Tomato juice from yellow tomatoes for the winter - recipe with photos

To make juice, you need well-ripened tomatoes, without rot or unripe barrels. Also, choose a variety. After all, “cream” is too dense and “meaty”. They have very little juice, but are great for pickling or making tomato paste.

Usually the juice from tomatoes is squeezed out using a juicer, but a meat grinder will also work.

Chop the tomatoes and grind them through a meat grinder. Pour the resulting juice into a saucepan and boil it.

Remove the pan with juice from the stove and cover it with a lid. When the juice has cooled sufficiently, it should be carefully rubbed through a sieve to get rid of skins and seeds. It is the tomato seeds that are to blame for the fact that canned tomato juice turns sour and moldy in winter.

Place the pan back on the stove, add salt and sugar to taste, and bring the juice to a boil. For those who like spicy juice, you can add ground black pepper and a couple of crushed cloves of garlic to the pan. You cannot boil the juice for a long time, otherwise it will turn out too thick, and you should not dilute it with water.

Prepare the bottles, sterilize and dry them. To protect against souring of tomato juice, put two aspirin (acetylsalicylic acid) tablets in each bottle.Pour the juice from yellow tomatoes into bottles and immediately close with metal lids. Turn the jars over and cover them with a warm blanket overnight.

Tomato juice prepared in this way should be stored in a cool, dark place, but no more than 9 months.

Tomato juice from yellow tomatoes retains its bright and sunny color even after severe heat treatment. Prepare ketchup based on this juice, or sauce. This will decorate your table and surprise your guests.

Watch the video on how to prepare tomato juice from yellow tomatoes for the winter: