Difference between revisions of "Make Tomato Juice"
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If you don't have fresh tomatoes available, you can also make tomato juice from tomato paste. | If you don't have fresh tomatoes available, you can also make tomato juice from tomato paste. | ||
| − | [[Category:Juice]] | + | [[Category: Juice]] |
==Ingredients== | ==Ingredients== | ||
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#Choose ripe, juicy tomatoes. The best tomatoes to use for making juice are ripe heirloom tomatoes that taste delicious raw. If a slice of the tomato has great flavor and texture, the juice will come out tasting great, too. Look for tomatoes at the peak of tomato season at your local produce market or farmer's market. Keep in mind that you should be looking for juicy, sandwich or salad tomatoes, rather than paste tomatoes. | #Choose ripe, juicy tomatoes. The best tomatoes to use for making juice are ripe heirloom tomatoes that taste delicious raw. If a slice of the tomato has great flavor and texture, the juice will come out tasting great, too. Look for tomatoes at the peak of tomato season at your local produce market or farmer's market. Keep in mind that you should be looking for juicy, sandwich or salad tomatoes, rather than paste tomatoes. | ||
#*Organic tomatoes are better to use than commercially-grown tomatoes that use pesticides. You don't want to be able to taste chemicals in your juice. | #*Organic tomatoes are better to use than commercially-grown tomatoes that use pesticides. You don't want to be able to taste chemicals in your juice. | ||
| − | #*You can choose one variety or a combination.<ref>http://oldworldgardenfarms.com/2013/08/16/making-fresh-tomato-juice-a-simple-canning-recipe/</ref> Early Girl and Big Boy varieties produce more juice, while Roma tomatoes produce thicker juice (if using Roma tomatoes (paste tomatoes), you may want to combine them with some other, juicier tomato varieties). | + | #*You can choose one variety or a combination.<ref name="rf1">http://oldworldgardenfarms.com/2013/08/16/making-fresh-tomato-juice-a-simple-canning-recipe/</ref> Early Girl and Big Boy varieties produce more juice, while Roma tomatoes produce thicker juice (if using Roma tomatoes (paste tomatoes), you may want to combine them with some other, juicier tomato varieties). |
#Wash your tomatoes. Rinse the tomatoes under running tap water and dry with a clean dish towel or paper towels. Simply rinsing the tomatoes should be enough to remove most dirt and bacteria. | #Wash your tomatoes. Rinse the tomatoes under running tap water and dry with a clean dish towel or paper towels. Simply rinsing the tomatoes should be enough to remove most dirt and bacteria. | ||
#Core and cut the tomatoes into quarters. Slice the tomatoes open by cutting each one in half. Dig out the stem, removing any hard part that is not part of the flesh, and cut each half into two equal halves. | #Core and cut the tomatoes into quarters. Slice the tomatoes open by cutting each one in half. Dig out the stem, removing any hard part that is not part of the flesh, and cut each half into two equal halves. | ||
| − | #Fill a large, non-reactive pot with the chopped tomatoes. Use a stainless steel or porcelain pot rather than an aluminum one; aluminum will likely react with the acid in the tomatoes causing discoloring and possibly an off flavor.<ref>http://www.thebestofrawfood.com/homemade-tomato-juice.html</ref> | + | #Fill a large, non-reactive pot with the chopped tomatoes. Use a stainless steel or porcelain pot rather than an aluminum one; aluminum will likely react with the acid in the tomatoes causing discoloring and possibly an off flavor.<ref name="rf2">http://www.thebestofrawfood.com/homemade-tomato-juice.html</ref> |
#Press the juice from the tomatoes. Use a potato masher or a wooden spoon to press the tomatoes, releasing some of the juice. The pot should now be full of a mixture of tomato juice and other tomato parts. You want enough liquid in the pot to bring to a boil. | #Press the juice from the tomatoes. Use a potato masher or a wooden spoon to press the tomatoes, releasing some of the juice. The pot should now be full of a mixture of tomato juice and other tomato parts. You want enough liquid in the pot to bring to a boil. | ||
