Indiana Tomato Juice
Freshly cooked and strained tomato juice, seasoned simply with salt and a touch of sugar, canned each summer from Indiana garden tomatoes.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 40 kcal
Equipment
- •Food mill
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0
- carbs
- 9
- protein
- 2
- calories
- 40
Instructions
- 1
Put the tomatoes, celery, and onion into a large stockpot.
- 2
Simmer over medium heat for about 25-30 minutes. Stir occasionally until the tomatoes break down completely.
- 3
Run the mixture through a food mill to remove the skins and seeds.
- 4
Stir the salt and sugar into the strained juice.
- 5
Chill thoroughly before serving. Or ladle it hot into sterilized jars with lemon juice and process in a water bath canner.
- 6
Serve cold over ice or use it in your cooking.
Chef's tips
Pick fully ripe tomatoes with no blemishes for the best flavor. Use a food mill to remove the skins and seeds smoothly.
Storage
Refrigerate fresh juice up to 5 days, or process in a water bath canner for shelf-stable storage.
Reheating
Serve chilled; not reheated.
Common mistakes to avoid
- •Using underripe tomatoes, which makes the juice thin and sour.
- •Skipping the food mill step, which leaves skins and seeds in the juice.
Serving suggestions
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