Pepper tomato is not boiled. Tomato juice for the winter at home

The calendar says that autumn has arrived, but it seems that autumn is in no hurry to take over, giving way to the last warm days to 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 the preparations have been made, autumn has already arrived, and the tomatoes still won’t run out. And it seems that we are proud of ourselves for having such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to prepare tomato juice for the winter! When it comes to tomato juice, it becomes clear that you can never have too many tomatoes.

Try preparing tomato juice for the winter using 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 year when we especially need vitamins. Instead of vitamin tablets and vegetables of questionable freshness, you can drink a glass of thick, aromatic, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a tasty and healthy drink with your own hands!

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

Preparation:
Prepare the tomatoes, wash them thoroughly, sort them so that there are no spoiled fruits, cut off all the ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder and rub 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 sealing, 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, place the jars upside down, cover with a blanket and leave until completely cool.

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

Preparation:
Prepare the tomatoes by washing them, removing the stems and cutting the fruits into pieces. Place the cut tomatoes in a juicer; if you don’t have one, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. The aromatic juice is ready, all that remains is 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 steam and boil the lids. Add 1 tbsp to the juice. salt and 1 tsp. sugar, add a few sprigs of basil. If you don't have fresh basil, feel free to substitute dried basil. Pour the finished juice into hot sterile jars and immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, and store the finished juice in a cool place.

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 allspice peas,
½ tsp. ground red pepper,
6-10 clove buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.

Preparation:
Wash the tomatoes, peel the stems and cut into several pieces. Press the tomatoes through a juicer to obtain pure tomato juice without peels or seeds. Pour the prepared tomato juice into an enamel pan, put on the 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. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.

Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To prepare juice with pulp, you need ripe tomatoes. Wash them thoroughly, drain in a colander and place in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and place them in a pan of cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what you need to do. Using a wooden masher, rub the peeled tomatoes through a colander or sieve into an enamel or glass bowl. Filter the juice through several layers of gauze, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize the jars with juice. The sterilization time varies depending on the volume of the jar; the larger the volume, the longer it will take to sterilize. Cover the hot jars with lids and turn them upside down until they cool completely.

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

Preparation:
Wash the tomatoes thoroughly and place them in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and put them in a saucepan with cold water for 1-2 minutes, and then remove the skins from them. Wash the bell pepper and remove seeds, peel the garlic and onion. Cut all the vegetables into pieces and put everything through a juicer; if you don’t have a juicer, you can put 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 seal with lids. Before use, add salt to taste.

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

Preparation:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes; under no circumstances 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 simmer 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. This juice should be stored in a cool place.

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

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

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

Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out using 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 ground black pepper,
1 tbsp. salt.

Preparation:
Preparing this tomato juice for the winter should begin by preparing the jar and lid. Wash the jar thoroughly, pour boiling water over it and turn it upside down onto 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 tomato juice and bring to a boil again. Then rub 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.

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

Preparation:
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 rub the soft boiled tomatoes through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, cover with a lid and, after cooling, put in a cool place. This juice can be stored for several years. Before use, add salt to taste.

Juicy, fresh, ripe tomatoes produce aromatic, thick juice with a rich taste. No store-bought tomato juice compares to homemade juice. Quite simple recipes, a little patience and time, and you will be provided with tasty, appetizing and healthy tomato juice for the whole year!

To prepare 3 liters of tomato juice it will take 1 hour, of which cooking will take from 10 to 30 minutes, depending on the method of preparing tomato juice.

How to cook tomato juice

Products for preparing 3 liters
Tomatoes - 4 kilograms
Salt - 1 level teaspoon
Sugar - 1 level tablespoon
Ground black pepper - to taste

Food preparation
1. Wash the tomatoes and cut each into 4 parts. If tomatoes are processed by hand, the stalks should be cut out. If you use a meat grinder, it will also grind the stalks into juice.
2. Either pass the tomato halves through a meat grinder, or through a blender, or by hand: place in a sieve and rub into a saucepan.
3. Pass the tomato mass through a sieve to remove any remaining seeds.
How to cook tomato juice in a saucepan
1. Place the pan with the tomato mixture over medium heat and bring to a boil.
2. Reduce heat, add sugar and salt, pepper to taste, cook the juice for 5 minutes with constant stirring, removing the foam.
3. Pour tomato juice into sterilized jars or bottles.
4. Cover the jars or bottles with lids, previously soaked in boiling water for 5 minutes, then cool to room temperature, covering with a warm blanket, and store.

