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Tomato Juice Cocktail




Source of Recipe


Internet


List of Ingredients




12 large, ripe tomatoes
4 medium-sized carrots
2 large sweet green or red peppers
4 celery stalks, diced, leaves included
2 onions, diced
1 garlic clove, minced
1/4 cup lemon juice
2 tablespoons honey (or to taste)
1 tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
2 sprigs fresh basil or dill or thyme (if desired)

Recipe



Wash unblemshed tomatoes; remove stems and cores; cut in small pieces. Scrub and grate carrots. Core, seed, and mince peppers.

Combine all ingredients in large stainless steel or enamele kettle, and simmer over low heat 45 to 50 minutes, stirring occasionally, until vegetables are soft. Pick out herbs. Strain through a sieve.

To can: Return strained juice to kettle and bring to boil. Pour hot into hot jars; leaving 1/2-inch headspace. Adjust lids. Process quarts for 30 minutes at 10 pounds pressure.