Canning Tomato Juice

How to make with juicer

1. If canning, start water bath canning pot. The pot can take up to 45 minutes to boil.
2. Rinse tomatoes well. Remove stems and cores. Cut out any bad spots. Chop in small enough pieces to fit into the hopper of your juicer. No need to peel or remove the stem end.
3. Feed the pieces into the hopper of your juicer. With bowls to collect the juice and the skins and seeds.
4. Once they are juiced, place the juice in a large pot.
5. Heat to boiling. Reduce heat to medium high. Simmer about 5 minutes to heat through.

How to make with food mill or sieve

1. Wash tomatoes well. Trim any bad spots off. Remove the stem end. Cut tomatoes in pieces.
2. Add tomato quarters to large pot, in batches. Bring to boil over medium high heat. Once heated, add remaining tomatoes. Crush tomatoes with potato masher, in between additions.
3. Once mashed, cook them for 5 minutes, until softened.
4. Run the tomatoes through your food mill or sieve to remove the skins and seeds.
5. Add the juice back to the pot. Bring back to boil. Boil for a minute or two, stirring constantly..

Canning the juice

1. Prepare jars and lids. There is no need to sterilize the jars.
2. Add salt to hot jars. Add lemon juice or citruc acid. See important notes below for quantities.
3. Using a clean ladle, fill jars with hot tomato juice, leaving 1/2 inch headspace ( the space between the top of product and the top of jar.
4. Remove any air bubbles with wooden or plastic chopstick or knife.
5. Wipe jar rim with clean, damp towel.
6. Apply lids.
7. Attach bands, fingertip tighten.
8. Place jars in canning pot. Once water boils, start timing the processing time.
9. Process quart jars 40 minutes, process pints for 35 minutes, at sea level. adjust for altitude.