I've made this vegetable juice many times... so good. And, with canning season not far away; a good way to use up those tomatoes from your garden.
To make it, all you do is chop everything up and toss it into a pot. As I started putting the cooked mixture through my food mill, it seemed like an awful lot of it was being left behind; so, I whizzed it up in the blender first and then put it back through the food mill.
The unblended version is smooth and delicate and, if possible, tastes more like fresh tomatoes than fresh tomatoes.
The blended version is thicker and richer and has more celery and parsley flavor. It's also better for you since you're drinking more of the vegetable goodness. Both versions are refreshing and delicious--and miles above anything you'll find in the store.
To home-can this juice, the instructions will follow the recipe.
GARDENER'S DELIGHT TOMATO VEGETABLE JUICE
6 pounds of vine-ripened, organic or home grown tomatoes, cut up, unpeeled and coarsely chopped.
2 cups chopped (peeled) white or yellow onions
2-1/2 cups chopped celery. I usually de-string it with a vegetable peeler, or a knife.
1 cup chopped fresh parsley
2 tablespoons honey
2 teaspoons salt
1 teaspoon cumin powder
6 drops hot sauce, such as Tabasco or Sriracha
Splash or two of Worcestershire sauce
Freshly ground pepper to taste
Put all the ingredients in a large stainless steel pot, or other favorite pot, but not aluminum.
Bring to simmer and cook, uncovered, until very soupy, about 40 minutes.
If a thicker juice is desired, first carefully blend the hot vegetables mixture in batches, in blender jar... not filling more than 1/2 full; then put the blended vegetables through a food mill or sieve.
Chill for a least several hours before adding more salt or other seasonings. This juice will keep for at least one week in the refrigerator.
TO PRESERVE YOUR JUICE IN CANNING JARS:
Heat prepared juice 5 minutes. Do not boil. Add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar; for pints add 1 tablespoon lemon juice or 1/4 teaspoon citric acid.
Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a boiling water bath canner.
To make it, all you do is chop everything up and toss it into a pot. As I started putting the cooked mixture through my food mill, it seemed like an awful lot of it was being left behind; so, I whizzed it up in the blender first and then put it back through the food mill.
The unblended version is smooth and delicate and, if possible, tastes more like fresh tomatoes than fresh tomatoes.
The blended version is thicker and richer and has more celery and parsley flavor. It's also better for you since you're drinking more of the vegetable goodness. Both versions are refreshing and delicious--and miles above anything you'll find in the store.
To home-can this juice, the instructions will follow the recipe.
GARDENER'S DELIGHT TOMATO VEGETABLE JUICE
6 pounds of vine-ripened, organic or home grown tomatoes, cut up, unpeeled and coarsely chopped.
2 cups chopped (peeled) white or yellow onions
2-1/2 cups chopped celery. I usually de-string it with a vegetable peeler, or a knife.
1 cup chopped fresh parsley
2 tablespoons honey
2 teaspoons salt
1 teaspoon cumin powder
6 drops hot sauce, such as Tabasco or Sriracha
Splash or two of Worcestershire sauce
Freshly ground pepper to taste
Put all the ingredients in a large stainless steel pot, or other favorite pot, but not aluminum.
Bring to simmer and cook, uncovered, until very soupy, about 40 minutes.
If a thicker juice is desired, first carefully blend the hot vegetables mixture in batches, in blender jar... not filling more than 1/2 full; then put the blended vegetables through a food mill or sieve.
Chill for a least several hours before adding more salt or other seasonings. This juice will keep for at least one week in the refrigerator.
TO PRESERVE YOUR JUICE IN CANNING JARS:
Heat prepared juice 5 minutes. Do not boil. Add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar; for pints add 1 tablespoon lemon juice or 1/4 teaspoon citric acid.
Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a boiling water bath canner.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Preserving - Other
Preserving - Other
- Marinated Peppers (canning recipe)
- Mango Salsa (cannnig recipe)
- Pickled Turkey Gizzards
- How to Store Chestnuts, Roasting Chestnuts, Boiled Chestnuts, and Steamed Chestnnuts (repost)
- Spicy Chili Sauce (canning recipe) - What type of sweet chili sauce?
- Micro Jalapeno Canning
- Barbecue Sauces (canning recipe)
- How to Can Tomato Juice
- Flavored Vinegars and Oils - Precautions and Recipes
- Freezer Tomato Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute