Post by Big Joe on Sept 28, 2023 15:01:50 GMT -5
Ok today was a clean the garden day and we got tons of tomatoes still out there. We got 2+ bushels today along with 20 or so carrots and a basket of bell peppers - all colors too. But today I had 3 of the real kids - no grandkids to get in the way and we just made mater juice. When I left we had 14 quarts and a canner full on the heat and still more juice to be used up. Tonight is my set in the chair night or I would have stayed to finish.
Anyway I thought I would share our recipe for juice and or stewed maters. Over the years we have used all the common tools for this but now we use a fancier way LOL.
Canned Tomato Juice
1 bushel of tomatoes - any kind
3 stalks celery
1 large onion
1 bell pepper
Hot pepper - optional only if you like it warm/hot
1 cup fresh basil
we don’t add salt to ours but..
For this, wash tomatoes and other veggies.
Cut the tomatoes in to quarters and add to a large pot (we use a water bath canner here). Chop and add the other veggies. We fill the pot until its about 2 inch from top and cook on a medium high burner until the celery is soft. Usually about 45 minutes.
Then run thru our Kitchen Aide food strainer. Much faster than the hand crank job we used to use. Also it pulls more gunk than the old colander did, IE a cleaner juice.
Fill jars to 1 inch headspace and place in canner. (Ok here we washed the empty canner and got set it set up to can)
If you know the scoop process for 45 minutes for quarts, 30 minutes for pints.
For newbies - fill the canner with jars and cover with water to have at least 1 inch covering the jars. Bring to a rolling boil then start timing.
After time is up allow canner to cool some then remove jars to a draft free area on a towel or rack to cool over night. Next morning remove bands and check, for seal.
For newbies again - peck on the lid it should NOT have anything but a pinging sound. Then carefully pick up jar by the lid and any that did not seal will not hold. Careful here do not lift high just enough to see if lid is solid. all sealed - wash and label then store
Any not sealed can be re-canned or used with in a few days.
This makes a variable amount so no actual number of jars given.
We generally do this at the end of season to use up the veggies.
Note we do our canned stewed tomatoes the same but we do skin the tomatoes before chopping them. Them add them unstrained to the jars.
In case your interested in the strainer for the Kitchen Aide - this is as close as it gets.
www.amazon.com/GVODE-Attachment-Kitchenaid-Attachement-Attachments/dp/B0BVQDW4HR/ref=sr_1_11_sspa?crid=19BEVVGTCI0ZT&keywords=food%2Bstrainer%2Bwith%2Bhandle&qid=1695927024&sprefix=food%2Bstrainer%2Caps%2C4630&sr=8-11-spons&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1
I hope you guys who did gardens get as blessed as we have this year. Oh, for you who live in apple country this strainer is top notch for juicing them too. Shoot we use it for all kinds of juices LOL. I even use it on grapes for making wine. Makes a clearer base in the fermenter IE end result easier way to create a clean product. Ok I have rattled enough, on to a few honey doos before time to leave.
Anyway I thought I would share our recipe for juice and or stewed maters. Over the years we have used all the common tools for this but now we use a fancier way LOL.
Canned Tomato Juice
1 bushel of tomatoes - any kind
3 stalks celery
1 large onion
1 bell pepper
Hot pepper - optional only if you like it warm/hot
1 cup fresh basil
we don’t add salt to ours but..
For this, wash tomatoes and other veggies.
Cut the tomatoes in to quarters and add to a large pot (we use a water bath canner here). Chop and add the other veggies. We fill the pot until its about 2 inch from top and cook on a medium high burner until the celery is soft. Usually about 45 minutes.
Then run thru our Kitchen Aide food strainer. Much faster than the hand crank job we used to use. Also it pulls more gunk than the old colander did, IE a cleaner juice.
Fill jars to 1 inch headspace and place in canner. (Ok here we washed the empty canner and got set it set up to can)
If you know the scoop process for 45 minutes for quarts, 30 minutes for pints.
For newbies - fill the canner with jars and cover with water to have at least 1 inch covering the jars. Bring to a rolling boil then start timing.
After time is up allow canner to cool some then remove jars to a draft free area on a towel or rack to cool over night. Next morning remove bands and check, for seal.
For newbies again - peck on the lid it should NOT have anything but a pinging sound. Then carefully pick up jar by the lid and any that did not seal will not hold. Careful here do not lift high just enough to see if lid is solid. all sealed - wash and label then store
Any not sealed can be re-canned or used with in a few days.
This makes a variable amount so no actual number of jars given.
We generally do this at the end of season to use up the veggies.
Note we do our canned stewed tomatoes the same but we do skin the tomatoes before chopping them. Them add them unstrained to the jars.
In case your interested in the strainer for the Kitchen Aide - this is as close as it gets.
www.amazon.com/GVODE-Attachment-Kitchenaid-Attachement-Attachments/dp/B0BVQDW4HR/ref=sr_1_11_sspa?crid=19BEVVGTCI0ZT&keywords=food%2Bstrainer%2Bwith%2Bhandle&qid=1695927024&sprefix=food%2Bstrainer%2Caps%2C4630&sr=8-11-spons&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1
I hope you guys who did gardens get as blessed as we have this year. Oh, for you who live in apple country this strainer is top notch for juicing them too. Shoot we use it for all kinds of juices LOL. I even use it on grapes for making wine. Makes a clearer base in the fermenter IE end result easier way to create a clean product. Ok I have rattled enough, on to a few honey doos before time to leave.