Homemade tomato juice for children. How to make tomato juice. We act this way

How can tomato juice prepared for the winter at home compare to a purchased surrogate? Very tasty, thick, aromatic, filled with vitamins to the very top. We love the drink no less than Americans love orange juice.

True, our overseas friends would never even think of stockpiling the drink for future use. We tirelessly put the generous harvest into jars all summer.

Secrets of making tomato juice at home

Preserving tomato juice in jars will not cause much difficulty if you know some secrets of preparation.

The variety of tomatoes does not matter. The drink is made from red, pink, yellow tomatoes. The main requirement is that they must be sweet and meaty.
The method of obtaining homemade juice also does not play a big role. Modern housewives have several spinning devices in their arsenal. Made through a meat grinder or juicer. Recently, a blender has been increasingly used, which can be used to extract juice very quickly.
But when turning tomatoes with a meat grinder and blender, you need to be prepared for additional work, since pulp from the skin and tomato seeds remain in the juice. By grinding with a juicer, you will get ready-made juice that does not require filtration.
As a rule, juice preparation takes place without sterilization. The drink is perfectly stored even in an apartment and does not explode. But sterilization of jars and lids is a must.
After grinding, seeds and pieces of skin remain in the tomato mass. It’s up to you to decide whether to remove them or leave them. If you want to get rid of it, rub the puree through a sieve.

How much salt and sugar should I put per liter of juice? It all depends on your wishes. There is a recipe without sugar or salt at all (you will find it below).

If you want to make a sweet drink, put a large, level spoon of salt into a 3-liter jar. You need more sugar - 2-3 tablespoons.
If you want salty juice, add 2 small spoons of salt and only 1 sugar per liter of juice.

What can you add to tomato juice when canning?

Basil, cloves, cinnamon, coriander, garlic, all variety of peppers, dill, nutmeg. Add bay leaves, celery, apples, sweet and hot peppers, and beets.

Tomato juice for the winter without salt and sugar

A drink from fresh tomatoes can be prepared without adding spices. At the end you will get a thick, pulpy juice.

Take:

Tomatoes.
Water.

How to cook at home:

Divide the washed tomatoes into halves, remove the part at the stem. Cut into pieces of arbitrary sizes.
Place in a saucepan, add water, completely covering the slices.
Cook while heating slowly until the pieces are softened.
To remove seeds and remaining skin, strain the pulp using a sieve.
Return the juice to the pan. Continue cooking until the mass has reduced by about 1/3 of its original volume.
Sterilize the jars. Fill with prepared juice. Roll up under the iron lid. Cool and transfer to the cellar. Pray immediately before use. The drink can be stored for several years without loss of taste and quality.

Classic tomato juice through a meat grinder

Here is a traditional recipe for preparing a healthy drink in cans for the winter. It doesn’t matter which method you choose for grinding - a juicer or a meat grinder, you will get very tasty juice.

Required:

Ripe tomatoes – 1.5 kg.
Salt – 10 gr.
Granulated sugar - 1-2 large spoons (adjust sweetness to your taste).
Spices - ground pepper, coriander, paprika (you can include any in the list of seasonings, if desired).

How to prepare:

Squeeze out the juice from ripe tomatoes.
Heat slowly and wait until it boils.
Add the spices specified in the recipe, adding your favorite ones.
Let the contents of the pan come to a high boil. Pour, swirl. Turn the workpieces over, wrapping them in a towel. After cooling, transfer to a permanent storage location.

Recipe for homemade tomato juice without pulp using a juicer

Canning with a juicer will allow you to make juice without pulp and with a uniform consistency. Please note that the recipe does not contain sugar, the drink can be treated to diabetics, children, or those losing weight - there are minimal calories.

Required:

Tomatoes – 4 kg.
Salt – 1.5 salts.

How to do it at home:

Cut the tomatoes, remove the part at the stem. Pass through the unit.
Bring the puree to a boil, cook for 15 minutes.
Add salt and let it boil vigorously. Pour into pre-sterilized jars. Roll up under the iron lid. Keep refrigerated only.

Delicious tomato juice for the winter

Homemade juice from red tomatoes with other vegetables and fruits can be called an extravaganza of taste and all sorts of benefits. Awesome drink!

