Central Sierra
University of California
Central Sierra

Monthly Recipes

 

I should have had a V-8.

Tomato season is coming and we need make a plan. One tomato product I plan to make this season is tomato-vegetable juice, aka V-8 juice. This product is so versatile.

Tomato-vegetable juice is a delicious and refreshing beverage on its own. You can even spice it up with hot sauce or hot peppers and make it a "Snappy Tom". It can be used in soups and stews, or for brunch. You know what I'm talkin' about, Bloody Mary's! A little hot sauce, a dash of Worcestershire Sauce, fresh lime juice, vodka, and a garnish of our home preserved pickled asparagus or Dilly Bean. Ohhhhhhhhh yeaaaaaaah.

tomato juice

Tomato and Vegetable Juice Blend

  • 22 pounds of tomatoes is needed per canner load of 7 quarts.
  • 3 cups of other vegetables may be added for each 22 pounds of tomatoes

Wash, remove stems and trim off bruised or discolored portions. Peeling the tomatoes is not necessary. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into a saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces. If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes.

Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. Add 1 teaspoon of salt per quart to the jars, if desired.

Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Acidification is still required for the pressure canning options.

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Altitude Chart

Recipe source: http://nchfp.uga.edu/how/can_03/tomato_veg_juice.html

Download this recipe, and more, from our recipe archive .

#preserving #canning #tomato #juicing #recipes

 

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