How to make tomato juice for the winter recipe. Tomato juice for the winter at home

Few people do not like very tasty tomato juice. Adults and children enjoy the divine treat with pleasure. Therefore, we close dozens of liters of tomato juice for the winter at home. And if we are lucky with the harvest, then we begin to come up with multivitamin combinations.

Dear friends! You are lucky - you do not have to rack your brains over recipes, surf the Internet. You will find everything here! For me, this is already a past stage - what I found, what I came up with myself. In a word, I prepared tomato juice in various variations. Already tested, approved in the family circle. Feel free to close tomato juice at home for the winter according to the proposed recipes, and don’t even hesitate.

The classic involves the addition of a small amount of sugar and salt, which will only emphasize tomato merits. The classic juice has a natural taste and a bright, beautiful color.

A little preface to the process

For juice, you need to select ripe, fleshy vegetables. From unripe material, the finished product will turn out tasteless. And dense tomatoes have little juice.
It is allowed to use crushed fruits, deformed. Only spoiled ones should be rejected and discarded.
Jars and lids must be sterilized.
In home production, you can use a juicer, meat grinder, juicer. All methods are good and work for the result. Only after working in a meat grinder, the juice must be cleaned of seeds using a sieve.

Cooking products

Ripe fleshy tomatoes - how much to eat
Salt - 10 gr. per liter of juice
Sugar - 1 - 2 tbsp. l. per litre.

In order for you to better orient yourself with your crop, I will add the following. For 1 liter juice leaves approximately 1.5 kg. tomatoes.

step by step

Drink to your health!

Tomato juice for the winter with bell pepper

The juice is delicious, insanely aromatic. And you can drink, and it will be good for borscht. Pepper select fleshy, red.

Ingredients for 1 liter.

Ripe tomatoes - about 1.5 kg
Sweet peppers - 1 - 2 pcs.
Salt - 10 gr.
Sugar - 1 - 2 tbsp. l.

I wanted to know more about the amount of salt and sugar. I added to my liking. But everyone's wishes are different, you can add these ingredients at your discretion. To do this, you must definitely try the juice, then you will achieve the maximum result. The work will not be in vain.

You can also adjust the amount of pepper. The main thing is that he would not interrupt the tomato flavor. Additives should be 25 percent of the total amount of the finished product.

Cooking juice

We twist the tomatoes in a possible way.
We pass the pepper through a meat grinder.
We combine in one saucepan, salt, sugar.
Boil 15 - 20 min.
Pour into jars, twist.

Treat yourself to a multivitamin yummy!

Preparation of natural tomato juice at home through a meat grinder

Natur product is the purest juice without additives. Salt, and that is not added. Those who wish can salt immediately before use.

Short list of essentials

The tomatoes are ripe and fleshy.

I had 7 kg. tomatoes. Of these, I wound up 5 liters of juice (this is what you would have prepared the right amount of cans).

I prepared jars in advance - washed, sterilized.
The lids were doused with boiling water.
I twisted the selected material in a meat grinder.
I rubbed it through a sieve, thus getting rid of the seeds.
Boiled for 20 min. By the way, another criterion for readiness - the thick must settle to the bottom.
Poured into jars, twisted.

Now all that's left is to be happy. And there is an opportunity to treat yourself to a glass of drink, and use it for other purposes. What I wish you too!

Recipe for tomato juice with garlic and sweet pepper through a meat grinder

Rejuvenating, strengthening, tasty - this is tomato juice from a vegetable mix. There is nothing more to add.

Cooking products

Ripe tomatoes - 5 kg.
Sweet pepper - 3 pcs.
one bulb
Tablespoon of salt
Up to three st. l. Sahara
Garlic - four to five cloves (and then look to taste).

Preparation of the fortified elixir

I twisted tomatoes, peppers, onions, garlic in a meat grinder.
The whole mass was ground through a sieve. Got rid of grains, rough peel.
I mixed all the ingredients in a saucepan, mixed.
Brought to a boil. Cooked for 20 minutes, removing the foam and stirring occasionally.
Poured into banks, twisted.

In such cases, I want to say a big thank you to tomato juice. With its help, we saturate the organisms of households with vitamins. This is especially true for children. Try feeding them garlic or onions. And in the tomato company they thresh with pleasure.

