Tomato Garden Juice Blend

Tomato Garden Juice Blend
about 14 pints or 7 quarts
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22 pounds garden fresh tomatoes
1 cup diced carrots
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup chopped parsley
1 tablespoon salt (optional)
Bottled lemon juice

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. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seed. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees F. DO NOT BOIL. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in boiling-water canner.

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