How To Make & Can Tomato Juice From Fresh Tomatoes | Step By Step Tutorial!
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- เผยแพร่เมื่อ 30 ก.ค. 2024
- In this video I show how I make and can tomato juice from fresh tomatoes! It is easy, delicious and healthy! This is a great video for beginner canners or experienced canners. It has simple step by step directions and is "to the point." I hope other new canners find this helpful! Happy canning season! :)
Amazon Products In This Video:
-Mesh Colander: amzn.to/45xASWQ
-Pint jars: amzn.to/3Oh490E
-Lid Lifter and Measuring Tool Set: amzn.to/3IRyUYQ
-Jar Lifter Tongs: amzn.to/3WuzPSx
-Canning Funnels: amzn.to/3IWO1AB
-Canners:
-Pot For Waterbath Canning: amzn.to/3iHJOG5
-Pressure Canner: amzn.to/3IWOhQ5
-Vinegar: amzn.to/3H80BLX
-Towels/Rags: amzn.to/3XBQzIu
Recipe:
Ratio:
-23 pounds tomatoes = 7 Quarts tomato juice
-14 pounds tomatoes = 9 pints tomato juice
-A Bushel (53 pounds) = 15 to 18 Quarts tomato Juice!
Directions:
-Wash and remove stems/bruised spots.
-Quarter tomatoes.
-Crush or purée and put into saucepan.
-Heat and Simmer for 5 minutes.
-Push through sieve, food mill or mesh Colander to remove skin, chunks and seeds (you only want the juice).
How to can it:
-Add lemon juice or Citric acid to jars.
(Quarts = 1/2tsp citric acid OR 2 tbsp lemon juice).
(pints = 1/4tsp citric acid OR 1 tbsp lemon juice).
- add salt and sugar (optional).
(Quarts = 1 tsp, Pints = 1/2 tsp of both sugar and salt).
-Bring juice back to a boil if cools before packing jars.
-Pour into jars, leaving 1/2 inch headspace.
-(waterbath = Quarts-40 min, Pints-35 min).
-(Pressure can= 10 pounds pressure, both quarts and pints for 15 min). Don't forget to adjust pressure if you live over 1,000ft elevation.
-Enjoy!!!!
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Very Awesome
+Scott Leininger thanks!!!
Yummy
Thanks! It really is delicious! :)
Fantastic, simple, to the point. And enjoyable to watch. Thanks for your hard work.
+Kevin Manning Hey, Kevin. Thanks for such a nice comment. We try to keep our videos short:)
Yes, I love tomato juice! It is really perfect for soups and stews and chilis. Creates a great consistency.
+Lila Feldman agreed! :)
What do you do with the leftover pulp?
What do you do with the pulp leftover. Do you dehydrate it?
+Laurie Lyon I feed it to my chickens:) I have frozen it before and added some into my chili for added nutrition:) I have never dehydrated it but that’s a good idea!
Where did you get the strainer you used over the stock pot?Thanks Bill
+william burkey Hey! Amazon. They are cheap and great! We have had them 10 years and they are still holding up great! Here is the link: amzn.to/44qzfJm
Thanks so much. Love your videos. Bill
+william burkey welcome and thank you! :)
How do you keep the pressure at 10, do you turn your heat down?
+Shannon Sweeney Yes. Adjust the heat as needed:) Sometimes you have to dial it up a hair if it drops and then turn it down a hair when it gets above 10:)
I made some but it seems thin. I used it to make tomato soup but it seems thin.
if you wanted to you could take all the pulp from the juice and maybe blended it down a little more and cook it into your own tomato paste
+@chernobylsurvivr oh yes. Good idea! But I like having some pulp in it so it’s not like water:)
If it is pressure canned, we shouldn't need citric acid or lemon juice, correct? Otherwise, we would be adding these two products to things like green beans as well? Or is the citric acid for color?
+Rebecca Hey Rebecca. That is my th ought process also, but even that is not usda approved. Usda recommends citric acid to tomato products even if it is pressure canned. That doesn’t make sense to my little brain though because green beans don’t need citric acid ha
@@CollinsCountry so confusing lol
+Rebecca I know!!!!
I did the lemon juice when canning tomatos once. I didn't like it. So I won't use the lemon juice.
Yeah my mom used to can her own tomato juice and I don’t think she ever added anything to it and she always water bathed hers. I’m looking up how to do juice bc my mother has passed on and she use to use a press of some kind but I don’t have one so I’m trying to figure out how I should get the prepped for canning, I’d also like to use the skins to dehydrate and ground into tomato powder
What spices could be used? Pepper,salt,hot sauce? How about celery or jalapenos?
+@nancyrichardson8292 yes to everything you mentioned! You can add any spices:)