|3½ pounds Ripe Tomatoes|
|Pepper to taste, optional|
|1 teaspoon Sugar, optional|
|Salt, to taste|
- Remove core and cut tomatoes into thin slices. Do not discard its juice. Use it for simmering tomato pieces in following step.
- Simmer tomatoes in a non-aluminium pot for around 20-25 minutes until mixture is smooth and soupy.
- Force the mixture through sieve or blend the mixture and strain to remove skin and seeds.
- Add pepper, sugar and salt, mix well.
- Again, cook it for 4-5 minutes until it reaches the boiling point.
- Take away pot from heat and pour mixture into hot sterilized jar leaving 1/2 inch head-space.
- Clean rim and sides of jars.
- Close lids and process jars in boiling water bath for 10 minutes.
- Allow jars to cool at room temperature. You can store canned tomato juice for up to one year.
- After opening the jar, keep it in refrigerator and consume within a week.
- Add salt, pepper and sugar as per your taste before re-boiling the juice.
- If you do not want to do canning, then store juice in a freezer. You can store and use frozen juice for up to one month after preparation.