Spicy Tomato Juice Canning Recipe
Discover the fiery kick of our homemade spicy tomato juice! Packed with bold flavors and just a little bit of heat, it's the perfect companion for cocktails, soups, and snacks. Looking for a preservative-free tomato juice canning recipe? Our spicy tomato juice recipe delivers on that too!
Equipment
- large pot with a heavy bottom
- large spoon
- juicer
- pot holders, oven mitts, trivets for hot dishes
- pairing knife or tomato corer
Ingredients
- 3 kg (6.5 lb.) tomatoes
- 1.5 tbsp. salt
- 2.5 tbsp. sugar
- 2 garlic cloves
- 1 hot Portugal pepper or jalapeno pepper.
Instructions
Prepare the vegetables
- Start by washing the tomatoes and hot pepper under running water to remove any dirt or residue from the skins.
- Using a sharp knife, cut off the stem end from tomatoes. This is the part where the core is attached.
- Remove the tomato core. There are a couple of methods to remove the core: ◦ Use a Knife: Insert the knife blade at a slight angle into the tomato where you removed the stem. Carefully cut around the core in a circular motion, angling the knife slightly toward the center of the tomato to remove the core. ◦ Use a Tomato Corer: A tomato corer is a kitchen tool designed specifically for removing tomato cores. Insert the corer into the tomato where you removed the stem, then twist and pull it out to extract the core.
- Remove any blemished or spoiled parts.
- Once the core is removed, you can slice the tomato into pieces small enough to fit into your juicer. Usually, cutting a tomato in half will be enough.
- Deseed hot pepper and cut in half
- Peel garlic cloves. Cut in half.
Juicing and cooking the tomato juice
- Feed the tomato pieces, hot pepper and garlic through the juicer to extract the juice. Collect the juice in a bowl or container. It is best to feed hot pepper and garlic halves together with tomato pieces.
- Use a suitable size tall pot to mix the extracted juice with salt and sugar. Taste the juice for seasoning. See if you want to add more salt or sugar at this stage. Do remember that salt will take time to dissolve and your juice will concentrate its flavor and become saltier after boiling.
- Place the pot over medium heat, bringing the tomato juice to a boil. Reduce the heat to medium and let the juice gently boil for 20 minutes.
Preparing tomato juice for canning
- At the same time as you are starting on the juice you need to start sterilizing the jars you will use. Make sure that you steam the jars for 20 minutes using our recommended sterilization method
- As your homemade tomato juice boils, you will notice foam rising to the surface. Use a spoon or a ladle to gently skim off this foam and discard it. Foam usually contains impurities from the tomatoes, and removing it helps clarify the juice.
- Have your Mason jars ready for immediate canning of your spicy tomato juice.
Notes
The specified in this recipe quantity of ingredients should yield enough tomato juice to fill three 8.5 oz (250 ml) Mason jars.