Tomato Juice for Winter Without Sterilizing
If you do not have a blender, you can pass the tomatoes through a meat grinder. However, I do not recommend using a juicer, because after processing the tomatoes in it, you will get juice without pulp, while all the pomace will remain in the special compartment. Such juice will be less rich both in flavor and in consistency.
Updated : 31 March, 2026
Easy
About 20 min.
Ingredients
1.5 kilograms
Tomato
4 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make tomato juice for winter without sterilizing? Prepare the ingredients. It is better to buy the tomatoes at the market. You can choose any variety, but it is best if they are ripe and meaty. The thickness, color, and quality of the tomato juice depend on this. The meatier the tomatoes, the sweeter and thicker the juice will be.
Step 2
Rinse the tomatoes under water, cut them in half, and remove the stem area together with the core, that is, the part where the stem was attached and goes inward into the tomato. After removing the stem area, cut the tomatoes into wedges.
Step 3
Transfer part of the tomato wedges into a blender bowl and blend them well until you get tomato purée. Pour the purée into a pot, then put a new portion of tomato wedges into the blender and blend again. Process all the tomatoes this way.
Step 4
Choose a larger pot for cooking, because the juice will bubble and may spill out of a small saucepan. Add salt to the tomato purée in the pot. At this stage, you can also add ground black pepper if you like. The juice can also be made without any spices at all. In that case, salt and pepper it just before drinking.
Step 5
Place the pot with the tomato purée over medium heat and bring it to a boil. Do not cook the juice over high heat, because it will bubble too strongly, and hot juice may splash onto you and cause burns. While cooking, foam will form on the surface of the tomato juice. There is no need to remove it, as the foam will gradually subside on its own. Cook the tomato juice, stirring occasionally, for 10-15 minutes after it comes to a boil. The cooking time depends on the ripeness of your tomatoes.
Step 6
To make the tomato juice smoother, rub it through a sieve. This will help remove small bits of skin and seeds. Pour the prepared tomato juice back into the pot and heat it again.
Step 7
Prepare the glass containers in which the juice will be stored. Sterilize the jars and lids in advance in any convenient way: in the oven, over steam, in water, or even in the microwave.
Step 8
Pour the finished hot juice into the sterilized jars, seal them or close them with sterile lids. Turn the jars of juice upside down and cover them with a blanket or thick towel. Let the juice cool completely. The next day, put the tomato juice away for storage. It is best to store the finished product in a cellar or basement, where it is always cool and dark. It is not recommended to store juice made without sterilizing for more than 2 years.
Author note
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