anant 19, Yerevani 14, Odessa 19, Tamanets 172, Kolkhozny 34. Accordingly, the most delicious juice for the winter will be obtained with the home processing of tomatoes of these particular varieties.

Close the containers with clean sterilized lids. Banks should be filled almost to the very edges of the necks - the more air remains under the lid, the higher the loss of vitamin C during storage will be.

The fruits selected for the manufacture of juice according to the selected recipe must be whole, intact and free from rot. Only in this case, the finished product will not have foreign flavors, and its seaming can be done without boiling and sterilization, which worsen the taste and lead to a decrease in the amount of vitamins in the preparation for the winter. If the choice of tomatoes is not rich and there are spoiled fruits, then the places of damage are carefully cut out, the squeezed product is boiled for 15–20 minutes, stirring and removing the foam, and then poured into prepared jars.

When only high-quality tomatoes are used, the squeezed juice is heated to 82 ° C and immediately poured into containers. This is necessary to reduce the activity of the pectase enzyme contained in tomatoes, which causes sedimentation of pulp particles, leading to a deterioration in the consistency of the finished product and its separation during storage. Some housewives do not subject the juice to heat treatment at all and pour it into prepared containers immediately after squeezing, apparently guided by the fact that it is not destined to be stored for a long time, and very soon it will be all drunk.

If, for reliability, someone wants to sterilize the finished product before seaming, then the duration of this procedure for half-liter containers is 20 minutes, for liter containers - 30 minutes, for 2-liter containers - 45 minutes, and for 3-liter containers - 60 minutes. Although this is not necessary for juice prepared in good sanitary conditions and in compliance with the technology.

After seaming, hot jars are turned upside down with lids and wrapped in a thick warm blanket or something similar. When the finished product has cooled to room temperature, it is removed to a place intended for storage. This preparation for the winter is stored for the longest time at 0–+5 ° C and in the absence of lighting. Sometimes there is a stratification of the tomato product - the pulp in the jar settles to the bottom, and a yellowish transparent liquid collects on top. In some cases, the pulp is concentrated in the juice in layers. Although in appearance such a product is not very attractive, it is quite suitable for food.

Before processing tomatoes, they should be prepared: thoroughly washed, dried and removed from their stalk. In some recipes, it is proposed to peel the fruit from the skin and cut out the core from them. This practically does not affect the quality and taste of the finished product, but only complicates and slows down the cooking process, so this is not necessary at all. Just before squeezing the juice, the tomatoes are cut into several pieces.

The recipe for preparing tomato juice for the winter, in the generally accepted sense of the word, is actually only one. It is necessary to prepare the fruits, process them, and pack the squeezed product and put it away for storage. As suggested in some "recipes" - to add any spices and other ingredients - it will be anything, some kind of drink or preservative, but not tomato juice, especially if you also use vinegar with vegetable oil.

The classic cooking recipe excludes even the addition of salt. It will not affect the duration of storage in any way, but it is better to salt before drinking juice and to taste. Some differences may be in the technology of preparing a tomato product for the winter. They are determined by the quality of the selected fruits, which has already been described above, and can also be expressed in the use or not use of one or another equipment (for example, a juicer). However, this does not change the recipe.

Some people mistakenly divide this preparation into just juice and juice with pulp. Alas, regardless of the chosen tomatoes for processing and preparation technology, any natural homemade tomato juice is with pulp. It just can be more or less, and the juice, respectively, at the same time - thicker or thinner, watery.

Making tomato juice at home is not as difficult as it seems. Such preparations for the winter are not only very appetizing, but also have significant benefits for the body. This drink will help people with intestinal disorders, diseases of the nervous system, heart disease, as well as those who want to lose weight. It turns out that this product controls the metabolic processes in the body, which means it promotes weight loss.

It is self-made tomato juice for the winter without sterilization that will retain all the useful qualities of this vegetable and its unique taste.

The benefits of the drink

The benefit of this drink is that it contains many vitamins (A, C, PP) and minerals (calcium, chlorine, iodine, etc.). A set of such useful elements ensures the normal functioning of all internal organs, accelerates metabolic processes in the body, and contributes to the rapid removal of toxins.

Tomato juice is a prophylactic to prevent the development of cardiovascular diseases.

It also has other positive aspects:

1. It contains components that positively affect the production of serotonin. This substance is able to restore the nervous system, especially after stressful situations.
2. The drink fights intestinal microorganisms, inhibits the processes of decay in the digestive tract and cleanses the body. Tomatoes are well digested and assimilated, and in addition, they are quickly excreted from the body.
3. Eliminates constipation and other disorders of the intestines. It has choleretic and diuretic properties.
4. Recommended for urolithiasis, anemia, overweight.
5. Tomato reduces blood sugar levels, so it is recommended for people with diabetes.
6. This product is recommended for use in thrombosis.
7. It can be drunk during lactation, but in this case it is worth making sure that the child is not allergic.
8. Freshly squeezed tomato juice is very useful, acting as a natural antioxidant.

Disadvantages of the drink

There are some negative aspects of this product:

1. It is worth remembering that if you use a tomato drink in moderation, then it will not harm a person. Its negative effect on the body will be if this product is mixed with starch.
2. The drink will lose almost all of its beneficial properties if mixed with table salt. It is better to replace salt with vegetable oil, mainly olive oil.
3. Spicy tomato juice can harm health, especially if there are problems with the kidneys, liver or stomach.

Standard tomato drink for the winter

To cook delicious tomato juice for the winter at home, it is not necessary to shine with culinary talents. Difficulties can arise only when preparing tomatoes. Before grinding, they must be peeled off. To do this, 2-3 minutes the fruits need to be blanched in boiling water.

Any variety of tomatoes is suitable for making a drink, the most important condition is that they are fresh, without rot and other defects. Otherwise, the drink will turn out with an unpleasant aftertaste, and its shelf life will be short.

If you want to get more drink, choose juicy fruits. Meaty tomatoes will give the drink a thick consistency, and it will be more like a sauce.

To prepare tomato juice for the winter, chop the tomatoes, put some salt and put them on the stove for 15-20 minutes. After that, pour the drink into sterilized containers that are hermetically sealed.

To cook tomato juice according to GOST, it is necessary to prepare the following products:

• 1 kg of tomatoes;
• 0.5 tsp salt.

To prepare a delicious drink, you must perform the following steps to preserve tomato juice:

1. Rinse the tomatoes thoroughly. With a sharp knife, make a shallow cut on each tomato. After that, they are folded into a separate bowl and filled with hot water.
2. After holding for 2-3 minutes, the water is drained, and the peel is removed from the tomatoes. The place where the stalk is attached is cut off, this is where all the harmful nitrates accumulate. After that, the tomatoes are cut into slices and chopped in a way convenient for each housewife.
3. The liquid is drained into the pan, salt is added. The mass is cooked for 15-20 minutes.
4. Do not forget to remove the foam that forms during the cooking process.
5. After that, the liquid is poured into pre-sterilized glass containers and twisted. Next, the jars should be turned upside down and wait for them to cool completely. If there are no leaks, they can be moved to a pantry or other storage location for spins.

You can prepare tomato juice without salt, but the taste will not be very pronounced.

Jars preparation

It is very important to properly prepare jars for making tomato juice at home. Before washing and sterilizing them, carefully inspect each container. It should not have cracks or chips.

Banks are sterilized in the following ways:

• use an aluminum circle on a container of boiling water;
• use a grill from a device for cooking manti;
• put in an oven preheated to + 150 ° C.

Banks with a capacity of 1 liter are sterilized on average for 15 minutes, two-liter containers - 20 minutes.

When the tomato drink is closed, and the jars are neatly folded with the lid down, they are covered with a warm blanket or blanket until they cool completely. If the liquid even in a small amount flows out, then you should definitely change the lid on the jar.

After the canned product has completely cooled down, it must be removed to a cold place.

Selection of tomatoes for juice

The question of how to make good quality tomato juice at home can be answered unequivocally: choose the most ripe, juicy and red tomatoes. They should taste sweet. Yellow and green tomatoes do not make a good drink. Unripe and overripe fruits will not work. If the canned tomatoes are unripe, then the drink will acquire a bitter taste, with overripe fruits, the juice will become tasteless. If you are preparing juice as a seasoning for dishes, then you do not need to make it liquid. It is more convenient to prepare tomato juice for the winter through a juicer. It's much faster than making the drink by hand.

