Easy Method Spicy Tomato Juice to Enjoy Now and Later (Using a Juice Extractor)
SO.........I have just finished hauling 18 bags filled to the brim of fresh, picked yesterday, red ripe and juicy, Indiana home grown tomatoes out of the Durango and into the house!
(And I was going to start my sewing today.)
Easier Home Canned Tomato Juice:
Wash the tomatoes. Quarter the larger ones to fit into the intake chute of your juice extractor. Have a large plastic liner in a basket handy to empty the pulp in to discard.
Place the tomatoes through the extractor measuring the juice and emptying it into the stock pot. Season with salt, lemon juice, hot peppers, and anything else your family likes. Harry uses 3-4 hot peppers per quart. Whew!
When the processing is complete cool the jars sitting on clean tea towels for 24 hours. Store for up to a year in a cool dark place.
NOTE: This is from my first test batch and I used my large soup kettle and about 12-15 pounds of tomatoes which yielded 5 quarts of juice. I added 1 1/2 jalapeno peppers to this batch along with the salt and lemon juice. It was mildly spicy, you tasted the peppers but it did not burn. Just an FYI in case you were wondering. Now off to do more, 16 more sacks of tomatoes await me.
FOLLOW UP COMMENT: The tomato juice made with my extractor tended to have less body, pulp as does have traditionally made tomato juice. The first batch had more than the second batch. I think the difference came on my patience level and the skimming process. The first batch I simmered longer and I think there was less "foam" to skim than the second batch. Then I remembered my friend Joyce making it this way and having a similar outcome. It still tasted like tomato juice it is the the consistency and color that differs. After 2 additional batches of juice I switched to straight canning the tomatoes netting about 50 quarts of tomato product.