Tomato Juice Canning Recipes

TOMATO JUICE - CANNING

Tomato Juice - Canning image

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

Ingredients

1 bushel tomatoes (half Roma and half regular)
15 teaspoons salt (I recommend some as salt is a preservative) (optional)

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 :

SPICY TOMATO JUICE

Spicy Tomato Juice image

You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. -Kathleen Gill, Butte, Montana

Provided by Taste of Home

Time 1h10m

Yield about 5 quarts.

Number Of Ingredients 11

Ingredients

13 pounds ripe tomatoes (about 40 medium)
2 celery ribs, coarsely chopped
3 medium onions, coarsely chopped
1 medium green pepper, coarsely chopped
1-1/2 cups chopped fresh parsley
1/2 cup sugar
1 tablespoon Worcestershire sauce
4 teaspoons salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Steps:

Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.

TOMATO JUICE FOR CANNING

Tomato Juice for Canning image

Make and share this Tomato Juice for Canning recipe from Food.com.

Provided by Diana Adcock

Categories Beverages

Time 1h30m

Yield 1 recipe

Number Of Ingredients 3

Ingredients

tomatoes
salt
lemon juice

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.

Nutrition Facts :

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