Carrot and sweet pepper give this tomato juice blend subtle sweetness.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Wash tomatoes. Remove stem ends and cores; coarsely chop tomatoes.

  • In an 8- or 10-quart stainless-steel, enamel, or nonstick heavy pot combine the tomatoes, celery, onion, carrot, and sweet pepper. Bring to boiling, stirring frequently; reduce heat. Simmer, covered, about 20 minutes or until tomatoes are soft, stirring frequently.

  • Press tomato mixture through a food mill or sieve to extract juice (you should have about 15 cups juice). Discard solids. Return juice to the pot. Stir in salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency, stirring occasionally.

  • Add 1/4 teaspoon citric acid to each seven hot sterilized pint canning jars. Ladle hot juice into jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

  • Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

Hot and Spicy Tomato Juice Blend:

Substitute finely chopped jalapeño, serrano, or other chile peppers (do not seed) for the red sweet pepper.

Nutrition Facts

31 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 259 mg sodium. 398 mg potassium; 7 g carbohydrates; 2 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 1654 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 0 mg iron;