How to Can Tomato Juice
Tomato juice is a delicious and refreshing beverage, and it's also a great way to preserve your garden's bounty. Canning tomato juice is a simple process that allows you to enjoy the taste of fresh tomatoes all year round.
Here's what you'll need to get started:
Ingredients:
- 8 pounds ripe tomatoes
- 1/2 cup lemon juice
- Salt (optional)
Equipment:
- Large pot
- Food mill or strainer
- Large saucepan
- Canning jars and lids
- Jar lifter
- Canning funnel
- Water bath canner
- Measuring cups and spoons
Instructions:
1. Prepare the Tomatoes:
- Wash the tomatoes thoroughly and remove any stems or blemishes.
- Cut the tomatoes into quarters or eighths, depending on their size.
2. Cook the Tomatoes:
- Place the tomatoes in a large pot and add enough water to cover them.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the tomatoes are softened.
3. Strain the Tomatoes:
- Carefully drain the tomatoes, reserving the cooking liquid.
- Use a food mill or strainer to remove the skins and seeds from the tomatoes. You can also use a blender to puree the tomatoes, but it will result in a slightly thicker juice.
4. Prepare the Juice:
- Combine the strained tomato pulp with the reserved cooking liquid in a large saucepan.
- Add 1/2 cup lemon juice. Lemon juice helps to preserve the color and flavor of the tomato juice.
- You can also add a pinch of salt, to taste.
5. Heat the Juice:
- Bring the juice to a boil, then reduce heat and simmer for 10 minutes.
- This helps to eliminate any harmful bacteria that may be present.
6. Prepare the Jars:
- Wash the canning jars and lids in hot, soapy water.
- Sterilize the jars by boiling them in water for 10 minutes.
- Sterilize the lids by simmering them in hot water for 5 minutes.
7. Fill the Jars:
- Use a canning funnel to carefully pour the hot tomato juice into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
8. Process the Jars:
- Place the jars in a water bath canner, making sure they are covered by at least an inch of water.
- Bring the water to a boil, then process the jars for 30 minutes.
- This processing time ensures that the jars are properly sealed and the tomato juice is safe to eat.
9. Remove and Cool the Jars:
- Carefully remove the jars from the water bath canner using a jar lifter.
- Place the jars on a towel-lined counter and allow them to cool completely.
10. Check for Seals:
- Once the jars are cool, check the lids to make sure they have sealed properly. The lids should be concave, or slightly depressed, in the center.
- If any of the lids are not sealed, you can reprocess the jars for an additional 10 minutes.
Tips:
- You can add different flavors to your tomato juice, such as basil, garlic, or oregano.
- If you want a smoother juice, you can strain the juice through a cheesecloth after processing.
- Store canned tomato juice in a cool, dark place. It should last for up to a year.
Enjoy!
