Homemade tomato juice. How to make tomato juice at home. Spicy tomato juice with cinnamon and garlic

If you want to try something new and, moreover, healthy, there is nothing better than making tomato juice for the winter: at home it turns out no worse than store-bought.

Tomatoes are a great vegetable (even though they are actually a fruit). Tomatoes can not only be canned, pickled or pickled for the winter. And homemade tomato juice is perhaps even superior to store-bought juice in its beneficial properties.

Tomato juice for the winter with pulp at home

First of all, you need, of course, to know about the proportions for preparing tomato juice. Usually it is preserved in small 1-liter jars or 1.5-liter containers, but sometimes it is also stored in large containers with a volume of 2-3 liters.

The table describes quantities for all possible cases.

Components	1 liter jar	1.5 l can	2 liter jar	3 liter jar
tomatoes	1.5 kg	2.2 kg	3 kg	4.5 kg
salt	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. spoons (120 g)
sugar	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. spoons (120 g)
vinegar 9%	2 tbsp. spoons (40 g)	3 tbsp. spoons (60 g)	4 tbsp. spoons (80 g)	6 tbsp. spoons (120 g)
vinegar 70%	0.5 teaspoon (5 g)	0.7 teaspoons (7 g)	1 teaspoon (10 g)	1.5 teaspoons (15 g)

As you can see, the ratios of salt and sugar in tomato juice are the same. This proportion is aimed at “average” taste - the tomato juice will be neither too sweet nor too salty.

If you want a sweeter or saltier version, just increase the amount of the corresponding component by 1 teaspoon (by 10 g).

For those who like a sour taste, you can add citric acid instead of vinegar. Since it is more acidic, the amount in dry form is reduced by 3 times compared to 9% vinegar.

Of course, to improve the taste, aromatic spices and other ingredients with bright aromas are also added, for example:

garlic;
pepper (peas);
nutmeg;
dry cloves (buds);
cinnamon.

At the same time, the main components of classic tomato juice at home are, of course, the tomatoes themselves, salt, a little sugar and peppercorns. As for the tomatoes themselves, you can choose any variety.

However, it is best to choose large, fleshy tomatoes, which will yield more liquid. In addition, such fruits are the easiest to process. The only requirement for them is the absence of damage, scratches and other defects.

The finished dish can be prepared in literally 1 hour, after which the jars can be cooled for 1-2 days. Then be sure to store it in a cool, dry place.

How to make tomato juice at home: a classic recipe

So, let's start with the simplest method. To do this, let's take the following basic components:

Ingredients for 1 liter

1.5 kg of tomatoes;
2 large spoons of salt;
2 large spoons of sugar.

Cooking recipe: steps

Step 1. First, of course, you need to rinse the fruit well and remove the stalk (the upper “eye”). We cut them into large pieces and pass them through a juicer or, in extreme cases, through a meat grinder. A blender is not suitable for such work - it will simply turn the pulp into rags.

Step 2. The resulting juice does not need to be filtered - it can remain with pulp. Although, if desired, it can be passed through a fine sieve - then the finished product will be more liquid. However, in any case, it is necessary to pour all the liquid into a saucepan with thick walls and put on fire.

Bring to a boil, add salt and sugar, taste: if necessary, you can increase the amount of one or another component.

Step 3. In the meantime, you need to prepare the jars - they should be sterilized. This can be done in the traditional way by holding it over steam for 15 minutes or in the oven at 180 o C (the same amount of time).

There is also a simpler option - keep it in the microwave turned on at full power for 3-4 minutes. Lids also need to be thoroughly sterilized.

Sterilization of tomato juice cans

Then the hot product is poured into a container and rolled up with iron lids.

Tomato juice at home is an excellent preparation for the winter

Step 4. Cool the containers under a blanket - they are kept for 1-2 days, after which they are put in the refrigerator or cellar.

