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Canning: Vegetable Juice

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  • Ready in: Prep: 30 M, Cook: 30 M, Process: 20 M, Total: 1 H 20 M
  • Complexity: medium
  • kcal: Per 1-cup serving: Calories 40 (From Fat 5); Fat 1g (Sat 0g); Chol 0mg; Sodium 25mg; Carbs 9g (Dietary Fiber 2g); Protein 2g.
Canning:  Vegetable Juice

Looking for a good vegetable juice without all the "extras" that you can't pronounce? Look no further!


  • 8 quarts tomatoes
  • 4 medium carrots, peeled and sliced
  • 3 onions, chopped
  • 4 stalks of celery, chopped
  • 2 medium beets, peeled and chopped
  • 3 green peppers, cored and chopped
  • Salt (optional)
  • 10 tablespoons lemon juice
  • Step by Step Directions

    1. Core and chop the tomatoes and place them in a 6-quart pot. Add the remaining vegetables and bring to a boil over medium-high heat. Reduce heat and simmer until all vegetables are soft, about 20 minutes.

      Strain the cooked vegetables through a food mill and return them to the pot. Return the juice to boiling.

      Ladle the boiling juice into the prepared jars. Release any air, adding 1 tablespoon lemon juice to each quart jar.

      Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes. When the processing time is done, allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. Prior to drinking or tasting, boil the food for 15 minutes. Use any unsealed jars within 2 weeks.

      Yields:  10 Quarts

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