I love eating some think juice with sarmale - a traditional romanian dish.
I'll try to explain in my first step-by step instructable (i usually make photo instructables beacuse they seem easier to me:P) how to make juice and tomatoes in the bottle in 4 ways:). This are some examples of what i've made these days:
Step 1: Getting Ready
You are going to need:
- a little bit of oil
- bottles (cleand:P)
- heavy bottomed pan
- stainless strainer (this is only for last two types of juice) and enameled strainer
- stainless soup laddle
- wooden spoon
- stainless plate
- enameled kettle
- stainless tea spoon
Step 2: Tomatoes in the Bottle and Juice for Soups
- washing really well the tomatoes
- boilling water
When the water is boilling you add the tomatoes for some seconds (like 30) and than you put them into a pan/ bowl)
This is the way you are going to ease the peeling step... which is next!
Step 3: Separation
-we separate the skin, and we put the fruit in one pan
-we put the seed part and the skin that has some fruit on it in a separate pan (for the juice that is going to be used in soups) - like in the image below
(tnx Grand'ma for help)
Step 4: Boiling
And of course you have to keep on stirring with the wooden spoon.
The juice is not so thick and it's just perfect for your soups. The "tomatoes on the bottle" are going to boil until the look pretty much like a juice with parts of tomatoes on it. Ours were ready in less than 1h..
Before canning we have to take the foam off with the wooden spoon .
Step 5: Canning
I used the enameled kettle, the soup laddle (stainless) and the stainless tea spoon. I've used some stainless plates under the bottle and the kettle (because the juice was really hot - it prevents the bottle from breaking.
After pouring the juice into the bottle - leaving 3-4 cm empty, you pour some oil (like 1/2 cm) to prevent the juice from spoiling. Put the cap and make sure it's hermetically close. Put the label... and there you go.. just one step away from finish.
Step 6: "Warm Sleep" and Ready!
And these are the first two types of canned tomato juice:
- a light juice for the soups
- "tomatoes in the bottle" - this is the rough translation and i've decided to use it because it sounds funny:)
You can use it when you cook (there are parts of tomatoes in it, like when you cook with fresh tomatoes).
Step 7: Tomatoe Juice (x2)
There are many ways of making juice - i've just shown how i make the juice for soups. That juice was really light.
For the first type i've used large tomatoes - i love this tomatoes, they are really tasty and natural:D! The second it's made from cherry tomatoes. You can let the juice sweet (without adding salt) if you want to drink tomatoe juice, or you can add salt if you want to use it for cooking (we used salt this time).
To see the tools we need please see step1 .
Step 8: Getting Ready for the Pan
The first type of juice is that when you repeat the 2nd and 3rd step (that is washing and boiling water to peel off the skin easily)
Step 9: Boiling
Step 10: The Strainer
After you do so, you have to boil the juice again for at least 1 h (depending of hoe thin or think you want it to be).
After that repeat step: 5 and 6 :)
Step 11: Cheery Tomatoes
well, hope you liked the instructable (sorry if there are mistakes - it's really really late here and i've tried to make it fast because tomorrow i have more to do)