When a lot of tomatoes have ripened in the garden and you urgently need to do something with them, do not hesitate to boil tomato juice. It can be the basis for various sauces, used for cooking first courses and just be a healthy drink. But the most interesting thing is that after a fifteen-minute heat treatment, the amount of lycopene in these red vegetables increases one and a half times (compared to fresh fruits).
No preservatives, such as vinegar or citric acid, are added to tomato juice. Ripe tomatoes have enough of their organic acids. But for a good preservation of the product all winter, pay close attention to the good sterilization of jars and lids. Also, for the preparation of this preservation, choose only ripe fruits, not rotten.
From fleshy varieties you get a thicker drink, from juicy - more liquid. So choose for yourself which option you prefer. Now let's start cooking.
Tomato juice can be made without extraneous additives at all, and already when used, put salt and other spices to taste. Below are similar recipes. Now I offer a very tasty version of the preparation of this drink, not standard, with the addition of bell pepper. Having made such a yummy once, you will return to this recipe again and again.
Ingredients:
- tomatoes - 6 kg
- red bell pepper - 100 gr.
- bay leaf - 2 pcs.
- black peppercorns - 10 pcs.
- salt - 1 tbsp.
- sugar - 2 tbsp.
Cooking method:
1. Wash the tomatoes, cut them into arbitrary pieces and pass through the juicer.
Be sure to take sweet peppers that are fleshy and ripe. Only such a vegetable can give maximum flavor to the finished juice. Tomatoes, if possible, take thin-skinned and juicy ones, from these you get more liquid, less waste.
2. Cut the Bulgarian pepper in half and dip into the squeezed juice. As an option, scroll the pepper along with the tomatoes or take sweet ground paprika instead. Cover the pot with the workpiece and put on a strong fire to boil. Keep an eye on the process, because the boiling liquid can foam a lot and “escape” onto the stove.
3.Sometimes stir the juice with a wooden spoon or spatula so that the settling pulp does not stick to the bottom. After boiling, make medium heat and cook for 30 minutes under a closed lid (you need to cover so that moisture does not evaporate into the ceiling). You need to cook such canned food in enameled or stainless steel dishes. Do not use aluminum pans, they oxidize when in contact with acids.
For a pleasant aroma, you can add a few stalks of parsley to the boiling juice, for spiciness - half a chili pepper. Remove these ingredients before pouring into glass.
4. You can not remove the foam, it will boil down and disappear. After 10 minutes of cooking, add salt, sugar, parsley and peppercorns, stir, let dissolve and try. If you do not have enough salt or sweetness, add the necessary component. Continue cooking for another 20 minutes.
5. A couple of minutes before the end of cooking, remove the bay leaf and pepper from the pan (if you used it cut). At this point, the jars should be sterilized in your favorite way.
6. Pour the finished hot juice into sterile jars and roll up with boiled lids. Turn the blanks upside down and let them cool. You can store this preservation in the apartment, in a dark place.
Tomato juice through a juicer: a simple recipe without sterilization
The fastest way to make tomato juice is with a special tool - a juicer. It can be either mechanical or electrical. The latter option, of course, will work faster. When there are a lot of red fruits, this recipe will help them process them quickly enough. The essence is simple: squeezed juice, cooked, flavored, closed and wait for winter. In addition, it is not necessary to sterilize the finished preservation, it is enough to do this with empty jars.
Ingredients:
- tomatoes - 12 kg
For 1 liter of juice:
- sugar - 2 tsp
- salt - 1 tsp
How to cook:
1. Wash the tomatoes, cut into pieces that will fit into the filling hole. Cut out the place where the stem was attached. Run all the pieces through the juicer. Twist the cake that will remain 2-3 more times to get more nutrient moisture. To extract even more liquid from the waste, warm it up and squeeze it through cheesecloth.
2. Pour the resulting juice into a saucepan of a suitable volume (or divide into two bowls). Add sugar and salt as needed.
How much sugar and salt should be put in 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.
3. While stirring, bring the workpiece to a boil, then reduce the heat. Boil your red drink from now on for 15 minutes. At the same time, sterilize the jars and lids.
4. A lot of foam will form during the cooking process. To make it go away - vigorously stir the juice, at the end of cooking there will be no foam.
5. It remains to pour the juice into carefully sterilized jars and roll up. Turn the preservation over onto the lids, wrap it in a warm blanket or towel and wait until it cools completely. After that, remove the tasty tomato to a permanent storage place. A glass of such a drink will be very useful for both adults and children. After all, it is of the highest quality, natural, without unnecessary and harmful additives.
