Homemade juice is much better than purchased juice. After all, you know what ingredients you put there, so there will be no harmful additives and preservatives. Forget about purchased juices and make your own juices.
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The basics of making homemade tomato juice
Ripe and fresh vegetables are suitable for juice. If you take unripe tomatoes, the juice will taste sour, and overripe tomatoes will turn out to be a bland and tasteless product. The following varietal tomatoes are ideal for canned juice:
- Kharkiv 55;
- Market miracle;
- Akhtubinsky;
- Tamanets 172;
- Brecodey;
- Lighthouse.
Homemade juice from these varieties is the highest quality and tastiest.
For processing, you will need: sharp knives, spoons, a sieve, a juicer or a meat grinder. They should not be made of toxic or fusible materials. Use high-chromium cast iron, stainless steel and heat-resistant plastic utensils and objects. Juice cans should be thoroughly rinsed, dried and sterilized.
IMPORTANT! You need to close the jars only with clean lids. The less air you leave between the neck and lid, the longer the juice will last without losing vitamin C.
Processing and storage of juice
Tomatoes for juice must be selected fresh, not wrinkled or rotten. In this case, pre-cooking is not required for conservation. Cooking can spoil the taste and reduce the amount of beneficial trace elements in the finished product.
If, nevertheless, the tomatoes are spoiled, peel them of dark skins and rotten places, cook them over medium heat for 15 to 25 minutes, periodically removing the foam. According to the recipe, add salt and other seasonings to the juice, after cooling it can be poured into jars.
Fresh tomatoes must be squeezed, the juice heated to 80 degrees and immediately poured into containers. This procedure will reduce the activity of pentose - it causes a rapid settling of the pulp and leads to separation of the finished juice over time. You don't need to heat fresh juice if you are going to consume it for a couple of days. Then it will turn out to be a 100% natural product.
REFERENCE! Before seaming, additional sterilization of the finished product can be carried out. For half-liter cans, the sterilization time is 25 minutes, for 2 and 3 liter cans up to 60 minutes. But if you have good sanitary conditions for storage, this procedure is not necessary.
Turn the rolled up jars with the lids down and wrap them tightly with an old blanket or towel. Once it has cooled to room temperature, it can be put away for permanent storage. The juice does not deteriorate at temperatures from 0 to +5 degrees in a dark place.
The classic tomato juice recipe
For 1 liter of juice you need 1.5 kg of tomatoes. Thoroughly wash, process and remove the skin from vegetables, then cut them into pieces and pass through a juicer or meat grinder. Use a fine sieve to remove the seeds.
Then it all depends on your preferences - you can add seasonings, salt. But the classic recipe doesn't involve any additives.
Pour the juice into the jars and wait for it to cool. And remember, homemade juice always comes with pulp, you don't need to get rid of it.
Do you make canned tomato juice?
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse