Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato one. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different tomatoes cherry, which have the sweetest fruits of unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, combined with spicy fried chicken and it turns out very mushrooms nutritious snack, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in spicy mixture from ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.
All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.
Tender cutlets from chicken breast It’s easy to prepare with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to prepare juicy and tender cutlets, this is wrong! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add to chicken fillet cream, White bread and mushrooms and onions will turn out amazing delicious cutlets, which will appeal to both children and adults. During mushroom season, try adding wild mushrooms to the minced meat.
It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.
Seeds of poor germination are a common occurrence for Russian market. Normally, cabbage germination should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is good if at least 30% of the seeds germinate from such a package. This is why it is so important to choose the right supplier. In this article we will look at varieties and hybrids white cabbage, who deservedly received the love of gardeners.
Receive fresh, environmentally friendly and aromatic vegetables all gardeners strive. Relatives happily accept the food home cooking from your own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, it’s worth trying to grow several aromatic plants, which will give your dishes new tastes and aromas. What greens in the garden can be considered the best from a culinary point of view?
Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When cooking, it was decided to focus on the smell and taste of the vegetable, and make traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat in winter light spring salad
The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.
Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella, easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.
Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can practically grow vegetables all year round
We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors
Thanks to the efforts of breeders in Lately the range of coniferous perennials has been expanded unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have not yet been able to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that the best way suitable for the site. We will talk about the most interesting of them in the article.
Recipes for preparing tomatoes for the winter are not limited to cooking tomato sauce, pasta or ketchup, do you agree? Homemade tomato juice is great way maintaining a rich harvest, as well as tasty and healthy drink for the whole family. Today I offer a recipe for tomato juice without sterilization: everything is quite simple, fast and affordable.
Many housewives know how to make tomato juice at home and store it for the winter, and there are many ways. For example, you can get juice from tomatoes the old-fashioned way - using a meat grinder. Some people prefer to use a juicer, but personally, I find it most convenient to prepare tomato juice through a juicer.
In addition, options for this vegetable preparation They also differ in composition. So, for example, you can roll up exclusively natural tomato juice without any additives. However, before drinking such a drink you really want to at least add some salt, so I advise you to season it when boiling. In addition, tomato juice is often flavored with herbs and spices: allspice or black pepper, clove buds, cinnamon sticks are used... In general, whatever your heart desires - the main thing is that you like the finished product.
A few words about tomatoes. It is clear that it is best to process those fruits that you have grown yourself or bought from a trusted seller. The amount of tomato juice directly depends on the variety, degree of ripeness and juiciness of the vegetables. I don’t know what type of tomatoes I have (unfortunately, I didn’t ask my parents, who are the direct sponsors of this recipe), but 5 kilograms of fruit yielded exactly 4 liters of homemade juice. If desired, it was probably possible to squeeze out even 4.5 liters, but the unbearable heat in the kitchen and fatigue took their toll...
Ingredients:
Cooking the dish step by step with photos:
Using this recipe, we will prepare homemade tomato juice for the winter from tomatoes with the addition of salt and sugar. It is clear that each housewife uses her own amount of salt and sugar, and I offer the layout of products that our family likes. The finished tomato juice is balanced in taste.
Wash the tomatoes, cut large ones into pieces, leave small ones as is. We pass the vegetables through a juicer - we get this heterogeneous pink juice, the amount of which depends on the juiciness of the fruit and the power of the electric assistant. From 5 kilograms of vegetables I immediately got a little more than 2.5 liters of freshly squeezed tomato juice - something my juicer didn’t do very hard.
Even if you have a very powerful juicer, there is a lot of juice left in the pulp, which must be extracted. To do this, rub the tomato mass in portions through a fine sieve, helping yourself with a spoon or spatula.
As a result of simple manipulations and about 15 minutes of relatively active work, I got about 1 more liter 250 milliliters of thick tomato juice. If you try, you can wipe the pulp almost dry.
We combine freshly squeezed juice (from a juicer) and the second batch, which we obtained using a sieve. I have a large 4-liter saucepan, which turned out to be almost full to capacity. If you wish, you can use 2 pans if you are afraid that the juice will run away during cooking.
