Tomato Juice Canning Food

TOMATO JUICE - CANNING

Steps:

• Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
• Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
• Sterilize your jars (I do this in the dishwasher).
• Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
• Throw out the remaining pulp and return the juice to the stock pot.
• Bring back to a rolling boil.
• Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
• Pour into jars leaving 1/2 inch air space.
• Place jars into canner and boil for 25 minutes.
• DONE!

TOMATO VEGETABLE JUICE CANNING RECIPE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Rinse the tomatoes, carrots, celery, bell pepper, and parsley under running water and air dry on a kitchen towel.
• Tomatoes: Cut the tomatoes in half and remove the core, cut into quarters, and add to a large saucepan.
• Carrots: Remove ends, peel, and dice the carrots. Measure 3/4 cups (3 ounces) and add to the pot.
• Celery: Trim off the ends and chop into small pieces. Measure 3/4 cups (2.5 ounces) and add to the pot.
• Pepper: Remove the stem, seeds, and membrane from the pepper. Chop into small pieces. Measure 3/4 cups (3 ounces) and add to the pot.
• Onion: Peel and chop the onion. Measure 3/4 cups (3 ounces) and add to the pot.
• Parsley: Separate the foliage from the stems, discard the stems, and chop the parsley. Measure 1/4 cup of chopped parsley and add to the pot.
• Stir to combine the vegetables, and bring the pot to a slow simmer (180˚F) over medium heat. Stir the vegetables frequently and squish the tomatoes to help release liquid.
• Once the pot is simmering, continue cooking until the vegetables are soft, about 20 minutes. Stir occasionally to prevent scorching. Turn off the heat and let the juice cool.
• Run the mixture through a food strainer or food mill to juice and remove seeds and peel.
• Return the juice to the saucepan, add salt (if using), and heat the juice to a simmer (180˚F) over medium-low heat. Do not boil.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Add citric acid or lemon juice to the jar. For pints, add 1/4 teaspoon of citric acid, or 1 tablespoon of bottled lemon juice to each jar. For quarts, add 1/2 teaspoon citric acid or 2 tablespoons of bottled lemon juice to each jar.
• Use your canning funnel and ladle to add hot juice into the jar leaving 1/2-inch headspace.
• Wipe the rims of the jars with a clean, damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
• Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once the jars are all in canner, adjust the water level so it is at least two inches above the jar tops.
• Cover the canner and bring to boil over medium-high heat. Once water boils vigorously, process pints for 35 minutes, and quarts for 40 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (see notes below).
• When processing time is complete, turn off the heat and let the canner cool down and settle for about 5 minutes.
• Spread a kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within a few days.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place, between 50 to 70 degrees F. Use within 12 to 18 months. Refrigerate the juice once opened and consume within a few days. Yields about 7 quarts, or 14 pint sized jars.

TOMATO JUICE FOR CANNING

Steps:

• Here's a quote from Bernardin. "Any amount of tomatoes can be used.
• An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
• A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
• To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
• Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart.".
• So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil.
• (I would be using a food processor at this point).
• When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
• Press tomato pulp through a fine sieve or food mill.
• Return to pot and heat to boiling.
• Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet.