How to Make Tomato Juice

Tomatoes are packed with nutrients like lycopene, beta-carotene and vitamin C. Tomato juice is a great way to get these nutrients in. And the juice from fresh Heirloom tomatoes (heirloom tomatoes) will taste best.

If you get a lot of tomatoes by the end of the growing season, use a few to make juice. If the juices are left over, store them in a jar so you can enjoy the summer flavors all winter.

If fresh tomatoes are not available, you can make juice from ketchup.

Table of Contents

Ingredient

Juice from Fresh Tomato

900g tomatoes (about 2 large Beefsteak variety tomatoes, 6 medium Globe tomatoes, 16 Plum tomatoes or 50 cherry tomatoes)
Sugar, salt and pepper for seasoning

Juice from Tomato Sauce

1 box of unsalted ketchup 180 ml
3 cups (750 ml) cold water
Sugar, salt and pepper for seasoning

Making Juice from Fresh Tomatoes

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Choose ripe and succulent tomatoes. Ripe Heirloom tomatoes that taste great fresh are the best choice for juicing. If the tomato slice has great flavor and texture, its juice will be delicious too. Therefore, you should choose tomatoes in season at farmers’ markets or farmers’ markets. Always remember to choose tomatoes for juicing, sandwiches or salads instead of tomatoes for sauces.

Organic tomatoes are better than commercially grown tomatoes – the ones that have been sprayed with pesticides. You certainly don’t want to taste the chemicals in the juice.
You can choose one type of tomato or combine several. ^{[1] X Research Source} Early Girl and Big Boy tomatoes are more succulent, while Roma tomatoes give a thicker juice (if using Roma tomatoes – the kind used for sauces – combine with more varieties of tomatoes). other country).

Wash tomatoes. Rinse the tomatoes and use a dish towel or paper towel to dry. Just washing tomatoes with water is enough to clean dirt and bacteria.

Remove the core and cut the tomatoes into 4 parts. Cut each tomato in half. Cut off the stalks and hard parts that aren’t fleshy. Then cut each half into two equal parts.

Place the cut tomatoes in a large pot (pot that won’t react to any food). Use a non-stick or ceramic pot instead of an aluminum pot because the aluminum will react with the acids in the tomatoes, changing the color and flavor of the tomatoes. ^{[2] X Research Source}

Squeeze tomatoes to get water. Use a potato masher or wooden spoon to squeeze the tomatoes so that the juices come out. At this point, the pot should be filled with a mixture of tomato juice and the carcass of the fruit. Close the lid to bring to a boil.

If the mixture is too dry to boil, add a few cups of water so that the water in the pot is enough to bring to a boil.

Bring the mixture to a boil in the pot. Stir the tomatoes and juices constantly so the mixture doesn’t burn. Cook until mixture is soft and watery. This process takes about 25-30 minutes.

Add seasoning if desired. Add a pinch of sugar, salt, and other seasonings to spice up the tomato juice. The sweetness of the sugar will help reduce the acidity of the tomatoes.

If you don’t know how much sugar, salt or pepper to add, you should add some first. Then when you remind the pot of tomatoes to taste, you can add more if needed.

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Lower the pot of tomatoes and let cool for a few minutes. Don’t let the tomatoes cool to room temperature. You should only let the tomatoes cool enough to not cause burns.

Strain the meat from the juices. Place a sieve or mesh strainer in a large glass bowl. If using a filter, choose one with a small mesh. Use a glass or plastic bowl as a metal bowl can react with the acid in the tomatoes. Slowly pour the cooled tomato mixture through the sieve. Most of the tomato juice will flow through the holes in the sieve.

Shake the sieve from time to time so that the tomato flesh doesn’t get stuck in the hole and let the juices drip into the bowl. Use a plastic spatula to squeeze the tomato mixture again. Pressing on the tomato mixture will help squeeze out any remaining juice in the flesh.
Discard the fruit pulp left in the sieve after juicing. The flesh of the fruit at this time no longer has much culinary value.

Close the lid and put the juice in the refrigerator. Refrigerate for at least 30 minutes and remember to stir well before drinking. Tomato juice in a tightly covered container/bottle can be kept in the refrigerator for up to 1 week.

