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Tomato Garden Juice Blend Recipe
|Diced carrots||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Bottled lemon juice/Citric acid||2 Tablespoon (adjust quantity as needed)|
Serving size: Complete recipe
Calories 1911 Calories from Fat 174
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6467.7 mg269.5%
Total Carbohydrates 418 g139.3%
Dietary Fiber 127.3 g509.3%
Sugars 275.2 g
Protein 91 g182.8%
Vitamin A 2011.7% Vitamin C 2300.9%
Calcium 111.1% Iron 158.2%
*Based on a 2000 Calorie diet
Remove core and blossom ends.
Cut into quarters.
Add vegetables and simmer 20 minutes.
Press through fine sieve or food mill.
If desired, season with salt.
Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar.
Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar.
Bring juice blend to a boil.
Pour hot juice into jars, leaving 1/4 inch head space.
Process pints 40 minutes and quarts 45 minutes in boiling water bath.