Tomato juice: recipe without a juicer. We prepare tomato juice at home without a juicer with pulp. Detailed information

Good afternoon friends!

How to preserve a large harvest 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 suggest best recipes and ways to prepare a very tasty and healthy drink at home.

I remember my childhood, in the 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, home-made vegetable drink It wins a lot in terms of quality and taste. Now the grandchildren also come up with a glass: “Can I have some more?”

I hope it's so amazing delicious preparation as -, you will also like it. And while wandering around the Internet, I came across Alina’s blog with interesting recipes for adjika at home - you’ll lick your fingers. Take a look, you won't regret it!

Thick tomato juice with pulp for the winter

Cooking according to classic recipe, with your own hands, without a meat grinder or juicer.

1. Choose well-ripened, fleshy, sweet fruits.

2. For 3 liter jar we will 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 add 10 g of salt and 1 tablet of ascorbic acid. If you are cooking for a one or 3 liter jar, change the proportions accordingly.

4. Chop clean tomatoes, with stems and white core removed, in any way.

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

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

To make the juice thick, crush all the softened pieces and wipe dry so that no pulp remains.

7. Place the cake in the form of seeds and peel into 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 completely cool. There is no need to sterilize, because the tomatoes are well cooked.

A recipe for delicious tomato juice with bell peppers at home (using a juicer)

You will like this recipe for the winter using a juicer for 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 prepared juice.

How to make tomato juice through a meat grinder - a simple recipe

If you don't have a juicer and blender, no problem. Grind the tomatoes in a meat grinder and cook natural juice with seeds, without salt, sugar, vinegar. This is exactly how my grandmother prepares it in the village, and in winter she adds it to various dishes instead of sauce and pasta. And just drinking a glass of something so thick is amazing delicious drink with a crust of black bread sprinkled coarse salt- you'll swallow your tongue!

All we need to prepare it is tomatoes.

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

1. Remove stems and rinse under cold running water.

2. Make x-shaped cuts on the fruit.

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 it on the fire and bring to a boil.

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

8. Place in prepared hot jars.

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

This will allow you to store them at home without fear of the jars exploding.

Awesome tomato juice: a finger-licking recipe (without 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 herbs.

Ingredients:

for 1 liter of juice we need:

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

Preparation:

1.Take ripe fruits red color.

2. Place on a wire rack and place in the oven for 10 minutes at 180 degrees.

3. We pass the baked tomatoes through an auger juicer; it perfectly separates the seeds and skin. The output is pure juice, with a uniform and delicate texture.

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

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

5. Don't forget about salt, sugar and vegetable oil.

6. Boil for another 5 minutes, stirring well so that all ingredients dissolve and mix. 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 properly cook homemade juice in a juicer: a recipe for the winter

Ingredients:

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

Yield: two 3-liter jars.

Preparation:

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

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

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

4. Place the chopped tomatoes in the upper bowl with holes (the volume for storing is 6 liters). There is no need to shift them; we will add them during the cooking process. Close the lid tightly and place on high heat.

5. 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 housewife has her own.

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

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

When filling the 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, rub the softened tomatoes from the top container through a sieve directly into the jars, fill them with hot juice up to the neck and roll them with iron lids. No additional sterilization is required, turn it upside down and cool.

10. Store in a cool, dark place.

Tomato juice with basil

Do you want to try juice with great shades of taste and smell? Then this basil recipe is for you! Exactly, 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 tbsp. l. salt
1 tbsp. l. Sahara
basil to taste

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

Preparation:

For cooking pure juice Let's use a juicer.

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

Add basil to taste if you want more rich taste, put more. After it gives up its taste qualities, we remove it.

Pour the juice into hot jars and roll up. Turn it upside down, wrap it in a blanket, and leave it 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 to prepare for the winter continues, and I plan to devote the following articles to preparation homemade ketchup and tomato paste. Come in, it will be interesting!

Summer time is the time for active preparation of juices for the winter. Among other things, tomato juice is especially popular. Bright, tasty, thick - this juice, prepared independently, is incomparably higher in quality than any store-bought variations. Tomato juice, the recipe for which we propose to implement, can be prepared without a juicer.

Tomato juice is the most popular preparation for the winter. If you like to cook borscht, cabbage rolls, meatballs and other dishes that contain this ingredient, or even just drink tomato juice, then the culinary god orders you to make tomato juice for the winter in the summer.

Study the presented recipes and prepare the most delicious juice, which will delight you with special taste qualities demanding gourmets.

If you don't have a juicer, no problem. The little secrets that we will share in the article will allow you to make tomato juice at home without this unit.

We suggest trying several methods:

Tomato juice for the winter using a meat grinder

For this procedure you will also need the following kitchen devices and accessories:

sieve or colander;
gauze;
enamel bowl;
pot.

All technological process consists of several stages:

Prepare tomatoes for processing:

Select the ripest tomatoes. If there are some that are slightly crushed or damaged, it’s not a problem. Remove the damaged part.
Wash the fruits and place them on a towel to remove excess moisture.
Cut the tomatoes in half. If the tomatoes are large, then into four parts.

Pass the prepared fruits through a meat grinder.
Pour the resulting mixture into a saucepan and place on fire.
Boil the tomatoes for half an hour after boiling.

Line a sieve or colander with cheesecloth, place it on a bowl and strain the juice.
Grind the mass. You will get tomato puree.
Pour it into a saucepan and bring to a boil. At this stage, add sugar, salt and spices if necessary.
Sterilize the jars. Pour boiling tomato juice into them and roll up.

In this way you can quickly and without much difficulty prepare a significant amount of twists with tomato juice.

Tomato juice using a masher

For these purposes, use tomatoes that are overripe, juicy and have lost their elasticity. You will also need gauze and a colander.

Follow these steps:

Wash the tomatoes, cut the top crosswise and pour boiling water over them. Remove the peel.
Cut in half and remove the dense part where the stalk was attached.
Place the tomatoes in a saucepan, add 200 ml of water and simmer over low heat for 20-30 minutes.
Drain the mixture into a colander lined with gauze.
Use a masher to squeeze out the juice.
Return the resulting juice to the pan and boil.
Pour into sterilized jars and seal.

To prevent the juice from fermenting and the lids from breaking off, turn the jars over and wrap them in a warm blanket or rug. Leave in this position until completely cooled. Then take it out into the cold.

Note. When preparing tomato juice for the winter, you don’t have to add salt and sugar. This can be done immediately before use. But if the tomatoes are sour, then you can’t do without these spices.

for 3 liters of tomato juice add 1 tbsp. l. salt and ½ tbsp. l. Sahara;
5–7 pcs. black and allspice for a three-liter jar;
1 PC. bay leaf for 1 liter of tomato.

In addition, you will get delicious tomato juice if you add your choice of:

2-3 basil leaves per 3 liters of juice;
3-5 cloves of garlic.

Tomato juice is easy to prepare without special gadgets. Use available kitchen tools and make delicious, aromatic and rich tomato juice for the winter.

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

Tomato juice: a classic of the genre

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

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

Tomato juice through a juicer

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

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

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

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

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

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

Tomato juice with spices

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

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

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 pieces.

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

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

Video: homemade tomato juice for the winter

It is with regret that we have to admit: today a real cult of drinking Coca-Cola, Pepsi-Cola and all sorts of harmful products is flourishing. energy drinks. Of course, modern supermarkets also contain a variety of fruit juices, but, as a rule, manufacturers add large amounts of sugar to them. Therefore, it is not surprising that tomato juice has long been one of the healthiest and most beloved drinks among people.

People of the older generation remember very well the times of the socialist era, when tomato juice was everywhere: in kindergartens, schools, canteens, factory canteens, cinemas and other places of public recreation. In Soviet stores the drink was sold in three-liter jars. At the same time, it could not only be purchased, but also tasted right on the spot. The food departments were equipped with glass inverted cone flasks with taps, next to which there was always a glass of salt and a teaspoon. And sometimes there was even a small queue for the tomato juice on tap. However, despite such an abundance of the drink sold, many prefer, both before and today, to make homemade tomato nectar. What attracts people so much to tomato juice?

Vitamin and mineral composition

We rarely listen to our body, so most often it signals its needs at a reflex level. If a person suddenly has a desire to drink tomato juice, this usually means that the body needs biologically active substances available in this product. And the composition of natural organic compounds in tomato juice is very rich. It contains sufficient quantity vitamins A, C, E, PP, H, group B, proteins, carbohydrates, alimentary fiber, citric, oxalic, malic acids. Among the extensive list of mineral components, which includes a significant part of the periodic table, it is worth highlighting the presence of potassium, calcium, magnesium, phosphorus, zinc, copper, selenium, fluorine, manganese. And given the meager amount of calories in tomatoes, the juice from this vegetable is great for fasting days. By the way, many have noticed that drinking a glass of this drink satisfies the feeling of hunger for a while. At the same time, the body receives everything it needs natural substances, helping to improve metabolic processes. No wonder specialists in healthy eating consider tomato juice not only ideal dietary product, but also a healthy multivitamin drink.

