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Tomato Vegetable Juice

Tomato vegetable juice is both tasty and healthy. Loaded with lycopene as well as an assortment of vitamins it would be an excellent addition to the daily diet. A quick way to juice tomatoes for immediate consumption is to use a juicer or high-speed blender:

Quick Blended Tomato Vegetable Juice


3 cups of chopped tomatoes
1 stalk celery
1 clove garlic crushed
3 drops tabasco sauce
salt to taste
dash black pepper


In juicer or blender add garlic, tomatoes, and celery. If using a juicer, the spices can be added separate and then stirred in with a spoon. However, in blender the tabasco sauce, salt, pepper and any other spices (fresh parsley or basil is good) can be added during blending.

If the seeds make the taste too bitter, tomatoes can be cored before blending. Also might try adding a little sugar.

Juice in Quantity

If you have an abundance of tomatoes, it may be a good idea to can some quart jars of juice. This recipe makes 6 quart jars and consumes about 1/3 of a heaping bushel basket.


20 pounds of tomatoes
5 stalks celery juiced
3 cloves garlic
1 chopped onion
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
12 teaspoons lemon juice


Wash and cut off any bruised areas from the tomatoes. Begin to cut tomatoes into quarters and throw them into a large pot (one that will hold more than the 6 quarts you plan to make). Heat the first pound or so of tomatoes to boil. Add in chopped onions, celery, and spices (except lemon juice). Continue to cut and crush tomatoes, adding to the pot. Stir intermittently.

When all tomatoes have been added, simmer for an additional five minutes. Then press the hot juice through a sieve. This will remove seeds and skin. Add two tablespoon of lemon juice to each quart jar. Bring filtered juice back to a boil. Add up to 1 teaspoon of salt to jars if desired. Fill sterile jars with hot tomato juice and process in the same manner as if canning stewed tomatoes.

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