Tomato juice without sterilization

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make tomato juice without sterilization for the winter? Prepare your ingredients. It is better to buy tomatoes at the markets. You can choose any variety of tomatoes, but it is advisable that they be ripe and fleshy. The thickness, color and quality of tomato juice depends on this. The meatier the tomatoes, the sweeter and thicker the juice will be.

2. STEP 2

   

   Rinse the tomatoes under water, cut them in half and remove the stem along with the middle, that is, the part where the branch is attached to the tomato and the stem goes inside the tomato. After removing the stem, cut the tomatoes into slices.

3. STEP 3

   

   Place some of the tomato slices into a blender bowl and blend them well to obtain tomato puree. Pour the resulting puree into a saucepan, add a new portion of tomato slices into the blender, and blend again. Process all tomatoes this way.

4. STEP 4

   

   Choose a larger cooking container, as the juice will gurgle, and because of this, it may splash out of the small ladle. Add salt to the tomato puree in the pan. At this point, you can add ground black pepper if you wish. The juice can also be prepared without any spices at all. And add salt and pepper just before use.

5. STEP 5

   

   Place the saucepan with the tomato puree over medium heat and bring to a boil. You cannot put the juice on high heat, as it will gurgle a lot, so the hot juice can get on you, which will lead to a burn. When cooking, foam will form on the surface of the tomato juice. There is no need to remove it; the foam will gradually fall off on its own. Cook the tomato juice, stirring occasionally, for 10-15 minutes after boiling. Cooking time depends on the ripeness of your tomatoes.

6. STEP 6

   

   To make tomato juice more homogeneous, rub it through a sieve. This will get rid of small particles of skin and seeds. Pour the prepared tomato juice back into the pan and heat again.

7. STEP 7

   

   Prepare glass containers in which the juice will be stored. Sterilize jars and lids in advance in any convenient way: in the oven, steamed, in water or even in the microwave.

8. STEP 8

   

   Pour the finished hot juice into sterilized jars, roll up or close with sterile lids. Turn the jars of juice over and cover them with a blanket or blanket and let the juice cool completely. The next day, store the tomato juice. It is best to store the cooked product in a cellar or basement, where it is always cool and dark. It is not recommended to store juice without sterilization for more than 2 years.

Comments on the recipe

Lily

21.12.2023

4.7

Simple recipe, thanks. I know the method of tomato juice with vinegar.

ELENA1961

21.12.2023

4.8

It is important for me that there are no seed residues in the juice and no pieces of tomato skins, so I chose a recipe that includes the step of grinding the tomato mass through a sieve. Of course, there is a little more hassle, but what juice do we get in the end! I sometimes put a sprig of celery at the bottom of the jar, sometimes a couple of cloves of garlic, sometimes half a bell pepper to enrich the taste and always add a little sugar, depending on the type of tomato. Thank you very much for the recipe, Nika. The juice is very tasty!

ElenaMazur

21.12.2023

4.5

My favorite juice! I prepare a lot for family and friends. But I do it the old fashioned way, cut it, cook it through a sieve, boil it with salt and close it