Tomato Juice

Ingredients

• 8 pounds ripe but firm tomatoes
• 1 tablespoon lemon juice to each hot, clean pint jar or 2 tablespoons lemon juice to each hot, clean quart jar
• 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart jar (optional)

Instructions

1. Thoroughly wash 8 pounds ripe but firm tomatoes. Remove stems. Core and cut into pieces; drain. Place tomatoes in an 8- or 10-quart kettle. Bring to boiling over low heat, stirring frequently. Cover and simmer about 15 minutes or till soft, stirring often. Press tomatoes through a food mill or sieve. Discard solids.
2. Return tomato juice to the kettle and bring to boiling. Boil gently, uncovered, for 5 minutes, stirring often.
3. Boiling-Water Canning: Add 1 tablespoon lemon juice to each hot, clean pint jar or 2 tablespoons lemon juice to each hot, clean quart jar. If desired, add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart jar. Pour hot juice into jars, leaving a 1/2-inch headspace. Process pints for 35 minutes; quarts for 40 minutes.
4. Freezing: Cool tomato juice. Pour into wide-top freezer containers, leaving a 1/2-inch headspace. If desired, add 1/4 teaspoon salt to pints or 1/2 teaspoon salt to quarts. Seal, label, and freeze.