Best 2 Canning Tomato Juice At Home Recipes

Are you searching for a delectable and refreshing beverage that not only tantalizes your taste buds but also provides an abundance of health benefits? Look no further than homemade tomato juice, a versatile liquid that can be enjoyed on its own, incorporated into delectable cocktails, or used as a base for a variety of culinary creations. With its vibrant red hue, rich taste, and numerous health benefits, homemade tomato juice is sure to become a staple in your kitchen. Dive into this exploration of the art of canning tomato juice at home, uncovering the necessary ingredients, step-by-step instructions, and essential tips to ensure a successful and flavorful outcome.

Here are our top 2 tried and tested recipes!

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:

Use ripe and blemish-free tomatoes for the best flavor and quality.
Wash and core the tomatoes before juicing them. You can use a juicer or a food processor fitted with a juicing attachment.
Bring the tomato juice to a boil in a large pot. Add sugar and salt to taste. For a bolder flavor, you can also add some spices, such as garlic powder, onion powder, or black pepper.
Reduce the heat to low and simmer the tomato juice for 15 minutes. This will help to concentrate the flavors.
Remove the pot from the heat and stir in the lemon juice. This will help to preserve the tomato juice.
Pour the tomato juice into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 30 minutes. This will help to ensure that the tomato juice is safe for storage.

Conclusion:

Canning tomato juice at home is a great way to preserve the delicious flavor of fresh tomatoes. It's also a fun and rewarding project that can be enjoyed by people of all ages. With a little planning and preparation, you can easily can tomato juice at home and enjoy it all year long.