Tomato juice at home for the winter: how to prepare tomato paste and fresh tomatoes

Prepare red tomatoes for future use you can not only in the marinade or brine, but in the form of juice. How to make tomato juice for the winter in the home, preserving its useful properties?

1 hour. 10 servings. Easy to prepare

Natalia Strelnikova 27 Dec 2017329

The content of the article

  • 1 Use and contraindications of the workpiece
  • 2 Devices are helpers
  • 3 5 principles of cooking
  • 4 Tomato juice for the winter: a selection of recipes
    • 4.1 Classic
    • 4.2 pasta
    • 4.3 With celery
    • 4.4 Apple
    • 4.5 With Basil
    • 4.6 With garlic
    • 4.7 With onions and sweet peppers
    • 4.8 Fragrant
    • 4.9 With pulp
  • 5 Reviews: “out Of 40 kg of tomatoes is a 32 liter jars”

To find pure, organic tomato juice is not so simple. The product was stored for a long time, it is mixed with other vegetables and fruits (e.g., apples) or adding industrial preservatives. If you cook flavored drink at home, to worry about the quality of the product and your health will not have.

The benefits and contraindications of the workpiece

Red juicy fruits are berries, though the habit many people think tomatoes are vegetables. What category of plants did not fruit from a Botanical point of view, they are a useful composition cannot be denied. Tomatoes literally “burst” from vitamins, trace elements and organic compounds necessary for normal human life. Its properties the fruit is passed to the beverage. Positive and negative effects of tomato on the body is reflected in the table.

Table — Benefits and harms of tomato

UseThe potential harm
– Relieves fatigue, improves mood;
– helps fight depression, insomnia, stress;
– strengthens the immune system;
– stimulates the digestive system;
– normalizes metabolism;
– reduces the level of cholesterol in the blood;
– supports normal heart function;
– prevents the development of osteoporosis;
– prevents the formation of cancerous tumors
– Allergy, as it contains aggressive allergens.
– to provoke the exacerbation or development of diseases of the gastrointestinal tract (gastritis, gastric ulcer, pancreatitis) because of the contained in the pulp acid;
– can cause kidney stones if consumed in high doses and in combination with starch (bread, potatoes)

Abuse tomato juice is not worth it. Optimally to drink a glass a day. An overabundance of vitamins can cause hypervitaminosis and toxicity. In addition, lycopene, which gives color to tomatoes, accumulates in the body. The case when the overdose of tomato drink the patient’s skin was painted in red.Devices are helpers

To make tomato juice in any recipe, you need to chop a red fruit to mush, squeeze and boil the liquid. The process of cooking can relieve kitchen appliances. What unit to choose, decides to cook. However, you should consider the features of the appliances not to be disappointed in the result. The table below gives the basic idea of devices that help to wring out the tomato juice.

Table — the Advantages and disadvantages of household appliances for cooking tomato

Juicer– Gives lots of ready made juice, leaves little cake;
– makes a homogeneous juice without pulp and foam;
– ideal for soft vegetables and fruits
– Produces a lot of noise (cheap model);
– unable to cope with solid foods;
makes some vegetables and fruits in puree, not juice;
– works for a long time
Blender– Pulverizes and mixes a few minutes;
– cope with the products of any hardness (from roots to eggs)
– Make a puree, not a juice;
– oxidizes vegetable products;
– produces a lot of noise
Pressure cooker or sokovarka– Cooks quickly due to the strong heating;
– making ready the juice, does not require additional processing (can immediately pour into sterile containers);
– preserves vitamins and color of the ingredients
– Requires pre-treatment of the ingredients (tomatoes should be peeled, cut into);
– do not open the valve during cooking, so the products are laid before the beginning of the process;
– leaves quite a lot of “waste” that can be processed repeatedly
Slow cooker– Prepares at the regular time;
– permits adjustment of the formulation: the change of time, the spices in the cooking process
– Requires a preliminary grinding;
helps only thermally processed juice that can be done in a regular pot

If the automatic appliances in the kitchen, you can skip the fruit through a manual meat grinder or RUB on a regular grater. Taste will not be worse, but the process will take time.5 principles of cooking

One of the objectives of conservation is to prevent the occurrence of mold and fermentation. This is why the harvesting of acetic add solution, spices, and pungent condiments. To follow all the subtleties will help five rules of preparation of the drink.

