Recipe with tomato juice

How to cook Recipe with tomato juice

Yield: 1 text


Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
or an average of 14 pounds per canner load of 9 pints. A bushel weighs
53 pounds and yields 15 to 18 quarts of juice--an average of 3-1/4
pounds per quart.

Procedure: Wash, remove stems, and trim off bruised or discolored
portions. To prevent juice from separating, quickly cut about 1 pound of
fruit into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while you add the remaining tomatoes. Simmer 5
minutes after you add all pieces. If you are not concerned about juice
separation, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove
skins and seeds. Add bottled lemon juice or citric acid to jars (See
acidification instructions). Heat juice again to boiling. Add 1 teaspoon
of salt per quart to the jars, if desired. Fill jars with hot tomato
juice, leaving 1/2-inch headspace. Adjust lids and process following to
the instructions in Table 1, Table 2, or Table 3 according to the method
of canning used.

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