Plain tomato juice

Yield: 1 Servings

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Remove core and blossom end from FULLY ripe tomatoes. Chop into small pieces. Simmer until very soft, stirring to prevent sticking. Press through a fine sieve or food mill. Measure juice. Return to heat and simmer for 5 minuttes or until slightly thickened. (I find the 5 minuets is usually enough as the juice thickens as it cools.) Remove from heat and add 1 Tbsp.

Lemon Juice or ¼ teas. Citric Acid for each pint (VERY IMPORTANT) and ⅛ teas. Salt. You may want to add a bit of sugar also if you like it sweeter.

This will keep in refrigerator for a couple of weeks. If you made a large batch process in boiling water bath- Pints 40 Minutes or Quarts 45 Minutes Posted to EAT-L Digest by Judy E Ryder <jeryder@...> on Jan 22, 1998

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