- Wash tomatoes. Remove stems. Core and cut into pieces; drain. Place in an 8- or 10-quart kettle. Bring to boiling over low heat, stirring often. Cover; simmer 15 minutes or until soft, stirring often. Press tomatoes through a food mill. Discard solids. Return juice to kettle; bring to boiling. Boil gently, uncovered, for 5 minutes, stirring often.
- Add lemon juice, and if desired, 1/4 teaspoon salt to each hot, clean pint jar. Pour hot tomato juice into jars, leaving a 1/2-inch headspace; wipe jar rims; adjust lids. Process in a boiling-water canner for 35 minutes (start timing when water returns to boil). Makes 5 pints (20 half-cup servings).
From the Test Kitchen
Place kettle in a sink filled with ice water; stir mixture to help it cool. Pour into wide-top freezer containers, leaving a 1/2-inch headspace. Omit lemon juice. If desired, add 1/4 teaspoon salt to each container. Seal, label, and freeze for up to 10 months.
Nutrition Facts (Tomato Juice)
- Per serving:
- 39 kcal cal.,
- 16 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet