Jumping Vegetable Juice
This is a healthy beverage that can be canned and drunk just like you would commercial vegetable drinks. It can also be frozen.
INGREDIENTS | MAKES 6 QUARTS
15 pounds fresh, ripe tomatoes, cut up
1 small yellow, orange, or red pepper, chopped
1 small green pepper, chopped
1 cup diced celery
2 diced carrots
2 bay leaves
2 teaspoons dried basil
1 tablespoon salt
1 tablespoon freshly grated horseradish root
½ teaspoon pepper
1 teaspoon sugar
2 teaspoons Worcestershire sauce
Put all ingredients in a nonreactive pot; simmer 45 minutes. Stir periodically.
Put entire blend through a sieve or juicer to remove any fibers, skins, and seeds. Repeat to get a fine consistency.
Return to pan; boil. Pour liquid into hot quart jars, leaving ½ inch of headspace.
Process in hot-water canner 30 minutes. Let cool, then test lids.
The tomato, a member of the nightshade family, is really a fruit. Yet the tomato, in its almost infinite number of sizes, shapes, and colors, complements savory ingredients. It's also one of summertime's biggest hits and, although flavorful tomatoes are occasionally available throughout the year, their peak essence comes in mid-to-late summer.