Immediately add salt (not iodized!) and granulated sugar. For 4 liters of tomato juice I use 4 tablespoons of sugar and 2 tablespoons coarse salt- both without a slide, that is, under the knife. For 1 liter of juice, for example, take 1 tablespoon of sugar and 1 teaspoon of salt.
Place the pan over high heat and, stirring, bring the tomato juice to a boil. During the cooking process, quite a lot of light foam will appear on the surface - there is no need to remove it. In general, the foam is removed so that the finished product (for example, jam) turns out transparent, but we have juice with pulp, so there can be no talk of transparency.
Boil the tomato juice over medium heat for about 5-6 minutes after boiling - during this time the foam will disappear on its own, and the drink will turn from pinkish to deep red. At this stage, it is advisable to taste the tomato juice and adjust it according to your preferences (add salt and sugar if necessary). There is no need to cook the tomato juice any longer - this time is enough for the pulp to cook.
You first had to sterilize the dishes - I do this in the microwave, but you can do it in any way convenient for you (in the oven or on the stove). Wash the soda cans thoroughly or detergent, then rinse in cold water and pour about 100 milliliters of water into the bottom of each. Place in the microwave and steam at the highest power. Since I never make preparations in bulk containers (I don’t like it when open product stays in the refrigerator for more than 1-2 days), roll the tomato juice in liter jars. I steam 4 pieces at once in the microwave for 10-11 minutes. I simply wash the lids, put them in a saucepan, pour in water (so that the lids are completely covered) and boil for about 5 minutes. Pour the boiling tomato juice into the prepared jars, not reaching the edge of the dish a couple of centimeters.
Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they are simply screwed on). By the way, in recent years I have not closed the workpieces with screw lids: my husband does this, since I simply do not have enough strength and the lids do not screw tightly. Girls, if you have the same problem, always ask your stronger half for help! And one more thing: never reuse screw caps, even if they look like new, as this can damage the precious workpiece.
Hi all! Few people don’t like tomato juice; most of us have loved this super healthy, often salty drink since childhood. Did you know that it was invented completely by accident? Yes Yes! Here's what happened.
One day, at the height of the tourist season in 1917, the American French Lick Springs Hotel ran out of orange drink, which was very popular in those days.
What to do, thought director Louis Perrin, and came up with this divine drink. Hotel guests really liked this replacement, and it was also a great thirst quencher, like its orange predecessor. And through a short time this tomato nectar has become very popular.
In Russia, or rather back then in the USSR, he gained fame a little later - in 1936, thanks to the Soviet People's Commissar Anastas Mikoyan. It gained its popularity in the Soviets thanks to propaganda about its usefulness and the content of a bunch of vitamins. Here's the story.
I'm one of those people who just love tomato juice. What if you cook it yourself at home?! It's just a delight! And today we made a selection great recipes, which are also simple to implement. Let's cook!
Homemade tomato juice is actually not that difficult to prepare, if only you have the desire, as they say. This recipe is one of the simplest and is a classic method of preparation.
To obtain it you need the actual tomatoes and salt.
We will need:
- tomatoes
- salt to taste
Preparation:
1. Wash the tomatoes thoroughly and cut out the stems and deformed parts, if any.
We do not cut the fruits randomly large pieces, as your heart desires. We put everything in enamel dishes or a stainless saucepan.
2. Place the selected container on the stove and, stirring occasionally, bring to a boil. In the meantime, you don’t have to get bored, but prepare bottles or other containers into which we will pour the resulting drink.
Remove from heat and bottle. Screw the caps on tightly; if everything is done correctly, the cap should “retract,” as it were.
5. Our tomato nectar is ready! For this recipe, it is not necessary to store it in the refrigerator; you can simply store it in a kitchen cabinet. There it will stay all winter (if you forget about it!).
It's a pleasure to drink this. It is soft and moderately thick. Prepare for the fact that it won’t last long; drink it before winter comes.
A simple recipe for making delicious tomato juice
I really liked this cooking option because there is no need to strain anything through a sieve or cheesecloth, and all the vitamins that are in the peel and seeds will end up in the glass along with the rest of the liquid.
So let's cook!
