Best Tomato Juice Canning Recipes

Tomato Juice - Canning image

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 :

Tomato Juice for Canning image

Provided by Diana Adcock

Categories Beverages

Time 1h30m

Yield 1 recipe

Number Of Ingredients 3

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.