How to make tomato juice for the winter using a juicer? A recipe available to everyone. How to prepare tomato juice at home Tomato juice recipes for the winter

Preface

The best canned foods are those that you prepared yourself, you know what you put in and how much, how you prepared it. This especially applies to juices. You shouldn’t buy it in a store - it’s better to make it yourself!

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

The following pure-grade tomatoes have such indicators: Kharkovsky 55, Saladny, Simferopolsky, Firstborn, Southerner, Market Miracle, Akhtubinsky, Marglob Krupnoplodny 220, Brekodey, Krasnodarets, Mayak, New Anant 19, Yerevan 14, Odessky 19, Tamanets 172, Kolkhozny 34. Accordingly, the most delicious juice for the winter will be obtained by home-processing tomatoes of these particular varieties.

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

The fruits selected for making juice according to the chosen recipe must be whole, undamaged and free of rot. Only in this case the finished product will not have any foreign flavors, and it can be seamed 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 wide and there are spoiled fruits, then the damaged areas 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 heat-treat the juice 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 long, and very soon it will all be drunk.

If, to be on the safe side, 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, the hot cans are turned over with their lids down 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 is stored for the longest time at 0–+5 °C and without lighting for the winter. Sometimes there is separation 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 this product is not very attractive in appearance, it is quite suitable for food.

Before processing tomatoes, they should be prepared: thoroughly washed, dried and stemmed. Some recipes suggest peeling and core the fruit. 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 at all necessary. Immediately before squeezing the juice, the tomatoes are cut into several parts.

There is actually only one recipe for preparing tomato juice for the winter, in the generally accepted sense of the word. It is necessary to prepare the fruits, process them, and package the squeezed product and store it. As suggested in some “recipes” - adding 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 even excludes the addition of salt. It will not affect the shelf life in any way, but it is better to add salt before drinking the juice and to taste. There may be some differences in the technology for preparing tomato products 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 non-use of this or that 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 tomatoes chosen for processing and the preparation technology, any natural homemade tomato juice contains pulp. It just may be more or less, and the juice, accordingly, may be thicker or thinner, waterier.

If you don’t have a juicer or a meat grinder in your home kitchen arsenal, then use a colander. In this case, you cannot do without peeling the tomatoes, otherwise, after squeezing out the juice, the whole kitchen will be covered in it. Whole, not yet cut, prepared fruits, placed in a colander or without it, are immersed in boiling water for 2 minutes, and then in cold water. Then we remove the skin from the tomatoes, cut them into several parts, and then wipe them through a colander. If necessary, filter the resulting mass through a fine sieve or cheesecloth. Next we process the juice as recommended above.

Do you want to always look slim and fit? Prepare tomato juice for the winter at home, not only for the whole winter, but also for the months ahead. Very tasty juice is obtained only from fresh tomatoes. This drink used to be prepared through a sieve or meat grinder, but now there is a lot of modern technology - you can make tomato juice from tomatoes using a blender, juicer or juicer.

Simple recipes:

Many young housewives are faced with the problem of preparing tomato juice at home. Previously, I had difficulty choosing a method for preparing it, but experience and time put everything in its place. Therefore, I decided to help the newly minted hearth keepers by recommending 9 easy ways to preserve this culinary assistant.

Do you know that the benefits of such juice are simply colossal. Almost everyone who wants to tighten their figure and is on a diet needs it. It is useful for many vitamins included in its composition.

1 glass of tomato juice contains only 40 kcal. It lowers cholesterol levels in the blood, removes toxins, destroys free radicals (delays old age), and reduces the risk of cancer and cardiovascular diseases.

Drink juice and you will be healthy!

Delicious tomato juice for the winter at home: a simple step-by-step recipe for tomato juice

I prepared my first juice from red tomatoes using my grandmother’s proven method. It always seemed incredibly tasty to me. The process of its preparation consists of three steps.

Ingredients needed for homemade tomato juice:

large tomatoes – 10 kg;
kitchen salt – 0.5 tbsp;
bay leaf – 2-3 pcs.;
a pinch of sugar.

