Ingredients: 1 kg of ripe tomatoes, 1 teaspoon of salt, 1 tablespoon of lemon juice or apple cider vinegar, ¼ teaspoon of ground black pepper, 50–150 ml of water (as needed for texture).
Preparation:
1. Wash the tomatoes and cut them into larger pieces.
2. Put the tomatoes in a blender and blend until you get a completely smooth mixture.
If you want, you can strain the tomatoes. It is not mandatory.
3. Take clean gauze or cheesecloth or several layers of sterile gauze.
4. Place cheesecloth over a large bowl or pot.
5. Fasten it with clothespins so that it does not slip.
6. Pour the blended tomatoes into the middle of the cheesecloth.
7. Gather the ends of the gauze and make a "bag".
8. Slowly squeeze and twist the gauze or cheesecloth over the bowl so that the juice drains out. Continue until there is mostly dry pulp and seeds left in the gauze or cheesecloth.
8b. If you want clearer juice, you can strain it once more through clean gauze or cheesecloth.
Tip: don't squeeze too hard if you want a completely smooth juice, because more small pulp particles will pass through the cheesecloth. For a thicker and more nutritious juice, squeeze out as much liquid as possible.
9. Pour the resulting liquid into a pot and add salt.
10. Heat on medium heat (4 of 6) for 5 to 10 minutes, stirring occasionally, just to combine the flavors.
11. Remove from heat and add lemon juice or apple cider vinegar and stir.
12. If necessary, add a little water to get the consistency that suits you.
13. At the very end, add black pepper. Mix well, taste and, if necessary, add a little salt or lemon juice.
14. Cool at room temperature for about 30 to 60 minutes, depending on the quantity.
14a. If you are going to drink it in the following days, pour it into a clean glass bottle or jar and put it in the fridge.
14b. If you do pasteurization, the juice is not cooled, but is poured hot into sterile bottles or jars and immediately sealed, without prior cooling. (Step by step pasteurization of tomato juice follows).
Note:
Do not leave the juice at room temperature for several hours after it has cooled. When it reaches room temperature, put it in the refrigerator or pasteurize it.
15. Stir slightly before serving.
Storage and shelf life
After preparation, be sure to pour the tomato juice into a clean glass bottle or jar and close it tightly.
In the refrigerator (unpasteurized):
2 to 3 days for best taste and freshness.
Do tomatoes have to be peeled?
A) They don't have to be peeled.
If you have a good blender and plan to strain the juice through a gauze or cheesecloth, the skin will not be a problem.
B) Peeling is useful if you want a completely smooth and gentle juice, you don't have a strong blender, you don't plan to strain the juice.
Pasteurization of tomato juice
1. Preparation of bottles
Use glass bottles or jars. Wash them well and sterilize:
in the oven for 10–15 min at 100–120°C or
in hot water for 10 min.
Boil the lids also briefly.
2. Heat the juice
Heat the finished juice in a pot to about 80-85°C (176-185 °F). It is the stage when it is very hot, but it must not boil very much. Keep the temperature like this for 5-10 minutes with occasional stirring
3. Filling bottles
While the juice is still hot, pour it into hot sterile bottles. Leave 1-2 cm of space to the top. Close immediately.
4. Turning the bottles (optional)
You can turn the bottles upside down for 2-3 minutes. This helps to further disinfect the bottle neck and cap.
5. Cooling
Cool at room temperature. Do not cool suddenly (not in ice water).
Shelf life of tomato juice (after pasteurization)
- 1 to 2 months in a cool, dark place (unopened)
- Two to 3 days in the refrigerator after opening
Tips:
- Always use clean bottles to prevent spoilage.
- Shake before use, because the layer of water and pulp naturally separates.
- If it changes smell, taste or fermentation appears in the form of bubbles, do not use it.
Sastojci: 1 kg zrelog paradajza, 1 kašičica soli, 1 kašika soka od limuna ili jabukovog sirćeta, ¼ kašičice crnog mlevenog bibera, 50–150 ml vode (po potrebi za teksturu).
Priprema:
1. Operi paradajz i iseci na krupnije komade.
2. Stavi paradajz u blender i blendaj dok ne dobiješ potpuno glatku smesu.
Ako želite mozete procediti paradajz. Nije obavezno.
