Here is the recipe and instructions on how to make tomato juice without a juicer. I decided to brew up a pitcher of just tomato juice and pop it into the fridge for snacks. Thick, rich, almost like tomato soup, with the addition of salt, lemon and a hint of fresh celery it tasted just like commercial vegetable juice. IT WAS DELICIOUS! The recipe was PERFECT. We had about a pint’s worth left in the pot after filling every available space and jar, so my husband let it cool and poured everyone tomato juice shots so we could toast our success. The final mixture was then boiled, poured into canning jars with the addition of preserving salt and lemon juice, and pressure canned according to directions. I’d purchased a fine sieve last weekend and used that to strain the cooked puree into another large stock pot so that the seeds and skins were removed. Following the instructions in the book, I cooked down the tomatoes, using a potato masher to mash them up in the saucepan. Mary, my sister, cored and quartered tomatoes. My sister was visiting from New York, and she enjoys canning, so I had free kitchen help, too. I spied a recipe for making tomato juice, remembered that I had quart jars gathering spiders and dust in the basement, and decided to go for it. That’s when I decided to pull out my trusty Ball Book of Home Preserving and figure out what to do with the tomatoes, which by this time had multiplied like the tribbles in Star Trek.
We found ourselves at the height of the summer harvest sans juicer and sans plans. While we shopped for a juicer this spring, we never made up our mind as to what to buy. It tasted watery and unpleasant, like you squeezed a tomato too hard and licked the juice off your hand. Last summer, my husband attempted to make tomato juice in the blender. The rest just hang out in the freezer, taking up valuable room that could be used to freeze more important things like ice cream and zucchini bread. I’ll add a few to my chili, but that’s about it. The problem that I have with freezing tomatoes, however, is that we just don’t eat all that many frozen tomatoes.
#JUSTTOMATO SKIN#
They need to be peeled, which involves blanching them until the skin cracks, then peeling the skin off by hand, setting them on trays or in freezer bags, and then popping them into the freezer. How to Make Tomato Juice Without a Juicer
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