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Homemade Food In Jars: Spicy Tomato Juice

October 08, 2014

We are still knee-deep in tomatoes!  If you are too, here's a favorite use for quite a few of them.

Similar to the popular V-8 juice, this homemade version has a bright, fresh, tomato flavor coupled with a complex and slightly spicy base.  And much less sodium.  It's great on it's own or added to soup or pasta but also makes an outrageous Bloody Mary!

Spicy Tomato Juice
Makes:  approx. 4 pints

8 pounds ripe tomatoes
1 cup chopped celery {approx. 2 stalks}
1/2 cup chopped onion {1 medium}
6 Tablespoons lemon juice
2 Tablespoons granulated sugar
1 Tablespoon Worcestershire Sauce
2 teaspoons prepared horseradish
1 teaspoon salt
1/4 teaspoon Tabasco sauce

Wash and core tomatoes.  Coarsely chop them and transfer tomatoes to a large colander set in the sink.  Drain.  Measure 19 cups coarsely chopped tomatoes and add to a large stainless steel, enamel or nonstick heavy pot.

To the tomatoes, add the celery and onion.  Bring to a boil over medium-high heat, stirring often.  Once boiling, cover pot and reduce heat to medium low.  Simmer 15 minutes, or until tomatoes are soft, stirring often to prevent sticking.

Prepare 4 pint jars, lids and rings for hot water bath canning.

Press the tomato mixture through a food mill to extract the juice.  Discard seeds and skins.  Measure 12 cups of juice and return to the pot.  Bring to a boil over medium-high heat, stirring often, and reduce heat to simmer, uncovered for 20 minutes.  Stir often.

Remove from heat and measure 10 cups juice.  Return to pot.  Stir in lemon juice, sugar, Worcestershire, horseradish, salt and hot pepper sauce.  Return to boiling over medium-high heat, stirring often.  Simmer, uncovered, 10 more minutes.

Ladle hot juice into hot, sterilized, pint canning jars leaving 1/2 inch headspace.  Wipe jar rims and add lids and rings.

Process filled jars in hot water canner for 35 minutes {start timing when water returns to a boil}.  Remove jars from canner and allow to cool, undisturbed.

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