Tomatoes – 2 kg.
Big beets.
Bell pepper – 300 gr.
Carrots – 0.5 kg.
Green apples – 1 kg.
Celery, stalk – 3-4 pcs.
Garlic – 1-2 cloves.
Granulated sugar, salt - add to taste:

Preparation:

Prepare carrots, peppers, apples, beets, tomatoes for work. Remove seeds with partitions where necessary. Cut into pieces. Grind through a meat grinder, juicer, or use a blender.
Place vegetables in a saucepan. Bring to a boil over moderate heat. Cook over low heat for 30 minutes.
Finely chop the garlic cloves and cut the celery stalks into pieces.
Place in a saucepan. Add salt and sugar. Continue cooking for another 15 minutes.
Fill sterilized jars. Cool upside down and store in a cool place.

Spicy tomato juice with cinnamon and garlic

Follow the recipe strictly and you will get an amazing tasting drink. I give the original recipe for a large number of tomatoes. Adjust to your liking.

Ingredients:

Fresh tomatoes – 11 kg.
Cinnamon – 3.5 teaspoons.
Granulated sugar – 450 gr. (if you like it sweeter, increase the weight to 700 g).
Salt – 175 gr.
Garlic – 5-6 cloves.
Essence - a large spoon (if you take 9% vinegar, then 275 ml.).
Ground red pepper - half a teaspoon.
Allspice – 30 peas.
Cloves – 6-8 buds.
Nutmeg – a pinch.

We preserve:

Divide the tomatoes into pieces. Grind through a juicer.
Pour the juice into the pan. After boiling, reduce the heat intensity.
Continue cooking for half an hour. Add salt and sugar. Cook for another 10 minutes.
Add chopped garlic, the rest of the spices, and pour in the essence.
Cook for 15-20 minutes. Turn off the burner and fill the jars. Twist it, cool it, put it in the pantry or cellar.

Tomato juice without cooking with pulp

You can prepare thick juice with pulp with your own hands. Preservation does not require cooking, however, the cans of the drink will have to be sterilized.

Tomatoes – 1.2 kg.
Salt – 2 teaspoons.

How to do:

Select the ripest red tomatoes. Make a cross-shaped cut on the fruit. Scald and immediately rinse with cold water. Quickly remove the skin.
Pound with a masher until it turns into a puree. Pass through a sieve, discarding the seeds.
Strain the juice through a double layer of gauze.
Add salt, stir well until completely dissolved.
Pour into containers. Place it in the bathhouse to sterilize. The duration of sterilization depends on the volume of the jars. For liter bottles, 15-20 minutes after the moment of boiling is enough.

Tomato drink with vinegar

At home, by adding vinegar, you can make something like pickled juice. An amazingly tasty drink will not leave anyone indifferent.

Required:

Overripe tomatoes - kilogram.
Vinegar 9% - ½ tablespoon.
Salt – ½ small spoon.
Granulated sugar - Art. spoon.

Preparation:

Grind the tomatoes with a meat grinder, cutting them into pieces.
Strain the resulting puree through cheesecloth, folded in half.
Place in a saucepan, add spices. Wait for it to boil. When the first signs appear, quickly pour into jars. The juice should not boil.
For guaranteed long-term storage, sterilize the workpiece for 10-15 minutes.

Video recipe for canning delicious homemade tomato juice from fresh tomatoes for the winter. Happy preparations to you!

Do you want to always look slim and fit? Prepare tomato juice for the winter at home, not only for the whole winter, but also for the months ahead. Very tasty juice is obtained only from fresh tomatoes. This drink used to be prepared through a sieve or meat grinder, but now there is a lot of modern technology - you can make tomato juice from tomatoes using a blender, juicer or juicer.

Simple recipes:

Many young housewives are faced with the problem of preparing tomato juice at home. Previously, I had difficulty choosing a method for preparing it, but experience and time put everything in its place. Therefore, I decided to help the newly minted hearth keepers by recommending 9 easy ways to preserve this culinary assistant.

Do you know that the benefits of such juice are simply colossal. Almost everyone who wants to tighten their figure and is on a diet needs it. It is useful for many vitamins included in its composition.

1 glass of tomato juice contains only 40 kcal. It lowers cholesterol levels in the blood, removes toxins, destroys free radicals (delays old age), and reduces the risk of cancer and cardiovascular diseases.

