Do you find yourself with an abundance of tomatoes in your kitchen this September? There are so many ways to use the delicious red produce, including juice. Whether for a Bloody Mary or an energizing after-workout drink, this healthy recipe below for homemade tomato juice from Drink the Harvest is an autumn essential.
For help finding out when a tomato is at its peak ripeness, read this excerpt from Epic Tomatoes.
Tomato Juice
Makes approximately 2 quarts
INGREDIENTS
- 20 pounds tomatoes (about 35 medium sized), quartered
- Filtered water, enough to cover tomatoes
- Lemon juice, 2 tablespoons per quart of tomato juice (for canning)
- Salt, 1⁄4 teaspoon per quart of tomato juice (for canning)
INSTRUCTIONS
- Put the tomatoes into a large nonreactive stockpot, and then add filtered water to cover the fruit by about 1⁄2 inch. Bring the contents to a boil.
- Reduce the heat and simmer for 10 minutes, stir occasionally to avoid sticking, and skim off any foam.
- Working in batches, purée the tomatoes in a food processor or blender or with an immersion blender until smooth.
- Line a large colander with two layers of cheesecloth that have been dampened with filtered water. Set the colander over a large bowl, making sure that the colander sits well above the bottom of the bowl and the juice can flow freely.
- Slowly pour the hot tomato liquid into the cheesecloth-lined colander.
- Leave the juice to strain for at least 1 hour. Do not squeeze or force the tomatoes through the cheesecloth, or the juice will become too pulpy.
NOTES
This juice can be used immediately or preserved by canning.
Prep Time: About 2 hours, plus overnight for juice to settle, plus canning
Canning Notes:
Pour the measured juice into a nonreactive stockpot.
Simmer at 190°F for 5 minutes. Remove from the heat.
Meanwhile, add 2 tablespoons of lemon juice and 1⁄4 teaspoon of salt to each sterilized quart jar (or 1 tablespoon of lemon juice and 1⁄8 teaspoon of salt to each pint jar). Then fill the jars with hot tomato juice, leaving 1⁄4 inch of headspace. Apply sterilized lids and bands, being careful not to overtighten.
Process both pint and quart jars in boiling-water bath for 15 minutes, adjusting for altitude (here).
Cook’s Tip:
For canning, don’t omit the salt unless you’re on a low sodium diet, because it gives the flavor a big boost. If you’re drinking this juice fresh, garnish with a dash of any gourmet salt.
Drink the Harvest
by Nan K. Chase and DeNeice C. Guest
Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later — a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year.
From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you’ll love these delicious recipes. You’ll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.
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