One of the healthiest juices in the world is tomato juice. Unfortunately, manufacturers do not always work for the benefit of consumers. That is why industrial juices contain such a small amount of useful trace elements. If you do everything yourself, and then close the jars, you can be sure of the safety of the vitamins. You just need to know a few secrets. So, at home, without losing all the nutrients?
Tip #1
All fruits should be juicy, without darkening and especially rot. It is necessary to cut all the stalks, wash the vegetables. Keep in mind that at least 1.5 kg of tomatoes will be required per liter of juice, otherwise it will turn out to be watery, with sediment. For a thick drink, it is better to choose small fleshy tomatoes (this makes wiping easier). So, how to make tomato juice at home? To get started, purchase all the necessary ingredients. Minimum list:
- vegetables;
- salt;
- sugar.
Sometimes cinnamon, cloves or ground black pepper are added. Surprisingly, citric acid is not required to preserve the drink for a long time. Simply sterilize jars and lids well.
Tip #2
After the tomatoes are washed, you need to remove the skin from them. You can do this in two ways:
- pour boiling water over, and then remove the peel with a glove;
- put the tomatoes in a saucepan, pour some water and heat everything (the skin is easily removed from warm vegetables).
Why is this needed? So that the drink turns out only from the pulp, without unnecessary impurities. After learning how to make tomato juice at home, prepare a fine sieve in advance. The one that is intended for flour is also suitable.
Tip #3
Peeled tomatoes must be rubbed through a sieve. Ideally, only seeds will remain on it, all the pulp will go into the juice. Sometimes these steps are neglected, making the drink thick. If the seeds are small, then sometimes they are simply left. Note: You can chop the vegetables in a blender to the state of a fine slurry.
The next step is boiling. You just need to pour a little water over the pureed tomatoes, add salt and sugar. In what quantity? Taste. For 1.5 kilograms of tomatoes, 1 tablespoon of sugar and salt is enough. You can add ground cloves (half a teaspoon) and black pepper. How to make tomato juice at home faster? Cook everything in a slow cooker or juicer. If they are not, then the option with a saucepan is the most relevant. It is undesirable to use it releases toxins. Boil the juice after boiling for 20 minutes. Then everything can be poured into prepared jars, closed and left to cool (turn upside down).
Tip #4
There is an easy way to make tomato juice at home. You will need water and salt. How to make homemade tomato juice from them? Mix pasta and water (you need the same amount of warm water per tablespoon of pasta). Then you can add salt to taste. Juice is ready! It will not differ from the store. Many manufacturers do just that, adding only preservatives.
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: they are, by the way, 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. Also try 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.
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. You don’t need to add water, because when these fruits (and a tomato, contrary to stereotypes, is a fruit, although it’s 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.
But in my family, tomato juice can be considered the most popular and in demand. Homemade is a healthy drink for the whole family. It turns out tasty and rich.
There are many recipes for making this drink, which will last until winter. Many housewives have already found for themselves the perfect way to prepare such a tasty treat. Some cook it the old fashioned way, scrolling through a meat grinder, someone uses a juicer. There are those who brew exclusively natural drink without using any additives.
Today we will analyze with you 5 simple ways to make tomato juice at home.
Ingredients:
- Tomatoes - 4 kg.
- Salt - 1 - 2 tbsp. spoons (no slide)
Cooking method:
1. We wash the tomatoes under running water, remove the stalk and all the imperfections of the tomato, and then cut them into slices.
2. We do not remove the peel, we grind it directly with it using a grinder.
3. All the tomatoes were twisted (it turned out 4 liters). The saucepan with the mass was placed on a heated stove over a strong fire. Bring to a boil. Slightly reduce the heat to medium and simmer for 30 minutes, stirring occasionally. We do not remove the foam formed during boiling.
4. After 30 minutes, turn off the stove and beat the hot juice with a blender.
5. After that, pour into a sieve and grind with a spatula (almost only seeds remain).
6. Pour back into the pan and boil again.
7. Add 2 tbsp. tablespoons of salt without a hill (but you put it at your discretion to taste).
8. Boil for 10-15 minutes. It turns out thick juice.
9. Pour into sterilized jars.
10. Turn upside down, wrap with a warm blanket and leave to cool completely. Bon Appetit.
How to make tomato juice through a meat grinder
There are many ways to make tomato juice at home, but through a meat grinder, this is one of the oldest. It existed even before the manufacture of such devices as a juicer or a juicer.
Ingredients:
- Tomatoes - 1.5 kg.
- Salt - 1.5 tbsp. spoons.
Cooking method:
1. Wash the tomatoes under running water, cut into slices (it should not be fleshy). We do not remove the skin, and even you can not cut the stalk, since all this is skipped and goes into the spin cycle.
