|"Vegetable Compound" on the left and straight tomato juice on the right.|
|Louis Bromfield at his famous farmstand at Malabar Farm [Mansfield Tourism].|
website I found her obituary.]
|I liked that we didn't have to peel the tomatoes, first! Just chop and simmer.|
|The pure tomato juice was made with a lot of flavorful heirloom tomatoes.|
I made this juice with the following local ingredients, too: tomatoes, onions, peppers, garlic and my own Italian parsley. That was gratifying in itself!
Louis Bromfield's Tomato Juice (aka "V-9")
- 1 peck tomatoes (about 17 lbs.)
- 1 bunch celery (tops and all)
- 8 garlic cloves
- 4 medium onions
- 4 bay leaves
- 4 medium carrots
- 2 green or red bell peppers
- 1 large bunch fresh spinach (and I added lettuce, too)
- 1 large bunch fresh parsley
- 2 Tbsps. mustard seed
- 2 Tbsps. sugar
- 2 Tbsps. salt
- 1/2 tsp cayenne pepper (I used a few shakes of Tabasco and also added fresh ground pepper)
Wash, core and chop the tomatoes very coarsely. Clean and coarsely chop the rest of the vegetables. Divide all the vegetables and remaining ingredients between two large, deep kettles (this is especially important if you double it). The recipes says it makes about 4-5 quarts but I got 13 when I doubled it.
|You press the softened mixture through the strainer and it separates the good stuff from the chaff.|
Cover and bring to a boil, lower the heat, and simmer for about 45 minutes, or until the vegetables are completely softened. Stir once or twice, if needed. Let stand until just cool enough to handle, but still very hot. Force the mixture through a sieve or food mill then return the juice to the kettles and reheat if necessary.
Pour the hot juice into hot pint or quart jars, leaving 1/2 inch of headspace. Seal and process in a hot-water bath for 40 minutes for pints and 45 minutes for quarts. [I did this for 15 minutes only at a boil, then another 15 minutes sitting in the hot water with the lid on; it may be that with the added low-acid vegetables the cookbook writers were advised to err on the side of caution––after all, I was canning with my Mennonite friend Anna who has been doing this all of her life.]
Remove jars to a towel-covered rack to cool; store in a dark place.
You come back when you're ready!