posted by SHARON 08-28-98 5:13 PM
Tomato Juice Canned
Wash and cut out stem ends of tomatoes, 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 and 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.
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