There is only one conclusion. Tomato juice for the winter at home through a meat grinder is a great opportunity to fantasize. Add a variety of vegetables for the benefit of family and friends.

Tomato juice for the winter with basil

Tomatoes and basil are great friends with each other. I decided to take advantage of this fact, and got an excellent result. The juice is tasty, fragrant and refreshing.

We need to cook

Tomatoes - 4.5 kg.
Salts - 1 tbsp. per liter of juice
Sugar - 2 tbsp. per liter
Basil - a small bunch.

How to cook

Get juice from tomatoes. We need it clean, without grains.
Lay salt and sugar, basil leaves.
Boil 15 min. Don't forget to take off the foam.
Spill, seal. I poured along with the leaves. I made sure that they were present in each bank.

They are easy to take out before use.

What would you like to add to the basil. I laid it gradually, during the cooking process. I gave it up and tried it after a minute. This is the only way to achieve the desired result - pleasantly refreshing.

How to make tomato juice "Multivitamin" with apples at home

Two in one - a brief description of the delicacy. And you don't have to run to the store to get it. You can successfully cook it at home and enjoy the fruit and vegetable extravaganza.

From inventory, I used a juicer. I skipped the ingredients one by one. I just put it in different bowls.

What you need to have on hand

Tomatoes - 3 kg.
- 2 kg. (I have a sweet and juicy autumn variety)
Sugar to taste (considering the sweetness of apples)
A pinch of salt.

How to cook

Squeeze out tomato and apple juices.
Mix in a common bowl, try. Determine if sugar is needed. I did not add, I have very sweet apples.
Add a pinch of salt, just a little bit. To emphasize the tomato privilege.
Boil 15 min. from the moment the juice boils.
Pour into jars, seal.

It's time to be proud of such a drink. Honor and praise to the hostess.

homemade fortified tomato juice

Another mixed variation - dilute tomato juice with beetroot. The result is a generous taste, beautiful color.

Grocery list

Tomatoes - 2 kilograms
Beets - 2 pcs.
Salt, sugar to taste (approximately 3 tbsp sugar, 1.5 tbsp salt)

juicing process

Pass the tomatoes through a juicer.
Grate the beets, squeeze the juice through cheesecloth.
Mix ingredients. Taste, salt, sugar.
Boil 15 min. after boiling.
Pour into jars, seal.

Done, eat!

Spicy tomato juice

Fireworks of smells and unique taste qualities. Be sure to prepare a gourmet treat for guests and household members.

We need

Red tomatoes - 5.5 kg
Sugar - 250 gr.
Salt - 85 gr.
Vinegar - 135 ml (9 percent)
15 peas of allspice
5 carnations
One and a half teaspoons of cinnamon
Quarter tsp. red ground pepper
Garlic 2 - 3 cloves
A pinch of ground nutmeg.

Preparing a gourmet drink

Squeeze juice from tomatoes.
Pour into a saucepan, cook for 20 minutes.
Put sugar and salt into boiling juice. Boil 10 min.
Add crushed garlic, spices, vinegar. Boil 15 min.
Pour into jars, roll up.

Bulgarian pepper can strengthen and enrich the exotic. Add a little more if you like.

Tomato juice for the winter with celery

Tomato juice for the winter at home through a meat grinder is a storehouse of culinary finds. Direct evidence - juice with celery. A whole collection of vitamins.

What to cook

Kilogram of tomatoes
Three stalks of celery
Art. l. salt
Ch. l. ground black pepper.

step by step

Twist the tomatoes in a meat grinder.
Pour the juice into an enamel bowl, boil.
Add celery cut into small pieces, let it cook for 10 minutes, turn off the oven.
Pass the cooled mass through a sieve. Remove tomato seeds, coarse parts of celery.
Pour the purified juice back into the pan, add salt and pepper. Boil 15 min.
Pour into jars, seal.

You can't help but like it. But still, for the first time, prepare the original juices in small quantities.
It remains to add that we are not afraid of the icy winter and autumn slush. Let's hit with tomato juice on beriberi and colds!

The calendar says that the autumn time has come, but it seems that autumn is in no hurry to come into its own, giving way to the last warm days of summer. Over the summer, we managed to make a lot of preparations from seasonal vegetables, fruits and berries, and tomatoes were no exception. And now the orderly rows of jars with pickles and tomato marinades are pleasing to the eye, but now the preparations have been made, even autumn has come, and the tomatoes still won’t end. And it seems that we are proud of ourselves for the fact that we have such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to make tomato juice for the winter! When it comes to tomato juice, it becomes clear that there are never too many tomatoes.

