Tomato juice for the winter; two homemade tomato juice recipes

Tomato juice for the winter - two recipes for homemade tomato juice

Tomato juice is prepared a little differently than regular tomato juice. But, like tomato juice, it can be used as a borscht dressing or for making second courses. What is the difference between juice and fruit drink? Firstly, taste. Tomato juice is the most sour, and this taste has its fans who prefer to create fruit juice rather than juice.

An ancient recipe for tomato juice

Our grandmothers and great-grandmothers prepared fruit juice using this recipe when there were no refrigerators, and not enough people had heard of pasteurization. This is a fairly ordinary recipe, but the fruit drink turns out amazing. Spicy, with sourness - this is exactly what is needed to dilute the blandness of any dish.

To make fruit juice, only ripe tomatoes are needed. It is better to put the overripe and green ones aside and use them for making adjika.

Tomatoes should be washed, cut into two parts and the hard space where the stem is attached should be removed.

Then, the tomatoes are placed in a pan in layers and sprinkled with plenty of salt. And so on, layer by layer, until you fill the entire pan.

Now you need to put a wooden circle on the tomatoes and put pressure on top. In this state, the tomatoes should stand for at least 3 days in a warm place. When juice with foam appears on top, and a specific sour smell appears, the oppression can be removed and the pan taken to the cellar, covering it with a thick cloth (A collection of different and interacting tissues form organs) .

If necessary, scoop out fruit juice with tomato pieces into a mug, grind through a sieve, and use as intended.

At the moment, this method has been somewhat improved, because not everyone has a basement or cellar, but it is necessary to store the workpieces.

Modern method of making tomato juice

In this case, you should use the same aspects of selecting tomatoes as in the previous recipe.

Wash the tomatoes, cut them into pieces that are comfortable for you and grind them through a meat grinder, including the skin. It is fundamentally! After all, the skin contains the enzymes necessary for souring.

Pour the purchased juice into bottles, approximately 2/3 of the jar. Cover them with napkins and place them in a warm space for a couple of days. When a “cap” of foam appears on top of the juice, you can stop the souring and start making tomato juice for the winter.

If you wish, you can grind the juice through a sieve to get rid of seeds and skins, but this is not necessary. Pour the juice into a saucepan, add salt and bring to a boil. Tomato juice must be boiled down, skimming off the foam from time to time until it begins to appear. Usually this is 20-25 minutes, over low heat.

Tomato juice

Ingredients

Tomatoes – 4 kilograms;

Salt – 2 tablespoons.

17 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

These days there are a lot of recipes for canning vegetables and fruits for future use. But, perhaps, one of the oldest remains as vital as ever. This is tomato juice or tomato juice. Above all, it is a good seasoning for borscht and cabbage soup. Also a base for making various tomato sauces instead of pasta from the store. What could be better than new tomatoes? You can make a spicy sauce from fruit juice by adding a mixture of pepper, garlic, dry herbs and sugar. And many, many more dishes. For more than one year now, I have been constantly making this fruit drink in the fall.

Take tomatoes and salt.

Wash the tomatoes thoroughly. Only whole, undamaged fruits, without wormholes or dents, are useful.

Cut into two parts if the tomatoes are small and into three or four if they are large.

We remove the space where the stem attaches to the tomato.

Grind the chopped tomatoes through a meat grinder. Pour the fruit juice into a deep saucepan.

Cook the fruit drink over low heat for 25-30 minutes until foam begins to form. Salt and turn off.

Pour the hot fruit juice into sterilized jars and seal with sterilized lids. Turn the top upside down and wrap it in a warm blanket. Keep in a blanket until completely cool. The indicated amount of tomatoes yields approximately 5 half-liter cans of fruit juice.

Tomato juice is ready. Let's use this invaluable gift of summer in the winter.

Tomato juice for the winter

Tomato juice made from tomatoes will always be needed in the winter and in the cool season, when there are no new seasonal tomatoes. With the addition of fruit juice, the most delicious borscht comes out; it can also be added to almost all other dishes, or consumed on its own.

Making and preserving fruit juice does not take much time. The difference between fruit drink and tomato juice is that juice is a liquid without the skin and seeds of a tomato, while fruit drink is made with peel and seeds, or with cake. In my opinion, fruit juice is excellent for making various dishes, and tomato juice is better for consumption on its own, although juice, of course, can also be used.

