Tomato juice is obtained by pressing ripe, fresh and always healthy tomato fruits. 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 squeezing 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. It is especially useful for children, sick and recovering people. 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 a great taste that can quench your thirst.
The recipes given in the article are especially relevant for those who have grown a rich tomato crop. How to make tomato juice for the winter? At home, you can make a full-fledged high-quality drink from tomatoes. It is stored fresh and natural. Juice is prepared without sugar or with the addition of a small amount. Duration of storage is provided by sterilization and tightness of the container, which is filled almost to the top (do not add bottles or jars of 1-1.5 cm).
Recipe 1
This is a good homemade recipe for ripe tomato juice. The sharpness can be adjusted to taste. How to make tomato juice with sugar and Tabasco spicy sauce? Products required:
- 3 kg of very ripe tomatoes, remove the place of attachment to the peduncle (white core) and cut into slices;
- 1 ¼ cup chopped with celery leaves;
- ⅓ cup chopped onion;
- 2 tablespoons sugar;
- 1 teaspoon of salt;
- black pepper;
- ¼ tablespoons (teaspoon) of Tabasco sauce.
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 heavy-bottomed stainless steel pan. Bring to a boil and cook, without covering, for about 25 minutes. After the mixture has completely cooled, it is rubbed through a sieve, the juice is poured into a bottle (approximately 1 liter yield), the mass remaining on the sieve is used to make seasonings and sauces.
Recipe 2
If you have harvested a large crop of tomatoes, then you can use the recipe that describes how to make tomato juice without sugar. Ingredients:
- 3 kg of ripe and whole tomatoes (without damage and stains) are washed, white means are removed, cut into quarters;
- 1 teaspoon of salt
- pepper;
- spices to taste.
Tomatoes with salt and spices are cooked with gentle heating for 30 minutes or until tender (should become soft). The mixture is passed through a juicer, the resulting liquid is poured into a stainless steel pan and brought to a boil. Hot juice is immediately poured into hot sterilized jars, without topping them up. They are rolled up with sterilized metal covers, turned upside down and left until completely cooled (preferably at night). Store in the refrigerator for a long time. Another storage method: the finished tomato juice is poured into plastic containers (after it cools down) and frozen. Before use, they take it out and leave it until it thawes and acquires room temperature.
Recipe 3
How to make tomato juice so that all vitamins and nutrients are preserved in it? It is best to use tomatoes that are grown in your garden. Some people make juice by diluting tomato paste, but this product is less valuable. Ingredients:
- 2 ½ kg of fresh ripe tomatoes are washed and cut into 4 parts (core removed);
- ½ a small red onion;
- 1 stalk of celery with leaves, cut into several parts;
- 1 teaspoon sugar
- 1 teaspoon of salt
- pepper.
Put tomatoes, onions and celery in a stainless steel pan, cover and cook over medium heat, stirring for 30 minutes. Tomatoes should become soft. Remove the pan from the fire, remove the onions and celery. Pass the mixture through a juicer. Sugar, salt and pepper are added 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 waste remaining in the juicer (it can be stored in the refrigerator for no longer than 3 days) is used to make seasonings.