2. We begin to scroll the tomatoes through the meat grinder (using an electric meat grinder, the extraction goes into one container, the juice into another). But if you use the usual one, then you will need to grind the juice through a sieve.
3. After you squeeze the juice, put it on the stove, bring to a boil and boil for 5 minutes. Be sure to remove the resulting foam. We disperse it and stir.
4. While the future drink is boiling, prepare the jars. We wash them with soda, pour 100 ml of water into them and put them in the oven for 10 minutes at a temperature of 200 ° C. We just boil the lids.
5. Now put the pan on the stove on a slow fire, add 1.5 tbsp. tablespoons of salt, stir.
6. And pour into sterilized jars, the resulting tomato drink. And immediately we begin to roll them up.
7. Turn the jar upside down and wrap it with a warm blanket until it cools completely. Bon Appetit.
A simple recipe for tomato juice through a juicer
We all love store-bought juice, but you must admit that freshly squeezed juice at home is much tastier and better.
Tomato juice according to this recipe can be drunk chilled and can be stored until winter.
Ingredients:
- Tomatoes - 9 kg.
- Salt - 0.5 tsp (for each liter).
Cooking method:
1. Take 9 kg tomatoes, use any, large and small. Rinse under running water. Now cut out the stems.
2. Then we take a juicer and pass them through it.
3. Pour the ground mass into saucepans and put on medium heat.
4. Stirring occasionally, bring to a boil. We look at the mass being prepared all the time, because the foam can rise and run out, but we don’t remove it yet.
5. After boiling, make a small fire, stir occasionally.
6. We take a sieve and grind all the juice through it.
7. Then we put 0.5 teaspoons of salt for each liter.
8. We mix everything well and put it on fire until it boils.
9. If foam appears, you need to remove it.
10. The drink is cooked, we take sterilized jars and pour them into them.
11. We roll up the lids with a seaming key and turn them upside down. Cover with a warm blanket until completely cool. Then we transfer it to the place where we will store it. Bon Appetit.
Recipe for homemade tomato juice without salt and sugar
To get a thick drink from fresh tomatoes, it is not always necessary to add spices to it.
Ingredients:
- Tomatoes - 1 kg.
- Water.
Cooking method:
1. We take and wash the tomatoes, remove the parts of the footboard and cut into arbitrary pieces.
2. Take an enamel pan, fold the tomatoes and fill with water (so that the slices are completely covered).
3. Cook over low heat until the pieces are soft.
4. When the tomatoes are cooked, take a sieve and use it to wipe the gruel, so we remove the seeds and the remaining skin.
5. We screw the mashed juice back into the pan and continue cooking. Cook until the mass is reduced to 1/3 of the original volume.
6. We sterilize the jars using the oven. And boil the lids. Now, when the drink is ready, we begin to pour it, and roll it under the iron lid.
7. Cool and transfer to storage. The drink can be stored for several years, without losing taste and quality. Bon Appetit.
Recipe for a tomato drink through a juicer
With the help of a juicer, we make it easier for ourselves when cooking homemade tomato juice.
Ingredients:
- Tomatoes - 4 kg.
- Salt - 0.5 tbsp. spoons
- Sugar - 1 tbsp. a spoon
- Bulgarian pepper - 1 kg. (use optional)
Cooking method:
1. Wash peppers and tomatoes under running water.
2. Cut out the core ingredients.
3. Cut into small pieces.
4. Take the top container of the juicer and lay out the chopped tomatoes.
5. Add water to the lower container, close tightly with lids and put on the stove over high heat.
6. Cook for 5 minutes, open the top container, add pepper, salt and sugar to it.
7. The juice cooker must be closed again and left on high heat for 40 minutes.
8. During the preparation of the drink, stir the ingredients.
9. As soon as a small amount of pulp, seeds remain in the pan, we filter the juice through a sieve and pour it into pre-sterilized jars.
10. Turn upside down and store in a warm place.
Good appetite.
Where did tomatoes come from in our kitchens? Thanks to Christopher Columbus for bringing this tasty and very popular vegetable in our country with other "edible fruits" to Europe from long sea trips to South America.
There are about a thousand varieties of tomatoes in the world. They are rich in lycopene, which is an antioxidant and fights free radicals, and also contains vitamins A, B, C, E, and K. They are full of iron, magnesium, potassium, and calcium. Regular consumption of this vegetable contributes to the proper functioning of the immune, urinary, digestive and nervous systems.
You can make soup, ketchup and even jam from them. Tomatoes can be baked, fried and, of course, eaten raw.
One of the tomato delicacies is juice, so when this vegetable is cheap in the autumn season, be sure to stock up some of this drink for the winter. You can buy it ready-made, but why? After all, natural homemade juice will be without preservatives, without unnecessary additives and with vitamins. In addition, there is nothing tastier than what you cook at home.
