How to make tomato juice at home

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 can easily be translated 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.

1. For the most part, tomatoes of different grades, shapes and sizes are used for making juice, which for some reason did not fit for preservation. Wash the tomatoes, cut the stalks, dented and moldy places. Cut them into small squares measuring approximately 3 * 3 cm.
2. Collect the meat grinder, pass the fruits through it several times, send the juice to a deep saucepan with a thick bottom. Spread the cake with a tablespoon, make sure that the spray does not stain clothes and headsets.
3. Put a container with twisted tomatoes on the stove, set the minimum power. Add chopped sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can vary depending on personal preference. Typically, 2.5 liters of tomato juice accounts for 25 grams. salt and 55 gr. Sahara.
4. Wait for the mixture to boil, when the first bubbles appear, mix again to dissolve the crystals. At this time, start preparing the containers for spinning.
5. Choose the cans 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, and wash thoroughly with warm water.
6. Then sterilize by placing the jars in a deep pan and pouring water. The heat treatment time of a two-liter capacity is about a quarter of an hour, a liter - about 10 minutes. Sterilize the covers in the same way.
7. If desired, the cans can be processed in the oven by placing them upside down: gradually increase the temperature over 10 minutes until you reach the 160 degree mark. Get containers with a dry mitten, avoid a sharp temperature drop.
8. After boiling tomato juice on the surface, a foam forms, remove it with a slotted spoon or a 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 the temperature difference.
9. Cork jars, turn over, making sure that there are no smudges. To correctly check, swipe your index or ring finger around the neck. If juice begins to leak, replace the lid.
10. After all the manipulations, wrap the composition in a wool blanket, wait for cooling to room temperature. Take the containers to a room in which 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.
• small table salt - 40 gr.
• granulated sugar - 100 gr.

1. For this recipe, fruits of any shape, grade and size are suitable, the main condition is the absence of rotten elements. You can use slightly mashed tomatoes that are not suitable for preservation.
2. Send the tomatoes into a deep container, fill with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off damaged areas and leg area.
3. Prepare an enameled pan, collect a juicer, pass through it chopped into small pieces tomatoes.
4. Turn the burner on medium heat, cook about a quarter of an hour. After this period, the composition will begin to boil intensively, reduce power, simmer 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 away a burning.
5. After the specified time, pour sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure the granules are completely dissolved, otherwise they may crack on the teeth.
6. Wash cans with soda, sterilize them in the oven or on the stove for about 15 minutes. Do the same with the covers, wipe and dry completely. Even one drop of water will cause mold.
7. Pour juice into still warm jars, tightly seal, place the container with its neck down. Check if the juice is leaking, if everything is normal, wrap the jars in a warm blanket.
8. The exposure time of the composition wrapped in warm tissue is about 12-13 hours. After the specified time, the banks must be taken to the cellar or basement for long-term storage.

With bell pepper

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

1. Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large pan, place the tomatoes in a bowl, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from the boiling water and send to this container, leave for 3 minutes.
2. After the specified period, remove the peel, remove the stalks and dents. Peel the garlic and onion, cut out the core from the pepper, chop the fruit into small pieces.
3. Grind all vegetables in a convenient way. You can skip 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 or sieve.
4. Pour the resulting liquid into an enameled pan with a thick bottom, put on the stove, simmer for a quarter of an hour over medium heat, do not forget to stir constantly. Remove residues from the walls so that they do not burn.
5. At this time, proceed to sterilize the cans. Wash them with baking soda and a kitchen sponge, put in the oven with the neck down. First set the temperature to 30 degrees, raise another 10 minutes every minute until you reach 150. After that, pull out the containers with a gauntlet, cool slightly.
6. Remove tomato juice from the stove, pour into warm jars, mix. Do not allow a large temperature difference between glass and liquid, otherwise the container may crack. Cork with caps, check for leaking juice. If everything is in order, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar (optional) before use.

With celery

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

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

With spices

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

1. Wash the tomatoes, cut out dented and rotten places, remove the area of ​​the legs. Cut the fruit into 4 equal parts, squeeze the juice with a meat grinder, juicer or blender.
2. Separate the cake, throw it away. Pour the juice into a saucepan with an enamel coating, put on medium heat, bring to a boil.
3. When the first bubbles appear, turn down the power, add granulated sugar, salt and ground pepper, boil for another half hour.
4. Next, add clove buds, peas, nutmeg and cinnamon, simmer for 10 minutes.
5. After this time, pass the garlic through the press, send to the pan. Pour in vinegar solution here, mix.
6. Wash cans with soda, sterilize them, pour juice into containers, roll up lids. Turn the container upside down, leave for a day.
7. Transfer tomato juice to a cool place. You can use it after 1 month after the twist.

With dill

• ripe 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.

1. Wash the fruits and remove any inedible parts. Squeeze juice from tomatoes, for this purpose use a strainer and a meat grinder, then pass the mixture through a gauze cloth (2-3 layers).
2. Pour the mixture into a pan with a thick bottom, add granulated sugar and salt, bring the mixture to a boil.
3. After dissolving the crystals, add table vinegar, set the minimum power, simmer the juice for a quarter of an hour.
4. Wash the tufts of dill, 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 processing the cans.
5. Place a glass container in a large pan, fill it with water at room temperature, put on the stove. Simmer over medium heat for about 15 minutes.
6. When the containers are processed, dry them with a towel, leave at room temperature for complete evaporation of moisture.
7. Pour juice into jars that are still warm, immediately plug them with lids. After cooking, allow the juice to 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 containers before spilling juice, do not allow temperature differences between the composition and glass.

Video: how to make homemade tomato juice for the winter