Tomato juice is a storehouse of vitamins A and C, as well as potassium and other minerals and trace elements that are favorable for the cardiovascular system. This juice contains a lot of dietary fiber and fiber needed to stabilize the body's metabolism.
It is tomato juice that is the most useful for all those who lose weight, because even despite its low calorie content and low carbohydrate content, this drink perfectly satisfies hunger.
The most delicious and healthy tomato juice, of course, is natural. Today we will tell you how to make this drink yourself from fresh, ripe tomatoes, and share the coolest recipes.
How to make delicious tomato juice at home
Love homemade tomato juice and want to make it fast and right? There is nothing easier, because for its preparation you will need only 2 ingredients: ripe red tomatoes without damage and salt. Also make sure that clean jars scalded with boiling water are ready.
For 1 liter of homemade tomato juice you will need:
- Tomatoes - 1.5 kg
- Salt - 20 g
Wash the tomatoes, peel the stalks and cut into pieces, then chop in a meat grinder or with a juicer. Bring the tomato mass to a boil in a heavy-bottomed saucepan, wipe through a colander to get rid of the seeds and skins. Pour the juice into an enamel bowl and boil for about 10 minutes until the foam disappears. Add salt and ground black pepper to taste. Pour the prepared juice into heated jars, cover with lids and roll up.
Subtleties of cooking
Despite the very simple recipe for homemade tomato juice, the process of making it still has some subtleties that must be taken into account in order to achieve the perfect result. For example, you should think in advance what kind of juice you want to get - sweeter or more sour. To make tomato juice less acidic, be sure to use very ripe, fleshy, large tomatoes: small ones produce juice with sourness, which is more suitable for preparing various second courses or borscht.
You can make your own original yellow tomato juice using a special variety of yellow tomatoes for it: they, by the way, are richer in antioxidants and some vitamins than red ones. The cooking method remains the same.
If you want to get a spicy, original taste, add bay leaves, allspice, spices, garlic, celery, bell pepper to jars - it all depends on your preferences and desire to experiment.
How to make homemade ketchup from tomato juice
It is hardly worth mentioning that for the most part, ketchups, which you today find in a wide range on supermarket shelves, instead of useful substances contain a lot of sugar, starch and monosodium glutamate, increase the calorie content of dishes, lead to unhealthy weight gain and negatively affect digestion. But self-made tomato juice makes an excellent homemade ketchup - tasty, healthy and easy to prepare.
For homemade tomato ketchup you will need:
- Homemade tomato juice - 4 l
- Vinegar - 1/2 tbsp. l.
- Sugar - 1/2 tbsp. l.
- Ground coriander - 1/2 tbsp. l.
- Salt, pepper - to taste
Boil the juice until it becomes thick, then add salt, sugar and vinegar. The thickening process can take an hour and a half. When the juice is similar in consistency to ketchup, add the necessary spices. When hot, lay out in sterile jars, cork them and set to cool, turning the neck down.
This is not the only recipe for homemade ketchup. Try also making your own flavorful onion and garlic sauce.
How to make your own tomato paste for the winter
Homemade tomato paste is easy to prepare and always turns out much tastier (not to mention the benefits) purchased. The entire laboriousness of the process consists in thickening not due to artificial preservatives, but with the help of long-term digestion of the liquid.
To prepare homemade tomato paste (1.5 liters) for the winter, you will need:
- Fresh tomatoes - 8 kg.
- Sterile jars
Wash ripe, red, soft tomatoes, cut into 4-6 parts, then put in a saucepan and put on fire. Tomatoes are cooked over medium heat for about 40 minutes after boiling. Then, when the pulp has turned out with a consistency similar to porridge, wipe the boiled mass through a fine sieve to remove unnecessary skins and seeds.
The resulting tomato juice will need to be boiled over low heat for about 2 hours, checking it at least once every 20 minutes and stirring - the paste will begin to thicken from the bottom, so you will need to constantly stir it until you reach the desired degree of density. Arrange the pasta in prepared jars, twist and leave to cool upside down, covered with a towel. After they have completely cooled down, move them to a cool, dry place to wait for winter.
Calories: Not specified
Cooking time: Not indicated
Homemade tomato juice has a very rich composition. It contains a lot of glucose and fructose. Tomato juice also contains organic acids such as malic, oxalic, tartaric, citric. Tomato juice has anti-inflammatory, choleretic, diuretic and antimicrobial effects.
Tomato juice for the winter: a recipe for cooking at home. Others you can find in the corresponding section.
- tomatoes;
- salt;
- sugar;
- juicer or meat grinder;
- banks;
- metal caps for spinning;
- key for conservation;
- a warm blanket.
Recipe with photo step by step:
For homemade tomato juice, tomatoes are suitable for almost any variety. Basically, non-standard-sized tomatoes go to tomato juice, i.e. which can not be allowed to be salted. Wash the tomatoes under water. 
We cut the tomatoes into small pieces, cutting off the missing places and “butts”. 
