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Tomato Juice




Source of Recipe


Marla


List of Ingredients




20 pounds medium tomatoes about 40
2 tablespoons lemon juice
1 to 2 tablespoons prepared horseradish optional
1 tablespoon plus 1 teaspoon seasoned salt
1 1/2 teaspoons worcestershire sauce
1 teaspoon hot sauce



Recipe



Core and quarter the tomatoes. Place in 2 large dutch ovens. Cover and cook
over medium heat 45 minutes stirring occasionally until the tomatoes are
soft. Remove from the heat. Press threw a food sieve reserving the tomato
juice. Return the juice to a dutch-oven and stir in the remaining
ingredients. Simmer until thoroughly heated. Quickly pour in to 9 hot
sterilized jars; leaving 1/2 inch of head space. Cover at once with metal
lids and screw on rings. Process in a boiling water bath 15 minutes. Makes 9
pints.