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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Meet the Cook: You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. Coming from a family of 10 children - plus parents and a grandfather and cousin also at the table - I learned to cook out of necessity! These days, my husband is retired. We have four grown children (I make tomato juice for them, too) and six grandchildren. -Kathleen Gill, Butte, Montana Ingredients:
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 |
Directions:
1. Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.
2. Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil. Remove from the heat; cool.
3. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 5 quarts.
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