Tomato Juice Recipe

• 分量: 7 servings
• 調理時間: 1 hour
• 総時間: 1 hour 25 minutes

材料

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

手順

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).

栄養

• カロリー: 268 kcal
• 脂肪総量: 3 g
• 飽和脂肪: 1 g
• ナトリウム: 552 mg
• 炭水化物総量: 58 g
• 食物繊維: 18 g
• 糖質総量: 39 g
• タンパク質: 13 g