Juice with pulp from fresh tomatoes through a meat grinder - you will lick your fingers
If you do not have a juicer, then you can use a conventional meat grinder, the simplest one, without any attachments. Now there are many modern kitchen appliances, there are also meat grinders with nozzles for squeezing juice. If you have one on the farm, then use it using the recipe above. The same option is suitable for those who have the most ordinary meat grinder.
Such a tomato turns out to be thick, with pulp and seeds. It can be used to make gravies, dressings, sauces. Or you can just drink and get healthy substances.
Ingredients for a 3 liter jar:
- tomatoes - 4 kg
- salt - 1 tbsp.
Cooking:
1. Wash the tomatoes, cut into large pieces, remove the stalks. Pass all prepared fruits through a meat grinder and pour the resulting rather thick mass into a saucepan.
If you want a more delicate consistency of the finished juice, remove the skin from the tomatoes first.
To make this quick and easy, make a cross cut on the top of each tomato. Dip vegetables in parts in boiling water for 30-60 seconds. Then immediately transfer them with a skimmer to prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.
2. Bring the puree mass to a boil over high heat, while stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.
3. You need to pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato up to the edge of the jar and roll up. Well, then everything is according to the standard scheme: turn it over, wrap it up, cool it and put it in a dark place where the sun's rays do not fall.
How to make tomato juice without a juicer (recipe without salt and sugar)
This is a very good recipe for those who do not use either a meat grinder or a juicer. It does not need any devices at all, except for a sieve, which can be found in any kitchen. The finished product is thick and rich, with a bright taste. At the same time, you do not need to add either salt or sugar, complete naturalness is preserved.
Ingredients:
- tomatoes
Cooking method:
1. Wash the tomatoes well and cut into slices. Medium-sized fruits can be cut into 4 parts, small ones - in half. Cut out the stalk during processing.
2. Place the chopped tomatoes in a heavy bottomed saucepan and place over low heat. Stir the pieces with a wooden spoon or spatula so that they do not burn. After a short time, juice will begin to stand out. After 10 minutes, the tomatoes will sink and become covered with liquid. After a few more minutes, the mass will boil. Do not forget to be around and mix all this time.
3. After boiling, cook the workpiece for 3 minutes, turn off the heat and let it cool completely. It is convenient to cook tomatoes in the evening, and in the morning continue cooking the tomato.
4. Pour the cooled mass into another pan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, pressing in one word.
5. Put the squeezed tomato on the stove and bring it to a boil. Salt and other seasonings you can add immediately before use to your liking.
In order for the juice to be well stored, you need to try and conscientiously sterilize the jars and lids, before washing them with soda or mustard powder.
6. Boil the juice for 10 minutes and you can pour it into jars while hot. To prevent the glass from bursting, pour gradually, allowing the jar to warm up. You can also put a thin knife blade under it or put it on a metal grill.
7. Screw the caps on immediately or roll them under the machine. Turn over, check for leaks (nothing should seep through the lid) and wrap under a fur coat. When the tomato juice has cooled, put it in a dark, cool place, preferably in the basement or cellar. As you can see, everything is ingenious - simple! And from myself I will add that it is also delicious.
Homemade tomato juice with a blender. Video recipe on how to properly boil tomato juice
A blender is an indispensable assistant in the kitchen. With its help, sauces are made (for example,), and blanks (for example,), and pastries (for example,), and. In general, a lot of things can be done, including tomato juice.
This is a quick recipe. It will come in handy when there are a lot of tomatoes, there is little time, everything needs to be processed quickly. And you don’t have to grind through a sieve, a blender will help make thick and tasty juice. How to do this, see the video.
This is how you can quickly and easily close tomato juice for the winter. Choose any recipe, cook with pleasure and in a good mood and everything will turn out delicious. And in this particular case, it is also useful. Bookmark the recipe and visit my blog more often, there are many great recipes.
About 1 liter of juice is obtained from one kilogram of tomatoes.
I wash the tomatoes well in water, then cut out the spoiled places and cut the tomatoes into pieces. I put the chopped tomatoes in a saucepan, pour a little water on the bottom (¼ cup so that the tomatoes do not burn on the bottom) and put the saucepan to cook on a slow fire.
Gradually, the tomatoes begin to boil, give juice and boil. I give them a little boil for 10 minutes no more, turn off the fire, let the tomatoes cool a little. Then I rub the cooled, but still warm tomatoes through a sieve. How much pulp will be in the juice depends on how well the tomatoes are rubbed. I only have the skin and seeds in the colander.
