Veggie Tomato Juice Recipes

VEGGIE TOMATO JUICE RECIPE BY TASTY

Steps:

• Add the tomatoes, carrot, celery, red bell pepper, salt, pepper, garlic, and water to a large pot and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.
• Remove from heat, let cool for 10 minutes.
• Add mixture to a blender and add in the parsley. Blend until consistency is smooth.
• Serve chilled.
• Enjoy!

TOMATO VEGETABLE JUICE

Steps:

• Cut the tomatoes in half or quarters. Cut the celery into 3-4 pieces, thinly slice the carrots, peel and quarter the onion, peel the garlic. Honestly, you don't have to cut the tomatoes, but cutting them helps them cook a little bit faster.
• Place all the ingredients EXCEPT the lemon juice in a large stockpot. Bring to a boil. Reduce to a simmer, and keep cooking, for about 30-45 minutes, until all the vegetables are soft.
• If you are using beets and carrots, they take a little bit longer to cook through and get soft, so you will need to cook the juice a little bit longer. If you are just using tomatoes, onions, garlic and celery, 30 minutes should be enough time.
• Use a potato masher or a immersion blender to mash up all the vegetables. This will get you a lot more juice and it will be faster to strain. If you have a food mill, you can use that instead. Pour in the lemon juice.
• The lemon juice will help to make sure there is enough acidity to be at a safe ph level for canning. The lemon juice won't change the flavor. Although almost all tomatoes will already be high enough in acidity for canning - it is a simple extra step to ensure safety.
• Strain the tomato juice through a fine mesh sieve, pushing on the vegetable solids to extract as much juice as possible. Taste the tomato juice and add more salt and/or sugar if needed.
• If you don't sterilize the jars, the juice will keep for about 1 week in the refrigerator. You can also freeze tomato juice for up to 1 year.
• Sterilize your canning jars and lids.
• This is how I sterilize jars.
• Wash the jars and lids in hot and soapy water. Then I place the glass jars in a 200 degrees Fahrenheit oven for about 15 minutes. Using your dishwasher works great too.
• For the lids, I usually bring a pot of water to a boil, take it off the heat and let the lids stay in the boiling water for 10-15 minutes also.
• Pour the strained juice into the sterilized jarsleaving about 1/2″ of space at the top. Wipe the rims of the jars so that they seal properly and top with the lids.
• Out of this amount of tomatoes and vegetables, I was able to get 4 quarts plus a little bit extra. The amount will be slightly different, depending on how juicy the tomatoes are that you are using.
• Place sealed jars in boiling water bath for about 10 minutes. (Make sure you place a towel at the bottom of the pot, so that the jars are not directly touching the pot. Remove from the water and cool completely.
• Store open jars of juice in the refrigerator.

COLENE'S EASY TOMATO VEGETABLE SOUP

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

TOMATO JUICE COCKTAIL

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 30-35 minutes. Cool. , Transfer tomato mixture to a blender; cover and process until smooth. Refrigerate until chilled.

HOMEMADE VEGETABLE JUICE COCKTAIL

Steps:

• Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
• Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

SPICY TOMATO JUICE

Steps:

• Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

TOMATO VEGGIE JUICE

Steps:

• Wash the produce, taking care to scrub the dirt off the beets.
• Remove the tops and bottoms from the beets.
• Quarter the lemon (leaving skin on) and place directly into the press. If you don't have a juice press, peel the lemon and juice with the rest of the ingredients.
• Grind the remaining ingredients and press.
• Mix the salt into the juice.