Making Juice from Tomato Sauce

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Open the 180 ml ketchup can. Use ketchup with as few additives as possible. You can use a 360 ml can of ketchup to make more juice, but you’ll need twice as much water.

Scoop the ketchup out of the can and into a medium-sized pitcher. Choose a jar with a lid and a tight-fitting spout to preserve the juice for longer. Use a larger jar if using a 360 ml can of ketchup.

Measure 4 times more water than a can of ketchup. Then pour the water into the ketchup pot. You can measure water with a regular measuring cup, but measuring with a can of ketchup will help you measure the water with just the right ratio.

Stir tomato juice and water together until well combined. If possible, use a hand blender to ensure that the ingredients are evenly mixed.

Add sugar, salt and pepper. Stir the ingredients in the ketchup pitcher or blend with a hand blender until well blended. If the ketchup already has salt, you can skip this step.

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Store tomato juice in the refrigerator until you want to drink it. After 1 week, you should throw away the undrinked juice.

Canned Tomato Juice

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Preparing instruments. To make tomato juice, you will need a glass jar (about 1 liter) with a lid and a metal screw. In addition, you need a pressure cooker to sterilize when closing the jar. Besides, using a jar picker will make it easier for you to remove the jar from the pressure cooker after heating.

Note that it is not recommended to close the jar of tomato juice without using a pressure cooker. Tomato juice must be heated to a high temperature to kill bacteria and make sure the juice is safe enough to drink. ^{[3] X Trusted Source National Center for Home Food Preservation Go to Source}
Use pressure cookers with boiling water pressure, digital gauges or weighted gauges.

Disinfect jars. You can boil each jar in water for about 5 minutes or use the dishwasher to disinfect it. Place the jar on a clean dish towel to prepare to pour in the tomato juice.

Prepare fresh tomato juice. If you want to canned tomato juice, you should make juice from fresh tomatoes instead of ketchup. Make enough juice to fill one or more 0.95l jars. Always remember that when pouring juice into the jar, leave 1.5 cm above the jar.

Remove the flesh, skin and seeds of the tomato.

Boil tomato juice for about 10 minutes. Boil tomato juice for 10 minutes to disinfect and prepare for canning. At this point, you can do one of the following steps to better preserve the juice:

Add lemon juice or vinegar. The acidity of lemon juice and vinegar can help preserve tomato juice. Add 1 tablespoon of lemon juice or vinegar to a jar of tomato juice. ^{[4] X Research Sources}
Salt. Salt acts as a preservative. If you want to use salt, add 1 teaspoon of salt to 0.95 liters of tomato juice. Always remember that salt will change the taste of the juice.

Pour the juice into the jar. Remember to leave 1.5 cm of space above the jar. Close the lid and tighten the metal screw.

Place the jar in the pressure cooker and heat. Follow the instructions for use for each type of pressure cooker. Standard heating time is about 25-35 minutes. After sterilization, remove the jar and let it cool for 24 hours.

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Store the jar of tomato juice in a cool and dry place. ^{[5] X Trusted Source National Center for Home Food Preservation Go to Source}

Advice

If you don’t like the taste of tomatoes, or want to add nutritional value, grind a few more vegetables to make vegetable and tomato juice. Chopped celery, carrots and onions go well with tomato juice. Or you can mix it with a little chili sauce to make the juice spicy.
Experiment with making juices with different types of tomatoes. Large Steak-like tomatoes have thick flesh and a strong flavor, while plum or cherry tomatoes are usually slightly sweeter. Note that the smaller and sweeter the tomato, the less sugar is required.

Warning

Choose ketchup that comes in a Bisphenp-A (BPA)-free can. BPA can react with acids in tomatoes and contaminate the ketchup. Glass jars do not contain BPA, so ketchup sold in glass jars is the safest.

Things you need

Dish towels or paper towels
Sharp knife
Heat-resistant spatula or whisk
Non-stick pot or porcelain pot
Sieve or mesh strainer
Glass bowl
Pressure cooker