Canned Tomato Juice
|Firm tomato||9 Pound (ripe)|
|Lemon juice||1 Tablespoon|
|Salt||To Taste (1/4 teaspoon for each pint; 1/2 teaspoon for each quart)|
Cut up tomatoes, discarding stem ends and cores.
Measure about 20 cups.
In covered 8- to 10-quart kettle slowly cook tomatoes till soft, about 15 minutes; stir often.
Press through food mill or sieve to extract juice; measure 12 cups juice.
Return juice to kettle; bring to boil.
Stir in lemon juice.
Pour hot juice into hot, clean jars; leave 1/2-inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Process jars in boiling water bath for 10 minutes for pints; 15 minutes for quarts (start timing when water returns to boil).
Makes 6 pints.
Serving size: Complete recipe
Calories 739 Calories from Fat 68
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 591.9 mg24.7%
Total Carbohydrates 161 g53.8%
Dietary Fiber 49 g196.2%
Sugars 107.7 g
Protein 36 g72%
Vitamin A 680.2% Vitamin C 875.6%
Calcium 41% Iron 61.3%
*Based on a 2000 Calorie diet