HOMEMADE V8 JUICE RECIPE
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
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
HOW TO MAKE YOUR OWN V8 JUICE
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
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
V-8 JUICE FOR CANNING
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
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.
EDS V-8 JUICE
We took a lot of recipes and made our own up until we loved the results. We put some hot sauce in some but my hubby adds his own in his glass also as he likes it spicy. Times for cooking are a guess as we made more then one pot. This is our 3rd year making this.
Provided by NoraMarie
Categories Beverages
Time 3h
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender.
- Cool a bit (my hubby used the food mill to put everything through).
- Return juice to pot, stir in lemon juice and bring to a boil.
- Pour in hot sterilized jars leaving 1/2 inch head space.
- Process for 40 minutes.
Nutrition Facts : Calories 128.7, Fat 1, SaturatedFat 0.2, Sodium 280.2, Carbohydrate 29.5, Fiber 7.6, Sugar 17.6, Protein 4.9
PETE'S V-8 VEGETABLE JUICE
This is a friend's home canned version of V-8 that we love. Use it for a pick me up or a great bloody mary. The vegetables can be altered to taste. You could add horseradish if you like. We personally don't add the leak and modify the allspice to 1/2 tsp for the whole batch instead of per quart as Pete did.
Provided by flightnurse
Categories Beverages
Time 1h30m
Yield 7 quarts
Number Of Ingredients 13
Steps:
- Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
- Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small - I use the food processor).
- Once soft, run though a fine sieve, juicer, or food mill.
- Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart:.
- 1/2 teaspoon salt. (optional).
- 1/2 teaspoon allspice.
- 1 teaspoon worcestershire (we use 1 tablespoon, but like it salty and bitey).
- dash of pepper (optional).
- Wipe rims clean, and place lids and rings onto jars. Process for 30 minutes.
Nutrition Facts : Calories 194.9, Fat 2, SaturatedFat 0.4, Sodium 95.3, Carbohydrate 44, Fiber 13.1, Sugar 26.2, Protein 8.9
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