Tomato Juice - Page 4

Durgan · August 19, 2015

The juice is almost perfect for drinking, meaning not too heavy in consistency.

Apparently to thicken commercial juice has corn starch added. Mine is almost pure. I did add a few peppers that were reasonably ripe.

Durgan · August 23, 2015

http://www.durgan.org/2015/August%20...%20Juice/HTML/ 23 August 2015 Tomato Juice
Forty pounds of various types of tomatoes was made into 14 liter jars of juice.Some basil and okra was added since it was available in the garden.The tomatoes were cooked,blended into a slurry, strained and pressure canned at 15 PSI for 15 minutes for storage.Pictures depict the process.

Durgan · August 24, 2015

http://www.durgan.org/2015/August%20...HTML/index.htm 24 August 2015 Tomato Juice
Forty pounds of tomatoes were made into 14 liters of juice. No water was added.Some available basil, egg plant and sweet pepper was used.Tomatoes were washed, quartered, cooked until soft, hand blended into a slurry, strained, then pressure canned at 15 PSI for 15 minutes.Pictures depict the process.

Fiishergurl · August 30, 2015

Is fresh homemade tomato juice as deliciius as fresh home made tomato sauce?

Sent from my SAMSUNG-SM-N910A using Tapatalk

Durgan · August 30, 2015

Little experience with tomato sauce. But the juice is far superior to the commercial juice from a can. Simple to make and utilizing the whole tomato. Around my area the fields are now full of tomatoes mostly going to the compost bin, since few people utilize them.

ContainerTed · August 30, 2015

Quote:

Originally Posted by Fiishergurl

Is fresh homemade tomato juice as deliciius as fresh home made tomato sauce?

Sent from my SAMSUNG-SM-N910A using Tapatalk

Fiishergurl, once you make your own, you'll feel like going back to the grocery store and slapping the manager for selling unedible product. Tomatoes and a little bit of salt in the jar. It is a taste of summer in those winter months when we remember the summer harvest.

Worth1 · August 30, 2015

Quote:

Originally Posted by ContainerTed

Fiishergurl, once you make your own, you'll feel like going back to the grocery store and slapping the manager for selling unedible product. Tomatoes and a little bit of salt in the jar. It is a taste of summer in those winter months when we remember the summer harvest.

That is so true.
They put so much salt and acid in store bought tomato juice all I can taste is salt and acid.
Homemade tomato juice is like drinking a tomato.

You can go from zero salt to as much as you want and if you want you can add a pinch of sugar.
You can add dried spices if you want also.
Myself I would just make it tomato juice and add the other stuff later.

Worth

ContainerTed · August 30, 2015

Quote:

Originally Posted by Worth1

Homemade tomato juice is like drinking a tomato.

You can go from zero salt to as much as you want and if you want you can add a pinch of sugar.
You can add dried spices if you want also.
Myself I would just make it tomato juice and add the other stuff later.

Worth

Exactly, I always taste mine just before it goes into the jars and make any adjustments then. I couldn't agree more with Worth. It's like drinking a wonderful beautiful summer tomato.

Hellmanns · August 30, 2015

Different years make different juice.. I treat my mater juice like fine wines. Certain vintages are for cooking, others are for drinkin'. 2010, and 2012 are not touched for cooking...drinking only!

Also, I only make juice or can maters when they are in their prime in midseason. I won't waste a canning lid on early, or late fruit....unless it's an emergency.. I learned a long time ago the canner don't make subpar fruit par!

**coronabarb** · August 31, 2015

So true, Hellmanns!

FarmerShawn · August 31, 2015

I just made a darn good fresh tomato juice from leftovers that didn't fit in the canning jars from today's batch. To two quarts of freshly milled tomatoes, I added one finely grated onion, one finely grated carrot, and one clove of garlic and one small Thai hot pepper run through the garlic press. Salt and pepper finished it off perfectly.

JRinPA · September 3, 2015

I love tomatoes but I don't know that I love straight juice. I am curious what the original recipe on this thread was back in 06 or whatever it was, but the recipe is missing.

My family and friends really loved the recipe I found last year on a site called little house living. It is a tomato onion celery garlic basil soup that doubles as a cold drink. Great recipe. Only problem is, we don't grow onion or celery. It needs pressure canning due to the added vegetables but otherwise the same, heat tomatoes, add other ingredients, mill/strain, reheat, and pressure can. I upped the recipe to 8 quarts so it makes 7 qt for pantry and one for the fridge. Just had a simple dinner of soup and sourdough bread cheese sandwiches tonight using the extra quart from last batch.

