We blanched and canned tomatoes the other day, and when we were done there was still a bunch of liquid in the pot.

 

So...you know how to make stock using chicken bones and vegetable scraps?  Well, I applied that technique to making tomato juice.  I added peeled cucumbers, onion, pepper,  a little red cabbage, celery, lovage, and a little garlic to the tomato liquid.  We let it steep for an hour, strained it, put it into the prepared jars, and ended up with 6 pints of seasoned tomato juice.  

 

Perfect for Sunday morning Bloody Marys.  

 

HAPPY GARDENING!!!