How to cook tomato juice in a jar
1. Pour tomato juice into jars - first in a thin stream, so that there is no temperature difference and the jar does not burst.
2. Place a towel on the bottom of a pan (or several pans), pour in hot water according to the level of the juice in the jar.
3. Place the juice on the bottom of a saucepan with water and cover loosely with the lids.
4. Cook at a low simmer for 10 minutes, and if foam forms, be sure to remove it.
5. Screw the lids on the jars, cool and store.

How to cook tomato juice in a slow cooker
1. Set the multicooker to the “Baking” mode and add the tomatoes.
2. Add salt, sugar, ground black pepper and cook on the same multicooker setting (with the lid open) for 5 minutes after boiling, stirring.
3. Pour tomato juice into jars and seal with sterilized lids.

How to cook tomato juice in a juicer
(the method is suitable for preparing large quantities of juice)
1. Pour as much water as possible into the lower pan.
2. Place a saucepan on top for juice, and a mesh pan with halved tomatoes on top.
3. Lower the tube into the juice storage tank.
4. Place the juicer on the stove and cook until all the tomatoes have settled - about 40-50 minutes.

Fkusnofacts

- You don’t need to boil tomato juice, but just bring it to a boil and hold it at 90 degrees - in fact, this way the maximum benefits are preserved. However, keep in mind that the slightest violation of storage conditions may cause the juice to develop fungus or spoil.

When preparing large quantities of tomato juice, it is recommended to use a meat grinder with a filter for tomato skins, and pass the skins through the meat grinder several times.

The most important nutritional value The purpose of eating tomatoes is to saturate the body with the most important thing - water. Considering the universal taste properties of tomatoes and the fact that tomato juice is one of the few unsweetened ones, preparing tomato juice (especially if there are tomatoes in the garden beds) for the winter becomes especially important.

Fleshy varieties are best suited for extracting juice from tomatoes.

If the tomatoes are dense, you can cut them into cubes when cooking, and then grind the juice using a masher or blender.

To taste, when cooking (3 minutes before the end of cooking) tomato juice for the winter, you can add garlic, cinnamon, black and red peppers, and cloves.

If you are allergic to red vegetables, you should use yellow varieties of tomatoes to make tomato juice. In this case, the color of the juice will also be yellow.

The shelf life of tomato juice when properly prepared is up to 3 years.

Tomato seeds can be left, but then the juice must be sterilized for 5 minutes.

Reading time - 4 min.

You have to cook tomatoes to prepare many dishes. The most common of them are tomato paste, lecho and tomato juice. In all these cases, tomatoes are cooked for a strictly defined time. It is not necessary to peel tomatoes before cooking. The tomato mixture is usually strained, allowing the skin to be easily removed. For the preparation of some dishes, for example, cabbage soup, borscht or lecho, the peel is not an ingredient that can spoil their taste.

If you still need to get rid of the peel before cooking tomatoes, you can do this in a few minutes. Simply pour boiling water over the tomatoes and the skin will become like a film, which can be removed very easily.

The nuances of cooking tomatoes:

• Before starting the cooking process, the tomatoes are thoroughly washed and the stalks are cut out;
• if puree or paste is cooked from tomatoes, then the cooking process should be completed only when almost all the liquid has evaporated (some varieties of tomatoes have a rather watery consistency, so they need to be cooked a little longer);
• if the tomatoes are cooked chopped, then it is recommended to stir them periodically during the cooking process;
• at the initial stage of cooking tomatoes, the fire should be high, after a few minutes it is reduced, and the cooking process should be completed on low heat;
• before cooking tomatoes for puree, paste or juice, it is better to remove the skins from the tomatoes in advance (the strained mixture will be less thick);
• You can get rid of the skin if the tomatoes were cooked in chopped form using a blender (sharp knives will completely chop the skin);
• for cooking tomato paste, you need to choose tomatoes with the maximum degree of ripeness;
• bay leaves added to tomatoes during the cooking process will not drown out their taste and aroma, but will make them richer;
• It is recommended to place tomatoes in cold water (due to a sharp change in temperature, the consistency of the tomatoes may change).

