In our family, of all the foods we preserve, nothing is as "holy" as the tomato juice. By this I mean the natural, beautiful and tasty tomato juice. In the season, the most important concern for my parents is to make at least 150-200 liters of juice or tomato broth, otherwise it's panic ... This recipe is like telling a story. Every year, from harvesting to storage, the process is the same and the recipe has been practically unchanged for as long as I can remember. It's the main beverage consumed in the winter. We like it with a little salt or as such. Even my little Maria is a big fan of tomato juice. We don't make sweet compotes and fruit juices, but tomato broth is mandatory.
Of course, it can be preserved in smaller bottles or jars, made using some device or another, but the method is the same. Pay attention to the tomato juicer you are using. We have a Russian one that makes over 100 kg of tomatoes in a few hours and doesn't get tired. Long-neck juicers are also good. The most important purchase criterion is being able to squeeze the most of the pretious pulp. As tomatoes are sour, they preserve very well naturally, without the need of additives. The important condition is boiling them a little before closing into jars.
You can use it as soft drink, diet drink or in food - it's good anyway. If you don't want to complicate things, you can use this method Easy Homemade Tomato Puree. It's good for cooking, but not really pleasant for drinking, as it's not so fine.
The pictures I'm showing you this year were taken at the countryside, so I apologize for the more rustic decor and maybe not even that good looking. This is how you work with large amounts of juice - there will be splashes and bits of tomatoes.
