1 hr 30 mins
1 hr 20 mins
A basic tomato juice recipe for canning-shake well before using.
My Private Note
- 1Here's a quote from Bernardin. "Any amount of tomatoes can be used.
- 2An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
- 3A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
- 4To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
- 5Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart.".
- 6So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil.
- 7(I would be using a food processor at this point).
- 8When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
- 9Press tomato pulp through a fine sieve or food mill.
- 10Return to pot and heat to boiling.
- 11Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet.
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Nutritional Facts for Tomato Juice for Canning
Serving Size: 1 (48 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g