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

The first step is very simple - preparing the tomatoes. I wash them thoroughly in a large bowl and cut them into halves. If necessary, I remove the white seals. Place the chopped pieces in an enamel bowl on the stove and cook for about 7 minutes.

The second step is to separate the skins from the juice and pulp. I place the cooled tomatoes on a medium-density sieve and press. I throw away the remaining peel. This process can now be simplified with the help of modern kitchen appliances. I pour the resulting mass (6.5 -7 liters) into a large saucepan covered with enamel and send it to boil on gas. I sprinkle kitchen salt and a pinch of sugar directly into the slurry. I also throw bay leaves in there. Let it simmer for 15 minutes over moderate heat.

The last step is the canning process itself. While the liquid is cooking, I wash the jars. I prepare the hooks, seaming wrench and lids. Then, without turning off the gas under the pan, I pour it into jars and roll it.

Natural juice canned according to this recipe , will highlight the taste of your favorite dishes in the best possible way.

Thick tomato juice with pulp for preserving for the winter - prepare in a blender

The process of canning juice using modern blenders is very easy. Therefore, even if you are preparing this product for the first time, you will quickly get the hang of it.

List of required products:

small tomatoes – 6 kg;
kitchen salt – 50 g;
basil.

When choosing tomatoes for this type of juice, I chose overripe tomatoes of the De Barao variety. Their dense pulp makes the drink thicker.

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

I crushed the peeled halves using a hand blender and pressed them through a kitchen strainer. I got a homogeneous foamed mass without seeds, very light in color.

I placed this mass in an enamel pan. Having added salt and basil to it, I sent the container to the gas stove to boil and cook for a few minutes. The main thing is that the fire is not too strong, otherwise the juice will burn.

The drink, which has thickened a little during cooking, is poured into hot jars and rolled. Juice from selected tomatoes, preserved in this way, will serve as an excellent aperitif for children before lunch.

A classic recipe for making tomato juice is using a manual juicer. Many houses used to have these. Outwardly, it somewhat resembles a meat grinder, but is designed to extract juice from tomatoes. When using this tool, the juice yield is much higher than when using an electric juicer. Sorry, I got distracted.

You will need the following products:

tomatoes – 15 kg;
salt.

I'll tell you the process step by step:

I buy two types of tomatoes for this juice: large, so-called lettuce, and medium. At home, I wash them thoroughly and remove spoiled areas.
I cut large tomatoes into slices, medium ones and so on. Then I put everything through the juicer. The tomato puree is immediately placed in a large enamel pan, and the cakes and seeds go into another container. My yield from 15 kilograms of fruit is almost 14 liters. When using an electric analogue, approximately 12 liters will come out, but squeeze it out much faster.
Place the pan on low heat and let it boil. While it is heating up, I prepare the jars. As soon as the liquid begins to boil, foam appears, do not worry, it will soon subside. At this point I add table salt and stir thoroughly with a slotted spoon. I let it simmer for a while, then I pour it into jars and close it.
I turn the canned food upside down and cover it with an old thick blanket; a warm jacket is also suitable for this purpose.

The juice is not very thick, but amazingly tasty!

Very tasty tomato juice, traditionally prepared through a sieve, without added sugar or salt

Preserving food for the winter in urban conditions is very simple. I also made tomato juice using a meat grinder and a sieve. True, this traditional method is quite lengthy, but the result of hard work is a very aromatic drink.

To prepare it you will need 14 kg of large tomatoes.

I prefer to buy fruits of such varieties as:

Red sun;
A little prince;
Fat Jack.

Tomatoes of these varieties have a sweet and sour taste, so there is no need to add salt and sugar to the juice.

I wash the fruits several times. Then I cut it into 6-8 pieces depending on their size. If the tomatoes are not fresh, I remove the rotten areas.

I process the fruits with a meat grinder. The result is a mass with seeds and crushed skins, which kitchen sieves will help get rid of. First of all, I pass the liquid through sieve with large holes, then through gauze folded in four layers. As a result, 10 liters of raw juice comes out.

I boil the drink on the stove in an enamel bowl, stirring regularly. When the liquid boils, wait another 7 minutes. Then I pour it into jars and preserve it. They should cool down upside down, covered with an old jacket.

