Freezing tomato juice

Yield: 1 servings

Measure Ingredient
3 pounds To 3-1/2 lb whole Makes 1 quart

1. Select firm, sound, ripe tomatoes.

2. Wash well, core, and cut into quarters or chunks.

3. Simmer until tender, about 5 to 10 minutes.

4. Put through a food mill or strainer. Cool.

5. Pour into containers, leaving ¼ inch head space for pints, ½ inch for quarts. Seal, label, and freeze.

6. Thaw and stir to serve.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95

Similar recipes