#*If the mixture seems too dry to boil, add a few cups of water until you have enough liquid in the pot to boil. | #*If the mixture seems too dry to boil, add a few cups of water until you have enough liquid in the pot to boil. | ||
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===Canning Tomato Juice=== | ===Canning Tomato Juice=== | ||
#Get your equipment ready. To can tomato juice, you'll need quart-size (approximately 1 liter) mason jars with rings and new lids as well as a canner so you can create a sterile seal. It may also be helpful to get a jar lifter to make it easier to remove the hot jars from the canner when you're finished heating them. | #Get your equipment ready. To can tomato juice, you'll need quart-size (approximately 1 liter) mason jars with rings and new lids as well as a canner so you can create a sterile seal. It may also be helpful to get a jar lifter to make it easier to remove the hot jars from the canner when you're finished heating them. | ||
| − | #*Note that it is not recommended to can tomato juice without using a canner. The tomato juice must be heated to a high temperature in order to kill bacteria and ensure the juice will be safe to drink when you open the jars.<ref>http://nchfp.uga.edu/how/can_03/tomato_juice.html</ref> | + | #*Note that it is not recommended to can tomato juice without using a canner. The tomato juice must be heated to a high temperature in order to kill bacteria and ensure the juice will be safe to drink when you open the jars.<ref name="rf3">http://nchfp.uga.edu/how/can_03/tomato_juice.html</ref> |
#*Either a boiling water canner, a dial-gauge pressure canner, or a weighted-gauge pressure canner will work. | #*Either a boiling water canner, a dial-gauge pressure canner, or a weighted-gauge pressure canner will work. | ||
#Sterilize the jars. You may either boil the jars for 5 minutes a piece, or sterilize them by running them through the dishwasher. Set them out on a clean dishcloth to prepare them for filling. | #Sterilize the jars. You may either boil the jars for 5 minutes a piece, or sterilize them by running them through the dishwasher. Set them out on a clean dishcloth to prepare them for filling. | ||
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#Strain out the pulp, skins, and seeds. | #Strain out the pulp, skins, and seeds. | ||
#Boil the juice for 10 minutes. Boiling the juice for 10 minutes kills bacteria in preparation for canning. At this time, you may take one of the following optional measures to further preserve the juice: | #Boil the juice for 10 minutes. Boiling the juice for 10 minutes kills bacteria in preparation for canning. At this time, you may take one of the following optional measures to further preserve the juice: | ||
| − | #*Add lemon juice or vinegar. The acidity of lemon juice and vinegar helps preserve the tomato juice. Add one teaspoon per jar.<ref | + | #*Add lemon juice or vinegar. The acidity of lemon juice and vinegar helps preserve the tomato juice. Add one teaspoon per jar.<ref name="rf1" /> |
#*Salt. Salt acts as a preservative as well, and if you wish to use it, add one teaspoon for each quart. Keep in mind that salt will alter the flavor of the juice. | #*Salt. Salt acts as a preservative as well, and if you wish to use it, add one teaspoon for each quart. Keep in mind that salt will alter the flavor of the juice. | ||
#Pour the juice into the jars. Leave {{convert|1/2|in|cm|adj=on|1|1}} of headspace at the top of each jar. Place the lids on the jars and tighten the rings. | #Pour the juice into the jars. Leave {{convert|1/2|in|cm|adj=on|1|1}} of headspace at the top of each jar. Place the lids on the jars and tighten the rings. | ||
#Place the jars in the canner and heat them. Follow the operating instructions for your particular type of canner. The standard heating time is between 25 and 35 minutes. When the process is complete, remove the jars and allow them to cool, undisturbed, for 24 hours. | #Place the jars in the canner and heat them. Follow the operating instructions for your particular type of canner. The standard heating time is between 25 and 35 minutes. When the process is complete, remove the jars and allow them to cool, undisturbed, for 24 hours. | ||
| − | #Store your jars of tomato juice in a cool, dry place.<ref | + | #Store your jars of tomato juice in a cool, dry place.<ref name="rf3" /> |
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== Tips == | == Tips == | ||
