VEGETABLE JUICES RECIPES RECIPES

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VEGETABLE JUICE RECIPE | MARTHA STEWART



Vegetable Juice Recipe | Martha Stewart image

Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 6

3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks
7 celery stalks, each cut into 3-inch pieces
1/2 pound carrots, each cut into 3-inch pieces (do not peel)
1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
1/4 teaspoon coarse salt
2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving

Steps:

  • Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.

Nutrition Facts : Calories 140 g, FatContent 1 g, ProteinContent 5 g, SodiumContent 401 g

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

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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