Tomato Juice

Baking temperature: boiling water bath
Baking time: 35 minutes for pints
Yield: Varies

Ingredients

• ½ bushel of paste-style red ripe tomatoes (Roma or Amish paste)
• ½ tsp salt per pint of juice (or 1 tsp per quart)
• ¼ tsp citric acid per pint of juice (or ½ tsp per quart)

Instructions

• Using ripe, juicy red tomatoes, wash them and cut into pieces.
• Simmer until soft.
• Put through Squeez-O Strainer.
• Return juice to saucepot and heat to just boiling.
• Pour carefully into sterilized jars, add ½ teaspoon of salt and ¼ tsp citric acid per pint of juice, and wipe rims. Adjust sterilized lids and bands. Process in a boiling water bath canner for 35 minutes for pints.