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: amzn.to/45xASWQ
-Pint jars: amzn.to/3Oh490E
-Lid Lifter and Measuring Tool Set: amzn.to/3IRyUYQ
-Jar Lifter Tongs: amzn.to/3WuzPSx
-Canning Funnels: amzn.to/3IWO1AB
-Canners:
-Pot For Waterbath Canning: amzn.to/3iHJOG5
-Pressure Canner: amzn.to/3IWOhQ5
-Vinegar: amzn.to/3H80BLX
-Towels/Rags: amzn.to/3XBQzIu
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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