Do you want to prepare tomato juice for the winter? Useful tips, recipes and recommendations

Who among us in the winter in the pursuit of vitamins does not like to pamper yourself with a glass-another thick, tasty and healthy tomato juice? True, many modern residents of megacities for some reason prefer to buy it in supermarkets. And no one thinks that such tomato juice is made not even from tomatoes, but from the incomprehensible quality of pasta, which is often purchased not in Russia, but abroad. The composition and benefits of such a product can only be guessed.

Meanwhile, to prepare this unique product for its taste, you can easily work in your own kitchen. To do this, you do not need to have special culinary skills, in addition, the preparation of tomato juice is a quick enough process that will not take you much time.

So, we need:

• Tomatoes (quantity and quality in this case - a secondary issue).
• Banks (size select yourself - here it is difficult to give recommendations).
• Covers (high-quality, new, pre-boiled for 15-20 minutes).
• Casserole (if possible more and enameled).
• A juicer (it can be successfully replaced by a meat grinder, a food processor or a blender with a large bowl).
• A little time.
• A huge desire to pamper your family with a delicious product.

When all of the above is ready and waiting for its hour, proceed directly to the culinary mystery. The sequence of actions is simple and straightforward.

1. Thoroughly my tomatoes and at the same time cut out of them all sorts of bruises, rottenness and the like little-aesthetic inclusions.
2. We cut the fruit into medium lobules (the size should be sufficient for them to pass into the meat grinder or juicer without watering the kitchen with luxurious red drops).
3. Grind the pieces with the help of a handy kitchen appliance. In the event that the tomato juice you cook with a meat grinder, it will contain and bones. To remove them, wipe the resulting mass through a sieve.
4. Raw juice is poured into a large saucepan and put on fire. After boiling and the appearance of light foam, cook for about 20 minutes, not forgetting to remove all the foam rising to the surface.
5. While our tomato juice is brewed, we sterilize the jars, keeping them above the steam. You can do this with a tack or a thick towel, but it is much more convenient to use a special lid whose diameter coincides with the diameter of the neck of the jar.
6. At the request of 5 minutes before the end of the preparation of the juice in it you can add salt or sugar, but you can do it immediately before use.
7. We pour hot mass into prepared cans (they should not have time to cool down) and roll.
8. We turn the sealed containers down with a neck, wrap it with a thick rug and leave it to cool.

Now you can well pamper your home with this delicacy all winter. By the way, which is especially pleasant, tomato juice is one of those few products that heat treatment only benefits. As a result, it is better absorbed by the body, and it also increases the content of lycopene, which is one of the best means of preventing cancer. So you are not just preparing a delicious drink, but also a medicine!

Well, for those to whom even this recipe seemed long and laborious, you can advise one more option, similar to the old village method of preparation. In this case, tomato juice is obtained as a result of long languishing of large chopped tomatoes in the oven (before it was replaced by a hot Russian oven). After two or three hours, the mass becomes almost uniform, it needs only to be wiped through a sieve and can be immediately clogged.