Tomato Juice
Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. Simmer until softened, stirring often. Put through strainer. Add 1 teaspoon salt to each quart juice. Reheat at once just to boiling.
In glass jars.—Fill jars with boiling-hot juice to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 10 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to top with boiling-hot juice. Seal cans at once. Process in boiling-water bath (212° F.)—
| No. 2 cans | 15 minutes |
| No. 2½ cans | 15 minutes |