Tomato juice for the winter. Tomato juice: a recipe without a juicer

Good afternoon friends!

How to maintain a large crop of large, fleshy sweet tomatoes grown in your greenhouse? The first thing that comes to mind after the stock of fantasies of all kinds of preparations for the winter has been exhausted is, of course, tomato juice!

I propose best recipes and ways to prepare a very tasty and healthy drink at home.

I remember my childhood, in a pioneer camp, in the dining room there was a poster: “Drink tomato juice, son, you will be slim and tall,” and its unforgettable taste, which quenches thirst well. Unlike store-bought, homemade vegetable drink greatly benefits in quality and taste. Now the grandchildren are also coming up with a glass: “Can I add supplements?”

Hope it's amazing delicious preparation like -, you will also like it. And yet, while walking through the expanses of the Internet, I came across Alina's blog with interesting recipes for adjika at home - you will lick your fingers. Take a look, you won't regret it!

Thick tomato juice with pulp for the winter

Cooking by classic recipe, with their own hands, without a meat grinder and juicer.

1. We choose well-ripened, fleshy, sweet fruits.

2. For a 3-liter jar, we need 3.3-3.6 kg and salt, we will calculate it based on the amount of liquid received.

3. For 1 liter of juice put 10 g of salt and 1 tablet of ascorbic acid. If you cook for one or 3-liter jar, change the proportions accordingly.

4. Pure tomatoes, with the stalks removed and the white core, cut in any way.

5. Put in a saucepan, bring to a boil and boil for 5-10 minutes (the time depends on the variety), over low heat, stirring occasionally. We don't add anything. Tomatoes for this will give juice and become soft.

6. We wipe the boiled mass through a colander, with holes of such a size that the seeds do not pass.

To make the juice thick, we crush all the softened pieces and wipe them dry so that there is no pulp left.

7. We send the cake in the form of seeds and peel to a bucket, it will no longer be useful.

8. Pour the resulting liquid mass into a saucepan. Bring to a boil, add salt and ascorbic acid (it acts as an antioxidant) and pour into hot sterilized jars, to the very top.

9. Roll up and leave until complete cooling. You can not sterilize, because the tomatoes are well cooked.

Recipe for delicious tomato juice with bell pepper at home (through a juicer)

This recipe for the winter through a juicer will appeal to its simplicity and speed of preparation.

Ingredients:

4 kg tomato
600 g bell pepper
3 bay leaves
3 tsp salt without a slide

Yield: 3 liters of finished juice.

How to make juice from tomatoes through a meat grinder - a simple recipe

If you don't have a juicer and blender, no problem. We wind the tomatoes in a meat grinder and prepare natural juice with seeds, without salt, sugar, vinegar. This is how my grandmother cooks it in the village, and in winter she adds it to various dishes instead of sauce and pasta. Yes, and just drink a glass of such a thick, awesome delicious drink with a loaf of black bread sprinkled with coarse salt - you will swallow your tongue!

All we need to make it is tomatoes.

To prepare juice, we choose overripe fleshy fruits of any color: red, pink, yellow, orange.

1. We clean from the stalks, rinse under cold running water.

2. We make x-shaped cuts on the fruits.

3. Blanch for 2-3 minutes in boiling water, transfer to cold water and cool.

4. Easily separate the skin of the fruit.

5. Cut the peeled tomatoes into slices and pass through a meat grinder.

6. Pour the homogeneous vegetable mass into a saucepan, put on fire and bring to a boil.

7. Bring to a boil and keep on low heat for 20 minutes, stirring constantly and removing the foam.

8. We spread it in prepared hot jars.

If you are not sure about the reliability of preservation for the winter, you can sterilize the jars in boiling water over low heat: 0.5 liter - 3-5 minutes, liter - 8-9, 3-liter - 12-15 minutes.

This will allow you to store them at home without fear that the banks will explode.

Awesome Tomato Juice: You'll Lick Your Fingers Recipe (No Sterilization)

This is very unusual recipe. We will cook the tomatoes in the oven, and we will give the main role in creating the taste to spices and spices.

