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Tomato Juice Recipes


   Tomato juice has amazing health benefits, and makes a really tasty drink. It tastes great on it's own and combined with other juices, flavors and spices. Tomato juice is a healthy, tasty drink that can help rejuvenate your energy. Experiment with different spices and flavors to find your favorite flavor. You can also combine tomato juice with apples, but we recommend you do not mix with any other fruits.
   New medical research suggests that having lycopene in your diet may help prevent cancer. Lycopene can be found in tomatoes, and is best in a concentrated form or as fresh juice. The study involved 30 men with localized prostate cancer who were scheduled to undergo surgical removal of the prostate. For three weeks before the surgery, the men were arbitrarily selected to receive either a 15-milligram capsule of lycopene as a pure tomato extract, twice a day, or no intervention. Following removal of the prostates, the glands were analyzed to decide whether there were any differences between the two groups studied.
   The investigators established that the group treated with lycopene supplements had smaller tumors; the cancer was more frequently restricted to the prostate, meaning the cancer did not spread to nearby tissue and organs. Levels of serum PSA (prostate specific antigen, a universal marker used to identify prostate cancer) actually decreased during the 3-week period that the men took the lycopene supplement. In addition, the tumors in participants who consumed lycopene showed signs of regression and decreased tumor.
   Another study has indicated that tomato juice contains a factor which inhibits platelets in blood from clumping together and forming blood clots. Although it has never been studied, it has been noted that this may be beneficial to diabetes sufferers. The study had found that tomato juice actually thinned the blood of people with type-two diabetes. The juice had reduced "Platelet aggregation", (the ability for the blood to clot.) The study included 14 men and 6 women, aged 43 to 82 with type-two diabetes, and without any history of blood clotting difficulties. Neither of the participants were taking aspirin. The participants were arbitrarily selected to consume 250 millilitters of tomato juice, or a placebo, tomato flavored beverage, every day for three weeks. They were told to maintain their normal diet. Blood samples were collected at the beginning and at the end of the study, and then analyzed. Platelet aggregation had dramatically decreased by the end of the trial for those drinking the pure tomato juice. Those drinking the placebo juice had no relevant changes in their platelet aggregation.
Canning Tomato Juice

3 1/2 pounds tomatoes
Sugar, optional
Wash, drain and remove core and blossom ends. Cut tomatoes into quarters or leave whole. Put tomatoes into a large saucepan or kettle and simmer until soft, stirring often. Press through a sieve, strainer, or food mill and return juice to the pan or kettle. Heat juice just to boiling. Pour or ladle juice into hot pint or quart jars to within 1/4 inch of the tops. Add 1 teaspoon salt or 2 teaspoons salt sugar mixture (1 part salt to 2 parts sugar) to each quart, if desired. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a pressure cooker at 5 lbs. 10 minutes for pints, 15 minutes for quarts.
Cucumber Tomato Parsley Lemon Juice

1 cucumber
3 tomatoes
1 small bunch fresh parsley
1/2 lemon
Process the ingredients through your home juicer.
Delicious Tomato Juice

6 tomatoes
1 cup beet leaves
1 slice lemon
Cut the tomatoes into sections and chop up the beet leaves. Juice everything in the order given in the ingredient list.
Easy Tomato Juice

1 (6 oz can) tomato paste
6 cups water
1 tablespoon salt
1 tablespoon lemon juice
Tabasco, optional
Mix thoroughly, put in a pitcher with sealable lid and refrigerate.
Garden Tonic (Juice)

Handful of spinach
3 stalks of celery
2 stalks of asparagus
1 large tomato
1 cherry tomato (garnish)
Bunch up the spinach and juice with the celery the set aside. Juice the asparagus with the tomato. Combine the two mixtures, stir and garnish with the cherry tomato.
Garlic Tomato Juice

2 tomatoes
2 apples
1 clove garlic
1 sprig parsley
Core the apples and cut into sections. Cut the tomatoes into sections. Juice everything.
Herbed Tomato Juice

1 1/2 pounds ripe tomatoes, quartered
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
2 teaspoons thyme leaves
2 teaspoons coarsely chopped tarragon
1 small garlic clove, minced
1 1/2 teaspoons sherry vinegar
Pinch of cayenne pepper
Salt and freshly ground black pepper
In a food processor, combine the tomatoes, olive oil, red wine vinegar, thyme, tarragon, garlic, sherry vinegar and cayenne and process until smooth. Season lightly with salt and black pepper. Transfer the puree to a bowl and refrigerate for at least 1 hour and up to 1 day. Just before serving, strain the tomato juice through a fine sieve, pressing on the tomatoes. Season again with salt and pepper. Whisk until frothy, then pour into small cups and serve.
Homemade Tomato Juice 1

