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
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
COPYCAT V8® JUICE
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
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
HOMEMADE VEGETABLE JUICE (V8 STYLE)
FOund this recipe as my hubbs and I were trying to come up with somehting to use up the rest of our garden tomatoes! So Good! With a little tweeking from the original recipe I found this is what we came up with! Great for canning!
Provided by Marly Deschauer
Categories Beverages
Time 45m
Yield 6 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.
Nutrition Facts : Calories 210.2, Fat 1.8, SaturatedFat 0.4, Sodium 70.7, Carbohydrate 47.6, Fiber 11.6, Sugar 31.9, Protein 8.3
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