3. Uzmi čistu gazu ili nekoliko slojeva sterilne gaze.
4. Postavi gazu preko velike činije ili šerpe.
5. Učvrsti je štipaljkama da ne sklizne.
6. Sipaj izblendani paradajz u sredinu gaze.
7. Sakupi krajeve gaze i napravi „vrećicu“.
8. Polako stišći i uvijaj gazu iznad činije kako bi sok iscureo. Nastavi dok ne ostane uglavnom suva pulpa i semenke u gazi.
8b. Ako želiš bistriji sok, možeš ga procediti još jednom kroz čistu gazu.
Savet: nemoj previše jako da stišćeš ako želiš potpuno gladak sok, jer će kroz gazu proći više sitnih čestica pulpe. Za gušći i hranljiviji sok iscedi što više tečnosti.
9. Sipaj dobijenu tečnost u šerpu i dodaj so.
10. Zagrevaj na srednjoj temperaturi (4 od 6) 5 do 10 minuta, uz povremeno mešanje, samo da se ukusi sjedine.
11. Skloni sa vatre i dodaj sok od limuna ili jabukovo sirće i promešaj.
12. Po potrebi dodaj malo vode da dobiješ gustinu koja ti odgovara.
13. Na samom kraju dodaj crni biber. Dobro promešaj, probaj i po potrebi dodaj malo soli ili soka od limuna.
14. Ohladi na sobnoj temperaturi oko 30 do 60 minuta, u zavisnosti od količine.
14a. Ako ćeš ga piti narednih dana, sipaj ga u čistu staklenu flašu ili teglu i stavi u frižider
14b. Ako radiš pasterizaciju, sok se ne hladi, nego se sipa vruć u sterilne flaše ili tegle i odmah zatvara, bez prethodnog hlađenja. (Sledi pasterizacija soka od paradajza korak po korak).
Napomena:
Nemoj ostavljati sok na sobnoj temperaturi više sati nakon što se ohladi. Kada dostigne sobnu temperaturu, stavi ga u frižider ili uradi pasterizaciju.
15. Pre serviranja blago promešaj.
Čuvanje i rok trajanja
Nakon pripreme, sok od paradajza obavezno sipaj u čistu staklenu flašu ili teglu i dobro zatvori.
U frižideru (nepasterizovan):
2 do 3 dana za najbolji ukus i svežinu.
Da li mora da se ljusti paradajz?
A) Ne mora da se ljušti.
Ako imas dobar blender i planiraš da procediš sok kroz cediljku, kožica neće predstavljati problem.
B) Ljuštenje je korisno ako želiš potpuno gladak i nežan sok, nemaš jak blender, ne planiraš da cediš sok.
Pasterizacija soka od paradajza
1. Priprema flaša
Koristi staklene flaše ili tegle. Operi ih dobro i steriliši:
ili u rerni 10–15 min na 100–120°C ili u vreloj vodi 10 min. Poklopce takođe kratko prokuvaj.
2. Zagrej sok
Gotov sok zagrej u šerpi do oko 80–85°C. To je faza kada je vrlo vruć, ali ne sme jako da ključa. Odrzavaj temperaturu tako 5–10 minuta uz povremeno mešanje
3. Punjenje flaša
Dok je sok još vruć, sipaj ga u vruće sterilne flaše. Ostavi 1–2 cm prostora do vrha. Odmah dobro zatvori.
4. Okretanje flasa (opciono)
Flaše možeš okrenuti naopako 2–3 minuta. To pomaže da se dodatno dezinfikuje grlo flaše i poklopac.
5. Hlađenje
Ohladi na sobnoj temperaturi. Nemoj naglo hladiti (ne u ledenu vodu).
Rok trajanja soka od paradajza (posle pasterizacije)
- 1 do 2 meseca na hladnom i tamnom mestu (neotvoreno)
- 2 do 3 dana u frižideru nakon otvaranja
Saveti:
- Uvek koristi čiste flaše da se ne ubrza kvarenje.
- Pre upotrebe protresti, jer se prirodno odvaja sloj vode i pulpe.
- Ako promeni miris, ukus ili se pojavi fermentacija u obliku mehurica, ne koristiti.
No comments:
Post a Comment