Not only is homemade tomato juice awesome and delicious, its a great way to get rid of ulgy damaged tomatoes. I usually make this last, after processing my whole tomatoes and marinara, so I can use any excess juice or scraps from the other tomatoes. Nothing makes for an amazing spontaneous brunch party then a quick bloody mary with your own juice. Let’s get juicy.
- Tomatoes, juiced
- optional: salt
Core tomatoes and remove any bruised or damaged bits. Place tomatoes in a pot and simmer on the stove top for about 20-30 minutes to soften up and allow for easy juicing. Pour into a food mill to remove skin and seeds. If you are lucky enough to have a juicer, you can just use that and skip the simmering step. However, I would still suggest running the pulp waste through a food mill to get as much juice as you can out of the tomatoes.
Bring tomato juice back up to a boil. If its a bit watery, you can cook it down until you get the flavor you want. Salt to taste.
Wash enough glass canning jars needed for tomato juice. Temper by dipping in the boiling water of your canning pot. Sterilize canning lids in boiling water.
Pour tomato juice into hot jars Wipe edges of jar to remove any materials which might impede lids from sealing. Top with sterilized canning lid and ring
Process in boiling water canner 15 minutes for pints and quarts. Beginning timing when water in canner comes back to a rolling boil. When time is up, remove from water and allow to cool on counter top. Do not jostle jars as it can impede a proper seal.
Once jars are cooled and sealed, mark with contents and date. Put in your pantry and feel good about a job well done!