Favorite Tomato Juice Recipes

TOMATO JUICE - CANNING

Steps:

• Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
• 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 don't). 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.
• Sterilize your jars (I do this in the dishwasher).
• Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
• Throw out the remaining pulp and return the juice to the stock pot.
• Bring back to a rolling boil.
• Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
• Pour into jars leaving 1/2 inch air space.
• Place jars into canner and boil for 25 minutes.
• DONE!

FAVORITE TOMATO JUICE

Steps:

• Empty tomato juice of your choice in a pitcher.I use the Mrs. Dash Table Blend for the best texture. Just sprinkle over the top of the juice to completely cover , I use about a level teaspoon. You may adjust to your taste. I like things hot so I add a tablespoon of Cholula Hot Sauce. Stir well and you can drink right away, but I have found that if I put if in the refrigerator and let it set over night the seasoning really works nice with the tomato juice.