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Six-Vegetable Juice

SUBMITTED BY: Deborah Moyer

"Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
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PREP TIME  35 Min
COOK TIME  30 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 5 pounds ripe tomatoes, peeled and chopped
  • 1/2 cup water
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 cup lemon juice
  • 2 tablespoons chopped onion
  • 1 tablespoon salt
  • 1 small serrano pepper*

DIRECTIONS

  1. In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired form peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

FOOTNOTE

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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