Tomato And Vegetable Juice Blend

INGREDIENTS

INSTRUCTIONS

Quantity: An average of 22 pounds of tomatoes is needed per canner
load of 7 quarts. Not more than 3 cups of other vegetables may be
added for each 22 pounds of tomatoes.  Procedure: Crush and simmer
tomatoes as for making tomato juice. Add  no more than 3 cups of any
combination of finely chopped celery,  onions, carrots, and peppers for
each 22 pounds of tomatoes. Simmer  mixture 20 minutes. Press hot
cooked tomatoes and vegetables through  a sieve or food mill to remove
skins and seeds. Add bottled lemon  juice or citric acid to jars (See
acidification directions). Add 1  teaspoon of salt per quart to the
jars, if desired. Reheat  tomato-vegetable juice blend to boiling and
fill immediately into  jars, leaving 1/2-inch headspace. Adjust lids
and process.  Recommended process times are given in Table 1, Table 2,
and Table 3.  Table 1. Recommended process time for Tomato and
Vegetable Juice  Blend in a boiling-water canner.  Style of Pack: Hot.
Jar Size: Pints. Process Time at Altitudes of 0 -  1,000 ft: 35 min.
1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min.  Above 6,000 ft: 50
min.  Style of Pack: Hot.  Jar Size: Quarts. Process Time at Altitudes
of 0  ~ 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft:
50  min. Above 6,000 ft: 55 min. . NOTE: This following section of the
guide appears to contain some sort of error in the information given
within Table 2 (below). In the USDA book, there are only TWO sizes of
jars specified in the table, but there are THREE separate lines of
figures in the table, and it is not completely clear which jar size
the second and third entries refer to. I have given the third entry's
numbers as those to be used for Quart jars, and I have reprinted the
second entry on the table separately, for an unknown jar size.  Table
2. Recommended process time for Tomato and Vegetable Juice  Blend in a
weighted-gauge pressure canner.  Style of Pack: Hot.  Jar Size: Pints.
Process Time: 20 min. Canner  Gauge Pressure (PSI) at Altitudes 0 -
1,000 ft: 5 lb. Above 1,000 ft:  10 lb.  Style of Pack: Hot.  Jar Size:
Quarts. Process Time: 15 min. Canner  Gauge Pressure (PSI) at Altitudes
0 - 1,000 ft: 10 lb. Above 1,000  ft: 15.  Style of Pack: Hot.  Jar
Size: ??. Process Time: 10 min. Canner Gauge  Pressure (PSI) at
Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not  recommended. Table
3. Recommended process time for Tomato-Vegetable  Blend in a dial-gauge
pressure canner.  Style of Pack: Hot.  Jar Size: Pints. Process Time:
20 min. Canner  Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6
lb. 2,001 -  4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft:
9 lb.  Style of Pack: Hot.  Jar Size: Quarts. Process Time: 15 min.
Canner  Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001
-  4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”