Snappy Tomato Juice -- homemade and so good

 

   With an excess of tomatoes on hand, (thank you Vangie and Steve Henry), I decided to dig out my yellowed, stained recipe for Snappy Tomato Juice. It’s actually a page torn out of the July-August 1977 issue of Sphere magazine . . . and the tomato juice is so good that it warrants the effort required to complete the many steps in its preparation.   

     During the 1970s and 1980s, I waited anxiously for the next Sphere magazine. It included recipes, crafts and sewing patterns and I always found a new project to try. I was sad when it went out of business but still use recipes from that magazine.

Snappy Tomato Juice    Recipe says that it makes 3 quarts but my yield was 4 quarts (I did weight the tomatoes but also threw in a few extras for good measure

10 lbs. tomatoes, cored and chopped (no need to peel as they are run through a food mill)

2 stalks* celery with leaves, chopped

1 onion, studded with 10 whole cloves

1 bay leaf

2 beef bouillon cubes or 2 teaspoons+ beef concentrate

1 tablespoon sugar

1 tablespoon uniodized** salt

¼ cup lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

¼ teaspoon hot (red) pepper sauce

1.  Heat all ingredients in a large kettle to boiling; reduce heat.

2.  Simmer uncovered, stirring frequently, until tomatoes and onion are soft. (I taste it at this point and usually add a few more seasonings, especially Worcestershire and horseradish.)

3.  Remove bay leaf and cloves; press mixture through food mill or sieve.

Running tomatoes and celery through the food mill.

4.  Heat juice just until boiling and then add to cleaned and sterilized jars, leaving ¼” headspace in jars. Add lid and band to each jar.

5.  Process in boiling water bath for 15 minutes.

Note: For step-by-step directions (with photos), go to our recipe for Crabapple Jelly and scroll down to the sections on preparing jars, lids, bands, and water bath canner.

*Celery – head, stalk or rib? The whole celery is a head, the individual parts are the leaf stalks, but may also be referred to as ribs.

** Iodized salt is not recommended for canning recipes because the calcium silicate may cause clouding or settle in the bottom of jar. Iodine may also discolor some foods, affecting the visual quality of the canned goods, but creating no problems related to taste or safety.  Note: Kosher salt is usually pure salt and thus is also appropriate for pickling and canning.

Recipe without photos and links . . .

Snappy Tomato Juice    Recipe says that it makes 3 quarts but my yield was 4 quarts (I did weight the tomatoes but also threw in a few extras for good measure

10 lbs. tomatoes, cored and chopped (no need to peel as they are run through a food mill)

2 stalks celery with leaves, chopped

1 onion, studded with 10 whole cloves

1 bay leaf

2 beef bouillon cubes or 2 teaspoons+ beef concentrate

1 tablespoon sugar

1 tablespoon uniodized salt

¼ cup lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons prepared horseradish

¼ teaspoon hot (red) pepper sauce

1.  Heat all ingredients in a large kettle to boiling; reduce heat.

2.  Simmer uncovered, stirring frequently, until tomatoes and onion are soft. (I taste it at this point and usually add a few more seasonings, especially Worcestershire and horseradish.)

3.  Remove bay leaf and cloves; press mixture through food mill or sieve.

4.  Heat juice just until boiling and then add to cleaned and sterilized jars, leaving ¼” headspace in jars. Add lid and band to each jar.

5.  Process in boiling water bath for 15 minutes.

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

Barry's Bean & Bacon Soup served in
his handmade pottery bowl that is setting
on one of his pottery plates.

     I still remember when my mom brought home a can of Campbells® Bean and Bacon soup. Of course I grew up during the Mmm Mmm Good!” era, a time when Campbells soup was the sole sponsor of my favorite TV show – Lassie.

     As I remember, the soup was just okay. But, Barry’s homemade version is really “Mmm Mmm Good!”. . . and, it was even better the second day.

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

7 or 8 slices of chopped bacon + about 1 cup+ of ham pieces (he used ham trimming and the combination of both bacon and ham equaled about 1½ cups total)

3 tablespoons canola oil

1 small onion, roughly chopped

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

Scant 1/3 cup all-purpose flour

2 (16 oz. cans) great northern or navy beans – do not drain (he used one of each)

3½ cups water

1 teaspoon beef concentrate (Barry uses McCormick® brand)

1 teaspoon chicken concentrate (McCormick® brand)

Chopped chives for garnish – fresh or dried

.

1.     In a heavy stock pot, cook ham and bacon trimmings for a few minutes, allowing time for bacon to partially brown Add the oil and onions; season with salt and pepper and cook for about 5 minutes.

2.     Sprinkle flour into the mixture and stir to mix as meat and onion continue to cook.

3.     Add water mixed with the beef and chicken concentrates.

4.     Add 2 cans of beans with liquid. Stir mixture and simmer for 15 to 20 minutes.

5.     When ready to serve, garnish with chopped chives.

Recipe without photos . . .

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

7 or 8 slices of chopped bacon + about 1 cup+ of ham pieces (he used ham trimming and the combination of both bacon and ham equaled about 1½ cups total)

3 tablespoons canola oil

1 small onion, roughly chopped

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

Scant 1/3 cup all-purpose flour

2 (16 oz. cans) great northern or navy beans – do not drain (he used one of each)

3½ cups water

1 teaspoon beef concentrate (Barry uses McCormick® brand)

1 teaspoon chicken concentrate (McCormick® brand)

Chopped chives for garnish – fresh or dried

.

1.     In a heavy stock pot, cook ham and bacon trimmings for a few minutes, allowing time for bacon to partially brown Add the oil and onions; season with salt and pepper and cook for about 5 minutes.

2.     Sprinkle flour into the mixture and stir to mix as meat and onion continue to cook.

3.     Add water mixed with the beef and chicken concentrates.

4.     Add 2 cans of beans with liquid. Stir mixture and simmer for 15 to 20 minutes.

5.     When ready to serve, garnish with chopped chives.