Ingredients:

for 1 liter of juice we need:

1 kg tomato
2 garlic cloves
1/2 st. l. salt
1 st. l. Sahara
1 st. l. vegetable oil
0.5 tsp nutmeg
0.5 tsp cinnamon
2 cloves
4 black peppercorns
1 small hot pepper

Cooking:

1. We take ripe fruits of red color.

2. We spread it on a wire rack and send it to the oven for 10 minutes, at a temperature of 180 degrees.

3. We pass the baked tomatoes through a screw juicer, it perfectly separates the seeds and skins. At the output we get pure juice, with a homogeneous and delicate texture.

4. Pour it into a saucepan, heat to a boil and boil over low heat for 10-12 minutes. Add all prepared spices and spices:

garlic passed through a press, it will give a bright taste and make the drink healthy;
cinnamon will add sweetish-spicy, mild taste with a delicate aroma;
black peppercorns will give spiciness and bitterness, and hot pepper (put whole) - hotness;
nutmeg will enrich with a burning-spicy taste, and cloves will add a pronounced spicy aroma.

5. Do not forget about salt, sugar and vegetable oil.

6. Boil for another 5 minutes, stirring well to dissolve and mix all the ingredients. Pour the hot drink into sterilized jars and immediately roll up the lids.

7. We open it in winter - such a rich bouquet of aroma and taste, you will lick your fingers!

How to brew homemade juice in a juicer: a recipe for the winter

Ingredients:

8-9 kg tomatoes
2 tbsp. l. salt
2 tbsp. l. Sahara

Exit - two 3-liter jars.

Cooking:

1. We take the device, I have it for 15.5 liters.

2. Pour water into the lower tray (3.5 l) up to the maximum mark.

3. The middle bowl (volume 6 l) is a juice receiver, where during the cooking process the juice will accumulate and undergo heat treatment.

4. In the upper bowl with holes (the volume for the bookmark is 6 liters), we put the chopped tomatoes. They should not be shifted, we will report during the cooking process. Close the lid tightly, put on a strong fire.

5. We wait until it boils and prepare the jars. We thoroughly wash the most vulnerable places with baking soda - the neck and bottom. Can be sterilized different ways, each hostess has his own.

How long to cook tomatoes? We focus on the table with the cooking time, which comes with the device.

6. In our case, boil for 40 minutes over medium heat, 10 minutes before the end, add salt and sugar. (optional), pour directly on the fruits in the upper bowl and mix.

When pouring jars, be careful not to burn yourself on the silicone tube through which very hot juice flows.

7. The first batch is not sterile enough, drain it and send it to the upper bowl for reprocessing.

8. To make the juice thick with pulp, we wipe the softened tomatoes from the upper container through a sieve directly into the jars, pour hot juice up to the very neck and roll up with iron lids. Additional sterilization is not required, turn upside down, cool.

10. Store in a cool dark place.

Tomato juice with basil

Would you like to try a juice with great flavors and smells? Then this basil recipe is for you! Namely, this excellent spice with the smell of lemon, vanilla, caramel, cloves, pepper and anise will not leave you indifferent.

Ingredients:

5 kg ripe tomatoes
1 st. l. salt
1 st. l. Sahara
basil to taste

If the amount of salt seems insufficient to you, you can always add it (everyone has his own taste).

Cooking:

To make pure juice, use a juicer.

Boil the missed tomato mass for 15 minutes, add salt and sugar.

Basil add to taste, if you want to get a richer taste, put more. After he gives up his taste qualities, we remove him.

Pour the juice into hot jars and roll up. Turn upside down, wrap with a blanket, leave to cool slowly.

This recipe is interesting because by changing the varieties of basil (and there are more than 70 of them), the aroma and taste of the drink will change.

The time for preparations for the winter continues, and I plan to devote the following articles to cooking homemade ketchup and tomato paste. Come on, it will be interesting!

