Directions:
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters.
Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes,
stirring to prevent sticking. Press mixture through a sieve or food
mill. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees
F. Do not boil/ Add 2 tablespoons bottled lemon juice or 1/2 tea
spoon citric acid to each quart jar. Add 1 tablespoon bottled lemon
juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice
into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process pints 40 minutes, quarts 45 minutes, in a boiling water
canner. Yield about 14 pints or 7 quarts.
Recipe Variation: For herbed tomato juice, add one
or two sprigs frsh herbs, such as dill,parsley or basil, to juice
druing the last 5 minutes or cooking. REmove herbs before canning.
Fresh herbs may be canned with the tomato juice, but the flavoring
may become stronger during storage. Tomato juice may be seasoned
to taste with salt, sugar, spices and hot pepper sauce.
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