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Tomato Juice

  Wash the tomatoes, remove the cores, and cut in quarters. Put the tomatoes in a large kettle with 1 cup of the water. Simmer on low heat until soft. Put through a sieve, strainer, or food mill, then put the juice in a pan with the remaining water, celery, onions, salt, and pepper. Bring to a boil; reduce heat and simmer 15 minutes or until the onions and celery are soft. Strain the liquid through a very fine sieve or cheesecloth. Either bottle and refrigerate or reheat and pour into hot sterilized jars before sealing. 

Makes 3 pints.

5 lbs. ripe tomatoes
2 cups water
5 stalks celery, chopped
2 med. onions, sliced or chopped
2 t. salt
1/2 t. pepper

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