Tomato Juice Recipe

• portions: 7 servings
• temps actif: 1 hour
• temps total: 1 hour 25 minutes

Ingrédients

23 pounds tomatoes (3 1/4 pounds per quart or 23 pounds per canner load of 7 quarts)

water (approximately 1/4 cup to 1 cup)

1 teaspoon salt

1/2 teaspoon onion salt

1/4 teaspoon celery salt

Instructions

Wash, core, and remove blemishes from tomatoes.

Cut into small sections.

In a large stock pot, add tomatoes and very little water (at most 1 cup).

Bring to a boil.

Put through colander to remove seeds and skin (see above notes for tips).

Discard seeds and skin.

Return juice to the stock pot and bring to a boil again, adding salt, onion salt, and celery salt according to how many quarts of juice you have yielded.

If canning, pour 2 tablespoons lemon juice into sterilized quart-sized jars to bring up the acidity to make it safe for canning. Add tomato juice, leaving about 1/2" air space at the top of the jar.Process in a hot water bath canner according to canner directions for 40 minutes for quart jars, 35 minutes for pint jars. For detailed canning instructions, check out our Canning 101 Guide, Water Bath Canning guide, and our guide on How to Can Whole Tomatoes (canning times will be the same).

Nutrition

• Calories: 268 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 1 g
• Sodium: 552 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 18 g
• Sucres Totaux: 39 g
• Protéines: 13 g