Recipe(tried): Tomato Juice

Tomato Juice
Source: Ball Blue Book

3 to 3 1/2 pounds per quart
Bottled lemon juice

Wash tomatoes; drain. Remove core and blossom ends. Cut tomatoes into quarters and simmer until soft, stirring to prevent sticking. Press tomatoes through a sieve or food mill; discard seeds and peels. Heat juice 5 minutes at 190 degrees F. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or teaspoon citric acid to each pint acid. Ladle hot juice into hot jars, leaving -inch headspace. Adjust two piece caps. Process pints 40 minutes, quarts 45 minutes, in a simmering water bath canner at 200 degrees F.

Recipe variation: For herbed tomato juice, add one or two fresh herb sprigs, such as dill, parsley or basil, to juice during the last 5 minutes of cooking. Remove herbs before canning. Fresh herbs may be canned with the tomato juice, but the flavoring may become stronger during storage. Tomato juice may be seasoned to taste with salt, sugar, spices and hot pepper sauce.