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Tomato Juice - Canned Recipe

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This recipe for Tomato Juice - Canned, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Jean Scott
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 gallon bucket of tomatoes (about 70 tomatoes)
Canning salt
Sugar

Directions:
Directions:
Wash tomatoes thoroughly. Cut out stem and cut into quarters. Cover. Cook on low heat until tender; stir often with a wooden spoon to prevent sticking. Watch carefully. Do not add water. May put in blender and then strain or use colander to extract juice. Put juice back in pan and return to low heat. Keep hot.
Wash jars and keep hot in dishwasher. Place lids and rings in pan of hot water and keep hot.
Fill hot jars with hot juice to about -inch from the top. Add: 1 teaspoon salt and 1/2 1 teaspoon sugar per quart (1/2 amount for pints). Wipe off top rim of jar so they will seal. Put on hot lids and rings. Place jars in hot water bath (cover jars with hot water) and boil for 10 minutes. Remove from water bath. Place on a cloth out of draft to cool. Let set for 24 hours. Check seal and be sure lid is slightly indented and not pushed up.

Yields about 9 - 10 quarts of juice.

 

 

 

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