What You Need:

 

25 lbs. of tomatoes, cored and coarsely chopped

Bottled lemon juice

 

How to Make It:

 

Prepare the canning jars and two piece lids according the manufacturer’s instructions.

Place the tomatoes into a large cooking pot and bring to a slow simmer over medium heat.

Stirring often cook the tomatoes for 30 minutes or until very soft.

Press the tomato mixture through a sieve to separate the juice from the skins and seeds.

Place the juice back into the pot and bring to a slow simmer over medium heat.

Simmer the juice for 5 additional minutes.

Pour the juice into the prepared jars leaving a 1/2 inch head space.

Add 2 tbsp of lemon juice to each jar release the air bubbles and add more juice if necessary to achieve the 1/2 inch head space.

Wipe off the jar rims and seal down the caps by hand.

Process the jars in a water bath canner for 45 minutes from the point of boiling.

Remove the jars with a jar lifter and place on kitchen towels in a draft free area to cool.

Check the seals before storing and place any jars with tops that did not seal in the refrigerator.

Use any refrigerated juice within 2 weeks.

 

Makes 7 quarts

 

There’s noting quite like homemade tomato juice. Drink it as it is or use it in soups, stews or any of your favorite recipes. Tomato juice is also a great meat tenderizer. Use it when cooking those tough cuts of meat or add it to gravy for a more flavorful dish. Any type of tomatoes can be used to make this delicious tomato juice and the best part there’s no peeling or removal of any seeds. The cooking does that for you.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 35 minutes

Processing Time: approximately 45 minutes

Total Time: approximately 1 hour 35 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 35; Fat 0g; Saturated Fat 0g; Carbohydrates 7g; Fiber 2g; Protein 3g; Cholesterol 0mg; Sodium 16mg