Make tomato juice at home. Homemade tomato juice recipe. Diets and tomato juice

It’s worth mentioning right away: there are many recipes telling you how to cook at home. They differ from each other either fundamentally or in details. One thing is constant: at the input we have tomatoes of any variety, any size and almost any degree of ripeness, and at the output - the most delicious and healthy tomato juice. This is the best fate for those fruits that were rejected when the tomato harvest was sent for pickling or pickling.

Now we need to explain why making tomato juice at home is a process from which you should exclude a juicer. This device extracts liquid from tomatoes, but retains most of the pulp, which is extremely valuable and useful. Along with the skin and seeds, for some reason it is equated to cake and is thrown away. Therefore, the recipe below is aimed at obtaining a thick, smooth juice containing enough pulp to maintain its value.

So, at the entrance there is a bucket of tomatoes (which approximately corresponds to 6 kg of fruit). Wash them, cut off the damaged parts, cut them into several pieces and place them in a fireproof container of appropriate size. A thick-bottomed saucepan, cast-iron cauldron, etc. will do. Place the container on low heat and cook, stirring occasionally.

There is no need to add water - ripe tomatoes already consist of almost 94% of it. Let them boil down own juice. Also, do not be afraid that making tomato juice at home will be accompanied by a loss of vitamins and useful substances. Vice versa. If raw tomatoes cook for a long time, they significantly increase the amount of natural antioxidants that inhibit the aging process of cells and prevent the formation of malignant tumors.

After the tomato broth boils, it needs to simmer on the stove for about another hour. As a result, the fruits should be so boiled that they can easily be rubbed hot through a wire sieve. The more they boil, the less cake will remain.

The output should be 3-4 liters of juice - thick, like puree. It is again brought to a boil over the fire, the foam is removed using a slotted spoon and poured into pre-sterilized jars. All that remains is to roll them up and store them at room temperature.

Another recipe makes tomato juice at home without cooking. After preparation, the fruits are blanched for 1-2 minutes in boiling water, after which they are dipped in the same amount of time. cold water. After this procedure, the skin of the tomatoes can be removed very easily. Next, they are placed in a colander over an enamel container and kneaded with a wooden pestle. 1.2 kg of tomatoes produces a liter of juice. If necessary, it is filtered and salted, then poured into jars prepared for preservation and sterilized (1 liter - 20-30 minutes, 2-3 liters - 30-40 minutes). Further operations - as usual.

Once the production of tomato juice is completed, you can do whatever you want with it. You can simply drink it after diluting it due to its thickness. boiled water(compare the juice prepared in this way and passed through a juicer - feel the difference). You can add salt, hot red pepper, etc. to it to taste.

This way of making tomato juice at home allows you to make it both sweet and sour without adding anything at all. The first is obtained from large, fleshy, overripe tomatoes; it is the most pleasant to drink. And small fruits produce sour juice, which is much more versatile. It can be used to season borscht, or stew cabbage rolls well in it. stuffed pepper, it is prepared from great sauce for lasagna. Finally, this juice is used as a preservative for whole sweet peppers, peeled tomatoes.

Remember that, in addition to its undeniable advantages and usefulness, tomato juice also has a number of contraindications, so everything in moderation is good.

One of the healthiest juices in the world is tomato juice. Unfortunately, manufacturers do not always work for the benefit of consumers. That's why industrial juices contain such small amounts useful microelements. If you do everything yourself and then close the jars, you can be sure of the safety of the vitamins. You just need to know a few secrets. So, at home, without losing all the nutrients?

Tip #1

All fruits should be juicy, without darkening and especially rot. It is necessary to cut out all the stalks and wash the vegetables. Keep in mind that you will need at least 1.5 kg of tomatoes per liter of juice, otherwise it will turn out watery and with sediment. For a thick drink it is better to choose meaty tomatoes small size (this makes it easier to wipe). So, how to make tomato juice at home? First, buy everything necessary ingredients. Minimum list:

vegetables;
salt;
sugar.

Sometimes additional cinnamon, cloves or black are added ground pepper. Surprisingly, citric acid is not required to preserve the drink for a long time. It is enough to simply sterilize the jars and lids well.

Tip #2

After the tomatoes are washed, you need to remove the skins from them. You can do this in two ways:

pour boiling water over it and then remove the peel with a glove;
put the tomatoes in a saucepan, pour in some water and heat everything (with warm vegetables the skin is easily removed).