Try to prepare tomato juice for the winter according to the recipes below. The taste and benefits of this product are undeniable, with proper storage, all the beneficial properties of fresh tomatoes are preserved in tomato juice for two years! But winter is the time of the year when we especially need vitamins. Instead of vitamins in tablets and vegetables of dubious freshness, you can drink a glass of thick, fragrant, fresh tomato juice every day. Choose a recipe for tomato juice for the winter, add your favorite spices and make a delicious and healthy drink with your own hands!

Tomato juice for the winter from yellow tomatoes

Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar optional,
salt as desired.

Cooking:
Prepare the tomatoes, wash them thoroughly, sort them out so that there are no spoiled fruits, cut off all ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but you really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder, and wipe the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally and skimming off the foam. Pour the finished juice into sterile jars, before seaming, you can add salt and sugar to taste, or you can close it and add salt and sugar immediately before use. Roll up the jars with sterile lids, put the jars upside down, cover with a blanket and leave to cool completely.

Tomato juice with basil

Ingredients:
4-5 kg slightly overripe red tomatoes,
basil,
sugar,
salt.

Cooking:
Prepare the tomatoes, wash them, remove the stalks and cut the fruits into pieces. Put the cut tomatoes into a juicer, if not, then pass the tomatoes through a meat grinder, and then wipe the resulting mass through a sieve. Fragrant juice is ready, it remains only to make it suitable for storage. Pour the juice into an enamel pan, put on fire and boil the juice for 20 minutes. At this time, sterilize the jars over the steam, and boil the lids. Add 1 tbsp to juice. salt and 1 tsp. sugar, lay out a few sprigs of basil. If fresh basil is not available, feel free to substitute dried basil. Pour the finished juice into hot sterile jars, immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, store the finished juice in a cool place.

Tomato juice with garlic

Ingredients:
11 kg red tomatoes,
450-700 gr. sugar (to taste)
175 gr. salt,
1 tbsp vinegar essence or 275 gr. 9% vinegar,
a few cloves of garlic
30 peas of allspice,
½ tsp ground red pepper,
6-10 cloves,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.

Cooking:
Wash the tomatoes, peel the stalks and cut into several pieces. Run the tomatoes through a juicer to get pure tomato juice without the skin or seeds. Pour the prepared tomato juice into an enameled saucepan, put on fire and cook for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Boil for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Tomato juice with pulp

Ingredients:
1.2 kg of tomatoes,
2 tsp salt.

Cooking:
Tomato juice for the winter, prepared according to this recipe, does not need to be boiled, but it needs sterilization. To make juice with pulp, ripe tomatoes are needed. Wash them thoroughly, put them in a colander and put them in a pot of boiling water for 1-2 minutes. After that, take out the tomatoes and dip them in a pot of cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what needs to be done. Peeled tomatoes, using a wooden pusher, rub through a colander or sieve into an enamel or glass dish. Filter the juice through cheesecloth folded in several layers, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize the juice jars. Sterilization time varies depending on the volume of the jar, the larger the volume, the longer it will take to sterilize. Roll up hot jars with lids and turn upside down until completely cool.

Tomato juice with bell pepper

Ingredients:
1 bucket of tomatoes
3 pcs. bell pepper,
3 cloves of garlic
1 head of onion.

Cooking:
Wash the tomatoes thoroughly and put them in a pot of boiling water for 1-2 minutes. After that, take out the tomatoes and dip them in a pot of cold water for 1-2 minutes, and then remove the skin from them. Wash and de-seed bell peppers, peel garlic and onions. Cut all the vegetables into slices and pass everything through a juicer, if there is no juicer, you can pass everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and roll up the lids. Add salt to taste before drinking.

Tomato juice with dill

Ingredients:
10 kg of tomatoes,
1/2 kg bell pepper
1 bunch of dill with an umbrella,
sugar,
salt.

Cooking:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes, in no case should you use cracked or rotten vegetables. Wash the tomatoes and peppers well, remove the seeds from the peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel pan and put on fire, bring to a boil and boil for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the finished juice into clean, dry jars, close the lids and turn the jars upside down until they cool completely. Keep this juice in a cool place.

