If you want to try something new and, moreover, useful, there is nothing better than doing tomato juice for the winter: at home, it turns out no worse than the store.
Tomatoes - magnificent vegetable(even though it's actually a fruit). Tomatoes can not only be canned, pickled or salted for the winter. BUT homemade juice from tomato useful properties, perhaps even surpasses the store.
Tomato juice for the winter with pulp at home
First of all, you need, of course, to know about the proportions for making juice from tomatoes. It is usually preserved in small 1 liter jars or 1.5 liter containers, but is sometimes stored in large dish volume of 2-3 liters.
The table describes the quantities for all possible cases.
| Components | 1 liter jar | 1.5 l jar | 2 l jar | 3 l jar |
| tomatoes | 1.5 kg | 2.2 kg | 3 kg | 4.5 kg |
| salt | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| sugar | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| vinegar 9% | 2 tbsp. spoons (40 g) | 3 art. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 art. spoons (120 g) |
| vinegar 70% | 0.5 teaspoon (5 g) | 0.7 teaspoons (7 g) | 1 teaspoon (10 g) | 1.5 teaspoons (15 g) |
As you can see, the ratio of salt and sugar in tomato juice is the same. This proportion is focused on the "average" taste - tomato juice will turn out neither too sweet nor too salty.
If you want something sweeter or more salty variant, it is enough to increase the amount of the corresponding component by 1 teaspoon (10 g).
For lovers of sour shades in taste, you can add citric acid instead of vinegar. Since it is more acidic, the amount in dry form is reduced by 3 times compared to 9% vinegar.
Of course, fragrant spices and other ingredients are also added to improve the taste. bright aromas, for example:
- garlic;
- pepper (peas);
- nutmeg;
- dry cloves (buds);
- cinnamon.
At the same time, the main components of the classic tomato juice at home, of course, are the tomatoes themselves, salt, a little sugar and peppercorns. As for the tomatoes themselves, you can choose any variety.
However, it is best to take large, fleshy tomatoes which will give more liquid. In addition, it is easiest to process such fruits. The only requirement for them is the absence of damage, scratches and other defects.
The finished dish can be prepared in just 1 hour, after which the jars can be cooled for 1-2 days. Then be sure to store in a cool, dry place.
How to make tomato juice at home: a classic recipe
So, let's start with the simplest way. To do this, take the following basic components:
Ingredients per 1 liter
- 1.5 kg of tomatoes;
- 2 large spoons of salt;
- 2 large spoons of sugar.
Recipe: steps
Step 1. First, of course, you need to rinse the fruits well and remove the stalk (upper "eye"). We cut them into large pieces and pass through a juicer or, in extreme cases, through a meat grinder. A blender is not suitable for such work - it will simply turn the pulp into rags.
Step 2. The resulting juice does not need to be filtered - it can remain with pulp. Although, if desired, it can be passed through a fine sieve - then the finished product will be more liquid. However, in any case, it is necessary to pour all the liquid into a saucepan with thick walls and put on fire.
Bring to a boil, add salt and sugar, taste: if necessary, you can increase the amount of one or another component.
Step 3. In the meantime, it is necessary to prepare the jars - they should definitely be sterilized. It can be done traditional way by holding over the steam for 15 minutes or in the oven at a temperature of 180 ° C (the same amount of time).
There is an easier option - to stand in the microwave, turned on at full power, for 3-4 minutes. Lids also need to be thoroughly sterilized.
Sterilization of tomato juice jars Then hot product poured into a container and rolled up with iron lids.
Tomato juice at home - excellent workpiece for the winter Step 4 Cool the containers under the covers - they are kept for 1-2 days, after which they are put in the refrigerator or cellar.
This product is ready almost immediately. Its shelf life is at least a year, and all this time the jars should be kept only in a cold place. After opening, homemade tomato juice is best consumed within a week.
How delicious, quick and easy to make tomato juice at home - you can also watch the video.
Recipe for tomato juice with pulp for the winter: with a photo step by step
And this option largely repeats the previous recipe, but it was created specifically for aesthetes. The finished product, thanks to a simple cleaning through a fine sieve, will be pitted and peeled - just such tomato juice is suitable for someone. Take the components in such quantities.
