Tomato Juice For Canning

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   ["Here's a quote from Bernardin. ""Any amount of tomatoes can be used.", "An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.", "A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice.", "To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar.", "Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart."".", "So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil.", "(I would be using a food processor at this point).", "When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly.", "Press tomato pulp through a fine sieve or food mill.", "Return to pot and heat to boiling.", "Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet."]

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