Home canning is very interesting:

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This summer I tried to finish the drink by not just passing the tomato fruits through a juicer, but by first stewing them in the oven. The result captivated all my household.

We prepare products according to the list:

ripe tomatoes - 15 kg;
table salt 30 g;
citric acid - 10 g;
sugar - 20 g;
ground black pepper - 5 g;
ginger - 5 g.

First of all, I washed the tomatoes and cut them into halves. Then I divided it into parts and stewed them one by one in the oven for about 20 minutes at 150 degrees. For stewing, I used a cast iron casserole dish with a lid, but I think it would be more practical to use stainless steel cookware.

While the second and third batches were stewing, I simultaneously passed the finished tomatoes through the juicer. Thus, the cooking process did not stop for a minute.

Advice! If you follow this recipe, sterilize the jars in advance.

The end result was a homogeneous thick mass. Then I poured it into an enamel pan, added spices, and boiled for 5 minutes over moderate heat. I poured it into already prepared jars and closed it. I wrapped the jars in a blanket and left them for a day.

The juice turned out to be such that you couldn’t tear your ears away from it. I'm afraid he won't live to see winter. My kids, having tried it once, walk around the niche in circles.

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

My mother really likes tomato juice with seeds, so I personally make this type of preservation for her. To prepare it, I use a meat grinder.

You need to stock up:

large varieties of tomatoes - 9 kg;
kitchen salt (at your discretion);
bay leaf -1-2 pcs.;
ground red pepper - 5g.

The thickness of the drink directly depends on the amount of pulp in the fruit, so I choose dense, medium-sized tomatoes. I wash them thoroughly and get rid of the stalks. Then I pour boiling water over the tomatoes for a few minutes. Important! Vegetables must be completely covered with water.

After draining the water, I peel them and pass them through a regular meat grinder. Thus, only the peel comes off, everything else is poured into an enamel container.

Add kitchen salt, bay leaves, pepper to the resulting tomato puree and cook over moderate heat. While the juice is boiling, I steam the jars.

After 20 minutes I start pouring it into a glass container and rolling it. I put the preserved food on a blanket, upside down, and wrap it for a day.

The juice turns out spicy and very aromatic!

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

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

Ingredients to prepare:

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

I rinse the tomatoes thoroughly in water. I divide them into parts and load them, along with table salt and sugar, into the upper bowl of the juicer. I pour water into its lower part. I attach a hose to the middle structure, which I then direct into an enamel container. I assemble the entire structure on the stove and turn the heat to moderate.

I place a container of suitable volume near the stove so that the released juice flows into it. Every 8 minutes, I thoroughly mix the fruits in the bowl and check for the presence of water. When the tomatoes have given up all their juice, I turn off the gas and drain the remaining juice from the juicer.

I put the resulting nectar on gas so that it boils. After this I immediately pour it into jars and close them.

The last one will be my favorite recipe. I use it to make juice for myself personally, and I don’t even let my family try it. I know that later I won’t get anything.

To prepare 6 liters of this excellent drink, stock up on:

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

Step by step recipe

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

Then I wash the tomatoes and peppers and remove all excess from them. I pass the peeled fruits and vegetables separately through a meat grinder.

I press the tomato liquid into the pan through a sieve with fine holes, removing the tender skin and seeds. Add ground pepper, bay leaves and kitchen salt to the separated juice. I stir and send to cook over moderate heat.

I don’t collect the foam that appears, but if it irritates you, you can remove it with a slotted spoon. I use it to determine the readiness of the juice; when the foam disappears, it is 100% ready!

Without removing the container from the heat, I pour the juice into the jars and close them. It is always more practical to do canning with someone, otherwise while you are pouring and swirling it yourself, the juice in the pan will burn.

Natural juice preserved using this method is very aromatic and pleasant to the taste. And the gravies prepared on its basis delight with their unique taste.

These nine best recipes for preparing natural tomato juice will allow any cook to create in their kitchen not just food, but dishes for real gourmets. Choose the option that suits you, cook with love and pamper your family with homemade juice!

Every housewife tries to prepare tomato juice for the winter at home. Unlike store-bought substitutes, a drink prepared at home does not lose its many beneficial properties. And its taste remains fresh, as if from tomatoes just picked from the garden.

