posted by SHARON 08-28-98 5:13 PM
Tomato Juice Canned
Wash and cut out stem ends of tomatoes. (You need about 18 pounds tomatoes for 6 quarts juice.) Cut in pieces into large saucepan.
Simmer till softened, stirring often. Press through sieve. Add 1/2 teaspoon lemon juice and 1 teaspoon
salt for each quart of juice. Bring juice to boiling. Fill hot sterilized jars with boiling hot juice, leaving 1/2-inch head space.
Wipe jar rims. Adjust lids. Place jars in water bath canner. Add more boiling water, if needed to cover jars by 1 to 2 inches.
Cover canner. Turn heat on high. When water boils, time 10 minutes for pints and quarts. Turn off heat. Remove jars and let cool.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line