Approximately 1.5 kg of tomatoes are used for 1 liter of finished juice. According to the standard, tomato juice is prepared through a juicer with the addition of a small amount of salt, but if your family has already formed certain preferences for the production of a drink, then you can add sugar, spices or combine tomatoes with other vegetables to taste.

Recently, more and more housewives prefer to cook tomato juice in a juicer for the winter. Tomatoes in it are processed with steam, due to which most of the nutrients are preserved. How much to cook tomato juice in this way, especially from tomato paste, depends on the specific recipe.

Preparation of tomato juice for the winter with vinegar

This recipe for tomato juice for the winter will allow the drink to be stored for a long time.

To make a drink, observe the following proportions:

• 1 liter of pre-made homemade juice;
• 1 tbsp vinegar;
• 1 tsp salt;
• 1 tbsp Sahara.

We prepare the drink as follows:

• all ingredients are mixed;
• the mass should boil;
• while the juice is brewing, I sterilize the jars for 10 minutes;
• the juice is poured into jars, the lids are twisted, and the containers are left under a warm blanket until they cool completely.

If you cook tomato juice without a juicer, then the fruits are scalded beforehand. After that, the peel is removed from them, then they are crushed with a meat grinder, and juice is squeezed out of the tomato pulp through a sieve.

Tomato juice with the addition of allspice

For this recipe you will need the following products:

• 1.5 kg of tomatoes;
• 4-5 grains of allspice;
• salt to taste;
• 5 bay leaves.

How to prepare tomato juice:

1. Tomato fruits are well washed.
2. Cut into pieces, cut off unnecessary ponytails.
3. The workpiece is ground with a blender.
4. The resulting mass is poured into a saucepan.
5. Then all the pulp is ground through a metal sieve.
6. The liquid is placed on the stove.
7. Other products are added there.
8. After boiling, the mass remains on fire for another 10 minutes.
9. The jar is sterilized with steam.
10. After that, a brewed hot drink is poured into it.
11. All containers with juice are wrapped in a blanket until they have completely cooled down.

Such a hand-made drink cannot be compared with what is made at the factory.

Tomato juice with garlic

This juice is made from a large number of tomatoes. 11 kg of tomato is taken immediately. The sequence of work is the same, i.e. first, the fruits are washed, the stalks are removed, then the tomatoes are cut into slices.

After that, all the ingredients are placed in a juicer, thanks to this, juice without pulp is obtained. Then set the pot with the drink on the fire. How much such juice is digested needs to be carefully monitored. When the mass boils, the heat must be reduced.

7 tablespoons are added to the juice. salt (about 175 g) and a little sugar. For a pleasant taste, 400-700 g of this product is enough. The juice is boiled for another 5-10 minutes. Then chopped garlic (3-4 cloves) is added there.

Then you need vinegar (9%), you take it in the amount of 275 g. Now it's up to seasonings. For 11 kg of tomatoes you will need:

• 30 grains of allspice;
• 10 cloves;
• a little red pepper;
• cinnamon to taste;
• quite a bit of nutmeg (on the tip of a knife).

After adding seasonings, the juice is boiled at home for another 15 minutes. After that, it is bottled in sterilized jars.

Recipe for tomato juice through a meat grinder with sweet bell pepper

Delicious tomatoes go well with bell peppers. Therefore, in the recipes of many dishes with tomatoes, this product is also present.

For the production of the drink you will need the following ingredients:

1. 1 bucket with tomatoes.
2. 3 pieces of sweet bell pepper.
3. Garlic - 3-5 cloves.
4. 1 bulb.

Rolling sequence:

1. Vegetables are washed and cleaned of unnecessary components.
2. Tomatoes cut off from the stalks are doused with boiling water and immediately immersed in cold water, so the peel is removed so well. All tomatoes are peeled.
3. Bulgarian pepper is cut, seeds are cleaned from it.
4. The onion is cut into small pieces.
5. All prepared ingredients are passed through a meat grinder.
6. The mass is filtered through a metal sieve or squeezed with gauze.
7. The resulting liquid is put on fire and brought to a boil. If the fruits are digested, then the drink will be less.
8. After that, a tomato drink is poured into steam-sterilized or oven-sterilized containers, they are twisted with metal lids and left under a warm blanket to cool.

