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Vegetable Juice

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• 14 pounds fully ripe plum tomatoes, peeled, cored, and quartered
  
• 2 large carrots, peeled and diced
  
• 2 large stalks celery, chopped
  
• 1 small green bell pepper, seeded and chopped
  
• 1 small red onion, chopped
  
• ¼ cup chopped fresh Italian parsley
  
• ½ tsp salt
  
• ¾ tsp hot pepper sauce (optional)
  
• 6 Tbsp bottled lemon juice
  






Instructions



1. In a 10-quart stainless steel pan, combine the tomatoes, carrots, celery, bell pepper, onion, and parsley. Over medium heat, bring the mixture to a boil. Reduce the heat and simmer gently until the vegetables are very soft, about 30 minutes. Remove the pan from the heat.
   
   
2. Press the vegetables through a food mill or fine-meshed sieve to separate the juice from the seeds and skins. Discard the seeds and skins. Rinse the pan and return the juice to the pan. Add the salt and hot pepper sauce, if desired, to the pan. Over medium-low heat, bring the juice to 190°F and heat for 5 minutes, stirring frequently to blend the flavors. Do not allow the juice to boil. Remove the pan from the heat.
   
   
3. To each hot pint jar, add 1 tablespoon bottled lemon juice. To each hot quart jar, add 2 tablespoons bottled lemon juice. Ladle the hot sauce into the jars, leaving ½ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process pint jars for 40 minutes in a 200°F water bath, quart jars for 45 minutes.
   
   
   Makes about 6 pint jars or 3 quart jars