Hi! Did you know that only using tomatoes and salt you can obtain some great juice and canned tomatoes for the winter? I really love these in the cold winter days - you can use it in soups, on pizza, in different types of food. If you have sweet tomatoes and you don't add salt you can drink it by itself (or use it in some combinations, as you like).
I love eating some think juice with sarmale - a traditional romanian dish.
I'll try to explain in my first step-by step instructable (i usually make photo instructables beacuse they seem easier to me:P) how to make juice and tomatoes in the bottle in 4 ways:). This are some examples of what i've made these days:

Step 1: Getting ready

You are going to need:
- tomatoes
- salt
- a little bit of oil
- bottles (cleand:P)
- heavy bottomed pan
- stainless strainer (this is only for last two types of juice) and enameled strainer
- stainless soup laddle
- wooden spoon
- stainless plate
- enameled kettle
- stainless tea spoon

<p>Can the way you feel comfortable. My grandmother did it the way it has been described. My wife and I do not do it this way but it is just whatever you are comfortable doing while knowing the risks. I think this is a great instructable.</p>
Listen. I have been canning tomatoes with the hot water bath method here for more than 40 years and in all of that time, I have never seen ONE single jar go bad. It's the type of tomatoes that you use. They have to have a high acid content, like Early Girls or Better Boys. Believe me, you can tell the difference between them. Grocery store tomatoes are low acid. Most home grown varieties are high acid. Get your tomatoes from a farmers market and ask them which would be best to can. You can counteract the lack of acid by simply adding 1 tbsp vinegar or lemon juice to each quart. I also like to add a tbsp of sugar to each quart, along with a tsp of salt. Happy Canning.
<p>I was just looking at other juice recipes and came across yours. I have recently adapted the open kettle method to do my sauces and juice. But, I also make beer and have a 60 litre S/S pot with a drain valve on the side at the bottom. When I pour my jars I'm pouring from the bottom of the pot, and the preserve is actually boiling ( or just there) when it hits the hot jars.When I get to the top few inches we have that for supper to avoid contamination one good stir at the start and go ! I make 75-100 jars of sauce, 150-200 jars of juice and 50-60 jars of salsa per year. Amounts vary and we also make batches of tomatoe chile, marmalade,whole tpmatoes, etc.............. You can buy the pots on sale and install a valve ( brass or S/S Ball Valve for food grade), or look at home brew bussineses. The pots w/valve are expensive ($200-$300), but if you can seriously they last for years and pay for themselves many times over</p>
The writer instructs readers to use the extremely dangerous open kettle method of preserving tomato juice. According to the National Center for Home Food Preservation http://nchfp.uga.edu/ The only safe methods for preserving tomato juice are boiling water canners, or pressure canners. Neither of these methods for preserving are cited by the writer copilarim. The correct and safe method for preserving tomato juice can be found at http://nchfp.uga.edu/how/can_03/tomato_juice.html. Please do not use copilarim's methods for canning, which can result in spoilage, or worse the food can develop botulisim, which can cause death.
Dear Boblisa, thank you for the comment. I am also concerned about the safty canning and food making. This is not an invented canning method. It is a method that we have in a cooking book. I prefer this one to boiling bottles in a huge pan... or boiling canner. But of course, if you cannot meet the safety condition for this method and you have boiling canners please use the bottles boiling method. However, your final remark is far too exagerated. If you meet the correct conditions than you have nothing to worry about. The cooking book is written by Sanda Marin, a famous chef and we have been making it for ages ( with or without boiling the bottles in the end - depending on the storage condition we had and it has always been flawless). This tutorial is just to show the others my experience with this canning method. Everyone must chose wisely it's own method and make sure to respect the steps, create safe condition for canning and preserving the canned food. Have a great day!
Dear copilarim. I assume the cook book that you cite is &quot;Sanda Marin's Traditional Romanian Cooking&quot; a book published in the 1960's. The open kettle method was used in the 1960's. I also have many old cookbooks that give directions for this method. I happily use many old recipes for home canned food, but use updated safe canning procedures. The United States Department of Agriculture (USDA) in their 2009 guidelines state: &quot;The &ldquo;open-kettle&rdquo; method is unsafe because undesirable organisms could grow and lower the acidity enough to allow production of botulism toxin.&quot; Botulism is a deadly and often fatal disease. I am not exaggerating the danger. Did you know that almost all cases of botulism are caused by improperly processed home canned foods? In good conscience I have to speak up and warn others that your methods are no longer recommended by the USDA and are now considered dangerous. I only comment because these methods have been tested, and information on safe home preserving methods are available at the National Center for Home Food Preservation online at http://nchfp.uga.edu/.

About This Instructable




Bio: Hi!! I really like challenges and handmade so here i am:). I also like childhood - this is were from i got the name of my ... More »
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