Tomato juice with vinegar

Ingredients:
1 kg slightly overripe well-colored tomatoes,
½ st. 8% vinegar,
1 tbsp Sahara,
½ tsp salt.

Cooking:
Wash the tomatoes well and cut into pieces. Rub the resulting pieces through a fine sieve or pass through a juicer. Filter tomato juice through gauze folded in several layers. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close the lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.

Tomato juice with bay leaf

Ingredients:
14 kg slightly overripe tomatoes,
2-3 sweet peppers
2-3 bay leaves,
5-6 cloves,
5-6 black peppercorns
salt.

Cooking:
Wash the tomatoes, cut into large pieces, wash the pepper and remove the seeds. Squeeze everything out with a juicer. Pour the resulting tomato juice into an enamel pan, put on fire and bring to a boil. Add spices and salt. Cook over low heat for 5-7 minutes, then pour into sterile jars and roll up the lids.

Tomato juice with celery

Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp black ground pepper,
1 tbsp salt.

Cooking:
The preparation of this tomato juice for the winter should begin with the preparation of the jar and lid. Wash the jar thoroughly, pour over boiling water and turn it upside down on a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into slices and pass through a juicer. Pour the resulting juice into a saucepan, put on fire and bring to a boil. Wash the celery, cut into small pieces, add to the tomato juice and bring to a boil again. Then wipe the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.

Ingredients:
2 kg fresh ripe tomatoes,
1 l. homemade apple juice
200 gr. beet juice,
salt.

Cooking:
Wash the tomatoes well and pour over with boiling water. Then cut the tomatoes into slices and rub through a sieve or squeeze the juice with a juicer. Add apple and beetroot juice to the resulting tomato mass, bring the mixture to a boil. At this time, prepare sterile jars and lids. Boiling pour the juice into jars, roll up the lids.

Ingredients:
tomatoes,
water.

Cooking:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Simmer over low heat until the tomatoes soften. Then wipe the soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour boiling juice into prepared jars, roll up the lid and, after cooling, put it in a cool place. This juice can be stored for several years. Add salt to taste before drinking.

From juicy, fresh, ripe tomatoes, a fragrant, thick juice with a rich taste is obtained. No store-bought tomato juice compares to homemade juice. Pretty simple recipes, a little patience and time, and you will be provided with delicious, appetizing and healthy tomato juice for a whole year!

The benefits of tomato juice are undeniable, tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many housewives are thinking about how to spin the fruits for the winter so that they retain their beneficial properties. We have collected for you a golden collection of the most delicious recipes that you can easily translate into reality on your own. So let's get started.

Classic recipe

ripe tomatoes - 4 kg.
crushed salt (preferably sea) - 45 gr.
granulated sugar - 110 gr.

For the most part, tomatoes of different varieties, shapes and sizes are used for juicing, which for some reason were not suitable for conservation. Wash the tomatoes, cut off the stalks, dented and moldy places. Cut them into small squares about 3x3 cm in size.
Collect the meat grinder, pass the fruits through it several times, send the juice into a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the splashes do not stain clothes and headsets.
Put the container with twisted tomatoes on the stove, set the minimum power. Add crushed sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Usually 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
Wait for the mixture to boil, when the first bubbles appear, stir again to dissolve the crystals. At this time, proceed to the preparation of containers for twisting.
Pick up jars that are suitable in size (liter, two-liter), make sure that there are no chips or cracks on them, otherwise the container may explode. Clean the container with a foam sponge and baking soda, rinse thoroughly with warm water.
Next, sterilize by placing the jars in a deep saucepan and filling with water. The heat treatment time for a two-liter container is about a quarter of an hour, for a liter container - about 10 minutes. Sterilize the lids in the same way.
If desired, jars can be processed in the oven by placing them upside down: for 10 minutes, gradually increase the temperature until you reach 160 degrees. Take out containers with a dry mitt, avoid sudden temperature changes.
After boiling tomato juice, foam forms on the surface, remove it with a slotted spoon or scoop. Leave the juice to boil for 3 minutes, then pour into clean jars. It is important that the containers are still warm, otherwise they may burst due to temperature differences.
Seal the jars, turn over, making sure there are no smudges. To correctly test, run your index or ring finger around the neck. In cases where the juice began to flow out, replace the cap.
After all the manipulations, wrap the composition in a woolen blanket, wait for it to cool to room temperature. Take the containers to a room where there are no sudden changes in temperature (a basement, a cellar, a glazed balcony, etc. are suitable).

