Vitamix Tomato Juice Food

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HOMEMADE TOMATO JUICE



Homemade Tomato Juice image

Make and share this Homemade Tomato Juice recipe from Food.com.

Provided by Fauve

Categories     Beverages

Time 55m

Yield 2 quarts

Number Of Ingredients 10

12 medium tomatoes, cored and cut into quarters
1/2 cup water
1/3 cup coarsely chopped onion
2 stalks celery, coarsely chopped
1 teaspoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar

Steps:

  • Combine first 6 ingredients into Dutch oven, bring to a boil.
  • Reduce heat.
  • Cover and simmer 30 minutes.
  • Remove from heat.
  • Put vegetable mixture through a food mill or sieve.
  • Stir in salt, paprika and sugar.
  • Chill thoroughly.
  • Serve over ice if desired.

TOMATO JUICE - CANNING



Tomato Juice - Canning image

Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.

Provided by Axe1678

Categories     Vegetable

Time 4h

Yield 30 serving(s)

Number Of Ingredients 2

1 bushel tomatoes (half Roma and half regular)
15 teaspoons salt (I recommend some as salt is a preservative) (optional)

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!

Nutrition Facts :

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