I return the grated tomato juice to the fire. I add salt and sugar to the pan. Everyone has their own norm, who likes what taste. Personally, I add half a tablespoon of salt and sugar. The juice is slightly salted, and if someone is not enough, then you can add salt before drinking.
After the juice boils, I let it boil for 15-20 minutes.
By this time, I already have canning jars ready: I washed them and put them in the oven to be sterilized for 15-20 minutes.
The juice boiled, I take out hot jars from the oven, pour boiling juice into them
and twist the lids, which I also sterilized in boiling water. This moment in canning is my least favorite, everything is hot and jars and lids and juice. And you need to manage to screw the lids on tighter, and it’s not very convenient to do this in mittens. But, in the end, this stage is left behind.
I turn the jars upside down with their lids, and in this form they stand until they cool.
Ready, we remove the banks for storage.
BON APPETIT
Here comes autumn. The children have gone to school, but it is too early to rest, it is necessary to properly prepare for the winter. And first of all, you should prepare as much tomato juice as possible for the winter. It would seem that juice is not food, and one could not really bathe, but in fact tomato juice, especially with pulp, is the number one product. You need it for borscht, it is also necessary for tomato sauce, and how many delicious dishes are prepared with the same tomato juice, I'm not talking about the benefits of tomato juice, that it would not hurt to drink it regularly. Therefore, we are not lazy and be sure to preserve tomato juice for the winter. I offer a very simple and quick recipe for tomato juice, without sterilization, without vinegar and other preservatives, even kids can drink it.
Ingredients:
(Yield: 2.1 liters of tomato juice)
- 3 kg. ripe tomatoes
- 1 tbsp salt (optional)
- So, we take three kilos of ripe tomatoes. Any ripe tomatoes are suitable for tomato juice: large, small, not very beautiful, red, pink and even yellow. It is important that they are ripe and juicy. In general, just such tomatoes are usually full of autumn in the garden, and in the market such a trifle is not very expensive.
- Wash the tomatoes thoroughly, let the water drain. If the tomatoes are large, then cut in half or into several parts. Pass the tomatoes through a juicer. We collect the resulting mass in a clean bowl, discard the pomace.
- For those who don’t have a juicer yet, I advise you to buy it, it saves a lot of time, and making homemade tomato juice costs nothing at all: one or two and you’re done!
- Well, what if you don't have a juicer? Then you can get tomato juice as follows. Boil chopped tomatoes for 5-7 minutes. When the tomatoes have cooled, we wipe the tomatoes through a large sieve (so that the pulp passes) or through a colander with small holes. If you use a regular colander, then the seeds will crawl along with the pulp.
- We put a bowl with tomato pulp on the fire (we take an enameled bowl). Add salt if desired. But the best and healthiest option is to roll up natural tomato juice without salt and spices. But in winter, when you open the jar, then you can add salt and pepper to taste. By the way, this juice is much tastier than boiled with salt and spices.
- We boil tomato juice for 15 minutes over medium heat, you do not need to cook for half an hour, a quarter of an hour is enough.
- Carefully, so as not to scald, pour hot tomato juice into sterile jars, cover with sterile lids and roll up. We carefully read how to properly sterilize jars and lids.
- We turn the jars with rolled up tomato juice upside down (for additional sterilization of the lids), wrap them in a blanket and leave to cool. From the indicated number of tomatoes, a little more than 2 liters of tomato juice is obtained. How much juice you get depends on the juiciness of the tomatoes.
- The next day, we hide the cooled jars of homemade tomato juice for storage in a pantry, cellar or any other cool place away from batteries and sunlight.
- That's all, nature product is ready! As you can see, making tomato juice does not take much time or effort, but what a benefit for the wallet and health! Tasty, healthy, always at hand, no need to buy tomato paste or tomato sauces that contain preservatives. And most importantly, the presence of tomato juice allows you to quite diversify the everyday menu. And, as you know, tasty and healthy food is a guarantee of health, peace and tranquility in the family. Here, we started with ordinary juice, and ended with global topics)))
Good day to all! Do you still have a mountain of tomatoes in the kitchen, are they overripe, the peel has shriveled? And you don't know what to do with them? There is a great solution for the winter, it is to cook a very tasty vitamin and scarlet-red tomato juice.
In general, do you think tomato juice is useful and is there any benefit from it?
It turns out that the benefits are huge for our body, especially for men, as well as for those who are on a diet. I will not go into details, for those who are interested, you can always read this information on the pages of the Internet.