It is best not to be lazy and make thick, high-quality tomato juice by hand, and it can be prepared both sweet and sour. For sweets, large fleshy overripe tomatoes are used, and small fruits usually produce sour juice, suitable for seasoning borscht, stewing cabbage rolls or stuffed pepper cooking sauce for lasagne. Ready tomato juice can also be used as a preservative. It can preserve whole Bell pepper, peeled tomatoes, etc.

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

How to make spicy tomato juice with vinegar. Rinse the tomatoes, remove the stalks, cut, squeeze the juice with a juicer, pour into an enameled container, cook for half an hour, then reduce the fire, but the juice should boil, add sugar and salt, cook for 10 minutes, add garlic, all spices and vinegar, boil more 10-20 minutes, then pour into sterile jars and seal.

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.

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.

One way to prepare tomatoes for the winter is to make tomato juice at home. It is also an opportunity to have high-quality and delicious dressing for meat and fish dishes, cooking soups, sauces. You can simply drink the finished juice without using purchased tomato juice in packs. Harvesting juice will provide seven vitamins - C, groups B, P and K, provitamin A, and trace elements - iron, calcium, potassium, magnesium, sodium, phosphorus.

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 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.

If you want to add sugar and salt to such juice, then you should focus on the following proportions: for 9 kg of tomatoes you need 100 g of sugar, while salt added exclusively to taste. You need to add sugar and salt when grinding.

Tomato juice for the winter

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 soft boiled tomatoes wipe 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. Enough simple recipes, a little patience and time and you will be on whole year provided with delicious, appetizing and healthy tomato juice!

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.

Step-by-step instructions for making tomato juice without a juicer with a photo. Exclusive information.

We turn the jars over, wrap them well and leave them to cool completely and self-sterilize for about a day. To obtain spicy juice(at the request of household members) - in each jar I add a bay leaf, a few peas of allspice and black pepper, a small piece of dry hot pepper and fall asleep on a 3-liter jar - 1 tbsp. l. salt and 2-3 tbsp. l. Sahara.

Tomato juice for the winter at home - successful and very useful blank which can be used to prepare various dishes, and also as an independent drink. Most often, tomato juice is made for the winter through a juicer. But such a drink loses a large amount of pulp. This simple recipe is suitable for those who like rich and thick drinks, as well as for those who do not have a juicer.

One liter of tomato juice is obtained from about one and a half kilograms of tomatoes, you should be guided by this ratio when deciding how many tomatoes to buy or collect for harvesting juice. You can make juice only from tomatoes alone, without additives, or add salt, sugar, spices to it and combine tomatoes with other vegetables, for example, celery, garlic, onions and even bell peppers.

Tomato juice with apple and beet juice

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.

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.

True, this year there was a slight tomato embarrassment. I planted seedlings, I thought that my Mikado was pink and yellow fifty-fifty, but it turned out that late cream grew instead of pink. Now almost all of the tomato juice will be yellow.

Homemade tomato juice with pulp without using a juicer. Detailed information.

After boiling, the tomatoes should cook for about an hour. Cooking time depends on the ripeness of the fruit - overripe boiled much faster. Boiled tomatoes are best rubbed hot through a wire sieve. The more the tomatoes are boiled, the less waste (seeds and skins) will remain in the sieve. The mashed juice will turn out thick, like mashed potatoes. It must be brought to a boil, remove the foam and pour into pre-sterilized jars. Then roll up the banks. This juice keeps well. room temperature.

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 the preparation of all kinds of sauces and soups.

How to make tomato juice without a juicer.

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When buying tomato juice in a store, in fact, we do not provide ourselves with the benefits we hope for - substances added to such juice for long-term storage nullify everything beneficial features drink. But home-made tomato juice, when properly prepared, retains its beneficial properties for up to two years!

You will need: 11 kg of red tomatoes, 500 g of sugar, 175 g of salt, 275 g of vinegar 9%, 30 peas of allspice, 6-10 cloves, 3.5 tsp. cinnamon, ½ tsp ground red pepper, a few cloves of garlic, a pinch of nutmeg.

