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Tomato Juice

Source of Recipe

From "Blue Ribbon Preserves" by Linda J. Amendt


Recipe Introduction

"This full-flavored tomato juice is a great way to use up those extra tomatoes. Plum tomatoes are recommended for making juice because they will make a thicker juice. Firmer varieties of salad-type tomatoes may be used to make a juice with a slightly thinner consistency. This juice has won first-place awards across the country."

List of Ingredients

• 7 to 8 pounds fully ripe plum tomatoes
• â…› tsp salt
• ¼ cup bottled lemon juice


Recipe

Gently rinse the tomatoes in cool water and drain well. Remove the cores and cut the tomatoes into quarters.

Place about half of the tomatoes in an 8-quart stainless steel pan. Using a vegetable masher, crush the tomatoes to release some of the juice so the tomatoes will not stick to the bottom of the pan while cooking. Add the remaining tomatoes to the pan.

Over medium heat, bring the tomatoes to a boil. Reduce the heat, cover, and simmer gently until the tomatoes are very soft, about 15 to 20 minutes. Remove the pan from the heat. Press the tomatoes through a food mill or fine-meshed sieve to separate the juice from the seeds and skins. Rinse the pan and return the juice to the pan.

Over medium-low heat, bring the juice to 190°F and heat for 5 minutes. Do not allow the juice to boil. Stir in the salt. Remove the pan from the heat.

To each hot pint jar, add 1 tablespoon bottled lemon juice. To each hot quart jar, add 2 tablespoons bottled lemon juice. Ladle the hot juice into the jars, leaving ½ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process pint jars for 40 minutes in a 200°F water bath, quart jars for 45 minutes.


Makes about 4 pint jars or 2 quart jars