Tomato Juice

Tomato Juice
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Tomato Juice
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Votes: 1
Rating: 5
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Units:
Instructions
  1. Wash tomatoes well and place them in a large pot and cook over medium to low heat, stirring occassionally. Depending on how many you do, this will take any where from 20-30 minutes.
  2. When they are soft and they have released juices, turn off the heat. Using a sieve, press the tomatoes, a few at a time, through the sieve to release the juice. You will end up with tomato skins and seeds, which are great composted or I feed them to my chickens, they love them.
  3. Have your clean, hot jars ready. An easy way to heat your jars, place on a cookie sheet and put into a 300 degree oven for approx. 10 minutes.
  4. Put the hot juice into the jars adding a teaspoon of salt. More or less to your liking. Place a hot lid and ring on the jar and place into your hot water bath canner or use a pressure canner. That's my preference but use what you have.
  5. If processing using a hot water bath, bring water to a boil, place jars into pan, making sure the jars are covered and return water to a boil and process for 10 minutes. If using a pressure canner, process for 25 minutes at 10 pounds of pressure.
  6. Remove hot jars and let cool, label and enjoy!
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Vegetable Soup Mix

Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Ingredients
Servings:
Units:
Instructions
  1. If using fresh tomatoes, blanch them first to easily skin them and cut up. If you haven’t blanched before, bring a large pot of water to a boil, gently crop the tomatoes, a few at a time, into the water. It will only take about 30-60 seconds for the them to be ready. Usually the skin splits a little. Remove them and put into a bath of cold water to stop the cooking and to make them easier to handle. Once cooled enough to handle, remove the skins, core them (removing the stem portion) and cut up into chunks.
  2. Add all the vegetables to a large stock pot. Add broth/water and bring to a boil for about 5 minutes or so. Season with salt and pepper, if using.
  3. Make sure you have clean jars and hot preferably or at least warm, not cold jars. Hot liquid into cold jars doesn’t do well. Leave about an 1” headspace and add your lid.
  4. I processed the jars at 10 pounds of pressure for 75 minutes. Pints would be about 60-65 minutes.
Recipe Notes

NOTE: A similar version has been a Valenti Family staple for years and years. I love the convenience and it’s a great way to enjoy your garden bounty or that of your local markets. I always use organic when possible and highly recommend it for you as well. Eliminating toxins and pesticides leads to a healthy gut system and overall good health.
This is also a great base, which means add meat if you wish or if you like other veggies, feel free to add or replace items. The key is to make something you and your family will eat and enjoy!

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