Homemade tomato juice is possibly the best thing ever. It tastes so much better than V8 Juice and probably a lot better for you since you know exactly what is in it… plus it has a lot less sodium. I am not even kidding, this stuff is like liquid gold at our house. Even the kids love drinking it! I like it best drinking it ice cold but also using it in recipes and as a tomato base in soups (seriously, yum). If you are looking to make a LOT of juice (which I like to make at least 25 quarts at a time) you will want to save yourself some frustration by getting a Tomato Strainer. THIS is the EXACT one that I use. I also have the little attachments, seen here. This will save you lots of time having to press everything by hand through a colander. I have seen cheaper ones on Amazon and even one that attaches to a Kitchen Aid— I am sure all of them are great (I am really tempted by the Kitchen Aid one because you don’t have to manually turn the crank.. if I cave and get it I will let you know). Anything that keeps you from having to do extra work is a winner in my book. ANYWAY, this is one of my favorite tomato canning recipes, directly from our mom. If you are looking for even MORE ways to use those beautiful garden tomatoes of yours, try our canned salsa and/or our canned spaghetti sauce!
Save RecipeIngredients
- Tomatoes (3 1/4 Lbs. per quart or 23 Lbs per canner load of 7 quarts)
- water (appx. 1/4 c. to 1 c. )
- 1 tsp. salt
- 1/2 tsp. onion salt
- 1/4 tsp. celery salt
Instructions
- Wash, core and remove blemishes from tomatoes. Cut into small sections.
- In a large stock pot, add tomatoes and very little water (at most 1 cup). Bring to a boil.
- Put through colander to remove seeds and skin (see above notes for tips). Discard seeds, and skin.
- Return juice to the stock pot and bring to a boil again, adding salt, onion salt, and celery salt (according to how many quarts of juice you have yielded).
- If canning, pour into sterilized jars leaving about 1/2" air space at the top. Process for 25 minutes.
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