Canning tomato juice is easy and makes a wonderful winter treat
When you've given away all the produce you can, and eaten all the tomatoes you can hold, then it's time to get out the canner and put some away for winter. When I first came to the country everyone was canning all during late summer and fall. The old timers had a lot of trick ways to shortcut canning the acid fruits and vegetables which I vaguely remembered. I haven't done any canning in a long time, but I have a nice, new pantry and would like to see the shelves hold some canned apples and tomatoes for winter.
I had to look up the directions and was surprised to find that the recommended water can method is 45 minutes and they wanted you to add lemon juice to make sure of the acid content. My old Joy of Cooking Book says 30 minutes is sufficient and suggests small amounts of celery or parsley to add flavor.
I opted for the 45 minutes, first juicing the tomatoes and adding some peppers, a few hot and some green. The juicer is a great tool! I can make gazpacho quickly and easity with it and juice tomatoes, apples and grapes.
This is a great link for canning instructions if you have never done it, it will help you a lot. http://www.pickyourown.org/canning_tomatoes.htm
And as for a juicer, this Champion Juicer is 20 years old and still working like a charm. You can juice your way through the garden, tasting the delights of chilled vegetable juice of all varieties.
At Champion Juicer G5-PG710 G5-PG720-WHITE Commerical Heavy Duty Juicer
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Posted by Marilyn Renaker at September 14, 2010 7:25 AM