Canned Tomato Juice

Ingredients

• 14 lb (6.35 kg) ripe tomatoes for about 9 pints, or 23 lb (10.4 kg) for about 7 quarts
• Bottled lemon juice: 1 tbsp per pint or 2 tbsp per quart, OR citric acid: 1/4 tsp per pint or 1/2 tsp per quart
• Canning salt, optional: 1/2 tsp per pint or 1 tsp per quart

Instructions

1. 1

   Wash tomatoes, remove stems and trim bruised or discolored areas.

2. 2

   Quarter tomatoes and heat quickly while crushing. Keep the mixture boiling as more tomato pieces are added, then simmer 5 minutes after all tomatoes are in the pot.

3. 3

   Press the hot tomatoes through a sieve or food mill to remove skins and seeds. Reheat the juice to boiling.

4. 4

   Add the required bottled lemon juice or citric acid to each hot jar. Add optional salt if desired.

5. 5

   Fill jars with hot tomato juice, leaving 1/2-inch headspace. Wipe rims and apply lids.

6. 6

   Process in a boiling-water canner. Pints: 35 min at 0–1,000 ft; 40 min at 1,001–3,000 ft; 45 min at 3,001–6,000 ft; 50 min above 6,000 ft. Quarts: 40, 45, 50 or 55 min at those same altitude bands.

7. 7

   Cool undisturbed 12–24 hours, check seals and label.