Zenbaas · September 24, 2015

For how long can the canned juice be kept unrefrigerated .....?

Worth1 · September 24, 2015

Quote:

Originally Posted by Zenbaas

For how long can the canned juice be kept unrefrigerated .....?

Most places say for up to a year.
That is one of the pitfalls of canning.
People will go nuts canning stuff and not use it.
You should always rotate your canned goods like they do in the store.
Worth

Zenbaas · September 24, 2015

Quote:

Originally Posted by Worth1

Most places say for up to a year.
That is one of the pitfalls of canning.
People will go nuts canning stuff and not use it.
You should always rotate your canned goods like they do in the store.
Worth

Thanks worth. It would never survive for more than a year with me so that would be just fine. I can easily go through many litres per month

August 23, 2015	#47
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	23 August 2015 Tomato Juice http://www.durgan.org/2015/August%20...%20Juice/HTML/ 23 August 2015 Tomato Juice Forty pounds of various types of tomatoes was made into 14 liter jars of juice.Some basil and okra was added since it was available in the garden.The tomatoes were cooked,blended into a slurry, strained and pressure canned at 15 PSI for 15 minutes for storage.Pictures depict the process.

August 24, 2015	#48
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	24 August 2015 Tomato Juice http://www.durgan.org/2015/August%20...HTML/index.htm 24 August 2015 Tomato Juice Forty pounds of tomatoes were made into 14 liters of juice. No water was added.Some available basil, egg plant and sweet pepper was used.Tomatoes were washed, quartered, cooked until soft, hand blended into a slurry, strained, then pressure canned at 15 PSI for 15 minutes.Pictures depict the process.

August 30, 2015	#50
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Little experience with tomato sauce. But the juice is far superior to the commercial juice from a can. Simple to make and utilizing the whole tomato. Around my area the fields are now full of tomatoes mostly going to the compost bin, since few people utilize them. Last edited by Durgan; August 30, 2015 at 05:09 PM.

August 31, 2015	#55
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	So true, Hellmanns! __________________ Corona~Barb Now an Oregon gal

August 31, 2015	#56
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	I just made a darn good fresh tomato juice from leftovers that didn't fit in the canning jars from today's batch. To two quarts of freshly milled tomatoes, I added one finely grated onion, one finely grated carrot, and one clove of garlic and one small Thai hot pepper run through the garlic press. Salt and pepper finished it off perfectly. __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

August 19, 2015	#46
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	The juice is almost perfect for drinking, meaning not too heavy in consistency. Apparently to thicken commercial juice has corn starch added. Mine is almost pure. I did add a few peppers that were reasonably ripe.

August 30, 2015	#49
Fiishergurl Tomatovillian™ Join Date: Mar 2014 Location: Oak Hill, Florida Posts: 1,781	Is fresh homemade tomato juice as deliciius as fresh home made tomato sauce? Sent from my SAMSUNG-SM-N910A using Tapatalk

August 30, 2015	#54
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	Different years make different juice.. I treat my mater juice like fine wines. Certain vintages are for cooking, others are for drinkin'. 2010, and 2012 are not touched for cooking...drinking only! Also, I only make juice or can maters when they are in their prime in midseason. I won't waste a canning lid on early, or late fruit....unless it's an emergency.. I learned a long time ago the canner don't make subpar fruit par!

September 3, 2015	#57
JRinPA Tomatovillian™ Join Date: Jul 2013 Location: SE PA Posts: 972	I love tomatoes but I don't know that I love straight juice. I am curious what the original recipe on this thread was back in 06 or whatever it was, but the recipe is missing. My family and friends really loved the recipe I found last year on a site called little house living. It is a tomato onion celery garlic basil soup that doubles as a cold drink. Great recipe. Only problem is, we don't grow onion or celery. It needs pressure canning due to the added vegetables but otherwise the same, heat tomatoes, add other ingredients, mill/strain, reheat, and pressure can. I upped the recipe to 8 quarts so it makes 7 qt for pantry and one for the fridge. Just had a simple dinner of soup and sourdough bread cheese sandwiches tonight using the extra quart from last batch.

September 24, 2015	#58
Zenbaas Tomatovillian™ Join Date: Sep 2015 Location: South Africa Posts: 340	For how long can the canned juice be kept unrefrigerated .....?