Tomato Juice

I tend to make tomato juice only as a by-product of tomato canning. It’s thinner than the juice made from tomatoes that have been simmered until soft and then passed through a food mill, but to my mind more refreshing and just as intensely tomato flavored. I usually get about 4 pints of juice per morning of canning—not a lot, but well worth loading up the canner one more time.