I will list only the most basic, namely, what vitamins and minerals contain ripe juicy tomatoes:
Can you imagine how many useful things, just horror, that's what you need to eat every day!
Tomato juice for the winter at home
Just look at what beautiful jars, well, as if from a store, but only your own homemade ones, without any additives, flavorings and other nonsense.
The most delicious and favorite cooking recipe that can be done very quickly and easily at home.
To do this, we need a bunch of tomatoes and, as always, a great mood))). The secret of cooking is very simple and easy, in a nutshell, then take the fruits and pass through a meat grinder or blender, and then preserve them in jars.
If you want to drink it right away, then you can omit the preservation time and make it even without salt and sugar if you wish.
We will need:
- ripe tomatoes - 12 kg
- salt per 1 liter - 0.5 tbsp
- sugar per 1 liter - 2 tsp
Addition: you can generally omit sugar and salt, or do it based on your taste preferences.
Cooking method:
1. Wash the tomatoes well and cut into pieces, remove the stalk and various ugly places on the peel.
Important! It is best to choose high-quality tomatoes without any flaws so that there is less waste.
Then pass all the pieces through a meat grinder or juicer. Whoever has that and use it. Through a meat grinder, juice is always obtained with pulp, but through a juicer without pulp.
Interesting! There is another way, if there is no meat grinder, and also, if you want to do it without a juicer, anything is possible these days, then the device is broken, then there is no money to buy, what can you think of then.? To do this, take an ordinary sieve and grind all the pulp of tomatoes, everyone has it.
2. After you squeeze the juice, there will be a lot of cake left, move it to the side, it will not be needed.
Interesting! If you wish and enough time, you can twist the cake through a juicer or meat grinder several times.
3. Put all the red liquid in a saucepan, salt and sugar.
Important! How much salt and sugar should be taken per 1 liter? How do you usually take? I have such a calculation for 1 liter, 0.5 tablespoons (or 1 tsp) of salt, and 2 teaspoons of sugar are taken.
4. Heat the raw mixture and bring to a boil. Remember to stir so that the juice does not burn. Cook from the moment of boiling for 10-15 minutes, and in the meantime you can sterilize the jars and lids.
Important! When boiling, a lot of foam is formed, reduce the heat a little, stir well, and the foam will disappear, you can remove it with a spoon a little.
5. The next step, pour the already hot finished juice into sterilized jars.
6. Screw under the cover or roll up with a twist.
Important! Check if everything worked out, for this, turn the jar upside down and see if the liquid seeps out. Wrap jars under a blanket and let cool.
7. In such a wonderful way, you can cook this miracle of nature, and in winter get it and drink it, or make your favorite tomato sauce or ketchup.
I have one more idea how to save such a blank, namely, you can squeeze the tomatoes and freeze the resulting juice, this year I am conducting this experiment, placing the juice in containers, containers, ice cups, and then in the winter I will take it out and add it, for example, to salad dressing. What do you think of this storage idea for your home?
Video: How to make tomato juice?
Recipe for homemade tomato juice through a juicer
Another excellent and cool option can be made in jars. It turns out without seeds and without pulp, as an electric juicer is used. It will take very little time to cook, because such an assistant does the necessary actions in a matter of minutes. Just zhzhzhzhzhzh and you're done.
The peculiarity of this option is that it is made only with the addition of salt. Optionally, you can add sugar, bay leaf, cloves to taste. Some, I know, even add bell pepper and garlic, and then they also grind everything in a juicer. In my opinion, this is already more vegetable juice.
This option does not require any additional heat treatment, sterilization, since the jars are taken clean and already prepared. Let's get started, and these step-by-step photos will only help you.
We will need:
- tomatoes - 4 kg
- salt - 1 tbsp (put at your discretion, try, stir, add more)
Cooking method:
1. Cut the tomatoes into slices and place them in a special juicer container, make juice. 
2. Then put this red mixture to boil on the stove. After boiling, 10 minutes should pass, salt and mix well.
Important! Do not forget to stir so that less foam stands out on the surface. And then the situation, as with milk can happen, she will “run away”. Cook over low heat, but to gurgle.
3. After 10 minutes have passed, take the sterilized jars and lids and carefully pour the liquid into them.
Important! Pour the juice slowly, at first pour quite a bit to scald the jar and it becomes hot, accustomed to this temperature.
4. Tighten with a twist so that nothing runs out from under the covers.
5. Turn upside down, wrap and let cool to room temperature.
Everything is stored for a very long time, the taste is just awesome and flying away, just super !. You will definitely like this preparation and you and your family will be completely satisfied. Enjoy your meal.
