Tomato-Vegetable Juice

Tomato-Vegetable Juice

American, Drink
  • 12 large tomatoes, peeled & crushed
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 2 tsp. salt
  • 2 tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • Put all ingredients in a large kettle, bring to a boil; cook 25-30 minutes or until vegetables are tender. Press through strainer or food press. Ladle into quart jars leaving 1/4” head space. Seal and process 15 minutes in hot water bath. Makes 2 quarts or 4 pints.
  • Mrs. Elmer Underdahl, Kenyon MN and Karen Bauer, Faribault, MN

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