Best 3 Tomato Juice Canning Recipes
In the realm of culinary delights, tomato juice canning stands as a testament to the human ingenuity in preserving nature's bounty. This time-honored technique transforms ripe, juicy tomatoes into a versatile pantry staple, ready to be savored all year round. Whether you seek a refreshing drink, a nutritious ingredient, or a tangy base for sauces, soups, and stews, tomato juice canning offers a wealth of possibilities. This comprehensive guide presents an array of delectable recipes, each carefully crafted to capture the essence of tomatoes. From the classic whole tomatoes, diced tomatoes, and tomato puree to flavorful tomato salsa, zesty tomato ketchup, and the unique sun-dried tomatoes, these recipes cater to diverse culinary preferences. With detailed instructions and helpful tips, this guide empowers you to create a pantry stocked with homemade tomato goodness, ensuring a burst of flavor in every dish you prepare. Embark on this culinary journey and discover the joy of preserving tomatoes at their peak, savoring their vibrant taste long after the harvest season has passed.
Let's cook with our recipes!
TOMATO JUICE FOR CANNING
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
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 :
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 :
SPICY TOMATO JUICE
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
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.
Tips:
- Choose ripe, blemish-free tomatoes: The quality of your tomatoes will directly impact the quality of your canned tomato juice.
- Blanch the tomatoes before peeling: This will help loosen the skins and make them easier to remove.
- Use a sharp knife to peel the tomatoes: A dull knife will tear the tomatoes and make them more difficult to peel.
- Remove the cores from the tomatoes: The cores are the tough, central part of the tomato that contains the seeds.
- Chop the tomatoes into small pieces: This will help them fit into the jars more easily.
- Add lemon juice or citric acid to the tomato juice: This will help to preserve the color and flavor of the juice.
- Process the jars in a boiling water bath for the recommended amount of time: This will ensure that the jars are properly sealed and that the tomato juice is safe to store.
Conclusion:
Canning tomato juice is a great way to preserve the taste of fresh tomatoes and enjoy them all year long. By following these tips, you can ensure that your canned tomato juice is safe, delicious, and of the highest quality. So next time you have a bumper crop of tomatoes, don't let them go to waste – can them up and enjoy them all winter long!
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