How to make tomato juice at home

The use of tomato juice is indisputable, tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many hostesses are thinking about how to twist the fruit for the winter, so that they retain their useful properties. We have collected for you a gold collection of the most delicious recipes that can easily be translated into reality on their own. So let's get started.

Tomato juice: a classic of the genre

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

1. For the most part, tomatoes are used to make juice of different varieties, shapes and sizes, which for some reason did not fit for preservation.Wash the tomatoes, cut off the stalk, crumpled and moldy places. Cut them into small squares measuring approximately 3 * 3 cm.
2. Collect the meat grinder, pass the fruit through it several times, send the juice to a deep pan with a thick bottom. Spread cake in a tablespoon, make sure that the spray does not stain clothes and headsets.
3. 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 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, stir again to dissolve the crystals. At this time, proceed to the preparation of containers for spin.
5. Pick the right size jars (liter, two-liter), make sure that they are not chipped or cracked, otherwise the container may explode. Clean the container with a foam sponge and baking soda, and wash thoroughly with warm water.
6. Next sterilize, placing the jars in a deep pan and fill with water.The heat treatment time for a two-liter capacity is about a quarter of an hour, a liter capacity is about 10 minutes. Disinfect the caps in the same way.
7. At the request of the banks can be processed in the oven, placing them bottom up: for 10 minutes, gradually increase the temperature until you reach the mark of 160 degrees. Take out the containers with a dry mitten, avoid sudden temperature changes.
8. After boiling tomato juice on the surface of the foam is formed, 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 tanks are still warm, otherwise they may burst due to the temperature difference.
9. Cork the banks, turn over, making sure there are no streaks. To correctly conduct the test, slide your index or ring finger around the neck. In cases where juice begins to flow, replace the cap.
10. After all the manipulations, wrap the composition in a blanket, wait for it to cool to room temperature. Take the containers to a room in which there are no sudden changes in temperature (suitable basement, cellar, glazed balcony, etc.).

Tomato juice through juicer

• fresh tomatoes - 3.5 kg.
• Table salt - 40 gr.
• granulated sugar - 100 gr.

1. Fruits of any shape, variety and size are suitable for this recipe, the main condition is the absence of rotten elements. You can use slightly dented tomatoes that are not suitable for preservation.
2. Send the tomatoes in a deep bowl, cover with water, leave for 5 minutes. Rinse each fruit thoroughly with a sponge, cut off the damaged areas and foot area.
3. Prepare an enamel pan, collect the juicer, pass through the tomatoes, chopped into small pieces.
4. Turn on the burner on medium heat, cook for about a quarter of an hour. After this period, the composition will begin to boil rapidly, turn down the power, simmer another 15-20 minutes. Do not forget to mix the contents, collect the tomatoes from the walls of the container, otherwise the final product will give the fumes.
5. 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 crackle on the teeth.
6. Wash jars 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 the juice over the still warm jars, seal hermetically, put the container with the mouth down. Check if the juice is leaking, if everything is normal, wrap the jars with a warm blanket.
8. The exposure time of the composition, wrapped in a warm fabric, is about 12–13 hours. After the specified time, the banks must be taken to the cellar or cellar for long-term storage.

Tomato Juice with Bell Pepper

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

1. Wash the tomatoes with a kitchen sponge to remove all dirt. Pour boiling water into a large saucepan, put tomatoes in a container, 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 stalk and dented places. Peel the garlic and onion, core the pepper, chop the fruit into small pieces.
3. Crush all vegetables in a convenient way. You can skip them through a meat grinder, scroll through a blender or juicer. After the fruit turns into a porridge, squeeze the juice out of it using gauze or a sieve.
4. Pour the resulting liquid into an enameled saucepan with a thick bottom, put it on the stove, boil over medium heat for a quarter of an hour, do not forget to stir constantly. Remove the remains from the walls so that they do not burn.
5. At this time proceed to the sterilization of cans. Wash them with baking soda and kitchen sponge, put them in the oven with the neck down. First set the temperature to 30 degrees, every minute raise another 10 until you reach 150. After that, pull out the container with a mitten, cool a little.
6. Remove 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. Cover 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 discretion) before use.

Celery Tomato Juice

• tomatoes - 2.7-3 kg.
• celery - 8 pcs.
• ground 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 the juicer.
2. After that, pour the juice into a thick-walled pot, put on medium heat. When the first bubbles appear, reduce 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 fabric.
4. Sterilize the jars conveniently. You can boil them in a saucepan with water or put them in the oven with the neck down.
5. After heat treatment, pour tomato juice over the cans, seal it. Turn the container neck down, check to see if the composition is leaking.
6. Soak the juice at room temperature for 12 hours, then move the banks to a cool place (cellar, balcony, basement). The main condition is the absence of freezing temperatures and sharp jumps.

Spiced Tomato Juice

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

1. Wash the tomatoes, cut out the crumpled and rotten places, remove the foot area. 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 an enameled pot, put it on medium heat, bring to a boil.
3. When the first bubbles appear, reduce the power, add granulated sugar, salt and ground pepper, boil for another half hour.
4. Next, add the buds of cloves, peas, nutmeg and cinnamon, stew for 10 minutes.
5. After this time, skip the garlic through a press, send it to the pan. Pour in vinegar and stir in here.
6. Wash jars with soda, sterilize them, pour the juice into containers, roll up the lids. Turn the container upside down, leave for a day.
7. Transfer tomato juice to a cool place. It can be consumed after 1 month after twisting.

Tomato juice with dill

• ripe tomatoes - 2.3-2.5 kg.
• fresh dill - 1.5-2 bundles
• Table vinegar (6-9%) - 120 ml.
• granulated sugar (preferably cane) - 30 gr.
• chopped salt - 15 gr.
• bay leaf - 5 pcs.

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

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

Video: homemade tomato juice for the winter