Instructables

Delicious Homemade Tomatoes Juice (4 types) - only tomatoes and salt-

Featured
Hi! Did you know that only using tomatoes and salt you can obtain some great juice and canned tomatoes for the winter? I really love these in the cold winter days - you can use it in soups, on pizza, in different types of food. If you have sweet tomatoes and you don't add salt you can drink it by itself (or use it in some combinations, as you like).
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:

 
Remove these adsRemove these ads by Signing Up

Step 1: Getting ready


You are going to need:
- tomatoes
- salt
- a little bit of oil
and:
- 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

1st step:
- 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

2nd step:
-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)
boblisa11 months ago
The writer instructs readers to use the extremely dangerous open kettle method of preserving tomato juice. According to the National Center for Home Food Preservation http://nchfp.uga.edu/ The only safe methods for preserving tomato juice are boiling water canners, or pressure canners. Neither of these methods for preserving are cited by the writer copilarim. The correct and safe method for preserving tomato juice can be found at http://nchfp.uga.edu/how/can_03/tomato_juice.html. Please do not use copilarim's methods for canning, which can result in spoilage, or worse the food can develop botulisim, which can cause death.
copilarim (author)  boblisa11 months ago
Dear Boblisa, thank you for the comment. I am also concerned about the safty canning and food making. This is not an invented canning method. It is a method that we have in a cooking book. I prefer this one to boiling bottles in a huge pan... or boiling canner. But of course, if you cannot meet the safety condition for this method and you have boiling canners please use the bottles boiling method. However, your final remark is far too exagerated. If you meet the correct conditions than you have nothing to worry about. The cooking book is written by Sanda Marin, a famous chef and we have been making it for ages ( with or without boiling the bottles in the end - depending on the storage condition we had and it has always been flawless). This tutorial is just to show the others my experience with this canning method. Everyone must chose wisely it's own method and make sure to respect the steps, create safe condition for canning and preserving the canned food. Have a great day!
boblisa copilarim11 months ago
Dear copilarim. I assume the cook book that you cite is "Sanda Marin's Traditional Romanian Cooking" a book published in the 1960's. The open kettle method was used in the 1960's. I also have many old cookbooks that give directions for this method. I happily use many old recipes for home canned food, but use updated safe canning procedures. The United States Department of Agriculture (USDA) in their 2009 guidelines state: "The “open-kettle” method is unsafe because undesirable organisms could grow and lower the acidity enough to allow production of botulism toxin." Botulism is a deadly and often fatal disease. I am not exaggerating the danger. Did you know that almost all cases of botulism are caused by improperly processed home canned foods? In good conscience I have to speak up and warn others that your methods are no longer recommended by the USDA and are now considered dangerous. I only comment because these methods have been tested, and information on safe home preserving methods are available at the National Center for Home Food Preservation online at http://nchfp.uga.edu/.