Tomato juice with basil

If you add basil to tomato juice, the drink will become very fragrant and acquire an unusual taste of greens. Preservation involves the use of overripe fruits. But make sure that they do not have rot. Basil is used both fresh and dried.

What you need to make a tomato drink:

• 4-5 kg ​​of fresh tomatoes;
• 1 bunch of basil;
• 50-100 g of table salt;
• 100 g sugar.

Step-by-step instructions on how to cook tomato juice with basil at home:

1. At the beginning of preparation, the same actions are performed as for other types of tomato juice. Tomatoes are washed and cut, the stalks must be removed.
2. First, pass the vegetables through a meat grinder, then use a blender or juicer to get pure juice.
3. If seeds and peel remain, it is worth grinding the liquid through a sieve. But if that doesn't bother you, leave it as it is.
4. After that, the mass made is placed on fire for 20 minutes. It can be digested, so you need to carefully monitor the time.
5. During this time, jars and lids are being prepared for twisting. The jars are steam or oven sterilized, and the lids are boiled in water for several minutes.
6. A few minutes before removing the juice from the fire, salt, sugar and basil are added to it. If you take this herb in dried form, then you will need a little of it, because. Dried basil has a stronger odor than fresh basil.
7. Then the drink is poured into cans and twisted with metal lids.
8. At the final stage, as in other recipes, the jars are turned over and wrapped until completely cooled.

Tomato juice with dill

Dill also gives the tomato drink a special taste and aroma.

Here's how to make tomato juice for the winter with your own hands with the addition of dill:

• 2.5 kg of ripe tomatoes;
• 1.5-2 bunches of dill;
• 120 ml of table vinegar (6-9%);
• 30 g of sugar;
• 15 g fine salt;
• 5 bay leaves.

How to brew a drink:

1. The fruits are washed and all inedible parts are removed. To get pure juice, the fruits are first scrolled in a meat grinder, then rubbed through a sieve, and finally the drink is squeezed through gauze.
2. Now pour the juice from the tomato into a heavy bottomed saucepan and immediately add the salt and sugar.
3. When they are completely dissolved in the liquid, vinegar is added there, and the drink is put on a small fire so that it languishes for a quarter of an hour.
4. During this time, dill is prepared, it is washed, and unnecessary parts are cut off. Then the bundle is crushed and, together with the bay leaf, is lowered into boiling juice.
5. After that, juice is poured into sterile jars, still warm. They are twisted according to the standard scheme.
6. In the same sequence, you can prepare tomato juice for the winter at home with the addition of celery instead of dill, you will also get a very interesting taste. In addition, celery is rich in vitamins, invigorates and charges with positive energy for the whole day.

Adding beet and apple juice to tomato drink

For 2 kg of tomatoes, prepare 1 liter of apple juice and 200 ml of beet juice.

The sequence of work begins with washing the tomatoes and chopping them. Use a juicer to make juice from tomatoes.

Apple and beet juice are added to the saucepan with tomato juice. When the mass boils, pour the liquid into the jars. In winter, you will be happy with this drink, because. it has a lot of useful elements, minerals and vitamins. And it is done without difficulty.

Tomato juice from tomato paste: recipe.

There are times when there is no time to prepare a tomato drink for the winter. But you can use high-quality tomato paste. A drink from it, of course, will not be as useful as one made with fresh tomatoes. But in terms of taste, it will not yield to a canned product, and at a price it will be cheaper than a ready-made store.

To decide how to make tomato juice from tomato paste, one condition must be met: to prepare a tomato drink from ready-made paste, it must be of high quality and consist only of tomatoes without the addition of other ingredients.

It is not difficult to prepare tomato juice from tomato paste, it is enough to dilute 1-2 tsp in a glass of water. concentrated mass.

Conclusion

Thus, making tomato juice at home is quite simple. But if you want to drink a delicious fortified tomato drink on cold winter days, you will have to work hard in the summer.

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

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

Tomato juice for the winter from yellow tomatoes

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

Cooking:
Prepare the tomatoes, wash them thoroughly, sort them out so that there are no spoiled fruits, cut off all ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but you really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder, and wipe the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel 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 seaming, 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, put the jars upside down, cover with a blanket and leave to cool completely.