We will need:
- Tomatoes
- Bay leaf, black peppercorns
- Pickling salt - to taste (in this recipe we used a tablespoon of salt per two liters of the resulting product)
Preparation:
1. First of all, of course, it is necessary to thoroughly rinse the fruits, then cut out excess parts - the stalk and deformed segments. Cut them into small pieces and put them in a blender.
2. We punch everything as thoroughly as possible so that as little as possible remains of solid residue in the form of skins and seeds.
3. Place the resulting mass on fire in an enamel or stainless steel cookware, cover with a lid and wait for it to boil. Add a tablespoon of salt and mix thoroughly until it dissolves.
Then over medium heat you need to boil the tomato mass for a maximum of fifteen minutes. And let cool for ten minutes.
4. In the meantime, we have free minutes, let’s sterilize the containers into which we will pour the resulting juice. We put one bay leaf, three black peppercorns or more into the bottles, depending on your desire.
If you don’t like spices and don’t think they’re entirely appropriate here, don’t add them, it’s a matter of taste.
4. Now pour the drink into the prepared container and close the lids tightly. Turn it over, place it on the lid and let it cool. Our tomato delicacy is ready!
Drink with pleasure Bon appetit!
How to make tomato juice for the winter without a juicer
If you don’t have a blender or juicer, but you definitely want to prepare this wonderful and delicious drink, then don’t despair. Surely you have a good old forgotten meat grinder.
With its help we will prepare juice according to our next recipe.
We will need:
- Actually tomatoes, that's all
Preparation:
1. Wash the tomatoes thoroughly, remove the stems and deformed parts.
Cut into small pieces and pass through a regular or electric meat grinder. Cut the fruits so that they can be conveniently placed in the neck of the kitchen tool.
2. Put the resulting mass on the fire, heat it up, there is no need to bring it to a boil. It must be heated to about seventy degrees, that is, the mass should become hot with the appearance of steam, but not boil. Don't forget to stir periodically.
By the way, tomatoes retain their beneficial properties even during heat treatment.
3. Now you need to rub the hot tomatoes through a sieve using the same ladle that you pour into the sieve or a tablespoon to get pure juice, separated from seeds and skin.
4. Place the resulting mass on the fire and bring to a boil and keep it boiling for five minutes, stirring occasionally.
The foam that will form must be removed; we don’t need it. Pour the resulting drink into pre-sterilized jars. Bottles will also work if suitable caps are available for them.
5. Now roll up or screw on sterile lids. Turn the jars over and let them cool.
Ready! You can put it in a cool place. In winter we will enjoy a vitamin drink from summer!
A very tasty recipe for making juice in a juicer
The advantage of a juicer is that the juice obtained from it contains the maximum amount of vitamins, since useful material evaporated from the entire vegetable - pulp, peel.
In this case, you can leave it to evaporate and calmly do other things.
We will need:
- Tomatoes
Preparation:
1. First, thoroughly wash the fruits and cut out all the deformed parts and stalks. Then we cut the fruits, depending on their size, into halves, quarters, and so on.
2. Prepare the juice cooker, pour about three-quarters of water into the first container - the lowest “saucepan”. We install the second part of the structure on top - the tomato liquid will be drained here. And put the final bowl with holes into which we add the chopped tomatoes.
The “cake” remaining at the end of cooking can be used as an additive for production various dishes or make it out of .
3. Close the top container with the fruits with a lid and place the entire structure on the stove.
As soon as the water boils, reduce the heat. The tube that comes out of the second bowl must be clamped with a special clothespin. As soon as the juice begins to evaporate, we will see it in the tube. You can immediately place a sterilized jar under this tube, or you can squeeze the valve and pour it out periodically as it accumulates.
4. Screw the filled jars with sterile lids, turn them over, checking for leaks, and after cooling completely, put them in a cool place.
Drink to your health, bon appetit!
Tomato juice for the winter at the rate of salt and sugar per 1 liter
One of the classic recipes for preparing a drink using a special attachment for a meat grinder. Everything is quite simple and not time consuming, and in winter it is very tasty and healthy.
Choose ripe ones for cooking. juicy tomatoes.
