Tomato JuiceFrom notyourmomma 7 years ago
- 2 1/2 lbs. ripe tomatoes shopping list
- 2 1/2 lbs. of ripe plum tomatoes shopping list
- 3 lbs. of medium onions shopping list
- 2 large green peppers, cored and seeded shopping list
- 2 large stalks of celery shopping list
- 2 cloves of garlic shopping list
- 1 bunch of flat leaf parsley shopping list
- 1 cup of sugar shopping list
- juice of one half lemon shopping list
- salt and pepper to taste shopping list
How to make it
- 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.