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Thu, Aug 9, 12 at 15:19
| For tomato juice canned in quarts, I always use the squeezed out seeds and watery content of my blanched, peeled large tomatoes (whats left of the large tomatoes is used for many various canning recipes) into a bowl, chop up the millions of excess cherry and grape tomatoes in the garden, cook it all down, strain, and this is what I use for canned tomato juice. In the past, I used to just cut up, cook down and squeeze through a Victoria food strainer, but I feel I have less waste this way. Yesterday morning, my stove was maxed out. So I put my tomatoes (the cherries and the watery remains if the cut up ones) in the crock pot in low to cook down. Done this a million times before. However....I forgot they were in the crockpot till now! The strained juice has more a brownish tint vs the red it normally would have. It never burned, never boiled, just a low heat setting. I normally would now bring to a boil on the stove, then process my juice. However... this juice color is a bit odd looking. Did I over cook them??! |
Follow-Up Postings:
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| Can you over-cook it? Sure. Taste would be the clue I'd check. If the color is off that much it is likely over-cooked and scorched but only taste will tell you for sure. That doesn't mean it isn't safe to eat however if the taste is acceptable to you. Dave |
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- Posted by readinglady z8 OR (My Page) on Thu, Aug 9, 12 at 19:05
| It may be the natural sugars in the tomatoes caramelized, which would give the juice a brown color. As Dave said, the clue is taste. If it tastes fine but the color is unappetizing, perhaps the jars can be marked and utilized in soups and sauces or casseroles. Carol |
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- Posted by ellen_inmo 6 (My Page) on Thu, Aug 9, 12 at 23:42
| Thanks Dave and Carol. With the volume only being about 2.5 quarts, I decided to let this batch go. There'll be plenty more where that came from. :-) |
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