For 3 liters of juice you will need:
- 5 kg of fleshy tomatoes;
- by 6 tbsp. spoons of sugar and salt;
- add 15 peppercorns - improve the taste;
- and for a nice spicy add 4-5 cloves of garlic.
We act in this way:
Step 1. We wash the fruits, clean them from eyes and damage, cut into large pieces.
Sterilize containers at the same time.
Step 2. Grind chopped tomatoes with a juicer or meat grinder.
Step 3. We shift the mass into a saucepan, bring to a boil, and then filter it with a sieve.
Step 5. Now add all the spices, mix. And also - garlic, cut into slices (you can just chop finely). Here's what happens in the end.
Step 6. Pour our juice into jars, roll up and cool under a blanket for 1-2 days. We put it in the refrigerator.
How delicious to make tomato juice for the winter - a recipe with garlic
And of course, you can always give free rein culinary fantasy. Therefore, along with classic recipes you can choose this option for making juice from tomatoes for the winter at home.
Ratios of products per 3-liter jar:
- 4.5 kg of fleshy tomatoes;
- by 6 tbsp. spoons of sugar and salt;
- the same amount - vinegar 9%;
- allspice - 15 peas;
- cloves 0 4-5 dry buds;
- cinnamon - 1 teaspoon without a slide;
- nutmeg - a pinch;
- garlic - 4-5 cloves.
Cooking process:
Step 1. We prepare all the components, select and wash the tomatoes. We remove all damaged parts and the stalk with a knife.
Step 2. Pass the tomatoes through the juicer, put the juice on the fire and bring to a boil, then dissolve the salt and sugar, cook for 10 minutes. Then add all the other spices (including garlic, cut into slices), turn off the heat and leave for another 5 minutes.
Step 3. And now you just need to pour the workpiece into containers. roll up the jars and cool them under the covers. Store in refrigerator or cellar.
Tomato juice with vinegar for the winter
If you want to preserve tomato juice for the winter and keep it for a long time, we will use this recipe. For 1 liter of finished tomato juice, we need such products.
Ingredients:
- 2 kg of tomatoes,
- 1 kg of sugar
- 50 g salt
- 50 ml 9% vinegar,
- allspice (to taste)
- a few cloves,
- a little ground cinnamon
- 1-2 tsp red ground pepper,
- garlic - to taste, a pinch of nutmeg.
How to make tomato juice with vinegar:
Step 1. Squeeze the juice from the tomatoes in any way and pour into an enamel container.
Step 2. Put on fire, bring to a boil, reduce heat and cook at a low boil for 30 minutes.
Step 3. Add salt and sugar, boil for 10 minutes, then put the rest of the spices and garlic, passed through the press, keep on fire for another 10 minutes and pour into sterilized jars. Roll up, turn over, wrap up - and let them cool. The taste of this tomato juice is rich and spicy.
Tomato juice at home with sweet pepper - a delicious recipe
Very fragrant and tasty tomato juice at home is obtained with sweet pepper (Bulgarian).
For such a drink from tomatoes, we need:
- 5 kg ripe tomatoes,
- 2-3 sweet peppers (yellow or red)
- 1 onion
- 1 tbsp salt,
- 1-3 tbsp Sahara.
Cooking progress step by step:
Step 1. Wash, chop, squeeze the juice from the tomatoes. By the way, tomato juice can be obtained by using a juicer for this. This is quick and convenient - you only need to periodically stir the tomato mass so that the skins do not interfere with the flow of juice into the container.
But this problem is easily solved if you first remove the skin from the tomatoes. Spices can be added directly to the juicer along with the tomatoes.
Step 2. Bow and Bell pepper peel and pass together through a meat grinder.
Step 3. Mix onion with pepper with tomato juice, heat to a boil, hold on fire for 10 minutes and pour into jars. Roll up, turn over, wrap up.
Add tomato juice any juice that matches your taste with tomatoes and get healthy and tasty vitamin drinks for the winter. The main condition is that tomato juice should be at least 50%, and preferably all 75%. Salt and sugar are not necessary to add or you can reduce their amount by adding to taste already at use.
