ttb@ihuxn.UUCP (Thomas T. Butler) (08/13/84)
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In response to numerous (well, a couple of) requests, here is
my recipe for home-made tomato juice.
1. Place ripe tomatoes in boiling water for 1 minute, chill in ice water.
2. Peel, cut in chunks, and cook (covered) for 5 minutes.
3. Process thru food mill.
4. Bring juice to a boil (just barely).
5. Pour into HOT 1 quart jars and add:
2 tsps beef boullion CRYSTALS (not cubes).
1/2 tsp Worchestershire sauce.
1/2 tsp salt.
6. Cap jars, and seal by pouring boiling water over the top.
I hope to replace steps 1-3 with a Victoria Strainer (or Squeezo,
or Garden Way). The result is a delicious juice which keeps well
for over a year. Note that it is NOT necessary to cook the filled
jars.
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Tom Butler
..!ihnp4!ihuxn!ttb