Tomato juice for the winter

Tomato juice for the winter

This is the simplest recipe for tomato juice, without salt and spices.

Necessary ingredients:

• 
  1.3 - 1.5 kg of tomatoes

This amount is enough to get 1 liter of tomato juice.

Step-by-step instruction:

1. 
   Wash the tomatoes at least twice, let the water drain.
   
   
   Important! To ensure that the juice has a rich bright red color and a pleasant taste, you need to choose for the preparation of evenly-colored tomatoes with thin skin and juicy dense flesh.
   
   


2. 
   Cut the tomatoes into halves with a stainless steel knife, remove the core, that is the place to which the stem was attached.


3. 
   Cut the halves of tomatoes into smaller pieces and pass them through a meat grinder or chop in a blender.


4. 
   Scroll the tomatoes into an enamel or steel saucepan and heat to almost boil.


5. 
   Do not let the tomatoes cool down, wipe them two times through a sieve. The wiped juice should have a uniform consistency.
   
   
   Important! If you want to get a higher quality juice, use two different sieves: first rub the tomatoes through a large-mesh sieve, then through a smaller one.
   
   


6. 
   Pour the juice into a clean enamel or steel saucepan, put on medium fire.


7. 
   Bring the juice to a boil and cook it for 3-5 minutes, until the foam ceases to stand out.


8. 
   Pour boiling juice over dry, warmed jars to the very top, cover the jars with pre-boiled lids and begin sterilization.
   
   
   On a note! The time of sterilization of tomato juice is determinedthe volume of cans: 0.5-liter cans should be sterilized for 20 minutes; banks with a capacity of 1 liter - 30 minutes; banks with a capacity of 1.5 liters - 40 minutes; banks with a capacity of 3 liters - 1 hour.
   
   


9. 
   After sterilized cans, let the juice cool down, then remove it for storage.

Tomato juice with salt

If you do not like the taste of "pure" tomato juice, you can close the tomato juice for the winter with salt and sugar.

Necessary ingredients:

• 
  8-9 kg of tomatoes


• 
  100 g of sugar


• 
  salt to taste

Step-by-step instruction:

1. 
   To prepare the juice, take the ripe red fruit.


2. 
   Wash tomatoes carefully and cut each tomato into quarters.


3. 
   Fold the tomato slices in a large saucepan with a thick bottom.
   
   
   Attention! Use for making tomato juice,as well as any other acid-containing billets, only such a dish that is not oxidized can be used. The best is an enameled or steel pan with a thick, heavier bottom. To make juice in aluminum ware it is impossible.
   
   


4. 
   Put the saucepan on medium heat, cover with a lid and allow to boil, then reduce the fire to a minimum.


5. 
   Stew the tomatoes until they are soft, and the peel does not begin to separate itself from the pulp.
   
   
   Attention! The exact time of extinguishing tomatoes in advance can not be named, it depends on the type of your tomatoes and the amount of juice that you intend to get.
   
   


6. 
   Remove the pan from the heat and cool the contents.


7. 
   In small portions, wipe the prepared tomatoes through a sieve to obtain a uniform juice.


8. 
   Add salt and sugar to the tomato juice, put juice on the fire again.
   
   
   Important! When you are preparing tomato juice, useonly the simplest salt. Salt for blanks should not be iodized, nor marine, nor containing any additional additives. The salt of the finest grinding is also not suitable. The best option is the usual large salt, in which the crystals are clearly visible.
   
   


9. 
   Bring the tomato juice to a boil and cook for 10-15 minutes.


10. 
    Pour the juice into a dry sterilized jar and roll it in sterile lids.


11. 
    Bottles with juice turn upside down, wrap them and let them cool down slowly, and then put them away for storage.

Read also the recipe for salted tomatoes.

Tomato juice with pulp

This tomato juice for winter is easier to prepare in the sense that it does not need to be cooked. But for the same reason he needs sterilization.

Necessary ingredients:

• 
  1.2 kg of tomatoes


• 
  2 tsp. salt

Step-by-step instruction:

1. 
   To make tomato juice, take slightly overripe, soft tomatoes, but without damage and mold.


2. 
   Tomatoes thoroughly wash, try during washing do not damage the skin, so that the juice does not flow ahead of time.


3. 
   Blanch the tomatoes. To do this, transfer them to a colander and put them into a large saucepan with boiling water for 1-2 minutes, and then immediately into a pan with cold water - also for 1-2 minutes.
   
   
   On a note! The success of blanching depends on how muchthe temperature difference between hot and cold water is great. For soft tomatoes, use water that is not boiling, but very hot, with a temperature of about 90 degrees, and in the cold water it is best to add pre-cooked ice.
   
   


4. 
   Remove the peel from tomatoes prepared in this way, after blanching it will be very easy.


5. 
   Wipe the tomatoes through a colander using a wooden crush in an enamel bowl.


6. 
   Filter the juice through a sieve or gauze.
   
   
   Attention! If you want to get more juice, choose for round tomatoes - they are much more juicy than long ones.
   
   


7. 
   Add salt to the tomato juice and stir well until it dissolves completely.


8. 
   Wash the jars for juice and sterilize.


9. 
   Pour the juice over the jars and cover with boiled metal lids.


10. 
    Re-sterilize the juice jars (you will determine the time of sterilization depending on the volume), then roll them up and put them upside down for cooling.

Video recipe for canned homemade tomato juice for the winter.

Watch the video to find out how easy it is to get delicious tomato juice at home, and how to conserve it without much hassle.