Canned Tomato Juice Recipe
It doesn't take a gourmet to judge how appetizing and flavorful this canned tomato juice is. Vegetable is the primary ingredient in canned tomato juice. You won't regret spending your time making canned tomato juice. What are you waiting for, try it now.
Ingredients
9 pounds firm, ripe tomatoes
1 tablespoon lemon juice
Salt (1/4 teaspoon for each pint; 1/2 teaspoon for each quart)
Directions
Cut up tomatoes, discarding stem ends and cores.
Measure about 20 cups.
In covered 8- to 10-quart kettle slowly cook tomatoes till soft, about 15 minutes; stir often.
Press through food mill or sieve to extract juice; measure 12 cups juice.
Return juice to kettle; bring to boil.
Stir in lemon juice.
Pour hot juice into hot, clean jars; leave 1/2 inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid.
Process jars in boiling water bath for 10 minutes for pints; 15 minutes for quarts (start timing when water returns to boil).
Measure about 20 cups.
In covered 8- to 10-quart kettle slowly cook tomatoes till soft, about 15 minutes; stir often.
Press through food mill or sieve to extract juice; measure 12 cups juice.
Return juice to kettle; bring to boil.
Stir in lemon juice.
Pour hot juice into hot, clean jars; leave 1/2 inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid.
Process jars in boiling water bath for 10 minutes for pints; 15 minutes for quarts (start timing when water returns to boil).
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