Tomato Garden Juice Blend
Ingredients
- 22 pounds of tomatoes
- 3/4 cup diced carrots
- 3/4 cup chopped celery
- 3/4 cup chopped green pepper
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 1 tablespoon salt (optional)
- Bottled lemon juice or citric acid
Instructions
Wash tomatoes, drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot, simmer 20 minutes, stirring to prevent sticking. Press mixture through a sieve or food mill. Stir in salt if desired. Heat juice 5 minutes at 190 degrees F. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes, quarts 45 minutes, in a boiling water canner. Yield: about 14 pints or 7 quarts.
