Garden Vegetable Juice

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.

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 47 kcal


  • 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)
Metric - US Customary


  1. Wash and chop celery, add to a pot.
  2. Wash, stem, seed and chop the bell pepper, add to pot.
  3. Wash, peel and dice carrot, add to pot.
  4. Wash, peel and chop onion, add to pot.
  5. Wash, chop parsley, add to pot.
  6. Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
  7. Stir all to combine.
  8. Put pot on burner, turn heat on, and bring to a simmer.
  9. This first simmer will take a while, stir often while it is getting started.
  10. Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
  11. Stir often to prevent sticking or scorching.
  12. Pass through food mill (or a strainer) to get out tomato peel and seeds.
  13. Put back in pot.
  14. Add salt (optional).
  15. Re-heat the juice, but don't let boil.
  16. Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
  17. Leave 2 cm (1/2 inch) headspace.
  18. To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
  19. To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
  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.