Why is this necessary? So that the drink is made only from pulp, without unnecessary impurities. After learning how to make tomato juice at home, prepare a fine sieve in advance. The one intended for flour will also work.

Tip #3

Tomatoes already without skin need to be rubbed through a sieve. Ideally, only the seeds will remain on it, all the pulp will go into the juice. Sometimes these steps are neglected, making the drink thick. If the seeds are small, then sometimes they are simply left. Note: you can grind the vegetables in a blender to a fine paste.

The next step is cooking. You just need to fill it a small amount water, mashed tomatoes, add salt and sugar. In what quantity? Taste. For 1.5 kilograms of tomatoes, 1 tablespoon of sugar and salt is enough. You can add ground cloves (half a teaspoon) and black pepper. How to make tomato juice faster at home? Cook everything in a slow cooker or juicer. If they are not there, then the option with a saucepan is the most relevant. It is undesirable to use it releases toxins. Cook the juice after boiling for 20 minutes. Then everything can be poured into prepared jars, closed and left to cool (turn upside down).

Tip #4

There is an easy way to make tomato juice at home. You will need water and salt. How to make homemade tomato juice from them? Mix paste and water (you need the same amount per tablespoon of paste) warm water). Then you can add salt to taste. The juice is ready! It will be no different from the store one. Many manufacturers do exactly this, adding only preservatives.

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

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

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

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

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

Delicious tomato juice for the winter (video)

How to make tomato juice: a quick recipe

In order for the aromatic tomato drink to be stored well and delight you with its pleasant taste even in severe cold, it is not at all necessary to expose it to prolonged heat treatment and spend it in the kitchen great amount time. There is also quick way blanks.

For this you will need following products:

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

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

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

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

How to make concentrated tomato juice

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

The main thing is to prepare the jars in advance and that’s it necessary products:

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

Preparation includes the following steps:

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

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

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

You just need to arm yourself with everything you need:

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

Just a few cooking steps and delicious drink ready:

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

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

Recipe for tomato juice with celery

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

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

Preparation is carried out according to the following plan:

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

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

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

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

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

The entire cooking process comes down to several steps:

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

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

Delicious and simple tomato juice (video)

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

To prepare 3 liters of tomato juice it will take 1 hour, of which cooking will take from 10 to 30 minutes, depending on the method of preparing tomato juice.

How to cook tomato juice

Products for preparing 3 liters
Tomatoes - 4 kilograms
Salt - 1 level teaspoon
Sugar - 1 level tablespoon
Ground black pepper - to taste

Food preparation
1. Wash the tomatoes and cut each into 4 parts. If tomatoes are processed by hand, the stalks should be cut out. If you use a meat grinder, it will also grind the stalks into juice.
2. Either pass the tomato halves through a meat grinder, or through a blender, or by hand: place in a sieve and rub into a saucepan.
3. Pass the tomato mass through a sieve to remove any remaining seeds.
How to cook tomato juice in a saucepan
1. Place the pan with the tomato mixture over medium heat and bring to a boil.
2. Reduce heat, add sugar and salt, pepper to taste, cook the juice for 5 minutes with constant stirring, skimming off the foam.
3. Pour tomato juice into sterilized jars or bottles.
4. Cover the jars or bottles with lids, previously soaked in boiling water for 5 minutes, then cool until room temperature, cover with a warm blanket and store.

How to cook tomato juice in a jar
1. Pour tomato juice into jars - first in a thin stream, so that there is no temperature difference and the jar does not burst.
2. Place a towel on the bottom of a pan (or several pans), pour in hot water according to the level of juice in the jar.
3. Place the juice on the bottom of a saucepan with water and cover loosely with the lids.
4. Cook at a low simmer for 10 minutes, and if foam forms, be sure to remove it.
5. Screw the lids on the jars, cool and store.

How to cook tomato juice in a slow cooker
1. Set the multicooker to the “Baking” mode and add the tomatoes.
2. Add salt, sugar, ground black pepper and cook on the same multicooker setting (with the lid open) for 5 minutes after boiling, stirring.
3. Pour tomato juice into jars and seal with sterilized lids.

