How to make tomato juice for the winter. Tomato juice with spices

This drink can not only get drunk, but also eat. Always a reliable and cost-effective way to process tomatoes that nature has not endowed with a beautiful shape and standard size. Making tomato juice is easy. At home, for the winter, this very tasty juice is usually rolled up in three-liter jars without traditional sterilization in hot water and unnecessary hassle. Read a quick guide to appetizing disposal of substandard fruits and make a harvest. It is enjoyed with pleasure before, during, and after the feast. In a word, a necessary and universal thing.

We prepare delicious homemade tomato juice using a juicer or meat grinder

Almost all juicers (yes, even the one that has been gathering dust on the mezzanine since Soviet times) can process a whole box of raw materials in a matter of minutes. Saving time and effort is evident! Preparation is simple, fast and vitamin. When cooking is fun!

Ingredients:

Exit: about 2 liters.

How to prepare tomato juice for the winter without sterilization simply and quickly at home:

Select the most ripe, fleshy and juicy fruits. Wash. Size and shape do not matter. If you notice a slight damage or an area starting to rot, cut it off. And use the rest to make a canned drink. Cut vegetables into slices. Remove the "piglet" that attached the tomato to the stem.
Pass through a manual or electric juicer. If the cake came out too wet, recycle it. Get a smooth, thick juice. When there is no juicer, a meat grinder will help out. Whisk the tomato slices right with the skin on until pureed. Use a grill with large holes. Then rub through a fine metal sieve. This will give you a smooth consistency. Tomato skin contains a large amount of vegetable fiber. In order not to throw away a useful product, cook from it. Use pulp instead of whole tomatoes. Adjust the amount of seasonings to your liking.
Pour the workpiece into a heat-resistant dish. Pour in salt and sugar. Add gradually, try not to "miss". Stir. Put on the stove. Cook over medium heat for 8-10 minutes (after boiling). During the cooking process, foam is formed. It is desirable to remove it with a slotted spoon. Tomato drink after heat treatment will slightly change its color.
Pour the juice into prepared (sterilized) jars. Screw on with clean, dry lids. Turn the workpiece over to make sure that the liquid does not leak. Wrap in a thick blanket to slow down the cooling.
Take the cooled preservation to the cellar or pantry, where it will stand until winter. Such juice turns out to be thick, tasty, fragrant, slightly salty and not sour at all. My family members love it!

Delicious juice from ripe tomatoes without adding sugar and salt and using a juicer

Is it possible to make such a homemade preparation if there are no juicers? Easily! You will need a large saucepan and a metal sieve. The rest is a matter of technique!

Required products:

It turns out: about 1 l.

How to make juice from tomatoes without a juicer and close it for the winter in jars:

This method is ideal for preparing relatively small portions of the drink. In one approach, I made a liter jar. If you have a large pot, you can try making more juice. But you will have to periodically mix the tomato slices so that they are steamed evenly. And yes, it will take a lot of time. Use only ripe, soft, but undamaged tomatoes. A small speck or a flattened side can activate the fermentation process, and the harvest will not last until winter. Therefore, carefully inspect the fruit and remove defects with a knife. Cut the tomatoes into slices. Place in a heavy bottomed saucepan. Put on a small fire.
Cover with a lid. Cook 5-7 minutes. During this time, the pieces of vegetable should become absolutely soft. Then the skin and bones are easily separated from the tomato pulp, and you get a homogeneous juice. Rub the tomatoes through a metal or plastic sieve. To achieve the perfect consistency, use a sieve with large holes first. And then - with small ones.
Return the pureed juice to the saucepan. Bring to a boil.
Pour immediately into sterile jars. The container can be sterilized over steam or calcined for 2-3 minutes in a microwave oven at maximum power. Roll up with a machine or tighten with screw caps. The first option is more reliable.
Store natural flavored tomato drink in a dark, dry, cool place. In such conditions, he will successfully stand until winter, or even until the next season. Before use, you can add salt and granulated sugar to taste, season with pepper, herbs or other seasonings.