  • The choice of fruit. For juice fleshy, ripe or even overripe fruit. The tomatoes should be soft to the touch. You can use damaged and deformed tomatoes, but before cooking, you need to cut all the flaws. Not fit brown, green and dense watery fruit. They are best left for marinades and pickling.
  • Remove the skin and seeds. To the juice is homogeneous, it is necessary to get rid of seeds and skins. To remove the skin of fruit can be blanched. At the same time to get rid of skins and seeds easily with the help of a sieve. First, crush the tomatoes to a pulp, and then pass the stock through a fine metal sieve set over a saucepan.
  • Cooking. This process increases the shelf life of the drink. Boil tomato juice should be from crushed and passed through a sieve fresh tomatoes. In fact, fresh juice is ready only a little to boil to kill germs, to make the consistency more thick and rich. Long cooking should not be, otherwise it will paste, but not the juice. You can only use an enamel bowl.
  • The integrity of the packaging. Glass storage container should not have any chips or cracks. The covers must be free of scratches and damage. The slightest defects can disrupt the seal during storage.
  • Sterility. Even without partial sterilization to do is difficult. Sterilization packaging gives confidence in product safety. The containers should be washed and then sterilized in the oven, microwave oven, pot over the steam. The juice can be poured only into a dry warm tank.
  • Spices and condiments are encouraged to add to taste. Most often it is dried herbs, peas, but you can close the drink with chunks of fresh Bulgarian or spicy pepper. With tomatoes, you can combine Basil, oregano, cinnamon, mint, red pepper.Tomato juice for the winter: a selection of recipes

    With home appliances easy to juice a perfect consistency with all the vitamins and minerals. Cook the juice on their own more difficult, but the step by step recipes will help to do it. The juice from the tomatoes may be preserved not only in its pure form — is acceptable to experiment with flavors, add fruits, vegetables, spices.


    Description. Natural drink is prepared without additives, spices, extra ingredients. You can salt it, but it is better to do without salt. When consuming households themselves will add spices to taste. The output is approximately a liter of juice, the amount depends on the ripeness and the technology spin.

    What to prepare:

    • ripe tomatoes — 1.5 kg;
    • salt — as needed.

    How to make

  • Chop the fruit into cereal in any convenient way (you can pre-remove the skin).
  • Carefully, helping with a spoon, wipe weight through a sieve.
  • The resulting juice is put on the fire and wait until boiling.
  • Boil for about ten minutes.
  • Remove with a slotted spoon formed foam.
  • Pour into sterile jars, ocuparte.
  • Pasta

    Description. If to procure a drink of fresh tomatoes failed, you can make tomato juice from tomato paste. Select the product, focusing on the labeling of “standard”. This natural paste is not included salt and sugar, while dry matter content is in the range of 25-40%.

    What to prepare:

    • natural tomato paste — one tablespoon;
    • cold water — one glass;
    • salt, spices — to taste.

    How to make

  • Spread the paste in a glass of water.
  • Stir, season with salt.
  • Add to taste thyme, coriander, cinnamon.
  • If you want a thicker juice, increase the amount of paste to two to three tablespoons.
  • It makes no sense to store the tomato juice paste on the winter. Here’s one of two things: either to prepare homemade tomato paste and dilute it in winter, or to buy as necessary, to make the solution out of the finished product.With celery

    Description. For the preparation of tomato juice with celery, additional spices are needed — the green stems are quite spicy.

