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.
TOMATO JUICE - CANNING
Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.
Provided by Axe1678
Categories Vegetable
Time 4h
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
- Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
- Sterilize your jars (I do this in the dishwasher).
- Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
- Throw out the remaining pulp and return the juice to the stock pot.
- Bring back to a rolling boil.
- Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
- Pour into jars leaving 1/2 inch air space.
- Place jars into canner and boil for 25 minutes.
- DONE!
Nutrition Facts :
SPICY TOMATO JUICE
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. -Kathleen Gill, Butte, Montana
Provided by Taste of Home
Time 1h10m
Yield about 5 quarts.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 514mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
TOMATO VEGGIE JUICE
An ultra-fresh-tasting tomato juice with a perfectly balanced, tomatoey flavor brought forward by small amounts of supporting ingredients.
Provided by Robin Frey
Categories Drinks
Time 6m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 12 oz, Calories 65 kcal
HOMEMADE V8-STYLE TOMATO JUICE
Looking for a zesty recipe to whip up in the juicer? Quench your thirst with Homemade V8-Style Tomato Juice that combines tomatoes, peppers, herbs and more!
Provided by Lori Jo Hendrix
Time 5m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wash produce well. Remove the peel from the onion, and the stem and seeds from the bell pepper. Chop large pieces as needed to funnel through the chute of your machine.
- Process fresh vegetables and herbs, according to manufacturer's instructions.
- Season with salt, pepper, and cayenne pepper to taste. Stir to combine.
- Chill and serve. Garnish with lemon wedges.
Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Fat 1 g, SaturatedFat 0.2 g, UnsaturatedFat 1.2 g, Carbohydrate 20 g, Sugar 10 g, Fiber 5 g, Protein 4 g, Sodium 519 mg
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