• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Top Amish Recipes » Amish Side Dishes

    HOMEMADE VEGETABLE JUICE

    Published: Sep 7, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 14 Comments

    Many Amish make their own home-canned, homemade vegetable juice.  It makes for a vitamin and nutrient-packed beverage to start the day.  This is a recipe which appeared in an Amish cookbook. I thought since it is tomato season, I'd share it.  There are no rules, add whatever you like. Some people even add green beans to it. So experiment!  And look at this amazing harvest from an Amish cook's garden.  All of these were picked in a single evening last week.  Wow!

    HOMEMADE VEGETABLE JUICE
     
    Print
    Ingredients
    • 15 pounds tomatoes, cut into chunks
    • 4 onions, diced
    • 4 green bell peppers, seeded and diced
    • 6 large jalapenos, diced
    • 6 small potatoes, peeled and diced
    • 3 carrots, peeled and diced
    • 3 stalks celery, peeled and diced
    • 3 cucumbers, sliced
    • 2-3 teaspoons garlic powder
    • Salt
    Instructions
    1. Combine all  the ingredients except for the salt in a 1-gallon stainless steel pot over medium-high heat. Cook until the veggies are soft enough to get through a Victoria strainer, about 30 minutes. Strain and put into sterilized quart jars and add 1 teaspoon salt to every jar.Drink the juice fresh or store,
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

     

    « Amish Fiction Stays Hot...
    Potato Omelette »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Chef Brian

      September 07, 2012 at 12:20 pm

      15 lbs of tomatoes in a one gallon pot?

      Reply
      • Barb Wright

        September 10, 2012 at 11:17 am

        I noticed that,too..but didn't say anything. I cook everything in an 18 qt. electric roaster.

        Reply
    2. Barb Wright

      September 07, 2012 at 8:51 pm

      I made a batch of this last week. I have been using this recipe since I got it from your book when it came out. It is one of hubby's favorites!! I am so tired of canning tomatoes..I have done just about everything one can do with them. I am giving them away now. I am greatful for the harvest,don't get me wrong. Today,I did beets and tomorrow I will do pickled beets. It looks like Lovina's garden is doing very well..tomatoes and more tomatoes!! The peppers look nice,too!

      Reply
    3. Nancy

      September 10, 2012 at 2:54 pm

      Shouldn't this be processed after put in the jars?

      Reply
    4. Patrice Anita

      September 10, 2012 at 4:00 pm

      This needs to be pressure canned before it is stored because of all the low acid vegetables...VERY IMPORTANT!!! It is NOT shelf stable if not pressure canned and must be refrigerated.

      Reply
    5. Nancy

      September 10, 2012 at 4:08 pm

      I agree. Too many low acid vegetables to water bath. I've canned for 35 years and would NEVER put with on a shelf without processing in the pressure cooker.

      Reply
      • Patrice Anita

        September 10, 2012 at 4:12 pm

        Thanks for backing me up Nancy....I, too, have been canning for about 30 years and would not want anyone getting ill because the instructions were not complete....scary!

        Reply
        • Nancy

          September 10, 2012 at 4:27 pm

          Was shocked when it didn't say anything about processing. Hopefully people will understand because of the low acid in vegetables now, even hybrid tomatoes processing is a must.

        • Patrice Anita

          September 10, 2012 at 5:09 pm

          Tomatoes on their own can still be BWB canned BUT they must be acidified...but this isn't a forum on canning so I won't go into that...

    6. Mary Beth

      September 10, 2012 at 5:54 pm

      I always add vinegar to my tomatoes and never had nay trouble. I've been canning for 60 years. I don't pressure them.

      Reply
      • Patrice Anita

        October 24, 2012 at 12:52 pm

        Acidified tomatoes on their own can be safely water-bath canned. It is the addition of the low-acid vegetable, i.e., onions, peppers, potatoes, carrots, celery and cucumbers, that makes this unsafe to water-bath can....all low acid vegetables (tomatoes are not low-acid if acidified) should be pressure canned for safety.

        Reply
    7. Mary Beth

      September 10, 2012 at 5:57 pm

      I have always canned this way. I put vinegar in it to make it acidity, Never had any trouble.

      Reply
    8. Paula Smith

      September 11, 2012 at 3:13 am

      Hi Kevin,
      I know this probably isn't the proper place to leave you a messages.
      I tried to leave you a message on [email protected] ,
      but it showed it was undeliverable.
      Did you happen to watch "Breaking Amish" on Sun. Sept.9,2012 ??
      There was this dark haired young lady, with a peach dress on. She was from Punxsutawney, Pa.
      She was showing her home. She has a china cabinet. In it were items with a little cardboard sign stating these were from Great Grandma Elizabeth Cobletz.
      Wow ! that really caught my attention. I am sure many others noticed it too.
      I have met you in Kokomo, In. at the Kokomo Tribune. When you were there promoting the "Amish Cookbooks". I have boughten many of them. And follow the column too.
      Kevin, I wish you would reply to this message.
      A long time friend, Paula

      Reply
    9. Paula Smith

      September 13, 2012 at 2:08 am

      Kevin,
      Sorry I made a mistake the young lady had golden blonde hair. Not the dark haired young lady , with a peach dress on. And it was Great Grandma Elizabeth Coblentz, instead of Cobletz.
      I watched it again. And found out I wrote you the wrong information.

      I really find this show interesting.
      Paula

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Homemade Chocolate Crunch Easter "Eggs"
      Homemade Coconut Crunch Easter Eggs
    • 5 Amish Copycat Recipes (Fast-Food Favorites: Big Mac Dressing, Pizza Hut, and More!)
    • Amish Wedding Customs and Traditions
    • Amish Wedding Cake
      Amish Wedding Cake Recipe
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road