Tomato juice through a juicer for winter

The most optimal way to prepare tomato juice. A very convenient way of making juice. Such juice can be drunk immediately after cooking and cooling, and it is also wonderful that it can be preserved for the winter. Without any sterilization and without the addition of acetic essence. It stands perfectly until the summer. The juice can be perfectly used in winter instead of tomato paste for filling soups and when preparing tomato gravies. It is perfect for all second courses.

luba60

Recipe author

Tomato juice through a juicer for winter

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

37 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 5 h

Step 1:
Ripe tomatoes, sugar and salt will be needed for the juice.
Step 2:
Rinse tomatoes well in running water, remove the stalk and cut into pieces so that it is convenient to put them in a juicer. All tomatoes should be whole, not crumpled, without cracks, and even more so without rot.
Step 3:
We pass all tomatoes through a juicer.
Step 4:
In advance you need to prepare jars and lids for rolling juice for the winter. It is enough to boil the lid in water for 5 minutes.
Step 5:
Rinse the cylinders well. Many housewives use detergent. But it's still a chemical. I always use baking soda. Rinse well and hold for a few minutes over steam. The ideal option would be to bake in the sun or in the oven. The jars should be sterile and dry, so that condensation does not form later (in order to avoid mold formation in the juice).
Step 6:
Pour the juice into the pan, but not to the brim, about 2.5 thirds of the size of the container. When boiling, the juice instantly foams and can escape.
Step 7:
Mix the juice often from under the bottom, otherwise it may burn. When it starts to boil, reduce the heat constantly, stir until the foam subsides. Be careful, if you cook the juice for the first time, set the fire to a minimum, because even with stirring, you may not keep the foam.
Step 8:
When the foam starts to decrease, add the granulated sugar and salt to taste. Let everything boil for 5 minutes. The foam will almost all disappear. For 10 liters of juice there is about 2 tablespoons of sugar and about 3 tablespoons of salt.
Step 9:
Put the balloon on a plate and pour the juice in parts so that the jar does not burst.
Step 10:
Seal the jar of juice with a lid, put it on the mat with the bottom up and wrap it with a blanket. Leave until completely cooled.
Step 11:
Ready-made juice can be cooled and treated to family and friends. Bon appetit!