Best 2 Tomato Juice For Canning Recipes

**Dive into the Refreshing World of Tomato Juice: Explore Our Collection of Canning Recipes**

As the summer sun ripens the luscious tomatoes in our gardens, it's time to celebrate their vibrant flavors by preserving them in the form of refreshing tomato juice. Our curated collection of canning recipes offers a delightful journey into the world of tomato preservation, ensuring you savor the goodness of this versatile fruit all year round. From classic tomato juice recipes that capture the essence of fresh-picked tomatoes to tantalizingly spiced and infused variations, our recipes cater to every taste preference. Get ready to quench your thirst and indulge in the wholesome goodness of homemade tomato juice, a perfect accompaniment to hearty meals, zesty cocktails, and revitalizing mocktails.

Check out the recipes below so you can choose the best recipe for yourself!

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 :

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 :

Tips:

Select the ripest and freshest tomatoes for the best flavor and texture in your tomato juice.
Use a juicer to extract the juice from the tomatoes. If you don't have a juicer, you can also use a blender or food processor, but be sure to strain the juice through a fine-mesh sieve to remove any seeds or pulp.
Add salt and citric acid to the tomato juice to help preserve it and enhance its flavor. You can also add other spices or herbs, such as basil, oregano, or garlic, to taste.
Can the tomato juice in clean, sterilized jars. Use a boiling water bath canner to process the jars for the recommended amount of time to ensure they are properly sealed.
Store the canned tomato juice in a cool, dark place for up to a year. Once opened, the tomato juice should be refrigerated and used within a week.

Conclusion:

Making tomato juice for canning is a great way to preserve the fresh flavor of tomatoes and enjoy them all year long. By following these tips and using high-quality ingredients, you can create delicious and shelf-stable tomato juice that can be used in a variety of recipes.