1teaspoon of celery salt. 1/2 teaspoon of garlic salt. Heat on a low simmering boil for another 30 to 45 minutes. Simply can up into quart jars, put on your lids and then water bath for 30 minutes. (You can also pressure can it for 12 minutes instead of the water bath) You are left with some great tasting hot and spicy tomato juice around to TomatoJuice Strengthens the Immune System. Thanks to the extensive range of minerals and vitamins, tomato juice also strengthens the immune system. In 100 grams of tomato juice are the following vitamins: 70.1 milligrams of vitamin C. 0.32 milligrams of vitamin E. 23 micrograms of vitamin A. Imake tomato soup regularly but always add a little fresh garlic, ginger, basil and a pinch of chilli. The taste is amazing especially if you use very ripe tomatos, so much healthier for you than purchasing in a store. Tomato juice, tomato sauce and tomato soup and how much head space to leave for each one? Thank you for your time and Setup the juicer: Assemble the juicer according to the manufacturer's instructions. Prepare the tomatoes: Wash the tomatoes and remove stems or blemishes. Cut them into smaller pieces. Feed the tomato pieces into the juicer: Slowly feed the tomato pieces into the juicer chute. Use a pusher tool if provided. Oncethe water starts boiling, you can submerge your jars in a jar rack. The water needs to cover the jars by at least 1″. Place a rack in the bottom of a canning pot and fill it with hot water, covering the jars by at least two inches. Carefully lower the jars into the pot using a canning lifter or tongs. Instructions Cook tomato juice and onions in a large stockpot over medium-low heat until onions are translucent, approximately 20 minutes. Run juice through a sieve; discarding onions. Add juice back to the stockpot. Add salt, cinnamon, cloves, and vinegar. Boil over medium heat until reduced by one-third (1/3). 1tsp of grape tannin. 6 tsp yeast nutrient. 2 oz of oak chips (medium French) 1 oz of oak dust. Water to desired volume. Yeast (I use EC-1118) After the tomatoes have thawed, I squeeze them in a hydraulic press to get the juice (save the skins). That way I can better control the amount of must I will end up with. Filla large bowl with cold water and ice. Using a sharp knife, core each tomato. Plunge the tomatoes into the boiling water for 20-30 seconds. Remove with slotted spoon, and immediately plunge into the bowl of ice water to stop cooking. Pleaseexplain the science behind why you now must process 85 minutes when you can crushed (or quartered) tomatoes in their own juice vs. whole tomatoes packed in water only need 40-45 minutes. I have been canning for decades using 45 minutes with zero problem. I add the 2 T bottled lemon juice (Santa Cruz brand) to quarts now. Oneof the main purposes of using tomato paste is to help build a rich tomato flavor and give an umami punch to a wide range of dishes. Using tomato paste in combination with tomato sauce, tomato purée, or canned tomatoes can go a long way in making a meal with multidimensional flavor. And because it doesn't contain a lot of liquid, tomato uDop8.