Making tomato juice turns the kitchen into a red workshop for an afternoon. When the hot jars line up on the counter, you can see exactly how much summer has been saved for winter.
Method, step by step
- Chop the tomatoes, cook them with celery until they collapse completely.
- Strain, then boil the juice for 10-15 minutes and season.
- Pour hot into sterile jars, close immediately. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cool in a dry dunst, then store in a dark, cool place. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Use only unblemished, ripe tomatoes, and really sterilize the jars — mold is not an artisanal extra.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
