Amish Tomato Juice Recipes
HOMEMADE TOMATO JUICE
Make and share this Homemade Tomato Juice recipe from Food.com.
Provided by Fauve
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients into Dutch oven, bring to a boil.
- Reduce heat.
- Cover and simmer 30 minutes.
- Remove from heat.
- Put vegetable mixture through a food mill or sieve.
- Stir in salt, paprika and sugar.
- Chill thoroughly.
- Serve over ice if desired.
CANNED TOMATO JUICE
Surplus of ripe tomatoes from the garden? Canning your own tomato juice is one of the best way to preserve their fresh flavor for year-round use in bloody Marys, soups, or just as a healthy drink.
Time 45m
Yield 1 qt
Number Of Ingredients 3
Steps:
- Wash, drain, and core the tomatoes. Cut them into quarters. Place the tomatoes in a large saucepan over medium heat. Using a potato masher or wooden spoon, press down on the tomatoes to release the juices while they cook. Bring them to a simmer and cook until soft, stirring frequently. Remove the tomatoes from the heat and let cool slightly. Press them through a sieve or strainer and return the juice to the pan. Bring the juice just to a boil over medium heat. Pour the liquid into hot pint or quart jars. Fill to within 1/4-inch of the tops. Add the salt, and sugar if desired, to each jar. Wipe the tops of the jars and place the lids on as directed by jar manufacturer. Place in a canner or pressure cooker and cook at low pressure for 10 minutes for pint-sized jars, or 15 minutes for a quart-sized jar. Let cool, check seals, then store the juice for up to 6 months.
Nutrition Facts :
"AMISH" TOMATO KETCHUP, FOR CANNING
My dh's Amish mother raised him on this recipe. He MUCH prefers it over store-bought ketchup. It was a taste I had to acquire, but now my ds's also prefer this type of ketchup. Enjoy!
Provided by WJKing
Categories Vegetable
Time 3h10m
Yield 10 or more bottles
Number Of Ingredients 8
Steps:
- Mix all ingredients& boil for 2 1/2 hours, or until thick.
- Pour into jars.
- (no need to heat filled jars).
- I use'old' glass ketchup bottles.
- It is not necessary for these to'seal.
- 'My Amish mother-in-law has been making this her entire life, and has never used a'sealed' jar for this recipe, and it's always been great!
AMISH TOMATO JUICE
This was taken from The "Heritage country harvest cook book" And was sent in by Mrs Jonas Yoder Benefits of tomato juice Lycopene The main organic compound in the tomato is lycopene. Lycopene gives the tomato its red color and has been found to have antioxidant and cancer-preventing properties. It acts as an antioxidant by protecting cells and organs from oxygen damage. It has also been found to help protect DNA in white blood cells. Lycopene has been found to be effective against several types of cancer, including colorectal, breast, prostate, lung and pancreatic cancers. Vitamins and Minerals Tomato juice is a great source of many vitamins and minerals, including vitamin A and C. One cup of tomato juice will give you up to 74 percent of your daily recommended value of vitamin C and 2 percent of your vitamin A. These vitamins help the immune system by destroying the free radicals in your blood stream that damage cells. Other vitamins found in tomato juice are K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous. Cholesterol Tomato juice is also an excellent natural treatment for high cholesterol. It is a very good source of fiber, which acts to help break down LDL (or bad cholesterol) in the body. Also, the B3 (niacin) found in tomato juice has been used as a natural way to treat high cholesterol for many years. Heart Disease The B6 in tomatoes helps the body break down a compound called homocystene into other molecules that are harmless. Homocystene is a compound that damages blood vessel walls and helps to cause heart disease.
Provided by Stormy Stewart @karlyn255
Categories Other Drinks
Number Of Ingredients 5
Steps:
- Heat to boiling point and seal in hot in canning jars
- Warning: The recipe was in an amish cookbook. Frankly It seams way to salty with all the salts. I would of made it with garlic powder, onion powder, celery seed and 1/2 the salt for the entire recipe. I am sorry it was so salty.
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