Recipe

Tomato Juice Recipe

	Notyourmomma / All my dishes 1 year, 4 months ago An old Pennsylvania Dutch recipe, credited to Aunt Mabel. The Great Aunt who teased me about being a "city gal" and not knowing my way around a cow pasture, or the difference between a ripe apple and a green one!! Prep:25m Cook:150m Servings:16	Notyourmomm
	homemade v4 juice

Does this look good? Yeah! / Nope

Fans

jeannej

Ingredients

2 1/2 lbs. ripe tomatoes

2 1/2 lbs. of ripe plum tomatoes

3 lbs. of medium onions

2 large green peppers, cored and seeded

2 large stalks of celery

2 cloves of garlic

1 bunch of flat leaf parsley

1 cup of sugar

juice of one half lemon

salt and pepper to taste

Directions

Coarsely chop the tomatoes and plum tomatoes, onions, pepper, celery and garlic. A food processor helps at this point.

Place the veggies in a large pot; add 2 1/2 quarts of water and the parsley, simmer over moderate heat until the veggies are very soft.

Push the veggies and their juice through a sieve with pressure to extract the maximum amount of juice.

Strain and return to stove and bring to boil, add sugar as the juice heats.

When boiling add lemon juice, along with salt and pepper to taste.

Cool in refrigerator before serving.

Or you can preserve in glass canning jars according to standard canning procedures.

*To insure safe results for high acid vegetables, processing means to submerge the canning jars in a boiling water bath of 212 degrees F.

Sterilize all equipment including jars, screwbands and lids by immersing in boiling water for 10 minutes. Keep submerged until ready to use.

Bring the water in the processing container to a full rolling boil before adding canning jars and make sure at least 3 inches of water cover the jars during the entire processing.

Make sure the processing container has a rack on which to place the canning jars that rests at least 3/4 inches from the bottom of the container.

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