Tomato juice for the winter at home: the simplest recipe

Tomato is a non-capricious vegetable; it can be stored in sterile jars for many years. Making juice from it is not at all difficult. The simplest method of harvesting involves using exclusively tomatoes. No more products will be needed. Due to this, the minimum amount of time is spent on preparing the products.

Before you start cooking, you need to prepare everything you need:

5 kg of tomatoes;
meat grinder;
banks;
covers.

Vegetables must be washed under running water.
All tomatoes must be minced and poured into a wide saucepan.
The container must be placed on the stove and boiled for 2 minutes over high heat.
After boiling vigorously, reduce the heat and simmer the tomatoes for another 20 minutes, stirring occasionally.
The finished drink must be poured into already sterile jars and immediately rolled up.

The container must be turned over and wrapped, and after cooling, move to a cool place.

Delicious tomato juice for the winter (video)

How to make tomato juice: a quick recipe

In order for an aromatic tomato drink to be well stored and delight with its pleasant taste even in severe cold, it is not at all necessary to subject it to long-term heat treatment and spend a huge amount of time in the kitchen. There is also a quick preparation method.

To do this you will need the following products:

1.5 kg of tomatoes;
10 gr. salt;
15 gr. Sahara.

You can prepare the juice following the following sequence of actions:

Vegetables should be washed and cut into several pieces.
After this, they must be ground in a meat grinder or juicer. If as a result the mass turns out to be heterogeneous, then it must be passed through a regular meat grinder again.
The liquid should be poured into a pan, put on the stove and add sugar and salt.
After boiling, remove the foam and stir.
You only need to boil the liquid for 5 minutes.

The jars need to be sterilized and filled with a hot drink, and rolled up without delay.

How to make concentrated tomato juice

It can be easily stored even in a regular pantry at room temperature and has an excellent taste and aroma.

The main thing is to prepare the jars and all the necessary products in advance:

11 kg of tomatoes;
500 gr. Sahara;
250 gr. vinegar 9%;
180 gr. salt;
25 gr. allspice;
10 gr. carnations;
5 gr. red pepper;
20 gr. mustard;
3 cloves of garlic;
5 gr. nutmeg.

Preparation includes the following steps:

Tomatoes should be washed and placed in a bowl, sorted.
The sorted vegetables must be cut into several parts and the stalks removed.
Tomato slices need to be passed through a juicer and poured into a saucepan and placed on the stove.
After the tomato mass boils, reduce the heat and boil the liquid for another 40 minutes.
After this time, add sugar and vinegar and cook in this mixture for another 10 minutes.
The garlic must be peeled and chopped with a knife.
Add all other products to the boiling liquid and boil for another 20 minutes.
The hot drink should be poured into sterilized jars and rolled up immediately.
After this, the container must be turned over and wrapped.

Tomato juice through a meat grinder: step-by-step recipe

Not every home has a juicer, much less a juicer, but you still want to prepare juice for the winter. An ordinary meat grinder will help with this, which can also be used for chopping tomatoes. The cooking process will be practically no different.

You just need to arm yourself with everything you need:

10 kg of tomatoes;
3 cloves of garlic;
100 gr. Luke;
200 gr. bell pepper.

Just a few preparation steps and the delicious drink is ready:

Place the washed tomatoes in a pan of boiling water and blanch in it for 30 seconds.
Immediately remove them with a slotted spoon and remove the skin.
Onions and garlic need to be peeled.
The bell pepper must be cut, the stem and all seeds removed.
After preparation, pass all vegetables through a meat grinder.
To ensure that there are no seeds in the drink, the prepared tomato mass should be ground through a regular sieve.
Pour the liquid into a saucepan and then boil for 20 minutes over low heat.

The finished drink should be poured into sterile jars and rolled up.

Recipe for tomato juice with celery

This juice turns out even more aromatic and rich. It’s just as easy to prepare as the classic one. The recipe has very minor differences that will not cause any difficulties. You just need to prepare all the necessary products:

1 kg of tomatoes;
30 gr. celery;
15 gr. salt;
5 gr. black pepper.

