How to Juice Tomatoes for Canning
Canning your own tomato juice is a rewarding way to enjoy the fresh flavor of summer tomatoes all year long. It's also a great way to preserve a bountiful harvest and avoid food waste. Here's a step-by-step guide on how to juice tomatoes for canning:
1. Choose the Right Tomatoes
For the best flavor and texture:
- Choose ripe tomatoes. Avoid unripe or overripe tomatoes, as they can result in a bitter or mushy juice.
- Select varieties with high juice content. Roma tomatoes are a popular choice for juicing, but other varieties like Early Girl or Celebrity can also work well.
2. Wash and Prepare the Tomatoes
- Wash the tomatoes thoroughly under cold running water to remove dirt and debris.
- Remove any stems or damaged areas.
3. Juicing Methods
You have a few options for juicing your tomatoes:
- Food Mill: This traditional method is great for removing seeds and skins while producing a smooth juice. Simply blanch the tomatoes for 30 seconds, then plunge them into an ice bath. Peel the skin off and run the tomatoes through the food mill.
- Juicer: A juicer is a convenient option, but make sure it's designed to handle tomatoes.
- Blender: For a quick and easy method, blend the tomatoes until smooth. Then, strain the juice through a fine-mesh sieve or cheesecloth to remove seeds and pulp.
Tips for juicing:
- Add a little water to the blender or juicer if the tomatoes are too thick.
- Don't overfill the juicer or blender to avoid splattering.
4. Canning the Tomato Juice
You'll need:
- Clean jars and lids
- Canning pot with a rack
- Jar lifter
- Water bath canner
Follow these steps:
- Sterilize jars and lids: Wash jars and lids in hot soapy water. Place them in a boiling water bath for 10 minutes.
- Heat the tomato juice: Bring the juice to a simmer in a large saucepan.
- Fill the jars: Carefully pour the hot juice into the sterilized jars, leaving 1/2 inch headspace. Wipe the rims clean and seal with lids.
- Process the jars: Place jars in a water bath canner, ensuring they are covered with at least 1 inch of water. Bring to a boil and process for 20 minutes (for pints) or 30 minutes (for quarts) at altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
- Remove the jars: Carefully lift the jars from the canner and cool completely. You should hear a popping sound as the lids seal.
Tips for canning:
- Follow tested recipes: Use reliable canning recipes for accurate processing times and instructions.
- Use a pressure canner for acidic foods like tomatoes if you live at altitudes above 1,000 feet.
5. Storing and Enjoying Your Canned Tomato Juice
- Store the sealed jars in a cool, dark place.
- Enjoy your homemade tomato juice within 12-18 months for optimal flavor.
Bonus Tip: Add spices like garlic, basil, or oregano to your juice for a more flavorful experience.