Additives to help make juice even tastier

1. Sweet pepper (any color) and fresh garlic. For 5 kg of tomatoes, take 500 g of fleshy pepper and 4-5 cloves of garlic (if you like it spicier - put more). Wash and clean all vegetables and spices. Cut randomly. Process with a juicer. Or turn through a meat grinder, and then wipe through a large sieve. Pour into a saucepan (pot). Boil. Cook for about 10 minutes. Distribute in a sterile container. Roll up. Check tightness, wrap. Cool and hide so that no one drinks the juice before winter. From this amount of products, approximately 3-3.5 liters of drink are obtained. Season with sugar and salt if desired. For 1 liter of product, use 1 tsp.
2. Celery. For 3 kg of tomatoes, use approximately 0.7-1 kg of stems. Make smooth juice from tomatoes in any way. Pour into a heatproof bowl. Cut the celery into small pieces. Put on the tomato. Cook over low heat until the stems are soft. Wipe. A homogeneous aromatic drink, while it has not cooled down, quickly pour into jars (you must first sterilize). Stopper. The yield of preservation is about 2-2.5 liters.
3. All kinds of spices. Ground cinnamon, allspice and black pepper, garlic, dill umbels, coriander seeds and other spices will make the taste of the drink special. Spices are put 5-7 minutes before the end of cooking. There are no uniform rules for the number of Be guided by experience and personal preferences. Well, be sure to try everything while cooking!

Have a juicing day!

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 pan. 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 the required number of cans, this 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!

Finished off with a delicious tomato salad.

Tomato paste is used to prepare many dishes, it is needed in winter and summer, and if in summer it can often be replaced with fresh tomatoes, then in winter you have to use a purchased product. However, zealous housewives prepare tomato paste at home. It is much tastier than store-bought, besides it does not contain artificial colors, flavors, thickeners and preservatives. In order to make tomato paste at home with your own hands, you need to know the features of its preparation technology and recipes.

How to cook tomato paste at home

When preparing tomato paste at home, you need to achieve several goals: to get a thick tomato mass without seeds, skins and foreign inclusions, to ensure that it is well stored at room temperature. To do this, you need to know a few secrets.

• Juicy tomatoes are not suitable for tomato paste, fleshy ones are needed and must ripen no earlier than August. At the same time, they must be ripe, but not overripe: rotten ones will spoil the workpiece.
• There are several ways to chop tomatoes:
  • After manually peeling the skin and seeds, grind the pulp in a blender or with a meat grinder.
  • Boil the tomatoes cut into slices, cool and rub through a sieve.
  • Use a juicer with a special nozzle for tomatoes.
• In order to thicken tomato puree, turning it into a paste, there are also several technological methods:
  • Hang in a linen bag for 8-10 hours so that the excess juice drains, and only tomato pulp remains in the bag.
  • Boil the pulp four times in a saucepan on the stove, stirring the contents all the time. This takes several hours.
  • Boil in a slow cooker.
  • Evaporate excess liquid by placing a baking sheet with tomato pulp in the oven for one and a half to two hours.
• Jars for tomato paste must be sterilized, as well as lids for them. It is preferable to choose jars of small volume. It is convenient to sterilize them in the oven.

The technology option often depends on the recipe chosen, but if it does not contain instructions on how exactly to grind the tomato pulp and evaporate excess liquid from it, then the hostess can use a method that seems more convenient and less laborious to her.

Classic tomato paste recipe

• tomatoes - 3 kg;
• onions - 0.5 kg;
• grape vinegar (3 percent) - 100 ml;
• bay leaf - 4 pcs.;
• salt - 50 g;
• sugar - 100 g.

Cooking method:

• Sort, wash the tomatoes and cut each into 6-8 pieces.
• Place the tomato slices in a cauldron or heavy-bottomed pot.
• Remove the husk from the onion and cut it into small pieces of arbitrary shape.
• Put onion slices and laurel leaves to the tomatoes.
• Put the pan on a slow fire and cook until the skins of the tomato slices are separated. It will take about an hour. At this time, periodically you need to mix the tomato mass so that it does not burn.
• Remove the pan from the heat and wait until the tomato mass has cooled to about room temperature. Rub it through a sieve.
• Put the tomato paste back on the stove in the same saucepan. You need to cook it for so long until it decreases in volume by at least three times.
• Pour sugar and salt, pour in vinegar and cook for another 10 minutes.
• Pour into pre-prepared jars, roll up. After cooling, the jars can be stored in the pantry and opened as needed. Open jars should only be stored in the refrigerator.

Tomato paste according to this recipe is very tasty and fragrant. Its preparation at home takes a lot of time - about 5 hours, but the result is worth it. However, there are also simpler recipes, focused, for example, on the use of a slow cooker.

