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water bath canner at 212 degrees F., allowing 10 minutes for both pint and quart jars. The processing time is shorter here, the specialist noted.
For tomato juice, tomatoes should be washed, the stem scar and core removed and the tomatoes cut into pieces. Then simmer tomatoes until softened, stirring frequently to prevent sticking, before running through a food mill, colander or strainer. Add one teaspoon salt for each quart of juice and bring to a boil.
The boiling hot juice should then be poured into jars, leaving one
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