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 ==
# Wash tomatoes.
# Remove stems.
# Core and cut into pieces; drain.
# Place in an 8- or 10-quart kettle.
# Bring to boiling over low heat, stirring often.
# Cover; simmer 15 minutes or until soft, stirring often.
# Press tomatoes through a food mill.
# Discard solids.
# Return juice to kettle; bring to boiling.
# Boil gently, uncovered, for 5 minutes, stirring often.
# Add lemon juice, and if desired, ¼ teaspoon salt to each hot, clean pint jar.
# Pour hot tomato juice into jars, leaving a ½-inch headspace; wipe jar rims; adjust lids.
# Process in a boiling-water canner for 35 minutes (start timing when water returns to boil).
=== To freeze ===
# Place kettle in a sink filled with ice water; stir mixture to help it cool.
# Pour into wide-top freezer containers, leaving a ½-inch headspace.
# Omit lemon juice.
# If desired, add ¼ teaspoon salt to each container.
# Seal, label, and freeze for up to 10 months. 
Category:Pressure cooker Recipes
Category:Tomato Recipes
Category:Tomato juice Recipes
Category:Lemon juice Recipes