Tomato paste "Appetitka" (recipe for multicooker)

• tomatoes - 1 kg;
• bell pepper - 1 kg;
• sugar - 0.2 kg;
• salt - 60 g;
• garlic - 50 g;
• hot capsicum - 100 g;
• vinegar (9 percent) - 30 ml;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes, make cross-shaped incisions on their skins. Dip in boiling water for 5 minutes, then transfer to cold. Clear. Cut into 4 parts, remove the seeds with a teaspoon, chop the pulp with a blender and put in a multicooker bowl.
• Wash the hot and sweet peppers, remove the seeds from them, cut into several pieces and chop them too. Put in tomatoes.
• Pass the garlic through a press and add to the multicooker bowl.
• Put in it all the other products (oil, salt, sugar), add vinegar, stir.
• Set the "Extinguishing" program for 90 minutes.
• Arrange in sterilized jars, seal them. After cooling, it is better to put the jars in a cool place, but you can store them at room temperature.

Homemade tomato and pepper paste prepared according to this recipe turns out to be quite spicy. It can be used instead of a sauce, and not just as a dressing.

Tomato paste in the oven

• tomatoes - 2 kg;
• salt - 40 g;
• vinegar (9 percent) - 30 ml;
• olive oil - 60 ml.

Cooking method:

• Cut the tomatoes into slices and cook for half an hour over low heat, cool.
• Rub the tomato mass through a sieve.
• Mix the resulting puree with salt, oil and vinegar, put on a baking sheet or in a baking dish.
• Put in the oven, preheated to the minimum temperature, for two hours.
• Remove the tray periodically and stir the contents.
• Arrange in sterilized jars, cork them.

This paste can also be spread out in plastic trays and frozen. In this case, it will need to be stored in the freezer; for use, it will be necessary to get the paste in advance.

Easy homemade tomato paste recipe

• tomatoes - 5 kg;
• vinegar (9 percent) - 80 ml;
• rock salt - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks and the part of the pulp adjacent to them. Cut the tomatoes into pieces and pass through a meat grinder or, even better, through a juicer.v
• Pour thick tomato juice into a linen bag and hang it over the pan for 8 hours (you can overnight).
• In the morning, transfer the tomato pulp from the bag to the pan.
• Put the pan on the fire, bring the tomato puree to a boil, pour in the vinegar, cook for a quarter of an hour.
• Salt and cook the same amount more.
• Arrange in jars that need to be sterilized beforehand. Close with metal lids. After cooling, remove to a cool room.

Despite the ease of preparation, homemade tomato paste is delicious and keeps well even at room temperature. Its advantage is ease of manufacture, the absence of spices, which makes it possible to add it to almost any dish during its preparation. For lovers of spicy dressings, a more complex recipe for homemade pasta may be suitable.

Spicy tomato paste

• tomatoes - 4 kg;
• salt - 30 g;
• onions - 0.3 kg;
• sugar - 0.3 kg;
• apple cider vinegar - 0.25 l;
• cinnamon sticks - 4 pcs.;
• allspice peas - 20 pcs.;
• bay leaf - 4 pcs.;
• rosemary - 10 g.

Cooking method:

• Remove stems from washed tomatoes. Cut the tomatoes themselves into slices and put in a cauldron or pan with a compacted bottom.
• Cut the peeled onion into half rings and add it to the tomatoes.
• Place the pot of vegetables on the stove and cook for 25-35 minutes until the skins are completely removed from the tomatoes.
• Remove from heat and let the mass cool to a comfortable temperature.
• Rub it through a sieve. Transfer back to saucepan.
• Wrap the pepper in cheesecloth and lower to the bottom of this pan. Put cinnamon sticks, rosemary, bay leaves there.
• Bring the mass to a boil, cook for a quarter of an hour and remove all the spices from it.
• Boil until the mass is reduced in volume by three times.
• Pour salt with sugar, pour in vinegar, boil for another 10 minutes.
• Divide the tomato paste into sterilized jars. Seal and leave to cool.

Tomato paste prepared according to this recipe has a spicy aroma. If necessary, she can replace the sauce.

Italian tomato paste

• tomatoes - 5 kg;
• onion - 0.5 kg;
• table vinegar - 200 ml;
• salt - 60 g;
• cinnamon (stick) - 1 pc.;
• black peppercorns - 25 pcs.;
• cloves - 15 pcs.;
• vegetable oil - 100 ml.