For production, you will also need a meat grinder, 10-15 pieces of 0.5 liter jars or 5-7 pieces of 1-1.5 liter jars, steel canning lids, and a seaming machine. If you plan to store fruit juice in the cold (cellar or refrigerator), you don’t need to roll up the steel lids, but you can get by with nylon (plastic) ones, but cans of fruit juice rolled up with steel lids can be stored longer.

Ingredients:

Perfectly ripe tomatoes 3-5 kg

Making tomato juice:

1. Wash the tomatoes well and sort them so that there are no spoiled fruits. Then cut them into random pieces that will fit in a meat grinder.

2. Grind the tomatoes into a meat grinder - our fruit drink is ready.

3. Pour the tomato juice into a saucepan and put on fire. After boiling, boil for 15-20 minutes.

4. While the fruit drink is bubbling, you need to sterilize the lids and jars - I sterilize each jar over steam for about a minute, I have a special lid with a hole for this. Jars can also be sterilized in the oven or microwave.

5. After boiling for 20 minutes, pour the fruit juice into jars and seal well using a seaming machine, turn the jars upside down and wrap them up - just in case;)

Recipes for making tomato juice for the winter

Useful characteristics of tomato juice
An ancient recipe for tomato juice
Modern methods of making fruit juice

Tomato juice is an irreplaceable winter preparation for making a large number of dishes. Fruit juice is a component not only of homemade borscht, but also of stews, seasonings and sauces for meat. Only fruit juice prepared at home from ripe tomatoes will make it possible to create culinary masterpieces with the smell of summer and not a small amount of vitamins. Doctors and nutritionists advise using the product as an independent dish, explaining that it is not inferior in taste and health to tomato juice.

Sweet pepper, parsley, dill, basil and cilantro will not only enrich the preparation with vitamins, but will also give it a special smell and unique taste. The ease of production and unique taste have made fruit drinks popular in various countries around the world. In cookbooks you can find a huge number of both old and modern recipes for winter preparation.

Useful characteristics of tomato juice

Tomato juice is a unique product that contains a huge amount of vitamins and minerals needed by the human body in winter and spring. Most of the vitamins that make up tomatoes are not destroyed by heat treatment and long-term storage.

Useful elements of tomato preparation:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, C, B, PP;
organic compounds of various types of acids;
mineral complex consisting of magnesium, potassium, calcium, iodine, sulfur and phosphorus;
pectin;
cellulose;
carbohydrates;
proteins.

An ancient recipe for tomato juice

Recipes for tomato juice can be found not only in modern cookbooks, but also in ancient notebooks among forgotten tips for making winter dishes. Modern nutritionists advise paying attention specifically to the usual recipe for fruit juice without preservation, for the production of which you need ripened tomatoes without greenish and overripe spots. To make a blank you need:

wash the collected fruits;
cut into several parts and remove the attachment points of the stalk;
Place the tomatoes in layers in a saucepan, sprinkling any level with coarse salt;
press down the workpiece with a prepared oppression placed on a piece of wood board;
keep the tomato at room temperature for at least 3 days;
After a sour aroma and snow-white foam appear, remove the workpiece for storage in a cool place.

Pros:

ease of manufacture;
greatest retention of all nutrient particles;
no need to purchase glass containers and sealing caps.

This drink has a special sour taste with notes of pungency.

Modern methods of making fruit juice

Professional chefs have adapted fruit juice without preservation to modern living conditions and created the latest recipes for the dish. In modern cooking, there are two basic recipes for making tomato preparations.

The principle of making the first version of fruit drink:

mince the cooked tomatoes;
pour the composition into unstained jars and place in a warm space for fermentation;
after foam appears, pour the juice into the pan, add salt and simmer over low heat for 30 minutes;
Pour into sterilized jars and seal.

Stages of making fruit drink without fermentation:

pass the washed fruits through a meat grinder;
Pour the tomato mass into an enamel container, add salt, sugar, bay leaf, sweet pepper and herbs to taste;
cook for at least 1 hour over low heat;
Pour into clean, sterilized jars and seal.

Preparing preserves for the winter is an essential procedure for every housewife. In any cellar you can see a huge number of closed vegetables and fruits, including tomato juice. Among the large number of recipes, anyone can choose the option that suits their particular needs.

In the following video, watch the recipe for homemade tomato juice.