Tomato vegetable juice

1 servings

Ingredients

Quantity Ingredient
10 pounds Tomatoes
Peeled and chopped(about 8
Quarts)
3 eaches Garlic cloves -- minced
2 eaches Large onions -- chopped
2 eaches Carrots -- cut in 1/2\"
Slices
2 cups Celery -- chopped
½ cup Green pepper -- chopped
¼ cup Sugar
1 tablespoon Salt -- optional
1 teaspoon Worcestershire sauce
½ teaspoon Pepper
Lemon juice

Directions

Combine tomatoes, garlic, onions, carrots, celery and 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, Worcestershire sauce and pepper. Bring to a boil. Ladle hot juice into hot sterilized quart jars, leaving ¼ in.

headspace. Add 2 tablespoons lemon juice to each jar. Adjust caps.

Process for 40 minutes in a boiling-water bath. Yield: 7-8 quarts.

Diabetic Exchanges: One 1M-cup serving (prepared without salt) equals 2 vegetable; also, 46 calories, 15 mg sodium, 0 cholesterol, 10 gm carbohydrate, 2 gm protein, trace fat Recipe By : Taste of Home

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