---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tomato and 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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