The amount of canning supplies will depend on the quantity of tomatoes you are working with.
Do not peel red ripe tomatoes, just cut into quarters and remove hard core from center. Put 3 to 4 blenders full of tomatoes that have been blended well into boiling pot on medium high heat, [watch and stir it so it doesn't stick and burn causing black spots in juice.]
The blending will help by giving you some juice to start off with.
Boil all of the cut up tomatoes until peelings are tender, about one hour, stirring frequently. Let cool.
Dip by dippers full into blender and briefly blend, then run through juicer. You should have nothing left but a few peelings and the seed.
After juicing is complete, put one teaspoon salt into quart jars, have canning funnel ready and the hot/boiling jar lids and rings. You can blend other vegetables now, if desired (or you can run these vegetables through the blender first - your choice); just juice them and add to the tomato juice. Blended carrots, celery, etc can be added, but an alternative method is to add these at the beginning to boil along with the sliced tomatoes.
Heat juice to the boiling point and fill quart jars, sealing them with lids and rings. When seven jars are filled, have canner hot with two quarts of water inside. Place jars in hot water in canner and can on five pounds pressure for ten minutes. Turn out onto counter top with a towel placed on top to guard against the heat. Don't move the jars until the next day when jars have had time to completely cool. Be sure that you don't place the jars to cool in a drafty place.
If you don't have a canner, you can use your water bath pot and bring to boil for 10 minutes. Place onto towel as listed above. This juice is very thick; by using the blender you will be able to utilize more of the tomato.
I am an old farm girl and have canned many a jar in my day, my husband loves this juice best of all..he chills it and drinks a quart a day.
Enjoy! You can't buy anything with this kind of great taste.
Submitted by: Jewel Hall
