Total TimePrep: 35 min. Cook: 30 min. + chilling
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This is the best homemade tomato juice that I have tasted. I don't like hot/spicy juice so I omitted the serano peppers. I too canned my juice so I skipped the salt when boiling it and added the 1/2 tsp canning salt to the pints. My husband hesitant when I told him I was going to try making tomatoe juice. After tasting, he wants me to make more. I can always count on Taste of Home for great recipes.
This is a fantastic recipe...I've passed it along to many friends and family members. I cook my hot peppers (I use jalapenos because I grow them in my garden and have them on hand) with the vegetables, but pull them out before running the mixture through a food mill. Instead of refrigerating or freezing, I can my juice. I omit the salt and add 1 tsp. canning salt to each quart jar before pouring in the juice. It turns out delicious! Great over ice, made into a Bloody Mary, or in my favorite chili recipe! Thanks for a keeper of a recipe!!!