Make your own homemade Tomato juice

Here is a delightful recipe to make your own tomato juice. You won’t believe how good your own can be.

To make five 1 pint/570ml jars

• 12 large, ripe tomatoes, cored and cut into thin wedges
• 1 large sweet green pepper, cored, seeded and diced
• 1 large yellow onion, chopped
• 1 stalk celery, diced
• 1 tablespoon salt

Place all the ingredients in a very large, non-aluminum saucepan, cover and bring to a simmer over a moderate heat. Simmer for 35 minutes, stirring occasionally, until the tomatoes have cooked down to a juice.

Puree the mixture in a blender or by pushing through a fine sieve. Discard the solids and return the juice to the saucepan; bring to a full boil over high heat. Pour into 5 hot, sterilized l pint/570ml preserving jars, leaving ¼ in/6mm headroom below the rim. Close tightly, place in saucepan and fill to half-way with water. Bring to the boil and cook for 20 minutes. Kept on a cool, dark, dry shelf, the juice will keep for up to 1 year. Once opened, the juice will keep for 4 days if refrigerated.