Herbed Tomato Juice Recipe - Cooking Index
Herbed Tomato Juice Recipe - Cooking Index
| 25 lbs | 11350g / 400oz | Ripe tomatoes |
| Bottled lemon juice or citric acid - as needed | ||
| Fresh dill/ parsley or basil - to taste |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash tomatoes; drain. Peel, core and cut into small pieces. Simmer tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds. Heat juice 5 minutes at 190 degrees. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar.
Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Add a sprig of fresh herbs to each quart jar. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 6 quarts.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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