Canned Tomato Juice
A fresh, savory canned tomato juice with robust flavors of oregano, garlic, and basil, perfect for sipping or using in recipes, suited for tomato lovers and home canners.
Ingredients
Instructions
- Fill a 5-gallon bucket with red ripe tomatoes.
- Quarter the tomatoes in two 8-quart pans.
- Cook until mushy, then strain through a colander.
- Put the strained tomato pulp into a large pan.
- Add a sprinkle of oregano, garlic, pepper, and half a teaspoon of basil.
- Add sugar, salt, and a bay leaf.
- Heat the mixture to nearly boiling.
- Pour into quart mason jars and pressure cook for 10 minutes at 5 pounds PSI.
Tips & Substitutions
For the best flavor, use fresh, ripe tomatoes, and consider adding a splash of vinegar for acidity if desired. If you don't have fresh herbs, dried oregano or basil can be used, but adjust the quantities since dried herbs are more potent. You can also experiment with spices like crushed red pepper for added heat, similar to how it's done in some American recipes.
Serving Suggestions
Serve the canned tomato juice chilled or warmed, depending on your preference. It pairs beautifully with Broiled Shad(Fish And Oysters) or can be used as a base for a hearty vegetable soup. Consider garnishing with fresh herbs or a sprinkle of pepper for added flavor. It also makes a refreshing drink on its own.
Storage & Reheating
Store any leftover canned tomato juice in a cool, dark place. Once opened, refrigerate in an airtight container for up to a week. To reheat, pour into a saucepan and warm over medium heat, stirring occasionally. You can also use the juice as a base for soups or sauces, giving it versatility.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Tomato Juice contains roughly 1393 calories, with 47g protein, 355g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (765% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of tomatoes for this recipe?
Yes, you can use different varieties of tomatoes, such as Roma or San Marzano, which are great for sauces. Just ensure they are ripe and flavorful. Mixing varieties can also enhance the taste and texture of your juice.
Is it necessary to pressure cook the jars?
Pressure cooking is essential for safely preserving the juice, as it kills harmful bacteria and creates a vacuum seal. If you don't have a pressure cooker, consider refrigeration and consuming within a week instead.
Can I add other vegetables or flavors to the juice?
Absolutely! Feel free to add carrots, celery, or bell peppers for more depth and sweetness. You can also experiment with spices like cumin or coriander to create unique flavors, similar to how it's done in some vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).