Canning Diced Tomatoes 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 :
CANNING DICED TOMATOES & TOMATO JUICE
Make and share this Canning Diced Tomatoes & Tomato Juice recipe from Food.com.
Provided by Chef Pooh 2
Categories Stew
Time 2h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Wash tomatoes, then place in kettle of water cook on medium high heat until skin cracks.
- Then take out, place in bowl in sink and pour cold water inches Then drain and do again.
- Peel tomatoes, then with strainer over bowl, cut open and leave in strainer, and repeat with other tomatoes. When cool enough, remove stem part. Reserve the tomato juice.
- There are still probably seeds left so next place tomatoes in sieve. I like the new one stainless steel food mill. After getting rid of more juice and seeds underneath in bowl, put tomatoes aside in 1 kettle, set aside.
- Then strain juice/seeds into strainer so juice goes into a second kettle. Throw seeds away. Mix seasonings in Tomato Juice, cook on medium high heat till boiling. Meanwhile you should have washed your pint size jars in soapy water/rinsed and place in your big kettle of water, boil until water reaches 180 degrees. Then take out a few jars, fill with Juice, Seal and put back in water for 15 minutes on medium high heat. Take out and place on towel to dry/cool.
- Next take your kettle of tomatoes, add 2 chopped pepper/onion, garlic, spices, 2 jars of tomato paste. Cook for 1 hour on medium high to medium heat. Same as before take your jars, put a drop of lemon juice in bottom, then fill with Tomato mixture, seal and put back in water for 15 minutes, take out to dry/cool. Clean up mess.
Nutrition Facts : Calories 85.1, Fat 0.6, SaturatedFat 0.1, Sodium 1400, Carbohydrate 19.5, Fiber 4.5, Sugar 12.2, Protein 3.6
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