Tomatoes in any preservation are good - rolled up in a jar whole, in salads, in assorted dishes. But for me there is nothing more desirable from all the prepared fruit and vegetable goodies for the future than natural tomato juice made from ripe and fragrant tomatoes for the winter. You can use it for dressing the first and second courses, even in dessert. Or to use as an independent product - just drink in pleasure.
Fortunately, it is not difficult to make such a preparation, and the preparatory work will take most of the time - to wash and, if necessary, peel the tomatoes, cut into pieces of the right size, squeeze. Each experienced housewife can share her recipe on how to cook tomato juice for the winter on her own. There are general rules for choosing tomatoes - you need ripe, fleshy fruits with intense red color. Many, in an effort to save money, use tomatoes with disease-damaged areas, just cutting them off. Of course, such fruits are not recommended.
If you haven’t yet acquired a crown recipe and don’t know how to make tomato juice from a tomato, here are some simple and affordable ways.
Option 1
Products are taken for each kg of tomatoes: a glass of vinegar (9%) - 100 ml, half tsp. salt, one tbsp. l Sahara.
Preparing tomato juice for the winter from boiled or fresh washed and cut into pieces fruits. They must be wiped through a fine-mesh sieve. It can be additionally filtered through a loose fabric so that the drink is softer. Pour salt and sugar into the juice, heat the pan over low heat. Before boiling pour vinegar, as soon as it boils - quickly pour into cleanly washed warmed cans, cover with prepared lids and sterilize, roll up. 0.5 liter cans are sterilized for 10 minutes. in water brought to a temperature of 95º C.
Option 2
Prepared according to these recommendations, tomato juice for the winter will be a little piquant, with an unusual but pleasant taste, without too much acidity. You will need tomatoes, sweet peppers, you can season with salt, sugar, spices (ground hot red and black pepper).
First you need to make juice from tomatoes, as described above, as well as juice from sweet bell pepper (200 ml of pepper is taken for each liter of tomato). Mix both ingredients and warm. Pour sugar, salt, spices (ground hot peppers) - to taste. Boil the liquid, pour into banks, sterilize, roll up.
Option 3
To make tomato juice this way for the winter, you need ripe tomatoes, salt, sugar, cloves, black pepper (peas). Wash the fruits, remove the tails, dry. Cut into slices, squeeze through a juicer. Put all the resulting juice in an enameled bowl on a small fire. When it boils, wait until the pulp that has risen upward settles. If you need a thick consistency, you can cook longer, but 20 minutes of boiling is enough. At the end of cooking, to taste (per each liter) put salt - 0.5 tbsp., Sugar - 1 tbsp., Spices (1 clove star and 2 peas of allspice). Pour the tomato into sterilized warmed cans and immediately roll up. Leave turned upside down and wrapped until final cooling.
There are many more options - choose any one you like!