Such a product is ready almost immediately. Its shelf life is at least a year, and all this time the jars must be kept only in a cold place. Once opened, homemade tomato juice is best consumed within a week.

You can also watch the video to see how tasty, quick and easy it is to prepare tomato juice at home.

Recipe for tomato juice with pulp for the winter: step by step with photos

And this option largely repeats the previous recipe, but it was created specifically for aesthetes. Thanks to simple cleaning through a fine sieve, the finished product will be pitted and skinless - for some people this tomato juice will be suitable. Let's take the components in such quantities.

For 3 liters of juice you will need:

5 kg of fleshy tomatoes;
6 tbsp. spoons of sugar and salt;
add 15 peppercorns to improve the taste;
And for a nice spice, add 4-5 cloves of garlic.

We proceed this way:

Step 1. We wash the fruits, clean them of eyes and damage, cut them into large pieces.

At the same time, we sterilize the containers.

Step 2. Grind the chopped tomatoes using a juicer or meat grinder.

Step 3. Transfer the mixture into a saucepan, bring to a boil, and then filter using a sieve.

Step 5. Now add all the spices and mix. And also garlic, cut into slices (you can just finely chop it). This is what happens in the end.

Step 6. Pour our juice into jars, roll up and cool under a blanket for 1-2 days. We put it in the refrigerator.

How to make delicious tomato juice for the winter - a recipe with garlic

And of course, you can always give free rein to your culinary imagination. Therefore, along with classic recipes, you can choose this option for preparing tomato juice for the winter at home.

Product ratios per 3-liter jar:

4.5 kg of meaty tomatoes;
6 tbsp. spoons of sugar and salt;
the same amount - vinegar 9%;
allspice – 15 peas;
cloves 0 4-5 dry buds;
cinnamon – 1 level teaspoon;
nutmeg - a pinch;
garlic – 4-5 cloves.

Cooking process:

Step 1. Prepare all the components, select and wash the tomatoes. We remove all damaged parts and the stem with a knife.

Step 2. Pass the tomatoes through a juicer, put the juice on the fire and bring to a boil, then dissolve the salt and sugar and cook for 10 minutes. Then add all the other spices (including chopped garlic), turn off the heat and leave for another 5 minutes.

Step 3. Now you just need to pour the workpiece into containers. roll up the jars and cool them under the blanket. Store in the refrigerator or cellar.

Tomato juice with vinegar for the winter

If you want to preserve tomato juice for the winter and store it for a long time, we will use this recipe. For 1 liter of prepared tomato juice we will need the following products.

Ingredients:

2 kg tomatoes,
1 kg sugar,
50 g salt,
50 ml 9% vinegar,
allspice (to taste),
several buds of cloves,
a little ground cinnamon
1-2 tsp. ground red pepper,
garlic - to taste, a pinch of nutmeg.

How to make tomato juice with vinegar:

Step 1. Squeeze the juice from the tomatoes using any method and pour into an enamel container.

Step 2. Place on the fire, bring to a boil, reduce heat and simmer at low simmer for 30 minutes.

Step 3. Add salt and sugar, boil for 10 minutes, then add the remaining spices and garlic, passed through a press, keep on fire for another 10 minutes and pour into sterilized jars. Roll it up, turn it over, wrap it up - and let it cool. The taste of this tomato juice is rich and spicy.

Homemade tomato juice with sweet peppers - a delicious recipe

Very fragrant and tasty tomato juice is made at home with sweet pepper (bell pepper).

For this tomato drink we will need:

5 kg ripe tomatoes,
2-3 pods of sweet pepper (yellow or red),
1 onion,
1 tbsp. salt,
1-3 tbsp. Sahara.

Preparation step by step:

Step 1. Wash the tomatoes, cut them, squeeze out the juice. By the way, you can get juice from tomatoes by using a juicer. It’s quick and convenient—you just need to periodically stir the tomato mass so that the skins don’t interfere with the juice flowing into the container.

But this problem can be easily solved if you first remove the skin from the tomatoes. Spices can be added directly to the juicer along with the tomatoes.

Step 2. Peel the onion and bell pepper and pass together through a meat grinder.

Step 3. Mix onions, peppers and tomato juice, heat to a boil, keep on fire for 10 minutes and pour into jars. Roll it up, turn it over, wrap it up.

Add to tomato juice any juice that matches your taste with tomatoes, and get healthy and tasty vitamin drinks for the winter. The main condition is that there should be at least 50% tomato juice, and preferably 75%. It is not necessary to add salt and sugar, or you can reduce their amount by adding to taste after use.

Making tomato juice from tomatoes for the winter is in some ways even better than simply salting the tomatoes. Moreover, in August and autumn there are a lot of these fruits, and they are affordable: nothing prevents you from pickling tomatoes, making juice, and a lot of other healthy and tasty dishes.

Bon appetit!

The Russians' love for tomato juice can only be compared with the Americans' love for orange juice. It’s both delicious and healthy, no matter what you say. But the most delicious and healthy is tomato juice at home. Of course, if you buy ripe tomatoes at the market, such juice will suddenly turn out to be an expensive pleasure. Our story is, rather, for those who have nowhere to put their tomato harvest - for fanatical summer residents and residents of villages and villages.

Another discovery that awaits those who decide to prepare tomato juice at home is that the red liquid from cans, bottles and bags from the store is noticeably different from the one you squeezed out of fresh tomatoes with your own hands. The whole point is that tomato juice is produced on an industrial scale from boiled, condensed tomato paste. It is diluted with prepared water, salt and sugar are added, as well as constant preservatives. The juice should be stored for a long time!

In order to prepare tomato juice at home, you need to squeeze it thoroughly. The easiest way is to use a household juicer. Modern units do not work for long, rest for half an hour and separate the juice not too hard, let's be honest. The squeezes are full of juice, and it’s a terrible shame to throw them away. The old, time-tested workers are ugly in appearance, but they squeeze juice out of tomatoes much better. But the cake still remains quite wet. This vegetable, the tomato, is painfully meaty.

Tomato juice can also be made by hand. Grinding tomatoes using a meat grinder or blender and rubbing through a sieve is a labor-intensive task. But all the juice will be squeezed out with a bang. Sometimes tomatoes are cut into pieces and simmered in containers for cooking salads for the winter, and then rubbed through a sieve. But this method is more suitable for storing juice for the winter. In some places in our country, an amazing device made in Ukraine, similar to a manual meat grinder, is still sold. At the exit, where the grill is at the meat grinder, a strong mesh is screwed in the form of a funnel, at the tip of which there is a hole for the cake to exit. You simply pass chopped tomatoes through this device and get very thick tomato juice without any signs of seeds or skin. To speed up the process, home craftsmen use a drill or screwdriver instead of a handle. The speed is incredible! We will not talk about squeezing juice using a professional press, although it is the most successful - this equipment is appropriate in the arsenal of a farm, but not in a city apartment.

So, you decided to make tomato juice at home. They extracted it in a way convenient for themselves. All! You can drink! But the good thing about tomato juice is that it can be successfully blended with other juices and its taste can be improved with the help of various spices, herbs and seasonings. A classic of the genre is to add salt and a little sugar if the tomatoes are too sour. Black pepper also looks good in tomato juice. You can even add garlic to tomato juice - and it’s both tasty and healthy.

To make freshly squeezed tomato juice even healthier, you can mix it with celery or cabbage juice. Beetroot juice mixed with tomato juice is almost not felt, but it will bring a lot of benefits. When passing tomatoes through a juicer, add a little sweet, fleshy red pepper to the total mass, this will add new taste sensations.

