Tomato juice is very healthy, but only if it does not contain salt. Preparing it for the winter is not as difficult as it seems.
This is also a great way to process a large harvest of tomatoes, which will start to spoil at any moment.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to preserve tomato juice without sterilization.
It couldn’t be easier.
1. First, pass the clean tomatoes through a meat grinder or chop them with a blender. It would be a good idea to cut out the stalk first.
2. Then rub the tomato puree through a sieve to get rid of the seeds and skin. As a result, we get tomato juice without impurities.
3. Next, add spices for taste. The assortment is quite wide, from ordinary black pepper to garlic, basil leaves and ginger root.
4. Put the pan with juice on the stove, bring to a boil and cook for 10 minutes.
5. Pour into sterilized jars and roll up. When the preparations have cooled, put them away for storage.
