Uploaded September 2026 | Updated September 2026, 2 weeks ago

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RECIPE:
20 lbs / 9 kg of tomatoes
3 tbsps of pickling salt
10 large jars (900ml / 32oz)

Instructions
1. Wash tomatoes.
2. Cut them into smaller chunks, then blend them.
3. Pour the juice into the pot.
4. Add salt, mix, and bring to almost boil.
5. Pour the juice onto the sterilized jars and twist them off immediately.
6. Turn the jars upside down and cover them with a blanket.
Keep them like that for 12 hours.

After that time the tomato juice is ready to use! We keep it in a cold place for up to 24 months.

Notes
Use ripe tomatoes. Throw away all the tomatoes that don't look good (have black spots, mold, anything that is "suspicious". #short