The juice is almost perfect for drinking, meaning not too heavy in consistency.

Apparently to thicken commercial juice has corn starch added. Mine is almost pure. I did add a few peppers that were reasonably ripe.

23 August 2015 Tomato Juice
 

[URL]http://www.durgan.org/2015/August%202015/23%20August%202015%20Tomato%20Juice/HTML/[/URL] 23 August 2015 Tomato Juice
Forty pounds of various types of tomatoes was made into 14 liter jars of juice.Some basil and okra was added since it was available in the garden.The tomatoes were cooked,blended into a slurry, strained and pressure canned at 15 PSI for 15 minutes for storage.Pictures depict the process.
[IMG]http://www.durgan.org/2015/August%202015/23%20August%202015%20Tomato%20Juice/HTML/dsc_808123%20august%202015%20tomato%20juice_std.jpg[/IMG]

24 August 2015 Tomato Juice
 

[URL]http://www.durgan.org/2015/August%202015/24%20August%202015%20Tomato%20Juice/HTML/index.htm[/URL] 24 August 2015 Tomato Juice
Forty pounds of tomatoes were made into 14 liters of juice. No water was added.Some available basil, egg plant and sweet pepper was used.Tomatoes were washed, quartered, cooked until soft, hand blended into a slurry, strained, then pressure canned at 15 PSI for 15 minutes.Pictures depict the process.

[IMG]http://www.durgan.org/2015/August%202015/24%20August%202015%20Tomato%20Juice/HTML/dsc_661524%20august%202015%20tomato%20juice_std.jpg[/IMG]

Is fresh homemade tomato juice as deliciius as fresh home made tomato sauce?

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Little experience with tomato sauce. But the juice is far superior to the commercial juice from a can. Simple to make and utilizing the whole tomato. Around my area the fields are now full of tomatoes mostly going to the compost bin, since few people utilize them.

[QUOTE=Fiishergurl;502128]Is fresh homemade tomato juice as deliciius as fresh home made tomato sauce?

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Fiishergurl, once you make your own, you'll feel like going back to the grocery store and slapping the manager for selling unedible product. Tomatoes and a little bit of salt in the jar. It is a taste of summer in those winter months when we remember the summer harvest.

:?:

[QUOTE=ContainerTed;502141]Fiishergurl, [COLOR=Red]once you make your own, you'll feel like going back to the grocery store and slapping the manager for selling unedible product.[/COLOR] Tomatoes and a little bit of salt in the jar. It is a taste of summer in those winter months when we remember the summer harvest.

:?:[/QUOTE]

:)):)):)):))

That is so true.
They put so much salt and acid in store bought tomato juice all I can taste is salt and acid.
Homemade tomato juice is like drinking a tomato.:yes:
You can go from zero salt to as much as you want and if you want you can add a pinch of sugar.
You can add dried spices if you want also.
Myself I would just make it tomato juice and add the other stuff later.

Worth

[QUOTE=Worth1;502147]:)):)):)):))

Homemade tomato juice is like drinking a tomato.:yes:
You can go from zero salt to as much as you want and if you want you can add a pinch of sugar.
You can add dried spices if you want also.
Myself I would just make it tomato juice and add the other stuff later.

Worth[/QUOTE]

Exactly, I always taste mine just before it goes into the jars and make any adjustments then. I couldn't agree more with Worth. It's like drinking a wonderful beautiful summer tomato.

Different years make different juice.. I treat my mater juice like fine wines. Certain vintages are for cooking, others are for drinkin'. 2010, and 2012 are not touched for cooking...drinking only!

Also, I only make juice or can maters when they are in their prime in midseason. I won't waste a canning lid on early, or late fruit....unless it's an emergency.. I learned a long time ago the canner don't make subpar fruit par!

So true, Hellmanns!

I just made a darn good fresh tomato juice from leftovers that didn't fit in the canning jars from today's batch. To two quarts of freshly milled tomatoes, I added one finely grated onion, one finely grated carrot, and one clove of garlic and one small Thai hot pepper run through the garlic press. Salt and pepper finished it off perfectly.

I love tomatoes but I don't know that I love straight juice. I am curious what the original recipe on this thread was back in 06 or whatever it was, but the recipe is missing.

My family and friends really loved the recipe I found last year on a site called little house living. It is a tomato onion celery garlic basil soup that doubles as a cold drink. Great recipe. Only problem is, we don't grow onion or celery. It needs pressure canning due to the added vegetables but otherwise the same, heat tomatoes, add other ingredients, mill/strain, reheat, and pressure can. I upped the recipe to 8 quarts so it makes 7 qt for pantry and one for the fridge. Just had a simple dinner of soup and sourdough bread cheese sandwiches tonight using the extra quart from last batch.

For how long can the canned juice be kept unrefrigerated .....?

[QUOTE=Zenbaas;506291]For how long can the canned juice be kept unrefrigerated .....?[/QUOTE]

Most places say for up to a year.
That is one of the pitfalls of canning.
People will go nuts canning stuff and not use it.
You should always rotate your canned goods like they do in the store.
Worth

[QUOTE=Worth1;506319]Most places say for up to a year.
That is one of the pitfalls of canning.
People will go nuts canning stuff and not use it.
You should always rotate your canned goods like they do in the store.
Worth[/QUOTE]
Thanks worth. It would never survive for more than a year with me so that would be just fine. I can easily go through many litres per month :D