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Eric in IL

Well-known Member
This is just a tip I thought I would share.

If you like tomato juice it may save you some time and labor.

I used to can the juice by cooking the tomatoes, then running them through the pan with the crank and little holes in the bottom. Lots of work!

Now I just can them as whole tomatoes. Much less labor. I found out that the blade assembly from my blender will screw on to a canning jar. PRESTO-- instant juice, no extra dishes, and less waste of the tomatoes.

The blender is a Hamilton Beach and is about 20 years old. I don't know if the newer models are still made the same.

Hope it helps someone, Happy Thanksgiving to all !!
 
Larry,

When I can the tomatoes I add one teaspoon of salt and one tablespoon of lemon juice per quart size jar. I have been told the lemon juice will help canned tomatoes keep longer. You can barely detect the lemon taste in the juice.

I enjoy the pictures of your garden through the summer. I know how much work you put into a garden to keep it as nice as yours. I hope Santa brings you the little Cub you have been wanting to help take care of it !
 
i've done it both ways and the juicer or blender just don't cut it for me,..might be alright for ketsup...
 
Many of the modern varieties of tomatoes are lower in acid than decades ago so need the shot of acid via the vinegar to help with safety.

I suppose you know that hot bath canning is no longer recommended for anything although most of us ate food canned via the hot bath method and never suffered any ill effects as a result.

Pressure canning is best according to the extension services.

Similar to the blades on a jar---you might consider an immersion blender. Prices are about $10. Personally I'd consider that safer than blending in a thin glass jar with a true blender.
 
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