1. Using a sharp serrated knife, core and coarsely chop the fresh tomatoes.
2. After simmering the tomato mixture, use a food mill fitted with a fine grating disc to puree the mixture and strain out the skins and seeds.
PREP: 1 hour COOK: 35 minutes PROCESS: 35 minutes MAKES: 7 pints
10 lb. tomatoes
⅓ cup finely chopped celery
⅓ cup finely chopped onion
⅓ cup finely chopped carrot
⅓ cup finely chopped red sweet pepper
1 Tbsp. salt
Citric acid
1. Wash tomatoes. Remove stem ends and cores; coarsely chop tomatoes.
2. In an 8- or 10-qt. stainless-steel, enamel, or nonstick heavy pot combine tomatoes and the next four ingredients (through sweet pepper). Bring to boiling, stirring frequently; reduce heat. Simmer, covered, about 20 minutes or until tomatoes are soft, stirring frequently.
3. Press tomato mixture through a food mill or sieve to extract juice (you should have about 15 cups juice). Discard solids. Return juice to the pot. Stir in salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency, stirring occasionally.
4. Add ¼ tsp. citric acid to each of seven hot sterilized pint canning jars. Ladle hot juice into jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
Hot and Spicy Tomato Juice Blend: Substitute finely chopped jalapeño, serrano, or other chile peppers (do not seed) for the red sweet pepper.
PER ½ CUP JUICE, PLAIN OR VARIATION: 31 cal., 0 g fat, 0 mg chol., 259 mg sodium, 7 g carb., 2 g fiber, 1 g pro.
1. Using a sharp serrated knife, core and coarsely chop the fresh tomatoes.
2. After simmering the tomato mixture, use a food mill fitted with a fine grating disc to puree the mixture and strain out the skins and seeds.