- Salt, pepper and spices to taste
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.
- 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.
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