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LOCATION: Recipes >> Preserving >> Tomato Garden Juice Blend

Print this Recipe    Tomato Garden Juice Blend

22 pounds of tomatoes
3/4 cup diced carrots
3/4 cup chopped celery
3/4 cup chopped green pepper
1/2 cup chopped onion
1/4 cup chopped parsley
1 tablespoon salt (optional)
Bottled lemon juice or citric acid

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. Press mixture
through a sieve or food mill. Stir in salt if desired. Heat juice
5 minutes at 190 degrees F. Do not boil. Add 2 tablespoons bottled
lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1
tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each
pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace.
Adjust two-piece caps. Process pints 40 minutes, quarts 45 minutes,
in a boiling water canner. Yield: about 14 pints or 7 quarts.

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