Gardener's Delight Tomato Vegetable Juice

By garciamoss

Ingredients

• 6 pounds of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped
• 2 cups chopped organic white or yellow onion
• 2 1/2 cups chopped organic celery
• 1 cup chopped fresh parsley (stems are fine)
• 2 Tablespoons honey
• 2 teaspoons salt
• 1 teaspoon cumin powder
• 6 drops hot sauce, such as Tabasco or Sriracha
• Splash or two of Worcestershire sauce
• Freshly ground pepper to taste

Details

Servings 6
Adapted from farmgirlfare.com

Preparation

Step 1

Put all the ingredients in a large stainless steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes.

If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a counter top blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill.

Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge.

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F. Do not boil. Add 2 Tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 Tablespoon lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a boiling water canner.