Spicy Tomato Juice
Total TimePrep: 25 min. + freezing Cook: 45 min. + cooling
Makesabout 5 quarts
- 13 pounds ripe tomatoes (about 40 medium)
- 2 celery ribs, coarsely chopped
- 3 medium onions, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1-1/2 cups chopped fresh parsley
- 1/2 cup sugar
- 1 tablespoon Worcestershire sauce
- 4 teaspoons salt
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 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 Facts1 cup: 95 calories, 1g fat (0 saturated fat), 0 cholesterol, 514mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 3g protein.
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Sep 6, 2017
This is the best tomato juice I have ever made. We absolutely love it.
Jan 9, 2017
Apr 4, 2016
Fabulous! I made this with my garden tomatoes and then canned it. It is perfect in my tomato soup and pasta sauce!
Jun 12, 2013
This was an awesome no brainer in my book! This juice is excellent. I had been looking for something to make my Bloody Mary's with that was low sodium and what I did find that was low sodium was not really low sodium for me. This fit the bill beyond words and I now have something for my Bloody Mary's and I can control the salt. Excellent flavor! All smiles now!