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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Canned Tomato Juice Recipe

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This recipe for Canned Tomato Juice is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 peck ripe tomatoes, washed and chunked
8 stocks celery, washed and chunked
8 parsley springs, washed and left whole
2 large onions, peeled and chunked
Water to cover.
2 tsp. salt or to taste
Directions:
Directions:
Put all ingredients into large pot and just barely cover with water.
Bring to boil and cook slowly about 10 minutes.
Strain, put back on fire, and cook 5 minutes more.
Ladle into steralized jars and process according to your canning directions.
You can pep this up by adding Tabasco, Worchestershire Sauce, garlic and/or chili powder to taste.
Number Of Servings:
Number Of Servings:
8-10 quarts
Preparation Time:
Preparation Time:
1/2 hour not counting processing time
Personal Notes:
Personal Notes:
My Mother, Ida Warns, canned 250-300 quarts of tomato juice from tomatoes raised by Dad and her in our garden. We had tomato juice every morning.
Sometimes she canned some in recycled catsup or pop bottles and then we could have them as a treat. We never had soda pop, and never missed it.
The tomato plants were watered daily by child bucket brigade (at least 5 of us) from water pumped out of our cistern. One of my earliest memories is getting to carry a little Karo Syrup pail full of water to water tomato plants.

 

 

 

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