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Tomato Veg Juice

  • 15 pounds tomatoes
  • 2 green peppers
  • 1 large onion
  • 3 stalks of celery (optional)
  • 2 tablespoons lemon juice for each quart jar or 1 tablespoon lemon
  • juice for each pint jar

Skin tomatoes. The best way to do this is boil a pot of water and place 6-8 tomatoes in it just long enough to split the skin. Immediately remove and place in sink of cold water. Once cool enough to handle cut out core and pull off the skins. They should come right off. Then place in bowl and repeat processes until all the tomatoes are peeled. Chop up peppers, celery, and onions into quarters or eights. Place 4-6 tomatoes in the blender with 1-2 chunks of pepper, celery, and onion. Blend until juice. Pour into stock pot or large (12 -20 quart) pot. Repeat until all tomatoes are juiced. Bring to a rolling boil. Boil for at least 5 minutes. Place lemon juice in jars. This batch makes about 7 quarts/14 pints of juice. Pour tomato juice into jars. Seal and Boiling water bath them for 45 minutes.

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