    What to prepare:

    • tomatoes — 1 kg;
    • celery — three stalks;
    • salt, sugar, seasonings — as desired.

    How to make

  • Squeeze out tomato juice and bring to a boil.
  • Grate or finely chop the celery stalks.
  • Add to simmering tomato liquid, salt, spice.
  • Cook for about 15 minutes, until the stems become soft.
  • Pass through a sieve, pour the drink in sterile containers.
  • With Apple

    Description. Tomato-Apple juice for the winter — a storehouse of vitamins for the whole family. Squeeze the fruit separately. Apple without any special devices can be wiped through a sieve or squeeze through cheesecloth. Crushed in puree the Apple slices are wrapped and tied tightly in a gauze piece. The bag is hanged over the container, periodically pressed by hand.

    What to prepare:

    • tomatoes — 2 kg;
    • apples — 1 kg;
    • carnation — three buds;
    • Bay leaf;
    • spices to taste.

    How to make

  • Problanshirovat tomatoes, remove the skin.
  • Cut the apples into slices, cut the seeds.
  • Crush the prepared fruit in porridge.
  • Pour the mixture into the pan, put on medium heat.
  • Add spices and herbs.
  • Bring to a boil, and then reduce heat, prevaricate 15 minutes.
  • Strain through a sieve, to hold spices, seeds and large particles.
  • Return to the pot, boil for another three minutes.
  • Pour the finished drink in the tank.
  • For reviews, delicious juice obtained from the grapes. Along with tomatoes grind and press the grape. As a result, the drink gets a nice sweet flavor. The grapes does not interrupt the taste of tomatoes, acts as a preservative, keeping the freshness of the juice.Basil

    Description. Pretty simple recipe of tomato juice for the winter with dried or fresh herbs. Basil you can substitute dill, parsley or any other greens.

    What to prepare:

    • tomatoes — 4 kg;
    • Basil;
    • spices, salt, sugar — to taste.

    How to make

  • Squeeze the juice in any convenient way.
  • Boil in an enamel saucepan for 20 minutes.
  • Salt, sweeten to your liking.
  • Add a few branches of fresh Basil or sprinkle in dried herbs.
  • Pour into containers, close tightly.
  • Garlic

    Description. Recipe of tomato juice with garlic like a lover of spicy and savory dishes. Garlic likes to wander, so for reliable preservation of better, add vinegar.

    What to prepare:

    • tomatoes — 11 kg;
    • garlic head — one;
    • sweet bell pepper — to taste;
    • red pepper — teaspoon without slides;
    • carnation — eight buds;
    • cinnamon — three tablespoons;
    • ground nutmeg — half a teaspoon;
    • sugar — 500 g;
    • salt — 175 g;
    • vinegar essence — one tablespoon.

    How to make

  • Take the easy way juice.
  • Bring to a boil for half an hour.
  • Reduce the heat in the boiling liquid add the spices and seasonings.
  • Mix thoroughly, boil for five minutes.
  • Pour in the vinegar, add the chopped garlic.
  • Boil for 20 minutes, remove from heat, pour into containers.
  • With onions and sweet peppers

    Description. Spicy and fragrant drink will be snapped up at any meal. Optional garlic can be eliminated.

    What to prepare:

    • tomatoes — 3 kg;
    • big onion — one head;
    • garlic cloves — three pieces;
    • bell peppers — two or three things;
    • spices to taste.

    How to make

  • Squeeze the juice by using a household appliance or sieve.
  • Chop onion, pepper and garlic, mix with the liquid.
  • Put to heat, salt, and season.
  • Cook ten minutes after boiling.
  • Pour into sterile containers.
  • Tasty juice with added pumpkin, beets or carrots. Squeeze the juice from vegetables, mix in a saucepan, boil with spices.Fragrant

    Description. Tomato flavor goes well with many spices, especially hot spices. To the major spices do not interfere, it is recommended to strain the drink before serving. To achieve the desired sharpness can when cooking: keep the seasoning to taste while cooking, then remove from the drink.

