A delicious tomato juice drink flavoured with the classic garden aromatics of celery, carrot, onion, pepper and parsley.
This recipe is from the Ball Blue Book.
If you wish to double or triple the batch, do the math first on paper.
Jar size choices: Either half-litre (pint) jars OR litre (quart) jars
Processing method: Either water-bath or steam canning
Yield: 7 x litre (quart) jars
Headspace: 2 cm (1/2 inch)
Processing time: Half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Adjust time for altitude when over 300 metres / 1000 feet.
Garden Vegetable Juice
- 75 g celery (diced. 3/4 cup. 2.5 oz. Measured after prep. About 2 medium stalks.)
- 100 g bell pepper (seeded, diced. 3/4 cup. 3 oz. Measured after prep. About 1 medium bell pepper.)
- 100 g carrot (peeled, diced. 3/4 cup. 3 oz. Measured after prep. About 1 medium bell pepper.)
- 100 g onion (peeled, diced. 1/2 cup. 3 oz. Measured after prep. About 1 small to medium onion.)
- 5 g parsley (fresh, chopped. 1/4 cup)
- 10 kg tomatoes (22 lbs / about 65 medium)
- 1 tablespoon salt (OR non-bitter, non-clouding salt sub
- lemon juice (bottled OR citric acid)
Wash and chop celery, add to a pot.
Wash, stem, seed and chop the bell pepper, add to pot.
Wash, peel and dice carrot, add to pot.
Wash, peel and chop onion, add to pot.
Wash, chop parsley, add to pot.
Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
Stir all to combine.
Put pot on burner, turn heat on, and bring to a simmer.
This first simmer will take a while, stir often while it is getting started.
Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
Stir often to prevent sticking or scorching.
Pass through food mill (or a strainer) to get out tomato peel and seeds.
Put back in pot.
Add salt (optional).
Re-heat the juice, but don't let boil.
Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
Leave 2 cm (1/2 inch) headspace.
To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.
How to water bath process.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
How to steam can.
For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.
- For the tomatoes, you can use any type of tomato.
- This juice breaks the standard rules of only cut and heat tomatoes a few at a time to prevent separation of water and solids. Yet, no separation happens. We’re not sure why.
- It will actually take quite a while to bring the pot to its first simmer. Expect at least around 20 to 25 minutes, depending how powerful your burner is. Stir often during this starting phase to prevent scorching.
- We’re not sure why Ball says not to let the juice boil. We did once by mistake, and nothing terrible seems to have befallen the consistency of the juice, nor did it separate. But there must be a reason.
- If you don’t have a food mill but want to make this, consider peeling and seeding the tomatoes first. Then, after the first simmering, you could simply whiz everything in a food processor.
- Instead of the fresh parsley, you could use 2 tablespoons of dried.
- You could also add other dry seasoning: ground black or white pepper, chile flakes, marjorom, oregano, cayenne pepper, etc.
- Total veg excluding tomato weight is 400 g / 14 oz.
- Ball says, “The measurement for vegetables in the recipe may be decreased, but do not increase the amount of vegetables.”
- If you are cooking by weight, then how big the pieces you chop are won’t matter, as they all get squished in the end.
- Ball calls for 1/4 inch (1 cm) headspace on this. Tomato juices are usually 1/2 inch (2 cm), and we feel more comfortable with that, so we increased it.
- The salt can be omitted, if you wish. It’s there for seasoning, not safety.
- Do not skip the lemon juice/citric acid, or heat processing of the jars. Those things are there for safety.
- Do not add clam juice etc.
Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 34.
- Increased headspace slightly.
- Added seasoning suggestions including salt sub and other dried seasonings.
Per 1 cup / 250 ml / 8 0z
- 47 calories, 259 mg sodium
- Weight Watchers PointsPlus®: 1 point
- Weight Watchers SmartPoints®: 2 points
Without salt, sodium is 15 mg per cup
* Nutrition info provided by MyFitnessPal
* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.