Wednesday, July 18, 2012

'Tis the Season for Canning - Herbed Tomato Juice

Make your own V-8 juice? Of course! This recipe for canned Herbed Tomato Juice can also be used as a base for soups and stews later on this winter.

Herbed Tomato Juice

12-1/2 pounds ripe tomatoes (about 38 medium)
Lemon juice
Fresh dill, parsley or basil

Wash tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a food processor food mill. Strain juice to remove peels and seeds.

Heat juice 5 minutes. Do not boil.

Add 2 tablespoons bottled lemon juice to each hot quart jar, or 1 tablespoon bottled lemon juice to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)  Remove jars and cool.

*Makes about 3 (32 ounce) quarts or 6 (16 ounces) pints

Recipe from

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