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How to Make Tomato Juice

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Tomato Juice

Photo © Erin Huffstetler
Overrun with tomatoes? Turn some of them into tomato juice, and you'll be set when soup season arrives.

Ingredients:

  • Tomatoes
  • Salt, pepper and spices to taste

Preparation:

1. Wash tomatoes. Then, remove cores, blossom ends and any spots.

2. Cut the tomatoes into quarters.

3. Simmer for 30 minutes or until tender.

4. Then, press through a food mill, strainer or sieve.

5. Return the resulting juice to the stove, and bring to a boil.

6. Pour the finished juice into hot, sterilized jars, leaving 1/4-inch of headspace.

7. Wipe the tops and threads of the jars, and seal.

8. Place the jars in a water bath canner. Process 10 minutes for pints; 15 minutes for quarts.

9. Remove, and let cool on the counter overnight.

10. Check the jars for a good seal in the morning, and reprocess any that aren't sealed well.

Tips:

  • After you've run the tomatoes through the food mill and returned the juice to the stove, salt, pepper and other spices can be added according to your tastes
  • If you prefer not to can, the tomato juice can also be frozen
  • Short on time? Make a tomato juice substitute instead.

More About Tomatoes:

Related Video
Canning tomatoes
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