Tomato juice at home is prepared in their own way. Someone passes the tomatoes through a meat grinder with a fine nozzle, and someone passes through a juicer. I have been juicing with a juicer for many years. Juice is obtained without seeds. We collect the juicer. Pass the chopped tomatoes through the device. 
We substitute a saucepan to drain the juice. As the compartment with the cake is filled, we pass it through the juicer two more times. 
It is most convenient to spread the cake with a tablespoon. Be careful as the spray from the tomato can scatter in different directions. Pour all the juice into a large saucepan and put on a slow fire. Add salt - for 2 liters of tomato juice - 1 teaspoon of salt. 
Add sugar - 2 tbsp. 
In general, adjust the addition of salt and sugar to your taste. Someone likes sweet juice, someone likes salty. Mix salt and sugar and wait until the juice boils.
While the juice is boiling, prepare the jars. We choose jars for homemade tomato juice liter or two liter. Look closely at the banks. They must be free of cracks and splinters. It is advisable to clean the jars with baking soda. It is the easiest to wash off from cans, unlike other detergents. If you have a pressure cooker, jars can be sterilized on a tier.
Put the jar and put the lid on the tier and sterilize the liter jar for 10-15 minutes. Sterilization time for a 2-liter jar is 20 minutes.
Many sterilize jars right in the oven. To do this, dry jars are placed on the grate upside down and the oven is turned on. The temperature should be set gradually and brought to 150 degrees. Banks are sterilized in the oven for 15 minutes. Take out the jars with dry mittens so as not to burn your hands. If the mittens are damp or wet, the jar may burst right in your hands from a temperature drop. 
When the tomato juice boils, remove the resulting unwanted foam. 
Let the juice boil for 2 minutes and pour it into warm, sterilized jars. 
Fill gradually so that the jar does not burst. We roll up a jar of tomato juice for the winter. 
After spinning the tomato juice, be sure to check whether the juice is leaking from under the lid or not. To do this, turn the jar upside down and slide your finger around the lid. If juice leaks somewhere, be sure to change the cap. Wrap the finished juice for cooling in a warm thick blanket. Keep the juice preferably in a cold cellar. 
In winter, homemade tomato juice prepared according to this recipe flies with a bang!
Recall that last time we prepared
Preparations for the winter will help you feel the taste of summer on cold winter days. Simple recipes for homemade tomato juice will help you prepare a delicious drink rich in vitamins.
Homemade tomato juice contains vitamins and minerals
Ingredients
Tomatoes 5 kilograms Sugar 1 pinch Salt 25 grams Vinegar 6% 120 milliliters Garlic 25 cloves peppercorns 2 grams Carnation 5 piece(s) Chile ground 1 gram Chopped Nutmeg 1 gram
- Servings: 20
- Cooking time: 2 minutes
How to make tomato juice at home with vinegar
To prepare delicious juice, you need to choose fleshy, slightly overripe tomatoes. To prepare 1 liter of drink, you need 1.5 kg of tomato. You can grind vegetables through a meat grinder, juicer, blender.
Pass the prepared tomatoes through a juicer, if seeds and skin remain, strain the mass through a fine sieve or cheesecloth. Pour the base into an enameled pan, after boiling, reduce the fire to a minimum, cook for 40 minutes. Add spices, garlic cloves, vinegar to the juice, cook for another 20 minutes.
Pour the drink into prepared jars, roll up the lids, turn over, leave under a thick blanket until it cools completely.
In order for the juice to stand for a long time, it is necessary to properly prepare the jars. Rinse them with soda, sterilize in a water bath, in an oven or in a double boiler grate. Liter containers need to be processed for at least a quarter of an hour, for 2 liter cans it will take 20 minutes.
How to make tomato juice at home
To improve the taste, bell pepper, apples, celery, basil, black and red ground pepper, salt and sugar can be added to tomato juice. The original drink is obtained from yellow tomatoes.
Ingredients:
- ripe tomatoes - 8 kg;
- Bulgarian red pepper - 2 kg;
- celery stalks - 1.5 kg;
- basil - 50 g;
- sugar, salt, black pepper.
Prepare mashed potatoes from tomatoes and peppers, mix, pour into a saucepan. Finely chop the basil and celery, add to the tomato mass after boiling.
After boiling the mixture again, boil it for 10 minutes on low heat, cool. Rub the mass through a sieve or interrupt with a blender.
Bring the drink to a boil again, pour hot into sterilized jars, carefully roll up, turn over. Cover containers with juice with a blanket, leave for a day.
If during the storage of the juice it exfoliates, it’s not scary, it’s the pulp that has separated from the liquid. It is enough to shake the jar vigorously so that the drink becomes homogeneous again.
Tomato juice is especially useful for frequent constipation, smokers who want to get rid of extra pounds. The drink is suitable for baby food, it can be introduced into the diet after 3 years.
Hello, dear readers of the site!
Autumn is in the yard, and preparations for the winter continue. Today we’ll talk about how to make tomato juice at home and roll it into jars.
