Washand core the tomatoes, and remove any blemishes. Cut the tomatoes in half and then into small slices or "smiles". Add the tomato slices to a large stock pot and add about 1 cup of water (less if the tomatoes are very juicy.) Bring the pot to a boil and simmer until the tomatoes are softened but not mushy. Selectdisease-free, preferably vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes. To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Freezing is a safe, easy alternative to home canning. Frozen 8cups 64 ounces tomato juice (or use 4 cups tomato juice and 4 cups water) 6 cups frozen mixed vegetables peas, carrots, green beans, and corn; 1/2 cup star-shaped pasta uncooked; Instructions . Combine all ingredients in a large pot. Cover, and heat to a simmer. Turn heat to low. Heat soup until all vegetables are heated through and pasta is Onecup of tomato juice can help you to meet several daily value recommendations for vitamins and minerals. For example, it will essentially cover your vitamin C needs. Moreover, you will surpass the recommendation for lycopene which is a type of carotenoid (natural pigment in red foods) and a powerful antioxidant. Ina well-ventilated area, preferably with a fan, pour the lye into the water and stir gently until dissolved. Add the chilled tomato puree to the lye mixture, and allow it to rest until room temperature (between 80-100F). Meanwhile, weigh and combine your oils, and allow them to also reach room temperature. Vay Tiền Online Chuyển Khoản Ngay.

procedure text how to make tomato juice