Description Edit

Contributed by PressureCookerRecipes Y-Group

  • Makes 5 pints (20 half-cup servings)

Ingredients Edit

Directions Edit

  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 Edit

  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.
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