Garden Variety Juice Recipes

GARDEN VEGETABLE JUICE

Steps:

• Wash and chop celery, add to a pot.
• Wash, stem, seed and chop the bell pepper, add to pot.
• Wash, peel and dice carrot, add to pot.
• Wash, peel and chop onion, add to pot.
• Wash, chop parsley, add to pot.
• Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
• Stir all to combine.
• Put pot on burner, turn heat on, and bring to a simmer.
• This first simmer will take a while, stir often while it is getting started.
• Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
• Stir often to prevent sticking or scorching.
• Pass through food mill (or a strainer) to get out tomato peel and seeds.
• Put back in pot.
• Add salt (optional).
• Re-heat the juice, but don't let boil.
• Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
• Leave 2 cm (1/2 inch) headspace.
• To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
• To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.