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Veggie Tomato Juice
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16 cups quartered ripe tomatoes (about 7 pounds)
3 cups coarsely chopped celery
2 large onions, sliced
2 cups coarsely chopped cooked peeled beets
1-1/2 cups coarsely chopped carrots
1 cup chopped fresh spinach
1/2 cup minced fresh parsley
2 tablespoons sugar
1 tablespoon salt
In a Dutch oven or large kettle, combine all ingredients; crush the tomatoes
slightly. Bring to a boil. Reduced heat; cover and simmer for 1-1/2 hours or
until vegetables are tender, stirring frequently. Cool. Press mixture through a
food mill or fine sieve. Refrigerate or freeze. Shake or stir well before
serving.
Yield: 4-1/2 pints.
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Printed from tasteofhome.com May 11, 2008Copyright Reiman Media Group, Inc © 2008 |