I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER! This is dumb and I’m not going to do it anymore. Enter tomato juice! I will reserve the puree for when I actually need it.
This is the first time I’ve canned tomato juice and I’m glad I did it. I followed the same method as tomato puree, except for the reducing. After I strained the tomatoes, I noticed that the juice was a bit chunky–with little tomato pulp particles floating in a watery juice. I decided to try my late, great (it died at the end of tomato season) immersion blender and, hooray! The juice is so yummy and rich and smooth.
27 pounds of tomatoes yielded 9 quarts plus 1 pint juice. The canning bosses said it would yield 7 quarts! I had to use a second canner, which was really annoying–in my next batch I used only about 20 lbs. I also used a bit less salt than called for–I dumped 2 tablespoons of kosher salt into the 9.5 quarts of juice.
Bloody mary and soup time!