Tomato Garden Juice Blend

 Don and Bonnie tried several new-to-them recipes for tomatoes last summer; they shared this vegetable juice blend that we liked even better than canned V-8 juice.  They used a food mill for making puree.     They were able to use all garden produce for this recipe except celery.  You must use bottled lemon juice so it has a consistent acidity for water-bath canning.  They raise Roma tomatoes for products like this so as they are meaty and not so watery. 
Delicious…and too good to use for cooking…we used it all as a beverage.

            

Tomato Garden Juice Blend

  22            pounds  tomatoes

     3/4           cup  carrots -- diced

     3/4           cup  celery -- chopped

     3/4           cup  green pepper -- chopped

     1/2           cup  onion -- chopped

     1/4           cup  parsley -- chopped

  1                 tablespoon  salt -- optional

                      bottled lemon juice

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking.

Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seeds. Stir in salt, if desired.

Heat juice 5 minutes at 190°F. Do not boil. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving ¼-inch headspace. Adjust two-piece caps.

 Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.  Water must cover jars by 1 inch.

14 pints or 7 quarts (approximately)

  "Ball Blue Book"

  "7 quarts or 14 pints"