How to prepare tomato juice. Harvesting of tomato juice for the winter

Rules of preparation of juice from seasonal tomatoes and harvesting it for the winter and fans for passionate fans of tomato juice.

2015-11-25 11:19:49 57

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the Selection of tomatoes

To get the maximum amount of tomato juice as a source of material to use ripe and juicy fruits tomatoes. It is better if the tomatoes will be even slightly overripe. Variety of tomatoes doesn't matter, for almost all kinds of tomatoes fairly ratio: 1,5 kg of tomatoes at the output will give 1 liter of tomato juice. This is what you should pay attention, selecting tomatoes for juicing.


Thoroughly washed and dried tomato fruits, they are cleaned from the stems and cut into pieces. Small – in two, large – bigger number of pieces. When cutting tomatoes, you must ensure that the dimensions of the pieces were comparable to the size of feeding hole of the juicer. Next, the juicer. Device with electric drive will cope with the task of separating the juice from the cake faster in the case of a mechanical juicer will have to be patient because the process takes approximately times longer.


Overflow of freshly pressed tomato juice in a saucepan (preferably enameled), add the salt and sugar, based on 1 teaspoon salt and 2 teaspoons sugar to 1 liter of juice. In addition to salt and sugar to tomato juice are often added with cinnamon, cloves, nutmeg, garlic, allspice, red pepper and other spices. Bringing the weight of the tomato to boiling, the fire should be reduced and on low heat boil the juice for about 10 minutes, collecting a dollop of noise and foam. Left to pour the juice in sterilized jars and close them with sterile lids. After that, cans of juice is turned upside down, wrapped up in a blanket and leave at night to cool down. Tomato juice is ready! Bon appétit!

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