Serve this juice over ice for a refreshing beverage, or use it as the base for Bloody Marys, soups, simmer sauces, or even chili.
For safe canning, you must acidify each canned jar with the proper amount of either bottled lemon juice or citric acid. If you’re not familiar with water bath canning, you can find resources from the National Center for Home Food Preservation at NCHFP.uga.edu.
