Homemade tomato juice is delicious and healthy. You don't need to have a juicer in your kitchen to make it. A metal sieve can be used to separate the mash. There are several ways to make tomato juice without a juicer.
The first way. If you want the juice thicker, first boil the tomatoes, and then rub through a fine sieve. You will need intact, whole ripe fruits. Fill them with water so that it covers them completely, place them on the stove and bring to a boil. Drain the water, let the tomatoes stand for 0.5-1 hour and drain the water again. Repeat the process several times until there is no water left in the pot. Rub the tomatoes, from 6 kg you get 2.5-3 liters of thick natural juice.
Second way. If you prefer a liquid consistency, make tomato juice through a meat grinder. Burst, spoiled fruits will go. Rinse and dry them, cut off tasteless places. Cut into 4-6 slices and twist in a meat grinder. Strain the resulting mass through a metal sieve. The yield of pure juice from 6 kg of vegetables is 5 liters. By the way, raw tomato mass is rubbed faster than boiled tomatoes.
Regardless of how you got the juice, prepare it for the winter according to this recipe: put salt and sugar in the juice, boil for 15-20 minutes, pour hot into steam-treated jars or bottles. For 1 liter of juice, take half a spoonful of table salt and a spoonful of sugar. There is no need to sterilize the juice, it is already well stored in the basement, cellar or in some other cold place.
