Food and drinkBeverages

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

Just worth mentioning: there are many recipes, telling how to prepare tomato juice at home. They differ from each other either radically, or in details. Invariably one: at the entrance we have tomatoes of any sort, of any size and almost any degree of maturity, and at the output - a delicious and wholesome tomato juice. This is the best fate for those fruits that were rejected when sending tomatoes to pickling or marinating.

Now we need to explain why the production of tomato juice at home is the process from which to exclude the juicer. This device extracts liquid from tomatoes, but retains most of the pulp, extremely valuable and useful. Along with the skin and seeds, it somehow equates to the cake and is thrown away. Therefore, the recipe below is aimed at obtaining a thick, uniform juice containing enough pulp to not lose its value.

So, at the entrance - a bucket of tomatoes (which roughly corresponds to 6 kg of fruit). Wash them, cut off the damaged parts, cut into several pieces and put them in a fire-proof container of the appropriate size. A pan with a thick bottom, a cast iron boiler, etc. will suit. Capacity should be placed on a slow fire and cook, from time to time stirring.

Water at the same time do not need to add - mature tomatoes are 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 the loss of vitamins and nutrients. On the contrary. If raw tomatoes are cooked for a long time, the amount of natural antioxidants that inhibit the aging of cells and prevent the formation of malignant tumors increases significantly.

After the tomato brew boils, it should be simmered on the stove for about an hour. As a result, the fruits should so boil to be easily rubbed hot through a wire mesh. The more they decay, the less will be the cake.

The output should be 3-4 liters of juice - thick as mashed potatoes. It is again brought to the boiling point on fire, gets rid of by noise from the foam and is poured into previously sterilized cans. It remains to roll them and store at room temperature.

Another recipe provides the production of tomato juice at home without cooking. After preparation, the fruits are blanched for 1-2 minutes in boiling water, after which they are dipped in cold water for the same time. After this procedure, peel from tomatoes is removed very easily. Then they are placed in a colander over the 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 salted, then bottled according to the prepared banks and sterilized (1 liter - 20-30 minutes, 2-3 liters - 30-40 minutes). Further operations are as usual.

After the production of tomato juice is completed, you can do anything with it. You can just drink, after diluting because of the density of boiled water (compare the juice, cooked in this way and passed through the juicer - feel the difference). You can add salt, hot red pepper, etc. to it.

Such a production of tomato juice at home allows, absolutely nothing in it without adding, make it sweet and sour. The first is obtained from large fleshy overripe tomatoes, its something most pleasant to drink. And small fruits give juice with sourness, which is much more universal. They can fill borscht, it is good to put out cabbage rolls or stuffed peppers, from it is prepared an excellent sauce for lasagna. Finally, this juice is used as a preservative for whole sweet peppers, peeled tomatoes.

Remember that, in addition to indisputable advantages and usefulness, tomato juice has a number of contraindications, so everything is fine.

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