Tomato and Vegetable Juice Blend

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. No 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 (see page 3-5). Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 lbs 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 on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into hot jars, leaving 1/2-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; fol- low all steps in the Procedures above for any of the processing options.)

Recommended process time for Tomato-Vegetable Blend in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Hot Pints 20 min 6 lb 7 lb 8 lb 9 lb
Quarts 15 11 12 13 14
Recommended process time for Tomato-Vegetable Blend in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 20 min 5 lb 10 lb
Quarts 15 10 15
10 15 Not recommended

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