Canned Tomato Juice Recipe
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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