Homemade Tomato Juice 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 COCKTAIL

Steps:

• Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.

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!

SPICY HOMEMADE TOMATO JUICE

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Score an X on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard peel; chop tomatoes and place in a stockpot., Add the chilies, onions, celery and jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly. In a food processor, process juice in batches until blended. Strain and discard seeds and pulp. Place puree in a Dutch oven., Stir in the remaining ingredients; heat through. Cool. To serve, refrigerate until chilled or transfer to storage containers. May be refrigerated for up to 3 days or frozen for up to 3 months.

TOMATO JUICE

Steps:

• Pass the tomatoes through a juice extractor.

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.