Tomato juice at home

Tomato juice at home

Many people like tomato juice, and it deserves respect. Indeed, in tomato juice, cooked according to all the rules, most of the substances contained in fresh tomatoes remain, even during long-term storage. So tomato juice speeds up metabolism, improves digestion, has an antioxidant effect on the body, contributing to its rejuvenation. However, it is not always all the necessary quality requirements meets the drink, bought in the store. There are almost no vitamins in it. Therefore, if you want to not only enjoy the taste of the drink, but also expect to feel its beneficial properties, it is better to make tomato juice at home. Yes, and it will taste better, especially since the presence of a large number of recipes allows you to choose.

Cooking Features

To make tomato juice tasty, healthy and well kept, you need to know a few important points.

  • For the tomato juice, hard fruits, immature or barely ripe, are not suitable. Preference is better to give slightly overripe vegetables. Otherwise, the juice will come out too sour, you will not want to drink this, and you can only use it for refueling.
  • It is not necessary to choose small and even vegetables for the juice. For it is quite suitable large fruits, uneven, with injuries. The main thing is that they are not rotten.
  • Tomato juice can be preserved without adding any additional products, even without sugar and salt, but still to increase its preservation and improve its taste, salt, sugar, spices, vinegar, other vegetables or even fruits are most often added to it. .
  • Juice that has not been cooked can only be stored in a refrigerator, and its shelf life does not exceed two days. If you prepare the drink for the winter, it must be boiled or sterilized in jars. In addition, you need to sterilize the jars themselves and the lids to them, and before sterilization they should be thoroughly washed with soda.
  • Banks can be sterilized not only by steaming, but also in the oven or in the microwave. If you decide to use the oven, put the jars in it before it is turned on, otherwise they may burst due to the temperature drop. Liter cans are sterilized at 150 degrees for 10 minutes, three-liter - 20-30 minutes. It is necessary to notice the time after the temperature in the oven reaches the set value. Remove the jars from the oven with dry hands, put them on a dry surface, otherwise they may crack.
  • The cans are filled with hot juice gradually, allowing them to warm up. For security, it does not hurt to put a metal object under the bottom of the can.
  • They close the cans of juice tightly, otherwise the drink will not last long. To do this, you can use screw caps or metal, rolling special key. Polyethylene covers for this will not work.
  • Cool banks with tomato juice should be in an inverted form in a steam bath. Then there is an additional preservation of the drink.
  • To make tomato juice at home you need kitchen appliances. It is best to use a juicer, but you can do with a meat grinder. However, in this case it is necessary to get a special nozzle. Otherwise, the tomato mass will have to additionally grind through a sieve, and this is a very time-consuming and time-consuming exercise.

Tomato juice in winter can not only be drunk. It is used to prepare cocktails, sauces and various dishes.

Classic tomato juice recipe

Composition (6 liters):

  • ripe tomatoes - 8 kg;
  • sugar - 180 g;
  • salt - to taste.

Method of preparation:

  • Wash with soda and sterilize the jars. Let them dry.
  • Wash the tomatoes, cut the seal near the stem, as well as the damaged areas.
  • Blow water over the tomatoes, peel. Cut each into several slices.
  • Skip the tomato slices through the meat grinder or squeeze the juice out of them using a juicer. If you use a meat grinder, grind the resulting puree through a sieve so that seeds do not fall into the juice.
  • Pour the juice into a saucepan, add sugar and set on fire.
  • On a low heat, bring to a boil, dissolving sugar.
  • Boil the juice, stirring for 5 minutes. Be prepared for the formation of foam on the surface to be removed.
  • Trying to taste the juice with a clean, dry stainless steel spoon, salt it to your taste.
  • Boil another minute and start pouring into prepared jars without removing the pan from the heat.
  • Spray the jars filled with the juice with boiled lids.
  • Put the jars, turning over, on a flat surface and cover with warm old clothes or a blanket.

Banks can be removed to the pantry only after they are completely cooled. If you have a basement, then you can store tomato juice in it, closed according to the classic recipe, for two years. When storing juice at room temperature, it is better to drink it for a year.

Tomato juice with vinegar

Composition (9 l):

  • tomatoes - 12 kg;
  • sugar - 0.5 kg;
  • table vinegar (9 percent) - 0, 25 l;
  • mustard seeds - 20 g;
  • garlic - 3 cloves;
  • salt - 180 g;
  • hot pepper - a pinch;
  • carnation - 10 pcs .;
  • allspice peas - 30 pcs .;
  • nutmeg - a pinch.

