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Tomato & Vegetable Juice Blend

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