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Tomato-Vegetable Juice Blend

This tomato / vegetable juice blend recipe for home canning from the USDA gives you some flexibility in your choice of the aromatic veg in it.

Course Beverages
Cuisine American
Keyword Juice, Tomatoes
Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Yield 7 1 litre (quart) jars
Calories 45 kcal

Ingredients

  • 300 g vegetable mixture (3 cups / 10 oz. SEE Recipe Notes)
  • 10 kg tomatoes (22 lbs / about 65 medium)
  • salt (OR non-bitter, non-clouding salt sub)
  • lemon juice (Bottled OR citric acid)
Metric - US Customary

Instructions

  1. Prep and measure veg. Set aside. (SEE Recipe Notes for guidance.)
  2. Wash tomatoes. Remove stems. Cut out cores and any bruised areas. Do not peel or cut yet otherwise.
  3. Take 4 or 5 tomatoes, cut into quarters or smaller pieces, put in a large pot.
  4. Turn heat to high, and mash or crush the pieces to release juice.
  5. When juice is released and boiling, quarter a few more tomatoes, add to pot.
  6. Proceed little by little, ensuring that the mixture stays boiling all the time.
  7. When all the tomato is in, simmer for 5 minutes.
  8. Add the prepped veg.
  9. Once a simmer is reached, let simmer for about 20 minutes or until added veg is soft.
  10. Stir often to prevent sticking or scorching.
  11. Pass through food mill (or a strainer) to get out tomato peel and seeds.
  12. Put back in pot.
  13. Add salt (optional).
  14. Re-heat the juice, but don't let boil.
  15. Ladle hot juice into heated jars, either half-litre (pint) OR litre (quart).
  16. Leave 2 cm (1/2 inch) headspace.
  17. To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
  18. To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
  19. If using salt OR salt sub, to each half-litre (pint) jar add 1/2 teaspoon; to each litre (quart) jar add 1 teaspoon.
  20. Debubble, adjust headspace.
  21. Wipe jar rims.
  22. Put lids on.
  23. Process in a water bath or steam canner.
  24. Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.