Canned Tomatoes Vine Ripened Tomatoes In Tomato Juice Recipes

CANNED TOMATO JUICE

Steps:

• 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.

CANNED TOMATO JUICE

Steps:

• The easiest way to peel tomatoes for canning purposes is to have a large pot of boiling water ready. Cut a large X on the top (not core end) of the tomato. Drop several at a time into the hot water. Remove from water after a few seconds with a slotted spoon. Repeat until all of the tomatoes you want to use have been done this way.
• Core tomatoes and remove peeling (peeling should come off very easily.) Now, have another large pot and drop tomatoes into the pot. When all the tomatoes are cored and peeled, bring to a boil and cook for about 5-10 minutes, until they are good and hot through and through. Have juicer ready with another container ready for juice to run into. (This is where several large containers that you can use for cooking are very useful. If you don't have that many large pots, let just let the juice go into a large bowl, then transfer to a pot when it becomes available.)
• Get as much juice from the hot tomatoes as possible. (There is a juicer on the market where you don't have to heat the tomatoes, but I prefer this method.) Have quart or pint jars and jar flaps and rings sterilized and ready to fill. Put container of juice on the stove and bring to a boil.
• Fill jar with juice with the ratio of 1 teaspoon of salt and 1 teaspoon of sugar per quart of juice. Put on sterilized jar flap and ring. Seal tightly. You may water bath for about 10-15 minutes if you desire. NOTE: It is important to have everything you are working with very hot - juice, jars, flaps - so be very careful when handling. The way I sterilize them is by putting the jars in a large pot of boiling water and let the water boil for a while.
• Put the jar flaps and rings in a much smaller pot and let water boil, leaving them all in the hot water until I'm ready to fill and seal, this way everything stays hot. My juicer is the cone-shaped, sieve with the wooden pestal which really gets the seeds and pulp out. I've also used the hand turned ones and they are really good, too. Of course, these are the older types, but you can still find them.
• When storing canned tomato juice, over a period of time, the water from the juice may rise to the top, so don't be alarmed, as long as it is still sealed, it's fine.

CANNED TOMATOES (VINE RIPENED TOMATOES IN TOMATO JUICE)

Steps:

• Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
• Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
• Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
• Remove air bubbles and clean rim.
• Seal and process for 22 minutes.
• Please see note in the introductory when it comes to processing times.
• This recipe works for cut tomatoes as well.