Homemade Tomato Juice from FRESH Tomatoes | Canning 101
Easy step by step by step on how to make fresh homemade tomato juice. In this video Andrea used her juicer and water bath caner in canning some of our fresh tomatoes and gives you every step on how you can make your own.
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Making Healthy and Delicious Tomato Juice | The Best V8 Juice Recipe
How to make Fresh Tomato Juice | The Best V8 Recipe
*Correction: Add 1/2 C of lemon juice into the hot juice before it is poured into the jars.
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How To Make Tomato Juice At Home | Easy Canning And Preserving Recipe
Homemade Tomato Juice | Simple Easy and Fun Recipe For Canning And Preserving Come along with me today as we show you a simple, easy and fun way to make homemade tomato juice. Great advice for the novice and the experienced. Hope Ya'll Enjoy!
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Tomato Juice Recipe | How To Make Healthy Tomato Juice At Home | Health Benefits (English Subtitles)
Tomato Juice Recipe | How To Make Healthy Tomato Juice At Home | Health Benefits
Simple, quick to make, cooling and refreshing, healthy tomato juice that provides several health benefits. Do try and give your feedback.
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Ingredients (2 servings)
4 large red and ripe, tomatoes/350 grams
1/2 lemon, medium-sized/to taste
1/4 tsp sendha namak/rock salt. you can use regular salt if you wish
1/4 tsp kali mirch/black pepper powder
1 tsp ground mishri/rock sugar. you can use normal sugar if you wish
1/2 inch/to taste ginger
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Please watch: Simple Homemade Masoor Dal Khichdi Recipe | How To Make Masoor Dal Khichdi | Dal Khichdi Recipe
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How To Make & Can Tomato Juice From Fresh Tomatoes | Step By Step Tutorial!
In this video I show how I make and can tomato juice from fresh tomatoes! It is easy, delicious and healthy! This is a great video for beginner canners or experienced canners. It has simple step by step directions and is to the point. I hope other new canners find this helpful! Happy canning season! :)
Amazon Products In This Video:
-Mesh Colander:
-Pint jars:
-Lid Lifter and Measuring Tool Set:
-Jar Lifter Tongs:
-Canning Funnels:
-Canners:
-Pot For Waterbath Canning:
-Pressure Canner:
-Vinegar:
-Towels/Rags:
Recipe:
Ratio:
-23 pounds tomatoes = 7 Quarts tomato juice
-14 pounds tomatoes = 9 pints tomato juice
-A Bushel (53 pounds) = 15 to 18 Quarts tomato Juice!
Directions:
-Wash and remove stems/bruised spots.
-Quarter tomatoes.
-Crush or purée and put into saucepan.
-Heat and Simmer for 5 minutes.
-Push through sieve, food mill or mesh Colander to remove skin, chunks and seeds (you only want the juice).
How to can it:
-Add lemon juice or Citric acid to jars.
(Quarts = 1/2tsp citric acid OR 2 tbsp lemon juice).
(pints = 1/4tsp citric acid OR 1 tbsp lemon juice).
- add salt and sugar (optional).
(Quarts = 1 tsp, Pints = 1/2 tsp of both sugar and salt).
-Bring juice back to a boil if cools before packing jars.
-Pour into jars, leaving 1/2 inch headspace.
-(waterbath = Quarts-40 min, Pints-35 min).
-(Pressure can= 10 pounds pressure, both quarts and pints for 15 min). Don't forget to adjust pressure if you live over 1,000ft elevation.
-Enjoy!!!!
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Homemade Vegetable JUICE (V8®-style) from the Garden!
Wondering what you can do with all those end of the harvest veggies that come in, when you have enough of everything else processed? Turn them into a nutrition-packed juice that can be a drink as it, or a great soup base.
MY RECIPE:
Makes 11+ pints.
6–8 lbs ripe tomatoes and juice, cored, chunked (remove bad spots)—add after other veg to equal 7–8 qts in stock pot
2–3 large bell peppers, cut into chunks
2 med–large onions, diced
2 cloves garlic, minced
2-1/2 to 3 C chopped carrots
1 head celery, sliced (yes, the full package—stalks only)
optional veggies: beets, spinach, kale, horseradish to taste
1/4 C fresh or 1 T dried parsley
1/4 C fresh or 1 T dried basil
1 T sea salt
1 tsp black pepper
2 bay leaves
1 T coconut aminos or Worcestershire sauce
2 T sugar
1/2 C lemon juice
Directions:
Stir to combine in large stock pot or bowl.
Cook on the stove top for 30 minutes, OR transfer 1/2 of mixture to the Instant Pot (or other electric pressure cooker). Cook on manual for 18 minutes. Natural release (may need to help release after 30 min). Pour into another pot or stainless bowl. Repeat with remaining mixture.
Optional: fill roaster with mixture. Cook for 4 hrs at 250ºF.
Let all mixtures cool until slightly warm.
Remove bay leaves. Run all mixture through a food mill, fine mesh strainer, or juicer. Pour contents into clean pot or large bowl. Stir to combine well. Taste for proper seasoning. No need to reheat since pressure canning.
Fill pint or quart jars to 1/2-inch headspace. Clean rims and add lids. Tighten rings to finger-tight. Pressure can 20 minutes for both size jars.
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