Tomato Juice - Canning
photo by Axe1678
- Ready In:
- 4hrs
- Ingredients:
- 2
- Serves:
-
30
ingredients
directions
- Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
- Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
- Sterilize your jars (I do this in the dishwasher).
- Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
- Throw out the remaining pulp and return the juice to the stock pot.
- Bring back to a rolling boil.
- Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
- Pour into jars leaving 1/2 inch air space.
- Place jars into canner and boil for 25 minutes.
- DONE!
Questions & Replies
-
This is exactly the way I do it, except that I add 1 tsp sugar and 1/2 tsp citric or tartaric acid per quart, and leave 1 inch headspace. Not having read this, I processed my quart jars in a boiling water bath for 30 minutes. It separated for sure!!! Half the jar was liquid and the pulp was right up to the lid, boiling out into the water bath from most jars. I tightened the lids even more on those jars, and all but one sealed, but before storing, I had to shake each jar to get the pulp mixed with the liquid, and it still separated to a certain extent after that. Can you see what I did to cause the separation that this recipe is supposed to prevent? How can I avoid losing so much of the pulp due to boil-over? I am toying with using larger jars and leaving about a cup of head space.
Reviews
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This recipe was fantastic, 2nd round of canning tomato juice this month, I skipped step completely of skinning/peeling. Instead used my juicer attachment on mixer and juiced before even started cooking, I cored and cut bad spots first of course. The pulp left over went into dehydrator with other veggie scraps and peelings. will make a great veggie powder. I make my own house secret recipe of spices. Wonderful on cooked meats of all kinds from pork to beef and anything in between.
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This was so fast and easy! I used cherry tomaotes and big beef. I don't really care about the thickness. I have a wonderful food mill that takes all the skins and seeds right out, so this was a super fast recipe. I had no problem with the jars sealing either. They sealed almost right away! I did add 2 tbs of lemon juice per quart because it's a preservative. Thanks to some advice from my recipe zaar buddies. I will be using this recipe the rest of the growing season! Thanks for posting!
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I get the most from my tomatoes. I wash and corethe tomatoes. I then cut them in half just to make sure there's nothing rotten hiding inside. I then put them through a Dr juicer. I also add peppers,celery,cucumber, almost any veggie from the garden, through the juicer. The xtra veggies add volume and flavor. I don't have s problem with separation during storage. Just shake it up. If you could see the store bought juice in the cans, you'd see separation. They tell you to shake it. The pulp from the juicer goes into a blender and then a food mill and eventually becomes spaghetti sauce. But if you do that, juice the tomatoes separate from the cucumbers. You don't want too much other veggie pulp in your spaghetti sauce. It makes it a funky color.
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RECIPE SUBMITTED BY
Axe1678
Canada