Drink juice and you will be healthy!

Delicious tomato juice for the winter at home: a simple step-by-step recipe for tomato juice

I prepared my first juice from red tomatoes using my grandmother’s proven method. It always seemed incredibly tasty to me. The process of its preparation consists of three steps.

Ingredients needed for homemade tomato juice:

large tomatoes – 10 kg;
kitchen salt – 0.5 tbsp;
bay leaf – 2-3 pcs.;
a pinch of sugar.

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

The first step is very simple - preparing the tomatoes. I wash them thoroughly in a large bowl and cut them into halves. If necessary, I remove the white seals. Place the chopped pieces in an enamel bowl on the stove and cook for about 7 minutes.

The second step is to separate the skins from the juice and pulp. I place the cooled tomatoes on a medium-density sieve and press. I throw away the remaining peel. This process can now be simplified with the help of modern kitchen appliances. I pour the resulting mass (6.5 -7 liters) into a large saucepan covered with enamel and send it to boil on gas. I sprinkle kitchen salt and a pinch of sugar directly into the slurry. I also throw bay leaves in there. Let it simmer for 15 minutes over moderate heat.

The last step is the canning process itself. While the liquid is cooking, I wash the jars. I prepare the hooks, seaming wrench and lids. Then, without turning off the gas under the pan, I pour it into jars and roll it.

Natural juice canned according to this recipe , will highlight the taste of your favorite dishes in the best possible way.

Thick tomato juice with pulp for preserving for the winter - prepare in a blender

The process of canning juice using modern blenders is very easy. Therefore, even if you are preparing this product for the first time, you will quickly get the hang of it.

List of required products:

small tomatoes – 6 kg;
kitchen salt – 50 g;
basil.

When choosing tomatoes for this type of juice, I chose overripe tomatoes of the De Barao variety. Their dense pulp makes the drink thicker.

After washing the fruits, I cut them in half and poured boiling water over them (not hot water, just boiling water). I kept the tomatoes in it for 5 minutes. This allowed me to easily rid them of unnecessary skins.

I crushed the peeled halves using a hand blender and pressed them through a kitchen strainer. I got a homogeneous foamed mass without seeds, very light in color.

I placed this mass in an enamel pan. Having added salt and basil to it, I sent the container to the gas stove to boil and cook for a few minutes. The main thing is that the fire is not too strong, otherwise the juice will burn.

The drink, which has thickened a little during cooking, is poured into hot jars and rolled. Juice from selected tomatoes, preserved in this way, will serve as an excellent aperitif for children before lunch.

A classic recipe for making tomato juice is using a manual juicer. Many houses used to have these. Outwardly, it somewhat resembles a meat grinder, but is designed to extract juice from tomatoes. When using this tool, the juice yield is much higher than when using an electric juicer. Sorry, I got distracted.

You will need the following products:

tomatoes – 15 kg;
salt.

I'll tell you the process step by step:

I buy two types of tomatoes for this juice: large, so-called lettuce, and medium. At home, I wash them thoroughly and remove spoiled areas.
I cut large tomatoes into slices, medium ones and so on. Then I put everything through the juicer. The tomato puree is immediately placed in a large enamel pan, and the cakes and seeds go into another container. My yield from 15 kilograms of fruit is almost 14 liters. When using an electric analogue, approximately 12 liters will come out, but squeeze it out much faster.
Place the pan on low heat and let it boil. While it is heating up, I prepare the jars. As soon as the liquid begins to boil, foam appears, do not worry, it will soon subside. At this point I add table salt and stir thoroughly with a slotted spoon. I let it simmer for a while, then I pour it into jars and close it.
I turn the canned food upside down and cover it with an old thick blanket; a warm jacket is also suitable for this purpose.

The juice is not very thick, but amazingly tasty!

Very tasty tomato juice, traditionally prepared through a sieve, without added sugar or salt

Preserving food for the winter in urban conditions is very simple. I also made tomato juice using a meat grinder and a sieve. True, this traditional method is quite lengthy, but the result of hard work is a very aromatic drink.

To prepare it you will need 14 kg of large tomatoes.

I prefer to buy fruits of such varieties as:

Red sun;
A little prince;
Fat Jack.

Tomatoes of these varieties have a sweet and sour taste, so there is no need to add salt and sugar to the juice.