We will need:
- Tomatoes
Per liter of drink received:
- Pickling salt one third of a tablespoon
- Sugar half a tablespoon
Preparation:
1. Before cooking, be sure to thoroughly wash the fruits. Then we place it, removing spoiled parts of the vegetable and the stalk.
We pass it through a special attachment in a meat grinder, which is called a “manual juicer.”
2. Place the resulting mass on the fire and bring to a boil.
Be sure to skim off the resulting foam. Add salt and sugar to taste. Flavoring additives You don’t have to use it if you don’t like one or the other, or all together. In the recipe I give the value that I add myself.
Let the tomato cook for fifteen minutes.
3. Pour the resulting drink into pre-sterilized jars and screw on the lids.
To prevent the container from bursting when filling, do not forget to place a metal knife or other cutlery under the bottom.
4. Turn the jars over for fifteen minutes to check for leaks. Store in a cool, dark place. Ready!
In winter, you will have something to please your loved ones and fill yourself with vitamins.
Video on how to freeze tomato juice
The prepared tomato drink can not only be prepared in jars and screwed on with lids, but it can also be frozen. What?! You ask? How to freeze this juice?!
And everything is very simple. We freeze the jam for the winter. So why can’t you freeze tomato drink too?
After all, everyone now knows that if a product is subjected to quick freezing it retains most of the vitamins. This means that by defrosting such a product in winter, you can perfectly replenish your deficiency of vitamins and nutrients.
Perhaps someone will say that this is stupidity. How many liters can you freeze in this way?! I won't argue. But there is such a way, and I simply have to tell you about it.
So take note. It might come in handy!
In general, be sure to prepare and drink tomato juice, because it contains great amount all sorts of “useful things” that keep our body in good condition. The drink is very useful for men's and women's health, prevention of cancer, and also for youth and mood!
Do you know why you crave tomato juice so much on an airplane? In fact, scientists have long figured out the reason for this desire - our body requires high-molecular proteins that are contained in this drink. Now imagine how cool this drink is!
I want to tell you a little about serving tomato nectar. It’s good to add herbs and finely chopped vegetables to it - it’s just a storehouse of vitamins and at the same time deliciously beautiful!
It’s also delicious to add various spices to it, such as ground black pepper. Or wet the edge of the glass with water and dip it in salt - it looks impressive and salty lovers will love it.
By the way, this drink is good for those who want to lose weight or are on a diet. After all, despite its nutritional value, it is quite low in calories. Of course, you shouldn’t forget about precautions and contraindications.
We have selected good and simple recipes. I think you will definitely pay attention to at least one of them that you will like.
Surprise your loved ones with homemade delicious nectar. Enjoy your homemade tomato juice!
Bon appetit!
The calendar says that autumn has arrived, but it seems that autumn is in no hurry to take over, giving way to the last warm days to summer. Over the summer we managed to make a lot of blanks from seasonal vegetables, fruits and berries, tomatoes were no exception. And now the orderly rows of jars with pickles and tomato marinades are pleasing to the eye, but the preparations have been made, autumn has already arrived, and the tomatoes still won’t run out. And it seems that we are proud of ourselves for having such a rich harvest, but we also have to think about where to put the surplus. Culinary Eden offers to prepare tomato juice for the winter! When it comes to tomato juice, it becomes clear that you can never have too many tomatoes.
Try preparing tomato juice for the winter using the recipes below. The taste and benefits of this product are undeniable, with proper storage all beneficial properties fresh tomatoes preserved in tomato juice for two years! But winter is the time of year when we especially need vitamins. Instead of vitamin tablets and vegetables of questionable freshness, you can drink a glass of thick, aromatic, fresh tomato juice every day. Choose a tomato juice recipe for the winter, add your favorite spices and make a tasty and healthy drink with your own hands!
Tomato juice for the winter from yellow tomatoes
Ingredients:
1.5 kg of yellow tomatoes per 1 liter of juice,
sugar as desired
salt as desired.
