Homemade Tomato Juice

Description
Contributed by PressureCookerRecipes Y-Group
 * Makes 5 pints (20 half-cup servings)

Ingredients

 * 8 pounds firm, ripe tomatoes
 * 5 tablespoons lemon juice
 * 1¼ teaspoon salt (optional)

Directions

 * 1) Wash tomatoes.
 * 2) Remove stems.
 * 3) Core and cut into pieces; drain.
 * 4) Place in an 8- or 10-quart kettle.
 * 5) Bring to boiling over low heat, stirring often.
 * 6) Cover; simmer 15 minutes or until soft, stirring often.
 * 7) Press tomatoes through a food mill.
 * 8) Discard solids.
 * 9) Return juice to kettle; bring to boiling.
 * 10) Boil gently, uncovered, for 5 minutes, stirring often.
 * 11) Add lemon juice, and if desired, ¼ teaspoon salt to each hot, clean pint jar.
 * 12) Pour hot tomato juice into jars, leaving a ½-inch headspace; wipe jar rims; adjust lids.
 * 13) Process in a boiling-water canner for 35 minutes (start timing when water returns to boil).

To freeze

 * 1) Place kettle in a sink filled with ice water; stir mixture to help it cool.
 * 2) Pour into wide-top freezer containers, leaving a ½-inch headspace.
 * 3) Omit lemon juice.
 * 4) If desired, add ¼ teaspoon salt to each container.
 * 5) Seal, label, and freeze for up to 10 months.