Just worth mentioning:there are many recipes that tell how to make 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 discarded when sending tomatoes to pickling or pickling.
Now we need to explain why manufacturingtomato juice at home - the process from which to exclude the juicer. This device extracts liquid from tomatoes, but retains most of the pulp, which is 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 tomato (which is aboutcorresponds to 6 kg of fruit). Wash them, cut off the damaged parts, cut into several pieces and fold them into 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 be topped up - mature tomatoesalready almost 94% consist 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, hisIt is necessary to torment the plate 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 brought back on fire to boiling, gets rid by noise from the foam and is poured into previously sterilized jars. It remains to roll them and store at room temperature.
Another recipe provides the production of tomatojuice 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 with tomatoes is removed very easily. Next, 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 juicecompleted, you can do anything with him. You can just drink, previously 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 in domesticconditions allows, absolutely nothing in it not adding, to make it both 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 a great lasagne sauce is prepared. 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 it's good that everything is in moderation.
