Juicy! How to Make 1 Great Tomato Juice “Paw & Maw Style”

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Carrying on a Vintage-Style Victory Garden

My parents-in-law grew up during World War 2. They know all about making do with what they have. And, one of the things they have always had is a garden. From my years of gardening with them it appears some things are obligatory staples—onions, green beans, okra and tomatoes. Big, juicy red tomatoes.

My husband and I have branched out a lot from those red tomatoes to try lots of heirloom varieties in a plethora of colors including black, purple, yellow and orange. And lots of red ones, too. Big and small, we love them all!

One of our favorite things to do when the plants are producing heavily is to make tomato juice. It is great way to preserve some of that fresh, intense summer-tomato taste for winter use.

Get Creative with Your Tomato Juice

Tomato juice is the perfect addition to chili, soup, sloppy joes and lots of other recipes. We often use it instead of store-bought juice or tomato sauce in recipes. It is delicious!

We always can the juice for long-term storage. If you have never canned food before, tomato juice is fairly simple to do. It uses a water bath canner rather than a pressure canner so you will want one of those, along with some mason jars and their rings and lids. Those can also be found in kits that include a few basic canning tools to make the job easier. Of course, if you aren’t interested in canning, this juice is delicious straight from the fridge!

From the photo of his original recipe, you’ll see I edited the instructions just a tiny bit—for example, when he calls the immersion blender a boat motor! If you ever see them out in the garden, you can tell them how you like it.

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Great Tomato Juice "Paw & Maw" Style

Author Harriett Sebastian

This juice can be water-bath canned for long-term storage, or placed in the refrigerator for use within 7-10 days. Remember: Great juice relies on fresh, ripe tomatoes.

Ingredients

• 25-30 large, ripe tomatoes (single or mixed varieties)
• 1 ½ cup diced onion
• 1 ½ cups diced celery
• ¾ cup diced bell pepper
• 1 ½ cups diced carrot
• Salt

Instructions

1. Core tomatoes but do not peel. Place in a large stock pot with onion, celery, bell pepper and carrot. Cook until all vegetables are tender. Purée vegetables using an immersion blender or food mill.
2. Return mixture to a boil and simmer 2 minutes. Then, strain juice to remove seeds and peels. Bring back to a simmer.
3. Put 1 teaspoon salt into each clean, sterilized canning jar (or storage jar, if not canning). Then, ladle juice into jars, leaving a one-inch headspace. Securely attach canning lids and rings. Process in water bath canner according to manufacturer’s instructions, or store in refrigerator.

Notes

Whether preparing for immediate use or canning, it is best to use glass jars due to the acidity of the tomatoes.

I have been crucified with Christ; it is no longer I who live but Christ lives in me; and the life which I now live in the flesh I live by faith in the Son of God, who loved me and gave Himself for me. Galatians 2:20