Cooking tomato juice for the winter. Be sure to make this healthy and tasty piece.

Among the abundance of a variety of juices, tomato is especially popular among both adults and children. Previously, it was sold in three-liter jars, and the taste was so balanced, just neither add nor diminish. Today it is difficult to find such, and one can never be sure of quality. Another thing is if you make tomato juice for the winter at home. A delicious and completely natural drink will come out. Everything is quick and easy, the proportions of salt, sugar and vinegar are easy to remember. They are given per liter of drink, when added, it is necessary to multiply by the volume of the resulting juice. Be sure to make this healthy and tasty piece.

Ingredients:

• tomatoes 3 kg.
• per 1 liter of juice:
• rock salt 1 tsp
• sugar sand 1 tbsp
• table vinegar 9% 1 tsp

Cooking order

Prepare everything you need. Wash the tomatoes. It is necessary to take ripe and soft, but in no case overripe, because of them, ready-made tomato juice for the winter can turn out to be tasteless.
Cut into arbitrary pieces, removing the stalks. Fold in a spacious pan of suitable volume.
Put on fire and boil until they become soft.
Rub the mass through a sieve to remove the tomato peel and seeds. Throw all that remains on top of the sieve.
Return the pan with tomato juice to the stove. Pour the required amount of sugar and salt. Here, focus on the volume of juice that turned out after rubbing.
Stir, let it boil. If a foam forms, remove. Pour in table vinegar, taste it. Fans of more salty tomato juice can still be slightly added.
Pour into sterilized jars, roll up. If you want to drink immediately, store in the refrigerator for 2-3 days.