How to cook tomato juice in a juicer
(the method is suitable for preparing large quantity juice)
1. Pour as much water as possible into the lower pan.
2. Place a saucepan on top for juice, and a mesh pan with halved tomatoes on top.
3. Lower the tube into the juice storage tank.
4. Place the juicer on the stove and cook until all the tomatoes have settled - about 40-50 minutes.
See also:
- Tomato paste
- Tomato sauce
- Salted tomatoes
- How to pickle tomatoes

Fkusnofacts

- You don’t need to boil tomato juice, but just bring it to a boil and hold it at 90 degrees - in fact, this way the maximum benefits are preserved. However, keep in mind that the slightest violation of storage conditions may cause the juice to develop fungus or spoil.

When preparing large quantities of tomato juice, it is recommended to use a meat grinder with a filter for tomato skins, and pass the skins through a meat grinder several times.

The most important nutritional value The purpose of eating tomatoes is to saturate the body with the most important thing - water. Considering universal taste properties tomatoes and the fact that tomato juice is one of the few unsweetened ones, making tomato juice preparation (especially if there are tomatoes in the beds) for the winter becomes especially relevant.

Fleshy varieties are best suited for extracting juice from tomatoes.

If the tomatoes are dense, you can cut them into cubes when cooking, and then grind the juice using a masher or blender.

To taste, when cooking (3 minutes before the end of cooking) tomato juice for the winter, you can add garlic, cinnamon, black and red peppers, and cloves.

If you are allergic to red vegetables, you should use tomato juice for cooking. yellow varieties tomatoes. In this case, the color of the juice will also be yellow.

The shelf life of tomato juice when properly prepared is up to 3 years.

Tomato seeds can be left, but then the juice must be sterilized for 5 minutes.

If you want to try something new and, moreover, healthy, there is nothing better than making tomato juice for the winter: at home it turns out no worse than store-bought.

Tomatoes - great vegetable(although actually a fruit). Tomatoes can not only be canned, pickled or pickled for the winter. A homemade juice from tomato beneficial properties, perhaps even superior to store-bought.

Tomato juice for the winter with pulp at home

First of all, you need, of course, to know about the proportions for preparing tomato juice. Usually it is preserved in small 1-liter jars or 1.5-liter containers, but sometimes it is also stored in large dishes volume of 2-3 liters.

The table describes quantities for all possible cases.

Components	1 liter jar	1.5 l can	2 liter jar	3 liter jar
tomatoes	1.5 kg	2.2 kg	3 kg	4.5 kg
salt	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. spoons (120 g)
sugar	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. spoons (120 g)
vinegar 9%	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. 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 ratios of salt and sugar in tomato juice are the same. This proportion is aimed at “average” taste - the tomato juice will be neither too sweet nor too salty.

If you want something sweeter or more... salty version, it is enough to increase the amount of the corresponding component by 1 teaspoon (by 10 g).

For those who like sour tones 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, to improve the taste, aromatic spices and other ingredients are also added. bright aromas, For example:

garlic;
pepper (peas);
nutmeg;
dry cloves (buds);
cinnamon.

At the same time, the main components of classic tomato juice at home are, of course, the tomatoes themselves, salt, a little sugar and peppercorns. As for the tomatoes themselves, you can choose any variety.

However, it is best to choose large, fleshy tomatoes, which will yield more liquid. In addition, such fruits are the easiest to process. The only requirement for them is the absence of damage, scratches and other defects.

The finished dish can be prepared in literally 1 hour, after which the jars can be cooled for 1-2 days. Then be sure to store it in a cool, dry place.

How to make tomato juice at home: a classic recipe

So let's start with the most simple way. To do this, let's take the following basic components:

Ingredients for 1 liter

1.5 kg of tomatoes;
2 large spoons of salt;
2 large spoons of sugar.

Cooking recipe: steps

Step 1. First, of course, you need to rinse the fruit well and remove the stalk (the upper “eye”). We cut them into large pieces and pass them 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, you need to prepare the jars - they should be sterilized. It can be done traditional way, holding over steam for 15 minutes or in the oven at a temperature of 180 o C (the same amount of time).

There is also a simpler option - keep it in the microwave turned on at full power for 3-4 minutes. Lids also need to be thoroughly sterilized.

Sterilization of tomato juice cans

Then hot product pour into containers and roll up with iron lids.

Tomato juice at home - excellent preparation for the winter

Step 4. Cool the containers under a blanket - they are kept for 1-2 days, after which they are put in the refrigerator or cellar.