If tomatoes are cooked in a slow cooker, then select the “Express” mode. In a double boiler, the most suitable mode for tomatoes is “Porridge” or “Steaming”. In the microwave, pressure cooker and multicooker, tomatoes are pre-filled with water. A double boiler requires slightly different cooking conditions. This category of equipment mainly prepares ingredients by exposing them to steam, so the liquid is poured into a special compartment.

Tomatoes, boiled with skins and whole, can be used for many varieties of first and second courses. Tomatoes can be cooked in advance in this way and used after a while.

How long to cook tomatoes

The cooking time for tomatoes does not depend on their size or variety. The key role in this case is played by the type of dish that will be prepared from tomatoes. If tomatoes are boiled for tomato puree, the cooking time will be 40-45 minutes.

If you are going to make juice from the tomatoes, you need to cook them for 10 minutes. To prepare lecho, soups or other dishes where tomatoes should not acquire the consistency of puree, it is recommended to cook them for no more than 15 minutes.

In a microwave, tomatoes are cooked for 10 minutes, in a pressure cooker for 5 minutes, and in a double boiler for 5-6 minutes. You can also cook tomatoes using a slow cooker. In this case, the cooking time will also be no more than 5 minutes.

If you increase the cooking time for tomatoes, the vegetables will overcook and turn into puree. It will no longer be possible to cut such tomatoes into pieces, so it is better to follow the cooking mode and time exactly as recommended.

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When there are a lot of tomatoes ripe in the garden and you need to do something with them urgently, don’t hesitate to cook tomato juice. It can be the basis for various sauces, used for preparing first courses, and simply be a healthy drink. But the most interesting thing is that after fifteen minutes of heat treatment, the amount of lycopene in these red vegetables increases by one and a half times (compared to fresh fruits).

No preservatives, such as vinegar or citric acid, are added to tomato juice. Ripe tomatoes have enough organic acids. But for good preservation of the product all winter, pay close attention to good sterilization of jars and lids. Also, to prepare this preservation, choose only ripe fruits, not rotten ones.

Fleshy varieties will produce a thicker drink, while juicy varieties will produce a thinner drink. Therefore, choose for yourself which option you prefer. Now let's start cooking.

Tomato juice can be made without any extraneous additives, and when consumed, add salt and other spices to taste. Below are similar recipes. Now I offer a very tasty version of preparing this drink, not the standard one, with the addition of bell pepper. Once you make this delicious dish, you will return to this recipe again and again.

Ingredients:

• tomatoes - 6 kg
• red bell pepper - 100 gr.
• bay leaf - 2 pcs.
• black peppercorns - 10 pcs.
• salt - 1 tbsp.
• sugar - 2 tbsp.

Cooking method:

1.Wash the tomatoes, cut them into arbitrary pieces and put them through a juicer.

Be sure to take the sweet peppers that are fleshy and ripe. Only such a vegetable can give maximum aroma to the finished juice. If possible, choose tomatoes that are thin-skinned and juicy; these produce more liquid and less waste.

2. Cut the bell pepper in half and dip it in the squeezed juice. An alternative is to grind the peppers together with the tomatoes or use sweet ground paprika instead. Cover the pan with the preparation and bring to a boil over high heat. Keep an eye on the process, because the boiling liquid can foam a lot and “run away” onto the stove.

3. Stir the juice occasionally with a wooden spoon or spatula to prevent the settling pulp from sticking to the bottom. After boiling, turn the heat to medium and cook for 30 minutes under a closed lid (you need to cover it so that the moisture does not evaporate into the ceiling). Such canned food should be cooked in enamel or stainless steel containers. It is better not to use aluminum pans; they oxidize upon contact with acids.

For a pleasant aroma, you can add a few stalks of parsley to the boiling juice, and half a chili pepper for spiciness. Before pouring into glass, remove these ingredients.

4. You don’t have to remove the foam; it will boil down and disappear. After 10 minutes of cooking, add salt, sugar, bay leaf and peppercorns, stir, let dissolve and taste. If you lack salt or sweetness, add the desired component. Continue cooking for another 20 minutes.

5. A couple of minutes before the end of cooking, remove the bay leaf and pepper from the pan (if you used it cut). At this point, the jars should be sterilized using your favorite method.

6.Pour the prepared hot juice into sterile jars and seal with boiled lids. Turn the pieces upside down and let them cool. You can also store this preservation in your apartment, in a dark place.

