Petes V 8 Vegetable Juice Recipes

V-8 JUICE FOR CANNING

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.

PETE'S V-8 VEGETABLE JUICE

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.

HOT VEGETABLE DRINK (V8)

Steps:

• Put all ingredients in a mug and stir.
• Heat in microwave for 1 minute.
• Stir and Enjoy!

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.

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.