Tomato Products

Tomato and Vegetable Juice Blend

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of any combination of finely chopped celery, carrots, and peppers may be added for each 22 pounds of tomatoes.

Procedure: Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly while you add the remaining tomatoes. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars as described under Acidification. Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving a ½-inch headspace. Adjust lids and process.

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