procedure text how to make tomato juice
Thecore ingredient of current day ketchup, or tomato ketchup, are tomatoes. The amount varies per brand and type. Tomatoes are washed and ground finely to create a smooth consistency. Along the way, some of the water is removed from the tomatoes to thicken up the sauce. Since tomatoes contain mostly water, about 95% of a tomato is water, the
Directions In a large bowl, combine tomatoes, cheese, basil, parsley and mint; set aside. In a small bowl, whisk lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving. Just before serving, stir in avocados. Serve with a slotted spoon.Addthe black pepper and garlic. Securely fasten the lid and blend for just a few seconds (or longer, for a completely smooth texture). Taste, and stir in ¼ teaspoon salt for more overall flavor if you'd like (tomato juice brands vary by salt content, so this is really up to you). Set aside.
Onceyou initially activate your juicer, give it around 10 seconds before you add anything to it or start trying to juice anything with it. This gives it enough time to power up completely. To juice your tomatoes, put them into the juicer and use the plunger to press them down.Removeand pat dry. Peel and halve the tomatoes. Seed the tomatoes, putting the seeds and pulp in a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Chop the tomato flesh. Pourthe hot tomato juice into each jar, leaving 1/2 inch head space. You can easily measure the headspace with this inexpensive canning funnel. Wipe rims of jars with a clean dish towel and place lids and rings on jars. Process jars in boiling water canner for 40 minutes. Placethe tomatoes in a big stock pot or dutch oven and bring to a simmer over medium heat. Simmer for about 5-10 minutes until the tomatoes are soft. Set up your food mill over a large mixing bowl or a pot. Ladle the tomatoes into the food mill and churn away. The tomato pulp and juice will fall through to your bowl and all of the skins and Useketchup to make tomato juice. Hi friends, just to share with you my new recipe for home-made tomato juice. I was a bit hungry in my office in the evening and happened to find a package of ketchup. So a new adventure: add some water to ketchup and mix well -- it tastes exactly like the tomato juice on the market!