Spicy Tomato Juice Recipes

Steps:

• Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

Steps:

• Combine tomato juice, vinegar, sugar, horseradish, Worcestershire sauce, adobo seasoning, and onion powder in a 2-quart container. Mix well and chill for at least 1 hour.

Steps:

• Place celery in a juice extractor; process, extracting about 1/2 cup juice. Transfer to bowl of a food processor or jar of a blender.
• Add chopped tomatoes, jalapeno, lemon juice, celery seed, black pepper, and salt. Process until fairly smooth, with some texture remaining. Garnish with chile peppers, and serve over ice, if desired.

Steps:

• Chop tomatoes, celery, onion, and beets.
• Place them in crockpot.
• Cover; cook on low 8-10 hours.
• Press mixture through a sieve.
• Return the extracted juice to crockpot and cook on high for half an hour.
• Add remaining ingredients and cook for 15 minutes.
• Chill.

Steps:

• Combine all ingredients in glass pan. Heat throughly. Pour into 6 pint jars process in water bath 30 minutes.