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Tomato Garden Juice Blend

Ingredients
  • 22 pounds of tomatoes
  • 3/4 cup diced carrots
  • 3/4 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup chopped parsley
  • 1 tablespoon salt (optional)
  • Bottled lemon juice or citric acid
Instructions

Wash tomatoes, drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot, simmer 20 minutes, stirring to prevent sticking. Press mixture through a sieve or food mill. Stir in salt if desired. Heat juice 5 minutes at 190 degrees F. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes, quarts 45 minutes, in a boiling water canner. Yield: about 14 pints or 7 quarts.

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