Serve this juice over ice for a refreshing beverage, or use it as the base for Bloody Marys, soups, simmer sauces, or even chili.
For safe canning, you must acidify each canned jar with the proper amount of either bottled lemon juice or citric acid. If you’re not familiar with water bath canning, you can find resources from the National Center for Home Food Preservation at NCHFP.uga.edu.
Makes 3 pints 5 pounds fresh, ripe tomatoes, cored and quartered (about 8 cups)
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
1/4 cup finely chopped carrots
1/4 cup chopped peppers of your choice (bell pepper for mild flavor, jalapeños or hotter for spice)
2 tablespoons chopped fresh parsley (optional)
3 tablespoons bottled lemon juice, divided
9 teaspoons canning salt or sea salt, divided (optional) Prepare three 1-pint canning jars by washing with warm, soapy water. Keep warm until ready to fill. Prepare a hot water bath….