Cooking method:

• Wash the tomatoes and cut off the stems. Peel the onion.
• Turn the vegetables through a meat grinder, pour the resulting mass into a canvas bag, hang it over the basin overnight.
• In the morning, transfer the contents of the bag to a cauldron (it can be replaced with a saucepan with a thick bottom).
• Put all the spices in a small linen bag or gauze, while the cinnamon stick can be broken into several parts.
• Put the cauldron on the fire and bring the tomato-onion mixture to a boil.
• Put spices in it, cook it for another 15 minutes. Take out the spice bag.
• Pour in salt, pour in vinegar, cook for another 10 minutes.
• Sterilize the jars and spread the tomato paste over them.
• Pour some oil into each jar.
• Seal the banks. If you plan to store tomato paste in the refrigerator, then you can close the jars with plastic lids.

If you make homemade tomato paste according to this recipe, it will turn out to be very fragrant. It can be served instead of sauce for pasta, vegetable casseroles, used as a dressing when preparing fish dishes.

By combining spices, you can get tomato paste with a unique flavor. She will always help out when you need to season dishes, prepare tomato sauce, and sometimes even be able to replace it.

- incredible healthy and tasty drink. It is recommended to use it regularly for people who have problems with the heart, nerves, intestines, as well as those who want to get rid of extra pounds. The fact is that this drink restores metabolic processes and promotes weight loss.

We are talking, of course, about home-made natural juice, which, when properly brewed, retains its amazing taste and beneficial properties.

To prepare high-quality tomato juice at home, need juicy, slightly overripe fleshy tomatoes. One liter of juice usually takes 1.5 kilograms of fresh fruit.

To puree tomatoes, you can use one of the following methods:

• Meat grinder with nozzle for juices.
• Juicer.
• Sieve.

Tomato base can be with seasonings, herbs, spices, vegetables and even fruits. And you can make it without salt and without additives. This is already a matter of taste. Additional components are usually fresh garlic, onions, celery, red bell peppers, apples, beets, and various spices.

The variety of tomatoes does not matter. For this purpose, large and non-standard tomatoes are quite suitable, which were not useful for pickling due to structural defects or their size. Their preparation includes the removal of the stalk and spoiled places, washing, cutting into pieces.

To prepare seed-free tomato juice, it is best to use a juicer. If you use a meat grinder without a nozzle, then the seeds will have to be separated using a sieve or manually. And this is not a very easy task, especially if the volumes of cooking are not small.

The amount of salt and sugar indicated in the recipes is rather conditional. Each hostess is guided by her taste preferences, adding them to her taste. The degree of spice and sharpness also depends on personal predispositions.

Jars preparation

The process of preparing cans for tomato juice is a rather important stage. In addition to washing, baking soda and proper sterilization, you need to check them for even the slightest cracks in order to avoid serious injury if a hot can of juice cracks. The following methods are suitable for sterilizing jars:

• Aluminum circle on a container of boiling water.
• Mantovarka grate.
• Oven heated to 150 degrees.

Liter jars are sterilized for 15 minutes, A two-liter - 20 minutes. To prevent the container from bursting due to a sharp temperature drop, in no case take it out of the oven with wet hands.

To cool sealed and upside down jars, they usually use a blanket or a thick blanket. Be sure to replace the lid if the juice leaks. After the finished product has completely cooled, the jars can be turned over and stored in a cold place. It can be a basement, a cellar or an insulated balcony.

simple recipes

You can prepare a wonderful tomato drink at home in the simplest way, without using any additional ingredients. For this you need:

Traditional option

To prepare a salty tasty juice, you need to add a little sugar and salt to the tomato base during cooking. "Traditional" tomato juice is easy to prepare. You will need the following ingredients:

• Red ripe tomatoes.
• Salt to your own taste.
• One and a half tablespoons of sugar per liter of product.

How to cook:

Puree tomatoes in any way.

Add salt and sugar to the tomato base. If you need to salt - add salt.

Bring the tomato consistency over medium heat to the first signs of a boil.

After the appearance of the first bubbles, reduce the heat and continue to cook for twenty minutes.

Then pour the finished juice into jars and cork.

Allow to cool and store in a cool place.

spiced drink

Aromatic "Spicy" tomato juice will appeal to many. To prepare it, you will need not only tomatoes, but also nutmeg, cloves, cinnamon, and allspice.

