lance canning tomato juice.
Question by brandie: I have a bunch of tomato juice and would like some recipes that use tomato juice?
I know that you can make spaghetti sauce but i would like some other recipes that use lots of tomato juice. Thank you for any help!
Best answer:
Answer by Kishimojun
Either make enough Bloody Marys to get the neighborhood drunk, or just wait until the next time your pet goes out and tangles with a skunk.
Know better? Leave your own answer in the comments!
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Thanks! Hope your stuff turns out good.
Looks good, I just got my new seal for my pressure canner and can’t wait to use it…Take Care
I make chili with tomato juice.
Flatlander Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Homestyle Beef, Macaroni and Cheese
2 cups elbow macaroni
1 pound ground beef
1 (10.25 ounce) can condensed tomato soup
1 (11.5 ounce) can tomato juice
1 (10 ounce) can whole kernel corn, drained
1 1/2 cups shredded mozzarella cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
“Hot Stuff”
INGREDIENTS
1 pound ground beef
1/2 onion, finely chopped
1 quart tomato juice
12 drops hot pepper sauce
1 (13.5 ounce) package nacho-flavor tortilla chips
1/4 cup shredded Cheddar-Monterey Jack cheese blend
DIRECTIONS
In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat.
Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes.
Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.
Lite Pad Thai
1/2 pound uncooked linguine
3/4 cup no-salt added tomato juice
3 tablespoons Kikkoman Lite Soy Sauce
1 tablespoon vinegar
2 teaspoons sugar
3/4 teaspoon cornstarch
3 tablespoons vegetable oil, divided
1/2 pound boneless, skinless chicken breast, cut into thin strips
2 cloves garlic, minced
1/2 pound bean sprouts, rinsed and drained
1/3 cup sliced green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained
1 tablespoon minced cilantro
Lime wedges
DIRECTIONS
Cook linguine according to package directions, omitting salt; drain.
Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
Heat remaining 2 Tbsp. oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute.
Stir in linguine and cook 2 minutes, or until heated through. Return chicken with shrimp, cilantro and tomato juice mixture. Cook, stirring, until sauce boils and thickens.
Serve with lime wedges.
Saucy Stuffed Peppers
8 large green bell peppers
6 tablespoons butter
1 large yellow onion, diced
1 1/2 pounds ground round
salt to taste
ground black pepper to taste
1 cup uncooked white rice
1 gallon tomato juice
DIRECTIONS
Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
In a skillet over medium heat, melt the butter and saute onion until translucent.
In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
In a sauce pan, put some Italian sausage, a cut up green pepper and a cut up onion.
Add a large can of tomato juice (I like V8 juice) and simmer, covered.
As it simmers the juice will thicken, the sausage will cook, and the green peppers and onions will soften.
When done serve on rolls.
Rice with Chorizo
INGREDIENTS:
1 cup finely chopped onion
1/4 cup olive oil
1 cup uncooked rice
1 teaspoon salt
1 tablespoon chili powder
1 1/2 cups chicken broth
1 1/2 to 2 cups tomato juice
1/2 cup sliced chorizo
1/2 cup sliced sautéed mushrooms
PREPARATION:
In a large skillet over medium low heat, cook onions in oil for 2 to 3 minutes; add remaining ingredients (1 cup of the tomato juice) and bring to a boil. Cover and simmer 20 to 25 minutes, checking often and adding more tomato juice as necessary.
I would make vegetable beef soup!
6c. tomato juice
1-2lbs stew beef
1 family size package frozen vegetables (green beans, peas, carrots, and corn)
3 beef boullien cubes
2 cloves of garlic, minced
1Tbs. oregano
Fry beef cubes in oil, when done add garlic. Fry just a little, add Tomato juice, maybe a little more if it seems to thick. Add beef boullien, vegetables and oregano. Add salt and pepper to taste.
Boil 30 minutes, then simmer 20-30min. And then you are done!! Enjoy
I use tomato juice when i make homemade chilli or spaghetti sauce and when i make meat loaf
Spanish Rice
1 tablespoon vegetable oil
1 1/2 cups instant rice
1 onion, chopped
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 teaspoon prepared mustard
1/2 teaspoon salt
1 1/2 (14.5 ounce) cans whole peeled tomatoes
1 cup tomato juice
DIRECTIONS
In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.
I presume you have a large amount of tomato juice- as juice doesn’t come in bunches
If you have bunches of tomatoes to juice you need a juicer.
Either way you could add some to stews or casseroles. You could also make some into sauce, to use where ever you would use store bought sauce.
You could make a big pot of soup
A glass of tomato juice is a great appetiser