Preparation:
Prepare the tomatoes, wash them thoroughly, sort them so that there are no spoiled fruits, cut off all the ugly parts. Pass the prepared tomatoes through a juicer. If you don’t have a juicer, but really want to make tomato juice for the winter, then pass the tomatoes through a meat grinder and rub the resulting tomato mass through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the tomato juice for 15 minutes, stirring occasionally and skimming off the foam. Pour the finished juice into sterile jars; before sealing, you can add salt and sugar to taste, or you can close it and add salt and sugar immediately before use. Roll up the jars with sterile lids, place the jars upside down, cover with a blanket and leave until completely cool.
Tomato juice with basil
Ingredients:
4-5 kg of slightly overripe red tomatoes,
basil,
sugar,
salt.
Preparation:
Prepare the tomatoes by washing them, removing the stems and cutting the fruits into pieces. Place the cut tomatoes in a juicer; if you don’t have one, then pass the tomatoes through a meat grinder, and then rub the resulting mass through a sieve. Flavored juice ready, all that remains is to make it suitable for storage. Pour the juice into an enamel pan, put on fire and boil the juice for 20 minutes. At this time, sterilize the jars over steam and boil the lids. Add 1 tbsp to the juice. salt and 1 tsp. sugar, add a few sprigs of basil. If fresh basil no, feel free to replace it with dried. Pour the finished juice into hot sterile jars and immediately roll up the lids. Turn the jars upside down, wrap them in a blanket until they cool completely, and store the finished juice in a cool place.
Tomato juice with garlic
Ingredients:
11 kg red tomatoes,
450-700 gr. sugar (to taste),
175 gr. salt,
1 tbsp. vinegar essence or 275 gr. 9% vinegar,
a few cloves of garlic,
30 peas allspice,
½ tsp. ground red pepper,
6-10 clove buds,
3.5 tsp cinnamon,
nutmeg on the tip of a knife.
Preparation:
Wash the tomatoes, peel the stems and cut into several pieces. Press the tomatoes through a juicer to obtain pure tomato juice without peels or seeds. Pour the prepared tomato juice into an enamel pan, put on the fire and cook for 30 minutes, then reduce the heat, while the juice should continue to boil. Add salt, sugar, cook for another 5-10 minutes, then add garlic, vinegar and spices. Cook for another 10-20 minutes, then pour the juice into sterile jars and roll up the lids.
Tomato juice with pulp
Ingredients:
1.2 kg tomatoes,
2 tsp salt.
Preparation:
Tomato juice for the winter prepared according to this recipe does not need to be boiled, but it does require sterilization. To prepare juice with pulp you need ripe tomatoes. Wash them thoroughly, drain in a colander and place in a pan of boiling water for 1-2 minutes. After this, remove the tomatoes and place them in a saucepan with cold water, also for 1-2 minutes. Now you can easily remove the skin from the tomatoes, which is what you need to do. Using a wooden masher, rub the peeled tomatoes through a colander or sieve into an enamel or glassware. Filter the juice through several layers of gauze, add salt. Wash juice jars well and sterilize. Pour the juice into jars, cover with boiled metal lids and sterilize jars of juice. The sterilization time varies depending on the volume of the jar; the larger the volume, the longer it will take to sterilize. Cover the hot jars with lids and turn them upside down until they cool completely.
Tomato juice with bell pepper
Ingredients:
1 bucket of tomatoes,
3 pcs. bell pepper,
3 cloves of garlic,
1 head of onion.
Preparation:
Wash the tomatoes thoroughly and place them in a pan of boiling water for 1-2 minutes. After this, take out the tomatoes and put them in a saucepan with cold water for 1-2 minutes, and then remove the skins from them. bell pepper Wash and remove seeds, peel garlic and onions. Cut all the vegetables into pieces and put everything through a juicer; if you don’t have a juicer, you can put everything through a meat grinder and rub through a metal sieve. Pour the resulting juice into an enamel pan, put on fire and bring to a boil. Boil the juice for 10 minutes, then immediately pour into sterile jars and seal with lids. Before use, add salt to taste.
Tomato juice with dill
Ingredients:
10 kg tomatoes,
1/2 kg bell pepper,
1 bunch of dill with an umbrella,
sugar,
salt.