To ensure that you have as little waste as possible when squeezing juice, remove the skins from the tomatoes before squeezing. To do this, cut the tomatoes crosswise at the place where the stalk is attached; the “butt” itself can be carefully cut out. Place the tomatoes in boiling water for 3-4 minutes, then immediately transfer them to a pan of cold water, to which you can add a handful of ice cubes for added effect. The skin will come off without effort.

Tomato juice can be prepared at home not only for immediate consumption, but also for the winter. To do this, boil tomato juice pure or mixed with spices or other juices, skim off the foam and immediately pour into sterilized jars, roll up and wrap. Lids for such canning should be varnished, since tomato juice contains a lot of acid.

All of the above options for tomato juice can be prepared for the winter. Here are a few more recipes for preparations:

Tomato juice for the winter “Spicy”

Ingredients:
5.5 kg of ripe tomatoes,
250 g sugar,
140 ml 9% vinegar,
80-90 g salt,
15 peas of allspice,
4-5 buds of cloves,
2 tsp mustard seeds,
1-2 cloves of garlic,
a pinch of ground red pepper,
a pinch of ground nutmeg.

Preparation:
Wash the tomatoes and cut into pieces. Pass through a juicer or squeeze the juice in another way convenient for you. Pour the juice into an enamel pan and put on fire. Once boiling, reduce heat and let simmer for 30-40 minutes. Add salt and sugar. Peel the garlic and chop finely. Add garlic and all the spices to the tomato juice, pour in the vinegar, stir and let simmer for another 15 minutes. Pour the hot juice into sterilized jars and seal immediately. Turn the jars over and wrap them up.

Blended tomato juice

Ingredients:
2 kg tomatoes,
1 kg green apples,
1 large beet,
3-4 stalks of celery,
500 g carrots,
300 g red sweet pepper,
1-2 cloves of garlic,
salt, sugar - to taste.

Preparation:
Prepare all the vegetables and fruits and squeeze the juice out of them. Finely chop the garlic, cut the celery into cubes. Mix all the juices and put on fire. Bring to a boil, reduce heat and simmer for about 30 minutes. Add garlic and celery, salt and sugar to taste, let simmer for another 15 minutes, strain and pour into sterilized jars. Roll it up, turn it over, wrap it up. You can use more tomatoes in this recipe.

And on our website there is another excellent article about canning tomato juice for the winter. There are many interesting recipes there.
Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The benefits of tomato juice are undeniable; tomatoes contain a lot of antioxidants, vitamins of almost all groups, amino acids, citric, succinic, oxalic and tartaric acids. For these reasons, many housewives are thinking about how to wrap fruits for the winter so that they retain their beneficial properties. We have put together for you a golden collection of the most delicious recipes that you can easily turn into reality yourself. So let's get started.

Classic recipe

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

For the most part, tomatoes of different varieties, shapes and sizes are used to prepare juice, which for certain reasons are not suitable for canning. Wash the tomatoes, cut off the stems, bruised and moldy areas. Cut them into small squares approximately 3*3 cm in size.
Assemble the meat grinder, pass the fruits through it several times, place the juice in a deep saucepan with a thick bottom. Spread the pulp with a tablespoon, making sure that the splashes do not stain your clothes and accessories.
Place the container with the twisted tomatoes on the stove and set the power to minimum. Add crushed sea salt and granulated sugar, mix well. Important! The amount of salt and sugar can be varied depending on personal preference. Typically, 2.5 liters of tomato juice contains 25 grams. salt and 55 gr. Sahara.
Wait for the mixture to boil, and when the first bubbles appear, stir again so that the crystals dissolve. At this time, begin preparing containers for twisting.
Select jars of suitable size (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.
Next, sterilize by placing the jars in a deep pan and filling with water. The heat treatment time for a two-liter container is about a quarter of an hour, for a liter container it is about 10 minutes. Sterilize the lids in the same way.
If desired, the jars can be processed in the oven, placing them bottom up: over 10 minutes, gradually increase the temperature until you reach 160 degrees. Remove containers with a dry mitten and avoid sudden temperature changes.
After the tomato juice boils, foam forms on the surface; remove it with a slotted spoon or ladle. Leave the juice to boil for 3 minutes, then pour into clean jars. It is important that the containers are still warm, otherwise they may burst due to temperature changes.
Seal the jars, turn them over, making sure there are no leaks. To check correctly, run your index or ring finger around the neck. If juice begins to leak out, replace the lid.
After all manipulations, wrap the composition in a woolen blanket and wait until it cools to room temperature. Take the containers to a room where there are no sudden temperature changes (a basement, cellar, glassed-in balcony, etc.) are suitable.

Tomato juice through a juicer

fresh tomatoes - 3.5 kg.
fine table salt - 40 gr.
granulated sugar - 100 gr.

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 bruised tomatoes that are not suitable for canning.
Place the tomatoes in a deep container, cover with water, and leave for 5 minutes. Wash each fruit thoroughly with a sponge, cut off damaged areas and the stem area.
Prepare an enamel pan, assemble a juicer, and pass the tomatoes, chopped into small pieces, through it.
Turn on the burner to medium heat and cook for about a quarter of an hour. After this period, the composition will begin to boil intensely, reduce the power, simmer for another 15-20 minutes. Do not forget to mix the contents, collect tomatoes from the walls of the container, otherwise the final product will emit smoke.
After the specified period, add granulated sugar and salt, mix thoroughly, cook for another 10 minutes. Make sure that the granules are completely dissolved, otherwise they may crunch on your teeth.
Wash the jars with soda and sterilize them in the oven or on the stove for about 15 minutes. Do the same with the lids, wipe and dry completely. Even one drop of water will lead to the formation of mold.
Pour the juice into still warm jars, seal tightly, and place the container with the neck down. Check if the juice is leaking; if everything is fine, wrap the jars with a warm blanket.
The exposure time of the composition wrapped in a warm cloth is about 12-13 hours. After the specified time has passed, the jars must be taken to the cellar or basement for long-term storage.

With bell pepper

fresh tomatoes (soft) - 15 kg.
garlic - 6 cloves
white onion - 1 pc.
bell pepper - 5 pcs.

Wash the tomatoes with a kitchen sponge to remove any dirt. Pour boiling water into a large saucepan, place the tomatoes in the container, wait about 25-30 seconds. Pour cold (preferably ice) water into another bowl, remove the tomatoes from the boiling water and place in this container, leave for 3 minutes.
After the specified period, remove the peel, remove the stalks and bruised areas. Peel the garlic and onion, cut out the core of the pepper, and chop the fruit into small pieces.
Chop all vegetables in a convenient way. You can pass them through a meat grinder, spin them in a blender or juicer. After the fruits turn into porridge, squeeze out the juice using gauze or a sieve.
Pour the resulting liquid into an enamel pan with a thick bottom, place it on the stove, boil over medium heat for about a quarter of an hour, do not forget to stir constantly. Remove any leftovers from the sides to prevent them from burning.
At this time, begin sterilizing the jars. Wash them with baking soda and a kitchen sponge and place them in the oven, neck down. First, set the temperature to 30 degrees, raise it by another 10 every minute until you reach 150. After that, remove the containers with a mitten and cool slightly.
Remove tomato juice from the stove, pour into warm jars, stir. Do not allow a large temperature difference between the glass and the liquid, otherwise the container may crack. Seal with lids and check if juice leaks. If everything is fine, wait 12 hours. Next, transfer the finished product to a cold room, add salt and sugar (at your discretion) before use.

With celery

tomatoes - 2.7-3 kg.
celery - 8 pcs.
crushed table salt - 80 gr.
ground black pepper - 30 gr.

