Cooking at home tomato juice "Tender"

It would seem that there is nothing easier than harvesting tomato juice for the winter. Twisted the tomatoes, boiled it - and you're done! However, even such a simple preservation can be spoiled if you disrupt the process or overdo it with spices. In addition, quite often, novice housewives, instead of tasty juice, get a certain consistency that looks more like liquid tomato paste, and even with a bitter taste. But ladies with a solid supply of jars in the cellar know which vegetables are best to use to make a fragrant, sweet, moderately thick juice, and what else can be added to emphasize its taste. Let's try together with them to make such a preparation so as not to repeat our own and others' mistakes in the future.

Choosing and preparing tomatoes

Tomato juice doesn't have to be pretty tomato from the garden. The main thing is that they must be well ripened. The more ripe the tomato, the more sugars it contains, and accordingly the juice will not be sour. But unripe vegetables, picked from the bush ahead of time, can completely ruin the taste and make the juice unusable, because they will give it bitterness. By the way, you can even take slightly spoiled tomatoes, however, they must be cut off.

To make the juice sweet and tender, it is better to use different varieties of tomatoes. The cream alone will make a very thick mass, and if you dilute them with large sweet tomatoes, this will significantly improve the taste and dilute the consistency.

Rinse all vegetables thoroughly in clean water, paying special attention to the place where the stalk is attached - most of all sand and earth is collected there. If the tomatoes are going to be passed through a juicer, nothing can be cut out, except for damaged parts, of course, because rotten tomatoes will lead to the fact that the seaming will simply explode.

In the case of using a meat grinder, the stalk must be cut out, and the resulting mass must be rubbed through a sieve.

Step-by-step preparation of tomato juice

Pour juice from a juicer or meat grinder into a large saucepan and place on the stove.

When the mass boils, turn the fire on and add 3 liters of juice:

• 2 lavrushkas;
• 5 black peppercorns;
• 3 tsp each salt and sugar.

After that, boil the workpiece over low heat for about 20 minutes. At the end it is advisable to choose lavrushka and pepper. Pour hot tomato juice into sterilized jars, roll up, put upside down and wrap. When the jars are cool, store in a cool, dark place.