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V-8 juice*****
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Zucchini Pickles
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2012U.S. Department of Agriculture NOTE To ensure safe acidity in whole, crushed or juiced tomatoes, add lemon juice or citric acid when processing in a boiling water bath. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset the taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart can be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes

Ingredients

8 to 10 Ripe Tomatoes
2 Tbs Lemon Juice
1/2 tsp Salt

Instructions

Boil Water Bath.
Place tomatoes in bath for thirty seconds.
Remove immediately
Fill jar with tomatoes leaving 1 inch head space.
Place lid and Screw cap on tightly.
Process in hot water bath for 40 Minutes.
Cool till seal.

MY NOTES
jan's canning