Tomato juice is obtained by pressing mature, freshand necessarily healthy tomato fruit. At the same time, the most valuable components are extracted from tomatoes, which are sugars, mineral salts, acids and vitamins, as well as aromatic and coloring substances. Waste after wringing is less valuable in nutritional terms, but they can be used to make tomato paste or seasonings.
That is, juice is a very valuable product. Especially it is useful for children, patients and convalescents. It contains almost all the vitamins found in plant foods, including vitamin A and ascorbic acid. Having learned how to make tomato juice, you will get a pleasant refreshing drink with excellent taste, which is able to quench your thirst well.
Recipes given in the article are particularly relevantfor those who have grown a rich harvest of tomatoes. How to make tomato juice for the winter? At home you can prepare a high-grade quality drink from tomatoes. It is stored in fresh and natural form. The juice is prepared without sugar or with the addition of a small amount. The storage time is provided by the sterilization and tightness of the container, which is filled almost to the top (do not top up bottles or jars by 1-1.5 cm).
This is a good home-made recipe for making juice from ripe tomatoes. The sharpness can be adjusted to taste. How to make tomato juice with added sugar and hot sauce "Tabasco"? You will need products:
- 3 kg of very ripe tomatoes, remove the attachment to the peduncle (white core) and cut into lobules;
- 1¼ cup sliced with celery leaves;
- ⅓ cup chopped onions;
- 2 tablespoons sugar;
- 1 tablespoon of tea salt;
- black pepper;
- ¼ teaspoon (tea) sauce "Tabasco".
This recipe describes how to make tomato juice,which can be stored without pasteurization in the refrigerator for one week. All ingredients are placed in a stainless steel saucepan with a heavy bottom. Bring to a boil and cook, without covering the lid, for about 25 minutes. After the mixture has completely cooled, it is wiped through a sieve, the juice is poured into a bottle (yield about 1 liter), the remaining mass is used for cooking seasonings and sauces.
If a large harvest of tomatoes is collected, you can use a recipe that describes how to make tomato juice without sugar. Ingredients:
- 3 kg of tomatoes ripe and whole (without damage and stains) washed, remove the white middle, cut into quarters;
- 1 tablespoon (tea) salt;
- spices to taste.
Tomatoes with salt and spices cook with a weakheating for 30 minutes or until ready (should become soft). The mixture is passed through a juicer, the resulting liquid is poured into a stainless steel saucepan and brought to a boil. Hot juice is immediately poured into hot sterilized jars, without topping them up. Roll up sterilized metal covers, turn upside down and leave it until the complete cooling (preferably at night). Store in the refrigerator for a long time. Another way of storing: the finished tomato juice is poured into polyethylene containers (after it has cooled down) and is frozen. Before use, take it out and leave it until it is defrosted and gets a room temperature.
How to cook tomato juice to make itpreserved all the vitamins and nutrients? It is best to use tomatoes that are grown in your garden. Some people make juice by diluting tomato paste, but this product turns out to be less valuable. Ingredients:
- 2 ½ kg of fresh ripe tomatoes are washed and cut into 4 parts (the core is removed);
- ½ small red bulb;
- 1 stalk of celery with leaves, cut into several pieces;
- 1 tablespoon (tea) of sugar;
- 1 tablespoon (tea) salt;
In a saucepan of stainless steel spreadtomatoes, onions and celery, cover with a lid and boil over medium heat, stirring, for 30 minutes. Tomatoes should become soft. Remove the pan from the fire, take the onions and celery. Pass the mixture through the juicer. Add sugar, salt and pepper to the juice. Bring to a boil, boil for 5 minutes, pour into hot sterilized jars and tightly seal. After the juice has cooled, it is stored in the refrigerator. The remaining waste in the juicer (you can store them in the refrigerator for no longer than 3 days) is used for cooking seasonings.