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    V-8 Tomato Juice Cocktail


    Source of Recipe


    Farm Journal's Freezing and Canning Cookbook
    * Exported from MasterCook *

    V-4 Tomato Juice Cocktail

    Recipe By : Farm Journal's Freezing and Canning Cookbook
    Serving Size : 1 Preparation Time :0:00
    Categories : Canning / Freezing

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    18 pounds ripe tomatoes (7 qts. juice)
    1/4 cup chopped onions
    1 cup chopped carrots
    2 cups chopped celery (5 ribs)
    1/3 cup sugar
    4 tablespoons canning/pickling salt
    1 tablespoon celery seed
    1/8 teaspoon cayenne pepper

    Dip tomatoes into boiling water for 1/2 minute to loosen skins. Cool in cold water; drain. Remove skins and cores.

    Place 12-quart kettle over heat. Quarter tomatoes directly into kettle a few at a time so that you maintain a boil; this procedure helps minimize separation of juice.
    Gradually add chopped vegetables, always maintaining boil. Add sugar, salt and spices. Simmer 25 minutes, uncovered.

    Put through sieve or food mill. Return juice to pot; bring to boil. Pour into 7 hot quart jars, filling to within 1/2-inch of jar top. Wipe jar rim and adjust lids.
    Process in boiling water bath 35 minutes. Start to count processing time when the water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

    Makes 7 quarts

    Note: If you wish to acidify your juice, add 4 teaspoons lemon juice to each quart.

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