Tomato Juice

  • Yield 10 to 12 cups

Great in aspic and Bloody Marys.


1/2 -- bushel firm ripe tomatoes, washed and cut into pieces
2 large onions
1 bunch celery, cut up
15 whole cloves
2 teaspoons mustard seed
1 teaspoon whole peppercorns
1 -- bay leaf
1/2 cup sugar
-- Salt to taste (about 1 teaspoon to 1 quart juice)


  1. Combine first 7 ingredients; cook until soft and the juice flows freely.  Press through a fine sieve.  Add sugar and salt to the strained juice; bring to a good boil.  Fill sterilized jars and seal at once with sterile lids.

Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).




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