Making tomato juice for the winter is even better in some ways than just salting the tomatoes. Moreover, in August and autumn there are a lot of these fruits, and they are affordable: nothing prevents you from marinating tomatoes, making juice, and a lot of other healthy and tasty dishes.
Enjoy your meal!
Hello, dear readers of the site!
Autumn is in the yard, and preparations for the winter continue. Today we’ll talk about how to make tomato juice at home and roll it into jars.
Not every year, but we have seasons when tomatoes delight with their harvest in the garden, sometimes such “happiness” rolls in, you don’t know what to do with - and whole, and we’ll do it, but the tomatoes are all the same in all corners in the kitchen. True, there remain those that are not suitable for jars - spoiled, too large, or ugly in shape, which are like a suitcase without a handle: it’s a pity to throw it away and it’s hard to carry.
The way out, friends, is very simple - make tomato juice for the winter. But in Spain they don’t bother about this, they bring the harvest annually to one place, the city of Bunol, and arrange whole tomato battles. People throw tomatoes at each other until they themselves are covered with a layer of ketchup, this is entertainment, 120 tons are thrown away per day! I wonder if the janitors there have fun ...
Tomato juice recipe
Let's get started: wash the tomatoes, sort them out, cut out the damaged places so that no byaka slips through.
We take out a juicer, if you don’t have one, read to the end, then there will be a recipe without a juicer. We have such a simple but reliable cast-iron crusher - you can crush juice, chop nuts, and defend yourself from robbers - a universal tool!
We pass the tomatoes through the juicer, before that, large ones must be cut into pieces.
Pour the juice into an enameled or metal saucepan. We put the pan on the fire and bring the juice to a boil. Boil for 15 minutes, stir occasionally, remove the foam.
We sterilize right amount jars, it can be done or like this
(the water in the pan boils, the steam sterilizes the jar for 10-15 minutes), or there are several more ways. Boil jar lids in water for 5 minutes and dry.
Before seaming, you can add salt and sugar to tomato juice to taste, or you can just close it and add salt before use. Choose the way you like.
Pour boiling juice into a hot sterilized jar,
immediately roll up, turn over on the lid, cover with a blanket until it cools completely. If the sterilized empty jar has cooled down, it is better to put a wooden spoon in it and let a trickle of juice over the spoon, it is less likely that the jar will burst.
And now about how to make tomato juice for the winter, if you do not have a juicer. The recipe is the same, the methods are different. You can simply pass the tomatoes through a conventional meat grinder, and then wipe the resulting mass through a metal sieve. What to do next - you already know.
My parents live in the village, so they do it in a village way: they fill a couple of cast-iron pots with chopped tomatoes - and into a heated Russian stove for an hour or more. Tomatoes become a steamed soft mass.
This mass is also rubbed through a fine wire sieve,
in terms of the amount of waste, this method is the most effective - only seeds and peel remain. There is much more waste from the juicer.
What I want to say is that in the city you can also do this, replace the cast iron with a saucepan, and the stove with an oven.
In a village with gas, there is a strain (the pipes have not reached it yet, they promised in 50 years, maybe they will lay it), they also do not want to carry in cylinders. The old people built a stove in the yard, the juice is again in a cast iron pot - and they boil on a fire, and it also turns out with smoke.
For today I will wrap up, friends, if you liked the recipe for making tomato juice, share it with your friends, leave feedback. I promise a lot of interesting things ahead, subscribe to blog updates, and this interesting thing will not pass you by.
All the best and see you soon!
In conclusion - delicious salad with tomatoes:
But in my family, tomato juice can be considered the most popular and in demand. Home cooked is healthy drink for the whole family. It turns out tasty and rich.
There are many cooking recipes this drink, which will last until winter. Many housewives have already found for themselves perfect way making such delicious food. Some cook it the old fashioned way, scrolling through a meat grinder, someone uses a juicer. There are those who cook exclusively natural drink without using any additives.
Today we will analyze with you 5 simple ways making tomato juice at home.
Ingredients:
- Tomatoes - 4 kg.
- Salt - 1 - 2 tbsp. spoons (no slide)
Cooking method:
1. We wash the tomatoes under running water, remove the stalk and all the imperfections of the tomato, and then cut them into slices.
