Tomato juice

Yield: 1 servings

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Wash and drain, firm, fresh, red ripe tomatoes. (One small decayed spot can cause the whole batch to spoil.) Remove core and blossom ends. Leave tomatoes whole and bake in oven, or cut into small pieces and cook slowly (simmer) until soft, stirring often. Press through a fine sieve or food mill. Salt, sugar and spices, to taste, may be added to the juice. Reheat juice until it is almost, but not quite boiling. Pour hot, into hot jars, leaving ¼ inch (6 mm) head space.

Adjust caps. Process pints 35 minutes, quarts 45 minutes in boiling water bath. From: Ball Blue Book Shared By: Pat Stockett Submitted By PAT STOCKETT On 09-30-94

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