Tomato juice through a juicer: a simple recipe without sterilization

The fastest way to make tomato juice is with a special device - a juicer. It can be either mechanical or electrical. The last option, of course, will work faster. When there are a lot of red fruits, this recipe will help you process them quickly enough. The idea is simple: squeeze out the juice, boil it, flavor it, close it and wait for winter. There is no need to additionally sterilize the finished preserves; it is enough to do this with empty jars.

Ingredients:

• tomatoes - 12 kg

For 1 liter of juice:

• sugar - 2 tsp.
• salt - 1 tsp.

How to cook:

1. Wash the tomatoes, cut into pieces that will fit into the filling hole. Cut out the place where the stalk joined. Pass all the pieces through a juicer. Twist the cake that remains 2-3 more times to extract more nutritious moisture. To extract even more liquid from the waste, heat it and squeeze it through cheesecloth.

2. Pour the resulting juice into a pan of suitable volume (or divide into two vessels). Add sugar and salt in required quantity.

How much sugar and salt should you put on 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.

3.Stirring, bring the mixture to a boil, then reduce the heat. Brew your red drink for 15 minutes from now on. At the same time, sterilize the jars and lids.

4.A lot of foam will form during the cooking process. To make it go away, stir the juice vigorously; at the end of cooking there will be no more foam.

5. All that remains is to pour the juice into carefully sterilized jars and roll up. Turn the canned food over onto the lids, wrap it in a warm blanket or towel and wait until it cools completely. After this, remove the delicious tomato to a permanent storage location. A glass of this drink will be very useful for both adults and children. After all, it is of the highest quality, natural, without unnecessary and harmful additives.

Juice with pulp from fresh tomatoes through a meat grinder - you'll lick your fingers

If you don’t have a juicer, then you can use a regular meat grinder, the simplest one, without any attachments. Nowadays there are many modern kitchen appliances, including meat grinders with attachments for squeezing juice. If you have one on your farm, then make it using it using the recipe above. This option is suitable for those who have a regular meat grinder.

This tomato turns out thick, with pulp and seeds. You can make gravies, dressings, and sauces from it. Or you can simply drink and get healthy substances.

Ingredients for a 3 liter jar:

• tomatoes - 4 kg
• salt - 1 tbsp.

Preparation:

1. Wash the tomatoes, cut into large pieces, remove the stems. Pass all the prepared fruits through a meat grinder and pour the resulting rather thick mass into the pan.

If you want a more delicate consistency of the finished juice, first remove the skin from the tomatoes.

To do this quickly and easily, make a cross-shaped cut on top of each tomato. Place vegetables in boiling water in parts for 30-60 seconds. Then immediately transfer them using a slotted spoon into prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.

2. Bring the puree mixture to a boil over high heat, stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.

3.You need to pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato to the very edge of the jar and roll up. Well, then everything follows the standard scheme: turn it over, wrap it, cool it and put it in a dark place where the sun's rays do not reach.

How to make tomato juice without a juicer (recipe without salt and sugar)

This is a very good recipe for those who do not use either a meat grinder or a juicer. It does not require any devices at all, except for a sieve, which can be found in any kitchen. The finished product is thick and rich, with a bright taste. There is no need to add salt or sugar, it remains completely natural.

Ingredients:

• tomatoes

Cooking method:

1. Wash the tomatoes well and cut into slices. Medium-sized fruits can be cut into 4 parts, small ones - in half. Cut out the stalk during processing.

2. Place the chopped tomatoes in a thick-bottomed saucepan and place over low heat. Stir the pieces with a wooden spoon or spatula to prevent them from burning. After a short time, juice will begin to release. After about 10 minutes, the tomatoes will sink and become covered with liquid. After a few more minutes the mixture will boil. Don't forget to be nearby and stir the whole time.

3.After boiling, cook the product for 3 minutes, turn off the heat and let cool completely. It is convenient to cook tomatoes in the evening and continue cooking tomatoes in the morning.

4.Pour the cooled mixture into another pan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, in one word.

5.Place the squeezed tomato on the stove and bring it to a boil. You can add salt and other seasonings immediately before use according to your taste.

In order for the juice to be stored well, you need to try and conscientiously sterilize the jars and lids, before washing them with soda or mustard powder.

6. Boil the juice for 10 minutes and you can pour it into jars while hot. To prevent the glass from breaking, pour gradually, allowing the jar to warm up. You can also place the blade of a thin knife under it or place it on a metal grate.