Beneficial features

The special value of tomato juice for human health is due to the presence of large quantity carotenoid pigment called lycopene. It is this substance that gives the fruits a bright red color. Lycopene is a powerful antioxidant that resists the aggression of free radicals, protects DNA and, accordingly, reduces the risk of developing oncological diseases. Moreover, this pigment is not synthesized in the human body, so it can only enter it when eating food.

If we talk about the overall positive effect of this red thick liquid on our body, it is quite multifaceted:

The presence of potassium helps normalize the functioning of the cardiovascular system.
The presence of calcium strengthens the bones of the musculoskeletal system, which is especially beneficial for older people.
Vitamin C improves immunity, and vitamin E improves skin regeneration.
The dietary fiber, pectin and organic acids contained in the drink have a beneficial effect on gastrointestinal tract: suppress decay processes, prevent constipation, remove toxins and waste from the body.
Tomato juice lifts your mood and helps relieve nervous tension, since it contains substances that stimulate the production of the “joy hormone” serotonin.
Finally, diabetics can drink this drink completely without risk to their health.

Undoubtedly, perfect option to preserve in full all valuable qualities And amazing taste juice from tomatoes is to make preparations with your own hands from homemade fruits grown in your greenhouse. Tomatoes sold in stores are most often treated with nitrates to increase their shelf life. To prepare homemade tomato juice, it is preferable to choose fleshy, juicy varieties of tomatoes. They may be overripe and even substandard, but this is not a cause for concern. Before processing such fruits, it is enough to rinse them well and remove spoiled areas. From 1.5 kg of tomatoes, approximately 1 liter of juice is obtained.

Since the tomatoes will need to be pureed, a juicer is best suited for this purpose. Of course, you can use a regular meat grinder, but then later you will have to do additional work: separate the seeds from the thick liquid mass through a sieve. However, today meat grinders with special attachments for juices are already sold.

You should also pay attention to the process of preparing the jars. It is recommended to wash them thoroughly with a soda solution first and be sure to check for cracks. Hot can with undetected defects it will simply burst. Sterilization of jars (in boiling water or steam) takes 15–20 minutes. After rolling up the lids, the jars need to be turned upside down (to check their leakage) and covered with a blanket to cool gradually. The finished product must be stored in cool places: on a glazed balcony protected from frost, in a cellar, in a basement.

Well, there are a great many methods for preparing high-quality tomato juice at home, and no special skill is required. The only thing worth noting is that it is not at all necessary to use with filigree precision the conventional amount of salt and spices indicated in the recipes below. First of all, you should focus on personal taste preferences.

Methods for preparing tomato juice

1. Natural tomato juice without additives

Ingredients:

ripe tomatoes.

This is the simplest recipe for making a homemade drink without using additional ingredients. Tomatoes cut into pieces must be passed through a juicer, and the resulting mass should be placed in an enamel pan. Then the juice should be brought to a boil, then simmer over low heat for 20 minutes, stirring constantly. Sterilize the jars, pour juice into them to the very top (to ensure a vacuum), roll up the lids, and leave to cool as described above.

2. Classic recipe

Ingredients:

Ripe tomatoes;
Salt - to taste;
Sugar - to taste.

Preparation method traditional version delicious tomato nectar is not much different from the previous recipe. Only here additives are already used. It should immediately be noted that for 1 kilogram of tomatoes the recommended approximate amount of salt is 1.5 tablespoons, sugar – 1 tablespoon. Some people like it saltier or sweeter, others the opposite, so it all depends on individual predispositions.

After pureeing the tomatoes in a juicer, pour the liquid mass into a saucepan and put on fire. When the first bubbles appear, indicating boiling, reduce the heat, add salt and sugar and continue cooking for 15 - 20 minutes, stirring and skimming off the foam that forms during cooking. Pour the hot juice into sterile jars, seal, cool, and store.

3. Tomato juice with a fragrant, aromatic taste

Ingredients:

Ripe tomatoes;
Salt - to taste;
Bay leaf – 3 pcs. on the jar;
Black pepper – 5 peas per jar.

Pour the tomatoes through a juicer into a saucepan. Put it on fire. After boiling, add salt and bay leaf, simmer for 15 minutes. After cooking, remove the bay leaf. Pour black peppercorns into jars, pour in the juice, roll up the lids, and cool.

4. Tomato juice with sweet pepper

Ingredients:

Ripe tomatoes – 10 kg;
Bell pepper (red) – 8 pcs.;
Onions – 1 pc.;
Garlic – 5 cloves.

