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TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of toma-
toes into quarters and put directly into pot. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes.
Simmer 5 minutes after all pieces are added. If juice separation is not a concern, simply slice or quarter tomatoes into a large pot. Crush,
heat, and simmer for 5 minutes before juicing.
Press heated juice through a sieve or food mill to remove skins and seeds. Heat juice again to boiling. Add 1 tablespoon of bottled lem-
on juice or ¼ teaspoon of citric acid to each pint jar of tomatoes; for quarts, add 2 tablespoons of bottled lemon juice or ½ teaspoon of
citric acid to each jar. Add ½ teaspoon salt to each pint jar, 1 teaspoon to each quart jar, if desired. Fill jars with hot tomato juice, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see chart on
page 11 for recommended pounds of pressure.
Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see chart on page 11
for recommended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above). Heat in large pot until the sauce reaches desired consistency. Simmer
until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add 1 tablespoon of bottled lemon juice or ¼
teaspoon of citric acid to each pint jar of tomatoes; for quarts, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid to
each jar. Add ½ teaspoon salt to each pint jar, 1 teaspoon to each quart jar, if desired. Pour hot sauce in clean, hot Mason jars, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see chart on
page 11 for recommended pounds of pressure.
Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see chart on page 11
for recommended time.
SALSA
Process salsa using the boiling water method. Refer to page 19 for tested canning recipe.
SPAGHETTI SAUCE WITHOUT MEAT
30 pounds tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
¼ cup vegetable oil
¼ cup brown sugar
4 tablespoons minced parsley
2 tablespoons oregano
4½ teaspoons salt
2 teaspoons black pepper
Note: Do not increase the proportion of onions, peppers, or mushrooms.
quarter tomatoes. Boil 20 minutes, uncovered, in large pot. Put through food mill or sieve. Sauté onions, garlic, celery or peppers, and
mushrooms (if desired) in vegetable oil until tender. Combine vegetables, tomatoes, sugar, spices, and salt. Bring to a boil. Simmer un-
covered until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid
burning. Fill jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Yield: About 9 pints.
Pressure canning: Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For processing above 2,000 feet altitude, see
chart on page 11 for recommended pressure.
SPAGHETTI SAUCE WITH MEAT
30 pounds tomatoes
2½ pounds ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 pound fresh mushrooms, sliced (optional)
¼ cup brown sugar
4 tablespoons minced parsley
2 tablespoons oregano
4½ teaspoons salt
2 teaspoons black pepper
Note: Do not increase the proportion of onions, peppers, or mushrooms.
quarter tomatoes. Boil 20 minutes, uncovered, in large pot. Put through food mill or sieve. Brown the beef or sausage. Add garlic, on-
ion, celery or green pepper, and mushrooms (if desired). Cook until vegetables are tender. Combine with tomato pulp in large pot. Add
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