Acetic acid, which is added to the drink, will allow it to remain in its original form for quite a long time. For cooking you will need the following ingredients:

• Tomatoes - eleven kilograms.
• Sugar - 600 grams.
• Salt - 180 grams.
• Table vinegar - 280 ml or acetic acid - a tablespoon.
• Garlic - five cloves.
• Allspice - thirty peas.
• Carnation - ten units.
• Chilli powder - a little to taste.
• Ground cinnamon - three tablespoons.
• Ground nutmeg - a fifth of a teaspoon.

Recipe:

• Prepare the tomato base with a juicer.
• Pour the base into an enamel container.
• Bring to a boil over medium heat and cook for another half an hour.
• Then cook on low heat for another ten minutes.
• Add garlic, spices and pour vinegar.
• Digest with additives for twenty minutes.
• Pour into jars, seal and cool completely.

scented juice

Lavrushka gives the tomato drink a languid spicy aroma. And it's pretty easy to cook too. You will need:

• Ripe tomatoes.
• Black peppercorns - to taste.
• Several bay leaves per jar.
• Salt - to taste.

Recipe:

• Puree the tomatoes in a juicer.
• Pour the resulting mass into an enamel pan.
• Wait until it boils, and then boil for another fifteen minutes.
• Then bay leaf, ground pepper and salt are added.
• Then the finished drink is poured into prepared dry jars, corked and cooled.
• Cooled juice is stored in a cool place.

fragrant tomato

Tomato drink with bell pepper has an original taste and aroma. To prepare it, you need the following components:

• Tomatoes - ten kilograms.
• Garlic - three cloves, although you can have more to taste.
• Red bell pepper - three pieces.
• Bulb medium - one piece.

How to do:

• Peel the skin off the tomato. To do this, it is cut crosswise at the very stalk and dipped in boiling water for half a minute. Then it is immediately dipped into cool water so that the skin is well separated and removed from the temperature difference.
• We free the pepper from fibrous partitions, seeds and cut.
• We clean the garlic, onion and cut it too.
• Purée all vegetables one by one.
• We wipe the resulting puree through a metal sieve.
• The resulting mass is placed in an enameled container, put on fire and bring to a boil.
• The drink should be brewed for ten minutes.
• Then, according to the above technology, we cork it in jars, cool it and leave it for storage in a prepared cool place.

vitamin drink

You will need:

• Overripe tomatoes - one kilogram.
• Celery - three stalks.
• Salt - a tablespoon.
• Black pepper.

How to do:

• Make tomato puree.
• Finely chop the washed celery.
• Place the tomato mass in an enamel bowl for cooking and bring it to a boil.
• After the juice boils, add celery to it.
• Wait until it boils and boil for another ten minutes.
• Then wipe the cooled mass with a sieve.
• Bring to a boil again and pour into a sterile container.
• Cork, cool and place in a cool storage.

If there is no juicer, you can use a meat grinder with special nozzles to grind tomatoes. Tomato juice is very useful for people who suffer from chronic constipation. The substances contained in the composition of the drink contribute to the normalization of digestion processes.

For those who want to lose weight, this drink can be an indispensable tool. It increases the speed of metabolic processes and contains the richest organic composition, including citric, oxalic, malic and tartaric acids.

Tomato drink is a natural anti-inflammatory, diuretic, choleretic and antimicrobial agent.

In the event that the juice separates during storage and its pulp settles to the bottom, simply shake the jar to restore its normal consistency.

The recipes above will help you prepare this healthy drink for the winter and enjoy it throughout the calendar year - until the next tomato harvest.

Attention, only TODAY!

The love of Russians for tomato juice can only be compared with the love of Americans for orange juice. And it's delicious, and useful, whatever you say. But the most delicious and healthy is tomato juice at home. Of course, if you buy ripe tomatoes in the market, such juice will suddenly turn out to be an expensive pleasure. Our story, rather, is for those who have nowhere to put their tomato crop - for fanatic summer residents and residents of villages and villages.

Another discovery that lies in wait for those who decide to make tomato juice at home is that the red liquid from cans, bottles and bags from the store is noticeably different from the one you squeezed out of fresh tomatoes yourself. And the thing is that tomato juice on an industrial scale is made from boiled, condensed tomato paste. It is diluted with prepared water, salt and sugar are added, as well as unchanged preservatives. Juice must be stored for a long time!

