How to make it

  • Coarsely chop the tomatoes and plum tomatoes, onions, pepper, celery and garlic. A food processor helps at this point.
  • Place the veggies in a large pot; add 2 1/2 quarts of water and the parsley, simmer over moderate heat until the veggies are very soft.
  • Push the veggies and their juice through a sieve with pressure to extract the maximum amount of juice.
  • Strain and return to stove and bring to boil, add sugar as the juice heats.
  • When boiling add lemon juice, along with salt and pepper to taste.
  • Cool in refrigerator before serving.
  • Or you can preserve in glass canning jars according to standard canning procedures.
  • *To insure safe results for high acid vegetables, processing means to submerge the canning jars in a boiling water bath of 212 degrees F.
  • Sterilize all equipment including jars, screwbands and lids by immersing in boiling water for 10 minutes. Keep submerged until ready to use.
  • Bring the water in the processing container to a full rolling boil before adding canning jars and make sure at least 3 inches of water cover the jars during the entire processing.
  • Make sure the processing container has a rack on which to place the canning jars that rests at least 3/4 inches from the bottom of the container.

Reviews & Comments 3

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  • otterpond 6 years ago
    I was looking for how to make tomato juice and there you were city girl.
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    " It was excellent "
    jeannej ate it and said...
    ooohh thanks! gonna try this soon!
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  • thegoldminer 9 years ago
    Guess I know what to make this summer from my 17 tomato plants! Nice. JJ
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