I wash the fruits several times. Then I cut it into 6-8 pieces depending on their size. If the tomatoes are not fresh, I remove the rotten areas.

I process the fruits with a meat grinder. The result is a mass with seeds and crushed skins, which kitchen sieves will help get rid of. First of all, I pass the liquid through sieve with large holes, then through gauze folded in four layers. As a result, 10 liters of raw juice comes out.

I boil the drink on the stove in an enamel bowl, stirring regularly. When the liquid boils, wait another 7 minutes. Then I pour it into jars and preserve it. They should cool down upside down, covered with an old jacket.

Home canning is very interesting:

10 eggplant salad recipes

This summer I tried to finish the drink by not just passing the tomato fruits through a juicer, but by first stewing them in the oven. The result captivated all my household.

We prepare products according to the list:

ripe tomatoes - 15 kg;
table salt 30 g;
citric acid - 10 g;
sugar - 20 g;
ground black pepper - 5 g;
ginger - 5 g.

First of all, I washed the tomatoes and cut them into halves. Then I divided it into parts and stewed them one by one in the oven for about 20 minutes at 150 degrees. For stewing, I used a cast iron casserole dish with a lid, but I think it would be more practical to use stainless steel cookware.

While the second and third batches were stewing, I simultaneously passed the finished tomatoes through the juicer. Thus, the cooking process did not stop for a minute.

Advice! If you follow this recipe, sterilize the jars in advance.

The end result was a homogeneous thick mass. Then I poured it into an enamel pan, added spices, and boiled for 5 minutes over moderate heat. I poured it into already prepared jars and closed it. I wrapped the jars in a blanket and left them for a day.

The juice turned out to be such that you couldn’t tear your ears away from it. I'm afraid he won't live to see winter. My kids, having tried it once, walk around the niche in circles.

Fragrant, delicious tomato juice at home for the winter - an original recipe through a meat grinder

My mother really likes tomato juice to have seeds, so I personally make this type of preservation for her. To prepare it, I use a meat grinder.

You need to stock up:

large varieties of tomatoes - 9 kg;
kitchen salt (at your discretion);
bay leaf -1-2 pcs.;
ground red pepper - 5g.

The thickness of the drink directly depends on the amount of pulp in the fruit, so I choose dense, medium-sized tomatoes. I wash them thoroughly and get rid of the stalks. Then I pour boiling water over the tomatoes for a few minutes. Important! Vegetables must be completely covered with water.

After draining the water, I peel them and pass them through a regular meat grinder. Thus, only the peel comes off, everything else is poured into an enamel container.

Add kitchen salt, bay leaves, pepper to the resulting tomato puree and cook over moderate heat. While the juice is boiling, I steam the jars.

After 20 minutes I start pouring it into a glass container and rolling it. I put the preserved food on a blanket, upside down, and wrap it for a day.

The juice turns out spicy and very aromatic!

Preparing tomato juice in a juicer for the winter correctly and tasty

In some families, preparing tomato juice in a pressure cooker for the winter is a traditional method. I discovered this method for myself quite recently. I liked it for its simplicity. The main thing to remember is to regularly add water to the lower part of the juicer.

Ingredients to prepare:

tomatoes - 4 kg;
sugar - 1 tbsp. l.;
kitchen salt - 0.5 tbsp.

I rinse the tomatoes thoroughly in water. I divide them into parts and load them, along with table salt and sugar, into the upper bowl of the juicer. I pour water into its lower part. I attach a hose to the middle structure, which I then direct into an enamel container. I assemble the entire structure on the stove and turn the heat to moderate.

I place a container of suitable volume near the stove so that the released juice flows into it. Every 8 minutes I thoroughly mix the fruits in the bowl and check for the presence of water. When the tomatoes have given up all their juice, I turn off the gas and drain the remaining juice from the juicer.

I put the resulting nectar on gas so that it boils. After this I immediately pour it into jars and close them.

The last one will be my favorite recipe. I use it to make juice for myself personally, and I don’t even let my family try it. I know that later I won’t get anything.

To prepare 6 liters of this excellent drink, stock up on:

tomatoes - 8 kg;
sweet pepper (preferably thick-walled) - 1 kg;
kitchen salt – 6 tsp;
bay leaf - 3 pcs.

