Leavewhole or halve, or if using large tomatoes, quarter. Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil and boil gently for 5 minutes. Add bottled lemon juice or citric acid to hot jars as directed in Tomatoes Canning Basics. Add salt, if desired, as directed. Directionsand processing times for tomatoes and tomato products were re-evaluated for safety in the late 1980s. The updated directions were published in 1994 in the USDA Complete Guide to Home Canning. For safety sake, be sure to use a research tested recipe dated 1994 or newer. Select a recipe for the tomato product you are canning and follow Pulsetomatoes in food processor or blende r until smooth and liquid. Place a cheesecloth over a cup or bowl and pour the tomato mixture into it. You can also use a fine mesh strainer. To quicken the process, press down with a spoon, so the juice squeezes out. Discard the tomatoes on top of cheesecloth (compost!). Bringto a bubble, reduce the heat to medium low. Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes. Remove the skillet from the heat and stir in the butter and milk or cream. Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham. Vay Tiền Nhanh Chỉ Cần Cmnd Nợ Xấu.

procedure text how to make tomato juice