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Recipe Name: Tomato And Vegetable Juice Blend Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
15

Quantity: An average of 22 pounds of tomatoes is needed per canner
loadof 7 quarts. Not more than 3 cups of other vegetables may be added
foreach 22 pounds of tomatoes.Procedure: Crush and simmer tomatoes as
for making tomato juice. Add nomore than 3 cups of any combination of
finely chopped celery, onions,carrots, and peppers for each 22 pounds
of tomatoes. Simmer mixture 20minutes. Press hot cooked tomatoes and
vegetables through a sieve orfood mill to remove skins and seeds. Add
bottled lemon juice or citricacid to jars (See acidification
directions). Add 1 teaspoon of salt perquart to the jars, if desired.
Reheat tomato-vegetable juice blend toboiling 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 Blendin 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 guideappears to contain some sort of
error in the information given withinTable 2 (below). In the USDA book,
there are only TWO sizes of jarsspecified in the table, but there are
THREE separate lines of figures inthe table, and it is not completely
clear which jar size the second andthird entries refer to. I have given
the third entry's numbers as thoseto be used for Quart jars, and I have
reprinted the second entry on thetable separately, for an unknown jar
size.Table 2. Recommended process time for Tomato and Vegetable Juice
Blendin a weighted-gauge pressure canner.Style of Pack: Hot. Jar Size:
Pints. Process Time: 20 min. Canner GaugePressure (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. CannerGauge Pressure (PSI) at Altitudes 0
- 1,000 ft: 10 lb. Above 1,000 ft:Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min. Canner GaugePressure (PSI) at Altitudes 0 - 1,000
ft: 15 lb. Above 1,000 ft: Notrecommended. Table 3. Recommended process
time for Tomato-VegetableBlend in a dial-gauge pressure canner.Style of
Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner GaugePressure
(PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7lb. 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. CannerGauge Pressure (PSI) at Altitudes
of 0 - 2,000 ft: 11 lb. 2,001 - 4,000ft: 12 lb. 4,001 - 6,000 ft: 13
lb. 6,001 - 8,000 ft: 14
lb.======================================================= === *
USDAAgriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Masterformat courtesy of Karen MintziasFrom Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini


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