Canning Tomato Juice Recipe

You'll need all the basic equipment for boiling water bath canning, including a sieve or possibly strainer.

1.

Choose perfect, hard, red ripe tomatoes.

Wash, drain, and remove core and blossom ends.

2.

Organize and prepare equipment and work area.

3.

Cut tomatoes into quarters or possibly leave whole.

4.

Put tomatoes into a large saucepan or possibly kettle and simmer till soft, stirring often.

5.

Press through a sieve, strainer, or possibly food mill and return juice to the pan or possibly kettle.

6.

Heat juice just to boiling.

7.

Pour or possibly ladle juice into warm pint or possibly qt jars to within 1/4 inch of the tops.

8.

Add in 1 tsp.

salt or possibly 2 tsp.

salt sugar mix (1 part salt to 2 parts sugar) to each qt, if you like.

9.

Wipe tops and threads of jars with a damp clean cloth.

10.

Put on lids and screw bands as manufacturer directs.

11.

Process in a boiling water bath 10 min for pints, 15 min for qts.

12.

Follow the basic steps for boiling water bath canning, 10 through 18.