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