Homemade Tomato Juice Without Tomatoes Low Fat Recipes

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.

HOMEMADE TOMATO JUICE (WITHOUT TOMATOES) (LOW FAT)

Steps:

• Mix all ingredients well and then put juice in a pitcher with a sealable lid.
• Refrigerate.

TOMATO JUICE

Steps:

• Chop the tomatoes fine and process them in a blender or food processor until just juice.
• Add celery ribs and tabasco (if using) and process further.
• Put into a saucepan and simmer for 15 minutes add water.
• It's ready.

TOMATO JUICE FOR CANNING

Steps:

• Here's a quote from Bernardin. "Any amount of tomatoes can be used.
• An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
• A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
• To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
• Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart.".
• So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil.
• (I would be using a food processor at this point).
• When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
• Press tomato pulp through a fine sieve or food mill.
• Return to pot and heat to boiling.
• Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet.

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!