Canned Tomato Juice Recipes
TOMATO JUICE - CANNING
Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.
Provided by Axe1678
Categories Vegetable
Time 4h
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- 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!
Nutrition Facts :
CANNED TOMATO JUICE
Surplus of ripe tomatoes from the garden? Canning your own tomato juice is one of the best way to preserve their fresh flavor for year-round use in bloody Marys, soups, or just as a healthy drink.
Time 45m
Yield 1 qt
Number Of Ingredients 3
Steps:
- Wash, drain, and core the tomatoes. Cut them into quarters. Place the tomatoes in a large saucepan over medium heat. Using a potato masher or wooden spoon, press down on the tomatoes to release the juices while they cook. Bring them to a simmer and cook until soft, stirring frequently. Remove the tomatoes from the heat and let cool slightly. Press them through a sieve or strainer and return the juice to the pan. Bring the juice just to a boil over medium heat. Pour the liquid into hot pint or quart jars. Fill to within 1/4-inch of the tops. Add the salt, and sugar if desired, to each jar. Wipe the tops of the jars and place the lids on as directed by jar manufacturer. Place in a canner or pressure cooker and cook at low pressure for 10 minutes for pint-sized jars, or 15 minutes for a quart-sized jar. Let cool, check seals, then store the juice for up to 6 months.
Nutrition Facts :
CANNED TOMATOES (VINE RIPENED TOMATOES IN TOMATO JUICE)
A great way to enjoy that taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes for tomatoes - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time 37m
Yield 1 quart jar, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
- Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
- Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
- Remove air bubbles and clean rim.
- Seal and process for 22 minutes.
- Please see note in the introductory when it comes to processing times.
- This recipe works for cut tomatoes as well.
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