Tomato & Vegetable Juice Blend

Tomato & Vegetable Juice Blend is a delightful recipe that combines the freshness of ripe tomatoes with a medley of finely chopped vegetables to create a flavorful and nutritious juice blend. This versatile blend can be enjoyed on its own as a refreshing drink, used as a base for soups or sauces, or even incorporated into marinades for meats and vegetables. The process of making this juice blend involves crushing and simmering tomatoes to extract their rich flavors, adding a selection of vegetables for added depth, and then straining the mixture to achieve a smooth and silky texture. The addition of lemon juice or citric acid ensures the safety of the canned product, making it suitable for long-term storage.

Origin and History

The tradition of preserving tomatoes and vegetables in the form of canned juices dates back to the early 19th century when the necessity for food preservation led to the development of canning techniques. This method allowed people to enjoy the flavors of summer produce throughout the year, providing a convenient and nutritious option for households. Over the years, recipes for tomato and vegetable juice blends have evolved, incorporating different combinations of vegetables and seasonings to create unique and flavorful blends.

Unique Ingredients and Flavors

The key ingredient in this recipe is the ripe tomatoes, which form the base of the juice blend. When combined with a selection of finely chopped celery, onions, carrots, and peppers, the flavors are enhanced, creating a harmonious balance of sweetness and tanginess. The addition of lemon juice or citric acid not only adds a hint of brightness but also helps to increase the acidity of the mixture, ensuring safe canning practices. The use of salt, if desired, enhances the overall taste of the blend, adding a subtle seasoning that complements the natural flavors of the vegetables.

Cooking Techniques

The cooking process for the Tomato & Vegetable Juice Blend involves crushing and simmering the tomatoes to release their juices and flavors. The addition of finely chopped vegetables adds texture and complexity to the blend, creating a satisfying mouthfeel. Simmering the mixture for 20 minutes allows the flavors to meld together, resulting in a robust and well-balanced juice blend. Straining the cooked mixture through a sieve or food mill is a crucial step that helps remove any skins and seeds, resulting in a smooth and velvety consistency.

Canning Process

The canning process for the Tomato & Vegetable Juice Blend is essential for preserving the blend for long-term storage. By following the recommended process times and pressure canning guidelines based on altitude, you can ensure the safety and quality of the canned product. Proper acidification using bottled lemon juice or citric acid, along with the addition of salt for flavor, creates a well-balanced and shelf-stable juice blend that can be enjoyed throughout the year. The versatility of this blend makes it a valuable addition to any pantry, offering a convenient and flavorful base for a variety of dishes.

Tomato & Vegetable Juice Blend

A delicious combination of tomatoes, celery, onions, carrots, and peppers simmered to perfection, blended, and preserved for a flavorful juice blend.

Author: Mama's Cellar Courses: Canning

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Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins Difficulty: Intermediate Servings: 8 Estimated Cost: $ 15 Calories: 140 kcal Best Season: Summer

Ingredients

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Servings

Tomato & Vegetable Juice Blend Recipe Ingredients

• 22 lb Tomatoes (Needed per canner load of 7 quarts)
• 3 cup Celery, onions, carrots, and peppers (No more than 3 cups of any combination of these vegetables can be added per 22 pounds of tomatoes)
• 1 tsp Salt (Per quart, if desired)
• Bottled lemon juice or citric acid (To be added to jars according to acidification directions)

Instructions

Preparing Tomato & Vegetable Juice Blend

1. Crushing and Simmering Tomatoes

   Crush the tomatoes as if making tomato juice. Simmer the crushed tomatoes according to standard tomato juice-making procedures.

2. Adding Vegetables

   Add up to 3 cups of a combination of finely chopped celery, onions, carrots, and peppers to the simmering tomatoes. Simmer the mixture for 20 minutes.

3. Straining the Mixture

   Press the hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds.

4. Acidification and Salting

   Add bottled lemon juice or citric acid to the jars following the acidification directions. Optionally, add 1 teaspoon of salt per quart to the jars.

5. Reheating and Filling Jars

   Reheat the tomato-vegetable juice blend to boiling. Fill the hot mixture immediately into jars, leaving a 1/2-inch headspace.

Processing Tomato & Vegetable Juice Blend

1. Processing in Boiling-Water Canner

   Follow the recommended process time based on your altitude for canning in a boiling-water canner. Ensure jar size, style of pack, and altitude are considered.

2. Processing in Dial-Gauge Pressure Canner

   Follow the recommended process time and pressure based on your altitude for canning in a dial-gauge pressure canner. Ensure jar size, style of pack, and altitude are considered.

3. Processing in Weighted-Gauge Pressure Canner

   Follow the recommended process time and pressure based on your altitude for canning in a weighted-gauge pressure canner. Ensure jar size, style of pack, and altitude are considered.

Note

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes. Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process time for Tomato-Vegetable Blend in a boiling-water canner: Hot pack, jar size pints or quarts. Process time at altitudes of 0-1,000 ft is 35 min for pints, 40 min for quarts; 1,001-3,000 ft is 40 min for pints, 45 min for quarts; 3,001-6,000 ft is 45 min for pints, 50 min for quarts; above 6,000 ft is 50 min for pints, 55 min for quarts. Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure canner: Hot pack, jar size pints or quarts. Process time at 2,000 ft is 20 min for pints, 15 min for quarts, with 6 lb canner gauge pressure for altitudes of 2,001-4,000 ft, 12 lb for 4,001-6,000 ft, and 13 lb for 6,001-8,000 ft. Recommended process time for Tomato-Vegetable Blend in a weighted-gauge pressure canner: Hot pack, jar size pints or quarts. Process time at 1,000 ft is 20 min for pints, 15 min for quarts, with 5 lb canner gauge pressure at altitudes above 1,000 ft and 10 lb pressure not recommended.

Keywords: Tomato, Vegetable, Juice, Blend, Canning

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