- Cooking Time:
- Preparation Time:
- 5 quarts chopped tomatoes
- 1/4 c. chopped celery
- 2 T. chopped onion
- 1/2 small bay leaf
- 2 sprigs parsley
- 1 T. sugar
- 4T. lemon juice
- 1 T. Worchestershire sauce
- Salt to taste
- Wash, drain, core, chop and measure firm, ripe tomatoes. Wash chop and measure celery and onion. Add everything ut lemon juice and salt to a large sauce pan or canning kettle. Cook slowly until tomatoes are soft. Press thru a fine sieve. Add lemon juice and salt. Reheat juice to boiling. Pour into hot jars. Process 15 minutes in boiling water bath. Juice can also be frozen.
NotesWhen we first moved to Iowa, the summer of 1998 was a big garden. Gladys Lindberg gave me her canning recipe for tomato juice and some nice large jars to make it with. Gladys' husband, Dennis, sang at my parents' wedding 50 years ago. Now my dad, Dennis and Gladys are gone.
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