Preparation:
To prepare this tomato juice for the winter, you will need fresh, ripe, juicy tomatoes; under no circumstances should you use cracked or rotten vegetables. Wash the tomatoes and peppers well, remove the seeds from the peppers. Pass the tomatoes and peppers through a juicer. Pour the resulting juice into an enamel pan and put on fire, bring to a boil and simmer for 30-40 minutes. As soon as the juice boils, throw a sprig of dill into it, add salt and sugar to taste. Pour the finished juice into clean, dry jars, close the lids and turn the jars upside down until they cool completely. This juice should be stored in a cool place.
Tomato juice with vinegar
Ingredients:
1 kg slightly overripe, well-colored tomatoes,
½ tbsp. 8% vinegar,
1 tbsp. Sahara,
½ tsp. salt.
Preparation:
Wash the tomatoes well and cut into pieces. Rub the resulting pieces through a fine sieve or pass through a juicer. Filter the tomato juice through several layers of gauze. Add vinegar, sugar and salt to the resulting juice. Pour the juice into a saucepan, put on fire and bring to a boil, but do not boil, immediately pour into well-heated glass jars, close the lid and sterilize for at least 10-15 minutes. Then refrigerate the jars and store them in a cool place.
Tomato juice with bay leaf
Ingredients:
14 kg of slightly overripe tomatoes,
2-3 sweet peppers,
2-3 bay leaves,
5-6 buds of cloves,
5-6 black peppercorns,
salt.
Preparation:
Wash the tomatoes, cut into large pieces, wash the peppers and remove seeds. Squeeze everything out using a juicer. Pour the resulting tomato juice into an enamel pan, put on fire and bring to a boil. Add spices and salt. Cook over low heat for 5-7 minutes, then pour into sterile jars and roll up the lids.
Tomato juice with celery
Ingredients:
1 kg of tomatoes,
3 celery stalks,
1 tsp ground black pepper,
1 tbsp. salt.
Preparation:
Preparing this tomato juice for the winter should begin by preparing the jar and lid. Wash the jar thoroughly, pour boiling water over it and turn it upside down onto a clean, dry towel. Boil the lid for a few minutes. Wash the tomatoes well, cut into slices and pass through a juicer. Pour the resulting juice into a saucepan, put on fire and bring to a boil. Wash the celery, cut into small pieces, add to tomato juice and bring to a boil again. Then rub the resulting mass through a sieve, boil again, pour the juice into a jar and roll up the lid.
Ingredients:
2 kg fresh ripe tomatoes,
1 l. homemade apple juice,
200 gr. beet juice,
salt.
Preparation:
Wash the tomatoes well and pour boiling water over them. Then cut the tomatoes into slices and rub through a sieve or squeeze out the juice using a juicer. Add apple and apple juice to the resulting tomato mass. beet juice, bring the mixture to a boil. At this time, prepare sterile jars and lids. While boiling, pour the juice into jars and roll up the lids.
Ingredients:
tomatoes,
water.
Preparation:
Wash the tomatoes well, fill them with cold water so that the water completely covers the tomatoes. Simmer over low heat until the tomatoes soften. Then soft boiled tomatoes rub through a fine sieve, and boil the resulting juice by a third. Prepare sterile jars. Pour the boiling juice into prepared jars, cover with a lid and, after cooling, put in a cool place. This juice can be stored for several years. Before use, add salt to taste.
Juicy, fresh, ripe tomatoes produce aromatic, thick juice With rich taste. No store-bought tomato juice compares to homemade juice. Enough simple recipes, a little patience and time and you will be there whole year provided with tasty, appetizing and healthy tomato juice!
If you want to try something new and, moreover, healthy, there is nothing better than making tomato juice for the winter: at home it turns out no worse than store-bought.
Tomatoes - great vegetable(although actually a fruit). Tomatoes can not only be canned, pickled or pickled for the winter. A homemade juice from tomato beneficial properties, perhaps even superior to store-bought.
Tomato juice for the winter with pulp at home
First of all, you need, of course, to know about the proportions for preparing tomato juice. Usually it is preserved in small 1-liter jars or 1.5-liter containers, but sometimes it is also stored in large dishes volume of 2-3 liters.
