Tomato juice is one of the most healthy drinks, which must certainly be on our table year-round. It is a valuable source of vitamin C and other beneficial substances found in tomatoes. In addition, juice can serve as a dressing or base for making sauces, meat and vegetable dishes. Therefore, advice to the hostesses: try to stock up on them in winter in large quantities!
Cooking technology
How to close
tomato juice for the winter
? Cooking it at home, like any similar drink, is associated with some nuances. Firstly, peeled berries, fruits or vegetables should be chopped by passing through a meat grinder, or finely chopped with a knife. You can crush with a wooden pestle. Too thick a mass is usually diluted with boiled water: about 100 g for every kilogram of product. But tomatoes are juicy vegetables, so you usually do not need to add water to tomato juice. Cooking at home in the subsequent stages is somewhat different from how other drinks are prepared from natural raw materials. It is preserved with pulp, it is not filtered through gauze. Then the workpiece must be boiled for 35-40 minutes at a temperature not exceeding 45 degrees (over low heat), stirring and removing foam. After this, the liquid must be boiled, poured into pre-sterilized containers along the edge of the neck and rolled up.
Accelerated ripe tomato juice
Quickly and without hassle, you can close such tomato juice. Cooking at home is as follows: wash the tomatoes, chop them with a blender or through a meat grinder. Place the raw materials in an enameled basin or pan and cook, removing the foam, until it ceases to form. Then pour the juice into ready-made warmed half-liter and liter cans, sterilize for 15-20 minutes and roll up.
Skinless tomato juice
If you want to get a drink of a more delicate consistency, you can cook tomato juice in this way. Cooking at home begins with the fact that washed tomatoes are poured with hot water. When the peel bursts, it must be removed. Then grind the vegetables and boil the resulting mass. At the next stage of how to prepare homemade tomato juice, wipe the boiled tomatoes through a sieve so that grains do not get into the drink. Put the strained mass back into the pan and boil it by adding salt (1 teaspoon for each liter) and, if you like, sugar to taste. Cooking time is 25 minutes. Pour hot liquid into cans and roll up. Since acid in juice has its own, and you put preservatives in the form of salt and sugar, the liquid should not be fermented without additional pasteurization. But to be safe, warm the cans in a water bath for about half an hour.
Useful Tips
Finally, a couple more tips on how to make tomato juice, and not only it. After pasteurization of the beverage container, do not get out of the water bath, but leave it to cool there. When you take it out, do not take the jars directly to the basement, let them stand at room temperature for 2 weeks. Check periodically for mold in the liquid. If everything is fine, then after 14 days send your juice for long-term storage.
Drink it to your health!