Laura Anne Lapp

Seasoned Tomato Juice

Preparation info
  • Yield: approx.

    4–6 quarts

    • Difficulty

      Easy

Appears in
Amish Canning & Preserving
Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • ½ bushel tomatoes
  • 5–6 bell peppers
  • 3 large onions

Method

  1. Cut up vegetables.
  2. Bring to a boil.
  3. Cook until soft enough to pass through Victorio strainer or food mill.
  4. Bring juice to boiling and add salt.
  5. Ladle into jars.
  6. Process in hot-water bath for 15 minutes.