How To Can Tomato Juice

Continue heating and stirring the tomatoes until they come to a boil then add the remaining tomato pieces gradually.

How to can tomato juice. Return tomato juice to stockpot. As juice begins to boil use a potato masher to crush the tomatoes as they cook. Place a funnel in each jar and ladle the hot juice through the funnel. 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.

The smaller that you cut your tomatoes the faster they will boil. Return the hot tomato juice to the pot and bring to a boil again. Reduce heat to simmer 15 minutes. I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.

Place quartered tomatoes in a large nonreactive pot over medium high heat. Jar funnel 2 at target other big box stores and often grocery stores. Put juice back in pot bring back to a boil then lower to a simmer to keep quite hot. Do not wait for the juice to cool.

How to make and can tomato juice at home easily. Throw out the leftover skins and seeds. Bring mixture to a boil and then run the hot tomato mix through a food mill or colander. Moreover you must only use standard food grade glass canning jars complete with new metal lids and clean metal screw bands.

Wash remove stems and. Its fun to go pick your own and you can obviously get better quality tomatoes. In a large non reactive stockpot over medium heat place enough chunks of. Fill canning jars with hot tomato juice.

Remove core and any bad spots. Add tomato juice leaving about 12 air space at the top. Discard seeds and skin. Place the pot on a burner setting it to medium high heat.

Place the tomatoes in a large stock pot and as you fill it bring them to a rolling boil stirring regularly they will burn if you dont. Put tomato pieces into a large pot and add no more than 1 cup of water. The smaller the chunks the faster the process. Stir in salt and citric acid or lemon juice.

If canning pour 2 tbsp lemon juice into sterilized quart sized jars. Cut your tomatoes into small chunks. Sterilize your jars i do this in the dishwasher. And available online see this.

Ladle hot juice into a hot jar leaving 1 inch headspace. Place approximately one sixth of the tomato pieces into a large pot and crush them with a wooden spoon or mallet to liquefy them.