Preserving tomato juice: How do you do it correctly?

2024 Author: Leonars Benson | [email protected]. Last modified: 2023-12-16 16:46

Tomato juice satisfies small hunger in between meals, is wonderful for making quick soups and is considered a he althy helper after a night of drinking. In addition, with this homemade vegetable juice you know exactly what is in the bottle. The juice lasts for months when boiled down, so you can always use your own supply.

How can you make tomato juice?

To preserve tomato juice, fill the seasoned juice into sterilized bottles, place them in an automatic preserver and cook the juice at 85 degrees for 40 minutes. Alternatively, you can boil the juice in the oven at 90 degrees until bubbles appear and leave it warm for another 30 minutes.

Make tomato juice

Ingredients:

• 1 kg aromatic tomatoes
• 1 celery root
• 1 shot of high-quality olive oil
• S alt and pepper to taste

Preparation

1. Bring a pot of water to the boil.
2. Prick the tomatoes with a toothpick and place them in the boiling water.
3. Let it steep briefly and immediately rinse in ice cold water.
4. Now you can peel the skin off the fruit.
5. Remove the stem and cut the tomatoes into small pieces.
6. Put these in a saucepan, add a little s alt and let everything simmer at a low temperature for a few minutes.
7. Add the olive oil and the peeled, chopped celeriac.
8. As soon as the tomatoes have completely broken down, remove the pot from the heat and strain the mixture through a fine-mesh sieve.
9. Collect the juice and season with s alt and pepper.

Cooking juice

Rinse bottles with screw caps and intact seals thoroughly and sterilize the containers in boiling water for ten minutes.

Then fill the hot juice through a funnel. Close immediately and leave to cool upside down. If stored in a cool, dark place, the tomato juice will last for several weeks.

You can preserve it for an even longer period of time if you also boil down the vegetable juice:

1. Pour the seasoned tomato juice into the sterilized bottles.
2. Place these on the rack of the canner. The vessels must not touch each other.
3. Pour enough water so that at least half of the food is covered.
4. Can at 85 degrees for 40 minutes.

If you don't have a preserving pot, you can also preserve the juice in the oven:

1. Place the closed bottles in a drip pan and add 2 centimeters of water.
2. Push into the tube and switch it on to 90 degrees.
3. As soon as bubbles appear, switch off and leave the tomato juice in the heat for another 30 minutes.

Tip

Refine the homemade juice with s alt, pepper and Tabasco sauce before serving. The aromatic vegetable juice is also the perfect basis for the classic cocktail Bloody Mary.