This recipe for Tomato Juice, by Sally Winkler, is from Farm Kitchen - The Cornucopia,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cook 45 minutes and strain: 1/2 bushel tomatoes 1 stalk celery 1 large onion
Add: 1 c sugar 1 1/2 c lemon juice 3 T salt Cook 5 minutes and seal in jars.
Either can or freeze.
This is a very old recipe of Aunt Sally's before freezers were popular; therefore, she canned the juice. I freeze tomato juice each summer, and it is as good as the day it was prepared when thawed on a cold winter day. Give it a try.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.