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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