Tomato and Vegetable Juice Blend

---------- Recipe via Meal-Master (tm) v8.02

Title: Tomato and Vegetable Juice Blend
Categories: Beverages, Canning
Yield: 1 recipe


Quantity: An average of 22 pounds of tomatoes is needed per canner load
of 7 quarts. Not 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. Add no
more than 3 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each 22 pounds 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). Add 1 teaspoon of salt per
quart to the jars, if desired. Reheat tomato-vegetable juice blend to
boiling 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 Blend
in 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 guide appears to contain some sort
of error in the information given within Table 2 (below). In the USDA
book, there are only TWO sizes of jars specified in the table, but there
are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer to.
I have given the third entry's numbers as those to be used for Quart
jars, and I have reprinted the second entry on the table separately, for
an unknown jar size.

Table 2. Recommended process time for Tomato and Vegetable Juice Blend
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (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.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Tomato-Vegetable Blend in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
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.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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