Method of preparation:

  • Wash the tomatoes, remove all damaged areas and stalks. Slice the tomatoes into large chunks and pass through the juicer. If there is no such equipment in your home, you can use a meat grinder, but after it you must rub the mashed potatoes through a sieve so that the skin and seeds do not get into the juice.
  • Cut the garlic as small as possible.
  • Prepare sachets: put garlic pieces, cloves, mustard seeds, and allspice of peppercorns in a cloth bag. If desired, they can simply be wrapped in gauze.
  • Place tomato puree in an enamel container. While stirring, bring to a boil and boil for 30 minutes.
  • Add salt, sugar, hot pepper and nutmeg to juice. Continue cooking, stirring, for another 5 minutes.
  • Dip sachets with spices in a saucepan. Cook for 5 minutes, remove. Pour in vinegar, stir, boil for 2 minutes and remove from heat.
  • Pour juice over sterilized jars, roll up with boiled lids, turn over. Cover with a blanket and wait for complete cooling. After that, banks of juice can be put down the bottom and sent to storage in the pantry.

The juice prepared according to this recipe has a spicy taste and is stored for a long time even at room temperature. However, by its usefulness it is inferior to homemade tomato juice prepared according to the previous recipe.

Tomato juice with bell peppers

Composition (6 liters):

  • tomatoes - 7 kg;
  • Bulgarian pepper - 1 kg;
  • sugar - 0, 2 kg;
  • salt - to taste.

Method of preparation:

  • Wash the pepper. Cut each vegetable in half lengthwise, remove the seeds. Cut each half into 2-3 parts. Pass the pepper through a meat grinder through a nozzle with small holes or pureeze it with a blender.
  • Wash and re-pick the tomatoes. Remove the stalk. Cut off any damaged areas. Cut into large chunks and pass them through the juicer. If there is no juicer, use a meat grinder, do not forget to screw on it a nozzle, which will delay the seeds and skin.
  • Mix tomato puree with chopped pepper, put vegetable mass in an enameled pan or other container with similar properties (only aluminum will not work). Put on the fire.
  • After the juice boils, reduce heat, add sugar and cook for 40 minutes. Do not forget to periodically mix the contents of the pan so that the vegetable mass does not burn.
  • Salt to taste and cook for another 5 minutes. Salt in advance is not worth it, because it is not known exactly how much liquid will evaporate, so if you salt the juice at the very beginning, there is a risk of over-salting it.
  • While the juice is boiling, prepare jars for it. To do this, they must be thoroughly cleaned, preferably using baking soda, and then sterilized using your usual method.
  • Lids, suitable for banks, must also be washed and boiled for 5-10 minutes.
  • Pour the juice through dry sterilized cans, filling them up to the neck. Roll up.
  • Leave to cool upside down under a warm blanket.

The banks with the juice cooled to room temperature can be stored for storage in the pantry. During the year, they will stand for sure.

Tomato juice with apples and beets

Composition (3 liters):

  • fresh tomatoes - 2 kg;
  • fresh apples - 1, 5 kg;
  • fresh beets - 0, 5 kg;
  • salt - 20 g.

Method of preparation:

  • Wash the apples. Cut out their core. Using a juicer, squeeze the juice out of them. If there is no juicer, you can peel the apples and grate or grind with a blender. Meat grinder can also help you in this task.
  • Wash and peel the beets. Cut it into pieces. Mince, squeeze.
  • Wash the tomatoes. For 2 minutes, immerse in boiling water. Remove with a slotted spoon and cool. Take off the skin. Cut out stem and seals near them. Remove damaged areas. With the help of a juicer or meat grinder with a special nozzle get tomato juice.
  • Mix tomato puree with apple and beetroot juice. Place in an enamel container and place on the stove.
  • When the juice boils, add salt and boil for 5 minutes.
  • Fill sterilized jars with juice, cork them.
  • Let the jars cool under a warm blanket upside down.

Juice prepared according to this recipe has a very unusual taste, but do not fear that it will be unpleasant. If you are afraid of experiments and are wary of new dishes, you can prepare such juice quite a bit, on trial. You can store it at a temperature not higher than 20 degrees for six months.

Tomato juice is multifaceted, its taste can vary greatly depending on the spices used, other vegetables, the proportions of sugar and salt. Therefore, experienced housewives love to experiment, preparing tomato juice at home according to the most unusual recipes - it’s impossible to buy in a store.

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