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Tomato Vegetable Juice

Source of Recipe


Susan Makidon Bibeau






List of Ingredients



• 10 pounds Tomatoes, peeled & chopped - about 8 quarts
  
• 3 Garlic Cloves, minced
  
• 2 Large Onions, chopped
  
• 2 Carrots cut into 1/2 inch slices
  
• 2 cups chopped Celery
  
• 1/2 cup chopped Green Pepper
  
• 1/4 cup Sugar
  
• 1 Tbsp Salt - optional
  
• 1 tsp Worchestershire Sauce
  
• 1 tsp Pepper
  
• Lemon Juice
  






Instructions



1. Combine Tomatoes, Garlic, Onions, Carrots, Celery & Green Pepper in a large Dutch Oven or soup kettle.
   
   
2. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are soft.
   
   
3. Cool
   
   
4. Press mixture through a food mill or fine sieve.
   
   
5. Return Juice to Dutch oven, add Sugar, Salt, Worchestershire Sauce & Pepper.
   
   
6. Bring to a boil.
   
   
7. Ladle hot Juice into hot sterilized quart jars, leaving 1/4 inch head space.
   
   
8. Add 2 Tbsp Lemon Juice to each jar.
   
   
9. Adjust caps
   
   
10. Process for 40 minutes in boiling water bath.
    
    






Final Comments


Yields 7-8 Quarts
Diabetic Exchanges: One 1/2 cup serving (prepared without Salt) equals 2 Vegetable, also 46 calories, 15 mg sodium, 0 cholesterol, 10 gm carbohydrates, 2 gm protein, & a trace fat.