Homemade tomato juice with pulp - canning for the winter without salt and sugar

Preservation will occur even without salt and sugar. The main and only ingredient of the preparation is a fresh, strong tomato. It is noteworthy that the size of the fruit should not exceed 5 cm in diameter, and such a tomato is sold in abundance in markets from the beginning to the end of August and costs much less than its selected and fleshy counterparts.

The thick skin and dark red color of the fruit are ideal for making thick homemade tomato juice with pulp. So, all we need is:

tomatoes;

meat grinder;

tall saucepan;

jars and lids.

How to cook tomato juice for the winter without salt and sugar

Sort the tomatoes, remove sepals, wash in running water and cut into pieces the size of a meat grinder.

Pass through a meat grinder.

Pour the resulting tomato into a saucepan and put on fire. As soon as it boils, foam will appear; it needs to be skimmed off. Reduce heat, cook the tomato for 30 minutes, stirring every 5-7 minutes so as not to burn.

While the tomato is boiling, sterilize jars and lids (in the microwave, oven, over steam).

When the juice and pulp boil, some liquid will evaporate and the consistency of the product will become thicker.If you cook longer, you will get a thick tomato, which can also be preserved without salt. Pour the hot tomato into sterile jars and close with a lid. The jars should be left upside down under a towel until they cool. Natural thick tomato juice without salt, sugar and other spicy spices is ready for storage!

This easy-to-prepare preparation can become a healthy and tasty drink in its own right. Simply pour into a glass and beat with a blender, adding herbs or ground pepper. This homemade tomato juice is a good base for red sauce or gravy, and is indispensable as a dressing for soups and borscht.