Tomato juice - canning (recipe)

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Tomato juice - canning (recipe)
NameTomato juice - canning
IngredientsTomatoes Salt
Cooktime (in hours)2
Preptime (in hours)2
Totaltime (in hours)4
Keto friendlinessKeto friendly
Calories0
Fat0
Protein0
Carbohydrate0
Fiber0
Net carbohydrates0
Sugar0
Saturated fat0
Cholesterol (mg)0
Sodium0
Servings30
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Tomato juice - canning (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Tomato juice - canning (recipe) image(external)

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Tomato juice - canning (recipe)


  1. Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
  2. Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
  3. Sterilize your jars (I do this in the dishwasher).
  4. Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
  5. Throw out the remaining pulp and return the juice to the stock pot.
  6. Bring back to a rolling boil.
  7. Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
  8. Pour into jars leaving 1/2 inch air space.
  9. Place jars into canner and boil for 25 minutes.
  10. DONE!.

    Food tags
    Canadian, Very Low Carbs, Low Protein, Low Cholesterol, Healthy, For Large Groups, Canning,, Easy


Tomato juice - canning (recipe) details

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Time:
Prep Time in Hours and Mins:4H

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Contributors: Prab R. Tumpati, MD