Side Pannel
Tomato Juice
Ingredients List
- Quantity: An average of 23 pounds is needed per canner load of 7 quarts, or
- an average of 14 pounds per canner load of 9 pints. A bushel weighs 53
- pounds and yields 15 to 18 quarts of juice--an average of 3-1/4 pounds per
- quart.
- Procedure: Wash, remove stems, and trim off bruised or discolored portions.
- To prevent juice from separating, quickly cut about 1 pound of fruit into
- quarters and put directly into saucepan. Heat immediately to boiling while
- crushing. Continue to slowly add and crush freshly cut tomato quarters to
- the boiling mixture. Make sure the mixture boils constantly and vigorously
- while you add the remaining tomatoes. Simmer 5 minutes after you add all
- pieces. If you are not concerned about juice separation, simply slice or
- quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5
- minutes before juicing.
- Press both types of heated juice through a sieve or food mill to remove
- skins and seeds. Add bottled lemon juice or citric acid to jars (See
- acidification instructions). Heat juice again to boiling. Add 1 teaspoon of
- salt per quart to the jars, if desired. Fill jars with hot tomato juice,
- leaving 1/2-inch headspace. Adjust lids and process following to the
- instructions in Table 1, Table 2, or Table 3 according to the method of
- canning used.
- Table 1. Recommended process time for Tomato Juice in a boiling-water
- canner.
- Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000
- ft: 35 min.
- 1,001 - 3,000 ft: 40 min.
- 3,001 - 6,000 ft: 45 min.
- Above 6,000 ft: 50 min.
- Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
- 1,000 ft: 40 min.
- 1,001 - 3,000 ft: 45 min.
- 3,001 - 6,000 ft: 50 min.
- Above 6,000 ft: 55 min.
- Table 2. Recommended process time for Tomato Juice in a dial-gauge pressure
- canner.
- Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
- Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
- 2,001 - 4,000 ft: 7 lb.
- 4,001 - 6,000 ft: 8 lb.
- 6,001 - 8,000 ft: 9 lb.
- Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
- Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
- 2,001 - 4,000 ft: 12 lb.
- 4,001 - 6,000 ft: 13 lb.
- 6,001 - 8,000 ft: 14 lb.
- Table 3. Recommended process time for Tomato Juice in a weighted-gauge
- pressure canner.
- Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
- Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
- Above 1,000 ft: 10 lb.
- Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
- Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
- Above 1,000 ft: 15 lb. . NOTE: This
- section of the guide appears to contain some sort of error in the
- information given within Table 3 above. In the USDA book, there are only
- TWO sizes of jars specified in the table, but there are THREE separate
- lines of figures in the table, and it is not completely clear which jar
- size the second and third entries refer to. I have given the second entry's
- numbers as those to be used for Quart jars, and below I have reprinted the
- third entry on the table, for an unknown jar size.
- Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge
- Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
- Above 1,000 ft: Not Recommended.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Tomato Juice Cocktail
Categories: Beverages
Yield: 10 Servings
46 oz Can tomato juice
6 Limes, juiced
2 ts Salt
8 ds Tabasco sauce
2 ts Ground cumin
1 Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and float
the lime slices. Guests can serve this over ice or add vodka.
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