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Canned Tomato Juice

Veggie.Lover's picture
Ingredients
  Firm tomato 9 Pound (ripe)
  Lemon juice 1 Tablespoon
  Salt To Taste (1/4 teaspoon for each pint; 1/2 teaspoon for each quart)
Directions

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.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Beverage
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

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

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Canned Tomato Juice Recipe