VEGETABLE JUICE INGREDIENTS RECIPES

SIX-VEGETABLE JUICE RECIPE: HOW TO MAKE IT

Six-Vegetable Juice Recipe: How to Make It image

Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 2 quarts.

Number Of Ingredients 9

Ingredients

5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers

Steps:

In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

Nutrition Facts : Calories 66 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 915mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

HOMEMADE VEGETABLE JUICE COCKTAIL RECIPE | ALLRECIPES

Homemade Vegetable Juice Cocktail Recipe | Allrecipes image

This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!

Provided by Stacy

Categories Drink Recipes

Total Time 1 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 10 quarts

Number Of Ingredients 15

Ingredients

15 pounds fresh tomatoes
2 cups chopped celery
3 large onions, peeled and cut into chunks
1 green bell pepper, seeded and chopped
2 medium beets
4 carrots
3 cloves garlic, peeled
¼ cup sugar
1 teaspoon black pepper
2 teaspoons prepared horseradish
? cup lemon juice
6 quarts water, or as needed
1 tablespoon Worcestershire sauce, or to taste
1 cup white sugar
¼ cup salt, or to taste

Steps:

Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

Nutrition Facts : Calories 66.6 calories, CarbohydrateContent 15.7 g, FatContent 0.4 g, FiberContent 2.7 g, ProteinContent 1.8 g, SaturatedFatContent 0.1 g, SodiumContent 30.7 mg, SugarContent 12 g

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