You've worked hard on your garden all summer long, here is how you can enjoy those juicy tomatoes all year!
AuthorRachel Clifton-CochranEnjoy those garden tomatoes year round with our recipe for tomato juice success!
Place a pot of water on the stove and bring it to a boil. Then drop the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water.
Dice up your tomatoes to fill up a 6 - 8 quart stock pot. Place stock pot on medium low heat and let the tomatoes start to cook down slowly – making sure to stir every 5 minutes or so to prevent burning on the bottom of the pan. As the tomatoes cook down – we like to add a few more fresh-cut tomatoes to keep the stock pot full. Let boil for 10 minutes and you are ready to can.
Continue to cook down tomatoes until they become soft and fall apart at the touch. At this point – you can run your tomatoes through a food mill to remove seeds and squeeze out the juice. We actually prefer the seeds in our juice.
Once all the tomatoes have been run through – return the liquid into a stock pot and begin to heat through on medium to medium high heat. You want to get the tomato juice to a slow rolling boil.
Sterilize your pint or quart jars by running through your dishwasher – and then heat the jars and warm the lids in a separate stock pot.
Add your juice to heated jars, along with a teaspoon of lemon juice. The lemon juice will not change the flavor – it is only included to help increase the acid level. Although almost all tomatoes will already be high enough in acidity for canning – it is a simple extra step to insure safety. As an optional ingredient – you can also add a half teaspoon of salt per quart jar for taste.
Wipe the rim, and seal with a warm ring and lid. Process in a hot water bath for 10 minutes.
Remove jars and place on a towel and let cool for 24 hours before storing, Check to make sure all jars are sealed by pushing on the lid – if the lid is down and won’t move it is sealed appropriately. If not – immediately place in your refrigerator and use within 2 weeks.
As a general rule of thumb – one 8 qt. stock pot full of tomato juice will yield enough to can about 7 quart jars. Store sealed jars on cool dark shelf for up to 12 months.
Ingredients
Directions
Place a pot of water on the stove and bring it to a boil. Then drop the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water.
Dice up your tomatoes to fill up a 6 - 8 quart stock pot. Place stock pot on medium low heat and let the tomatoes start to cook down slowly – making sure to stir every 5 minutes or so to prevent burning on the bottom of the pan. As the tomatoes cook down – we like to add a few more fresh-cut tomatoes to keep the stock pot full. Let boil for 10 minutes and you are ready to can.
Continue to cook down tomatoes until they become soft and fall apart at the touch. At this point – you can run your tomatoes through a food mill to remove seeds and squeeze out the juice. We actually prefer the seeds in our juice.
Once all the tomatoes have been run through – return the liquid into a stock pot and begin to heat through on medium to medium high heat. You want to get the tomato juice to a slow rolling boil.
Sterilize your pint or quart jars by running through your dishwasher – and then heat the jars and warm the lids in a separate stock pot.
Add your juice to heated jars, along with a teaspoon of lemon juice. The lemon juice will not change the flavor – it is only included to help increase the acid level. Although almost all tomatoes will already be high enough in acidity for canning – it is a simple extra step to insure safety. As an optional ingredient – you can also add a half teaspoon of salt per quart jar for taste.
Wipe the rim, and seal with a warm ring and lid. Process in a hot water bath for 10 minutes.
Remove jars and place on a towel and let cool for 24 hours before storing, Check to make sure all jars are sealed by pushing on the lid – if the lid is down and won’t move it is sealed appropriately. If not – immediately place in your refrigerator and use within 2 weeks.
As a general rule of thumb – one 8 qt. stock pot full of tomato juice will yield enough to can about 7 quart jars. Store sealed jars on cool dark shelf for up to 12 months.
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