Operation Manual

Tomato Juice

Makes about 4 pints (16 oz) or 3 quarts (32 oz) of juice

Ripe tomatoes, cored 6-1/2 lbs 9-3/4 lbs

Ball

brand Citric Acid*, divided 1 tsp 1-1/2 tsp

Salt (optional), divided 2 tsp 3 tsp

Ball

brand Glass Preserving Jars 4 3

with Lids and Bands

What you do:

What you need:

1. WASH tomatoes; drain. Remove any bruised or discolored

tomatoes. Core tomatoes and remove blossom ends, then cut

into quarters. In a large stainless steel saucepan, simmer tomatoes

until soft, stirring to prevent sticking. In the meantime, pre-heat

your jars.

2. JUICE tomatoes in a food processor or food mill. Strain juice

to remove peels and seeds. Discard skins and seeds.

3. HEAT tomato juice for 5 minutes at simmering (180-190°F)

but do not boil.

4 Pints (16 oz) or 3 Quarts (32 oz)

Be sure to add citric acid or bottled lemon juice to each jar before adding your tomato juice.

Quick Tip

Prepare Your Tomato Juice

Recipes

*You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled

lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.