Tomato Juice - Canning

Step 1: Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.

Step 2: Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.

Step 3: Sterilize your jars (I do this in the dishwasher).

Step 4: Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.

Step 5: Save the remaining pulp for your compost bin and return the juice to the stock pot.

Step 6: Bring back to a rolling boil

Step 7: Add salt. (I usually add 1 tsp to each litre/quart empty jar). This is optional of course.

Step 8: Pour into jars leaving 1/2 inch air space.

Step 9: Place jars into canner and boil for 25 minutes.