Tomatoes Packed In Own Juice Canning Recipes

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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

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 :

TOMATOES - PACKED IN OWN JUICE (CANNING)



Tomatoes - Packed in Own Juice (Canning) image

Make and share this Tomatoes - Packed in Own Juice (Canning) recipe from Food.com.

Provided by Mrs. Hughes

Categories     Vegetable

Time 2h30m

Yield 1 quarts

Number Of Ingredients 3

2 1/2-3 1/2 lbs tomatoes, per quart
bottled lemon juice
salt (optional)

Steps:

  • Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
  • Blanch tomatoes 30 to 60 seconds or until skins start to crack.
  • Remove from boiling water.
  • Dip immediately into cold water.
  • Slip off skins; trim away any green areas; cut out core.
  • Leave tomatoes whole or cut into halves or quarters.
  • Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
  • Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
  • Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
  • Remove air bubbles.
  • Adjust two-piece caps.
  • Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.

Nutrition Facts : Calories 204.3, Fat 2.3, SaturatedFat 0.5, Sodium 56.8, Carbohydrate 44.5, Fiber 13.6, Sugar 29.9, Protein 10

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