I prepare tomato juice for the winter only according to this recipe! I refused other recipes long ago! 50 liters of juice is rarely enough for us until spring. I add it to various dishes and just drink it)) Very tasty! And what kind of borscht with such juice...
My tomatoes are good, I cut them in half.
I'm sending it to the juicer. If you don't have a juicer, you can use a regular meat grinder. But, of course, in a juicer it turns out faster and better (without seeds and skin).
I pour the juice into a saucepan.
In the same way, I cut the bell pepper into pieces.
And I send it to the juicer. Then I pour it into a saucepan to the tomato juice.
I bring it to a boil. Then I add bay leaves and salt. I stir and boil for 10 minutes.
After that, I immediately pour it into clean dry jars (I must sterilize them first!) 5 simple ways to sterilize jars I have already shown here HERE.
I always put a clean metal spoon in the jar!
I pour the juice, close the lids. Of course, I put the spoon away 😊 I turn the cans upside down and cover them with a warm blanket. I leave it like this until it cools completely. And you can help yourself))
Recipe:
• Tomatoes 4.0 kg
• Bulgarian pepper - 500-600 g
• Bay leaf (medium size) - 3 pcs.
• Salt - 3 tsp. (no slide)
*** From this amount, 3.0 liters of ready-made juice is obtained.