How to Juice Tomatoes for Canning
Canning juicy, flavorful tomatoes is a great way to preserve the taste of summer for the colder months. Juicing your tomatoes before canning is a great way to make delicious sauces, soups, and other recipes. Here’s a step-by-step guide on how to juice tomatoes for canning:
1. Choose the Right Tomatoes
- Ripe Tomatoes: Select ripe, blemish-free tomatoes for the best flavor. Choose varieties known for their juiciness, such as Roma, San Marzano, or heirloom tomatoes. Avoid green or unripe tomatoes.
2. Prepare the Tomatoes
- Wash Thoroughly: Wash the tomatoes thoroughly under cold running water to remove any dirt or debris.
- Remove Stems: Cut out the stem end of each tomato.
3. Juice the Tomatoes
- Method 1: Food Mill:
- This method is best for removing seeds and skins.
- Cut the tomatoes in half and place them in the food mill.
- Turn the crank to process the tomatoes, separating the juice from the seeds and skins.
- You can adjust the food mill’s mesh size to control the texture of the juice.
- Method 2: Juicer:
- Use an electric juicer to quickly juice the tomatoes.
- You’ll get a clear, smooth juice, but you may lose some flavor and nutrients.
- Method 3: Boiling:
- Place the tomatoes in a large pot and cover with water.
- Bring the water to a boil.
- Once boiling, reduce the heat to a simmer and cook for 5 minutes.
- Remove the tomatoes from the pot and let them cool slightly.
- Use a fork to press the tomatoes through a sieve to separate the juice from the seeds and skins.
4. Prepare the Juice for Canning
- Strain the Juice: If you are using the boiling method, strain the juice to remove any seeds, skins, or pulp.
- Heat the Juice: Heat the juice to a rolling boil for 1 minute to destroy any harmful bacteria.
- Skim the Foam: Skim off any foam that forms on the surface of the juice.
5. Can the Tomato Juice
- Prepare Jars and Lids: Sterilize your jars and lids using boiling water for at least 10 minutes.
- Fill Jars: Carefully pour the hot juice into the hot, sterilized jars, leaving ½ inch headspace.
- Remove Air Bubbles: Run a clean finger or a bubble remover tool around the inside of the jars to remove any air bubbles.
- Wipe the Rims: Wipe the rims of the jars clean with a clean, damp cloth.
- Apply Lids and Rings: Place the lids on the jars and screw on the rings tightly.
- Process in a Water Bath: Place the filled jars in a water bath canner, ensuring the water covers the jars by at least 1 inch.
- Process for the Recommended Time: Follow the processing time recommendations for tomato juice in your canning manual. This typically involves processing for 20-25 minutes at a boiling temperature.
- Cool the Jars: Once processing is complete, carefully remove the jars from the canner and let them cool completely.
- Check for Seals: After cooling, check the seals to ensure they are secure. The lids should be concave and not be able to be pushed down.
Tips for Successful Canning
- Use a Canning Manual: Always refer to a reputable canning manual for specific processing times and instructions based on your altitude.
- Follow Safety Procedures: Always follow all safety guidelines when canning.
- Store in a Cool, Dark Place: Once the jars have cooled, store them in a cool, dark place for up to a year.
Enjoy Your Homemade Tomato Juice!
With these steps and a little practice, you’ll be enjoying delicious homemade tomato juice all year long. This versatile juice can be used in sauces, soups, stews, or enjoyed straight from the jar.
