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Tomato Veg Juice

15 pounds tomatoes
2 green peppers
1 large onion
3 stalks of celery (optional)
2 tablespoons lemon juice for each quart jar or 1 tablespoon lemon
juice for each pint jar

Skin tomatoes. The best way to do this is boil a pot of water and
place 6-8 tomatoes in it just long enough to split the skin.
Immediately remove and place in sink of cold water. Once cool
enough to handle cut out core and pull off the skins. They should
come right off. Then place in bowl and repeat processes until all
the tomatoes are peeled. Chop up peppers, celery, and onions into
quarters or eights. Place 4-6 tomatoes in the blender with 1-2
chunks of pepper, celery, and onion. Blend until juice. Pour into
stock pot or large (12 -20 quart) pot. Repeat until all tomatoes
are juiced. Bring to a rolling boil. Boil for at least 5 minutes.
Place lemon juice in jars. This batch makes about 7 quarts/14
pints of juice. Pour tomato juice into jars. Seal and Boiling
water bath them for 45 minutes.


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