Wash the tomatoes well, eliminating all green and inedible parts. Cut into small squares and place them in a juicer.
After this, pour the juice into a thick-walled saucepan and place over medium heat. When the first bubbles appear, reduce power and simmer for another 15 minutes.
At this time, begin preparing the celery. Wash and cut the stems, place in a container with boiling juice, and simmer for another 10 minutes. Next, pass the composition through a sieve or gauze cloth.
Sterilize jars in a convenient way. You can boil them in a pan of water or place them in the oven, neck down.
After heat treatment, pour tomato juice into jars and seal. Turn the container upside down and check if the composition is leaking.
Keep the juice at room temperature for 12 hours, then move the jars to a cool place (cellar, balcony, basement). The main condition is the absence of sub-zero temperatures and sudden jumps.

Spiced

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

Wash the tomatoes, cut out bruised and rotten areas, and remove the stem area. Cut the fruits into 4 equal parts, squeeze out the juice using a meat grinder, juicer or blender.
Separate the pulp and discard it. Pour the juice into an enamel-lined saucepan, place over medium heat, and bring to a boil.
When the first bubbles appear, reduce the power, add granulated sugar, salt and ground pepper, and boil for another half hour.
Next, add clove buds, peppercorns, nutmeg and cinnamon, simmer for 10 minutes.
After this time, pass the garlic through a press and place in a saucepan. Pour in the vinegar solution and stir.
Wash the jars with soda, sterilize them, pour the juice into containers, and roll up the lids. Turn the container upside down and leave for a day.
Transfer the tomato juice to a cool place. Can be consumed 1 month after application.

With dill

overripe tomatoes - 2.3-2.5 kg.
fresh dill - 1.5-2 bunches
table vinegar (6-9%) - 120 ml.
granulated sugar (preferably cane) - 30 gr.
crushed salt - 15 gr.
bay leaf - 5 pcs.

Wash the fruit and remove all inedible parts. Squeeze the juice out of the tomatoes; for these purposes, use a strainer and a meat grinder, then pass the mixture through gauze (2-3 layers).
Pour the mixture into a thick-bottomed saucepan, add granulated sugar and salt, and bring the mixture to a boil.
After the crystals have dissolved, pour in table vinegar, set the power to minimum, and simmer the juice for a quarter of an hour.
Wash the dill bunches, tear off the stems, and chop the petals. Place in a saucepan with the mixture and add a bay leaf. Wait until the mixture boils again and begin processing the cans.
Place a glass container in a large saucepan, fill it with water at room temperature, and place on the stove. Boil over medium heat for about 15 minutes.
When the containers are processed, dry them with a towel and leave them at room temperature to completely evaporate the moisture.
Pour the juice into still warm jars and immediately seal with lids. After cooking, let the juice cool, then transfer it to the basement/cellar.

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

Video: how to make homemade tomato juice for the winter

Recipes for tomato juice for the winter through a meat grinder will help you prepare a real treat for yourself and your loved ones. This drink will help you recharge your batteries in the harshest cold weather. It contains a large amount of vitamins and microelements necessary for health. Preparing juice is very simple, the main thing is to stock up on fresh tomatoes and choose the appropriate recipe.

Classic recipe

It’s easy to prepare a drink with a familiar taste. The recipe for tomato juice for the winter through a meat grinder involves the use of the following ingredients:

Tomatoes – 10 kg.
Sugar – 100 gr.
Salt to taste.

Prepare fresh tomatoes for processing. To do this, rinse them thoroughly in running water. Cut out all damaged areas and stems.
Cut the tomatoes into small cubes.
Pass through a meat grinder.
It is best to use a special juicer attachment. If it is not there, then you will have to additionally filter the resulting slurry using a sieve. This way you can free the juice from the seeds and peel.

Pour the juice into a large container and place on the flame. Add salt and granulated sugar. Stirring constantly, wait until the liquid boils.

Tomato juice through a meat grinder is stored all winter in sealed glass jars. Before pouring juice into them, they should be thoroughly sterilized. The processing time for a two-liter jar is about 20 minutes. Don't forget to sterilize the lids too.

