A Simple Guide to Canning Tomato Juice: Enjoy the Taste of Summer All Year Round
Summer is the perfect time to enjoy fresh, ripe tomatoes. But what about when the season ends? Canning tomato juice is a great way to preserve the taste of summer and enjoy delicious homemade juice throughout the year. This guide provides a simple recipe for canning tomato juice, ensuring you have a supply of this versatile ingredient ready for your favorite recipes.
Ingredients You'll Need:
- 8 pounds ripe tomatoes (choose tomatoes that are free from blemishes and firm)
- 2 tablespoons lemon juice (helps preserve the color and flavor of the juice)
- 1 teaspoon salt (optional, but enhances the flavor)
- 1/2 teaspoon sugar (optional, for added sweetness)
- Water (for blanching)
Equipment Needed:
- Large stockpot (for blanching tomatoes and making the juice)
- Food mill or strainer (for removing seeds and skins)
- Canning jars and lids (sterilize according to your preferred canning method)
- Jar lifter (for safely handling hot jars)
- Water bath canner (if using the water bath method for canning)
Instructions:
1. Prepare the Tomatoes:
- Wash the tomatoes thoroughly and cut them into quarters.
- Fill a large stockpot with water and bring to a boil.
- Blanch the tomatoes in boiling water for 1-2 minutes.
- Remove the tomatoes from the boiling water and immediately place them in a bowl of ice water to stop the cooking process.
- Once cool, peel the skins off the tomatoes.
2. Extract the Juice:
- Using a food mill or strainer, press the tomatoes to extract the juice.
- Discard the seeds and skins.
3. Prepare the Juice:
- Pour the extracted juice into a clean stockpot.
- Add lemon juice, salt, and sugar (optional) to the juice.
- Heat the juice to a simmer over medium heat, stirring occasionally.
- Simmer the juice for about 15 minutes, or until it has reduced slightly and thickened.
4. Can the Juice:
- Follow your preferred canning method (water bath or pressure canning) for safe preservation.
- Sterilize jars and lids according to your chosen method.
- Pour the hot tomato juice into the sterilized jars, leaving about 1/2 inch headspace.
- Wipe the rims of the jars clean and seal with sterilized lids.
- Process the jars in a water bath or pressure canner according to the recommended processing time for tomato juice.
5. Cool and Store:
- Remove the jars from the canner and allow them to cool completely.
- Once cooled, check for proper sealing. The lids should be concave or "pop" inwards.
- Store the canned tomato juice in a cool, dark place for up to 1 year.
Tips for Success:
- Use ripe, flavorful tomatoes for the best tasting juice.
- Avoid over-filling the jars with juice to ensure proper sealing.
- Always follow the recommended processing times for safe canning.
- Use a reliable canning recipe and follow the instructions carefully.
Enjoy Your Homemade Tomato Juice!
Canned tomato juice is a versatile ingredient that can be used in soups, sauces, stews, and even cocktails! Enjoy the taste of summer all year long with this simple and delicious recipe.
