Add dill, parsley or basil to fresh tomato juice. Then preserve it through waterbath canning for summertime taste all year round.
6 Quart Jars (32oz) or 12 Pint Jars (16oz)
35 Minutes for Pint Jars or 40 minutes for Quart jars
25 lb ripe tomatoes (about 75 medium)
Citric Acid or bottled lemon juice
Fresh dill, parsley or basil
Water Bath Canning
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a in a food processor or food mill. Strain juice to remove peels and seeds.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, TIME TO COOK!
Heat juice for 5 minutes at 190°F. Do not boil.
Add ½ tsp citric acid or 2 Tbsp bottled lemon juice to each hot quart jar, ¼ tsp citric acid or 1 Tbsp bottled lemon juice to each hot pint jar.
NEXT, LET'S CAN IT!
Ladle hot juice into a hot jar leaving a 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 35 minutes or quart jars for 40 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.