Tomato Juice Recipe
User Reviews
5.0
189 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 25 mins
-
Servings
7 quarts
-
Calories
268 kcal
-
Course
Condiments
-
Cuisine
American
Tomato Juice Recipe
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This Homemade Tomato Juice tastes similar to V8 but is SO much better! Serve as a refreshing drink, an ingredient in recipes, or as a soup base!
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Ingredients
- 23 pounds tomatoes 3 1/4 pounds per quart or 23 pounds per canner load of 7 quarts
- water approximately 1/4 cup to 1 cup
Per Quart of Juice:
- 1 teaspoon salt
- 1/2 teaspoon onion salt
- 1/4 teaspoon celery salt
Instructions
- Wash, core, and remove blemishes from tomatoes.
- Cut into small sections.
- In a large stock pot, add tomatoes and very little water (at most 1 cup).
- Bring to a boil.
- Put through colander to remove seeds and skin (see above notes for tips).
- Discard seeds and skin.
- Return juice to the stock pot and bring to a boil again, adding salt, onion salt, and celery salt according to how many quarts of juice you have yielded.
- If canning, pour 2 tablespoons lemon juice into sterilized quart-sized jars to bring up the acidity to make it safe for canning. Add tomato juice, leaving about 1/2" air space at the top of the jar.Process in a hot water bath canner according to canner directions for 40 minutes.
Notes
- When canning tomato juice, follow the directions in the recipe card below, but make sure to leave about a half inch of air space at the top.
- Store it in a cool, dry place and you'll be able to enjoy this juice for up to two years.
- If you are looking to make a LOT of juice (which I like to make at least 25 quarts at a time) you will want to save yourself some frustration by getting a
- is the EXACT one that I use.
- I also have the little attachments,
- . This will save you a lot of time having to press everything by hand through a colander. I have seen cheaper ones on Amazon and even one that
- -- I am sure all of them are great (I am really tempted by the
- one because you don't have to manually turn the crank... if I cave and get it I will let you know). Anything that keeps you from having to do extra work is a winner in my book.
- When canning tomato juice, follow the directions in the recipe card below, but make sure to leave about a half inch of air space at the top.
- Store it in a cool, dry place and you'll be able to enjoy this juice for up to two years.
- If you are looking to make a LOT of juice (which I like to make at least 25 quarts at a time) you will want to save yourself some frustration by getting a Tomato Strainer. THIS is the EXACT one that I use.
- I also have the little attachments, seen here. This will save you a lot of time having to press everything by hand through a colander. I have seen cheaper ones on Amazon and even one that attaches to a Kitchen Aid-- I am sure all of them are great (I am really tempted by the Kitchen Aid one because you don't have to manually turn the crank... if I cave and get it I will let you know). Anything that keeps you from having to do extra work is a winner in my book.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
552mg
(23%)
Potassium
3532mg
(101%)
Fiber
18g
(72%)
Sugar
39g
(78%)
Vitamin A
12415IU
(248%)
Vitamin C
204mg
(227%)
Calcium
149mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 7quarts
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 552mg | 23% |
| Potassium | 3532mg | 75% |
| Fiber | 18g | 72% |
| Sugar | 39g | 78% |
| Vitamin A | 12415IU | 248% |
| Vitamin C | 204mg | 227% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
189 reviews
Excellent
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