Tomato Juice Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
7 quarts
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Calories
268 kcal
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Course
Condiments
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Cuisine
American
Tomato Juice Recipe
Description
The recipe begins by preparing 23 pounds of ripe tomatoes, which are washed, cored, and cut into small pieces. These tomato pieces are boiled with minimal water until soft. The mixture is then strained through a colander or specialized tomato strainer to separate juice from seeds and skins, which are discarded. The clear juice is returned to the pot and brought back to a boil.
Salt, onion salt, and celery salt are added to season the juice according to the quantity produced. When canning, lemon juice is added to quart-sized jars to increase acidity for safety. The juice is packed into sterilized jars with appropriate headspace and processed in a hot water bath canner for 40 minutes. Properly canned juice can be stored up to two years in a cool, dry place.
The recipe notes mention using a specialized tomato strainer or attachments to ease the pressing process, helpful for large batches. This equipment saves effort compared to manually pressing juice with a standard colander.
Ingredients
- 23 pounds tomato 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
- Leave about a half inch of air space at the top of jars when canning to ensure proper sealing.
- Store canned tomato juice in a cool, dry place; it keeps for up to two years under these conditions.
- Using a tomato strainer or attachments can greatly reduce manual effort in pressing juice from cooked tomatoes.
- Adding lemon juice to quart jars before filling adjusts acidity for safe home canning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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