Tomato juice can be safely called a universal product. It is both a pleasant aromatic drink, an excellent alternative to tomato sauce, and a delicious sauce for meat and fish dishes. A big advantage - tomatoes for a drink can be taken even from fruits that have lost their presentation.
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Classic tomato juice
Product yield: from 3 kg of tomatoes - 5 half-liter jars of juice.
Main Ingredients:
- tomatoes - 3 kg;
- table salt - 1 tablespoon;
- sugar - 2 tablespoons.
Additional ingredients (to taste) - cloves, black pepper or peas, cinnamon.
Cooking process. Wash the tomatoes, cut into medium slices, remove the stalk. Put in a saucepan and steam over low heat, stirring constantly, for 10-15 minutes (tomatoeslet the juice). Rub the resulting tomato mass with a potato grinder or a spoon through a sieve into a second pan. For the preparation of the product, you can also use not very ripe fruits, which will give the drink a pleasant sourness. Add salt, sugar and additional ingredients to the resulting juice (taste). Mix. Bring to a boil and simmer over low heat for 15-20 minutes. White foam formed during boiling take off spoon. 5 minutes before cooking, the juice is tasted and the salt-sugar is adjusted to your liking. The boiling juice is poured into sterile jars and rolled up with sterile lids. Turn upside down and wrap. After complete cooling, the juice is stored in a dark place at room temperature.
Important! Salt and sugar added to the product are preservatives. Their presence in a certain concentration is necessary.
Tomato juice with pulp (using a juicer)
Product yield: from 5 kg of tomatoes - 4 liters of juice.
Ingredients:
- tomatoes - 5 kg;
- table salt (not iodized) - 2 level tablespoons (the slide is cut with a knife);
- sugar - 4 level tablespoons.
Cooking process. Wash the tomatoes, cut into small wedges. Pass through a juicer. Remaining cake (seeds, skin, veins) rub through a fine sieve with a spoon. Pour the juice obtained after carrying out all the manipulations into a saucepan, add salt and sugar. Mix. First put the pan on high heat, bring to a boil. Reduce the fire and boil for 5-6 minutes (the resulting white foam do not collect - shewill turn into pulp). To prevent the juice from "running away" on the stove, do not pour the pan to the brim. Taste, add missing ingredients if desired. Pour into sterile jars, roll up.
Tomato juice through a meat grinder (there may be seeds in the juice)
Product yield: from 2 kg of tomatoes - 1.5 liters of juice.
Ingredients:
- tomatoes - 2 kg;
- salt - 2 teaspoons;
- sugar - 2.5 teaspoons;
- vinegar - 15 ml.
Cooking process. Tomatoes are washed, peeled (dip the vegetable into a container of boiling water for a couple of minutes, take it out and immediately lower it into a container with cold water - this will speed up the removal of the outer dense film). Cut into slices and pass through a meat grinder (it is advisable to use special nozzles for juice or a sieve with the smallest holes). The resulting juice is poured into a saucepan, brought to a boil and cooked for 10 minutes over low heat. White foam are filming spoon. Add salt and sugar. Stir and cook for another 5 minutes. After pouring in the vinegar, mix. Pour into sterile jars, roll up.
Natural tomato juice
Ingredients:
- tomatoes.
Cooking process. The approach to obtaining juice from tomato fruits in this recipe can be any: rubbing boiled tomatoes through a sieve, using a juicer or a meat grinder. The only condition is that after boiling, cook the tomato mass for at least 30 minutes, constantly collecting white foam. Pour into sterile jars and roll up. The convenience of this recipe is that each consumer chooses the missing ingredient (salt, sugar, spices) to his liking.
The most delicious tomato juice recipe: tomatoes, salt, sugar and... love!
Little secrets: before use, the juice must be shaken, it is more pleasant to use it cold, after opening the jar, do not store for a long time (make blanks in small jars).
Do you make canned tomato juice?
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