Tomato recipes for the winter are not limited to making tomato sauce, pasta or ketchup, do you agree? Homemade tomato juice is a great way to preserve a rich harvest, as well as a delicious and healthy drink for the whole family. Today I offer a recipe for tomato juice without sterilization: everything is quite simple, fast and affordable.
Many hostesses know how to make tomato juice at home and save it for the winter, and there are many ways. For example, you can get juice from tomatoes the old fashioned way - using a meat grinder. Some people like to use a juicer, but for me personally, it is most convenient to prepare tomato juice through a juicer.
In addition, the variants of this vegetable preparation differ in composition. So, for example, you can roll up exclusively natural tomato juice without any additives. However, before drinking such a drink, I really want to at least salt it, so I advise you to season it when cooking. In addition, tomato juice is often flavored with spices and spices: allspice or black pepper, clove buds, cinnamon sticks are used ... In general, whatever your heart desires - the main thing is that you like the finished product.
A few words about tomatoes. It is clear that it is best to process those fruits that you have grown yourself or bought from a trusted seller. The amount of tomato juice directly depends on the variety, degree of maturity and juiciness of vegetables. I don’t know what kind of tomatoes I have (unfortunately, I didn’t ask my parents who are the direct sponsors of this recipe), but exactly 4 liters of homemade juice came out of 5 kilograms of fruits. If desired, it was probably possible to squeeze out even 4.5 liters, but the unbearable heat in the kitchen and fatigue did their job ...
Ingredients:
Cooking step by step with photos:
According to this recipe, we will prepare homemade tomato juice for the winter from tomatoes with the addition of salt and sugar. It is clear that each housewife uses her own amount of salt-sugar, and I offer the layout of products that our family likes. Ready tomato juice is balanced in taste.
Wash the large tomatoes, cut the large ones into pieces, leave the small ones as they are. We pass vegetables through a juicer - we get such a heterogeneous pink juice, the amount of which depends on the juiciness of the fruits and the power of the electric assistant. Out of 5 kilograms of vegetables, I immediately got a little more than 2.5 liters of freshly squeezed tomato juice - something my juicer did not really try.
Even if you have a very powerful juicer, there is a lot of juice left in the cake, which must be obtained. To do this, rub the tomato mass in portions through a fine sieve, helping yourself with a spoon or spatula.
As a result of simple manipulations and about 15 minutes of relatively active work, I got about 1 liter 250 milliliters of thick tomato juice. If you try, you can wipe the cake almost to dryness.
We combine freshly squeezed juice (from a juicer) and the second batch, which was obtained using a sieve. I have a large 4-liter pot, which turned out to be almost full. If desired, you can use 2 pans if you are afraid that the juice will run away during cooking.
Immediately add salt (not iodized!) And granulated sugar. For 4 liters of tomato juice, I use 4 tablespoons of sugar and 2 tablespoons of coarse salt - both without a slide, that is, under the knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.
We put the pan on a strong fire and, stirring, bring the tomato juice to a boil. During the cooking process, quite a lot of light foam will appear on the surface - you do not need to remove it. In general, the foam is removed so that the finished product (for example, jam) turns out to be transparent, and we have juice with pulp, so there can be no talk of transparency.
On medium heat, boil the tomato juice for about 5-6 minutes after boiling - during this time the foam will disappear by itself, and the drink will turn from pinkish to rich red. At this stage, it is advisable to taste the tomato juice and adjust it according to your preferences (add salt-sugar if necessary). It is not necessary to boil tomato juice longer - this time is enough for the pulp to boil.
Beforehand, it was necessary to sterilize the dishes - I do this in the microwave, but you can use any method convenient for you (in the oven or on the stove). Thoroughly wash the cans with soda or detergent, then rinse in cold water and pour about 100 milliliters of water into the bottom of each. We put it in the microwave and steam it on the highest power. Since I never make blanks in bulk containers (I don’t like it when an open product stays in the refrigerator for more than 1-2 days), I roll up tomato juice in liter jars. I steam 4 pieces at once in the microwave for 10-11 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. Pour boiling tomato juice into prepared jars, not reaching the edge of the dishes a couple of centimeters.
