Directions:
- Here's a quote from Bernardin. Any amount of tomatoes can be used.
- An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
- A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
- To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
- Salt is optional but makes it taste better-1/2 t. per pint or 1 t. per quart. .
- So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil.
- (I would be using a food processor at this point).
- When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
- Press tomato pulp through a fine sieve or food mill.
- Return to pot and heat to boiling.
- Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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