If there is no juicer, then you can boil the tomatoes, cut into small pieces, in a small amount of water until soft, cool and rub through a sieve or colander with small holes so that the seeds do not get into the juice. This method is old, but I don’t like it and use it only as a last resort - you get tired until you wipe everything. If you decide to get serious about juice, I advise you to buy a juicer.

How to make tomato juice for the winter. Rinse the tomatoes thoroughly, cut out the middle, cut in half, twist in a meat grinder, put in an enamel pan, bring almost to a boil, then grind through a fine sieve - you should get juice with a uniform consistency. Bring the juice to a boil and boil on low heat for 5 minutes, then pour into sterilized jars, close with sterile metal lids.

Tomato juice at home is ready! We rejuvenate, lose weight, get healthier and just enjoy this sunny drink. And I really did this year “The Sun in a Glass”! , .

How to make tomato juice with celery. Pass the tomatoes through the juicer, bring the juice in an enamel container to a boil. Cut the washed celery into small pieces, put in the boiled juice, bring to a boil again, rub the mass through a sieve or puree with a blender, boil, pour the juice into a jar, cork.

How to make tomato juice without a juicer video recipes. Recent events.

Tomato recipes for the winter are not limited to cooking tomato sauce, pasta or ketchup, agree? Homemade tomato juice is great way preservation of a rich harvest, as well as tasty and healthy drink for the whole family. Today I offer a recipe for tomato juice without sterilization: everything is quite simple, fast and affordable.

Many hostesses know how to make tomato juice at home and save it for the winter, and there are many ways. For example, you can get juice from tomatoes the old fashioned way - using a meat grinder. Some people like to use a juicer, but for me personally, it is most convenient to prepare tomato juice through a juicer.

In addition, variants of this vegetable harvesting differ in composition. So, for example, you can roll up exclusively natural tomato juice without any additives. However, before drinking such a drink, I really want to at least salt it, so I advise you to season it when cooking. In addition, tomato juice is often flavored with spices and spices: allspice or black pepper, clove buds, cinnamon sticks are used ... In general, whatever your heart desires is the main thing to finished product you liked it.

A few words about tomatoes. It is clear that it is best to process those fruits that you have grown yourself or bought from a trusted seller. The amount of tomato juice directly depends on the variety, degree of maturity and juiciness of vegetables. I don’t know what kind of tomatoes my tomatoes are (unfortunately, I didn’t ask my parents who are the direct sponsors of this recipe), but exactly 4 liters came out of 5 kilograms of fruit homemade juice. If desired, it was probably possible to squeeze out even 4.5 liters, but the unbearable heat in the kitchen and fatigue did their job ...

Ingredients:

Cooking step by step with photos:

According to this recipe, we will prepare homemade tomato juice for the winter from tomatoes with the addition of salt and sugar. It is clear that each housewife uses her own amount of salt-sugar, and I offer the layout of products that our family likes. Ready tomato juice is balanced in taste.

Wash the large tomatoes, cut the large ones into pieces, leave the small ones as they are. We pass the vegetables through the juicer - it turns out such a heterogeneous pink juice, the amount of which depends on the juiciness of the fruits and the power of the electric assistant. Out of 5 kilograms of vegetables, I immediately got a little more than 2.5 liters of freshly squeezed tomato juice - something my juicer did not really try.

Even if you have a very powerful juicer, there is a lot of juice left in the cake, which must be obtained. 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 about 15 minutes of relatively active work, I got about 1 liter 250 milliliters of thick tomato juice. If you try, you can wipe the cake almost to dryness.

We combine freshly squeezed juice (from a juicer) and the second batch, which was obtained using a sieve. I have a large 4-liter pot, which turned out to be almost full. If desired, 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 the knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.

We put the pan on a strong fire and, stirring, bring the tomato juice to a boil. During the cooking process, quite a lot of light foam will appear on the surface - you do not need to remove it. In general, the foam is removed so that the finished product (for example, jam) turns out to be transparent, and we have juice with pulp, so there can be no talk of transparency.