Step by step recipe

First of all, I sterilize the jars in an electric oven and boil the lids for 7-8 minutes.

Then I wash the tomatoes and peppers and remove all excess from them. I pass the peeled fruits and vegetables separately through a meat grinder.

I press the tomato liquid into the pan through a sieve with fine holes, removing the tender skin and seeds. Add ground pepper, bay leaves and kitchen salt to the separated juice. I stir and send to cook over moderate heat.

I don’t collect the foam that appears, but if it irritates you, you can remove it with a slotted spoon. I use it to determine the readiness of the juice; when the foam disappears, it is 100% ready!

Without removing the container from the heat, I pour the juice into the jars and close them. It is always more practical to do canning with someone, otherwise while you are pouring and swirling it yourself, the juice in the pan will burn.

These nine best recipes for preparing natural tomato juice will allow any cook to create in their kitchen not just food, but dishes for real gourmets. Choose the option that suits you, cook with love and pamper your family with homemade juice!

One of the healthiest juices in the world is tomato juice. Unfortunately, manufacturers do not always work for the benefit of consumers. This is why industrial juices contain such a small amount of beneficial 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 small, fleshy tomatoes (this makes it easier to puree). So, how to make tomato juice at home? To get started, purchase all the necessary ingredients. Minimum list:

vegetables;
salt;
sugar.

Sometimes additional cinnamon, cloves or ground black pepper are added. 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 a little water and heat everything (the skin is easily removed from warm vegetables).

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 pour a small amount of water over the pureed 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 of warm water per tablespoon of paste). 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.

It’s almost mid-September, but September still gives us summer-like warm and sometimes even hot days, as if allowing us to enjoy the remnants of a blooming summer before the oncoming cold weather. Summer is the right time for housewives to start making preserves so that they can delight themselves with pickles and sweet treats throughout the winter. Many people, for example, shut off tomato juice for the winter.

After all, it can be used both as a drink and as an additive in the preparation of others. Some people purchase tomatoes specifically for juice. And those who own their own plots sometimes simply do not know where to use surplus tomatoes. In this case, tomato juice at home for the winter will be the ideal solution.

If you have never tried it before and have no idea how to seal tomato juice for the winter, this is not a problem at all. We suggest you use the numerous recipes presented below. And if you are familiar with the classic recipe, you will definitely be able to find something new for yourself from the existing list.

You will be surprised how many variations there actually are in making such a seemingly simple drink in all respects. But isn't that great? In addition, the advantage of homemade tomato juice is that it can be stored for two years, while preserving all its most beneficial qualities.

Agree, a glass of slightly salty tomato juice is much tastier and more enjoyable than expensive vitamin pills. And it is doubly pleasant to drink, knowing that you prepared it yourself.

But what to do with those tomatoes that do not look very presentable or are completely overripe? It's OK! After all, even overripe tomatoes are suitable for juice. Even they contain more than enough vitamins.

It should be mentioned that tomato juice will be especially useful for those who are trying to lose weight or are simply watching their diet. Therefore, if you have the opportunity to make tomato juice for the winter, do not refuse it!

Tomato juice with pulp

What will be tastier than tomato juice, which is made at home, from natural products, without any chemicals, one way or another present in store-bought juices. The recipe for making this juice is quite simple and does not take long to make. Even a novice housewife can easily handle it.

What do you need for this? A lot of ripe bright scarlet tomatoes and, of course, a lot of positive emotions - only then the juice will turn out to be especially healthy and really tasty. One point - if you want to drink the juice in the near future, and not leave it for the winter, then you don’t have to read the clauses on preservation.

Components:

Tomatoes - 12 kilograms;
Salt - 1 teaspoon per liter;
Sugar - 2 teaspoons per liter.

Trim well-washed tomatoes to remove any possible “nasties” and cut into quarters. To reduce waste, try to choose better tomatoes, without any visible flaws.

Then arm yourself with a deep bowl and grind all the pieces in a meat grinder. The big advantage of this option is that the juice will have pulp, and this will make it even tastier, don’t you agree? The cake remaining after twisting can be freely thrown away - it will not be needed at all.

Helpful advice: if you don’t have a meat grinder or you can’t use one, that’s not a problem at all! You can take a very ordinary sieve and grind the tomatoes through it.

There is such a tool as a sieve in every home. Yes, it will be a little more troublesome and take longer than with a meat grinder, but what can you do?

