Making tomato juice at home will provide you with a tasty and he althy drink for a long time

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Immediately worth mentioning: there are many recipes that tell you how to make tomato juice at home. They differ from each other either radically or in details. One thing is invariable: at the entrance we have tomatoes of any variety, any size and almost any degree of maturity, and at the exit - the most delicious and he althy tomato juice. This is the best fate for those fruits that were rejected when sending the tomato crop for pickling or pickling.

Now we need to explain why making tomato juice at home is a process from which a juicer should be excluded. This device extracts liquid from tomatoes, but retains most of the pulp, which is extremely valuable and useful. For some reason, along with the skin and seeds, it is equated with cake and is thrown away. Therefore, the recipe below is aimed at obtaining a thick, homogeneous juice containing enough pulp so as not to loseits value. So, at the entrance - a bucket of tomato (which roughly corresponds to 6 kg of fruit). Wash them, cut off the damaged parts, cut into several pieces and put them in a fireproof container of the appropriate size. A heavy-bottomed pot, cast-iron cauldron, etc. will do. The container must be put on a slow fire and cook, stirring from time to time.

Water does not need to be added - mature tomatoes already contain almost 94% of it. Let them boil in their own juice. Also, do not be afraid that such a production of tomato juice at home will be accompanied by a loss of vitamins and nutrients. Vice versa. If raw tomatoes are boiled for a long time, they significantly increase the amount of natural antioxidants that inhibit the aging process of cells and prevent the formation of malignant tumors.

After the tomato brew boils, it needs to be simmered on the stove for about an hour. As a result, the fruits should be so soft that they can be easily rubbed hot through a wire sieve. The more they boil, the less cake will remain. The output should be 3-4 liters of juice - thick, like mashed potatoes. It is again brought to a boil over the fire, gets rid of the foam with a slotted spoon and is poured into pre-sterilized jars. It remains to roll them up and store at room temperature.

Another recipe provides making tomato juice at home without boiling. After preparation, the fruits are blanched for 1-2 minutes inboiling water, after which they are dipped in cold water for the same time. After this procedure, the skin from the tomatoes is removed very easily. Then they are placed in a colander over an enameled container and kneaded with a wooden pestle. From 1.2 kg of tomatoes, a liter of juice is obtained. If necessary, it is filtered and s alted, then it is poured into jars prepared for conservation and sterilized (1 liter - 20-30 minutes, 2-3 liters - 30-40 minutes). Further operations - as usual.

After the production of tomato juice is completed, you can do whatever you want with it. You can just drink it, having previously diluted it with boiled water due to the density (compare the juice prepared in this way and passed through a juicer - feel the difference). You can add s alt, hot red pepper, etc. to taste.

This kind of making tomato juice at home allows you to make it both sweet and sour without adding anything to it. The first is obtained from large fleshy overripe tomatoes, it is the most pleasant to drink. And small fruits give juice with sourness, which is much more versatile. They can be seasoned with borscht, it is good to stew cabbage rolls or stuffed peppers in it, an excellent sauce for lasagna is prepared from it. Finally, this juice is used as a preservative for whole sweet peppers, peeled tomatoes. Remember that, in addition to undeniable advantages and usefulness, tomato juice also has a number of contraindications, so everything in moderation is good.