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Tomatoes and Salsa

How to Freeze Homemade Tomato Juice

Suzanne Driessen

Use only solid, fully ripe and highly colored tomatoes. To maintain color and nutrition, heat tomatoes to inactivate an enzyme they release when cut or crushed. This enzyme destroys vitamin C, causes separation and affects flavor.

  1. Wash tomatoes thoroughly.
  2. Scald in boiling water for 30 seconds to loosen skins.
  3. Cool in cold water until you can handle the hot tomatoes.
  4. Remove skins, cores and any green parts.
  5. Put into saucepan and heat rapidly to boiling.
  6. Simmer five to ten minutes until they separate easily when poured through a strainer, sieve or food mill. If desired, add one-teaspoon salt per quart of juice.
  7. Cool and pour into labeled, rigid, airtight containers, leaving one inch headspace for expansion during freezing. For best quality, use within 12 to 18 months.


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Reviewed by Suzanne Driessen 2014

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