Tomato Juice for Winter

Ingredients

• Tomatoes — 4 kg
• Salt — 1 tsp

Steps

1. Choose ripe, large red tomatoes; it's best not to use cherry, pink, or yellow tomatoes due to their small seeds or lower acidity.
2. Wash and dry the tomatoes, then cut each in half.
3. Chop the tomatoes in a blender or food processor until a smooth consistency is achieved.
4. Transfer the tomato mixture to a pot, bring to a boil, and cook for about 5 minutes.
5. Strain the mixture through a sieve to separate the skins and seeds — this will yield clear juice.
6. Return the strained juice to the pot, bring to a boil, and simmer for another 5–7 minutes.
7. Add salt: approximately 1 level teaspoon per 1 liter of juice (adjust to taste).
8. Prepare the jars and lids: boil the lids for 5 minutes in boiling water; jars can be sterilized in the oven at 110–120°C for about 10 minutes.
9. Pour the boiling juice into hot sterile jars, and tightly seal with the lids.
10. Cover the jars with a blanket or warm cloth and leave until completely cool — this ensures final pasteurization and sealing.