By Miriam W.
Let the tomatoes thaw enough to pull the skins off. They will slide off with little trouble. Cut the tomatoes into chunks. Hold them over a pot as you cut them so you don't lose any of the juice. Place the pot on medium heat and bring them to a boil. do not add any water. Reduce to simmer, and let them cook for about 20 minutes. stirring frequently. You can break them up more with a potato masher. Remove from the heat and let cool. Push them through a colander to extract the juice. Get as much of the pulp into the juice as you can. Add salt to taste, about 3/4 t. per 4 cups of juice. Store in the refrigerator.
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I have a lot of tomatoes that were given to me that I do not have time to take care of right now. Can I freeze them and at a later time juice them and can tomato juice?
Place your whole tomatoes in a freezer bag. You don't need to boil or peel them first.
Keep frozen for up to 6 months.
Thaw whole tomatoes for 30 minutes at room temperature.