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.