How to make tomato juice
Tomato - one of the most useful vegetables. Tomatoes contain acids necessary for metabolic processes that are useful for anemia, cardiovascular diseases, loss of strength. Juice made from tomatoes, rich in magnesium, potassium, calcium and sodium, not to mention the fact that it is very tasty. And quite simple to prepare, so that you can cook at home alone, to store for the winter and not only drink, but also used for culinary purposes, forgetting store juices and tomato paste.
You will need:
Tomatoes; salt; sugar spices.
Instruction how to make tomato juice
To make tomato juice or tomato paste, use only the very ripe, fresh, unspoiled tomatoes. Better to take fleshy, from which almost no seeds. Wash them, remove the stalk, cut in half or into wedges and pass through the juicer. If you do not have a juicer, you can use a sieve of stainless steel - lay it down tomato slices and rub - thus stands out the juice. If you need to speed up the receipt of juice, dip the washed tomatoes whole in boiling water for 1-2 minutes, remove them with a slotted spoon, cool slightly and squeeze the juice using a juicer or a sieve, as described above. Also for tomato juice grinder can be used.
The resulting juice boil in a saucepan over moderate heat for 10-12 minutes, until no foam is formed. Pan for boiling the juice should be enamel - the metal in oxidized juice.
The finished juice, add salt (15-20 grams per liter). You can also add sugar, black pepper, other spices (allspice, cinnamon, nutmeg) to taste.
Boiled juice immediately pour into sterilized jars and roll up. Private banks leave on one side or the cover down until the next day, then removing the storage place (cellar, balcony, pantry).
You can cook the juice without boiling. To do this, after the juice boil, immediately remove the pan from the heat, pour the juice prepared by banks and sterilize: liter - 20-25 minutes, 2-liter - 25-30 minutes, three-liter - 30-40 minutes. In this case, the maximum juice retains the vitamins and other nutrients.