Tomato Juice Blend

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

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  • Makes: 28 servings
  • Serving Size: 1/2 cup
  • Makes: 7 pints
  • Prep: 1 hr
  • Process: 35 mins
  • Cook: 35 mins

Tomato Juice Blend

Directions

  1. Wash tomatoes. Remove stem ends and cores; coarsely chop tomatoes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

From the Test Kitchen

Hot and Spicy Tomato Juice Blend:

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

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Nutrition Facts (Tomato Juice Blend)

  • Per serving:
  • 31 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 259 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 1 g pro.
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