Preparation is carried out according to the following plan:

Tomatoes should be immediately washed and cut into several small pieces.
Chopped tomatoes should be passed immediately through a prepared juicer.
The resulting liquid must be poured into the pan and transferred to the stove, bring to a boil.
Then immediately add celery, salt and pepper to the tomato mass.
Boil the juice for another 10 minutes.
Sterile jars need to be filled with hot juice and immediately rolled up.
After complete cooling, transfer the container to a fairly cool place.

Tomato juice with beets and apples: how to make at home

Tomatoes combined with beets and apples become even richer. This drink is maximally rich in vitamins. Its taste is not quite ordinary, but pleasant and fresh.

You can even prepare it at home from the following products:

2 kg of tomatoes;
200 ml beet juice;
1 liter of apple juice;
10 gr. salt.

The entire cooking process comes down to several steps:

Place the tomatoes in boiling water and blanch in it for 1 minute.
Then the vegetables should be cut into pieces and rubbed through a sieve.
Pour a liter of apple juice and a glass of beet juice into the tomato mass.
The drink needs to be poured into a saucepan and boiled for 2 minutes.

Pour the prepared juice while still hot into sterile jars and seal them immediately.

Delicious and simple tomato juice (video)

Tomato juice is one of the most delicious and healthy drinks. In every home there are true connoisseurs. It is widely used in cooking, because you can not only drink it, but also add it to soups and borscht, even to main courses. Naturally, every housewife tries to prepare as much of this drink as possible for the winter. Moreover, you don’t have to limit yourself to just classic tomato juice: you can add apples, celery, herbs and garlic, bell peppers and beets to it. Due to this, not just one drink will appear, but a whole assortment. Each of them is both healthy and tastes excellent.

Tomato juice prepared for the winter at home cannot be compared with store-bought analogues both in taste and in the amount of valuable properties it contains. The home-made drink is free of preservatives and all kinds of artificial additives, which negate all the benefits of the natural product.

How to prepare tomato juice for the winter?

Preparing tomato juice for the winter is easier than it might seem at first. Moreover, you can fulfill the idea both with the help of all kinds of kitchen gadgets, and without their participation, getting an equally, or even more tasty drink at the end.

Tomato juice is prepared for the winter from ripe tomatoes of any shape and size. It is permissible to use substandard, crushed specimens, from which it is necessary to cut off any damaged or damaged areas with a reserve.
The tomatoes are initially washed and cut into halves or slices.
Heat the slices in an enamel bowl until boiling and leave until cool.
Grind the tomato mass through a sieve, or pass it through a juicer, separating unnecessary skins and seeds.
Boil the juice, adding salt, sugar and other additives to taste, and then seal it in sterile jars.

Tomato juice for the winter - a simple recipe

You can make tomato juice without sterilization for the winter using a simple and affordable recipe. Even without the addition of preservatives, if the technology is carried out correctly, the product can be perfectly stored at room conditions for up to two years. The taste of the drink will entirely depend on the variety of tomatoes, their ripeness, meatiness and juiciness.

Ingredients:

Preparation

Washed tomatoes are cut into slices.
Place a container with chopped tomatoes on the stove, heat to a boil, boil for 5 minutes, leave until cool.
Grind the mixture through a fine sieve, separating the juice and pulp from the skins and seeds.
Add some salt to the drink and boil for 5 minutes.
Tomato juice is sealed for the winter at home in sterile jars and insulated upside down until it cools.

Tomato juice for the winter - recipe using a juicer

The following recipe is about how to prepare tomato juice for the winter using a juicer. When processing fresh fruits, a lot of valuable pulp remains wasted, which ends up in the pomace along with the seeds and peel. The drink turns out to be liquid and low-saturated. For better extraction, chopped tomatoes are heated to a boil, and after cooling, they are passed through the device.

Ingredients:

tomatoes - as many as available;
salt – 0.5 tbsp. spoons per liter of juice or to taste.

Preparation

Chop the washed tomatoes and heat to a boil.
After cooling, pass the mass through a juicer.
Boil and seal tomato juice prepared for the winter at home in sterile jars, adding salt to taste during heating.

