I am looking for tomato juice canning recipes.
Rob from Fort Wright, KY
Bottled lemon juice or citric acid
-Sterilize required amount of sized mason jars.
- Wash Tomatoes, remove stems and trim off bruises or any discolouration you may see on the tomatoe.
-To preven juice from separating, quarter 1 lb or tomatoes about 2 cups and place in a large stainless steel saucepan over high heat. Stir and crush mixture until it boils rapidly. Then contimue to slowly add and crush freshly cut tomatoe quarters to the boiling mixture. MAke sure to mailtain a constant boil while adding and crushing the tomatoes. Careful it does not splash and boil. use the proper size pot so this does not happen. Then gently boil for 5 minutes after all the tomatoes have been added.
- If the juice is not seperating simply slice or quarter tomatoes into a LARGER pot, crush heat and boil gently for 5 minutes before juicing.
- To remove skins and seeds. press through a fine sieve or food mill. Discard seeds and skins. Return juice to saucepan heat to boil.
-Add quantity of lemon juice or citric acid specified below to each mason jar BEFORE filling with juice. (add salt prior to filling if chosen to add salt)
500ml 1tbsp lemon juice or 1/4tsp citric, 1/2 tsp salt - Process for 35 minutes in boiling water.
1l 2tbsp lemon juice or 1/2 tsp citric, 1 tsp or salt - Process for 40 minutes in boiling water.
1.5L 3tbsp lemon juice or 3/4 tsp citric, 1 1/4 tsp salt Process for 50 minutes in boiling water.
Fill jars with in 1/2inch of top rim. remove bubbles. Wipe Rim to remove any stickiness. put heated snap lids on jar (heated in hot water for approx 10 seconds).
Place jars in boiling water for processing. Processes for amount of time indicated above.
REmove jars with out TILTING, cool upright fr an UNDISTURBD 24HOURS. After cooling check seals by tapping on lid to see if lid is curved downwards. store and then enjoy!
Hope that helps!
Do you want instructions for canning or an actual recipe? The reason I ask, is because tomato juice is just juice from tomatoes. Sometimes you can add salt or a little citric acid/lemon, but you don't have to. Recipes are the same and don't really differ unless you want a vegetable juice cocktail (homemade V8), but they're actually vegetable juice blends, not a "tomato juice."
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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)