This is how you make it last a long time

Make tomato juice

Ingredients:

• 1 kg of aromatic tomatoes
• 1 celery bulb
• 1 dash of high quality olive oil
• Salt and pepper to taste

preparation

1. Bring a saucepan of water to a boil.
2. Pierce tomatoes with a toothpick and place in the boiling water.
3. Let it steep for a moment and chill off immediately.
4. You can now peel the skin off the fruit.
5. Remove the stalk and cut the tomatoes into small pieces.
6. Put these in a saucepan, add a little salt and let everything simmer for a few minutes at a low temperature.
7. Add the olive oil and the peeled, shredded celeriac.
8. As soon as the tomatoes have completely crumbled, take the saucepan off the stove and pass the mixture through a fine-mesh sieve.
9. Catch the juice and season with salt and pepper.

Reduce the juice

Rinse bottles with screw caps and intact seals thoroughly and sterilize the containers in boiling water for ten minutes.

Then pour the hot juice through one

funnel(€ 4.58 at Amazon *) a. Close immediately and invert to cool. The tomato juice can be kept for several weeks if stored in a cool and dark place.

You can preserve it for even longer if you also reduce the vegetable juice:

1. Pour the seasoned tomato juice into the sterilized bottles.
2. Place this on the grate of the automatic cooker. The vessels must not touch.
3. Pour in enough water so that at least half of the food is in it.
4. Preserve at 85 degrees for 40 minutes.

If you do not have a cooking pot, you can also preserve the juice in the oven:

1. Place the sealed bottles in a drip pan and pour 2 centimeters of water on them.
2. Slide it into the tube and turn it on at 90 degrees.
3. As soon as bubbles appear, switch off and leave the tomato juice in the heat for another 30 minutes.