Best 2 Canning Tomato Juice At Home Recipes
In the realm of homemade pantry staples, canning tomato juice stands as a timeless tradition, offering a delightful blend of tangy sweetness and versatility. This article presents a comprehensive guide to crafting this classic condiment in the comfort of your own kitchen. Discover the art of preserving nature's bounty, capturing the essence of sun-ripened tomatoes in a convenient and flavorful form.
Our journey into the world of tomato juice canning begins with a classic recipe that stays true to the traditional method. Using just tomatoes, lemon juice, and salt, this recipe showcases the natural goodness of tomatoes, resulting in a vibrant and refreshing juice. For those seeking a zesty twist, the spicy tomato juice recipe adds a delightful kick with the inclusion of jalapeños, garlic, and cayenne pepper.
Venturing beyond the realm of pure tomato juice, we explore variations that incorporate additional flavors and textures. The tomato-vegetable juice recipe combines tomatoes with carrots, celery, and onions, creating a nutrient-rich and savory blend. Those with a penchant for herbaceous flavors will delight in the tomato-basil juice recipe, where fresh basil leaves infuse the juice with a fragrant and aromatic touch.
Rounding off our collection is the tomato soup base recipe, an invaluable starting point for homemade tomato soups, stews, and sauces. This concentrated tomato essence captures the essence of tomatoes in a shelf-stable form, ready to be transformed into a variety of delectable dishes.
As we embark on this culinary adventure, let's delve into the intricacies of canning tomato juice, ensuring a safe and successful preservation process. From selecting the ripest tomatoes to sterilizing jars and lids, each step is meticulously explained, providing a clear roadmap for achieving canning success.
Whether you're a seasoned canner or embarking on your first canning adventure, this definitive guide to canning tomato juice has something for everyone. Experience the joy of creating your own homemade tomato juice, savor the flavors of summer all year round, and embark on a culinary journey that celebrates the timeless traditions of preserving nature's bounty.
TOMATO JUICE - CANNING
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
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 :
CANNED TOMATO JUICE
This is an easy recipe for making tomato juice. It is wonderful in soups or to drink. You can probably buy it cheaper in the market when it's on sale, but the home canned is so good. There are several different kinds of juicers on the market and it is important to use a juicer in making juice of any kind.
Provided by Donna Brown @gabbiegirl
Categories Non-Alcoholic Drinks
Number Of Ingredients 3
Steps:
- The easiest way to peel tomatoes for canning purposes is to have a large pot of boiling water ready. Cut a large X on the top (not core end) of the tomato. Drop several at a time into the hot water. Remove from water after a few seconds with a slotted spoon. Repeat until all of the tomatoes you want to use have been done this way.
- Core tomatoes and remove peeling (peeling should come off very easily.) Now, have another large pot and drop tomatoes into the pot. When all the tomatoes are cored and peeled, bring to a boil and cook for about 5-10 minutes, until they are good and hot through and through. Have juicer ready with another container ready for juice to run into. (This is where several large containers that you can use for cooking are very useful. If you don't have that many large pots, let just let the juice go into a large bowl, then transfer to a pot when it becomes available.)
- Get as much juice from the hot tomatoes as possible. (There is a juicer on the market where you don't have to heat the tomatoes, but I prefer this method.) Have quart or pint jars and jar flaps and rings sterilized and ready to fill. Put container of juice on the stove and bring to a boil.
- Fill jar with juice with the ratio of 1 teaspoon of salt and 1 teaspoon of sugar per quart of juice. Put on sterilized jar flap and ring. Seal tightly. You may water bath for about 10-15 minutes if you desire. NOTE: It is important to have everything you are working with very hot - juice, jars, flaps - so be very careful when handling. The way I sterilize them is by putting the jars in a large pot of boiling water and let the water boil for a while.
- Put the jar flaps and rings in a much smaller pot and let water boil, leaving them all in the hot water until I'm ready to fill and seal, this way everything stays hot. My juicer is the cone-shaped, sieve with the wooden pestal which really gets the seeds and pulp out. I've also used the hand turned ones and they are really good, too. Of course, these are the older types, but you can still find them.
- When storing canned tomato juice, over a period of time, the water from the juice may rise to the top, so don't be alarmed, as long as it is still sealed, it's fine.
Tips:
- Choose the best tomatoes for canning: Look for ripe, firm tomatoes with no blemishes. Roma tomatoes are a good choice because they have a low water content and a high solids content, which makes for a thicker juice.
- Prepare your tomatoes properly: Wash your tomatoes thoroughly and remove the cores. You can also peel your tomatoes if you prefer a smoother juice.
- Use a sharp knife or food processor to chop your tomatoes into small pieces. This will help them cook down more quickly and evenly.
- Add some flavor to your tomato juice: You can add a variety of herbs and spices to your tomato juice, such as basil, oregano, garlic, or salt. Be creative and experiment with different flavors to find your favorite combination.
- Process your tomato juice according to the recipe instructions: The processing time will vary depending on the type of canner you are using and the size of your jars. Be sure to follow the recipe instructions carefully to ensure that your tomato juice is safe to eat.
Conclusion:
Canning tomato juice is a great way to preserve your summer harvest and enjoy fresh, delicious tomato juice all year long. With a little planning and effort, you can easily can tomato juice at home. So next time you have a bountiful harvest of tomatoes, be sure to try canning some tomato juice. You'll be glad you did!
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