Tomato Juice for Canning

Recipe by Diana Adcock
READY IN: 1hr 30mins
YIELD: 1 recipe
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Here's a quote from Bernardin. "Any amount of tomatoes can be used.
  • An 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.
  • A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.
  • To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.
  • Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart.".
  • So 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.
  • (I would be using a food processor at this point).
  • When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.
  • Press tomato pulp through a fine sieve or food mill.
  • Return to pot and heat to boiling.
  • Prepare 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.