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

Beforehand, it was necessary to sterilize the dishes - I do this in the microwave, but you can use any method convenient for you (in the oven or on the stove). Thoroughly wash cans of soda or detergent, then rinse in cold water and pour about 100 milliliters of water on the bottom of each. We put it in the microwave and steam it on the highest power. Since I never make preparations in bulk containers (I don’t like it when an open product stays in the refrigerator for more than 1-2 days), I roll the tomato juice into liter jars. I steam 4 pieces at once 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. Pour boiling tomato juice into prepared jars, not reaching the edge of the dishes a couple of centimeters.

Seal the jars with lids immediately. You can use both simple tins (rolled up with a key) and screw ones (they just twist). By the way, in recent years I have not closed the workpieces with screw caps: my husband does this, since I simply do not have enough strength and the caps do not twist tightly. Girls, if you have the same problem, always ask for help from your strong half! And one more thing: never reuse screw caps, even if they look like new, as this is fraught with damage to the precious workpiece.

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 the fruits for the winter so that they retain their beneficial properties. We have compiled for you a golden collection of the most delicious recipes, which can be easily translated into reality on your own. So let's get started.

Tomato juice: a classic of the genre

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

For the most part, tomatoes of different varieties, shapes and sizes are used for juicing, which for some reason were not suitable for conservation. Wash the tomatoes, cut off the stalks, dented and moldy places. Cut them into small squares about 3x3 cm in size.
Collect the meat grinder, pass the fruits through it several times, send the juice into a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the splashes do not stain clothes and headsets.
Put the container with twisted tomatoes on the stove, set the minimum power. Add crushed sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Usually 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
Wait for the mixture to boil, when the first bubbles appear, stir again to dissolve the crystals. At this time, proceed to the preparation of containers for twisting.
Pick up jars that are suitable in size (liter, two-liter), make sure that there are no chips or cracks on them, otherwise the container may explode. Clean the container with a foam sponge and baking soda, rinse thoroughly with warm water.
Next, sterilize by placing the jars in a deep saucepan 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, jars can be processed in the oven by placing them upside down: for 10 minutes, gradually increase the temperature until you reach 160 degrees. Take out containers with a dry mitt, avoid sudden temperature changes.
After boiling tomato juice, foam forms on the surface, remove it with a slotted spoon or scoop. 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 differences.
Seal the jars, turn over, making sure there are no smudges. To correctly test, run your index or ring finger around the neck. In cases where the juice began to flow out, replace the cap.
After all the manipulations, wrap the composition in a woolen blanket, wait for it to cool to room temperature. Take the containers to a room where there are no sudden changes in temperature (a basement, a cellar, a glazed balcony, etc. are suitable).

Tomato juice through a juicer

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

For this recipe, fruits of any shape, variety and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for canning.
Send the tomatoes in a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and the leg area.
Prepare an enameled pan, assemble a juicer, pass tomatoes chopped into small pieces through it.
Turn the hotplate on medium fire, cook for about a quarter of an hour. After this period, the composition will begin to boil intensively, turn down the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect tomatoes from the walls of the container, otherwise the final product will give off burning.
After the specified period, add sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on the teeth.
Wash the jars with soda, 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 cause mold to form.
Pour the juice into still warm jars, seal tightly, put the container upside down. Check if the juice is leaking, if everything is fine, wrap the jars with a warm blanket.
The holding time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time, the jars must be taken to the cellar or basement for long-term storage.

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

Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place tomatoes in a container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from boiling water and send them to this container, leave for 3 minutes.
After the specified period, remove the peel, remove the stalks and rumpled places. Peel the garlic and onion from the husk, cut the core from the pepper, chop the fruits into small pieces.
Chop all the vegetables in a convenient way. You can pass them through a meat grinder, scroll in a blender or juicer. After the fruits turn into porridge, squeeze the juice out of it with a gauze cloth or sieve.
Pour the resulting liquid into an enameled pan with a thick bottom, put on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove the leftovers from the walls so that they do not burn.
At this time, proceed to sterilize the jars. Wash them with baking soda and a kitchen sponge, then place them upside down in the oven. First, set the temperature to 30 degrees, raise another 10 every minute until you reach 150. After that, remove the containers with a mitt, cool a little.
Remove the tomato juice from the stove, pour into warm jars, mix. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Cork with lids, check if the juice is leaking. If everything is in order, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar (at your discretion) before use.

