Canning Recipes

Herbed Tomato Juice
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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25 pounds ripe tomatoes
Bottled lemon juice or citric acid -- as needed
Fresh dill/ parsley or basil -- to taste

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash tomatoes; drain. Peel, core and cut into small pieces. Simmer
tomatoes in a large saucepot until soft. Press tomatoes through a sieve
or food mill, discard seeds. Heat juice 5 minutes at 190 degrees. Do not
boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid
to each quart jar.

Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Add
a sprig of fresh herbs to each quart jar. Wipe jar rim clean. Place lid
on jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process 45 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields about 6 quarts.

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