V10 Vegetable Juice Recipes

SIX-VEGETABLE JUICE

Steps:

• In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

COPYCAT V8® JUICE

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.

HOMEMADE VEGETABLE JUICE COCKTAIL

Steps:

• Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
• Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

V10 VEGETABLE JUICE

Steps:

• Chop tomatoes, celery, and onion.
• Place them in crock-pot.
• Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini.
• Pour mixture into crock-pot.
• Add broth and parsley.
• Stir mixture gently, then cover and cook on low 8-10 hours.
• Press mixture through a sieve.
• Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour.
• If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch.
• Add remaining ingredients and cook for 15 minutes.
• Chill.
• (Makes a terrific soup base, also).

HOMEMADE VEGETABLE JUICE (V8 STYLE)

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.