Such a product is ready almost immediately. Its shelf life is at least a year, and all this time the jars must be kept only in a cold place. Once opened, homemade tomato juice is best consumed within a week.

You can also watch the video to see how tasty, quick and easy it is to prepare tomato juice at home.

Recipe for tomato juice with pulp for the winter: step by step with photos

And this option largely repeats the previous recipe, but it was created specifically for aesthetes. Finished product thanks to simple cleaning through a fine sieve, it will be pitted and skinless - this is the kind of tomato juice that will suit some people. Let's take the components in such quantities.

For 3 liters of juice you will need:

5 kg of fleshy tomatoes;
6 tbsp. spoons of sugar and salt;
add 15 peppercorns to improve the taste;
And for a nice spice, add 4-5 cloves of garlic.

We proceed this way:

Step 1. We wash the fruits, clean them of eyes and damage, cut them into large pieces.

At the same time, we sterilize the containers.

Step 2. Grind the chopped tomatoes using a juicer or meat grinder.

Step 3. Transfer the mixture into a saucepan, bring to a boil, and then filter using a sieve.

Step 5. Now add all the spices and mix. And also garlic, cut into slices (you can just finely chop it). This is 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 to make delicious 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 also choose this option for preparing tomato juice for the winter at home.

Product ratios per 3-liter jar:

4.5 kg of meaty tomatoes;
6 tbsp. spoons of sugar and salt;
the same amount - vinegar 9%;
allspice – 15 peas;
cloves 0 4-5 dry buds;
cinnamon – 1 level teaspoon;
nutmeg - a pinch;
garlic – 4-5 cloves.

Cooking process:

Step 1. Prepare all the components, select and wash the tomatoes. We remove all damaged parts and the stem with a knife.

Step 2. Pass the tomatoes through a juicer, put the juice on the fire and bring to a boil, then dissolve the salt and sugar and cook for 10 minutes. Then add all the other spices (including chopped garlic), turn off the heat and leave for another 5 minutes.

Step 3. Now you just need to pour the workpiece into containers. roll up the jars and cool them under the blanket. Store in the refrigerator or cellar.

Tomato juice with vinegar for the winter

If you want to preserve tomato juice for the winter and store it for a long time, we will use this recipe. For 1 liter of prepared tomato juice we will need the following products.

Ingredients:

2 kg tomatoes,
1 kg sugar,
50 g salt,
50 ml 9% vinegar,
allspice (to taste),
several buds of cloves,
a little ground cinnamon
1-2 tsp. ground red pepper,
garlic - to taste, a pinch of nutmeg.

How to make tomato juice with vinegar:

Step 1. Squeeze the juice from the tomatoes using any method and pour into an enamel container.

Step 2. Place on the fire, bring to a boil, reduce heat and simmer at low simmer for 30 minutes.

Step 3. Add salt and sugar, boil for 10 minutes, then add the remaining spices and garlic, passed through a press, keep on fire for another 10 minutes and pour into sterilized jars. Roll it up, turn it over, wrap it up - and let it cool. The taste of this tomato juice is rich and spicy.

Homemade tomato juice with sweet peppers - a delicious recipe

Very fragrant and tasty tomato juice is made at home with sweet pepper (bell pepper).

For this tomato drink we will need:

5 kg ripe tomatoes,
2-3 pods of sweet pepper (yellow or red),
1 onion,
1 tbsp. salt,
1-3 tbsp. Sahara.

Preparation step by step:

Step 1. Wash the tomatoes, cut them, squeeze out the juice. By the way, you can get juice from tomatoes by using a juicer. It’s quick and convenient—you just need to periodically stir the tomato mass so that the skins don’t interfere with the juice flowing into the container.

But this problem can be 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. Onion and Bell pepper Peel and pass together through a meat grinder.

Step 3. Mix onions, peppers and tomato juice, heat to a boil, keep on fire for 10 minutes and pour into jars. Roll it up, turn it over, wrap it up.

Add to 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 there should be at least 50% tomato juice, and preferably 75%. It is not necessary to add salt and sugar, or you can reduce their amount by adding to taste after consumption.

Making tomato juice from tomatoes for the winter is in some ways even better than simply salting the tomatoes. Moreover, in August and autumn there are a lot of these fruits, and they are affordable: nothing prevents you from pickling tomatoes, making juice, and a lot of other healthy and tasty dishes.

Bon appetit!