Before starting the process of preparing this juice, housewives are advised to first remove the skins from the tomatoes. They can then be put through a juicer. Using the same kitchen appliance, puree the seeds and membranes removed. Bell pepper, as well as chopped onion and garlic. After them machining The result will be a puree-like paste, so it is recommended to rub it through a sieve. Add the pureed vegetables to the juice from the tomatoes, simmer for 15 - 20 minutes and complete the preparation home product using the above technology.

5. Tomato juice with celery

Ingredients:

Ripe tomatoes – 1 kg;
Celery – 3 petioles;
Ground black pepper – 1 teaspoon;
Salt - to taste.

Finely chop the washed celery. Place the tomato mixture puréed in a juicer into an enamel container and place on a lit burner. Immediately after boiling, add celery to the juice and simmer for 15 minutes over moderate heat. Cool the mixture slightly until warm and rub through a sieve. Then add salt and pepper, let the juice boil again, after which you can pour into jars and seal. The end result will be wonderful vitamin drink, which will be especially useful in winter.

6. Spicy tomato juice

Ingredients:

Ripe tomatoes – 10 kg;
Garlic – 5 cloves;
Allspice – 30 peas;
Ground red pepper - half a teaspoon;
Cloves – 10 buds;
Ground cinnamon – 2 teaspoons;
Ground nutmeg – 1 pinch;
Salt – 150 grams;
Sugar – 450 grams;
Table vinegar (9%) – 250 ml.

Prepare tomato mass traditional way– using an electric juicer. Pour it into a saucepan and cook over medium heat for 20 minutes. Turn on the flame, add salt and sugar to the juice, and cook for another 10 minutes. Then add pepper, cloves, cinnamon, chopped garlic, nutmeg, pour in vinegar and boil the tomato nectar for another 20 minutes. Spicy drink poured into jars, sealed, cooled and sent for storage. Thanks to its presence in the product acetic acid, this one is amazing homemade juice can be stored quite long time, but usually it gets drunk very quickly.

7. Tomato juice with original taste

Ingredients:

Ripe tomatoes – 2 kg;
Beetroot juice – 200 ml;
Apple juice – 1 liter;
Salt - to taste.

IN this recipe All components, except salt, are processed by one unit - a juicer. First prepares tomato juice, then apple, then beetroot. If no additional use of a sieve is required, then all juices are mixed in homogeneous mass which is brought to a boil. After this, salt is added. There is no need to cook the tomato-apple-beetroot liquid for a long time, 5 minutes is enough. The final stage is standard: pouring hot juice into jars, sealing with lids, cooling, sending to the cellar.

8. Tomato juice with herbs

Ingredients:

Ripe tomatoes – 5 kg;
Garlic – 3 cloves;
Basil – 1 bunch;
Dill – 1 bunch;
Oregano – 2 teaspoons;
Thyme – 2 teaspoons;
Salt, sugar - at your discretion.

Nice sweet and sour taste tomatoes are perfectly complemented by the aroma of herbs and garlic spiciness. Finely chop the basil and dill, chop the garlic. Extract juice from tomatoes using the above kitchen appliance. Pour the tomato mass into an enamel container, place it on the burner, and bring to a boil. Add salt, sugar, all the spices and cook over low heat for half an hour. Pour into jars, screw on the lids, cool, and put in a cool place.

9. Tomato juice for a feast

Ingredients:

Ripe tomatoes – 2 kg;
Ripe gooseberries – 500 grams;
Horseradish root – 100 grams;
Salt – 2 tablespoons;
Sugar – 3 tablespoons.

This vigorous drink is perfect for festive dinner, especially for preparing the well-known cocktail " Bloody Mary" First you will need to remove the skin and seeds from the gooseberries. To do this, add water (100 ml) to the berries, place them on the stove, let them boil, and then rub them through a sieve. Then the peeled horseradish is grated (you'll probably have to cry). The tomatoes are passed through a juicer, the resulting mass is brought to a boil, salt, sugar, horseradish pulp, liquid gooseberry puree are added and the whole mixture is boiled for 15 minutes. Hot juice is poured into jars and sealed with lids.

10. Tomato juice with brine

Ingredients:

Ripe tomatoes – 2 kg;
Cucumber pickle – 1 liter;
Sugar - to taste.

This drink, on the contrary, perfectly tones the body and improves well-being the morning after festive feast. Strain the brine that remains after eating pickled cucumbers through cheesecloth. Squeeze the juice from the tomatoes, combine with brine, and bring the liquid to a boil. Add sugar, let cook for 5 minutes over low heat and you can pour into jars.