Seal the jars with lids immediately. You can use both simple tins (rolled up with a key) and screw ones (they just twist). By the way, in recent years I have not closed the workpieces with screw caps: my husband does this, since I simply do not have enough strength and the caps do not twist tightly. Girls, if you have the same problem, always ask for help from your strong half! And one more thing: never reuse screw caps, even if they look like new, as this is fraught with damage to the precious workpiece.
per 1 liter of juice
about 1.5 kg of tomatoes,
2 teaspoons of salt
2 teaspoons of sugar
Salt and sugar without a slide. The juice according to this recipe is salty. If you are not a fan of salted tomato juice, take at least 2 times less salt and sugar, and if you are preparing juice from delicious ripe tomatoes, you can not add salt or add sugar at all, while the juice will be stored just as well.
Recipe for tomato juice:
Tomatoes cut into arbitrary pieces, heat almost to a boil
Pass through a sieve with fairly large holes. Wipe thoroughly, the very last drops are the real tomato paste, squeeze everything out.
For 1 liter of juice we put 2 teaspoons of salt without a slide and 2 teaspoons of sugar. Add gradually and try, someone likes less salt, someone more, someone generally adds a pinch or rolls without salt and sugar.
For flavor, you can add a pinch of cinnamon or a couple of teaspoons of parsley juice.
Bring to a boil.
Pour boiling juice into hot sterilized jars, immediately close with boiled lids and roll up. Turn the jars over and under the covers until cool.
It is stored at room temperature, but if it is too hot at home (above 24 * C), it is better to sterilize the juice - liter jars for 10 minutes, two-liter jars for 15.
During storage, tomato juice stratifies - the pulp of tomatoes settles down. It's okay, the consistency will recover after shaking.
At home, not every hostess has a juicer or meat grinder, and everyone has a desire to enjoy a tomato. It doesn't matter, you will have tomato juice for the winter. A recipe through a sieve will help bring this wonderful and healthy liquid to life.
Which sieve to choose?
To obtain a tomato mass, you can use different types of sieves. If you have a lot of vegetables and need to grind them as quickly as possible, it is better to use a mechanical sieve. Such a device will quickly cope with the tomatoes loaded into it. Those who plan to close just a couple of jars of tomato juice through a sieve for the winter can use the usual manual device for rubbing vegetables. 
Tomato through a sieve: option 1
This option involves canning a pure tomato without additives according to a standard recipe.
With 1.2 kg of juicy tomatoes, you can get 1 liter of liquid, and with fleshy ones - 0.8 liters.
Tomato through a sieve: option 2
In this case, another vegetable or spices are added to ordinary tomato juice through a sieve at home. Below is a recipe using the example of adding garlic to obtain a specific taste.
If there is no sieve, a colander can replace its function.
Tomato through a sieve: option 3
Step-by-step instructions involve a recipe for canning tomato juice for the winter through a sieve with pulp. A feature of the option under consideration is that it does not contain the standard “boil the tomatoes” item, but instead, the resulting puree requires sterilization before rolling.
The sterilization time for jars with contents depends on the size of the jars. For example, a 0.5-liter jar requires 10 minutes of boiling.
Tomato through a sieve: option 4
This recipe for tomato juice through a sieve differs from others in its original raw materials. Here the basis for the tomato is. For the manufacture of canned juice, honey spas or persimmon is perfect. They are quite juicy and there will be little leftover cake after rubbing. Tomatoes such as yellow dates and honey drops are best preserved whole, although they are also suitable for juice, just more hassle. Yellow tomato tomato is perfect for those who are allergic to red vegetables. Its beneficial substances help cleanse the body, reduce the possibility of the formation of cancer cells, promote rejuvenation of the body, and so on.
There are a lot of recipes for the winter of tomato juice obtained through a sieve. In the process of preparing the workpiece, you can add to the standard list of ingredients: bell pepper, dill, bay leaf, celery, vinegar, and even a mix with beet juice or apple juice.
Delicious preparations and vitamin winter!
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.