Tomato juice with basil

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

Cooking:
Prepare the tomatoes, wash them, remove the stalks and cut the fruits into pieces. Put the cut tomatoes into a juicer, if not, then pass the tomatoes through a meat grinder, and then wipe the resulting mass through a sieve. Fragrant juice is ready, it remains only 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 the steam, and boil the lids. Add 1 tbsp to juice. salt and 1 tsp. sugar, lay out a few sprigs of basil. If fresh basil is not available, feel free to substitute dried basil. Pour the finished juice into hot sterile jars, immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, 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 peas of allspice,
½ tsp ground red pepper,
6-10 cloves,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.

Cooking:
Wash the tomatoes, peel the stalks and cut into several pieces. Run the tomatoes through a juicer to get pure tomato juice without the skin or seeds. Pour the prepared tomato juice into an enameled saucepan, put on 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. Boil for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Tomato juice with pulp

Ingredients:
1.2 kg of tomatoes,
2 tsp salt.

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

Tomato juice with bell pepper

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

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

Tomato juice with dill

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

Cooking:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes, in no case should you use cracked or rotten vegetables. Wash 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 boil 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. Keep this juice in a cool place.

Tomato juice with vinegar

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

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

Tomato juice with bay leaf

Ingredients:
14 kg slightly overripe tomatoes,
2-3 sweet peppers
2-3 bay leaves,
5-6 cloves,
5-6 black peppercorns
salt.

Cooking:
Wash the tomatoes, cut into large pieces, wash the pepper and remove the seeds. Squeeze everything out with 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 black ground pepper,
1 tbsp salt.

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

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

Cooking:
Wash the tomatoes well and pour over with boiling water. Then cut the tomatoes into slices and rub through a sieve or squeeze the juice with a juicer. Add apple and beetroot juice to the resulting tomato mass, bring the mixture to a boil. At this time, prepare sterile jars and lids. Boiling pour the juice into jars, roll up the lids.

Ingredients:
tomatoes,
water.

Cooking:
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 wipe the soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour boiling juice into prepared jars, roll up the lid and, after cooling, put it in a cool place. This juice can be stored for several years. Add salt to taste before drinking.

From juicy, fresh, ripe tomatoes, a fragrant, thick juice with a rich taste is obtained. No store-bought tomato juice compares to homemade juice. Pretty simple recipes, a little patience and time, and you will be provided with delicious, appetizing and healthy tomato juice for a whole year!

Tomato juice for the winter at home is much tastier than store-bought, even if you just add a little salt. And if you mix spices in jars and bottles with tomato juice or create a blend of tomato juice with other vegetables? This is such a delicious treat, trust me!

But, before you start harvesting tomato juice, you need to meet several conditions.

• When choosing tomatoes for juice, pay attention to the ripeness of the fruit. Tomatoes should be soft, you can even use slightly dented, substandard or slightly spoiled. Just try especially carefully to remove everything superfluous and unnecessary;
• Tomatoes for juice should be fleshy. Choose the appropriate varieties when planning to plant tomato beds on your precious piece of land. Hard tomatoes are good for pickling, but not for juice;
• Particular attention should be paid to cleanliness. Juice jars and bottles should be washed thoroughly with hot water and laundry soap or soda and warmed up well. Sterilization of containers can be carried out both in the oven and over steam. In both cases, sterile jars should be slightly cooled before bottling;
• Roll-up lids must be acid-resistant - in other words, coated with a special compound. As for screw caps, there are no problems with them;
• Do not reuse screw caps to seal juice. It is better to close them with jars of jam. Tomato juice (and not only it) requires complete sealing, and second-hand lids may have damage on the inside that is not visible to the eye, which can lead to air penetration and product deterioration.

Tomato juice for the winter at home can be obtained in several ways. Culinary Eden offers you all these ways, and you already choose what is more convenient for you.

The easiest way to extract juice from tomatoes is with a juicer. But do not expect branded foreign beauty juicers to help you in this matter. You are tormented with them, since the machine will work for 10 minutes, and rest for half an hour. The best choice is the nozzle for extracting juice from soft fruits. It is screwed onto a regular cast-iron meat grinder. You can use an electric meat grinder, things will go more fun. Waste is small, but it exists.

