Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

Category: Vegetable and fruit dishes
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

Ingredients

tomatoes, how much to eat
large saucepan 2 pcs
wiping sieve 1 PC
ladle
salt, sugar at will, and to taste

Cooking method

  • If there are no technical devices, for example an auger juicer, and you need to make juice and want to, a very good way is * we cook and wipe the juice by hand *.
  • Chop the tomatoes, not finely, the chopped ones will sooner boil, and there are more of them at a time in the pan, pour water only to cover the tomato layer, boil until soft, quickly rub hot through a sieve

    Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

    ladle, goes like clockwork, skins and bones remain in the sieve. The rubbed mass is rather thick.
  • Place the cleaning sieve on another saucepan. And put this saucepan, with already grated tomatoes on the fire, adding water in which the tomatoes were boiled. For tomato juice - salt, sugar if desired and to taste. I am not adding.
  • And while the juice is boiling, cut the next portion of the tomato into the first pan, add water, put on fire.
  • The second pot, with juice, has already come to a boil. For 2-3 minutes, let it boil over medium heat, at this time, place the jars, bottles within an outstretched arm.
  • Pour the ready juice quickly into cans or bottles, and under a * fur coat * for additional heating,
  • Take up the next batch.

Note

And so at least all day. There is no particular physical activity. Although the fifth portion is already tired

This is the old-old way, before all the current units we cooked so juices.

You can also cook any fruit or berries for juice (puree). Sugar is added to fruit and berry juices.

And a minimum of accessories: a stove, 2 pots, a sieve, a ladle, with which it is wiped and poured, a funnel and clean jars, bottles, an old coat or blanket.

There is nothing new in this method, but for young hostesses, perhaps, on a note, the technique is not eternal.

Kirks Photos

Scarlett
Irsha,, I confirm! I act even lazier - I don’t cut the tomatoes, I just put my tomatoes in a saucepan, a bit of water on the bottom - and further in the text But I have homemade ones, there is no rod there, I haven’t tried imported ones, but my mother’s friend told me yesterday that there’s the middle is hard, although I don't really trust her, she's not the mistress even once: -X Although she did not check
Lerele
Scarlett, she says the truth. Recently I bought tomatoes, so I barely cut out the ass, such a hard and long rod.
Irsha, cool way, pictures would still
Irgata
Quote: Scarlett
I don’t cut tomatoes,
we have large tomatoes mainly grow

and the cut ones are welded faster and more of them are included

husband rugayetsa on me, when I sow small ones, then he will pick small things from the bush for him, and I usually dry small ones

now my auger gives me mashed potatoes, but the experience is not going anywhere

but I don't use store

although this year with such a stupid summer I thought that there would be no tomatoes in the garden and bought 20 kg of store ones, out of fear

byaka juice, dried - also not immediately succeeded for their tomatoes

and now my husband dragged the gardeners, conscience woke up in the bushes - they opomidorized us
NataliARH
Irsha, a great non-tech recipe! Mom always cooks like that, and she also rolls it up without salt and sugar, though she doesn't pour water into a saucepan, she always makes ripe / overripe ones, only her aunt gave her a rub of some kind of handle, and she wipes everything and very good. qualitatively, how many were not looking for sale - there are no such ...
Irgata
Quote: NataliARH
you rotate a wipe, and it wipes everything
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

there are all kinds of wipers

and without water, if you cook = then it's good for ketchup, yeah
Lenusya
I have such a wipe, I still wipe the rest with a spoon. But, of course, faster than wiping through an ordinary sieve. There would be a little larger holes in it, the price would not have been.
lou
And I gave up a similar rub. I use, like Irina, a sieve and ladle. It is much more convenient and faster for me to use a ladle. I rubbed it with a spoon until it was a wiping sieve, so it was gloom. And with a ladle whack-whack and you're done (though I'm blender). After such a process, wiping for me ceased to be tedious and difficult even for wiping jam wines. And an expensive wiping sieve (wiping) is lying around in the closet.
Irgata
well boiled tomatoes (apples) rub quickly

it is the ladle that is comfortable in such a concave sieve, the ladle is round itself

the sieves are now so round with a more or less dense mesh, there used to be sieves only frequent and flat, that's where it was not convenient
NataliARH
Irina, she's like her, but as she says, it's much more convenient))) I haven't tried it myself, so I won't say ...
Quote: Irsha
without water if boiled = then good for ketchup
nope, it is the tomato juice that turns out, I myself was interested with water or without, he says without, and when we drink, we also do not dilute ...

Ira, in general, you have an easy way of preserving and proven over the years!
Kirks
And boil the juice rubbed over the fire for 3 minutes and that's it? and bottle?
Irgata
Natalia, Yes

straight from the fire, even if the saucepan is large and it takes some time to pour the juice, I do not turn off the gas, leave it on a low heat until I scoop out most of the volume so that the juice gets into the bottles, the cans get hot and hot
Kirks
Irsha, thanks, I will definitely try
Irgata
20 years ago, my friend bought a juice cooker, a simple aluminum one, we decided to join the ranks of juice cookers, more modern

but after a couple of times of boiling juice in such a device, they quickly got rid of it

for a very long time, hovers, the output is not great for a rather long time

and we returned to our here this proven method

a friend still brews juices this way, for now I use a screw juicer, but I love the technique and use it with pleasure

but without special devices, this ancient method is universal, and the juice is made quite quickly and we make the consistency we want
Kirks
Irsha, Irina, thanks for the useful recipe. Rubbed with a ladle, without salt and sugar. I really liked this method, thanks
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)
Irgata
🔗

I'm glad I liked it

k @ wka
And I make juice the same way and nothing else
I also tried it with a juicer, so it was a hassle to wash it off. And I have exactly the same sieve. Another mother's and 100 years old for lunch. Only I do not use a ladle, but a wooden crush. We must try with a ladle, maybe it's really more convenient and faster.

