HOMEMADE TOMATO JUICE
Make and share this Homemade Tomato Juice recipe from Food.com.
Provided by Fauve
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients into Dutch oven, bring to a boil.
- Reduce heat.
- Cover and simmer 30 minutes.
- Remove from heat.
- Put vegetable mixture through a food mill or sieve.
- Stir in salt, paprika and sugar.
- Chill thoroughly.
- Serve over ice if desired.
TOMATO JUICE COCKTAIL
This recipe came from my mother-in-law and many say it's the best tomato juice they've ever tasted. It has a little eye-opening kick to it that's wonderful! -Beverly Cottrell, Ipswich, Maine
Provided by Taste of Home
Time 50m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 30-35 minutes. Cool. , Transfer tomato mixture to a blender; cover and process until smooth. Refrigerate until chilled.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HOMEMADE TOMATO JUICE COCKTAIL
Delicious tomato juice for a fraction of the cost of store-purchased. Adjust lemon, salt, and sugar to taste. Almost 7 cups of juice for about $1.00! I prefer the natural tomato paste.
Provided by MTARARAT
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.2 g, Sodium 617.4 mg, Sugar 7.7 g
TOMATO JUICE COCKTAIL
Make and share this Tomato Juice Cocktail recipe from Food.com.
Provided by Dannygirl
Categories Beverages
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except lime slices.
- Put mixture in a pitcher and float the lime slices.
- Guests can serve this over ice or add vodka.
Nutrition Facts : Calories 36.4, Fat 0.2, Sodium 828.4, Carbohydrate 10.1, Fiber 1.7, Sugar 5.5, Protein 1.4
CARIBBEAN TOMATO JUICE COCKTAIL
Quick to make and very refreshing on a hot day. This has been adapted from Rita G. Springer's 'Caribbean Cookbook'. I never add the sugar. Obviously, you could add a shot of vodka to make it rather more daring.
Provided by Leggy Peggy
Categories Beverages
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except the celery ribs, in a jar that has a lid.
- Cover and shake well.
- Pour into glasses and add celery sticks as stirrers.
Nutrition Facts : Calories 3.2, Sodium 27.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3
HOMEMADE VEGETABLE JUICE COCKTAIL
This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!
Provided by Stacy
Categories Drinks Recipes
Time 1h40m
Yield 40
Number Of Ingredients 15
Steps:
- Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
- Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.7 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 30.7 mg, Sugar 12 g
TOMATO JUICE - CANNING
Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.
Provided by Axe1678
Categories Vegetable
Time 4h
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
- Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
- Sterilize your jars (I do this in the dishwasher).
- Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
- Throw out the remaining pulp and return the juice to the stock pot.
- Bring back to a rolling boil.
- Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
- Pour into jars leaving 1/2 inch air space.
- Place jars into canner and boil for 25 minutes.
- DONE!
Nutrition Facts :
FRESH TOMATO JUICE COCKTAIL
Categories Non-Alcoholic Tomato Fennel Gourmet Drink
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours.
- Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot. Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
- Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.)
SPICY TOMATO JUICE COCKTAIL
Make and share this Spicy Tomato Juice Cocktail recipe from Food.com.
Provided by Dienia B.
Categories Sauces
Time 1h45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Combine all ingredients in glass pan. Heat throughly. Pour into 6 pint jars process in water bath 30 minutes.
COPYCAT V8® JUICE
Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Provided by Lisa
Categories Drinks Recipes Juice Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
- Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the 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 : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g
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