Wednesday, August 31, 2016

Tomato Juice Cocktail

I drink a lot of V-8 type tomato vegetable juice, especially in the winter.  I like the taste and it adds nutrients to winter meals and snacks.  It makes a good salad dressing if you're cutting out fat and preservatives.  

Tomato Cocktail Juice

6 pounds     -     Tomatoes - cored
1 large         -     Onion - peeled cut in quarters
2 stalks        -     Celery - cut into 1 inch pieces
2 large         -     Carrots - topped and cut into 1 inch pieces
1                  -     Bell pepper - cored and seeded
1                  -     Hot pepper - cored and seeded (optional) **

Cook until all vegetables are thoroughly soft.  Run through food mill to squeeze all juice from mixture.  Discard solids to composter.  Return liquid to pan.

Add seasonings:

1 tsp.          -       Prepared horseradish
3 Tblsp.      -       Fresh lemon juice
1/8 tsp.       -       Worcestershire sauce
1 Tblsp.      -       Ground pepper
To taste       -       Kosher Salt

Cook, stir to keep from sticking, until boiling.  Ladle into sterilized jars, cap and process for 15 minutes.  This will make 2-3 quarts.  

Good General Information

You may want to experiment with the added seasonings to get it to your taste.  You can leave out all seasonings and add when serving to taste.  

**Fresh hot peppers usually increase in heat during the canning process so experiment in a small batch so you don't make a lot that no one can drink.  I've found hot/spicy canned vegetables may loose some of the hotness over time sitting in storage.

For the Bloody Mary fans:  If you put these in pint jars, they make nice presents.  You could include an individual bottle of vodka, a cocktail glass and seasoned salt for the rim.  Wrap each in bubble wrap and then gift wrap.


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