Sure, here’s a detailed recipe for making delicious Tomato/Vegetable juice that you can can at home. This recipe is perfect for those looking for a healthy, low-protein, low-cholesterol option, and it’s quick to prepare, taking less than an hour from start to finish.
Tomato/Vegetable Juice to Can Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 16 | tomatoes |
| 8 | green peppers |
| 8 | onions |
| 4 | celery stalks |
| 3 | tablespoons sugar |
| 4 | teaspoons salt |
Instructions:
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Chop Veggies: Begin by preparing your vegetables. Wash and chop 16 tomatoes, 8 green peppers, 8 onions, and 4 celery stalks. You can chop them into small pieces or roughly dice them, depending on your preference.
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Cook Vegetables: In a large pot, add the chopped vegetables. Add just enough water to partially cover the vegetables; you don’t want to fill the pot completely. Place the pot on the stove over medium heat and cook the vegetables until they are soft and tender. This should take about 20 minutes.
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Strain the Mixture: Once the vegetables are cooked, it’s time to strain the mixture to extract the juice. There are a few different methods you can use for this. You can either use a Victorio strainer, a fruit press, or simply strain the mixture through cheesecloth. Choose the method that works best for you and strain the mixture until you have extracted all the juice.
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Seasoning: Transfer the strained juice back into the pot. Add 3 tablespoons of sugar and 4 teaspoons of salt to the juice. Stir well to combine.
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Boil the Juice: Place the pot back on the stove over medium-high heat. Bring the juice to a rolling boil, stirring occasionally. Allow the juice to boil for a few minutes to ensure that it’s properly heated and all the flavors are well combined.
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Canning: While the juice is still hot, carefully pour it into sterilized canning jars, leaving a bit of space at the top of each jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
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Sealing: Place the lids on the jars and screw on the bands until they are just fingertip tight. Process the jars in a boiling water canner for the recommended amount of time, usually around 15 minutes for pint jars and 20 minutes for quart jars.
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Cooling: Once the processing time is up, carefully remove the jars from the canner and place them on a clean towel to cool. Allow the jars to cool completely undisturbed for 24 hours.
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Check the Seals: After 24 hours, check the seals on the jars by pressing down on the center of each lid. If the lid doesn’t flex or pop, the jar is properly sealed. Any jars that haven’t sealed properly should be refrigerated and used within a few days.
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Storage: Store your canned tomato/vegetable juice in a cool, dark place such as a pantry or cupboard. Properly sealed jars can last for up to a year, though the juice is best when consumed within 6-8 months.
This homemade tomato/vegetable juice is not only delicious but also nutritious, packed with vitamins and minerals from fresh vegetables. Enjoy it chilled on its own, or use it as a base for soups, stews, and sauces. It’s a versatile pantry staple that you’ll love having on hand! 🍅🥕🌶️
