Bringto a bubble, reduce the heat to medium low. Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes. Remove the skillet from the heat and stir in the butter and milk or cream. Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham. Hotpack. Put tomatoes in a large saucepan, and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Add 1 teaspoon of salt per quart, if desired. Fill jars with hot tomatoes, and cover with hot juice; leave ½ inch of headspace. Raw pack. Heat tomato juice in a saucepan. directions Mix all ingredients well and then put juice in a pitcher with a sealable lid. Refrigerate. Runthe tomatoes through a food mill to remove the seeds and skins. Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can. Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner. Gatherthe ingredients. Bring a large pot or canning kettle full of water to a boil. As the water comes to a boil (which will take a while), use a sharp knife to cut a small "X" in the bottom of each tomato. Prepare a large bowl of ice water and set it near the pot. Once the water is boiling, add the tomatoes. Procedure Prepare, peel, and acidify tomatoes as described for tomatoes packed in water. Add 1 teaspoon of salt per quart, if desired. Raw pack in tomato juice: Pack raw tomatoes in jars, leaving ½ inch (13 mm) of headspace. Cover tomatoes in the jars with hot tomato juice, leaving ½ inch (13 mm) of headspace. jnQV.

procedure text how to make tomato juice