It's almost canning time. For those of you with an abundance of tomatoes this year, here is a great recipe for v-8 juice.
15 pounds fully ripe tomatoes, chopped
2 cups chopped celery
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup sugar, or to taste
1 tablespoon salt
3/4 teaspoon black pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire, to taste
Over medium high heat bring the tomatoes and vegetables to a boil and boil gently for about 20 minutes. In a covered blender or food processor add a portion at a time and process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling.
Fill clean hot jars to within ½” of top, add lids and rings.
Boiling Water Bath Canner
• Pints 35 minutes
• Quarts 45 minutes
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
• Pints 15 minutes
• Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.