7. Immediately tighten the screw caps or roll them under the machine. Turn it over, check for leaks (nothing should leak through the lid) and wrap it under a fur coat. When the tomato juice has cooled, put it in a cool, dark place, preferably in a basement or cellar. As you can see, everything is brilliant - simple! And I’ll add that it’s also delicious.

Homemade tomato juice using a blender. Video recipe on how to properly prepare tomato juice

A blender is an indispensable tool in the kitchen. It is used to make sauces (for example,), and preparations (for example,), and baked goods (for example,), and. In general, there are a lot of things you can do, including tomato juice.

This is a quick recipe. It comes in handy when there are a lot of tomatoes, little time, and everything needs to be processed quickly. And you don’t have to grind it through a sieve; a blender will help you make thick and tasty juice. How to do this, watch the video.

This is how quickly and easily you can close up tomato juice for the winter. Choose any recipe, cook with pleasure and in a good mood, and everything will turn out delicious. And in this particular case it is also useful. Bookmark the recipe and visit my blog more often, there are many great recipes here.

Tomato juice is a very tasty and healthy product. If the norms and rules of preservation are followed, all vitamins and beneficial microelements are retained in the juice. The twist can be used for two years. They close it in different ways; there are recipes with acetic acid, sugar, salt and without these components. On average, one liter of juice will require a kilogram of ripe tomatoes. The process is not very labor intensive. It will take about an hour to prepare, but your family will be delighted with the aromatic drink.

For cooking, you need to have ripe tomatoes, preferably fleshy and large. Cream is not suitable for juice. There are several options for making tomato juice.

Number 1. Divide the tomatoes into four parts, boil in a container for 15-20 minutes. Let cool and pass through a sieve.

Number 2. Pour boiling water over whole tomatoes, soak in it for several minutes, and transfer to running ice water. Remove the skin. Beat into a homogeneous mass using a blender.

Number 3. Process the tomatoes using a meat grinder. Boil the finished juice with pulp for 10-15 minutes until the foam disappears. Package in pre-prepared and processed containers. Sterilize for 15-20 minutes, depending on the volume of the container, and seal. Cool upside down.

How long to cook tomato juice for the winter

Different cooking options require different amounts of time. No matter how a tomato is prepared, it will always have that special summer taste.

It is also worth noting that for juice it is necessary to use only fleshy, ripe fruits. You can cook with the skin, or you can remove it first. After the mass begins to boil, add spices, salt, granulated sugar, and boil for 10-15 minutes. There is a recipe with a longer boiling process, it depends on the desired consistency of the juice; the thicker it is, the longer it takes to boil.

Recipe for tomato juice for the winter from tomatoes

A very easy way to prepare juice for the winter. You will need:

• Tomatoes at the rate of 1 kg per 1 liter of finished juice;

Cut the fruits, place them in a container filled with water and boil for 10 minutes. Remove the skins from the cooled fruits.

Blend with a blender into a homogeneous mass. Transfer to a saucepan and simmer for 10-15 minutes. You can put spices.

Pack the hot mixture into a prepared container. Roll up. Cool down upside down.

Tomato juice for the winter - a simple way

You can prepare delicious juice at home; you don’t have to buy store-bought juice, which contains a large amount of preservatives and stabilizers.
You'll need:

• Tomato, preferably large and large, calculation 1 kg per 1 liter of juice;
• Spices, at your discretion.

You don’t have to struggle with a meat grinder or other complex household appliances. Pour boiling water over the washed tomatoes and let them stand for 10-15 minutes.

Remove the skin from the cooled fruits. In a large container, puree them with a puree tool or hand blender.

The juice can be strained, or left as is, it will have pulp.Boil the mixture for 10-15 minutes until the foam settles. Pack the hot mixture into pre-treated containers. Twist.

Tomato juice with pulp for the winter

Juice with pulp is a very favorite treat for both children and many adults. To stock up on it for the winter, you will need:

• One and a half kg of ripe fruits;
• 15 g salt;

This recipe is closed without boiling, which allows you to preserve the freshness of the product and all the beneficial substances as much as possible.

Place the washed fruits in a mesh or colander and plunge into boiling water for a few minutes.

When the fruit has cooled completely, remove the skin.

Grind the finished fruits, you can use a blender. Be sure to add salt, maybe a little bit as you like.

Pack the thick mixture into a bowl.Place it in a container for sterilization. The process takes an average of 20 to 30 minutes.Roll up the treated lid.

