How to make tomato juice at home
At first glance, it may seem that preparing juice from tomatoes is a very simple task, but it must not only be preserved for many months, but also all the beneficial substances in it must be preserved. Therefore, a proven old recipe from my grandmother, with step-by-step photos taken, always comes to the rescue.
To prepare tomato juice, you will need a juicer, preferably one that squeezes out the juice and pulp. And we also need:
tomatoes - 10 kg;
salt - 1 tbsp. l. (taste).
How to make homemade tomato juice
Let's start making the preparation by washing the tomatoes thoroughly and removing various defects, if any. Usually there are defects, because any tomatoes are suitable for tomato juice, but the most beautiful ones go into the jar whole.
Cut the tomatoes into pieces that are suitable for a juicer. Usually, it is enough to cut the fruit into three or four parts.
Squeeze out the juice and pulp, and discard the skins and seeds.
Place the resulting juice in a convenient container on the fire. The container should not be too full, because the juice during the boiling process will form foam that needs to be removed.
After boiling, add salt and cook the tomato juice for about 10-15 minutes.
Pour juice over prepared jars and roll up with a special key. Turn the jars over and cover with a towel.
Leave until the jars cool, then put them in a cool place for storage.
This homemade tomato juice will make an excellent borscht, gravy, or it will be a great addition to fried potatoes. This juice can be stored for about 2-3 years, which is very good, because in a good year you can prepare a healthy drink for a couple of years in advance.
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