Ingredients
- 8 pounds firm, ripe tomatoes
- 5 tablespoons lemon juice
- 1¼ teaspoon salt (optional)
Make it step by step
- Wash tomatoes.
- Remove stems.
- Core and cut into pieces; drain.
- Place in an 8- or 10-quart kettle.
- Bring to boiling over low heat, stirring often.
- Cover; simmer 15 minutes or until soft, stirring often.
- Press tomatoes through a food mill.
- Discard solids.
- Return juice to kettle; bring to boiling.
- Boil gently, uncovered, for 5 minutes, stirring often.
- Add lemon juice, and if desired, ¼ teaspoon salt to each hot, clean pint jar.
- Pour hot tomato juice into jars, leaving a ½-inch headspace; wipe jar rims; adjust lids.
- Process in a boiling-water canner for 35 minutes (start timing when water returns to boil).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.