Tomato Juice for Canning ๐
Overview:
Prepare and savor the delightful taste of homemade Tomato Juice for Canning, a versatile beverage that adds a burst of freshness to any meal or drink. This recipe yields approximately 15-18 quarts of vibrant tomato juice, perfect for preserving and enjoying throughout the year. With just a handful of simple ingredients and easy-to-follow steps, you’ll soon have jars filled with wholesome goodness ready to enhance your favorite dishes.
- Cook Time: 1 hour 20 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Recipe Category: Beverages
- Keywords: Vegetable, Very Low Carbs, Low Protein, Low Cholesterol, Weeknight, Canning, < 4 Hours, Easy
Ingredients:
- Tomatoes
- Salt
- Lemon juice
Instructions:
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Prepare the Tomatoes:
- Wash and cut the tomatoes into small pieces, processing them in batches of 2 cups each, until you have the desired quantity. A food processor can be used to expedite this step.
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Boil the Tomatoes:
- Transfer the crushed tomatoes to a large stainless steel pot and bring them to a boil over medium heat. Stir continuously to prevent sticking.
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Maintain the Boil:
- Once all the tomatoes are crushed and in the pot, continue to boil for an additional 5 minutes, stirring constantly to ensure even cooking.
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Strain the Pulp:
- Press the boiled tomato pulp through a fine sieve or a food mill to remove any seeds or skin, resulting in a smooth and silky juice.
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Acidify the Juice:
- To ensure safe canning, add 1 tablespoon of bottled lemon juice per pint jar or 2 tablespoons per quart jar to acidify the tomato juice. This step helps preserve the juice and maintain its freshness.
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Season with Salt (Optional):
- While salt is optional, it enhances the flavor of the tomato juice. Add 1/2 teaspoon of salt per pint jar or 1 teaspoon per quart jar for a savory taste experience.
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Reheat and Prepare Jars:
- Return the strained tomato juice to the pot and heat it to boiling, ensuring it’s piping hot before ladling it into prepared canning jars.
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Fill and Seal the Jars:
- Carefully ladle the hot tomato juice into clean, sterilized jars, leaving 1/2 inch of headspace at the top to allow for expansion during processing. Wipe the jar rims with a clean towel to remove any residue, then seal them tightly with lids and bands.
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Process in Boiling Water Bath:
- Place the filled and sealed jars into a boiling water bath canner, ensuring they are fully submerged. Process the jars for 35 minutes for pints or 40 minutes for quarts, adjusting the processing time if you are at higher altitudes.
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Enjoy Your Homemade Tomato Juice:
- Once the processing time is complete, carefully remove the jars from the canner and allow them to cool undisturbed on a clean towel or wire rack. As the jars cool, you may hear the satisfying “pop” of the lids sealing, indicating a successful canning process. Store the jars in a cool, dark place and enjoy the delicious taste of your homemade tomato juice whenever you desire!
Nutritional Information:
- Calories: 0
- Fat Content: 0
- Saturated Fat Content: 0
- Cholesterol Content: 0
- Sodium Content: 0
- Carbohydrate Content: 0
- Fiber Content: 0
- Sugar Content: 0
- Protein Content: 0
Tips and Tricks:
- For optimal results, choose ripe, flavorful tomatoes for the best-tasting juice.
- Ensure all equipment, including jars, lids, and utensils, is clean and sterilized before beginning the canning process to prevent contamination.
- Adjust the amount of salt and lemon juice according to your personal taste preferences.
- Label each jar with the date of canning to keep track of freshness.
- Experiment with adding herbs or spices such as basil or garlic for a unique flavor twist.
By following this simple recipe, you’ll be able to enjoy the rich, tangy goodness of homemade tomato juice year-round, whether enjoyed on its own or used as a base for soups, sauces, cocktails, and more!
