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Tomato juice preparation for winter

Canned Tomato Juice for Winter

A wonderfully wholesome preserve that boosts your immune system and just tastes great. Here's yet another recipe that takes me straight back to my grandmother's kitchen — this time tomato juice, which she put up in three-quart (3 L) jars for the winter.

Leo

Recipe author

Composition / ingredients

Servings:

Tomatoes

Sugar

700

Salt

150

Vinegar

275

Garlic

Allspice

Cloves (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 0 % 0 g

Carbohydrates 90 % 9 g

45 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

The ingredients.
Step 2:

Wash the tomatoes well and cut away any damaged spots.
Step 3:

Run the tomatoes through a juicer.
Step 4:

Bring the juice to a boil and cook over high heat for 30 minutes.
Step 5:

After half an hour, add the salt and sugar, lower the heat, and cook for another 10 minutes.
Step 6:

Add the remaining spices and the garlic, and cook for another 20 minutes.
Step 7:

Pour the boiling juice into sterilized jars (slip a spoon into each one so the jar doesn't crack from the heat) and seal. Then turn the jars upside down and wrap them in a blanket.

First, wash the tomatoes well and cut out any damaged spots to keep the jars from "exploding." Cut them into quarters so they fit in your juicer, if you have that marvel of modern technology — my grandmother used a plain old hand-crank meat grinder. Put the ground tomatoes in a pot and let them boil over high heat for about half an hour. When the time's up, lower the heat and add the salt and sugar. Cook for another 10 minutes, then add all the spices. Taste the mixture; if it has enough seasoning, cook for about 20 more minutes and start sterilizing the jars. Pour the still-boiling juice into the jars, then immediately seal and turn them over. Cover the jars of tomato juice with a blanket until they cool completely. Your winter lifesaver is ready.