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

Wash the tomatoes well, remove all green and inedible parts. Cut into small squares, place them in the juicer.
After that, pour the juice into a thick-walled saucepan, put on medium heat. When the first bubbles appear, turn down the power, boil for another 15 minutes.
At this time, start preparing the celery. Wash and cut the stems, send to a container with boiling juice, simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
Sterilize jars conveniently. You can either boil them in a pot of water or put them upside down in the oven.
After heat treatment, pour tomato juice into jars, cork. Turn the container upside down, check if the composition is leaking.
Keep 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 sharp jumps.

Tomato juice with spices

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

Wash the tomatoes, cut out the bruised and rotten places, remove the leg area. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
Separate the pulp, discard it. Pour the juice into an enameled saucepan, place over medium heat, and bring to a boil.
When the first bubbles appear, turn down the power, add granulated sugar, salt and ground pepper, boil for another half an hour.
Next, add the clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
After this time, pass the garlic through a press, send it to the pan. Pour the vinegar solution here, mix.
Wash the jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
Transfer the tomato juice to a cool place. You can use after 1 month after spinning.

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

It is easy to prepare tomato juice for the winter, if you have sufficient knowledge regarding the 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: homemade tomato juice for the winter

Today I want to propose to make a very tasty and healthy tomato juice from these fruits. Such homemade drink perfectly stored and liked by all without exception. And all the cooking methods are very simple, fast and accessible to everyone.

Previously, tomato juice was made only with a meat grinder. Now you can use not only this device, but also use a blender, juicer or juicer. I also note that this drink usually does not contain any additives, but is prepared exclusively from ripe tomatoes. Of course, you can add some spices such as pepper, salt, sugar. Here, focus on your taste preferences.

Even when preparing this product, it is necessary to take into account the variety and quality of the tomato. They must be ripe and without rot. Also juicy and meaty. Therefore, tomatoes for pickling are not suitable. If you like a drink that is not too thick, then do not use too meaty fruits.

By the way, tomato juice can be used not only as a drink, but also in the preparation of many dishes. For example, add it to soups, use as a dressing for or pour in when stewing fish, meat, potatoes.

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

It does not take much time to prepare the drink, which is undoubtedly a plus. Also, all useful microelements are preserved in the juice and they are stored for 2 years. And still such liquid can be given to small children.

Be sure to add red tomato varieties to the drink. But it is better not to use unripe fruits, as bitterness and acid will appear from them in the taste.

Ingredients:

Tomatoes - 3 kg;
Salt - to taste.

Cooking method:

1. Wash the tomatoes well and then dry them.

2. Then pass the fruits through a meat grinder or juicer.

3. Pour the resulting juice into a saucepan and put on medium heat. Bring the mixture to a boil and simmer for 20 minutes, stirring occasionally. Add salt at the end.

4. Pour hot drink into sterilized jars.

Recipe for a delicious tomato juice with pulp

It is also better not to add overripe fruits, otherwise you will get tomato paste. And for a change, in addition to spices, you can put sweet bell pepper. Well, this is, of course, an amateur.

For you classic way without sterilization.

Ingredients:

Tomatoes - 1.5 kg;
Sugar - 2 teaspoons;
Salt - 2 teaspoons.

Cooking method:

1. Wash vegetables. Cut the fruit into slices.

2. Now pass them through a meat grinder. Pour the puree that you have into a saucepan and add sugar and salt. Put the container on the fire and bring to a boil. Boil the mass for 30 minutes over medium heat, remembering to stir occasionally so that nothing burns.

When cooking tomato puree choose dishes higher. Since the mass splashes during the cooking process.