2. We do not remove the peel, we grind it directly with it using a grinder.
3. All the tomatoes were twisted (it turned out 4 liters). The saucepan with the mass was placed on a heated stove over a strong fire. Bring to a boil. Slightly reduce the heat to medium and simmer for 30 minutes, stirring occasionally. We do not remove the foam formed during boiling.
4. After 30 minutes, turn off the stove and beat the hot juice with a blender.
5. After that, pour into a sieve and grind with a spatula (almost only seeds remain).
6. Pour back into the pan and boil again.
7. Add 2 tbsp. tablespoons of salt without a hill (but you put it at your discretion to taste).
8. Boil for 10-15 minutes. It turns out thick juice.
9. Pour into sterilized jars.
10. Turn upside down, wrap with a warm blanket and leave to cool completely. Enjoy your meal.
How to make tomato juice through a meat grinder
There are many ways to make tomato juice at home, but through a meat grinder, this is one of the oldest. It existed even before the manufacture of such devices as a juicer or a juicer.
Ingredients:
- Tomatoes - 1.5 kg.
- Salt - 1.5 tbsp. spoons.
Cooking method:
1. Wash the tomatoes under running water, cut into slices (it should not be fleshy). We do not remove the skin, and even you can not cut the stalk, since all this is skipped and goes into the spin cycle.
2. We begin to scroll through the meat grinder tomatoes (using electric meat grinder, the extraction goes into one container, the juice into another). But if you use the usual one, then you will need to grind the juice through a sieve.
3. After you squeeze the juice, put it on the stove, bring to a boil and boil for 5 minutes. Be sure to remove the resulting foam. We disperse it and stir.
4. While the future drink is boiling, prepare the jars. We wash them with soda, pour 100 ml of water into them and put them in the oven for 10 minutes at a temperature of 200 ° C. We just boil the lids.
5. Now put the pan on the stove on a slow fire, add 1.5 tbsp. tablespoons of salt, stir.
6. And pour into sterilized jars, the resulting tomato drink. And immediately we begin to roll them up.
7. Turn the jar upside down and wrap it with a warm blanket until it cools completely. Enjoy your meal.
A simple recipe for tomato juice through a juicer
We all love store-bought juice, but you must admit that freshly squeezed juice at home is much tastier and better.
tomato juice by this recipe can be drunk chilled and can be stored until winter.
Ingredients:
- Tomatoes - 9 kg.
- Salt - 0.5 tsp (for each liter).
Cooking method:
1. Take 9 kg tomatoes, use any, large and small. Rinse under running water. Now cut out the stems.
2. Then we take a juicer and pass them through it.
3. Pour the ground mass into saucepans and put on medium heat.
4. Stirring occasionally, bring to a boil. We look at the mass being prepared all the time, because the foam can rise and run out, but we don’t remove it yet.
5. After boiling, do small fire, stir occasionally.
6. We take a sieve and grind all the juice through it.
7. Then we put 0.5 teaspoons of salt for each liter.
8. We mix everything well and put it on fire until it boils.
9. If foam appears, you need to remove it.
10. The drink is cooked, we take sterilized jars and pour them into them.
11. We roll up the lids with a seaming key and turn them upside down. Cover with a warm blanket until completely cool. Then we transfer it to the place where we will store it. Enjoy your meal.
Recipe for homemade tomato juice without salt and sugar
To get a thick drink from fresh tomatoes, it is not always necessary to add spices to it.
Ingredients:
- Tomatoes - 1 kg.
- Water.
Cooking method:
1. We take and wash the tomatoes, remove the parts of the footboard and cut into arbitrary pieces.
2. Take enamel pan, fold the tomatoes and fill with water (so that the slices are completely covered).
3. Cook over low heat until the pieces are soft.
4. When the tomatoes are cooked, take a sieve and use it to wipe the gruel, so we remove the seeds and the remaining skin.
5. We screw the mashed juice back into the pan and continue cooking. Cook until the mass is reduced to 1/3 of the original volume.
6. We sterilize the jars using the oven. And boil the lids. Now, when the drink is ready, we begin to pour it, and roll it under the iron lid.
7. Cool and transfer to storage. The drink can be stored for several years, without losing taste and quality. Enjoy your meal.
