Tomato-Vegetable Juice Blend

Gather

Ingredients

• 22 lb tomatoes
• No more than 3 cups total finely chopped celery, onions, carrots, and peppers
• Bottled lemon juice or citric acid for every jar
• Canning salt (optional)

Preserve

Instructions

1. 01

   Wash the tomatoes, remove stems, and trim damaged areas. Quarter about 1 lb directly into a pan and crush while heating to a boil. Add the remaining freshly cut quarters gradually while maintaining a vigorous boil; after the last addition, simmer 5 minutes.

2. 02

   For each 22 lb of tomatoes, stir in no more than 3 cups total of finely chopped celery, onions, carrots, and peppers. Simmer the combined mixture for 20 minutes.

3. 03

   Pass the hot mixture through a sieve or food mill so the skins and seeds are removed.

4. 04

   Before filling, acidify every jar with 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per pint; use 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. Salt is optional, up to 1 teaspoon per quart.

5. 05

   Return the strained juice to a boil. Ladle it immediately into hot pint or quart jars with 1/2-inch headspace, then remove bubbles, clean rims, and apply lids.

6. 06

   At 0-1,000 ft, boiling-water process pints for 35 minutes or quarts for 40 minutes. Increase the time.
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