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"


  1. Do you think cider vinegar could be used in place of the lemon juice? I've been eating canned beets (from the store) because they're supposed to be so good for me, but I hesitate to drink the juice because it's so salty and I don't eat very much salt anymore. Been thinking about just freezing that juice and adding it to some kind of tomato juice cocktail recipe when the time is right. I sure enjoyed my "tomato juice" that I canned last year, don't know if I followed proper procedures, but I used the watery liquid that I skimmed off when I made tomato sauce from my garden tomatoes, added 1/4 tsp salt and 1/8 tsp citric acid per quart. I don't like thick tomato juice, and there was plenty of tomato flavor in this "tomato sauce by-product" that I hear some people say they just throw away.

    Looking forward to trying this recipe. Keep 'em comin'!! Hugs, Ilene

    1. I'm not a canning expert...I would guess the cider vinegar could be used, but I don't know if the amount would be the same as the lemon juice. If it wasn't enough acid, your juice could spoil if you water-bath it.
      Perhaps your extension office could give you that information.


Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.