Tomato Juice

Tomato Juice

Ingredients:

• 3¼ lbs. tomatoes per quart or 23 lbs. per canner load of 7 quarts
• 1/2 to 1 cup water

Per Quart of Juice:

• 1 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. celery salt

Directions:

1. Wash, core and remove blemishes from tomatoes. Cut into small sections.
2. In a large stock pot, add tomatoes and 1 cup of water. Bring to a boil.
3. Put through a colander to remove seeds and skin. Discard seeds and skin.
4. Return juice to the stock pot and bring to a boil again, adding salt, onion powder and celery salt to make 7 quarts of juice.
5. If canning, pour 2 tablespoons lemon juice into sterilized quart-sized jars to bring up the acidity to make it safe for canning. Add tomato juice, leaving about ½ inch of air space at the top of the jar.
6. Process in a hot water bath canner according to canner directions for 40 minutes.