Have you ever wondered what to do with all those extra tomatoes from your garden or bought in bulk from a farmer’s market? Tomato juice is a perfect solution because not only it is a delicious and healthy drink, but it can also be preserved for later use. One of the easiest ways of making tomato juice is by using an electric juicer. Let’s dive in and learn how to make and can tomato juice using an electric juicer.
Materials Required
You will need an electric juicer, tomatoes, lemon juice, salt, and jars with lids. Make sure the jars have been sterilized before use.
Step by Step Instructions
- Begin by washing your tomatoes to remove any dirt or debris.
- Cut the tomatoes into smaller pieces that will fit into your juicer chute.
- Feed the chopped tomatoes into the electric juicer. The juicer will automatically separate the skin and seeds from the juice.
- For every four cups of juice, add one tablespoon of lemon juice and one teaspoon of salt.
- Stir until the salt dissolves.
- Pour the juice into sterilized jars leaving a half-inch headspace.
- Wipe the rims of the jars with a damp cloth to ensure they are clean.
- Place the lids on the jars and tighten them securely. But do not overtighten, leaving room for air exchange inside the jar.
- Process the jars in a water bath for approximately 35 minutes for pint jars or 45 minutes for quart jars. Adjust processing time based on your location’s altitude.
- Remove the jars from the water bath and let them cool, making sure all the lids seal correctly.
Tips
- Do not use overripe or bruised tomatoes, as they may decrease the quality of the juice.
- Always add lemon juice and salt to tomato juice as they help preserve the flavor and acidify the mixture.
- When processing in the water bath, make sure the jars are completely submerged and that the water is boiling.
- Let the jars cool naturally rather than placed in cold water. This can cause siphoning and disturb the seal on the jars.
- Store in a cool, dry, and dark place. Properly canned tomato juice will last up to 18 months.
Conclusion
Making tomato juice using an electric juicer is straightforward. By following these steps, you can make delicious and nutritious tomato juice that will last a long time. Canning is an effective way to preserve fruits and vegetables, ensuring their shelf life and helping reduce food waste. So get started today and enjoy the flavor of summer all year round.
If you want to learn more about canning, check out the National Center for Home Food Preservation.
Click here to get an electric juicer for yourself.
FAQ
Can you use a juicer to make tomato juice for canning?
Yes, you can use a juicer to make tomato juice for canning, but there are some things to keep in mind. First, it’s important to use a juicer that is appropriate for canning. Some juicers are designed specifically to create juices and sauces that are safe for canning, while others are not. So, if you plan to use a juicer, make sure it is suitable for canning tomatoes.
Once you have your juicer, the first step in making tomato juice is to wash and core your tomatoes. You can leave the skins on or remove them, depending on your preference. However, it’s worth noting that leaving the skins on will give your juice a more robust tomato flavor and provide more nutritional value.
Next, run the cored tomatoes through your juicer/sauce maker or food mill. If you’re using a juicer, make sure to set it up properly, so it extracts as much juice as possible, and minimizes waste. For a thicker juice, you can run the discarded skins through the juicer a second time.
Once all your tomatoes have been juiced, pour the juice into a large pot, and bring it to a boil over medium heat. It’s important to keep stirring the juice so it doesn’t stick to the pot and burn. Continue to boil the juice for 10 minutes, and then remove it from heat.
After the tomato juice has been boiled, it can be canned. Pour the juice into sanitized canning jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth, and then place the lids and rings on top of each jar. Process the jars in a boiling water bath for the length of time specified in your canning recipe or guide.
Using a juicer to make tomato juice for canning is a straightforward process that can yield delicious and nutritious juice. Just make sure your juicer is suitable for canning, follow proper safety guidelines, and enjoy your homemade tomato juice all year long!
Does tomato juice need to be pressure canned?
Tomatoes are one of the most commonly canned vegetables. In particular, tomato juice is a staple for many home canning enthusiasts. Generally, tomato juice can be processed in either a boiling water bath canner or a pressure canner. However, the biggest concern related to canning tomato products is the acidification process. Tomatoes are naturally acidic, but their acidity varies depending on the variety and ripeness. If tomatoes are not acidic enough when canned or improperly processed, there is a risk for botulism, a type of food poisoning that can be fatal.
The National Center for Home Food Preservation recommends that all tomato products, including tomato juice, should be acidified before canning. The recommended method is to add one tablespoon of bottled lemon juice or ¼ teaspoon citric acid per pint of tomatoes or 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid for each quart of tomatoes. The acidification process is essential to ensure that the tomato products have a pH of below 4.6, which is the level considered safe for water bath canning.
If you decide to use a pressure canner instead of a boiling water bath canner for tomato juice, the processing time and pressure will depend on your altitude. The recommended processing time for tomato juice in a pressure canner is 15 minutes for pints and 20 minutes for quarts. The proper pressure levels for processing are 11 pounds for a dial gauge canner and 10 pounds for a weighted gauge canner.
Tomato juice can be safely processed using either a boiling water bath canner or a pressure canner if it is properly acidified. It is essential to follow recommended guidelines for processing times and pressures in the case of the pressure canning method. By following these guidelines, you can easily create a delicious and safe tomato juice that you can enjoy throughout the year.
Can I can tomato juice without a canner?
Yes, it is possible to can tomato juice without a canner. Canning is a method of preserving food in an airtight container to prevent spoilage. Tomatoes are an excellent candidate for canning because they contain a lot of acid, which acts as a natural preservative.
The process of canning tomato juice without a canner involves using a hot water bath to sterilize the jars and seal them. Here is a step-by-step process for canning tomato juice without a canner:
1. Prepare the tomatoes: Choose ripe, healthy tomatoes that are free from blemishes or spots. Wash them thoroughly and cut them into quarters.
2. Cook the tomatoes: Place the quartered tomatoes in a large pot and heat over medium heat until the juices are released and the tomatoes start to break down. Use a potato masher to break apart the tomato chunks.
3. Strain the tomato juice: Pass the tomato mixture through a fine-mesh strainer to remove the seeds and skin. You can reserve the pulp and use it for sauces or soups.
4. Sterilize the jars: Place the jars in a large pot and cover with water. Bring the water to a boil and let the jars boil for 10 minutes. Remove the jars from the water and place them on a clean towel.
5. Fill the jars with tomato juice: Pour the hot tomato juice into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims with a clean, damp cloth to remove any residue.
6. Seal the jars: Place the lids on the jars and screw on the bands until they are tight. Place the jars back into the pot of boiling water and let them boil for 35 minutes.
7. Remove the jars: Carefully remove the jars from the water with tongs and place them on a towel to cool.
8. Check the seals: Once the jars have cooled, press down on the center of the lid. If it pops back up, the jar did not seal properly and should be refrigerated and used within a week. If the lid stays down, the jar has sealed correctly and can be stored for up to 1 year.
Canning tomato juice without a canner is possible and a great way to preserve your harvest. This method requires more attention to detail than using a canner, but the results are worth it. Be sure to follow the steps carefully to ensure that your canned tomato juice is safe to eat.