    What to prepare:

    • tomatoes — 2 kg;
    • a pod of Chile — one;
    • pepper five pieces;
    • Bay leaf — one;
    • carnation — ten buds;
    • cinnamon to five teaspoons;
    • ground nutmeg — half a teaspoon;
    • sugar — 1 kg;
    • salt — 50 g
    • 9% vinegar — 50 ml.

    How to make

  • Squeeze the juice of any convenient method.
  • Put to boil in the enameled ware.
  • After boiling, reduce the heat, leave for half an hour.
  • Salt, sweeten, add the spices.
  • Cook for another ten minutes.
  • Remove from heat, pour into prepared containers.
  • With pulp

    Description. Homemade tomato juice with pulp is unlikely to leave anyone indifferent. Juicy and fragrant drink will help to think back to a Sunny summer. The recipe requires no cooking, so the finished product should be pasteurized.

    What to prepare:

    • tomatoes — 1.2 kg;
    • salt to two teaspoons.

    How to make

  • Problanshirovat tomatoes, remove the skin.
  • Chop the pulp into porridge (you can use a potato masher).
  • RUB through a sieve, the sunflower.
  • Pour into sterile containers.
  • Cover with boiled lids, and put in a pot of water (it is recommended to put on the bottom of the towel).
  • Boil litre capacity ten minutes, three-liter — a half-hour.
  • Stored tomato drink for two years. That’s how much time the tomatoes do not lose their useful properties. If the lid is swollen before then, when cooking had violated the rules of sterilization.

    Any recipe of tomato juice for the winter requires a tightly closing containers. Closed with the key turned over banks, bundle up with a blanket or towel. It is necessary to slow cooling. To carry cans in a cool place for storage in about a day.

    Reviews: “out Of 40 kg of tomatoes is a 32 liter jars”

    Yesterday I was looking for a recipe to make juice, but clearly haven’t found, all for a little bit and gathered and closed. Leftovers tasted delicious. So, tomatoes to be washed, I cut the stalk, mince with a special nozzle or squeeze in a juicer. Put to boil in the enameled ware (read that not in aluminum), when boiling add salt (I added 7L 1 tbsp), spices, Bay leaf, pepper peas, I added a couple of umbrellas cloves, to taste and boil for 10-12 minutes, pour into hot sterilized jars and tighten!!!

    Julia, http://forum.

    Juice simple: cut into a saucepan tomatoes: quarter them, small in halves, squeezing the juice to cover the bottom. On the stove on medium heat under the lid for 20 min. on the number of tomatoes depends on time. All poured into a colander and push kartoffelsalat, the remains thrown away. Bring to a boil, salt to taste.. a little.. and banks. Can aspirini, but I think unnecessary. By the way, if you want no seeds, even through the sieve of need is more difficult. But any way is better than using a meat grinder.. .And if you want thicker.. for tomato, adjika or sauce, boil is not necessary, just wait when the pulp will settle.. drain the clear juice, on top.

    Dean, http://www. woman. EN/home/culinary/thread/3849324/

    Very simple and delicious tomato juice for the winter! Tomato wash, cut into large pieces. Pass through auger juicer — as in the waste will leave the skin and seeds, leaving only the juice and pulp. To boil, add 0.5-1H. L. salt in 1 liter of juice, simmer for 10 minutes, pour into clean, dry jars, roll up, turn upside down, wrap up for the day. Can be stored at room temperature. Put 1H. l.. no slides for each liter, my husband liked it, but for me it was salty. So probably better to lay down half a teaspoon, and when you use it needs more salt, if needed. Took a large round fleshy tomatoes, the output is a 32 litre cans of 40kg of tomatoes. Bon appetit!

    Svet Lana https://hlebopechka. EN/index. php? option=com_smf&Itemid=126&topic=468311.0

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