It is perhaps difficult to find any other alternative drink that would so effectively restore the water-salt balance in the body. The popularity of tomato juice among Russians is comparable only to the Americans' devotion to orange juice. Although in fairness, it should be noted that most people do not think about the vitamins present in this drink, and simply enjoy drinking it.

Today I want to suggest making very tasty and healthy tomato juice from these fruits. Such homemade drink It stores well and is liked by everyone without exception. And all the cooking methods are very simple, fast and accessible to everyone.

Previously, tomato juice was made only using a meat grinder. Now you can use not only this device, but also use a blender, juicer or juicer. I would also like to note that this drink usually does not contain any additives and 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 while cooking of this product It is necessary to take into account the variety and quality of the tomato. They must be ripe and free of rot. And also juicy and meaty. Therefore, tomatoes are not suitable for pickling. If you like a drink that is not too thick, then do not use fruits that are too fleshy.

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 it as a dressing, or pour it in when stewing fish, meat, and potatoes.

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

It doesn’t take much time to prepare the drink and this is undoubtedly a plus. Also, everything is preserved in the juice useful microelements and they are stored for 2 years. This liquid can also be given to small children.

Be sure to add red varieties of tomatoes to the drink. But it is better not to use unripe fruits, as they will cause bitterness and acidity in the taste.

Ingredients:

Tomatoes - 3 kg;
Salt - to taste.

Cooking method:

1. Wash the tomatoes well and then dry.

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

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

4. Pour the hot drink into sterilized jars.

Recipe for delicious tomato juice with pulp

It’s also better not to add overripe fruits, otherwise you’ll get tomato paste. And for variety, in addition to spices, you can put sweet bell pepper. Well, this is, of course, not for everybody.

For you classic way without sterilization.

Ingredients:

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

Cooking method:

1. Wash the vegetables. Cut the fruits into slices.

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

When cooking tomato puree choose dishes that are taller. Since during the cooking process the mass splashes.

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

How to freeze tomato juice for the winter using a juicer

It is advisable to store this drink in glass jars, which must be sterilized in advance. Lids are best used with excellent strength that will not 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 the tomatoes thoroughly warm water. Dry and then cut into 2 or 4 parts. Remove the stems.

3. Add salt and sugar to the resulting liquid to your taste and pour into a saucepan. Place on the fire and bring to a boil. Then boil the drink for 20-30 minutes.

4. Pour the preparation into sterilized jars and roll up the lids. Now turn them upside down, cover with a blanket and cool. Place it in storage.

To make the 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 tomatoes in advance by dipping them in boiling water for 1 minute. In general, if you have a juicer, you don’t have to do this. After all, this device will do everything for you.

Ingredients:

Tomatoes - 3 kg.

Cooking method:

1. Collect the tomatoes, wash and dry them.

2. Cut the fruit into slices.

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

4. Pour the resulting drink into heated bottles and screw the lids on tightly. Then cover with a blanket and cool. All is ready! You can store it or cool it and drink it.

The optimal storage temperature for the drink is +10-15 degrees.

Homemade tomato juice in a blender

How to make tomato juice without salt

The next recipe is a little different from the previous ones and involves adding water. The option is very good. This drink stores well and does not lose its taste.

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

Ingredients:

Tomatoes;
Water.

Cooking method:

1. Rinse the fruits thoroughly and dry. Cut into halves and remove the stems. Next, cut into pieces of any size.

2. Place the pieces in a saucepan and pour clean water so that it covers all the tomatoes. Now slowly heat the contents until the pieces become soft.

3. Then remove the seeds and skin by rubbing the tomatoes through a sieve. Return the resulting juice back to the pan and cook until the mass has reduced by about 1/3 of the original volume.

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

A simple video recipe for making tomato juice for the winter

If you don't have any equipment, don't worry. The drink can be prepared without them. The main thing is to have a saucepan and a sieve, and skillful hands). And the following story will help you avoid mistakes and cook a tasty and aromatic delicacy.

How to make delicious tomato juice through a meat grinder

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

1 liter of juice requires approximately 1.5 kg of juicy tomatoes.

Ingredients:

Tomatoes, salt.

Cooking method:

1. Wash the vegetables and cut them into slices of any shape.

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 turn down onto the lids. Wrap in a towel and leave until morning. Then put it in the cellar or pantry.

Tomato juice own production It always turns out very tasty and healthy. And the speed and simplicity of its preparation captivates many, which is why most families stock up on this drink for whole year forward.

All recipes are very similar to each other. The only thing you can add to your taste different spices, as well as garlic, celery and bell peppers. Some even add apples and beets. In any case, no matter what option you choose, you will succeed the first time, so cook to your health! Bye bye!