Cool upside down.

Finger-licking tomato juice for the winter

Homemade incredibly delicious juice. In order to stock up on it for the winter, you will need:

• Ripe fruits 1.5 kg, based on 1 kg of the finished mixture;
• Salt 20 g;
• Essence or citric acid. 10 g;
• Granulated sugar 20 g;
• Ground pepper 5 g;
• Spices (coriander) 5 g;

Divide the washed fruits into several parts. Using home appliances, a meat grinder or a juicer, process them. Pass the finished thick mixture through a colander to remove all unnecessary components. Boil the resulting mass for 10-15 minutes. When the foam settles, combine with the bulk ingredients. Boil for another 5 minutes.

Remove the hot, processed dish from the oven and quickly pack the hot mixture into it. Roll up the treated lid. Cool upside down.

Tomato juice from a juicer for the winter

The most correct way to prepare juice is in a juicer. All the beneficial substances of ripe fruits are not lost. The taste becomes very bright and aromatic.

The process of boiling in a juicer:

1. Fill the juicer container with water, approximately 4 liters.
2. Place the juice bowl over a container of water.
3. Fill the bowl with washed and chopped fruits. Add spices to them at your discretion.
4. Close the bowl.
5. It should be remembered that the tube must be closed. This way the evaporating juice will be collected in a separate container.
6. After approximately 45 minutes, it should be poured into the already treated container and screwed.

The technology is very simple and does not require much effort. During this time, from 3 to 5 liters of the finished mixture can come out.

After processing, the beneficial substance Licolin will be collected in the fruits. It is a powerful antioxidant. Its action is aimed at suppressing cancer cells and improves the functioning of the entire cardiac system.

Tomato juice for the winter through a juicer

The recipe is quite interesting. The result is a product with a very rich and bright taste. You can use absolutely all fruits, even those that are not entirely red. During processing, they will become pliable, making them easier for the juicer to handle. You will need to clean it less.

Bake the washed tomatoes in the oven for 10 minutes at 180 C.

Process the cooled ones with a juicer.

Place the resulting mixture in a container and boil for about half an hour.Combine with spices at your discretion and simmer for another 5 minutes.

Immediately pack into hot, processed containers and screw.Cool upside down.

Tomato juice for the winter through a meat grinder

In order to produce 500 g of pure mixture, it is necessary to process 1.5 kg of fruit.

Process the washed and peeled fruits using a meat grinder.

Boil the resulting mixture for about 20 minutes, before finishing boiling, combine with spices at your discretion.Pack into processed hot containers. Accordingly, the lid must also be processed.Cool upside down; no need to cover.

The more powerful your home appliances are, the better and faster they will cope with the fruit processing process.

Sweet tomato juice for the winter

A meat grinder, which is indispensable in the household, will help you prepare such a sweet delicacy. You don’t need a lot of different instruments and devices, everything is elementary simple.

1. Pour boiling water over the pre-washed and cut fruits. Leave for 10 minutes.
2. Peel them. And feel free to start processing. A meat grinder can easily cope with this task.
3. Additionally, you should rub the mixture through a colander. If you like unpureed juice, start boiling it.
4. Combine the mixture with spices; all additions are at your discretion.
5. Pack the hot mixture into a prepared container. Screw on the treated lid.

The recipe is designed for:

• 5 kg of fruits;
• 250 g granulated sugar;
• Salt 15 g;
• Garlic 10 cloves;
• Ground pepper 5 g;

Cool dishes upside down.

Tomato juice through a sieve for the winter

The recipe is designed for 1.3 kg of fruit. At the exit you will get about 1 liter of pureed mass. You will need:

• Ripe fruits;
• Granulated sugar per 1 liter - 25 g;
• Salt per 1 kg – 5 g;

Before cooking, the fruits must be washed, peeled, and cut into small pieces.

Transfer to a container for boiling.Boil with the addition of 200 g of water for about 10 minutes.Cool and begin processing.

Rub the boiled tomatoes through a colander, then a sieve. The mass will be homogeneous, without unnecessary components.

Pour the finished mixture into a container. Combine it with bulk ingredients. Boil for 15-20 minutes.Process the dishes in the oven for an average of at least 15-20 minutes.

Boil the lid for 5 minutes.Pack the mixture into a bowl and twist. Cools upside down.

Video tomato juice for the winter