9 lbs tomatoes
1 tbsp lemon juice
Wash tomatoes, remove stem ends and cores. Cut tomato into pieces. Measure 20 cups
of tomatoes. In kettle, slowly cook the tomatoes covered until soft (about 15 minutes).
Stir often to prevent sticking. Press through food mill or sieve to extract juice.
Measure 12 cups. Return tomato juice to kettle and bring to a boil. Stir in lemon juice.
Pour hot tomato juice into hot jars, leaving 1/2" headspace. Add 1/4 tsp salt to each pint
or 1/2 tsp to each quart. Adjust lids. Process in boiling water bath (pints) for
10 minutes (or quarts for 15 minutes). Makes 6 pints.
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