canning our tomato juice

We are at the half way point of juice fest. 2 batches made and 2 more to go.

Each batch is 25 pounds of veggies. which makes 12 quarts of tomato juice (our own version of V8 juice). In all we should end up with 48 quarts

I remember my mother spending a week canning tomato juice which then sat on the homemade shelves my Father built in the old field stone basement. Most of her canning was in 2 quart jars because there were 8 of us around the table.

Thats it for tomato juice for 2025. This will hold us over until next year. Now its time to move onto tomato sauce.

Thanks for the posts, it brought forth memories from years ago when I used to do the same thing.  We used a hand turned food mill to separate the skins and seeds and the sauce material we oven roasted everything on paper lined cookie sheets first (maybe for 45 minutes).

Thanks again, great photos!

Peace