When canning your own tomato juice, cook the tomatoes before squeezing the juices out. There will be less heartburn for the people drinking it later.
By Terri (06/29/2005)
I have canned tomato juice for many years, and I have found out that you should NEVER add water to the juice when canning it, the water makes it spoil. I run my tomatoes through a sieve or strainer after cooking, no need to peel, just squish them with your hands before cooking. Reheat the juice to boiling and pour in sterilized jars, wipe edge of jar with wet cloth, and seal with sterilized lids. Then enjoy hearing them ping as they seal, it makes all the work worthwhile. Good luck! (07/05/2005)
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!