The old-fashioned way of taking juice from tomatoes is by boiling and rubbing. Prepared tomatoes are cut, put in a saucepan or cast iron and boiled until soft on the stove or in the oven. The resulting mass is rubbed through a sieve. It is easier to use metal, but if you do not want to lose the vitamins remaining after heating, wipe through nylon. This is perhaps the most waste-free method in which all the juice is squeezed out almost dry. Only skins and seeds fly into the bucket. But he is also the hardest.

You can simplify your task and pass the tomatoes through a meat grinder, heat them in a saucepan or bowl and also rub through a sieve. Just do not use aluminum containers to heat the tomato mass, aluminum does not like an acidic environment.

Juicing in a juicer will undoubtedly make your life much easier. The only concern will be only periodic stirring of the tomato mass so that the skins do not interfere with the flow of juice into the container. But this problem is easily solved if you spend a little time removing the skin from the tomatoes. Add spices immediately to the juicer along with the tomatoes. There is quite a lot of waste left, but they can be used for cooking homemade ketchup, preparing winter salads or preparing a spicy appetizer with garlic and horseradish, which for some reason everyone calls adjika.

Now let's get to the recipes.

Classic tomato juice

Ingredients:
1.5 kg ripe tomatoes,
10 g salt
1-2 tbsp Sahara,
spices (ground black pepper, ground coriander, sweet paprika, etc.) - to taste and desire.

Cooking:
Squeeze the juice in any way, heat it to a boil, adding all the spices to taste, pour hot into jars and roll up. Turn over and wrap for a couple of days.

The output of the finished product is approximately 1 liter. If you squeeze the juice through a sieve, it will come out more.

Tomato juice with vinegar

Ingredients:
2 kg of tomatoes,
1 kg of sugar
50 g salt
50 ml 9% vinegar,
30-50 peas of allspice,
10-15 cloves,
5-7 tsp ground cinnamon,
1-2 tsp red ground pepper,
garlic - to taste
a pinch of nutmeg.

Cooking:
Squeeze the juice in any way and pour into an enamel container. Put on fire, bring to a boil, reduce heat and cook at a low boil for 30 minutes. Add salt and sugar, boil for 10 minutes, then put the rest of the spices and garlic, passed through the press, keep on fire for another 10 minutes and pour into sterilized jars. Roll up, turn over, wrap up.

The taste of the resulting juice is rich, spicy, and if you add hot pepper, you get the perfect ingredient for Bloody Mary.

Tomato juice with sweet pepper and garlic

Ingredients:
5 kg ripe tomatoes,
2-3 pods of sweet pepper,
1 onion
1 tbsp salt,
1-3 tbsp Sahara.

Cooking:
Squeeze out the juice from the tomatoes. Peel sweet peppers and mince together with onions and garlic. Mix with tomato juice, heat to a boil, hold on fire for 10 minutes and pour into jars. Roll up, turn over, wrap up.

You can make tomato juice for the winter at home even more useful by adding juices from other vegetables to it. For example, beetroot is very useful, but not every child (and even an adult) will agree to drink beetroot juice. And mixed with tomato - please! Add any juice that matches your taste with tomatoes, and get healthy and tasty cocktails. The main condition is that tomato juice should be at least 50%, and preferably all 75%. Salt and sugar are not necessary to add or you can reduce their amount by adding to taste already at use.

Good luck preparing!

Larisa Shuftaykina

Agree, homemade juice is much better than store-bought, from a pack. Even if you don't have a juicer, you can make delicious tomato juice at home. Moreover, it will turn out to be even richer in taste. Indeed, unlike a juicer, which squeezes only liquid out of tomatoes, using the method described below, you can save all the valuable pulp, which, as a rule, is thrown away along with seeds and skins.

Tomato juice at home without a juicer for the winter is a guarantee of a homogeneous, moderately thick and completely natural juice with a lot of pulp, without preservatives and other chemicals. Juice prepared at home using the described technology can simply be drunk chilled or used as a dressing for fish and meat dishes, as well as for preparing all kinds of sauces and soups.

Ingredients

• tomatoes 4 kg
• salt 0.5 tbsp. l.

How to make tomato juice without a juicer

Shake the bottle well before drinking and serve the juice chilled. You can additionally season the drink with salt and hot chili pepper. If desired, homemade tomato juice can be diluted with cold boiled water to the desired consistency.