Laura Anne Lapp

(Basic) Tomato Juice

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Preparation info

  • Yield: approx. 3 pounds tomatoes for

    1 quart

    juice

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

This recipe can easily be adapted to suit your taste or needs. See for a more seasoned variation of this basic recipe.

Method

  1. Heat tomatoes until soft enough to pass through a food mill or Victorio strainer.
  2. Bring tomato juice to a boil and add seasonings of your choice.
  3. Ladle into jars.
  4. Process in boiling-water bath for 15 minutes.