Tomato Garden Juice Blend Recipe
Ingredients
| Tomatoes | 22 Pound | |
| Carrots | 3/4 Cup (16 tbs), diced | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Green pepper | 3/4 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Tablespoon | |
| Bottled lemon juice or citric acid | ||
Directions
Wash and drain firm, fresh tomatoes.
Remove core and blossom ends.
Cut into quarters.
Add vegetables and simmer 20 minutes.
Press through fine sieve or food mill.
If desired, season with salt.
Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar.
Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar.
Bring juice blend to a boil.
Pour hot juice into jars, leaving 1/4 inch head space.
Adjust caps.
Process pints 40 minutes and quarts 45 minutes in boiling water bath.
Remove core and blossom ends.
Cut into quarters.
Add vegetables and simmer 20 minutes.
Press through fine sieve or food mill.
If desired, season with salt.
Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar.
Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar.
Bring juice blend to a boil.
Pour hot juice into jars, leaving 1/4 inch head space.
Adjust caps.
Process pints 40 minutes and quarts 45 minutes in boiling water bath.
Chef
