V9 Juice Recipes
V9 JUICE
A tasty veggie beverage. You can also use it for a great soup base.
Provided by cdbolen
Categories Canning and Preserving
Time 9h45m
Yield 56
Number Of Ingredients 16
Steps:
- Cook tomatoes in a large stock pot over medium heat until tender, about 20 minutes.n
- Juice carrots, peas, onions, cabbage, spinach, red and green bell peppers, broccoli, acorn squash, celery, and garlic in a vegetable juicer according to the manufacturer's instructions. Stir the juice and vegetable pulp into the tomatoes and bring mixture to a boil. Mix in lemon juice, sea salt, and black pepper, stirring to dissolve salt. Process the mixture through a food mill to strain out all seeds, skins, and pulp.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetable juice into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each 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.n
Nutrition Facts : Calories 62.6 calories, Carbohydrate 13.7 g, Fat 0.6 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 414.1 mg, Sugar 7.8 g
HOMEMADE V8 JUICE (RAW RECIPE)
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
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
V9 JUICE
A tasty veggie beverage. You can also use it for a great soup base.
Provided by cdbolen
Categories Canning and Preserving
Time 9h45m
Yield 56
Number Of Ingredients 16
Steps:
- Cook tomatoes in a large stock pot over medium heat until tender, about 20 minutes.n
- Juice carrots, peas, onions, cabbage, spinach, red and green bell peppers, broccoli, acorn squash, celery, and garlic in a vegetable juicer according to the manufacturer's instructions. Stir the juice and vegetable pulp into the tomatoes and bring mixture to a boil. Mix in lemon juice, sea salt, and black pepper, stirring to dissolve salt. Process the mixture through a food mill to strain out all seeds, skins, and pulp.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetable juice into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each 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.n
Nutrition Facts : Calories 62.6 calories, Carbohydrate 13.7 g, Fat 0.6 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 414.1 mg, Sugar 7.8 g
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