The_Utility_Dude
Well-Known Member
Anyone have any good recipes for hot tomato juice? Gonna try to make and can some soon.
Hot/spicy tomato juice....
- Thread starter The_Utility_Dude
- Start date
BlountArrow
Well-Known Member
Nope but I'd like to hear of one too.
DaveB
Well-Known Member
Dumping that Louisiana stuff in and stirring it up doesn't cut it. Neither does ground pepper. I once tried to imitate V-8. Pretty miserable failure.
The_Utility_Dude
Well-Known Member
Found a recipe online and talked with a friend that makes hot 'mater juice and came up with this recipe. Makes 7 quart jars.
Tomatoes (you'll just have to guess how many you'll need probably just under half a bushel or so? )
2 cayenne peppers
Core and quarter tomatoes. Chop in food processor along with peppers. Run juice through colander to remove skins and seeds.
Cook strained tomato/pepper juice for 30 minutes stirring occasionally to keep from scorching.
Added these ingredients while juice was cooking:
1T black pepper
1t garlic salt
1t celery salt
4t pickling salt
4T citric acid (lemon juice can be used to acidify juice but might change the taste of your juice)
Place in hot jars and install hot lids/rings. Water bath for 15 minutes.
I would say this is spicy but not HOT. It's got some heat but not overbearing. You can add more peppers if you want it hotter. Turned out Purdy good IMO.
Tomatoes (you'll just have to guess how many you'll need probably just under half a bushel or so? )
2 cayenne peppers
Core and quarter tomatoes. Chop in food processor along with peppers. Run juice through colander to remove skins and seeds.
Cook strained tomato/pepper juice for 30 minutes stirring occasionally to keep from scorching.
Added these ingredients while juice was cooking:
1T black pepper
1t garlic salt
1t celery salt
4t pickling salt
4T citric acid (lemon juice can be used to acidify juice but might change the taste of your juice)
Place in hot jars and install hot lids/rings. Water bath for 15 minutes.
I would say this is spicy but not HOT. It's got some heat but not overbearing. You can add more peppers if you want it hotter. Turned out Purdy good IMO.
DaveB
Well-Known Member
Was taught by my Dad (actually he spanked me) that you have to remove skin from tomato BEFORE anything. So we dipped them in boiling water for a few seconds and the skin slips off. Then you core and quarter. Figure this is okay substitute?
BTW Works on Peaches, too. Not on apples dunno why.
BTW Works on Peaches, too. Not on apples dunno why.
The_Utility_Dude
Well-Known Member
DaveB said:
Dave, I do remove skins 1st if I'm canning whole/quartered tomatoes but for making juice only it's not necessary. I suppose removing the skins 1st might make the juice more "pure" juice but what makes it through the colander is minimal. I forgot to add that I ran it through a "screen" colander as a second step. There are some very fine bits of pulp etc. in the juice but not enough to matter to me. Not having to skin the 'maters trumps what little particles are in the juice.
DaveB
Well-Known Member
Cool. i love tomato juice but it needs that little kick or spice or something to make it taste a bit better.
Learned this stuff one summer on my Uncle John's farm in Missouri. His idea of a colander\strainer was a round hubcap with a lot of teeny holes drilled in it, Kind of a thrifty guy Uncle John was. Anyway, if you wanted to drink something with your food it was water or whatever juice that was was squeezed, generally the result of more tomatoes and peaches than Mason jars. Haha I just remembered I collected two bushels of crab apples and tried to get juice from them. To this very day I have never tasted a crab since.
Learned this stuff one summer on my Uncle John's farm in Missouri. His idea of a colander\strainer was a round hubcap with a lot of teeny holes drilled in it, Kind of a thrifty guy Uncle John was. Anyway, if you wanted to drink something with your food it was water or whatever juice that was was squeezed, generally the result of more tomatoes and peaches than Mason jars. Haha I just remembered I collected two bushels of crab apples and tried to get juice from them. To this very day I have never tasted a crab since.
