Ingredients: |
Ingredients: Tomatoes : Usually 3 1/4 lbs. per quart or This recipe makes roughly 4 qts so 13 lbs
13 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/4 cup sugar plus 2 tsp
1 large clove of garlic
1/2 green pepper
1/2 tsp black pepper
3 carrots
5 sprigs parsley
1 1/2 tbsp worcestershire sauce
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Directions: |
Directions:1 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 30 minutes.
2 Force mixture through a sieve, chinoise, or food mill.
Pour into hot jars and cover with hot lids
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There was no instructions about canning the juice so it needs to be refrigerated or frozen, see below if you want to do things differently.
Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Canning
If you want to can your tomato juice, you'll need to add lemon juice to increase the acidity. Most modern tomato varieties aren't acidic enough on their own. Here's how much lemon juice you need to add per quart of tomato juice.
To can your juice, start by sterilizing the jars. Then, pour the juice into the jars, while they're still hot. Be sure to leave a quarter inch of headspace for expansion. Wipe the tops and threads of the jars clean, and seal them with the lids. Then, place the jars in a water bath canner. Process pint jars for 10 minutes and quart jars for 15 minutes. Only full jars should be canned. If you have a bit left over, put it in the fridge for immediate use, or freeze it for later.
Once the processing time is up, remove the jars from the canner, and allow them to cool on the counter overnight. Check the jars for a good seal in the morning, and reprocess any that aren't sealed well.
Freezing
If you don't want to go through all the work of canning your tomato juice, you can also freeze it. Once the juice has cooled, simply pour it into freezer-safe containers. Be sure to leave at least one inch of headspace at the top of the jars because the juice will expand as it freezes. Label the containers, and store them in the freezer. The tomato juice should keep well for up to one year.
If you want to have smaller servings available, freeze some of your juice in ice cube trays. Once the cubes are completely frozen, transfer them into a freezer-safe plastic bag, and store it in the freezer. This will allow you to remove only the cubes you need, so you don't have to go through the work and hassle of thawing a whole container. You may also find that the bag is easier to store if you have limited freezer space. |
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