NCHFP provides the instructions online http://nchfp.uga.edu/how/can_03/tomato_juice_pack.html

and they are also in the Ball Blue Book.

Dave

Thanks Dave. I found it shortly after had to change terminology slightly for Google search. I don't have a recent blue book just a copy from about 25 years ago, at my dad's house. I figure you can find most things online. Now I'm thinking of a twist, as far a fire roasting the tomatoes on the charcoal grill. Anyone ever tried that to use for canning? Think I'm going to try it. Make the juice with my juicer then boil it as per recipe and roast tomatoes in grill and pack them in the juice adding the lemon juice and canning salt. And can following recipe. Any thoughts?

Chilli pasta soups tacos and fajitas. I buy the roasted tomatoes canned at store they r the best flavor to me. The recipes I find to roast them say the skins slip off easily after roasting, so I may pull them off. I think when I canned last year I took off skins, but I don't really want them to fall apart in the juice. Juice won't be roasted just regular it's easy for me to make juice with my juicer I just throw them in skin seeds and all. I cut them to inspect them and core them. So you think I should take off the skins? Always nervous about canning don't want to waste my garden or improperly can and kill me and my family with botulism. But I do want the best flavor from my canned goods.

So I got 6 quarts of the tomatoes I roasted on the charcoal grill. I peeled the tomatoes after roasting the peels slipped rite off. I let them sit for about an hour after I took them off grill and they made so much of their own juice I didn't need to juice any. I added the two table spoons of lemon juice and one teaspoon canning salt per quart. One quart the lid popped off in the pressure canner. Think it was a faulty lid I never had that happen before. It popped and I thought the jar burst. It was sure a mess. And a wasted quart.

Were the jars full with the proper headspace when you put them in? If so then it looks like you had quite a bit of siphoning. Any idea what caused that or why the sudden changes in pressure (the usual cause)?

How did a lid pop off if the band was in place?

Dave

Yeah when the jar popped it sent tomatoes through the vent pipe even though the counter weight was on. I was concerned and removed the weight causing the pressure to drop too fast. The heat was off I was waiting for the pressure to drop to zero so I could remove the weight. I am a very novice canner at best. The lid popped I don't know why the band was on. I know about the siphoning but I don't think it affects the quality or the storage life. Does it ? It usually doesn't take me too long to use my jars during the winter, last year they were gone by January. After reading lots of threads on here I got really nervous and I have ordered the three piece weights since I have a dial gauge. I asked my dad to test it for me bout he said not to be worried his moma canned for years and never had a gauge tested and they were fine. However he doesn't have a pressure canner and small batch cans tomato juice. He had several jars mold or ferment within weeks last year. I advised my kids not to eat anything paw paw canned. I have to learn through my own experience and online. I appreciate the input, as someday I hope to be able to produce and put by the majority of food we consume.

Wow yummy...