Tomato juice through a juicer

fresh tomatoes - 3.5 kg.
fine table salt - 40 gr.
granulated sugar - 100 gr.

For this recipe, fruits of any shape, variety and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for canning.
Send the tomatoes in a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and the leg area.
Prepare an enameled pan, assemble a juicer, pass tomatoes chopped into small pieces through it.
Turn on the burner on medium heat, cook for about a quarter of an hour. After this period, the composition will begin to boil intensively, turn down the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect tomatoes from the walls of the container, otherwise the final product will give off burning.
After the specified period, add sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on the teeth.
Wash the jars with soda, sterilize them in the oven or on the stove for about 15 minutes. Do the same with the lids, wipe and dry completely. Even one drop of water will cause mold to form.
Pour the juice into still warm jars, seal hermetically, put the container upside down. Check if the juice is leaking, if everything is fine, wrap the jars with a warm blanket.
The holding time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time, the jars must be taken to the cellar or basement for long-term storage.

With bell pepper

fresh tomatoes (soft) - 15 kg.
garlic - 6 teeth
white onion - 1 pc.
Bulgarian pepper - 5 pcs.

Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place tomatoes in a container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from boiling water and send them to this container, leave for 3 minutes.
After the specified period, remove the peel, remove the stalks and rumpled places. Peel the garlic and onion from the husk, cut the core from the pepper, chop the fruits into small pieces.
Chop all the vegetables in a convenient way. You can pass them through a meat grinder, scroll in a blender or juicer. After the fruits turn into porridge, squeeze the juice out of it with a gauze cloth or sieve.
Pour the resulting liquid into an enameled pan with a thick bottom, put on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove the leftovers from the walls so that they do not burn.
At this time, proceed to sterilize the jars. Wash them with baking soda and a kitchen sponge, then place them upside down in the oven. First, set the temperature to 30 degrees, raise another 10 every minute until you reach 150. After that, remove the containers with a mitt, cool a little.
Remove the tomato juice from the stove, pour into warm jars, mix. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Cork with lids, check if the juice is leaking. If everything is in order, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar (at your discretion) before use.

with celery

tomatoes - 2.7-3 kg.
celery - 8 pcs.
ground salt - 80 gr.
ground black pepper - 30 gr.

Wash the tomatoes well, remove all green and inedible parts. Cut into small squares, place them in the juicer.
After that, pour the juice into a thick-walled saucepan, put on medium heat. When the first bubbles appear, turn down the power, boil for another 15 minutes.
At this time, start preparing the celery. Wash and cut the stems, send to a container with boiling juice, simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
Sterilize jars conveniently. You can either boil them in a pot of water or put them upside down in the oven.
After heat treatment, pour tomato juice into jars, cork. Turn the container upside down, check if the composition is leaking.
Keep the juice at room temperature for 12 hours, then move the jars to a cool place (cellar, balcony, basement). The main condition is the absence of sub-zero temperatures and sharp jumps.

with spices

fresh tomatoes - 12 kg.
granulated sugar - 530-550 gr.
carnation - 8 buds
vinegar solution 6% - 280 ml.
crushed salt (preferably sea) - 180 gr.
peppercorns - 4-5 gr. (about 25 pieces)
garlic - 3 cloves
nutmeg - on the tip of a knife
ground cinnamon - 20 gr.
ground black pepper - 5 gr.

Wash the tomatoes, cut out the bruised and rotten places, remove the leg area. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
Separate the pulp, discard it. Pour the juice into an enameled saucepan, place over medium heat, and bring to a boil.
When the first bubbles appear, turn down the power, add granulated sugar, salt and ground pepper, boil for another half hour.
Next, add the clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
After this time, pass the garlic through a press, send it to the pan. Pour the vinegar solution here, mix.
Wash the jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
Transfer the tomato juice to a cool place. You can use after 1 month after spinning.

with dill

overripe tomatoes - 2.3-2.5 kg.
fresh dill - 1.5-2 bunches
table vinegar (6-9%) - 120 ml.
granulated sugar (preferably cane) - 30 gr.
crushed salt - 15 gr.
bay leaf - 5 pcs.

