Ingredients:
– 2 cups chopped tomatoes (fresh or canned)
– 1 cup chopped cabbage
– 1 cup chopped carrots
– 1 cup chopped celery
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp cayenne pepper (optional)
Instructions:
1. Combine all ingredients in a large pot.
2. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
3. Use an immersion blender or regular blender to puree mixture until smooth.
4. Strain mixture through a fine-mesh sieve or cheesecloth to remove solids.
5. Transfer juice to a clean pot and bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Remove from heat and let cool.
8. Refrigerate or can juice for later use.
Canning Instructions:
1. Sterilize jars and lids in boiling water for 10 minutes.
2. Fill hot, sterilized jars with juice, leaving 1/4 inch headspace.
3. Process jars in boiling water bath for 20 minutes.
4. Remove jars from water bath and let cool.
5. Store sealed jars in a cool, dark place.
Note: This recipe makes about 4-6 cups of juice, depending on desired consistency. You can adjust ingredient quantities to taste.