It is best to pour juice into one or two liter jars.

After the juice begins to boil, remove the foam from it. Boil for another two minutes. Pour into prepared jars. Seal with lids. Place the jars with the lids down, wrap them in a warm blanket and leave them to cool in this state.

Once the jars have cooled completely, store them. It is best to store tomato juice through a meat grinder at home in a cellar or cool closet.

Recipe with spices and vinegar

A drink with a rich spicy taste can be made using a different recipe. The following components are required for preparation:

– 11 kg.
Sugar - 500 gr.
Salt – 180 gr.
Allspice – 32 peas.
Ground cinnamon – 3 tsp.
Cloves – 8 buds.
Nutmeg - a pinch.
Garlic – 3 cloves.
Ground red pepper – 0.5 tsp.

Rinse the tomatoes in running water. Remove all stalks and places where signs of spoilage are visible. Cut the tomatoes into small slices.
Scroll them through a meat grinder. Strain using a sieve.

Pour the prepared juice into the pan and cook for 30 minutes over low heat. Add salt and sugar. Cook for another 10 minutes. After that, enter all other components. Cook for another 10 minutes.
Pour the prepared juice into pre-sterilized jars. Seal tightly with lids. Wrap in a warm towel or blanket and leave to cool.

You can improve this recipe for tomato juice for the winter through a meat grinder by adding chopped bell pepper to it. This will make the taste of the drink softer and richer.

Store canned drinks in a cool place.

Recipe with basil

If you love the classic Italian combination of basil and tomatoes, then you will definitely like this juice. To prepare it, prepare the ingredients:

Tomatoes – 5 kg.
Green or purple basil - 1 large bunch.
Salt about 100 gr.
Sugar – 100 gr.

Rinse all tomatoes thoroughly. Remove all spoiled parts and stems. Cut into cubes. Scroll through a meat grinder and grind through a sieve.

Pour the prepared juice into the pan and boil for 20 minutes. After this, add salt, sugar and chopped basil.

You can also use dried basil for this recipe, but it is better to give preference to fresh herbs.

Pour the prepared juice into carefully sterilized jars and screw the lids on tightly. Place the jars with the lids down. Wrap in a blanket. Wait until it cools down completely.

Tomato juice with onions and peppers

Those who want to know how to make tomato juice through a meat grinder more piquant should pay attention to this recipe. It requires the following components:

Tomatoes – 9 kg.
Bell pepper – 3 pcs.
Garlic – 5 cloves.
Onion – 1 head.

Rinse the vegetables and remove all spoiled parts. Remove the seeds from the peppers. Peel the tomatoes and chop into cubes. Chop onion and pepper.

To quickly peel tomatoes, plunge them into boiling water for a couple of seconds and then immediately cool them in ice water.

Grind all the vegetables through a meat grinder. Grind the resulting pulp through a metal sieve. Pour the juice into the pan. On a low flame, wait until it boils.

Pour the finished juice into sterilized jars and seal with lids. Wrap it in a blanket and wait until it cools completely. After this, you can store the juice in a cool room.

Choose a recipe that suits you and prepare delicious and healthy juice for the whole family.

No matter how appetizing this vegetable is, often in order to cope with a generous harvest, it has to be processed, rolled into jars, dried, and frozen. Many housewives twist or grind vegetables to prepare a healthy and tasty drink. You can prepare it from just one main ingredient - without adding any spices or preservatives. The composition may be very simple, but despite this, preparation takes more than one hour - it will take time to prepare the dishes, grind, cook and seal.

The five most commonly used ingredients in recipes are:

Tomato juice recipes differ in the choice of pureeing technology and the use of taste-correcting products - vegetables and spices. It is worth noting that a drink prepared at home, according to most chefs, is qualitatively different from packaged store-bought juices. It is homemade preparations that are recommended by nutrition experts for regular consumption - especially for people prone to stress and those who want to lose a few extra pounds.