When the tomatoes are producing in the garden, there's only a certain amount of ways to use them. That's why this tomato juice is perfect to save for later. Once canned, it will be a welcome sight on a cold winter evening when soups are in order!
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INGREDIENTS
- 18 lb tomatoes cored
- 1/2 tsp citric acid per quart jar (see note below)
INSTRUCTIONS
- Run the cored tomatoes through a juicer/sauce maker or food mill. For a thicker juice, run the discarded skins through a second time.
- Once the tomatoes are juiced, bring the juice to a boil over medium heat. Continue to boil for 10 minutes. The juice can be cooked as long as desired to condense and cook off any excess water.
- Once cooked, remove from the heat and pour into sterilized jars, leaving 1/2-inch headspace. Add the citric acid or bottled lemon juice to each jar. Fit with lids and rings prepared according to the manufacturer's instructions.
- Place in a boiling water bath fitted with a rack to lift the jars off the bottom of the kettle. Return to a boil and process for 40 minutes. Adjust for elevation using the USDA recommendation.
- After processing, remove from the water bath and cool at room temperature for 12 hours. Once cooled, remove the rings and check for a good seal. Store at room temperature.
NOTES
- If using bottled lemon juice instead of citric, use 2 tbsp per quart jar.
#tomato #preserving #canning