Tomato juice in a juicer for the winter - recipe

Tomato juice for the winter is a recipe that can be made using a juicer. In this case, you won’t be able to brew a drink from tomatoes in one go, as you can from apples or other fruits: the pulp, valuable for this juice, will remain in the upper tier of the device along with the skins and seeds and will need to be additionally ground through a sieve.

Ingredients:

tomatoes – 4 kg;
sugar – 1 tbsp. spoon;
salt – 0.5 tbsp. spoons.

Preparation

Chop the tomatoes into small pieces, place them in the upper container of the device, and pour water into the lower one.
After 5 minutes, add salt and sugar to the tomatoes.
Pour the juice from the second tier into sterile jars.
Grind the contents of the upper pan through a sieve, mix with liquid juice, and pour into jars.
Seal the prepared food for the winter and wrap it until it cools.

Tomato juice for the winter through a meat grinder

Another way to prepare tomato juice for the winter without a juicer will be outlined in the following recipe. In this case, prepared chopped tomatoes are passed through a meat grinder, onto which a special cone-shaped attachment is put on to separate the seeds and skins, which will come out through a separate hole.

Ingredients:

tomatoes - as many as available;
sugar, salt - to taste.

Preparation

Prepared tomatoes are passed through a meat grinder with an attachment.
If necessary, if the pomace is still juicy, you can repeat the process.
Place the container with the juice on the stove, add salt and sugar to taste, and boil for 5 minutes.
Boiled tomato juice is sealed for the winter at home in sterile containers and wrapped.

Tomato juice with pulp for the winter

Preparing tomato juice for the winter, taking into account the following recommendations, will give you the opportunity to enjoy the maximum thickness and richness of the drink. By selecting the ripest and fleshiest tomatoes for harvesting and first removing the skin, it will be possible to extract the maximum pulp from them, which will have a positive effect on drinking characteristics.

Ingredients:

tomatoes - as many as available;
sugar, salt - to taste.

Preparation

The tomatoes are cut slightly crosswise on top, alternately dipped in boiling water for 2 minutes and then in ice water.
The fruits are peeled, then crushed, heated to a boil, and left to cool.
Grind the mixture through a sieve, separating the seeds.
Add salt to the liquid base with pulp, add sugar if necessary, and boil for 5 minutes.
They are sealed in sterile jars for the winter and insulated until they cool.

Tomato juice with celery for the winter

Tomato juice prepared for the winter at home with the addition of celery will surprise you with its extraordinary piquancy and spicy aroma. In addition, the nutritional value of your favorite drink increases, filling it with an irreplaceable arsenal of vitamins and elements contained in green petioles.

Ingredients:

tomatoes – 3 kg;
petiole celery – 1 kg;
sugar, salt - to taste.

Preparation

Tomatoes and celery stalks are twisted through a meat grinder, brought to a boil, boiled for 5 minutes and, after cooling, ground through a sieve.
Bring the drink to a boil, add salt and sweeten it to taste, and pour into sterile containers.
The delicious tomato juice is sealed for the winter and insulated upside down until it cools.

Tomato juice with garlic for the winter

Tomato juice acquires an extraordinary piquant taste and amazing aroma if it is prepared with the addition of garlic. In this case, the composition of the drink can be supplemented with cloves, allspice and other spices to your taste, adding them during the boiling process and thereby enhancing the aroma of the finished drink.

Ingredients:

tomatoes – 5 kg;
garlic – 2-3 cloves;
sugar, salt, spices - to taste.

Preparation

Canning tomato juice for the winter traditionally begins with washing and chopping the tomatoes.
Cut or twisted tomatoes are boiled and, after cooling, rubbed through a sieve.
Add crushed or pressed garlic, spices, salt, sugar to the drink, let it boil and pour into dry, sterile jars.
Seal the juice and insulate it until it cools.

Tomato juice with aspirin for the winter

For those who are worried about the safety of the prepared drink or are planning to prepare it along with seeds and skins, recommendations are given on how to prepare tomato juice with salicylic acid for the winter. Aspirin tablets added directly to jars of hot stock before rolling will become an ideal preservative and protect it from fermentation.

Ingredients:

tomatoes - as many as available;
aspirin – 2 tablets per 1 3 liter jar;
sugar, salt - to taste.