In order to prepare tomato juice at home, you need to squeeze it well. The easiest way is to use a household juicer. Modern machines don't run long, rest for half an hour, and don't extract the juice too hard, let's be honest. The pomace is full of juice, and it is a terrible pity to throw it away. Old, time-tested workers are ugly in appearance, but they squeeze juice from tomatoes much better. But still the cake remains quite wet. Painfully fleshy this vegetable, tomato.

Tomato juice can also be made by hand. Grind tomatoes with a meat grinder or blender and rub through a sieve - a time-consuming task. But the juice will be all squeezed with a bang. Sometimes tomatoes are cut into pieces and stewed in containers for cooking salads for the winter, and then rubbed through a sieve. But this method is more suitable for harvesting juice for the winter. On the territory of our country, in some places, an amazing device made in Ukraine, similar to a manual meat grinder, is still sold. At the exit, where the meat grinder has a grate, a strong mesh is wound in the form of a funnel, at the tip of which there is a hole for the cake to exit. You simply pass chopped tomatoes through this device and you get a very thick tomato juice without the slightest sign of seeds or skins. To speed up the process, home craftsmen use a drill or screwdriver instead of a handle. The speed is incredible! We will not talk about squeezing juice with the help of a professional press, although it is the most successful one - this equipment is appropriate in the arsenal of a farm, but not in a city apartment.

So, you have decided to make tomato juice at home. They removed it in a convenient way. All! You can drink! But tomato juice is good because it can be successfully blended with other juices and improve its taste with the help of various spices, herbs and seasonings. A classic of the genre is to add salt and a little sugar if the tomatoes are too sour. Black pepper also looks good in tomato juice. You can even add garlic to tomato juice - and that is both tasty and healthy.

To make freshly squeezed tomato juice even healthier, you can mix it with celery or cabbage juice. Beetroot juice mixed with tomato juice is almost not felt, and it will bring a lot of benefits. Passing the tomatoes through the juicer, add a little sweet fleshy red pepper to the total mass, this will give a new taste sensation.

To ensure that you have as little waste as possible when squeezing the juice, remove the skin from the tomatoes before squeezing. To do this, cut the tomatoes crosswise at the place where the stem is attached, the “ass” itself can be carefully cut out. Dip the tomatoes in boiling water for 3-4 minutes, then immediately transfer to a pot of cold water, to which you can add a handful of ice cubes to heighten the effect. The skin will come off with no effort.

Tomato juice at home can be prepared not only for momentary use, but also for the winter. To do this, boil tomato juice pure or mixed with spices or other juices, remove the foam and immediately pour into sterilized jars, roll up and wrap. Lids for such preservation should be chosen varnished, since tomato juice contains a lot of acid.

All of the above options for tomato juice can be prepared for the winter. Here are some more recipes for you

Tomato juice for the winter "Piquant"

Ingredients:
5.5 kg of ripe tomatoes,
250 g sugar
140 ml 9% vinegar,
80-90 g of salt,
15 peas of allspice,
4-5 cloves,
2 tsp mustard seeds,
1-2 garlic cloves,
a pinch of red ground pepper,
a pinch of ground nutmeg.

Cooking:
Rinse the tomatoes and cut into pieces. Pass through a juicer or squeeze the juice in another way convenient for you. Pour the juice into an enamel pan and put on fire. After boiling, reduce heat and let simmer for 30-40 minutes. Add salt and sugar. Peel the garlic and chop finely. Add garlic and all the spices to the tomato juice, pour in the vinegar, mix and let it boil for another 15 minutes. Pour the juice hot into sterilized jars and immediately roll up. Banks turn over, wrap.

Blended tomato juice

Ingredients:
2 kg tomatoes,
1 kg green apples
1 large beetroot
3-4 stalks of celery
500 g carrots
300 g red sweet pepper,
1-2 garlic cloves,
salt, sugar - to taste.

Cooking:
Prepare all vegetables and fruits, squeeze the juice out of them. Finely chop the garlic, cut the celery into cubes. Mix all juices and put on fire. Bring to a boil, reduce heat and simmer for about 30 minutes. Add garlic and celery, salt and sugar to taste, let it boil for another 15 minutes, strain and pour into sterilized jars. Roll up, turn over, wrap up. You can use more tomatoes in this recipe.

And on our website there is another great article about canning tomato juice for the winter. There are many interesting recipes out there.
Bon appetit and new culinary discoveries!

Larisa Shuftaykina