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.

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.

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.

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.

4. Pour into clean and dry jars.

5. Sterilize for 20 minutes.