Well, well, friends, you can make such homemade juice yourself, without much extra effort. If you liked this note, share it on social networks, subscribe to the group in contact and, as they say, see you soon! Bye everyone, have a good day and fruitful work!
Sincerely, Ekaterina Mantsurova
How pleasant it is to drink fresh, and most importantly natural tomato juice on a frosty winter day.
And we are not talking about store-bought juice, which contains a high level of preservatives and other harmful substances.
Let's prepare delicious tomato juice for the winter from tomatoes from the dacha or from our own garden. What's more, it's really easy!
Classic way
Cooking Ingredients:
- One and a half kilograms of tomatoes of good ripeness;
- Salt to your taste.
How to prepare tomato juice for the winter at home:
- We spread the tomatoes in a large container or bowl, carefully sort through;
- Next, fill them with cool water, wash the dirt and dust, remove all the stalks;
- Jars, in which juice will be stored in the future, must also be thoroughly rinsed and cleaned of dirt;
- After washing, the glass container must be sterilized by steam or in the oven. At your discretion;
- We prepare the juicer, it must be clean;
- We cut the washed tomatoes into medium pieces so that they can be conveniently passed through a juicer;
- Next, we make juice from tomatoes. The result should be a homogeneous mixture without skins and seeds;
- Then pour the liquid tomato mixture into an aluminum container, put on fire and bring to a boil;
- Stir everything from time to time so that it does not burn;
- Approximately 5 minutes after the start of boiling, add salt to the mixture, mix well and boil for 15 minutes;
- Next, remove the hot juice from the stove and immediately pour it into sterilized glass jars;
- We roll up jars of juice with lids, put them upside down on the floor in a dark place;
- We wrap everything with warm material, leave it to stand until it cools down;
- After cooling, you can store in a cool place, such as a cellar or basement.
Tomato juice for the winter: a recipe with vinegar
Constituent components:
- Tomatoes of good ripeness - 11 kilograms;
- Sugar - 500 grams;
- 275 grams of table vinegar 9%;
- Salt - 175-180 grams;
- Allspice in peas - 30 pieces;
- Cloves - 7-10 things;
- Mustard - 3.5 small spoons;
- Ground red pepper - a pinch;
- 2-3 garlic cloves;
- A pinch of nutmeg.
How to make tomato juice with vinegar for the winter:
- Pour the tomatoes into a large container, you can put them in a bowl and carefully sort through;
- Fill the tomatoes with cool water, wash them from dirt and dust and remove all the stalks;
- I cut the tomatoes into small pieces so that they can be conveniently passed through a juicer;
- Next, we pass the tomatoes through a juicer. The result should be a homogeneous tomato juice without skins and seeds;
- Pour the juice into a large enameled container, put it on the stove and heat it up;
- As soon as the mixture boils, reduce the heat and leave to boil for 30-40 minutes;
- After that, pour salt and granulated sugar into the mixture, boil for 10 minutes until the dry components dissolve;
- Peel the husk from the garlic, cut into small pieces;
- Pour pieces of garlic into the tomato mixture, put cloves, allspice, mustard, hot red pepper, nutmeg, pour vinegar. We mix everything, boil for about 15-20 minutes more;
- In the meantime, we thoroughly wash the jars, clean them with a washing solution or baking soda powder from dirt and dust. Rinse several times with cool water;
- The container must be sterilized over steam or in the oven;
- Pour tomato juice into sterilized jars to the very top;
- We close the container tightly with lids so that the liquid does not leak;
- Turn upside down and put on the floor, cover with a warm blanket. Leave until completely cooled;
- We store the finished juice in a cool place at a temperature of no more than +20 degrees.
Let's start canning juice for the winter:
- To make tomato juice sweet, it is better to use overripe vegetables. Unripe vegetables will make the drink sour, which is only suitable for gas stations;
- If waste remains after cooking, then they can be left for making sauces;
- If the juice turns out to be thick, then it can be used as a frying for borscht;
- Salt and granulated sugar should be added at your discretion. Someone likes a sweeter drink, someone, on the contrary, salty;
- Be sure to sterilize the container before pouring so that in the future the juice does not swell and become moldy.
Keep the juice in a cool place for 3 years.
Now you know how to close tomato juice for the winter. Be sure to cook it at home, because this drink always turns out to be very tasty and healthy. It will please everyone without exception.
Both adults and children will appreciate it. Especially in winter, there are not enough vitamins and vegetables, and this drink will come in handy!
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