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recipe for tomatoes canned in juice

8 years ago

Need a recipe for pressure canning tomatoes in tomato juice. If someone has one please post a link, I'd like to can today or tomorrow. Last year canned tomatoes in water and would much rather like to use tomato juice instead. Thank you very much.

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digdirt2

8 years ago

Yeah we love the Roasted Tomato Soup and especially the Roasted Tomato Salsas and I like roasting them with olive oil and sea salt and then freezing the roasted halves/slices for use during the winter in salads and sandwiches and adding to cooking. But the roasted tomato juice just didn't click with wife or me. Maybe later in the day or something but early AM breakfast it doesn't sit well.

How do you plan to use them later? Chili would be good with them I think. Are you going to leave the peels on or remove them.

Dave

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Comments (9)

digdirt2
8 years ago
NCHFP provides the instructions online http://nchfp.uga.edu/how/can_03/tomato_juice_pack.html

and they are also in the Ball Blue Book.

Dave
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chigardenlady
Original Author
8 years ago
Thanks Dave. I found it shortly after had to change terminology slightly for Google search. I don't have a recent blue book just a copy from about 25 years ago, at my dad's house. I figure you can find most things online. Now I'm thinking of a twist, as far a fire roasting the tomatoes on the charcoal grill. Anyone ever tried that to use for canning? Think I'm going to try it. Make the juice with my juicer then boil it as per recipe and roast tomatoes in grill and pack them in the juice adding the lemon juice and canning salt. And can following recipe. Any thoughts?
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Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer
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chigardenlady
Original Author
8 years ago
Chilli pasta soups tacos and fajitas. I buy the roasted tomatoes canned at store they r the best flavor to me. The recipes I find to roast them say the skins slip off easily after roasting, so I may pull them off. I think when I canned last year I took off skins, but I don't really want them to fall apart in the juice. Juice won't be roasted just regular it's easy for me to make juice with my juicer I just throw them in skin seeds and all. I cut them to inspect them and core them. So you think I should take off the skins? Always nervous about canning don't want to waste my garden or improperly can and kill me and my family with botulism. But I do want the best flavor from my canned goods.
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chigardenlady
Original Author
8 years ago
So I got 6 quarts of the tomatoes I roasted on the charcoal grill. I peeled the tomatoes after roasting the peels slipped rite off. I let them sit for about an hour after I took them off grill and they made so much of their own juice I didn't need to juice any. I added the two table spoons of lemon juice and one teaspoon canning salt per quart. One quart the lid popped off in the pressure canner. Think it was a faulty lid I never had that happen before. It popped and I thought the jar burst. It was sure a mess. And a wasted quart.
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chigardenlady
Original Author
8 years ago
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digdirt2
8 years ago
Were the jars full with the proper headspace when you put them in? If so then it looks like you had quite a bit of siphoning. Any idea what caused that or why the sudden changes in pressure (the usual cause)?

How did a lid pop off if the band was in place?

Dave
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chigardenlady
Original Author
8 years ago
Yeah when the jar popped it sent tomatoes through the vent pipe even though the counter weight was on. I was concerned and removed the weight causing the pressure to drop too fast. The heat was off I was waiting for the pressure to drop to zero so I could remove the weight. I am a very novice canner at best. The lid popped I don't know why the band was on. I know about the siphoning but I don't think it affects the quality or the storage life. Does it ? It usually doesn't take me too long to use my jars during the winter, last year they were gone by January. After reading lots of threads on here I got really nervous and I have ordered the three piece weights since I have a dial gauge. I asked my dad to test it for me bout he said not to be worried his moma canned for years and never had a gauge tested and they were fine. However he doesn't have a pressure canner and small batch cans tomato juice. He had several jars mold or ferment within weeks last year. I advised my kids not to eat anything paw paw canned. I have to learn through my own experience and online. I appreciate the input, as someday I hope to be able to produce and put by the majority of food we consume.
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Kathryn Tagudando
8 years ago
Wow yummy...
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chigardenlady thanked Kathryn Tagudando

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