A simple and easy recipe for making tomato juice, which you can later use for various soups and sauces. Very tasty and drinkable like homemade and healthy juice. Follow recipe.
A concise explanation of tomato juice preparation
Ripe tomatoes are picked and placed in crates, where we leave them to stand for 2-3 days. Then they should be cleaned, washed and cut into smaller pieces (quarters or cubes, depending on the desire).
During cutting, unhealthy parts should be removed and boiled briefly to make them softer and easier to squeeze.
After straining, the resulting juice is boiled longer than the initial boiling, if you want a puree-like consistency, or shorter if you want a drinkable juice consistency.
During cooking, remove the foam from the top, and at the end add salt and sugar if the tomatoes are too sour for your taste.
During cooking, the juice should be stirred from time to time, and when it starts to thicken, stir it more often so that it does not burn.
Glass bottles of 1 liter are used for storage, which should be washed the day before preparation and cooking, and heated in the oven before filling. Covers (dry) can be sprayed with 96% alcohol for additional sterilization.
Tomato juice is usually stored in 200 ml or 1 liter glass bottles, so if you have a restaurant nearby or know someone, ask them to store juice bottles for you. The green color of the jars helps to prolong the freshness for many years (although we doubt you will use them up before then) and to retain the beautiful red color.
Tomato juice without sugar
You can also prepare tomato juice without adding sugar. Although the sugar in the recipe is intended to soften the acidity of the tomatoes and serves as a natural preservative, the juice can also be made without sugar. The ingredients and preparation method are the same as in the previous recipe, only without adding sugar. If you don't want to use a preservative, add basil to it. Basil essential oils are full of compounds that can naturally preserve winter health. Estragole, cineole and other ingredients of basil essential oil prevent the reproduction of bacteria in food and destroy them. Therefore, you can freely use it in the preparation of any winter coat.
When pouring, be sure to leave 1 cm of space from the top. Wipe all the edges and close the bottles with caps. Then the jars must be placed in boiling water. If you are using square jars, soak them in boiling water for 15 minutes, while 10 minutes is enough for round jars. After removing the jars from the water, leave them to cool covered with a blanket overnight.
In the morning, close all the jars well, and if you notice that they are not, repeat the procedure in hot water.
Use in the kitchen
When the juice has cooled, store it in the pantry in a dark, dry and cool place. You can also keep it in the fridge so it doesn't spoil and stays fresh longer. If you prepare sugar-free tomato juice, keep it in the refrigerator until ready to use. Pasteurized tomato juice (stored in hot jars and wrapped in blankets until gradually cooled) can be stored for up to 7 months. But since it is very tasty, you will hardly be able to resist it for that long. After opening, use the juice within a few days and be sure to store it in the refrigerator.
Freezing tomato juice
In addition to the classic method of canning and storage, tomato juice can also be frozen. After cooking, let the juice cool, then pour it into freezer containers. Be sure to leave 1–2 cm of space, as liquids expand when frozen. Label the package with the date you prepared it and store it in the freezer. Frozen tomato juice can last up to a year. If you plan to use smaller amounts of juice, you can freeze the juice in ice cube trays. Once the juice cubes are frozen, place them in a clean bag and store in the freezer. This allows you to use the required amount without having to defrost.
Ingredients:
6.5 kg of tomatoes (before cleaning)
2 Tablespoons of salt
4 Tablespoons of sugar
Preparation:
Wash the tomatoes well.
Clean and cut into pieces.
Grind with a tomato grinder.
Pour into a pan, add salt and sugar and cook. When it boils, cook for another 10-15 minutes.
Heat the bottles in the oven for 10 minutes at 100 degrees.
Pour hot tomatoes into hot bottles.
Place a piece of cellophane soaked in alcohol or brandy on each bottle, tighten with a rubber band and put the cap on.
Wrap the bottles in a towel and leave them to cool for 24 hours.
2nd Recipe Tomato Juice
Ingredients:
10 kg of tomatoes
3 Tablespoons of salt
6 Tablespoons of sugar
NOTE:
Same procedures as the first recipe, only different quantities.
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