Use home canned toms for some fresh V8?

**llama momma** on 1/21/2014, 8:40 am

It's January, it's snowing, and I'm a newbie canner.
Do you think I can use a jar of my preserved tomatoes to make a batch of V8 juice? Has anyone done this? I can't find any topics online that use home canned tomatoes. Seems all the recipes use fresh tomatoes, which I did in the summer and it was so tasty. I'd like to duplicate the results.

**camprn** on 1/21/2014, 10:30 am

@llama momma wrote:It's January, it's snowing, and I'm a newbie canner.
Do you think I can use a jar of my preserved tomatoes to make a batch of V8 juice? Has anyone done this? I can't find any topics online that use home canned tomatoes. Seems all the recipes use fresh tomatoes, which I did in the summer and it was so tasty. I'd like to duplicate the results.

found in the food section under beverages.
http://squarefoot.creatingforum.com/t12573-juice?highlight=vegetable+juice

and then there is the Boffer is a Juicer thread.

**llama momma** on 1/21/2014, 11:10 am

Came across most of those references already. The question was about using preserved tomatoes vs. fresh to make V8, and if anyone tried it and what they thought of it. Seems to me I'd be cooking the heck out of the tomatoes twice and I have no idea if that would wreck the quality overall. But maybe I'm looking for a problem that doesn't exist in this case.

**camprn** on 1/21/2014, 11:29 am

I imagine it would not be all that different to use homemade canned tomatoes and fresh tomatoes. I'm sorry I seem to have misunderstood your question. I have used canned tomato juice with satisfaction.

I think if you want duplicate results from using fresh tomatoes, that is probably what to use.

If you give the canned tomatoes a go, please do let us know if you liked the results as much as when you used fresh tomatoes.

**llama momma** on 1/21/2014, 2:03 pm

Appreciate the input. I'll try it out. Hope it's not a waste of a quart of toms.
Will do a follow up too.

Marc Iverson on 1/21/2014, 3:20 pm

I make delicious tomato gazpacho and don't cook the tomatoes. I don't know why you would feel you had to cook the tomatoes unless you prefer that "cooked" taste. I like V8 a lot, but think the taste of fresh tomato gazpacho is much brighter and more appealing. I drink it out of a glass most of the time. That summer freshness would be very appealing right now.

bnoles on 1/21/2014, 3:56 pm

Hey Marc, what is tomato gazpacho? I love V8 and curious how it compares to TG?

**llama momma** on 1/21/2014, 4:07 pm

@Marc Iverson wrote:I make delicious tomato gazpacho and don't cook the tomatoes. I don't know why you would feel you had to cook the tomatoes unless you prefer that "cooked" taste. I like V8 a lot, but think the taste of fresh tomato gazpacho is much brighter and more appealing. I drink it out of a glass most of the time. That summer freshness would be very appealing right now.

The tomatoes have been quasi-cooked first then boiled in the water bath canner. Then, the recipe calls for tomatoes to be cooked with onion and celery. So there's a third stage of cooking. After all this cooking I have to wonder if there is any nutrition left in the tomatoes!

Marc Iverson on 1/21/2014, 4:14 pm

Gazpacho is a traditional Spanish soup served cold. The two most well-known types are a white one made with ground almonds and a red one made with tomatoes and usually cucumber, finely chopped, and onion. You can strain it if you like, or leave it chunky. I like a little texture in it, myself, but not so much that you have to eat it rather than drink it. Epicurious.com has recipes for it, and recipes are easy to find elsewhere on the web. There are some youtube videos on it too. I think it's wonderfully refreshing, but would rather sip it from a glass or cup than go to the trouble of eating it out of a bowl.

bnoles on 1/21/2014, 4:22 pm

@Marc Iverson wrote:Gazpacho is a traditional Spanish soup served cold. The two most well-known types are a white one made with ground almonds and a red one made with tomatoes and usually cucumber, finely chopped, and onion. You can strain it if you like, or leave it chunky. I like a little texture in it, myself, but not so much that you have to eat it rather than drink it. Epicurious.com has recipes for it, and recipes are easy to find elsewhere on the web. There are some youtube videos on it too. I think it's wonderfully refreshing, but would rather sip it from a glass or cup than go to the trouble of eating it out of a bowl.

Thanks Marc, I always enjoy trying new things.

**walshevak** on 1/21/2014, 4:47 pm

This is off the top of my head so take it with a caveat.I was in too much of a hurry when canning and left the skins and seeds in my tomatoes. I needed some tomatoes that were smoother for a sauce so I poured the jar into a large strainer( Like a tea strainer but larger) and just mashed the pulp through with my hands. Sot a nice fine but still pulpy mix at the end. Finely chop or liquify your cukes and onions in a food processor and add to the tomato pulp. No second cooking.

Kay

**llama momma** on 1/21/2014, 5:38 pm

Thank you K! But I missed your post cause I was in the kitchen chopping and putting everything in the pot and it's all gently simmering. Tomorrow it will go in the blender then strained. At least my kitchen smells like V8 for now!

**sanderson** on 1/21/2014, 5:39 pm

@llama momma wrote:
@Marc Iverson wrote:I make delicious tomato gazpacho and don't cook the tomatoes. I don't know why you would feel you had to cook the tomatoes unless you prefer that "cooked" taste. I like V8 a lot, but think the taste of fresh tomato gazpacho is much brighter and more appealing. I drink it out of a glass most of the time. That summer freshness would be very appealing right now.

The tomatoes have been quasi-cooked first then boiled in the water bath canner. Then, the recipe calls for tomatoes to be cooked with onion and celery. So there's a third stage of cooking. After all this cooking I have to wonder if there is any nutrition left in the tomatoes!

Taste and fiber! A lot of vitamins are destroyed by heat, but that's the tradeoff to have homegrown in the off season! Very Happy

**llama momma** on 1/21/2014, 5:52 pm

I'll go with that!

bnoles on 1/21/2014, 6:31 pm

Bet that will be some great V8 LM

**llama momma** on 1/22/2014, 10:03 am

The experiment using a preserved quart jar of tomatoes
(instead of fresh tomatoes) to make V8 juice is a smashing success.
This morning I'm enjoying the taste of summer in mid January. Smile

Saved the pulp into a freezer zip-lock bag to break off and toss into soups, sauces, whatever. I will do this again and again.

bnoles on 1/22/2014, 9:04 pm

Sounds really good Gina, wish I had some Smile

**llama momma** on 1/23/2014, 5:23 am

You will, Bob! You'll be enjoying yummy fresh red tomatoes when mine are still immature.
cherry

(ok these are cherries not tomatoes but its the closest choice available)

Goosegirl on 1/23/2014, 8:29 am

@llama momma wrote:
(ok these are cherries not tomatoes but its the closest choice available)

Call them Cherry Tomatoes!

GG

**llama momma** on 1/23/2014, 8:34 am

You clever girl
rofl

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