Not every year, but we have seasons when tomatoes delight with their harvest in the garden, sometimes such “happiness” rolls in, you don’t know what to do with - and whole, and we’ll do it, but the tomatoes are all the same in all corners in the kitchen. True, there remain those that are not suitable for jars - spoiled, too large, or ugly in shape, which are like a suitcase without a handle: it’s a pity to throw it away and it’s hard to carry.
The way out, friends, is very simple - make tomato juice for the winter. But in Spain they don’t bother about this, they bring the harvest annually to one place, the city of Bunol, and arrange whole tomato battles. People throw tomatoes at each other until they themselves are covered with a layer of ketchup, this is entertainment, 120 tons are thrown away per day! I wonder if the janitors there have fun ...
Tomato juice recipe
Let's get started: wash the tomatoes, sort them out, cut out the damaged places so that no byaka slips through.
We take out a juicer, if you don’t have one, read to the end, then there will be a recipe without a juicer. We have such a simple but reliable cast-iron crusher - you can crush juice, chop nuts, and defend yourself from robbers - a universal tool!
We pass the tomatoes through the juicer, before that, large ones must be cut into pieces.
Pour the juice into an enameled or metal pan. We put the pan on the fire and bring the juice to a boil. Boil for 15 minutes, stir occasionally, remove the foam.
We sterilize the required number of cans, this can be done or like this
(the water in the pan boils, the steam sterilizes the jar for 10-15 minutes), or there are several more ways. Boil jar lids in water for 5 minutes and dry.
Before seaming, you can add salt and sugar to tomato juice to taste, or you can just close it and add salt before use. Choose the way you like.
Pour boiling juice into a hot sterilized jar,
immediately roll up, turn over on the lid, cover with a blanket until it cools completely. If the sterilized empty jar has cooled down, it is better to put a wooden spoon in it and let a trickle of juice over the spoon, it is less likely that the jar will burst.
And now about how to make tomato juice for the winter, if you do not have a juicer. The recipe is the same, the methods are different. You can simply pass the tomatoes through a conventional meat grinder, and then wipe the resulting mass through a metal sieve. What to do next - you already know.
My parents live in the village, so they do it in a village way: they fill a couple of cast-iron pots with chopped tomatoes - and into a heated Russian stove for an hour or more. Tomatoes become a steamed soft mass.
This mass is also rubbed through a fine wire sieve,
in terms of the amount of waste, this method is the most effective - only seeds and peel remain. There is much more waste from the juicer.
What I want to say is that in the city you can also do this, replace the cast iron with a saucepan, and the stove with an oven.
In a village with gas, there is a strain (the pipes have not reached it yet, they promised in 50 years, maybe they will lay it), they also do not want to carry in cylinders. The old people built a stove in the yard, the juice is again in a cast iron pot - and they boil on a fire, and it also turns out with smoke.
For today I will wrap up, friends, if you liked the recipe for making tomato juice, share it with your friends, leave feedback. I promise a lot of interesting things ahead, subscribe to blog updates, and this interesting thing will not pass you by.
All the best and see you soon!
Finished off with a delicious tomato salad.
You will need:
Making juice at home
Now let's figure out how to make homemade tomato juice. The first thing that may come to mind is to squeeze the juice in a juicer. But this straightforward approach will not work to the extent it should. The juice will turn out, but not so thick and homogeneous, it will not have such a large content of pulp.
The juicer will squeeze out the liquid, but almost all the pulp does not get into the finished product. Therefore, other approaches are used: you can, for example, make juice from tomato paste, because most large manufacturers resort to this option. You can also make it from natural tomatoes. Both options are worth considering.
The best way to quickly make tomato juice is to buy a paste, after which you need to add two or three tablespoons of such a paste to one glass of boiled water, as well as a little salt and pepper to taste. The juice should not be thick or translucent. If its consistency is optimal, then it is ready. 
But this is a one-time method, you usually need to understand how to make tasty tomato juice in large quantities. Then we need fresh tomatoes.
You wash the tomatoes, then cut them into small pieces and place them in a large pot. It is put on a slow fire. There is no need to add water, because when these fruits (and a tomato, contrary to stereotypes, is a fruit, although it is rather strange to hear about it), boil soft, after which they will give juice. Just stir them. After boiling, they should cook for about an hour.
The better the tomatoes boil, the better the juice will come out.
The next step in how to properly make tomato juice is mashing the tomatoes through a sieve. The juice should be thick, like puree. All this is brought to a boil, after which the foam is removed.
Variations are possible. For example, you can still pre-pass the sliced \u200b\u200bcloves through a juicer, and then cook for fifteen minutes in an enamel pan with a piece of coriander until the foam disappears. The consistency of such a product will be slightly different.
Juice for the winter
You can simply prepare this drink, but it is much better to prepare it for the winter so that you can enjoy it without any problems in the cold winter, when the body is so lacking in different types of vitamins - which are just contained in this juice. 
Pour the drink prepared at the previous stage into sterilized jars, after removing the foam from it. Roll up the jars and wrap in a blanket. These jars can be stored at room temperature.
