Directions:
Wash tomatoes; drain. Remove corea nd blossom ends. Cut tomatoes
into quaters and simmer until soft. Stir to prevent them from sticking.
Press tomatoes through a sieve or food mill; discard seeds and peels.
Heat juice 5 minutes at 190 degress F. Do not boil. Add w tablespoons
lemon juice or 1/2 etaspoon citric acid to each quart jar. A 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
the two-iece caps. Process pints 40 minutes and quarts 45 minutes
in a boiling-water canner.
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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