Best 2 How To Can Tomato Juice In Jar Recipes

Immerse yourself in the art of preserving nature's goodness with our comprehensive guide to canning tomato juice in jars. Embark on a culinary journey where you'll discover how to transform fresh, sun-ripened tomatoes into a vibrant, flavorful juice that captures the essence of summer. Learn the step-by-step process of preparing, sterilizing, and sealing jars, ensuring the longevity and safety of your homemade tomato juice. Whether you're a seasoned canner or a passionate home cook seeking to elevate your pantry staples, this article will equip you with the knowledge and techniques to create a pantry-full of delicious and versatile tomato juice that will enhance your meals and nourish your family.

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:

Choose ripe and blemish-free tomatoes for the best flavor and quality.
Wash and core the tomatoes before processing them to remove any dirt or debris.
Use a food mill or strainer to remove the seeds and skins from the tomatoes, if desired.
Add salt, sugar, and other seasonings to the tomato juice to taste.
Process the tomato juice in a boiling water bath for the recommended amount of time to ensure it is properly preserved.
Store the canned tomato juice in a cool, dark place for up to 1 year.

Conclusion:

Canning tomato juice is a great way to preserve this delicious and versatile ingredient for later use. By following these tips, you can ensure that your canned tomato juice is of the highest quality and safe to enjoy. Whether you use it for cooking, drinking, or making cocktails, canned tomato juice is a delicious and convenient way to add a burst of flavor to your meals and beverages.