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.