The table describes quantities for all possible cases.
| Components | 1 liter jar | 1.5 l can | 2 liter jar | 3 liter jar |
| tomatoes | 1.5 kg | 2.2 kg | 3 kg | 4.5 kg |
| salt | 2 tbsp. spoons (40 g) | 3 tbsp. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 tbsp. spoons (120 g) |
| sugar | 2 tbsp. spoons (40 g) | 3 tbsp. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 tbsp. spoons (120 g) |
| vinegar 9% | 2 tbsp. spoons (40 g) | 3 tbsp. spoons (60 g) | 4 tbsp. spoons (80 g) | 6 tbsp. spoons (120 g) |
| vinegar 70% | 0.5 teaspoon (5 g) | 0.7 teaspoons (7 g) | 1 teaspoon (10 g) | 1.5 teaspoons (15 g) |
As you can see, the ratios of salt and sugar in tomato juice are the same. This proportion is aimed at “average” taste - the tomato juice will be neither too sweet nor too salty.
If you want something sweeter or more... salty version, it is enough to increase the amount of the corresponding component by 1 teaspoon (by 10 g).
For those who like sour tones in taste, you can add citric acid instead of vinegar. Since it is more acidic, the amount in dry form is reduced by 3 times compared to 9% vinegar.
Of course, to improve the taste, aromatic spices and other ingredients are also added. bright aromas, For example:
- garlic;
- pepper (peas);
- nutmeg;
- dry cloves (buds);
- cinnamon.
At the same time, the main components of classic tomato juice at home are, of course, the tomatoes themselves, salt, a little sugar and peppercorns. As for the tomatoes themselves, you can choose any variety.
However, it is best to take large, meaty tomatoes which will give more liquid. In addition, such fruits are the easiest to process. The only requirement for them is the absence of damage, scratches and other defects.
The finished dish can be prepared in literally 1 hour, after which the jars can be cooled for 1-2 days. Then be sure to store it in a cool, dry place.
How to make tomato juice at home: a classic recipe
So let's start with the most simple way. To do this, let's take the following basic components:
Ingredients for 1 liter
- 1.5 kg of tomatoes;
- 2 large spoons of salt;
- 2 large spoons of sugar.
Cooking recipe: steps
Step 1. First, of course, you need to rinse the fruit well and remove the stalk (the upper “eye”). We cut them into large pieces and pass them through a juicer or, in extreme cases, through a meat grinder. A blender is not suitable for such work - it will simply turn the pulp into rags.
Step 2. The resulting juice does not need to be filtered - it can remain with pulp. Although, if desired, it can be passed through a fine sieve - then the finished product will be more liquid. However, in any case, it is necessary to pour all the liquid into a saucepan with thick walls and put on fire.
Bring to a boil, add salt and sugar, taste: if necessary, you can increase the amount of one or another component.
Step 3. In the meantime, you need to prepare the jars - they should be sterilized. It can be done traditional way, holding over steam for 15 minutes or in the oven at a temperature of 180 o C (the same amount of time).
There is also a simpler option - keep it in the microwave turned on at full power for 3-4 minutes. Lids also need to be thoroughly sterilized.
Sterilization of tomato juice cans Then hot product pour into containers and roll up with iron lids.
Tomato juice at home - excellent preparation for the winter Step 4. Cool the containers under a blanket - they are kept for 1-2 days, after which they are put in the refrigerator or cellar.
Such a product is ready almost immediately. Its shelf life is at least a year, and all this time the jars must be kept only in a cold place. Once opened, homemade tomato juice is best consumed within a week.
You can also watch the video to see how tasty, quick and easy it is to prepare tomato juice at home.
Recipe for tomato juice with pulp for the winter: step by step with photos
And this option largely repeats the previous recipe, but it was created specifically for aesthetes. Finished product thanks to simple cleaning through a fine sieve, it will be pitted and skinless - this is the kind of tomato juice that will suit some people. Let's take the components in such quantities.
For 3 liters of juice you will need:
- 5 kg of fleshy tomatoes;
- 6 tbsp. spoons of sugar and salt;
- add 15 peppercorns to improve the taste;
- And for a nice spice, add 4-5 cloves of garlic.
