Fresh Red Tomato Juice with Salt
Thick tomato juice — the best thing to put up for winter! I always can my tomato juice this way; I love that it comes out thick, with pulp, and doesn't need to be pasteurized. Give it a try, because tomato juice in winter is a real treasure!
Sarka
Recipe author
Fresh Red Tomato Juice with Salt
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 0 %
0 g
Carbohydrates 80 %
4 g
23 kcal
GI:
100
/
0
/
0
- Wash the tomatoes, make a cross-shaped cut in the skin, pour boiling water over them, and then plunge them into ice water. After this, peel off the skin and cut the flesh into quarters.
- Next, blend the tomatoes (you can also run them through a meat grinder). Put the resulting tomato mass on the heat, add salt, and bring to a boil. Cook the juice for 20 minutes, being sure to skim off the foam as it cooks.
- Wash the jars and sterilize them in the oven (or hold them over steam), and pour boiling water over the lids. Pour the boiling tomato juice into the sterilized jars, seal them with the prepared lids, turn them upside down, wrap them in a warm blanket, and leave them like that for 20-24 hours.
- Store the preserves in a cellar or pantry.
- That's it! A fragrant borscht in winter is guaranteed!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Salt - 0 kcal/100g
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