Homemade Tomato Vegetable Juice
Homemade Tomato Juice, is delicious and nutritious. You can drink it fresh,
or can it for winter consumption. Best of all, you control the spices and
flavorings you put in. Once you master the knack of making tomato juice,
you can make it taste just like store bought ...... by adding a ton of salt.
But, you are making it fresh to eat healthy. So just a little salt, and a
whole lot of herbs, will make for a sensational tomato or vegetable juice.
When making large amounts of juice or sauce, you will need a tomato strainer
and sauce maker, to easily remove seeds and skin.
See Tomato Strainers.
Shown below is our recipe on how to make homemade tomato juice or vegetable
The recipe makes approximately 5-6 quarts
Tomato Juice or Vegetable Juice?
Tomato juice is made with tomatoes, and not other vegetable ingredients.
Vegetable juice includes tomatoes as the main ingredient. The addition of
any combination of other vegetables, turns tomato juice into a tasty, nutritious,
vitamin filled vegetable juice. When this author's kids were little, they
loved to make "V-4" and V-6" , and so forth. We used a wide variety of vegetables
that were ripe in our garden, when we are ready to make it. So, each time
we made it, we enjoyed a slightly different taste.
The basic ingredient for Tomato Vegetable Juices, is tomatoes, lots of them.
Vegetable Juice Ingredients (add any combination of the following):
1-2 green pepper
One large onion, peeled and lightly chopped.
3-4 cloves of garlic, peeled and lightly chopped.
3-4 carrots, peeled and sliced ,diced, or lightly chopped
5-6 stalks of celery, cleaned and lightly chopped
1-2 beets, cleaned, peeled and lightly chopped.
2-3 dozen Spinach leaves, washed
Sprigs of Parsley
Wash tomatoes, remove stem, and cut into quarters. Peeling is not
necessary. The peel and seeds will be extracted in the strainer.
Place cut up tomatoes into a 7 quart, or larger, cooking pot. Fill almost
to the top.
Cook on low heat.
If making a vegetable juice, add any or all, additional vegetables.
Cook until vegetables have softened.
Strain off some of the water, which will rise to the top.
Allow to cool slightly.
Strain through a tomato strainer
Add salt to taste.
Put into the refrigerator for fresh juice. Or, can for winter consumption.
Tip: The key to a thick tomato juice, is to strain away much
of the water content. This can be done while cooking, before straining, and
after the finished product has settled.
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