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