Pour the resulting juice into a saucepan, add salt and sugar.

Helpful advice: many of those who are still learning how to stop tomato juice for the winter are concerned about the issue of dosage. To be honest, the dosage of these components in the recipe can be changed to your own taste. How can you not sprinkle them at all?

But at first, you can take the dosage indicated in the recipe as a basis.

Place the resulting mixture on medium gas and boil. Stir frequently, making sure that the juice does not burn, otherwise its entire taste will be ruined, but we don’t want that, do we? When the juice boils, cook for a maximum of fifteen minutes. In the meantime, you can start sterilizing the jars if you haven’t thought about it in advance.

Please note that when the juice boils, quite a lot of foam will begin to emerge, so after boiling, reduce the gas level and stir the juice thoroughly. If there is not a lot of foam, then there is no need to remove it.

When the juice has been boiled, you can pour it and roll it into jars.

To make sure everything is done properly, turn the jar upside down and make sure that the juice does not seep through the lid. All that remains is to wrap your jars and leave them to cool.

Interesting tip: some housewives do not put some of the juice in the cellar or pantry, but freeze it. It is expected that this way it will be stored even longer.

Tomato juice through a juicer for the winter

Here is another very entertaining and very convenient option for making this juice. If the recipe previously used a meat grinder for processing, then in this version you will need to arm yourself with a juicer. Yes, the resulting juice will be without pulp.

But the beauty of this method is that it significantly saves production time, because the process of chopping tomatoes that you did manually can now be done by an electric juicer for you, and much faster.

As standard, only salt is used as an additive in this recipe. But lovers can add various aromatic spices according to their own taste, adding new interesting notes to the taste of the juice.

Additional sterilization of juice cans is not required, so you can safely start cooking.

Components:

Tomatoes – 4 kilograms;
Salt – 1 tablespoon.

Wash the tomatoes and trim away any visible blemishes, if any. After this, cut the vegetables into quarters. Large tomatoes can be cut even smaller to make it more convenient. And place the pieces into the juicer bowl.

Repeat this procedure with the remaining tomatoes until they all turn into juice.
Send the thick liquid to boil. Let it boil at medium gas level, and when it boils, reduce the gas to minimum. Boil for about ten minutes, then add salt and mix the juice thoroughly.

Please note that for tomato juice, the volumes of bulk additives can be varied at your own discretion - add more or less. That is, rely not on the amount suggested in the recipe, but on your own taste preferences.

As you cook, do not forget to stir the juice frequently so that as little foam is released as possible. Don’t forget to set the gas to a low level so that the juice quietly gurgles in the pan and does not try to “escape” onto the stove.

When the appointed ten minutes have expired, arm yourself with pre-prepared jars and carefully pour the juice into them.

Helpful advice: it is advisable to pour the juice slowly, so that the jars do not inadvertently burst due to a sudden change in temperature. First, pour a little to cover the bottom. This will allow the glass to quickly adapt to boiling water, and it will remain intact.

Alternatively, you can use a simple tablespoon. This will be convenient if you use half-liter jars. Simply place a spoon in an empty jar and pour in the juice. The metal will absorb some of the heat and prevent the glass from cracking.

You can already drink tomato juice through a juicer for the winter! Now all that remains to be done is to roll up the jars with a key and check that the juice does not flow out through the lid. Place the jars on the lids and wrap them up. Leave to cool.

Don’t even doubt that the resulting juice will be very tasty. Your family will appreciate your efforts.

Tomato juice from yellow tomatoes

To make tomato juice for the winter, you can take not only red, but also yellow tomatoes. The juice from them will be no less tasty and nutritious.

Components:

Yellow tomatoes – 1.5 kilograms;
Salt and sugar - according to taste preferences.

Be sure to wash the tomatoes and cut off all possible “nasties” so that the vegetables are clean. To process tomatoes, take a juicer - it will be much faster.

But if you don’t have such equipment, then you can also use a meat grinder. And then the pulp must be ground through a strainer, which is certainly found in every home.

Pour the juice into a saucepan or deep bowl and boil at medium gas level. Cook for about fifteen minutes, stirring and skimming from time to time. The finished juice can be poured into pre-prepared jars.

Before you start rolling them, you can add salt or sugar to the juice in an amount that suits your taste. But you can twist them just like that.

