applestar wrote:When I process juicy tomatoes that are not paste tomatoes, I end up with a pot full of juice that I strain out. Is that what you are bottling? (I believe you are supposed to add 2tbs of lemon juice and 1tbs -- or is that 1tsp? ... can't remember without looking it up -- of salt per quart before hot water bath canning)
I run the remaining pulp and skin through a medium hole foodmill to make tomato sauce, etc.
We use the juice for drinking, chili, mexican food, casseroles, and Bloody Marys. We just quarter and blanch in boiling water, than process thru the juicer removing the skins and seeds. Jar with 1 teaspoon of salt and boil bath for 45 minuets.