How to make high quality tomato juice for the winter
Best homemade tomato juice for winter. Step by step recipe:
1. Prepare 9 kg of Tomatoes according to the recipe, wash them before juicing, cut all (Remove rotten tomatoes, then cut into pieces. Do this for several times so that the tomato pulp comes out into juice. If there is no juicer, then grind the tomatoes in a meat grinder, boil for a few minutes and then grind through a sieve.
2. The first secret is sweet peppers. You also need to squeeze the juice and add it to the tomato juice. The amount might be less, I got around 500 ml.
3. Put the juice on the stove, then bring to a boil. Initially, the juice that comes out is about 8 liters, divided into 2 containers and boiled for 15 minutes, then combined in one basin. After 5 minutes of cooking, add bay leaf (5 pieces) and salt (3 tsp total), cook for another 15 minutes. With this amount of salt, homemade juices turn out to be slightly salty; when consumed, you can always add salt to taste according to your taste buds.
4. While the juice is cooking, sterilize a glass bottle washed with baking soda over steam, boil the lid for 5 minutes.
5. We remove the lavrushka from the juice, and the second secret is to chop the juice with a blender! ATTENTION! If your blender is weak with a plastic insert, let the juice cool down a bit. This way, the thick part of the tomato is mixed with the liquid, so that during storage later, the juice will not peel off.
6. Bring the juice back to a boil, pour it into a still warm bottle and cover tightly with a cloth, twist the lid.
7. if the lid is not properly attached, and in this form we leave it under the cover until it cools completely. The juice is ready! Can be stored indoors. Good luck with your preparations.