Wash the fruit and remove all inedible parts. Squeeze the juice from the tomatoes, for these purposes use a strainer and a meat grinder, then pass the mixture through gauze (2-3 layers).
Pour the composition into a saucepan with a thick bottom, add granulated sugar and salt, bring the composition to a boil.
After dissolving the crystals, pour in table vinegar, set the minimum power, simmer the juice for a quarter of an hour.
Wash the dill bunches, tear off the stems, chop the petals. Send to the pan with the composition, add bay leaf here. Wait until the mixture boils again, proceed to the processing of cans.
Place a glass container in a large saucepan, fill it with water at room temperature, put on the stove. Boil over medium heat for about 15 minutes.
When the containers are processed, dry them with a towel, leave at room temperature to completely evaporate the moisture.
Pour the juice into still warm jars, immediately cork with lids. After cooking, let the juice cool, then transfer to the cellar / cellar.

It is easy to prepare tomato juice for the winter, if you have sufficient knowledge regarding the available technologies. Use the recipe with the addition of dill, celery, table vinegar, spices, bell pepper. Always sterilize the container before pouring the juice, do not allow a temperature difference between the composition and the glass.

Video: how to make homemade tomato juice for the winter

No matter how appetizing this vegetable is, often in order to cope with a generous harvest, it has to be processed, rolled into jars, dried, frozen. Many housewives twist or grind vegetables, preparing a healthy and tasty drink. It can be prepared from only one main ingredient - without adding any spices or preservatives. The composition can be very simple, but despite this, cooking takes more than one hour - it will take time to prepare dishes, grind, boil and seal.

The five most commonly used ingredients in recipes are:

Tomato juice recipes are distinguished by the choice of puree technology, the use of products that correct the taste - vegetables and spices. It is worth noting that a drink prepared at home, according to most chefs, is qualitatively different from packaged store juices. It is homemade preparations that are recommended by nutritionists for regular use - especially for people prone to stressful conditions and those who set themselves the goal of losing a few extra pounds.

Today I want to propose to make a very tasty and healthy tomato juice from these fruits. This homemade drink is perfectly stored and everyone likes it without exception. And all the cooking methods are very simple, fast and accessible to everyone.

Previously, tomato juice was made only with a meat grinder. Now you can use not only this device, but also use a blender, juicer or juicer. I also note that this drink usually does not contain any additives, but is prepared exclusively from ripe tomatoes. Of course, you can add some spices such as pepper, salt, sugar. Here, focus on your taste preferences.

Even when preparing this product, it is necessary to take into account the variety and quality of the tomato. They must be ripe and without rot. Also juicy and meaty. Therefore, tomatoes for pickling are not suitable. If you like a drink that is not too thick, then do not use too meaty fruits.

By the way, tomato juice can be used not only as a drink, but also in the preparation of many dishes. For example, add it to soups, use as a dressing for or pour in when stewing fish, meat, potatoes.

How to make tomato juice at home for the winter from tomatoes

It does not take much time to prepare the drink, which is undoubtedly a plus. Also, all useful microelements are preserved in the juice and they are stored for 2 years. And still such liquid can be given to small children.

Be sure to add red tomato varieties to the drink. But it is better not to use unripe fruits, as bitterness and acid will appear from them in the taste.

Ingredients:

Tomatoes - 3 kg;
Salt - to taste.

Cooking method:

1. Wash the tomatoes well and then dry them.

2. Then pass the fruits through a meat grinder or juicer.

3. Pour the resulting juice into a saucepan and put on medium heat. Bring the mixture to a boil and simmer for 20 minutes, stirring occasionally. Add salt at the end.

4. Pour hot drink into sterilized jars.

Recipe for a delicious tomato juice with pulp

It is also better not to add overripe fruits, otherwise you will get tomato paste. And for a change, in addition to spices, you can put sweet Bulgarian pepper. Well, this is, of course, an amateur.

For you, the classic way without sterilization.

Ingredients:

Tomatoes - 1.5 kg;
Sugar - 2 teaspoons;
Salt - 2 teaspoons.

