What can ruin homemade tomato juice: avoid these mistakes during canning
Tomato juice is a great winter preserve. This preservation can be used not only as a drink, but also as a base for various sauces and soups. But very often it turns out that the juice does not turn out well, begins to sour quickly and loses its rich flavor.
The FoodOboz editorial team will tell you about the mistakes that ruin tomato juice. These nuances are worth paying attention to.
How to pickle tomato juice correctly.
Source: wyseguide.com
Choose quality tomatoes
The quality of the fruit has the greatest impact on the quality of the juice. Do not use tomatoes that are damaged, rotten, or not fresh. They must also be fully ripe.
Choose high-quality fruits.
Thus, if you are using bought fruit, you need to cut open one tomato and check the quality.
You should also make sure that the fruit does not have a lot of moisture. Excessive amounts of liquid will make the juice very watery.
Tomato pulp for the juice.
Source: onceuponachef.com
How to pickle
1. If you have chosen high-quality fruits, they need to be well washed and dried.
2. After that, the tomatoes should be passed through a juicer or a meat grinder.
3. Cook for about 20 minutes without collecting the foam on top.
Tomatoes for the juice.
Source: pixabay.com
4. Pour into clean and dry jars.
5. Sterilize for 20 minutes.
Ready-made juice.
Source: depositphotos.com
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