Fara sare, zahar, conservant si cu fierbere 20 de minute! Rosii si ardei la borcan pentru iarna!

Recipe for tomatoes and capsicum in a jar for the winter, with a little boiling (~20 min). It is also called concentrated tomato juice, puree (passata, passatta) or tomato broth when it is reduced more. No salt, sugar, preservatives, and no prior sterilization of the jars! Ingredients (for 6 200 ml jars): • 3.5 kg of tomatoes • 1.5 kg of red capsicum • Optionally a not very full teaspoon of ground black pepper The first step in making this recipe will of course be separating the skins and seeds from the vegetables. In past years I used a manual tomato separator, but this year I have a helper: the Slowjuicer with auger and cold pressing, Kuvings. I did not buy it with the intention of using it for canning; in fact, it is a juicer optimized for root vegetables. Compared to other similar devices, it has two generous feeding funnels, one of which is specifically designed for root vegetables. I can juice a whole carrot or parsnip, for example, without having to cut it into pieces! Fruits and vegetables are pressed at low speed to extract more juice and keep their color intact and all their nutritional qualities. With the Kuvings juicer, you can also prepare almond milk or smoothies and fruit ice cream, using the special accessories. It has a powerful motor with a 10-year warranty, and is built exclusively from durable, BPA-free materials. As I said, although it is a juicer intended for hard vegetables, I also used it for this recipe. I removed the stem and seeds of the kapia peppers, cut them into quarters or halves depending on their size, and put them in the juicer, piece by piece. I alternated with a whole tomato. I did the same for all the vegetables. In the meantime, I prepared a large 5-liter pot, a very large sieve fixed on top and a clean cloth with a dense fabric, placed in the sieve. Pour the juice with the pulp obtained, into the sieve, cup by cup. In the bottom pot, slowly, slowly, the water from the tomatoes will drain. How long should it stand to drain? As long as you have patience. But the longer you keep it, the less you will boil. For example, I transferred the sieve to the refrigerator overnight. By the next day, more than 3 liters of water had drained from the tomatoes. The remaining tomato pulp is transferred to a pot, and put on the fire. If you want, you can also add a not very full teaspoon of freshly ground black pepper; but it is not mandatory. Reduce the tomato and pepper juice, as you wish. I boiled for about 20 minutes from the moment it came to a boil, but if you want, you can insist and you will get broth – that very thick paste that does not fall off the spoon. As soon as you have taken the pot off the heat, pack the tomato and hot pepper juice into small jars, suitable for one use. You do not need to sterilize them beforehand, because the hot liquid will do this. Screw the lids on tightly (I mention that for canning it is advisable to always use new lids). Turn the jars upside down and cover them with several thick towels. Let them stand like this until they cool completely, then you can transfer them to the pantry. In the end, you will get a consistent tomato and pepper juice, with an intense color, and a clean, natural taste, without salt, sugar and chemicals, and with minimal boiling.