Tomato Juice- Makes 15-20 quarts.
Ingredients:
1 bushel of tomatoes, quartered.
kosher salt
Directions:
Strain quartered tomatoes into a stockpot. Bring to a boil, skim foam from top until it is almost gone. Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the juice is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar, add one tablespoon of kosher salt to each. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