All you have to do is wait until the jars cool down. Just don’t forget to put these jars on the lids and cover them with a warm blanket.

Fragrant tomato juice with the addition of basil

To add brightness to the taste of tomato juice, you can try adding a new ingredient. For example, basil.

Components:

Tomatoes (it’s acceptable to take slightly overripe ones) – 5 kilograms;
Basil - according to taste preferences;
Salt – 1 tablespoon;
Sugar – 1 teaspoon.

Wash the tomatoes, trim if necessary, and cut into pieces. To prepare juice, use an electric juicer or, in extreme cases, a meat grinder. If you want the juice to have pulp, then there is no need to use a sieve after grinding.

The juice is ready, now it’s time to preserve it. Pour the juice into a saucepan, let it boil and cook on medium gas for about twenty minutes. In the meantime, sterilize the jars if you have not done so beforehand.

Add salt and sugar to the boiled juice, and also throw in a couple of sprigs of basil. Please note that if it is not possible to use fresh basil, you can also use dried basil. In hot liquid it will best reveal its qualities.

All preparations have been completed. Now pour the juice into jars and seal. When placing the jars on the lids, be sure to ensure that the juice does not overflow. Wrap it in a blanket and let it cool down. Then put the juice in a cool place. For example, a cellar or storage room.

Tomato juice with garlic and aromatic seasonings

Tomato juice for the winter, as you know, is an excellent solution for maintaining immunity during the cold season. What if you add garlic? A cold simply won't stand a chance!

Components:

Tomatoes – 11 kilograms;
Garlic – 1 clove per liter of juice;
Sugar – 0.5-0.7 kilograms, depending on taste preferences;
Salt – 0.5 cups;
Peppercorns – 30 pieces;
Ground hot pepper – 0.5 teaspoon;
Cloves – 10 pieces;
Cinnamon powder – 3.5 teaspoons;
Nutmeg - on the tip of a teaspoon;
Vinegar – 1 glass.

Cut the washed tomatoes into large pieces. In this recipe, it is best to use a juicer for processing, so that no skins or seeds remain in the resulting juice.

Pour the juice into a saucepan, cook for about thirty minutes at medium gas level, then reduce the gas to almost a minimum. But the juice should not stop bubbling. Add salt and sugar and cook for another ten minutes.

Then add the remaining ingredients - garlic, aromatic seasonings and vinegar. You need to cook for about twenty minutes more, then you can roll the finished liquid into jars.

Simple tomato juice recipe for the winter

The simplicity of this recipe lies precisely in the fact that there is no need to cook it. But at the same time, do without sterilization. Well, let's get started.

Components:

Tomatoes – 1.2 kilograms;
Salt – 2 teaspoons;

According to the recipe, this juice will have pulp, so the fruits are required to be extremely ripe, but not overripe. Wash them, put them in a colander and plunge them into boiling water for a minute or two. And then - into cold water.

A sharp change in temperature will easily allow you to separate the skin, and this is exactly what needs to be done. Using a pestle, rub the tomatoes through a strainer or the same colander.

Filter the juice with gauze to get rid of the presence of seeds, and add salt. Next, pour the juice into the jars and cover them with metal lids. Now they need to be sterilized. The duration of the process is directly dependent on the volume of cans. The larger it is, the longer the process will take.

Finally, simple tomato juice is ready for the winter; the jars can be sealed and left to cool.

Tomato juice with lettuce and onion

Of course, this juice is more like a multi-vegetable juice than a tomato juice. And yet, there are really few other vegetables there, if you compare it with the number of tomatoes, but they will add their own flavor.

Components:

Tomatoes – 1 bucket;
Salad pepper – 3 pieces;
Onion – 1 head;
Garlic – 3 cloves.

First of all, you need to remove the skin from the washed tomatoes. Give them a “contrast shower”. First place them in hot water, and then immediately in cold water. Then the skin will come off without any problems.

Peel the garlic and onion, and remove the seeds from the salad pepper. Pass all the vegetables through a juicer or grind in a meat grinder. Pour the juice into a saucepan or deep bowl and boil.

It is advisable to cook the resulting juice for ten minutes, and then immediately pour it into jars and you can seal it. In this case, salt is poured in accordance with personal tastes, before drinking.