When a lot of tomatoes have ripened in the garden and you urgently need to do something with them, do not hesitate to boil tomato juice. It can be the basis for various sauces, used for cooking first courses and just be a healthy drink. But the most interesting thing is that after a fifteen-minute heat treatment, the amount of lycopene in these red vegetables increases one and a half times (compared to fresh fruits).
No preservatives, such as vinegar or citric acid, are added to tomato juice. Ripe tomatoes have enough of their organic acids. But for a good preservation of the product all winter, pay close attention to the good sterilization of jars and lids. Also, for the preparation of this preservation, choose only ripe fruits, not rotten.
From fleshy varieties you get a thicker drink, from juicy - more liquid. So choose for yourself which option you prefer. Now let's start cooking.
Tomato juice can be made without extraneous additives at all, and already when used, put salt and other spices to taste. Below are similar recipes. Now I offer a very tasty version of the preparation of this drink, not standard, with the addition of bell pepper. Having made such a yummy once, you will return to this recipe again and again.
Ingredients:
- tomatoes - 6 kg
- red bell pepper - 100 gr.
- bay leaf - 2 pcs.
- black peppercorns - 10 pcs.
- salt - 1 tbsp.
- sugar - 2 tbsp.
Cooking method:
1. Wash the tomatoes, cut them into arbitrary pieces and pass through the juicer.
Be sure to take sweet peppers that are fleshy and ripe. Only such a vegetable can give maximum flavor to the finished juice. Tomatoes, if possible, take thin-skinned and juicy ones, from these you get more liquid, less waste.
2. Cut the Bulgarian pepper in half and dip into the squeezed juice. As an option, scroll the pepper along with the tomatoes or take sweet ground paprika instead. Cover the pot with the workpiece and put on a strong fire to boil. Keep an eye on the process, because the boiling liquid can foam a lot and “escape” onto the stove.
3.Sometimes stir the juice with a wooden spoon or spatula so that the settling pulp does not stick to the bottom. After boiling, make medium heat and cook for 30 minutes under a closed lid (you need to cover so that moisture does not evaporate into the ceiling). You need to cook such canned food in enameled or stainless steel dishes. Do not use aluminum pans, they oxidize when in contact with acids.
For a pleasant aroma, you can add a few stalks of parsley to the boiling juice, for spiciness - half a chili pepper. Remove these ingredients before pouring into glass.
4. You can not remove the foam, it will boil down and disappear. After 10 minutes of cooking, add salt, sugar, parsley and peppercorns, stir, let dissolve and try. If you do not have enough salt or sweetness, add the necessary component. Continue cooking for another 20 minutes.
5. A couple of minutes before the end of cooking, remove the bay leaf and pepper from the pan (if you used it cut). At this point, the jars should be sterilized in your favorite way.
6. Pour the finished hot juice into sterile jars and roll up with boiled lids. Turn the blanks upside down and let them cool. You can store this preservation in the apartment, in a dark place.
Tomato juice through a juicer: a simple recipe without sterilization
The fastest way to make tomato juice is with a special tool - a juicer. It can be either mechanical or electrical. The latter option, of course, will work faster. When there are a lot of red fruits, this recipe will help them process them quickly enough. The essence is simple: squeezed juice, cooked, flavored, closed and wait for winter. In addition, it is not necessary to sterilize the finished preservation, it is enough to do this with empty jars.
Ingredients:
- tomatoes - 12 kg
For 1 liter of juice:
- sugar - 2 tsp
- salt - 1 tsp
How to cook:
1. Wash the tomatoes, cut into pieces that will fit into the filling hole. Cut out the place where the stem was attached. Run all the pieces through the juicer. Twist the cake that will remain 2-3 more times to get more nutrient moisture. To extract even more liquid from the waste, warm it up and squeeze it through cheesecloth.
2. Pour the resulting juice into a saucepan of a suitable volume (or divide into two bowls). Add sugar and salt as needed.
How much sugar and salt should be put in 1 liter of tomato? The classic norm is 1 teaspoon of salt and 2 teaspoons of sugar.
3. While stirring, bring the workpiece to a boil, then reduce the heat. Boil your red drink from now on for 15 minutes. At the same time, sterilize the jars and lids.
4. A lot of foam will form during the cooking process. To make it go away - vigorously stir the juice, at the end of cooking there will be no foam.
5. It remains to pour the juice into carefully sterilized jars and roll up. Turn the preservation over onto the lids, wrap it in a warm blanket or towel and wait until it cools completely. After that, remove the tasty tomato to a permanent storage place. A glass of such a drink will be very useful for both adults and children. After all, it is of the highest quality, natural, without unnecessary and harmful additives.
Juice with pulp from fresh tomatoes through a meat grinder - you will lick your fingers
If you do not have a juicer, then you can use a conventional meat grinder, the simplest one, without any attachments. Now there are many modern kitchen appliances, there are also meat grinders with nozzles for squeezing juice. If you have one on the farm, then use it using the recipe above. The same option is suitable for those who have the most ordinary meat grinder.
Such a tomato turns out to be thick, with pulp and seeds. It can be used to make gravies, dressings, sauces. Or you can just drink and get healthy substances.
Ingredients for a 3 liter jar:
- tomatoes - 4 kg
- salt - 1 tbsp.
Cooking:
1. Wash the tomatoes, cut into large pieces, remove the stalks. Pass all prepared fruits through a meat grinder and pour the resulting rather thick mass into a saucepan.
If you want a more delicate consistency of the finished juice, remove the skin from the tomatoes first.
To make this quick and easy, make a cross cut on the top of each tomato. Dip vegetables in parts in boiling water for 30-60 seconds. Then immediately transfer them with a skimmer to prepared cold water (the steps are the same as when boiling eggs). Then the skin can be easily removed.
2. Bring the puree mass to a boil over high heat, while stirring occasionally. Then reduce the heat and cook the workpiece for 30 minutes. Add salt 3 minutes before cooking.
3. You need to pour the juice into well-sterilized jars. It is convenient to use a funnel for more accurate work. Pour the tomato up to the edge of the jar and roll up. Well, then everything is according to the standard scheme: turn it over, wrap it up, cool it and put it in a dark place where the sun's rays do not fall.
How to make tomato juice without a juicer (recipe without salt and sugar)
This is a very good recipe for those who do not use either a meat grinder or a juicer. It does not need any devices at all, except for a sieve, which can be found in any kitchen. The finished product is thick and rich, with a bright taste. At the same time, you do not need to add either salt or sugar, complete naturalness is preserved.
Ingredients:
- tomatoes
Cooking method:
1. Wash the tomatoes well and cut into slices. Medium-sized fruits can be cut into 4 parts, small ones - in half. Cut out the stalk during processing.
2. Place the chopped tomatoes in a heavy bottomed saucepan and place over low heat. Stir the pieces with a wooden spoon or spatula so that they do not burn. After a short time, juice will begin to stand out. After 10 minutes, the tomatoes will sink and become covered with liquid. After a few more minutes, the mass will boil. Do not forget to be around and mix all this time.
3. After boiling, cook the workpiece for 3 minutes, turn off the heat and let it cool completely. It is convenient to cook tomatoes in the evening, and in the morning continue cooking the tomato.
4. Pour the cooled mass into another pan through a sieve or colander. Grind the pulp with a spoon so that only seeds and skins remain in the sieve, pressing in one word.
5. Put the squeezed tomato on the stove and bring it to a boil. Salt and other seasonings you can add immediately before use to your liking.
In order for the juice to be well stored, you need to try and conscientiously sterilize the jars and lids, before washing them with soda or mustard powder.
6. Boil the juice for 10 minutes and you can pour it into jars while hot. To prevent the glass from bursting, pour gradually, allowing the jar to warm up. You can also put a thin knife blade under it or put it on a metal grill.
7. Screw the caps on immediately or roll them under the machine. Turn over, check for leaks (nothing should seep through the lid) and wrap under a fur coat. When the tomato juice has cooled, put it in a dark, cool place, preferably in the basement or cellar. As you can see, everything is ingenious - simple! And from myself I will add that it is also delicious.
Homemade tomato juice with a blender. Video recipe on how to properly boil tomato juice
A blender is an indispensable assistant in the kitchen. With its help, sauces are made (for example,), and blanks (for example,), and pastries (for example,), and. In general, a lot of things can be done, including tomato juice.
This is a quick recipe. It will come in handy when there are a lot of tomatoes, there is little time, everything needs to be processed quickly. And you don’t have to grind through a sieve, a blender will help make thick and tasty juice. How to do this, see the video.
This is how you can quickly and easily close tomato juice for the winter. Choose any recipe, cook with pleasure and in a good mood and everything will turn out delicious. And in this particular case, it is also useful. Bookmark the recipe and visit my blog more often, there are many great recipes.
