Tomato Juice


Wash tomatoes, removing stems
Place in pot and heat to boiling
Simmer for 5 minutes
Press through sieve
Reheat to boiling
Add lemon juice at the rate of 1 ounce per quart of tomato juice
Add salt at the rate of 1 teaspoon per quart of tomato juice
Fill canning jars to within ½" of rim
Cover with lids
Place jars in pressure cooker so that water is 1 inch above jars
Process in pressure cooker for 15 minutes at 11 psi pressure

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