Makes 24 Quarts
The recipe below produced a thinner juice. Still very pleasing to drink and extremely tasty for chili and soup!
- 12 pounds of vine, in the field, ripened tomatoes
- 4 medium beets
- 2 medium onions (we used yellow)
- 2 large green peppers
- 6 carrots
- 6 celery stalks
- 1 cup parsley
- 1 tablespoon canning salt
- 8 green onions – using only the whites with 1-2 inches of the green top
- 2 Tablespoons black ground pepper
- 1/6 cup sugar (our canner that we boiled the juice in held two batches and we added 1/3 cup of sugar to that).
- Clean all vegetables thoroughly. Place in 6 pound (tomatoes) batches for manageability. We did peel the beets but not the carrots. Cut core from tomatoes and any bad spots from any of the vegetables you are working with. Remove seeds from peppers. Cut into medium sized pieces so they will fit into the juicer that you use and juice. Ours was very foamy at this point and the waste was also very wet. We did re-juice the waste. Do Not remove foam, it will disappear when you bring the juice to a low boil.
- Place all juice in 29 quart canner (this was two 12 Lbs batches for us) add salt (and any other seasonings you would like, Tabasco, pepper, Worcestershire sauce…) and bring to low boil. Skim foam.
- Pour hot juice into hot, sterilized quart jars, lid, band, and process in boiling water bath canner for 15 to 20 minutes. Remove, check seal, let cool, un-band, clean outside of jar and store in pantry.