MAKING HOMEMADE TOMATO JUICE RECIPES

Steps:

• If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
• If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment.
• Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
• Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
• When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
• When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
• Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Steps:

• Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
• Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
• Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
• When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
• Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
• Follow the directions above through Step 3. Remove the stockpot from heat.
• Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
• Stir in 2 tablespoons of bottled lemon juice per jar.
• Wipe the rims with a towel, then seal with lids and bands.
• Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.