A tasty veggie beverage. You can also use it for a great soup base.

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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook tomatoes in a large stock pot over medium heat until tender, about 20 minutes.

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  • Juice carrots, peas, onions, cabbage, spinach, red and green bell peppers, broccoli, acorn squash, celery, and garlic in a vegetable juicer according to the manufacturer's instructions. Stir the juice and vegetable pulp into the tomatoes and bring mixture to a boil. Mix in lemon juice, sea salt, and black pepper, stirring to dissolve salt. Process the mixture through a food mill to strain out all seeds, skins, and pulp.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetable juice into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

62.6 calories; protein 2.9g 6% DV; carbohydrates 13.7g 4% DV; fat 0.6g 1% DV; cholesterolmg; sodium 414.1mg 17% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2015
This is AMAZING! I substituted beets for the peas and used purple cabbage. I put in about 4 jalapeños to give it some zip. 27 lbs is one half of a bushel. Good stuff! Read More
(4)

Most helpful critical review

Rating: 1 stars
06/30/2017
This doesn't appear to meet the minimum standards for tomatoes for shelf safe acidity. Which recommends 2 table spoons of Lemon juice per quart just for canning tomato juice. Most of the added veggies aren't acidic, so even more would be needed to be 'shelf stable'. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/04/2015
This is AMAZING! I substituted beets for the peas and used purple cabbage. I put in about 4 jalapeños to give it some zip. 27 lbs is one half of a bushel. Good stuff! Read More
(4)
Rating: 1 stars
06/29/2017
This doesn't appear to meet the minimum standards for tomatoes for shelf safe acidity. Which recommends 2 table spoons of Lemon juice per quart just for canning tomato juice. Most of the added veggies aren't acidic, so even more would be needed to be 'shelf stable'. Read More
(4)
Rating: 5 stars
01/02/2019
Made my first batch as indicated. Year later is still good. Second batch I added beets which I like with everything. Read More
(1)
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