We proceed this way:
Step 1. We wash the fruits, clean them of eyes and damage, cut them into large pieces.
At the same time, we sterilize the containers.
Step 2. Grind the chopped tomatoes using a juicer or meat grinder.
Step 3. Transfer the mixture into a saucepan, bring to a boil, and then filter using a sieve.
Step 5. Now add all the spices and mix. And also garlic, cut into slices (you can just finely chop it). This is what happens in the end.
Step 6. Pour our juice into jars, roll up and cool under a blanket for 1-2 days. We put it in the refrigerator.
How to make delicious tomato juice for the winter - a recipe with garlic
And of course, you can always give free rein culinary fantasy. Therefore, along with classic recipes You can also choose this option for preparing tomato juice for the winter at home.
Product ratios per 3-liter jar:
- 4.5 kg of meaty tomatoes;
- 6 tbsp. spoons of sugar and salt;
- the same amount - vinegar 9%;
- allspice – 15 peas;
- cloves 0 4-5 dry buds;
- cinnamon – 1 level teaspoon;
- nutmeg - a pinch;
- garlic – 4-5 cloves.
Cooking process:
Step 1. Prepare all the components, select and wash the tomatoes. We remove all damaged parts and the stem with a knife.
Step 2. Pass the tomatoes through a juicer, put the juice on the fire and bring to a boil, then dissolve the salt and sugar and cook for 10 minutes. Then add all the other spices (including chopped garlic), turn off the heat and leave for another 5 minutes.
Step 3. Now you just need to pour the workpiece into containers. roll up the jars and cool them under the blanket. Store in the refrigerator or cellar.
Tomato juice with vinegar for the winter
If you want to preserve tomato juice for the winter and store it for a long time, we will use this recipe. For 1 liter of prepared tomato juice we will need the following products.
Ingredients:
- 2 kg tomatoes,
- 1 kg sugar,
- 50 g salt,
- 50 ml 9% vinegar,
- allspice (to taste),
- several buds of cloves,
- a little ground cinnamon
- 1-2 tsp. ground red pepper,
- garlic - to taste, a pinch of nutmeg.
How to make tomato juice with vinegar:
Step 1. Squeeze the juice from the tomatoes using any method and pour into an enamel container.
Step 2. Place on the fire, bring to a boil, reduce heat and simmer at low simmer for 30 minutes.
Step 3. Add salt and sugar, boil for 10 minutes, then add the remaining spices and garlic, passed through a press, keep on fire for another 10 minutes and pour into sterilized jars. Roll it up, turn it over, wrap it up - and let it cool. The taste of this tomato juice is rich and spicy.
Homemade tomato juice with sweet peppers - a delicious recipe
Very fragrant and tasty tomato juice is made at home with sweet pepper (bell pepper).
For this tomato drink we will need:
- 5 kg ripe tomatoes,
- 2-3 pods of sweet pepper (yellow or red),
- 1 onion,
- 1 tbsp. salt,
- 1-3 tbsp. Sahara.
Preparation step by step:
Step 1. Wash the tomatoes, cut them, squeeze out the juice. By the way, you can get juice from tomatoes by using a juicer. It’s quick and convenient—you just need to periodically stir the tomato mass so that the skins don’t interfere with the juice flowing into the container.
But this problem can be easily solved if you first remove the skin from the tomatoes. Spices can be added directly to the juicer along with the tomatoes.
Step 2. Onion and Bell pepper Peel and pass together through a meat grinder.
Step 3. Mix onions, peppers and tomato juice, heat to a boil, keep on fire for 10 minutes and pour into jars. Roll it up, turn it over, wrap it up.
Add to tomato juice any juice that matches your taste with tomatoes, and get healthy and tasty vitamin drinks for the winter. The main condition is that there should be at least 50% tomato juice, and preferably 75%. It is not necessary to add salt and sugar, or you can reduce their amount by adding to taste after consumption.
Making tomato juice from tomatoes for the winter is in some ways even better than simply salting the tomatoes. Moreover, in August and autumn there are a lot of these fruits, and they are affordable: nothing prevents you from pickling tomatoes, making juice, and a lot of other healthy and tasty dishes.
Bon appetit!
Loading...