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.