Cooking method:

1. Wash vegetables. Cut the fruit into slices.

2. Now pass them through a meat grinder. Pour the puree that you have into a saucepan and add sugar and salt. Put the container on the fire and bring to a boil. Boil the mass for 30 minutes over medium heat, remembering to stir occasionally so that nothing burns.

When cooking tomato puree, choose dishes higher. Since the mass splashes during the cooking process.

3. After 30 minutes, pour the preservation into sterilized jars and roll up. Turn down onto the lids, cover with a towel and chill.

How to close the juice from a tomato for the winter through a juicer

It is advisable to store this drink in glass jars, which must be sterilized in advance. Lids are best used with excellent strength that won't leak air over time. It is important to seal the jars hermetically, then the juice will be stored for a long time even at home.

Ingredients:

Tomatoes;
Salt;
Sugar.

Cooking method:

1. Rinse tomatoes thoroughly with warm water. Dry, and then cut into 2 or 4 pieces. Remove the stems.

3. In the resulting liquid, add salt and sugar to your liking and pour into a saucepan. Put on fire and bring to a boil. Then boil the drink for 20-30 minutes.

4. Pour the workpiece into sterilized jars and roll up the lids. Now turn them upside down, cover with a blanket and cool. Put away for storage.

To make a tomato drink even healthier, add celery to it. To do this, grind it in a blender, and then mix it with the finished juice.

Making delicious tomato juice in a juicer

If you are not too lazy, then before cooking, you can remove the skin from the tomato in advance by lowering them for 1 minute in boiling water. In general, if you have a juicer, this can not be done. After all, this device will do everything for you.

Ingredients:

Tomatoes - 3 kg.

Cooking method:

1. Collect tomatoes, wash and dry them.

2. Cut the fruit into slices.

3. Now take your miracle technique and assemble it. Fill with chopped tomatoes, turn on the fire and wait for the juice to appear.

4. Pour the resulting drink into heated bottles and tightly tighten the lids. Then wrap in a blanket and chill. All is ready! You can store or cool and drink.

The optimum storage temperature of the drink is + 10-15 degrees.

Homemade tomato juice in a blender

How to make tomato juice without salt

The following recipe is slightly different from the previous ones and includes the addition of water. The option is very good. Such a drink is perfectly stored and does not lose its taste.

By the way, if you do not use tomato skin, then do not throw it away when processing fruits, but make adjika. After all, the skin is very useful.

Ingredients:

Tomatoes;
Water.

Cooking method:

1. Rinse the fruits thoroughly, dry. Cut in half and remove stems. Then cut into pieces of any size.

2. Put the pieces in a saucepan and fill with clean water so that it covers all the tomatoes. Now slowly heat the contents until the pieces are soft.

3. After that, remove the seeds and skin by rubbing the tomatoes through a sieve. And return the resulting juice back to the pan and cook until the mass decreases by about 1/3 of the original volume.

5. Then sterilize the jars and pour the hot drink into them. Roll the blanks under the iron lid and cool. Store in the cellar, and shake well before use and season with salt to taste.

A simple video recipe for making tomato juice for the winter

If you don't have any appliances, don't worry. The drink can be prepared without them. The main thing is to have a saucepan and a sieve, well, skillful hands). And the following plot will help you avoid mistakes and cook a delicious and fragrant treat.

How to make delicious tomato juice through a meat grinder

And finally, let's take a look at the classic cooking method. So to say, let's remember the old days and the recipes of our beloved grandmothers. Everything is as always simple and fast.

Approximately 1.5 kg of juicy tomatoes are used for 1 liter of juice.

Ingredients:

Tomatoes, salt.

Cooking method:

1. Wash the vegetables and cut them into free-form slices.

2. Pass them through a meat grinder.

As soon as the foam disappears from the surface of the liquid, the boiling process can be completed.

4. At the end, salt the drink and immediately pour it into sterilized jars. Roll up and flip down onto lids. Wrap with a towel and leave until the morning. Then clean in the cellar or pantry.

Tomato juice of our own production is always very tasty and healthy. And the speed and simplicity of its preparation captivates many, so most families stock up on such a drink for the whole year ahead.

All recipes are very similar to each other. The only thing, to your taste, you can add different spices, as well as garlic, celery and sweet pepper. Some even add apples and beets. In any case, whichever option you choose, you will succeed the first time, so cook to your health! Bye Bye!