Prep 15 mins
Cook 15 mins
This is not a tried recipe but an adaptation from my "Juicer" recipes. It is expensive to make in off season as 12 tomatoes only make 4 glasses of juice. You can enhace the flavor by adding a slice of onion, a bay leaf & a bit of parsley or leave it plain. The tabasco is nice as it takes up the slack from no salt.Please let me know if it turns out. The request was for a low sodium
- 12 medium tomatoes, peeled & cored
- 2 celery ribs, chopped fine
- 1⁄2 cup water
- 1 teaspoon Tabasco sauce (optional)
- Chop the tomatoes fine and process them in a blender or food processor until just juice.
- Add celery ribs and tabasco (if using) and process further.
- Put into a saucepan and simmer for 15 minutes add water.
- It's ready.
We have a very nice sized garden and always have a great crop of tomatoes each summer.I can at least 50 to 75 quarts each year.Depending on what I want to can, whether it be plain tomato juice with nothing added,no salt no lemon juice, just plain tomato juice natural.I make Bloody Biker Bloody Mary's juice, Tomato Sauce, canned Roma Tomatoes whole, stewed tomatoes and salsa! But, plain canned tomato juice can be used for just about anything that calls for juice.I use it as starting base for homemade Chili.I always keep 1 quart cold in the frig just to drink. If you have a Kitchen Aid mixer, take a look at the picture of the attachment here. It make it so much faster to can any types of juice! Thanks Bergy!
This had a very good taste, the celery added a more "vegetable" type taste to it. It was as good as the canned vegetable juice from the grocery store. I left out the Tabasco sauce and added just a little salt to it. I think I'll also try it without the celery when I feel like having plain tomato juice. Your instructions were very easy to follow also. I appreciate that a lot! Thanks for sharing this recipe!