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   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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