Ingredients Jump to Instructions ↓

  1. 1 quart of juice from each 2 quarts of whole tomatoes

  2. Fully ripened Italian-type plum or pear tomatoes, without spoiled spots or bruises

  3. For each 2 quarts of whole tomatoes add:

  4. 1/2 medium red or green sweet pepper, chopped

  5. 1/2 small onion, peeled and chopped

  6. 1/2 clove garlic, peeled and sliced

  7. 1/2 to 1 rib celery (depending on size), with leaves, chopped

  8. 1/4 teaspoon whole black peppercorns

  9. 1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)

  10. 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander

  11. 1/4 bay leaf

  12. 2 or 3 small sprigs parsley

  13. 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil

  14. 1/4 teaspoon mustard seeds

  15. 1/2 teaspoon sugar, optional

  16. 1/2 or 3/4 teaspoon salt, or to taste

  17. strained fresh lemon or lime juice to taste (see note

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Wash the tomatoes well. Cut away any green or yellow parts and remove white orgreen cores. Quarter the tomatoes and measure them into a stainless steel orenameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cutup.

  3. Add to the tomatoes, sweet pepper, onion, garlic, celery, peppercorns, hotpepper (if using), coriander, bay leaf, parsley, basil and mustard seeds. Bringto a boil, then simmer, stirring occasionally, until the vegetables are soft.

  4. Force the vegetables through the finest disc of a food mill. Sieve the juice ifit isn't smooth enough, or if any seeds have passed into it. If the juice seemstoo thin, let it settle, then skim off and discard the thin liquid on top.

  5. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you areincluding it) and strained lemon or lime juice to taste.

  6. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle itinto clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, puton two-piece lids and fasten the screw bands.

  7. Set the jars on a rack in a deep kettle half filled with boiling water. Addboiling water to cover the jars by at least 2 inches. Bring to a boil, cover,and boil hard (process) for 15 minutes for quarts, 10 minutes for pints.

  8. Forevery 1,000 feet above sea level add an additional minute, i.e.

  9. 000 feetequals 1 additional minute, 2,000 feet equals 2 additional minutes, 3,000 equals3 additional minutes, etc.

  10. Remove the jars from the boiling-water bath and cool.

  11. Note: Because you want highly seasoned cocktail juice, you'll undoubtedly addenough lemon or lime juice to ensure that the juice is acid enough to be cannedsafely in a boiling-water bath.

  12. A Note On Canning Safety: Tomatoes, because of their acid content, have in pastyears been considered safe to can in a boiling-water bath. However, in recentyears hybridizers have developed "sub-acid" varieties that may be on theborderline of acid content where the safe canning of tomatoes or their juice isconsidered to be on the safe side. Taste the juice before canning it, if it lackstartness, be sure to add enough lemon juice to re-create the characteristicpleasant tomato sharpness


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