Help with canning tomato juice

[Feathers Brady]

Hi! Here's my issue.
I had a terrific bounty of tomatoes this year, Brandywine reds and yellows
Lemon boys, souix, giant Belgium's.
I shared all I could with our community.
So, I started canning. 20 quart diced. 10 qrt. Sauce. 21pints of salsa. I'm over peeling tomato so, I break out the juicer after the tomatoes keep gathering. Now, keeping the varietys separate I now have 4 gal. Red , 3 gal yellow, 2.5 gal of beautiful orange colored tomato juices sitting in my fridge.
I need to know how long I can store the juices before canning? Or have I ruined it already having it separate ?
Thanks!!

 

[staceyj]

@rjohns39 might know,
Or
@Redhead Rae
Ps. I’m so jealous! I had my worst ever year for tomatoes.

 

[Feathers Brady]

Thanks staceyj!
Sorry your tomato crop was poor. I had the best garden ever this year.
I'll attempt to heat it and jar it up tomorrow unless I hear a good reason why I shouldn't.

 

[Redhead Rae]

What I do, is I pick the tomatoes, cut off the stems and any nasty bits and toss them in a ziplock bag and freeze them. When I am ready to can, I dump the tomatoes in a sink full of hot water and the skins come right off.

I would only trust the juice in the fridge for a week or 10 days at the most. What I would do is I would get the juice out, bring it to a boil, let it cool and then freeze it until you are ready to can.

 

[Feathers Brady]

Thanks redhead rae.!
Alot of good info. I think I'll buckle down and get it canned tommorow.
Just worried by fridging it would hurt it. Sounds like I'm in the good.
I don't have alot of freezer room, it's reserved for meats and there's something to say about seeing the pretty colors of the garden and all the hard work on the shelves for cold winter days ahead.

 

[Relleoms]

I threw my cored tomatoes, skin & all, in the food processor & puréed until smooth, poured in quart sized ziplock bags and froze flat. I even mixed varieties: cherry, Roma’s, and beefmaster. Easy peasy!

 

[Redhead Rae]

Thanks redhead rae.!
Alot of good info. I think I'll buckle down and get it canned tommorow.
Just worried by fridging it would hurt it. Sounds like I'm in the good.
I don't have alot of freezer room, it's reserved for meats and there's something to say about seeing the pretty colors of the garden and all the hard work on the shelves for cold winter days ahead.

We had to can about 16 quarts a few weeks ago because my freezers and my mom's freezers were getting over full of tomatoes. My parents are next door neighbors and we share a garden.

Oh and those 16 quarts we canned.... that was after we had the sauce for dinner twice and there was 1 3/4ths full quart that wasn't full enough to can and another quart of the sauce with meat in it.

 

[Beer can]

I mostly just freeze anymore, just easier and we have a big freezer. Scalled them in boiling water, peel and stuff in qt freezer bags and freeze.

As far as how long you can go with maters/juice in the fridge before canning?? I'd say a week at least.

For sauce/juice, darned handiest thing I've ever seen is this 'squeezo' food strainer thing we picked up for free. They're pretty expensive new, there is some much cheaper with some plastic parts I saw. Just toss the fresh maters in, crank it and skin and seeds pop out the end, pure sauce comes out the tube, and super easy to crank not like a meat grinder. And the chickens love the pulp.

 

[rjohns39]

I use a steam juicer and can immediately. Then I make sauce from the leftovers... Run them through my kitchenaide food mill.

 

[Feathers Brady]

Most of my mater's like these weighed in at 1.7 lb each
The pumpkin by measurement guesstimate is near 1,000 lb. Maybe more.
I took more pics of my garden than I did my hens ! Which is unusual for me.
I have the kitchen prepped to begin mater juice now , thanks again for putting my mind at ease , I'd of cryd had I of lost all that juice!