3. After 30 minutes, pour the preservation into sterilized jars and roll up. Turn down onto the lids, cover with a towel and chill.

How to close the juice from a tomato for the winter through a juicer

It is advisable to store this drink in glass jars that need to be sterilized beforehand. Lids are best used with excellent strength that won't leak air over time. It is important to seal the jars hermetically, then the juice will be stored for a long time even at home.

Ingredients:

Tomatoes;
Salt;
Sugar.

Cooking method:

1. Rinse tomatoes thoroughly with warm water. Dry, and then cut into 2 or 4 pieces. Remove the stems.

3. In the resulting liquid, add salt and sugar to your liking and pour into a saucepan. Put on fire and bring to a boil. Then boil the drink for 20-30 minutes.

4. Pour the workpiece into sterilized jars and roll up the lids. Now turn them upside down, cover with a blanket and cool. Put away for storage.

To make a tomato drink even healthier, add celery to it. To do this, grind it in a blender, and then mix it with the finished juice.

Making delicious tomato juice in a juicer

If you are not too lazy, then before cooking, you can remove the skin from the tomato in advance by lowering them for 1 minute in boiling water. In general, if you have a juicer, this can not be done. After all, this device will do everything for you.

Ingredients:

Tomatoes - 3 kg.

Cooking method:

1. Collect tomatoes, wash and dry them.

2. Cut the fruit into slices.

3. Now take your miracle technique and assemble it. Fill with chopped tomatoes, turn on the fire and wait for the juice to appear.

4. Pour the resulting drink into heated bottles and tightly tighten the lids. Then wrap in a blanket and chill. All is ready! You can store or cool and drink.

The optimum storage temperature of the drink is + 10-15 degrees.

Homemade tomato juice in a blender

How to make tomato juice without salt

The following recipe is slightly different from the previous ones and includes the addition of water. The option is very good. Such a drink is perfectly stored and does not lose its taste.

By the way, if you do not use tomato skin, then do not throw it away when processing fruits, but make adjika. After all, the skin is very useful.

Ingredients:

Tomatoes;
Water.

Cooking method:

1. Rinse the fruits thoroughly, dry. Cut in half and remove stems. Then cut into pieces of any size.

2. Put the pieces in a saucepan and fill with clean water so that it covers all the tomatoes. Now slowly heat the contents until the pieces are soft.

3. After that, remove the seeds and skin by rubbing the tomatoes through a sieve. And return the resulting juice back to the pan and cook until the mass decreases by about 1/3 of the original volume.

5. Then sterilize the jars and pour into them hot drink. Roll the blanks under the iron lid and cool. Store in the cellar, and shake well before use and season with salt to taste.

A simple video recipe for making tomato juice for the winter

If you don't have any appliances, don't worry. The drink can be prepared without them. The main thing is to have a saucepan and a sieve, well, skillful hands). And the following plot will help you avoid mistakes and cook a delicious and fragrant treat.

How to make delicious tomato juice through a meat grinder

And finally, let's take a look at the classic cooking method. So to say, let's remember the old days and the recipes of our beloved grandmothers. Everything is as always simple and fast.

Approximately 1.5 kg of juicy tomatoes are used for 1 liter of juice.

Ingredients:

Tomatoes, salt.

Cooking method:

1. Wash the vegetables and cut them into free-form slices.

2. Pass them through a meat grinder.

As soon as the foam disappears from the surface of the liquid, the boiling process can be completed.

4. At the end, salt the drink and immediately pour it into sterilized jars. Roll up and flip down onto lids. Wrap with a towel and leave until the morning. Then clean in the cellar or pantry.

Tomato juice own production always turns out very tasty and healthy. And the speed and simplicity of its preparation captivates many, so most families stock up on such a drink for the whole year ahead.

All recipes are very similar to each other. The only thing, to your taste, you can add different spices, as well as garlic, celery and sweet pepper. Some even add apples and beets. In any case, whichever option you choose, you will succeed the first time, so cook to your health! Bye Bye!