Ask a Question
Notify Me On Question Update
Email this Question
I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
Rate This FAQ
The sourness can be offset using a little sugar. If you do not the flavor of vinegar, lemon juice can be substituted in equal amounts. However, the reverse is not true --vinegar cannot be substituted for lemon juice when lemon juice is indicated in the recipe.
Here is plain tomato juice: http://www.uga.edu/nchfp/how
Here is the tomato vegetable juice blend: http://www.uga.edu/nchfp/how
Without knowing the reasons you feel that the tomato-vegetable juice is not palatable, I cannot offer suggestions to help make it better. If its sour, add a little sugar. If one or more vegetables are disagreeable, use others as mentioned above. You may be consuming it beyond its shelf life. Most tomato products are good for one year and start to lose quality over the next year. After two years they will definitely taste off. If you are drinking it for health reasons and don’t like the flavor at all, there is little I can do to help.
Submit Your Suggestion
Other Questions In This Topic
- I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
- What protein content should my stored wheat have?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- how do I store fruits and vegetables?
- Can powdered milk have a problem with mold?
- Is it save to eat weevil?
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- Can you use canned food such as soups and vegetables past their use by date and if so how far past can you use them. How long does home canned fruits keep their nutional value?