Juice of fresh red tomatoes with salt

Thick tomato juice is the best preparation for winter! I always close the tomato juice just like that, I like the fact that the juice turns out thick, with pulp, and it does not need to be pasteurized. Try it, because tomato juice in winter is a real find!

Sarka @

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 1 g

Fats 0 % 0 g

Carbohydrates 80 % 4 g

23 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 1 d 50 min

Tomatoes are washed, we make a cross-shaped incision on the surface of the skin, pour boiling water over the tomatoes, and then ice water. After the manipulation, remove the skin, cut the pulp into quarters.

Next, chop the tomatoes with a blender (you can skip through a meat grinder). The resulting tomato mass is put on fire, add salt, bring to a boil. Cook the juice for 20 minutes, during cooking, be sure to remove the foam.

I wash the jars, sterilize them in the oven (or you can hold them over steam), pour boiling water over the lids. Pour boiling tomato juice into sterilized jars, roll up the prepared lids, turn upside down, wrap in a warm blanket and leave for 20-24 hours.

We store the blanks in the cellar or in the pantry.

That's it! Fragrant borscht in winter is guaranteed to you!