Are you tired of store-bought vegetable juices that lack flavor and freshness? Get ready to embark on a culinary journey that will revolutionize your home preserving skills! This ultimate homemade Tomato Vegetable Juice recipe isn't just a simple canning project—it's a delicious way to capture the peak of summer's harvest in a jar. With just a few hours and some fresh produce, you'll create a vibrant, nutrient-packed juice that will have your family and friends begging for your secret recipe.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 6 quarts
Ingredients
- 12 pounds ripe tomatoes
- 1 pound carrots, chopped
- 1 pound celery, chopped
- 1 pound bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice per jar
Instructions
- Wash and sterilize 6 quart-sized canning jars, lids, and rings in hot, soapy water. Rinse thoroughly and keep warm.
- Prepare a large water bath canner by filling it with water and bringing to a gentle simmer.
- Wash all vegetables thoroughly under cool running water. Remove any blemishes or soft spots from tomatoes.
- Core and roughly chop tomatoes. Chop carrots, celery, bell peppers, and onion into small, uniform pieces.
- In a large, heavy-bottomed stockpot, combine all chopped vegetables and minced garlic.
- Cook the vegetable mixture over medium heat, stirring frequently, until vegetables begin to soften and release their juices, approximately 30 minutes.
- Use an immersion blender or transfer mixture to a food processor to puree until smooth and consistent.
- Return pureed mixture to pot and add salt and black pepper. Simmer for an additional 30-45 minutes, stirring occasionally to prevent scorching.
- Add 1 tablespoon of lemon juice to each sterilized jar to ensure proper acidity for safe preservation.
- Carefully ladle hot vegetable juice into prepared jars, leaving 1/2 inch headspace at the top.
- Remove air bubbles by running a clean knife or spatula around the inside of each jar.
- Wipe jar rims clean with a damp, sterile cloth to ensure proper sealing.
- Place sterilized lids and rings on jars, tightening to fingertip-tight.
- Carefully lower filled jars into the simmering water bath canner, ensuring jars are completely covered by 1-2 inches of water.
- Process jars in boiling water bath for 40 minutes, adjusting for altitude if necessary.
- Turn off heat and let jars sit in canner for 5 minutes before removing.
- Remove jars and place on a clean, towel-lined countertop. Allow to cool completely, undisturbed, for 12-24 hours.
- Check jar seals by pressing center of lids. If they do not move, jars are properly sealed and can be stored in a cool, dark place for up to 12 months.
Tips
- Choose the ripest, freshest tomatoes for the most flavorful juice. Local farm or garden tomatoes work best.
- Use a stainless steel or enamel-coated pot to prevent metallic flavors and potential reactions.
- Always use fresh, clean canning jars and new lids to ensure proper sealing and food safety.
- Invest in a good quality immersion blender for smooth, consistent texture.
- Adjust salt and pepper to taste, but don't reduce the lemon juice as it's crucial for preservation.
- Label your jars with the date of canning to track freshness.
- Store in a cool, dark place away from direct sunlight to maintain quality.
- If you're new to canning, consider watching online tutorials for visual guidance.
- Always follow proper canning safety procedures to prevent foodborne illnesses.
- Experiment with additional herbs like basil or oregano for unique flavor variations.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 8g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
