Canned Tomato Juice

1. 1

   Fill a 5-gallon bucket full of red ripe tomatoes.

2. 2

   In two 8-quart pans quarter the tomatoes.

3. 3

   Cook until mushy; then strain through colander.

4. 4

   Put in large pan.

5. 5

   Add a sprinkle of oregano, garlic, pepper and 1/2 sprinkle of basil.

6. 6

   Add sugar, salt and bay leaf.

7. 7

   Heat to nearly boiling.

8. 8

   Place in quart mason jars and pressure cook for 10 minutes at 5 pounds PSI.

* Per serving · 4 servings · Values may vary.

No additional tips available.