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Tomato-Vegetable Juice Blend

8 quarts fully ripe tomatoes, cored and quartered (20–25 lbs.)
1 cup onions, chopped
1 cup carrots, peeled
1 cup celery, chopped
1 cup green peppers, cored (optional)
2 bay leaves, as desired
3 Tbsp. salt, as desired
Bottled lemon juice for acidifying tomatoes

Wash fully ripe tomatoes; remove stems and cores. Crush and simmer as for making tomato juice. Chop or blend onion, celery, carrots, and green peppers (optional) and add to tomatoes. Note: add no more than 3 cups of vegetables for every 22 pounds of tomatoes. Season as desired with salt and/or bay leaves. Heat rapidly to a boil and simmer 20 minutes. Strain through a fine sieve or food mill to separate juice from skins and seeds. If you have a blender, blend the hot mixture for a few seconds before straining to obtain more pulp. Reheat the juice to boiling. Pour into clean, hot canning jars, leaving 1/2 inch headspace. Add 1/2 tsp. citric acid or 2 Tbsp. bottled lemon juice to each quart jar; add 1/4 tsp. citric acid or 1 Tbsp. bottled lemon juice to each pint. Remove excess air from the jar by running a spatula or knife between the juice and the side of the jar in several places. Clean jar rims and cap with properly pretreated lids; adjust lids. Process using one of the three methods below or freeze.

Hot pack juice blend; boiling water canner: 40 minutes for pints; 45 minutes for quarts

Dial gauge pressure canner: 20 minutes at 6 psi; 15 minutes at 11 psi (pints or quarts)

Weighted gauge pressure canner: 20 minutes at 10 psi; 15 minutes at 15 psi (pints or quarts)

To freeze: Chill juice by setting the kettle into a sink of ice cold water. Stir frequently until cool. Pour into rigid freezer containers, leaving 1 inch headspace. Label and date. Freeze at 0°F or lower. For best quality, use within one year.

 


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