Vegetable juice cocktail
Vegetable juice cocktail recipe in the canning category
Recipe ingredients:
- 15 pounds ripe, red tomatoes, coarsely chopped, to measure 8 quarts
- 1 large bell pepper, finely chopped
- 2 large onions, finely chopped
- 1 1/2 cups diced celery
- 2 bay leaves
- 12 fresh basil leaves or 2 teaspoons dried basil
- 1 tablespoon salt
- 2 teaspoons prepared horseradish
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons granulated sugar, optional
- 2 teaspoons Worcestershire sauce
- 1/2 cup lemon juice, or to taste
Recipe method:
- Place measured tomatoes and all ingredients except lemon juice in a 12 quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft.
- Remove basil, leave if fresh basil is used.
- Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous material.
- Return juice to pot, stir in lemon juice to taste and bring to a boil.
- Quickly pour into clean, hot quart jars, leaving 1/2 inch headspace. Seal.
- Process in boiling water bath for 30 minutes.
Tags: vegetable, juice, cocktail, recipe, canning, recipes, cooking