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Canned Tomato Juice
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- #6327
Surplus of ripe tomatoes from the garden? Canning your own tomato juice is one of the best way to preserve their fresh flavor for year-round use in bloody Marys, soups, or just as a healthy drink.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 1/2 pounds tomatoes
1 teaspoon salt
2 teaspoons sugar (optional)
directions
Wash, drain, and core the tomatoes. Cut them into quarters.
Place the tomatoes in a large saucepan over medium heat. Using a potato masher or wooden spoon, press down on the tomatoes to release the juices while they cook. Bring them to a simmer and cook until soft, stirring frequently.
Remove the tomatoes from the heat and let cool slightly. Press them through a sieve or strainer and return the juice to the pan.
Bring the juice just to a boil over medium heat.
Pour the liquid into hot pint or quart jars. Fill to within 1/4-inch of the tops.
Add the salt, and sugar if desired, to each jar.
Wipe the tops of the jars and place the lids on as directed by jar manufacturer.
Place in a canner or pressure cooker and cook at low pressure for 10 minutes for pint-sized jars, or 15 minutes for a quart-sized jar.
Let cool, check seals, then store the juice for up to 6 months.
nutrition data
25 calories, 0 grams fat, 6 grams carbohydrates, 1 grams protein per 1/4 cup. This recipe is low in fat.
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reviews & comments
October 23, 2013
I didn't actually go through the process of canning this. I made it as directed and then refrigerated it. We were making bloody mary's for a large group and I wanted homemade tomato juice for them. Very simple recipe but using good tomatoes it was very flavorful as well.