Preparation

Boil the chopped tomatoes and, after cooling, grind them through a sieve.
Season the juice to taste with salt and sugar, let it boil, cook for 5 minutes, pour into sterile containers.
Aspirin tablets are thrown into each jar, sealed, the containers are turned over onto the lids and insulated until they cool completely.

Spicy tomato juice for the winter

Prepared tomato juice with spices for the winter will be an excellent alternative to store-bought ketchup or a great drink for lovers of spicy foods. Chili or hot pepper pods are chopped and boiled together with chopped tomatoes, and then rubbed through a sieve. The seeds can be peeled before adding the peppers to the tomatoes or left in the juice for a sharper taste.

Ingredients:

tomatoes – 5 kg;
chili or hot pepper pods – 3-5 pcs. or to taste;
garlic – 2 heads;
sugar, salt - to taste.

Preparation

Place the chopped tomatoes and peppers in a saucepan, boil for 10 minutes, and cool.
Grind the tomato mass through a sieve, separating the skins and seeds.
The resulting juice is salted, sweetened, squeezed garlic is added to it and boiled for a couple of minutes.
The drink is sealed in dry, sterile containers and wrapped.

Tomato juice from yellow tomatoes for the winter

The following recipe for delicious tomato juice for the winter involves using. This variety of tomatoes differs from traditional ones not only in color. The vegetable is available for consumption by those who are allergic to red fruits and is the best source of antioxidants that improve metabolic processes and promote rejuvenation of the body.

Ingredients:

yellow tomatoes - as many as available;
salt – 1 tbsp. spoon per 3 liter jar;
sugar – 3 tbsp. spoons per 3 liter jar;
peppercorns and bay leaves - to taste.

Preparation

Tomatoes cut into slices are passed through a meat grinder with a nozzle or boiled in an enamel bowl.
In the second case, the mass is additionally rubbed through a sieve.
Boil the juice for 5 minutes, then add salt, sugar and spices and pour into sterile jars.
Seal containers and wrap until cool.

How to freeze tomato juice for the winter?

Freezing tomato juice for the winter will preserve twice as many vitamins as when preparing the drink in the traditional way by boiling it and rolling it into jars. For this purpose, tomatoes can simply be twisted in a meat grinder or ground in a blender, using the whole fruit, or first removing the skin.

Tomato juice prepared in any convenient way can be frozen in portioned cups or molds, and then transferred to storage bags.
The drink can be poured into tight bags, each tightly tied and placed in the freezer.

Like any product, tomato juice that you prepare yourself is undoubtedly tastier and healthier than what you buy in the supermarket. At the same time, making it at home is not at all difficult. In order to seal tomato juice for the winter through a juicer, you only need ripe tomatoes and kitchen equipment. With such a minimal set, you will get a very tasty product that will not contain any preservatives or dyes. In addition, tomato juice can not only be drunk, but also successfully used in preparing both first and second courses. That is why it will be useful for every housewife to learn how to cook it herself. This recipe involves using 1.2 kg of tomatoes for 1 liter of delicious drink.

TIME: 60 min.

Easy

Servings: 4

Ingredients

tomatoes 3.6-4 kg.

Servings: 3 l. Time: preparation - 30 minutes, cooking - 15 minutes.

Preparation

To get delicious bright red tomato juice, we select only ripe tomatoes with dense and juicy pulp.

We wash the tomatoes several times and place them in a colander to drain all the water. Then, cutting the tomatoes in half, remove the places where the stalk is attached. If there is a hard core in the vegetables, we also remove it. Pass the tomato pieces through a juicer. Pour the resulting mass into an enamel pan and put it on the fire. Periodically stir the tomato drink with a wooden spatula so that it does not burn. We monitor the boiling process so that the resulting foam does not escape from the pan onto the stove.

Boil tomato juice for 3-5 minutes. During this time, the foam ceases to stand out, the juice boils down a little, becomes rich red and thicker.

We wash the jars of soda and sterilize them in a water bath. Boil the washed varnished lids.

Pour the boiling tomato drink into hot jars and seal hermetically.

We turn the cans closed with tomato juice over, put them on the neck, and wrap them in a blanket for the night.

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