Canning Tomato Juice
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Canning Tomato Juice
  Canning    Juice    Vegetables  
Last updated 6/12/2012 12:52:37 AM. Recipe ID 14351. Report a problem with this recipe.
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      Title: Canning tomato juice
 Categories: Canning, Vegetables, Check
      Yield: 1 Servings
 
      3 lb To 3-1/2 lb; Makes 1 quart
 
  You'll need all the basic equipment for boiling water bath canning,
  including a sieve or strainer.
  
  1. Choose perfect, firm, red ripe tomatoes. Wash, drain, and remove
  core and blossom ends.
  
  2. Organize and prepare equipment and work area.
  
  3. Cut tomatoes into quarters or leave whole.
  
  4. Put tomatoes into a large saucepan or kettle and simmer until soft,
  stirring often.
  
  5. Press through a sieve, strainer, or food mill and return juice to
  the pan or kettle.
  
  6. Heat juice just to boiling.
  
  7. Pour or ladle juice into hot pint or quart jars to within 1/4 inch
  of the tops.
  
  8. Add 1 teaspoon salt or 2 teaspoons salt sugar mixture (1 part salt
  to 2 parts sugar) to each quart, if desired.
  
  9. Wipe tops and threads of jars with a damp clean cloth.
  
  10. Put on lids and screw bands as manufacturer directs.
  
  11. Process in a boiling water bath 10 minutes for pints, 15 minutes
  for quarts.
  
  12. Follow the basic steps for boiling water bath canning, 10 through
  18.
  




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Recipe ID 14351 (Apr 03, 2005)

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