Fresh Tomato Juice

Servings: 1 quart

 

Note: larger batches can be made.

 

 

Ingredients:

 

3 1/2 pounds of tomatoes per quart

 

1 tablespoon fresh cilantro or celery leaves

 

 

Per Quart of Juice:

 

1 teaspoon salt

 

2 Tablespoons fresh lemon juice

 

 

Garnishes:

 

Celery stick – with or without leaves

 

Dill fronds

 

Dill pickle spear

 

Olive kabob

 

Lemon wheel

 

Line wheel

 

Tobasco

 

Freshly ground black pepper

 

 

 

Process:

 

Wash, core, and remove blemishes from tomatoes.

 

Cut an “X” in the bottom of each tomato

 

Bring a medium saucepan of cold water to a boil.

 

When boiling, drop in one layer of tomatoes.

 

Boil for 45 seconds or until the skin can be peeled away from the fruit.

 

Peel the tomatoes.

 

Allow the tomatoes to cool in a large bowl. Continue to peel tomatoes in batches until all have been peeled.

 

Cut the tomatoes into wedges and remove the locules (seeds and clear pulp) and any hard interior core.

 

Place peel and locule content in a large saucepan.

 

Place tomato pericarp (flesh) in a separate large saucepan.

 

Place the saucepan with the seeds, juice core and chosen leaves over medium-high heat and bring to a boil. Reduce heat to a simmer, and continue to simmer for 10 minutes.

 

Mash the tomato pericarp with a grid-style potato masher. Remove any seeds that appear.

 

When the seed and juice pan is done simmering, carefully mash solids with the grid-style potato masher.

 

Pass the mixture through a fine strainer into a large bowl. Push down on the solids to remove as much liquid as possible. Discard solids.

 

Pass the liquid from the strained bowl through the strainer a second time, adding the juice to the tomato pericarp.

 

Bring the saucepan with the tomato pericarp and juice to a boil.

 

Reduce to a simmer and simmer for 10 minutes.

 

Mash the pericarp a second time with the potato masher.

 

Press the tomato pericarp through the strainer into a bowl, pressing down on the pericarp to pass as much juice and solids as possible through the strainer. (Remaining solids can be reserved in the ice box for another recipe.)

 

Measure the quantity of juice as it is returned to the stock pot.

 

Bring the juice to a boil.

 

Add salt.

 

Add 2 tablespoons lemon juice to the tomato juice.

 

Place tomato juice in sterilized a quart jar(s), leaving about 1/2″ air space at the top.

 

Seal jar with a sterilized lid.

 

Small batches made for use within 3 days can be stored in the ice box.

 

To store in a cool, dark place for up to a year, process quart(s) in a boiling water bath for 90 minutes.

 

Remove processed quarts to a heat resistant surface. Allow to cool overnight.

 

Test seals by placing each quart over a folded towel, removing ring and holding the quart by the lid edges. If the seal holds, one has the option to replace the ring or not, and store. If the seal does not hold, place the quart in the ice box and use within 3 days.