Thread: Tomato Juice
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Old August 11, 2015   #33
wildcat62
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Join Date: May 2014
Location: Zone 6 Northern Kentucky
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We ended up with 10 quarts of juice last night & plan on doing another batch this afternoon. We ran the tomatoes thru the Victorio (Man, that sure beats blanching), cooked the juice down as described in another post, added 2 tablespoons of lemon juice & 1/2 teaspoon of salt to each quart and then ran then in a canner for 30 minutes. Got a good seal on all of them. After they set on the counter all night there was some settling with about a 1" of clear juice on top of each jar. I'm guessing the longer we reduce the juice the less of that we would have. But overall I think it turned out good for our 1st time. We definitely have our system down now.
Thanks again for all the help....
Mark
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