Various seamings for the winter are very popular among different segments of the population. Many of us prefer to carry out this process with our own hands, since store products contain a lot of preservatives and their quality leaves much to be desired. Sunsets made in the summer-autumn period delight all members of the family in the cold winter, becoming an excellent addition to various dishes, as well as sweetness for tea. One of the most popular preparations of this type is tomato juice. It is very easy to prepare, with a minimum amount of financial investment, and has excellent taste properties. So, let's talk about how to preserve tomato juice for the winter.
First recipe
To make tasty and high-quality tomato juice, you should pay attention to red ripe and at the same time intact tomatoes. Before processing them directly into juice, you should thoroughly rinse the fruits in running water, carefully remove the stalks with a sharp knife and cut into two to four parts, depending on the original size. After that, you need to squeeze the juice using a special juicer. In the event that you simply do not have such equipment, turn the tomatoes through a conventional meat grinder, then pass the resulting mass through a colander to remove the skins.
The prepared juice should be poured into an enameled pan, brought to a boil over medium heat, then reduce the heat and boil for about ten to twelve minutes, until the foam completely disappears. Pour the resulting liquid hot into sterilized jars or bottles.
Banks filled with tomato juice should be rolled up, and then sterilized at a temperature of seventy degrees. Half-liter containers should be processed within ten minutes after boiling water, one-liter containers must be processed for twelve minutes, and three-liter containers must be sterilized for eighteen minutes.
Many canned tomato juice by hot packaging without subsequent sterilization. To do this, wrap a heated jar with a dry towel, then pour boiling tomato juice into it with a pouring spoon to the very top. The filled container must be closed with a boiled lid, immediately rolled up and turned upside down until complete air cooling. If you choose this canning option, it is worthwhile to carry out all the activities for the preparation of raw materials and the processing of containers with particular care.
Second recipe
For one liter of this juice, you will need about one and a half kilograms of tomatoes. Also, for this amount of raw materials, it is worth taking a couple of teaspoons of salt and the same number of spoons of sugar, and the spoons should be used without a slide. When using this amount of additives, you will get a slightly salty drink. If you do not like salty tomato juice, you should take half the amount of salt and sugar. If you use especially tasty and ripe fruits, then you can not salt the product at all and do not add sugar to it.
Cut the tomatoes into arbitrary slices and heat in an enameled container almost to a boil. Then wipe the resulting mass through a sieve with sufficiently large holes. The last droplets should be wiped with special care, because in such a tomato paste all the benefits of tomatoes are concentrated.
To make the juice more fragrant, you can add quite a bit of cinnamon or a couple of teaspoons of freshly squeezed parsley juice to it. Boil the resulting liquid and immediately pour it into hot, only sterilized jars. Immediately roll up the jars with boiled lids. After turning the containers over, wrap them with a blanket and leave until completely cooled. Store this formulation at room temperature.
Third recipe
A very good option for juice would also be the addition of salt, sugar and garlic to it. You can pour these ingredients into each jar before pouring the boiling juice. So for a three-liter container, you will need one and a half tablespoons of ordinary non-iodized salt, a couple of tablespoons of sugar, and a couple of cloves of garlic squeezed through a press. After seaming, tomato juice occurs as described in the previous version of its harvesting for the future.
Fourth recipe
To prepare such a composition, you will need eleven kilograms of tomatoes, rinse them and cut them, removing the stalks. Squeeze the juice from the resulting raw material, then pour it into an enamel saucepan. Put the container with the composition on the fire and boil for half an hour. After that, reduce the power of the fire to the minimum, but leave the juice to boil. Pour half a kilogram of sugar, one hundred and seventy-five grams of salt into it and cook for another ten minutes. After mixing two hundred and seventy-five milliliters of table vinegar into the composition, add a few cloves of garlic, half a teaspoon of ground red pepper, three and a half teaspoons of cinnamon, about six to eight cloves, and thirty peas of allspice. You can also use a pinch of nutmeg. Boil the juice with all the spices for another ten minutes, then pour into sterile jars and roll up.
Such drinks will delight your whole family on cold and long winter days. They are an excellent source of useful elements and will definitely be much more useful than store-bought counterparts.
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