How can I make tomato juice out of frozen whole tomatoes with skins on?
By Miriam W.
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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.
I would like to store the tomato juice on a shelf for cooking through the year.
Once I make frozen tomatoes into juice can I refreeze the now juice?
It should be fine although the frozen juice might not have as good a flavor as it does now. Every time a food item is frozen, it loses nutrients.
Yes but you need to make sure it is acidic enough to be safe. Here is some information I found online:
"To ensure safe acidity in whole, crushed or juiced tomatoes, add lemon juice or citric acid when processing in a boiling water bath. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes."
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