Vegetable Juice-Stewed

Makes 24 Quarts

  • 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 C parsley
  • 1 Tbs canning salt
  1. Clean all vegetables thoroughly. (Do not add salt and any spice that you plan to add at this time) Place in 6 pound (tomatoes) batches for manageability. We did peel the beets but not the carrots.
  2. 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 and cook until vegetables are cooked through (slightly tender but not mush). Carrots and beets will be very firm and celery will still be whole. Tomatoes should be cooked through. Bring to low boil, stirring so as not to burn on the bottom of your pot. Do Not add water! Your tomatoes will produce their own juice as soon as they start to cook!
  3. Place stewed vegetables through the juicer (I highly recommend a high quality juicer to handle the quantity.) Do not remove foam at this point. Place all juice in 21 quart canner (this was two 12# batches for us) add salt (and any other seasonings you would like, Tabasco, pepper, Worcestershire sauce…) and bring to low boil. Skim foam.
  4. 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.

 

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