Tomato juice in a juicer for the winter
Salty or sweet, spicy or mild in taste, with the addition of the juice of other fruits and vegetables, or pure, homogeneous tomato juice is different, but it has long been appreciated as a delicious, aromatic and very healthy drink. Many housewives use such a wonderful and convenient thing as a juice cooker in their kitchens, but, alas, not all chefs know how to make tomato juice in it.
There are many different recipes for such a vitamin, delicious drink, and we will consider only the simplest, but at the same time the most interesting.
To prepare tomato juice in a juicer for the winter, you only need a few ingredients. But it is important to choose them correctly so that the tomato drink turns out to be tasty, and the jar of juice stands in order for the whole autumn.
How do I choose the ingredients?
Before we start choosing, let's talk about the vegetable itself. There are more than 1200 (!) All kinds of tomato varieties. They all differ in taste, size, color, juiciness, hardness, density and many other factors. What kind of tomato will suit your family's taste - decide for yourself. However, in addition to dividing into varieties, the fruits of the vegetable themselves, experts distinguish the following types:
- Tomatoes of the first type are distinguished by their pronounced taste, large size and juiciness.
- Vegetables classified as the second type are usually round. They are medium in size, but smooth, beautiful in appearance.
- Tomatoes of the third type have a spicy aroma and exquisite taste.
- The fourth type of this ingredient is distinguished by its small size, sweetish taste. Have you guessed? Of course, Cherry tomatoes are the first to come to mind.
As you probably already understood, for the winter we will use large, juicy vegetables for tomato juice in a juicer. Let's start choosing ingredients for the dish. Good tomatoes are fruits without damage, not crumpled, without scratches, cracks, chips, rotten places. In no case should tomatoes have brown or other spots. The peel should be solid or with a smooth color transition. The brighter the tomato, the more ripe it is, which means it contains more vitamins and other nutrients.
The tomato should be medium in size (no overgrowths and babies!). The presence of a stalk is highly encouraged, this is important! Its color is usually dark green, but by no means brown. A shoot cannot be chosen dry, this is a sure sign of an old, stale product.
The absence of a peduncle is suspicious. Usually sellers remove the old, dry “tail” to hide the age of the product.
A fresh, ripe vegetable is firm to the touch. However, a tomato that is too hard indicates unripeness, and too soft indicates spoilage.
Don't overlook such an important factor as aroma. The smell of a good tomato should be delicious, characteristic of a tomato. The aroma is especially strong at the stalk. If the smell is sour, the product has started to rot. The vegetable that was picked unripe has no aroma at all.
The following ingredient is not at all required for the tomato juice recipe in a juicer, but you can add bell pepper if desired.Of course, again, it is better to take it straight from the garden, but if the opportunity is not provided, we go to the store or to the market.
A high-quality, ripe, tasty bell pepper has the following data. The fruits are large enough, although this depends on the varieties. Elastic, smooth, firm. Chips, cracks, scratches and dents lead to rapid damage to the product. In addition, various microbes and dirt can accumulate on the damaged areas of the skin. The color of high-quality pepper is monochromatic. The skin is shiny, smooth.
The color of the bell pepper matters. Red vegetable contains more calories, sugar, vitamins A and C. Yellow pepper boasts the highest content of potassium and phosphorus. Green indicates the lowest calories, but bell peppers of this color are high in vitamin K.
The stalk should be light, firm, juicy.
Cooking tomato juice in a juicer
Many housewives who have long been familiar with the juicer know firsthand that this thing is very convenient to use in the kitchen. And even if the preparation of tomato juice in a juicer for the winter is an innovation, we will try to make this process as useful and memorable as possible.
Let's consider three of the simplest, but such diverse recipes.
Classic Ingot Recipe
To create a drink with an amazing taste according to the first recipe, we need the ingredients:
- tomatoes - 4 kg;
- granulated sugar - 1 tablespoon;
- salt - half a tablespoon;
- bulgarian pepper - 0.7-1 kg.
The last ingredient can be eliminated if desired.
The first step in making tomato juice in a juicer at home is to chop the tomatoes. This can be done in several ways: using a coarse grater, in a blender, cutting into medium cubes. With bell peppers, if you decide to add it to your tomato juice recipe in a juicer, you need to do the same.
Put the tomatoes in the grate for raw materials, or, simply put, the upper container. Pour water into the base (lower container) into the assembled juicer, close the lid tightly and set on high heat.
After five minutes of cooking, add the pieces of pepper, add salt and sugar. Close the lid tightly again and leave on high heat for 35-40 minutes. During cooking, sometimes stir the defrosted ingredients in the upper saucepan.
When only bones, a small amount of pulp and skins remain in the grate for raw materials, remove the finished culinary masterpiece from the fire and pour the drink from the second tier of the juicer into pre-sterilized jars. In order for the pulp to be present in the finished juice, grind the remains from the upper pan through a sieve directly into the preparation vessel. Roll it up, turn it upside down and leave it in a warm place. The juice according to the first recipe is ready!
Tomato juice recipe for spicy lovers
To make juice according to the second recipe, we need:
- tomatoes - 2 kg;
- garlic - 5 heads;
- red chili peppers - 4 pieces;
- granulated sugar - 4 tablespoons;
- vinegar - 6 tablespoons;
- bay leaf - 1-2 pieces;
Rinse the tomatoes thoroughly and cut them in half or into quarters (depending on the size of the vegetables), peel the garlic and cut them coarsely. Grind hot chili peppers into the smallest pieces. We put all the ingredients in the upper bowl of the juicer, sugar. Pour everything with vinegar, mix thoroughly. Throw lavrushka on top. We put on high heat for 10-15 minutes, tightly closing the lid.
After the expiration of this time, open the lid of the juicer, mix the ingredients that are thawed by steam, close the grill again and leave to cook for another 40 minutes. After the expiration of time, we remove in the fire, pour the juice from the juicer into the jars. We close them, put them in a dark place.
The recipe for tomato juice in a juicer for the winter turned out to be simple, but the drink turns out to be very tasty and interesting.
Recipe for delicious juice with herbs
What, if not greens, stores a lot of vitamins useful for the body? Let's try to make tomato juice in a juicer at home with various herbs.
Ingredients:
- tomatoes - 3 kg;
- basil - 1 bunch;
- parsley - 1 bunch;
- salt - 1 teaspoon.
Thoroughly wash the tomatoes, scald the herbs with boiling water. Grind the tomatoes, put them in the upper bowl of the juicer. Finely chop the basil and place it in the raw material rack. For parsley, we only need leaves, discard the stalks. We also grind the leaves, put them with the rest of the ingredients.
Salt on top, cover and cook for about half an hour. After the time has elapsed, we direct the hose with the juice into the jar, mix the ingredients in the saucepan, close the lid again and cook for another 15-20 minutes.
Pour the finished tomato juice into containers, put a couple of leaves on top parsley and basil for flavor, roll up the jars. We leave in a dark place.
Three easy, but so different and interesting recipes helped us create tasty, healthy, unusual-tasting drinks.