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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 one pound of tomatoes
into quarters and put directly into a large 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 lemon juice or ¼ teaspoon of citric acid to
each pint jar. Add 2 tablespoons bottled lemon juice or ½ teaspoon citric
acid to each quart 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. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 15
minutes. For processing above 2,000 feet altitude, see page 8 for recom
-
mended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and
quarts 15 minutes. For processing above 1,000 feet altitude, see page 8
for recommended pounds of pressure.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above).
Heat in a large pot until sauce reaches desired consistency. Sim
-
mer 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. Add 2 tablespoons bottled lemon
juice or ½ teaspoon citric acid to each quart jar. Pour hot sauce in clean,
hot Mason jars, leaving ½-inch headspace. Adjust jar lids.
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 15
minutes. For processing above 2,000 feet altitude, see page 8 for recom
-
mended pounds of pressure.
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and
quarts 15 minutes. For processing above 1,000 feet altitude, see page 8
for recommended pounds of pressure.
PRESSURE CANNING VEGETABLES
Young, tender, fresh, slightly immature vegetables are better for canning
than those which are overripe. As a rule, vegetables are best if canned
immediately after picking, since flavor decreases upon standing and often
unpleasant color changes take place. Avoid bruising vegetables because
spoilage organisms grow more rapidly on bruised vegetables than on
unblemished ones.
Wash and prepare garden fresh vegetables as you would for cooking.
To raw pack vegetables, simply place the prepared vegetables into clean,
hot Mason jars and cover with boiling water.
To hot pack vegetables, precook in boiling water until heated through. Pack
precooked vegetables into clean, hot Mason jars and cover with boiling
water. Whenever possible, the precooking water should be used as liquid
to cover the vegetables after packing into Mason jars. However, there are
a few vegetables, such as greens and asparagus, which make the cooking
water bitter and undesirable to use.
When packing vegetables, leave 1-inch headspace in Mason jars.
Foods may be processed with or without salt. If salt is desired, use only
canning salt. Table salt contains a filler which may cause cloudiness in
bottom of jars. Add ½ teaspoon canning salt to each pint jar, 1 teaspoon
to each quart jar, if desired.
Follow step-by-step directions for your pressure canner. Process specific
vegetables according to the recipes on the following pages.
When pressure canning at altitudes of 2,000 feet or below (dial gauge
canner) or 1,000 feet or below (weighted gauge canner), process accord
-
ing to specific recipe. When pressure canning above 2,000 feet altitude
(dial gauge canner) or above 1,000 feet (weighted gauge canner), process
according to the chart at the top of page 12.
