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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old August 8, 2006   #1
bully
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Default Tomato Juice

The basic recipe comes from Balls

Our tomatoes came in early so we sprung in to action



We had so many tomatoes we cooked them down in every available pot, including the crock pot.

The finished product. I'll pop one of these in February and the taste of my garden will come flooding back.
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Old August 8, 2006   #2
DonnaMarieNJ
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Looks great!!!!!!
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Old August 13, 2006   #3
Earl
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Bully. Are we gonna be sipping on some of that come this Saturday? :-)
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Old August 15, 2006   #4
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not a bad idea.
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Old August 20, 2006   #5
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Bully - is that a beverage, or a sauce? I know the name is "Tomato Juice Blend", but with all the vegetables, do you eat it, or do you drink it?
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Old August 20, 2006   #6
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Looks and sounds like V-8... v-6 or v-7 in this case... depending on if you count the lemon juice! 8)

We skip a step or two by putting all our fruits/veggies through a Champion Juicer, heat the juice and can... WOW what a time-saver. I'll never regret that purchase. We make soup with ours, served with grilled cheese, very frequently during the winter... and, yes, what a pleasant flood of memories it brings! And the best part is, we only remember the bounty of the summer and forget the weeds, bugs, heat and humidity!

Cheers,

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(Got tomato juice?)
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Old August 20, 2006   #7
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Yes, Lisa you're right - that does sound like a V-8. & since I love V-8 I'm sure this recipe will be 1000X better!! No matter if you eat it, or drink it, I'll give it a try - it sounds delicious.
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Old September 6, 2006   #8
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We call it Bully 8

And yes you drink it..unless you've added a jigger of vodka and a splash of Lea & Perrins Worcestershire Sauce..then you sip it 8)
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Old September 6, 2006   #9
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Bully - I did up a batch yesterday! I haven't labelled it yet (it's still on the counter, along with my Hot Sauce, Salsa, Tomato Sauce, Whole Tomatoes in Juice ...)

My son came home from his first day at College ( ), and asked where that V-8 was & if I had tried it yet ... Tomorrow we'll both crack open the first jar!
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Old September 6, 2006   #10
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Quote:
Originally Posted by bully
We call it Bully 8

And yes you drink it..unless you've added a jigger of vodka and a splash of Lea & Perrins Worcestershire Sauce..then you sip it 8)

Don't forget the Tabasco sauce!!!
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Old August 1, 2007   #11
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Got a recipe? Will it work for frozen maters? My upright freezer is froze shut and may have to unplug it to get to about 150lbs of deseeded mostly dejuiced maters...
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Old July 26, 2015   #12
ContainerTed
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Default How I make and Can Tomato Juice

I've often posted about how much I reduce the liquid and pulp after I cut up and run the tomato chunks through my Back To Basics Food Mill. Today, I had five big popcorn bowls full of chunks and it was time to make juice. My keys to reducing the water out and achieving thick juice is shown in the pictures below.

The stove gets turned down as low as I can get it and still get a very slow roll to the contents of the pots without getting any bubbles in that roll. You can see where the two eyes are set in the pictures. Our stove is a glass top and I really love it.

I used one 8 quart pot and one 12 quart pot and started with only about 1 inch of space at the top of each one. I actually thought about making this post when I was an hour into the process.

When I was done, I had 12 quarts and one pint of juice canned. This was a good run. The first three pictures show the starting point of the liquid in the pots (just above the rivits for the handles) and the settings on the stove. The fourth shows how the slow roll only keeps a small area in the center clear of the foam. The last picture just gives an overall view.

Remember, you have to keep the heat down low enough to get the liquid to roll slowly. This allows hot liquid from the bottom to slowly rise and give off steam. But you can't do a fast hard roll with bubbling action because it will scorch and/or burn the juice and ruin the taste. Patience is the real key to success. The reduction rate actually speeds up as the percentage of water gets lower and lower.

Hope this helps.
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Last edited by ContainerTed; July 26, 2015 at 10:12 PM.
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Old July 27, 2015   #13
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Ted I think your tomato juice looks fantastic.

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Old July 27, 2015   #14
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Yeah, Worth. And it tastes better than it looks. I took this picture with the jar backlit by the morning sun to emphasize how thick the juice is when I'm done.
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Old July 27, 2015   #15
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Attaboy, Durgan. You've got a lot to be proud of there. My last harvest was just over 3 bushels and I'm still working on them. But those are some pretty good looking maters you showed in the pictures.

BTW, what did the Champion Juicer cost? I may have to see about getting one. My BTB Food Mill cost me $56 at Ace Hardware back in 2009. But, I may have to look at one of those things you have. Cleanup on your juicer looks to be simple and straightforward.
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