Snappy Tomato-Juice Cocktail

Course : Vegetables
Serves: 3 quarts
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1/2 teaspoon black peppercorns
2 medium dried whole hot red peppers
1 clove garlic -- crushed
10 pounds firm ripe tomatoes
3 medium chili peppers OR
1 can whole green chilies (4oz)
1/2 cup chopped onion
1/2 cup chopped celery with leaves
6 tablespoons lemon juice
1 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Preparation / Directions:

On 3 layers of cheesecloth, combine peppercorns, red peppers, and garlic. Gather up sides and tie with cotton string. Set aside. Wash tomatoes and remove stems and cores. Cut 4-6 tomatoes into quarters, or enough to cover bottom of a 8-qt. pot. Use a wooden spoon to stir and crush tomatoes until juices begin to flow. Cut and add remaining tomatoes. Bring to a boil over med-high heat. Add green chilies, onion and celery. Add spice packet. Reduce heat to low; simmer until veggies are soft, about 45 min. Remove and discard spice packet. Press veggies through a food mill or sieve into a 4-qt. pot. Discard pulp and seeds. Stir in remaining ingredients Bring juice to a boil over med-high heat. Pour hot juice into hot sterilized 1-1/2 pint jars, leaving 1/4" headspace. Process in boiling water bath for 35 min. for 1-1/2 pt or qt. size jars.

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