Below we will tell you how to cook a delicious product at home.
We want to offer you another way to prepare tomato juice for the winter, but using the good old device - a meat grinder. This method is good because we get a thick drink with a minimum of waste.
- tomatoes
- salt - to taste (about 10 grams per 1 liter of juice)
- sugar - to taste (about 20 grams per 1 liter of juice)
- carnation - 3-5 inflorescences
- black peppercorns 5-6 peas
1. Wash the tomatoes and peel them from the stalks, chop with a meat grinder.
2. Pass the tomatoes through a sieve.
3. Boil the resulting juice in an enamel saucepan for 20 minutes with salt, sugar and other spices to taste. Pour the resulting juice into hot, sterilized jars.
Bon Appetit!
A simple recipe for making tomato juice from a tomato
We present to your attention a very simple and quick way to make tomato juice without using a meat grinder, juicer or other newfangled devices. You will get a very high quality, natural product with a minimum of effort.
For cooking we need:
- tomatoes
- salt - to the couscous
- cloves - to taste
- black peppercorns - a few peas
Below you can see the detailed recipe video.
1. Wash the tomatoes and peel them from the stalks, cut and place in a cauldron, preferably cast iron.
2. Bring to a boil and cook until the fruits are soft.
3. Cool and grind the tomatoes through a sieve.
4. Bring the resulting juice to a boil, add salt and other spices to taste.
5. Pour the juice into hot, sterilized jars.
Bon Appetit!
How to make tomato juice with a juicer
If you have such a wonderful assistant in your kitchen as a juicer, try making delicious and healthy tomato juice with bell pepper. In winter, you will enjoy its spicy taste, natural vitamins and trace elements.
For cooking we need:
- tomatoes - 6 kg.
- bell pepper (red, fleshy) - 100 gr.
- black peppercorns - 5-6 peas
- bay leaf - 2-3 pcs.
- salt - 2-3 tbsp. spoons
- sugar - 1-2 tbsp. spoons
1. Wash ripe, juicy tomatoes thoroughly, separate the stalks and, if the tomatoes are very large, cut into pieces. Squeeze out the juice with a juicer. From 6 kg. you should get about 5 liters of juice.
2. Pour the juice into a ten-liter saucepan (it is better to take an enameled or stainless steel one), add the cut in half and peeled fleshy bell pepper there. It can also be passed through a juicer if desired, but I prefer to leave whole halves.
If there is no bell pepper at hand, you can add paprika.
3. Put the pan on the stove, bring to a boil (carefully, the mass can run away very quickly).
4. If the juice is too thick, add water. When the pan boils, reduce the heat to medium and continue to cook, stirring constantly with a wooden spoon until the foam falls (about 10 minutes), then add salt, sugar, bay leaf and black peppercorns. Keep in mind that everyone has their own taste preferences, so the amount of seasoning depends on your taste. If someone likes, you can squeeze 2-3 cloves of garlic through the press.
5. Cook the juice under a lid over medium heat for about 40 minutes, after which we check the taste and pour into jars sterilized in a convenient way for you. Roll up.
You should get approximately 3-4 liters of a tasty and healthy drink, depending on the juiciness of the tomato. Bon Appetit!
How much to boil tomato juice during preservation? General tips on how to brew a delicious drink
First of all, you need to choose high-quality fruits. They should be firm, without dents or stains. The peel should be smooth, without discoloration or wrinkles. Remember that it is best to juice immediately after harvesting or buying tomatoes.
If at least one with mold gets into the juice among the tomatoes, most likely the entire batch of juice will have to be thrown away.
So that nothing spoils the taste of the drink, remove all the hard and green parts of the tomatoes.
- It is better to cook tomato juice in an enamel pan.
- Bringing the mass to a boil, the fire should be reduced and boiled over low heat for about 15-20 minutes.
- If you like a thicker drink, then the boil time can be increased to reduce it more.
- You need to collect foam with a spoon and stir constantly because the tomato loves to “run away” and burn.
- If the tomatoes were not too juicy, then the juice turned out to be too thick - you can dilute it with a little water.
- Salt and sugar are added to the juice, based on the calculation: 1 teaspoon of salt and 2 teaspoons of sugar per 1 liter of juice.
- In addition to salt and sugar, cinnamon, cloves, nutmeg, garlic, allspice, red pepper and other spices are often added to tomato juice.
- It is important to get rid of the seeds because they can give bitterness in the finished product.
- Pour the juice into sterilized jars and close them with sterile lids. After that, the jars are turned upside down, wrapped in a blanket and left for a day until completely cooled. Keep home preservation in a dark, cool place.