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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A basic tomato juice recipe for canning-shake well before using. Ingredients:
Directions:
1. Here's a quote from Bernardin. Any amount of tomatoes can be used.
2. 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.
3. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
4. To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
5. Salt is optional but makes it taste better-1/2 t. per pint or 1 t. per quart. .
6. 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.
7. (I would be using a food processor at this point).
8. When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
9. Press tomato pulp through a fine sieve or food mill.
10. Return to pot and heat to boiling.
11. 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.
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