Canning Tomato Juice
Source of Recipe
Internet
Recipe Introduction
Yield: 1 Servings
List of Ingredients
-3 lb to 3-1/2 lb; tomatoes makes 1 quart
Recipe
1. Choose perfect, firm, red ripe tomatoes. Wash, drain, and remove
core and blossom ends.
2. Organize and prepare equipment and work area.
3. Cut tomatoes into quarters or leave whole.
4. Put tomatoes into a large saucepan or kettle and simmer until soft,
stirring often.
5. Press through a sieve, strainer, or food mill and return juice to
the pan or kettle.
6. Heat juice just to boiling.
7. Pour or ladle juice into hot pint or quart jars to within 1/4 inch
of the tops.
8. Add 1 teaspoon salt or 2 teaspoons salt sugar mixture (1 part salt
to 2 parts sugar) to each quart, if desired.
9. Wipe tops and threads of jars with a damp clean cloth.
10. Put on lids and screw bands as manufacturer directs.
11. Process in a pressure cooker @ 5 lbs. 10 minutes for pints, 15 minutesfor quarts.
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