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Title: Vegetable Tomato Juice Categories: None Yield: 1 Servings 5 lb FULLY ripe tomatoes 1 md Carrot; diced fine 1/4 c Celery; diced fine 1/4 c Sweet green pepper; diced -fine 2 tb Onion; diced fine 2 tb Parsley; chopped 1 tb Lemon juice -or- 1/4 ts Citric acid Remove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or 1/4 teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. NOTE this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice. Posted to EAT-L Digest by Judy E Ryder |