Recipe for a tomato drink through a juicer
With the help of a juicer, we make it easier for ourselves when cooking homemade tomato juice.
Ingredients:
- Tomatoes - 4 kg.
- Salt - 0.5 tbsp. spoons
- Sugar - 1 tbsp. a spoon
- Bulgarian pepper - 1 kg. (use optional)
Cooking method:
1. Wash peppers and tomatoes under running water.
2. Cut out the core ingredients.
3. Cut into small pieces.
4. Take the top container of the juicer and lay out the chopped tomatoes.
5. Add water to the lower container, close tightly with lids and put on the stove over high heat.
6. Cook for 5 minutes, open the top container, add pepper, salt and sugar to it.
7. The juice cooker must be closed again and left on high heat for 40 minutes.
8. During the preparation of the drink, stir the ingredients.
9. As soon as they remain in the pan a small amount of pulp, seeds, filter the juice through a sieve and pour into pre-sterilized jars.
10. Turn upside down and store in a warm place.
Enjoy your meal.
Foreword
Tomato juice is one of the most delicious and healthy, it is pleasant to drink it separately, without mixing it with anything, and in combination with other juices or additives, you get an absolutely amazing drink. Unfortunately, food industry offers either low-quality or non-natural "100% juice" - with flavors, preservatives and flavor enhancers. To on home desk turned out to be really useful and delicious product, you need to make it yourself, and conservation for the winter will help prolong the pleasure for the whole year.
To make tomato juice, only selected ripe tomatoes should be used. If unripe fruits are processed, the juice will have a sour taste, and in the case of overripe ones, it will turn out to be insipid, tasteless. Research, as well as the experience of technologists involved in industrial production tomato juice showed that the highest palatability possesses products made from tomatoes with a ratio of sugars to acids contained in them of about 8.
Such indicators have the following pure varieties of tomatoes: Kharkivsky 55, Lettuce, Simferopolsky, Pervenets, Yuzhanin, Miracle of the market, Akhtubinsky, Marglob Large-fruited 220, Brekoday, Krasnodarets, Lighthouse, New Anant 19, Yerevani 14, Odessa 19, Tamanets 172, Kolkhozny 34. Accordingly, the most delicious juice for the winter it will turn out with the home processing of tomatoes of these varieties.
Close the containers with clean sterilized lids. Banks should be filled almost to the very edges of the necks - the more air remains under the lid, the higher the loss of vitamin C during storage will be.
The fruits selected for the manufacture of juice according to the selected recipe must be whole, intact and free from rot. Only in this case finished product there will be no foreign flavors, and its seaming can be done without boiling and sterilization, which worsen the taste and lead to a decrease in the amount of vitamins in the preparation for the winter. If the choice of tomatoes is not rich and there are spoiled fruits, then the places of damage are carefully cut out, the squeezed product is boiled for 15–20 minutes, stirring and removing the foam, and then poured into prepared jars.
When only high-quality tomatoes are used, the squeezed juice is heated to 82 ° C and immediately poured into containers. This is necessary to reduce the activity of the pectase enzyme contained in tomatoes, which causes sedimentation of pulp particles, leading to a deterioration in the consistency of the finished product and its separation during storage. Some housewives do not expose the juice at all heat treatment and pour it into prepared containers immediately after squeezing, apparently guided by the fact that it is not destined to be stored for a long time, and very soon it will be all drunk.
If, for reliability, someone wants to sterilize the finished product before seaming, then the duration of this procedure for half-liter containers is 20 minutes, for liter containers - 30 minutes, for 2-liter containers - 45 minutes, and for 3-liter containers - 60 minutes. Although for cooked in good sanitary conditions and with the observance of juice technology, this is not necessary.
After seaming, hot jars are turned upside down with lids and wrapped in a thick warm blanket or something similar. When the finished product has cooled to room temperature, it is removed to a place intended for storage. This preparation for the winter is stored for the longest time at 0–+5 ° C and in the absence of lighting. Sometimes there is separation 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 according to appearance such a product is not very attractive, it is quite suitable for food.
Before processing tomatoes, they should be prepared: thoroughly washed, dried and removed from their stalk. In some recipes, it is proposed to peel the fruit from the skin and cut out the core from them. This practically does not affect the quality and taste of the finished product, but only complicates and slows down the cooking process, so this is not necessary at all. Just before squeezing the juice, the tomatoes are cut into several pieces.
