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"The belly rules the mind."--Spanish Proverb

Bev's Vegetable Juice Recipe

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This recipe for Bev's Vegetable Juice is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 bushel (26 lb.) Ripe Tomatoes
1 full stalk Celery, chopped
3 Onions, chopped
5 Green Peppers, chopped
1 tsp. Celery Seed
6 whole Cloves
1 1/2 c. Sugar
2 1/2 T. Salt
Juice of 2 Lemons
Directions:
Directions:
Place tomatoes, celery, onions, peppers, celery seed and cloves in a sauce pot and bring to a boil. Boil at least an hour. When celery is soft, run through a Foley food mill or colander. Return to sauce pot and add sugar, salt and lemon juice. Boil again. Ladle into 10 hot, sterilized quart jars. Add lids and process in hot water bath or pressure cooker according to directions for your canner.
Number Of Servings:
Number Of Servings:
10 quarts
Personal Notes:
Personal Notes:
I like to use this for spaghetti sauce and chili. With the vegetables, it is very healthy and delicious.

 

 

 

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