Copycat V8 Juice Recipes

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HOW TO MAKE YOUR OWN V8 JUICE



How To Make Your Own V8 Juice image

This easy recipe shows you how to make your own V8 Juice at home. A great alternative to the expensive store bought stuff and you can tailor it to your preferences.

Provided by Gina Matsoukas

Categories     Drinks + Smoothies

Time 1h5m

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
5 medium-large tomatoes, chopped
1/2 onion, chopped
2 cloves garlic
1 beet, chopped
1 carrot, chopped
1 tablespoon honey
1 dash tabasco sauce
1 dash worcestershire sauce
salt & pepper
2 small cucumbers, chopped
1/4 cup fresh parsley

Steps:

  • Add olive oil to a large pot over medium-high heat.
  • Add everything except cucumbers and parsley to the pot and bring to a simmer.
  • Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables.
  • Season to taste with more salt, pepper, tabasco and worcestershire sauce as desired.
  • Remove from heat and transfer to a blender.
  • Add parsley and 1 cucumber.
  • Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunk soup at this point.
  • Transfer from blender to a food mill.
  • Using the smallest holed plate, run mixture through the food mill.
  • Transfer the mixture back to the blender, add the remaining cucumber and blend for about 1 minute on high to get a nice smooth, juice consistency. It will still be thicker than a normal juice, but not chewy.

Nutrition Facts : Calories 104 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

HOMEMADE V8 JUICE RECIPE



Homemade V8 Juice Recipe image

Make your own homemade, healthy version of V8 juice that is charged with vitamins, minerals, and enzymes.

Provided by Robin Frey

Categories     Drinks

Time 7m

Number Of Ingredients 9

11.46 oz tomato (2 tomatoes)
3.22 oz carrot (1 1/2 medium carrots)
1.21 oz celery (1 medium stalk)
0.71 oz romaine (1/2 cup shredded)
0.63 oz spinach (1/2 cup)
0.36 oz parsley (1/4 cup chopped)
0.14 oz watercress (1/5 cup chopped)
0.11 oz beet (red variety) (1 slice (1" diameter))
0.08 oz garlic (1/2 clove)

Steps:

  • Wash and weigh all ingredients.
  • Remove the top ends of the carrots and beets.
  • Run ingredients through your juicer.
  • Chill in the fridge or freezer.

Nutrition Facts : Calories 60 kcal, ServingSize 1 serving

HOMEMADE V8 JUICE (RAW RECIPE)



Homemade V8 Juice (Raw Recipe) image

Make and share this Homemade V8 Juice (Raw Recipe) recipe from Food.com.

Provided by januarybride

Categories     Punch Beverage

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 14

6 medium carrots
1 small beet (wash well)
3 large tomatoes
2 cups Baby Spinach (may increase if you like)
1/4 head cabbage
1 habanero pepper (or more to taste if you like it spicy)
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 garlic clove
3 kale leaves (a little goes a long way so be careful)
chili pepper
sea salt

Steps:

  • Juice all veggies, add chili pepper and salt to taste.

Nutrition Facts : Calories 226, Fat 1.8, SaturatedFat 0.3, Sodium 258.2, Carbohydrate 50, Fiber 16.2, Sugar 28.4, Protein 9

COPYCAT V8® JUICE



Copycat V8® Juice image

Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!

Provided by Lisa

Categories     Drinks Recipes     Juice Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

1 ½ pounds tomatoes, chopped
⅓ large onion, chopped
3 tablespoons chopped celery
½ teaspoon chopped celery
⅜ carrot, chopped
¼ beet
⅛ green bell pepper, seeded and chopped
⅓ clove garlic
2 ⅓ cups water, or as needed
1 ¼ teaspoons white sugar
1 ½ teaspoons lemon juice
¼ teaspoon horseradish
¼ teaspoon Worcestershire sauce, or to taste
⅛ teaspoon ground black pepper
1 tablespoon white sugar
1 ¼ teaspoons salt
1 (1 quart) sterilized canning jar with lid and ring

Steps:

  • Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
  • Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
  • Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  • Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g

V-8 JUICE FOR CANNING



V-8 juice for canning image

Make and share this V-8 juice for canning recipe from Food.com.

Provided by Diana Adcock

Categories     Beverages

Time 1h15m

Yield 7 quarts

Number Of Ingredients 11

15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)
1 large bell pepper, chopped fine
2 large onions, chopped fine
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
2 teaspoons prepared horseradish
1/2 teaspoon fresh ground black pepper
3 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 cup lemon juice

Steps:

  • Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
  • Press veg through a fine sieve or food mill.
  • Return juice to pot, stir in lemon juice and bring to a boil.
  • Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.

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