This recipe makes about 12 cups
Directions
- Quarter the tomatoes, chop the peppers, carrots, celery and onion
- In a large pot, add the quartered tomatoes.
- Stir in the peppers, carrots, celery, onion, garlic, parsley, and jalapeño.
- Cook over medium heat for 30-45 minutes, stirring occasionally, until the vegetables are soft and the tomatoes have released their juices.
- Remove the pot from heat and let it cool slightly
- Transfer the mixture to a blender or food processor in batches and blend until smooth
- Return the blended mixture to the pot
- Add the sugar, lemon juice, salt, and Worcestershire sauce to the pot
- Stir well to combine all the flavors
- Bring the sauce back to a gentle boil over medium heat
- Simmer for an additional 10 minutes, stirring occasionally to prevent sticking
- Add parchment paper to your tray
- Spread the tomato juice evenly on your tray-add lids for easier carrying
- Pre Freeze when possible
- Freeze dry (my cycle time was 47 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration
Add 1 cup of tomato juice powder to 3 cups of cold water. Stir, shake, or blend to mix. Enjoy
Notes:
This juice is perfect for making a bloody mary
Nutritional Value Per 1 cup of tomato juice before freeze drying
Calories 87 Carbohydrates 21 g Protein 3 g Fat 1 g Fiber 5 g Sugar 13 g
Cycle times & rehydration for reference only. Your results may vary
Comments (0)
There are no comments for this article. Be the first one to leave a message!