The recipe for preparing tomato juice for the winter, in the generally accepted sense of the word, is actually only one. It is necessary to prepare the fruits, process them, and pack the squeezed product and put it away for storage. As suggested in some "recipes" - to add any spices and other ingredients - it will be anything, some kind of drink or preservative, but not tomato juice, especially if you also use vinegar with vegetable oil.
The classic cooking recipe excludes even the addition of salt. It will not affect the duration of storage in any way, but it is better to salt before drinking juice and to taste. Some differences may be in the technology of preparing a tomato product for the winter. They are determined by the quality of the selected fruits, which has already been described above, and can also be expressed in the use or not use of one or another equipment (for example, a juicer). However, this does not change the recipe.
Some people mistakenly divide this preparation into just juice and juice with pulp. Alas, regardless of the chosen tomatoes for processing and preparation technology, any natural homemade tomato juice is with pulp. It just can be more or less, and the juice, respectively, at the same time - thicker or thinner, watery.
Calories: Not specified
Time for preparing: Not specified
Homemade tomato juice has a very rich composition. It contains a lot of glucose and fructose. Tomato juice also contains organic acids such as malic, oxalic, tartaric, citric. Tomato juice has anti-inflammatory, choleretic, diuretic and antimicrobial effects.
Tomato juice for the winter: a recipe for cooking at home. Others you can find in the corresponding section.
- tomatoes;
- salt;
- sugar;
- juicer or meat grinder;
- banks;
- metal lids for twist;
- key for conservation;
- a warm blanket.
Recipe with photo step by step:
For homemade tomato juice, tomatoes are suitable for almost any variety. Basically, non-standard-sized tomatoes go to tomato juice, i.e. which can not be allowed to be salted. Wash the tomatoes under water. 
We cut the tomatoes into small pieces, cutting off the missing places and “butts”. 
Tomato juice at home is prepared in their own way. Someone passes the tomatoes through a meat grinder with a fine nozzle, and someone passes through a juicer. I have been juicing with a juicer for many years. Juice is obtained without seeds. We collect the juicer. Pass the chopped tomatoes through the device. 
We substitute a saucepan to drain the juice. As the compartment with the cake is filled, we pass it through the juicer two more times. 
It is most convenient to spread the cake with a tablespoon. Be careful as the spray from the tomato can scatter in different directions. Pour all the juice into a large saucepan and put on a slow fire. Add salt - for 2 liters of tomato juice - 1 teaspoon of salt. 
Add sugar - 2 tbsp. 
In general, adjust the addition of salt and sugar to your taste. Someone likes sweet juice, someone likes salty. Mix salt and sugar and wait until the juice boils.
While the juice is boiling, prepare the jars. We choose jars for homemade tomato juice liter or two liter. Look closely at the banks. They must be free of cracks and splinters. It is advisable to clean the banks baking soda. It is the easiest to wash off from cans, unlike others. detergents. If you have a pressure cooker, jars can be sterilized on a tier.
Put the jar and put the lid on the tier and sterilize the liter jar for 10-15 minutes. Sterilization time 2 liter jar 20 minutes.
Many sterilize jars right in the oven. To do this, dry jars are placed on the grate upside down and the oven is turned on. The temperature should be set gradually and brought to 150 degrees. Banks are sterilized in the oven for 15 minutes. Take out the jars with dry mittens so as not to burn your hands. If the mittens are damp or wet, the jar may burst right in your hands from a temperature drop. 
When the tomato juice boils, remove the resulting unwanted foam. 
Let the juice boil for 2 minutes and pour it into warm, sterilized jars. 
Fill gradually so that the jar does not burst. We roll up a jar of tomato juice for the winter. 
After spinning the tomato juice, be sure to check whether the juice is leaking from under the lid or not. To do this, turn the jar upside down and slide your finger around the lid. If juice leaks somewhere, be sure to change the cap. Wrap the finished juice for cooling in a warm thick blanket. Keep the juice preferably in a cold cellar. 
In winter, homemade tomato juice prepared according to this recipe flies with a bang!
Recall that in last time we cooked
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