Overrun with tomatoes? Turn some of them into tomato juice, and you'll be set when soup season arrives.
Ingredients:
- Tomatoes
- Salt, pepper and spices to taste
Preparation:
1. Wash tomatoes. Then, remove cores, blossom ends and any spots.
2. Cut the tomatoes into quarters.
3. Simmer for 30 minutes or until tender.
4. Then, press through a food mill, strainer or sieve.
5. Return the resulting juice to the stove, and bring to a boil.
6. Pour the finished juice into hot, sterilized jars, leaving 1/4-inch of headspace.
7. Wipe the tops and threads of the jars, and seal.
8. Place the jars in a water bath canner. Process 10 minutes for pints; 15 minutes for quarts.
9. Remove, and let cool on the counter overnight.
10. Check the jars for a good seal in the morning, and reprocess any that aren't sealed well.
Tips:
- After you've run the tomatoes through the food mill and returned the juice to the stove, salt, pepper and other spices can be added according to your tastes
- If you prefer not to can, the tomato juice can also be frozen
- Short on time? Make a tomato juice substitute instead.
