Fresh Tomato Juice Recipes

TOMATO JUICE - CANNING

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!

FRESH TOMATO JUICE

Steps:

• Place all the ingredients except salt and sugar in a large pot. Cover and simmer for about 30 minutes, until the tomatoes have fallen apart. Let cool for 15 minutes.
• Discard the celery, peppers and parsley. Force the rest of the mixture through a sieve or food mill. Discard the solids and chill the juice.
• Season with a teaspoon of salt, or to taste, and up to 1/2 teaspoon of sugar. Refrigerate. Use within a few days.

COPYCAT V8® JUICE

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

HOMEMADE TOMATO JUICE

Steps:

• Combine first 6 ingredients into Dutch oven, bring to a boil.
• Reduce heat.
• Cover and simmer 30 minutes.
• Remove from heat.
• Put vegetable mixture through a food mill or sieve.
• Stir in salt, paprika and sugar.
• Chill thoroughly.
• Serve over ice if desired.

BASIL TOMATO JUICE

Steps:

• In a stock pot, combine the tomatoes, celery and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until tender, stirring occasionally. , Cool slightly; put tomato mixture through a sieve or food mill. Return to the pan. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Transfer to a pitcher; cover and refrigerate until chilled.