Tomato Vegetable Juice Canning Food

GARDEN VEGETABLE JUICE

Steps:

• Wash and chop celery, add to a pot.
• Wash, stem, seed and chop the bell pepper, add to pot.
• Wash, peel and dice carrot, add to pot.
• Wash, peel and chop onion, add to pot.
• Wash, chop parsley, add to pot.
• Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
• Stir all to combine.
• Put pot on burner, turn heat on, and bring to a simmer.
• This first simmer will take a while, stir often while it is getting started.
• Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
• Stir often to prevent sticking or scorching.
• Pass through food mill (or a strainer) to get out tomato peel and seeds.
• Put back in pot.
• Add salt (optional).
• Re-heat the juice, but don't let boil.
• Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
• Leave 2 cm (1/2 inch) headspace.
• To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
• To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.

V-8 JUICE FOR CANNING

Steps:

• Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
• Press veg through a fine sieve or food mill.
• Return juice to pot, stir in lemon juice and bring to a boil.
• Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.

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!