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Tomatoes, Juiced and Canned


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We drink a lot of tomato juice. But with the sodium issues here, last year I tried my hand at making my own. It’s tomato juice season again. And everything else tomato!

With the right equipment, this has proven to be super easy! The hardest part is cutting the tomatoes. If you can get your hands on a turkey roaster or a few crockpots and a strainer, there is really no work to it – just getting up the gumption to make more ūüôā

This last picture is my strainer attachment on my old Oster Kitchen Center, which is no longer available, but they do offer an attachment for the KitchenAid, like Moopsee’s in The Strainer of the Gods or one of these hand powered ones would work, too.

I actually used this last one before I figured out that my “ricer” for my Oster worked the same way!

Let’s get busy! Wash, core, quarter tomatoes and place in crock pots or turkey roaster. One half bushel fits in the 3 crock pots above or the turkey roaster. Using the crock pots or the roaster lets them cook without babysitting to keep from scorching.

Simmer for about 6 hours. I’ve read studies that cooking tomatoes increases the levels of lycopene in the tomato, so I prepared them this way this year. The flavor is so much richer, too.

While keeping the roaster on (to keep the tomatoes up to temp), process through the strainer. I do 1 gallon at a time.

Per each quart jar, add 2 Tablespoons bottled lemon juice, 1 Tablespoon sugar, and 1 teaspoon canning salt (if desired, salt is not required).

Fill jars with hot tomato juice, leaving 1/2-inch headspace. Adjust lids and process in a hot water bath for 40 minutes at sea-level or 15 minutes in a pressure canner. See the National Center for Home Preservation (NCFHP) for pint or your sea-level processing times.

I use 1 gallon of juice at a time–fill 1 jar, debubble, wipe rim, adjust lids and place in canner of hot water. I also use the pressure canner to process my tomatoes, as it processes faster.

Something else I figured out–well, it was John’s suggestion! I restrain the peels and seeds. From one load of tomatoes, I was left with this amount of “garbage” on the first run through the strainer.

After restraining it, I ended up with about 1/2 the amount of “garbage” and 1 1/2 pints of thick sauce! I prepared the sauce (the 1/2 pint I refrigerated for some pasta later) the same way as the juice and processed together.

With this one 1/2 bushel of tomatoes:

  • 8 quarts of tomato juice
  • 1 1/2 pints of thick sauce
  • 2 cups of “garbage” to be dehydrated later for tomato powder (like I use in mixes)

All of this for about 45 minutes of actual work–simmering and canning time doesn’t count, I was sleeping while they were simmering!

So much better than store bought!

I actually did this last year and posted on my blog. But bringing it here to FBR for you this tomato season!

Cindy blogs at Chippewa Creek ~ Our Life Simplified.

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Posted by on August 13, 2011 | Permalink  

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2 comments | RSS feed for comments of this post

  1. 8-13

    Cindy, I bought the Victorio strainer…..will never use it again. I love my little Foley. Much easier to clean.
    I never thought about getting my attachments down for the Kitchen Aid. I need to see what I have. I love DIY tomato juice. I just cook on top of the stove in my maslin pot. I use it for cheese making, jelly and jams and now canning. I don’t know how I got by without it all these years.

  2. 8-13

    do you cook them in the crock pot on high for 6 hours?

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