MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Tomato Juice
Categories: Vegetables, Soups
Yield: 2 Quarts

12 md Tomatoes; very ripe, cored,
- quartered *
1/2 c Water
1/3 c Coarsely chopped onion
2 Ribs celery; coarse chopped
1 ts Minced fresh parsley
1 Bay leaf
1 ts Salt
1/4 ts Sweet paprika
1/4 ts Salt
1/4 ts Sugar
Your favourite hot sauce;
- optional

* UDD says - For a really striking juice - use yellow
tomatoes.

Combine first 6 ingredients into Dutch oven, bring to
a boil.

Reduce heat.

Cover and simmer 30 minutes.

Remove from heat.

Put vegetable mixture through a chinois, Foley food
mill or sieve.

Stir in salt, paprika and sugar.

Chill thoroughly.

Serve over ice if desired.

NOTE: Tomatoes are low in acid, so you'll need to add
acid to prevent spoilage if you plan to can your juice.
The easiest way to do this is to add a teaspoon of lemon
juice or citric acid to each of the canning jars.

Yield 2 US quarts

Recipe from: http://www.food.com (originally in Gourmet
Magazine)

Uncle Dirty Dave's Kitchen

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