V 4 Tomato Juice Cocktail Recipe
Ingredients
| Tomatoes | 18 Pound | |
| Onions | 1/4 Cup (16 tbs), finely chopped | |
| Carrots | 1 Cup (16 tbs), finely chopped | |
| Celery | 2 Cup (16 tbs), finely chopped | |
| Sugar | 1/3 Cup (16 tbs) | |
| Pickling salt | 4 Tablespoon | |
| Celery seeds | 1 Tablespoon | |
| Cayenne pepper | 1/8 Teaspoon |
Directions
MAKING
1) Blanch the tomatoes into boiling water for 1/2 minutes to loosen the skin and cool in cold water
2) Peel off the skins and the cores and quarter them
3) Into a 12 quart kettle, place in them few at a time
4) Then add the vegetables into the kettle and boil
5) Into it add in the sugar and the spices
6) Simmer for about 20 minutes without the lid
7) Pour through a sieve and return the drained juice to boil
8) Pour into a 7 hot quart jars, filled up to the top
9) Wipe the jar and close the with the lids
10) Place the jars into a pot of boiling water for 35 minutes
11) Seal the jars tightly
SERVING
12) Serve the juices into glasses with a squeeze of lime
1) Blanch the tomatoes into boiling water for 1/2 minutes to loosen the skin and cool in cold water
2) Peel off the skins and the cores and quarter them
3) Into a 12 quart kettle, place in them few at a time
4) Then add the vegetables into the kettle and boil
5) Into it add in the sugar and the spices
6) Simmer for about 20 minutes without the lid
7) Pour through a sieve and return the drained juice to boil
8) Pour into a 7 hot quart jars, filled up to the top
9) Wipe the jar and close the with the lids
10) Place the jars into a pot of boiling water for 35 minutes
11) Seal the jars tightly
SERVING
12) Serve the juices into glasses with a squeeze of lime
Chef