Very ripe tomatoes
Pickling salt
White sugar
Lemon juice
Clean and wash very ripe tomatoes, cut in quarters. Put into large kettle and add enough water to come to just below the top of tomatoes. Bring to a boil and let boil about 1 minute. Put through a cone shaped sieve, using the accompanying pestle. Put juice back in kettle and bring to a boil. Immediately fill sterilized quart sealers with boiling juice. Add 1 teaspoon pickling salt, 1 teaspoon sugar, and 1 tablespoon lemon juice to each jar. Seal jars and shake to dissolve sugar and salt.
Homemade Tomato Juice 2

3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar, to taste
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes. Force mixture through a sieve, chinoise, or food mill. Cool completely. Store covered and chilled. Will last for about 1 week in the refrigerator.
Jewel's Great Canned Tomato Juice

Fresh raw tomatoes, fully ripe and unpeeled
1 tsp canning salt per quart
The amount of canning supplies will depend on the quantity of tomatoes you are working with. Do not peel red ripe tomatoes, just cut into quarters and remove hard core from center. Put 3 to 4 blenders full of tomatoes that have been blended well into boiling pot on medium high heat. The blending will help by giving you some juice to start off with. Boil all of the cut up tomatoes until peelings are tender, about one hour, stirring frequently. Let cool. Dip by dippers full into blender and briefly blend, then run through juicer. You should have nothing left but a few peelings and the seed. After juicing is complete, put one teaspoon salt into quart jars, have canning funnel ready and the hot/boiling jar lids and rings. You can blend other vegetables now, if desired (or you can run these vegetables through the blender first - your choice); just juice them and add to the tomato juice. Blended carrots, celery, etc can be added, but an alternative method is to add these at the beginning to boil along with the sliced tomatoes.
   Heat juice to the boiling point and fill quart jars, sealing them with lids and rings. When seven jars are filled, have canner hot with two quarts of water inside. Place jars in hot water in canner and can on five pounds pressure for ten minutes. Turn out onto counter top with a towel placed on top to guard against the heat. Don't move the jars until the next day when jars have had time to completely cool. Be sure that you don't place the jars to cool in a drafty place.
Six-Veggie Juice

2 tomatoes
2 carrots
1 piece (5 inch/12 cm) cucumber
Half sweet red pepper, stemmed and seeded
1 green onion
1 tsp (5 ml) chopped jalapeño pepper
Pinch salt
Using electric juice extractor, press tomatoes, carrots, cucumber, red pepper, green onion and jalapeño. Whisk in salt to combine.
Spicy Tomato Juice

13 pounds ripe tomatoes (about 40 medium)
2 celery ribs, coarsely chopped
3 medium onions, coarsely chopped
1 medium green pepper, coarsely chopped
1-1/2 cups chopped fresh parsley
1/2 cup sugar
1 tablespoon Worcestershire sauce
4 teaspoons salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Quarter tomatoes; place in a 6-qt. kettle. Add the celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. Cool slightly; put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to a boil. Remove from the heat; cool. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months.
Tomato Country (Juice)

4 ripe tomatoes
1 cup green lettuce, packed
Cut the tomatoes up into sections and juice everything in the order given in the ingredient list.
Tomato Juice 1

3 cups chopped tomatoes
1 stalk celery
1 cucumber
3 drops stevia (optional)
1/2 teaspoon himalaya sea salt
Cayenne pepper
Juice the tomatoes, celery, cucumber in your juicer. Add drops stevia if you like a sweeter taste, salt, pepper and cayenne pepper to taste.
Tomato Juice 2

5 pounds ripe red tomatoes, cored and quartered
1 small red onion
1 stalk celery with leaves
Coarse salt
Freshly ground black pepper
Place the tomatoes, onion, and celery in a large pot set over medium heat. Pass the tomatoes through a food mill fitted with the fine blade or a fine. Taste and season with salt. Chill, and serve within 3 days.
Tomato Juice 3

5 tomatoes
Juice together to create fresh tomato juice.
Tomato Haven (Juice)

6 carrots
2 tomatoes
1 stalk celery
Cut the tomatoes up into sections and juice everything in the order given in the ingredient list.
Yummy Hot Tomato Juice

1 can (64 oz) tomato juice
1/2 C butter or margarine
1/2 t Worcestershire sauce
Pour the tomato juice into a large pan. Add the butter and Worcestershire sauce. Over high heat bring to a rapid boil. Remove from heat and cool completely. Place in freezer containers and freeze for up to 3 months. To reheat, remove soup from freezer container by running under some warm water. Cover the bottom only of a large saucepan with water. Place soup in the pan. Heat on medium until boiling, stirring occasionally.


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