And for ketchup, I thicken the juice. I put the same sieve on the surface, the clarified juice is collected inside. From time to time, as the sieve is filled with clear juice, I carefully select it with a ladle. And so, in the meantime, I choose the liquid until there is only one thick left. At first, the sieve is filled quite quickly, as it thickens, slower, then you need to stir the juice remaining in the pan. And so, until the desired density, the amount may be reduced up to 3-4 times.
Thickened juice, it turns out like tomato paste, but you don't need to boil it, put it in small jars and freeze it.
And we drink clear juice or also bring it to a boil, pour it into bottles and twist it. Very tasty as a drink with vodka
Irgata
Quote: k @ wka
I rub it with a wooden crush
yeah, Gal, before these convenient convex sieves appeared on the markets, we had flat sieves, and up to metal flat sieves - sieves with a plastic mesh, thick ones, so they toiled with these juices = a frequent sieve and a wooden crush

and these metal sieves and a rather rigid, not frequent mesh = and a convex ladle = beautiful

it is still quite convenient to wipe with a silicone spatula, not thin, it is soft and dense and elastic



Added Sunday 25 Sep 2016 08:20

I just remembered - this method is convenient and for very small volumes, when it is necessary to transfer 2-3 kg of tomato to a liquid state

instantly cooked in small portions
NataliARH
Ira, for your motives of juice, my tomato sauce was born, overripe tomatoes were scattered, 1-2kg, well, I wanted to use them for juice .... I walked through the softened after cooking with a blender and then the fantasy began to play ... added grass-ants, it turned out something like ketchup, in general. sauce, I thickened it a little more, thanks! I remembered all the time about this method of getting juice, but in the process everything changed))) the brain realized that it is better to do something else out of 2kg of tomato)))
Irgata
Quote: NataliARH
blender went through the softened after cooking
blender in the fall = the mistress's best friend

good for thickening + mustard powder = about 1 tbsp. l. per liter of finished hot sauce - in front of the blender

mustard thickens when it cools
Tanya Mitina
The recipe is super, I do it the same way, only I don't add water at all. If the juice remains (usually I roll it up in treshki), pour tomatoes with or without skin, it also turns out in the own. juice.
Irgata
Quote: TanyaMitina
I pour tomatoes with or without skin, they also turn out in my own. juice.
great idea !!

we have all the techniques available to us, and we don’t forget manual methods - anything can be
NataliARH
thanks for the mustard!
Irgata
Quote: NataliARH
for mustard
thanks to my friend - she read it somewhere long ago, and she also advised me
lou
Yesterday I noticed in time how much I was doing rubbing 8 kg. tomato through a sieve with a ladle. Walked with a blender-2 min., 20 min. rubbed. So do not be afraid of ancient gravity caps. Not so laborious. I always do 8 kg. It turns out two 3-liter cans. I don’t add water either, just first incl. heating to a minimum.
Orshanochka
Irsha,
Irishka, I use this method to dispose of the middle of the tomato when I dry them. I do not make current juice, but by evaporation thick and tasty ketchup - Hines is resting
Lubov812
And also a juicer attachment for an ordinary meat grinder is sold. greatly facilitates the production of tomato juice. Now I have bought an electric meat grinder with such a nozzle. In the summer of 2016. made over 30 liters volume. juice without straining. There are already 6 liters left.
Smile
I cook just like Irina, but I do not add water, I rub it in the old way through a sieve and boil it down to a sauce state. Hot in cans, I roll it up and use it as an additive (instead of tomato paste) to all dishes, and I boil some of it thicker and make a little ketchup.
Irgata
alternative if the auger juicer has a sieve insert for mashed potatoes

Irgata
Grinding raw tomatoes in a sieve.
Beat the tomatoes either in a blender or in a food processor, or grind them in a meat grinder through a fine wire rack. And rub through an infrequent sieve.
It is more convenient to wipe with a thick silicone spatula

about this
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

- so that the shoulder blade itself is plump and not soft, because raw tomatoes are very elastic themselves.
The exit from the sieve is thick juice, anyway and wherever.

But what will remain in the sieve - a thick mass, cake -
- shit, although sweet, even ordinary, it turns out thick. the beauty
- into ketchups
- in lecho
- freezing
- drying - does not dry well in a thick layer, on a fine mesh

industrial, as in trays for Isidri Dryers

I dry on an ironing net that fits the dryer tray size
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)/ spoiler]

The same is for cake from screw juicers.

Fotina
Irina, thanks a lot, so I'll try too!)
Siberian
I brew the juice just like Irgata - Irina.
Only after boiling the tomatoes, before rubbing through a sieve, I break the pieces with an immersion blender. So, in my opinion, it is wiped easier.
And one more thing: I cook juice from red, yellow-orange, black tomatoes separately. It turns out very tasty, especially from yellow-orange ones.
Thick tomato (or any other) juice without equipment (we cook in the old fashioned way)

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