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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

V8, V10, V11, V13 Recipe

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This recipe for V8, V10, V11, V13 is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
22 pounds tomatoes (1)
3/4 c. diced carrots (2)
3/4 c. chopped celery (3)
3/4 c. chopped green pepper (4)
1/2 c. chopped onion (5)
1/4 c. chopped parsley (6)
Bottled lemon juice (7)
2-3 sliced jalapeño peppers (with or without seeds-depending on how hot you like your juice) (8)
4 to 5 cloves garlic (9)
1/4 c. fresh thyme (10)
2 T. black pepper corns (11)
1/2 c. chives (12)
Cilantro, Basil, Oregano, ? (13)
Directions:
Directions:
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes plus; until vegetables are softened. Stir frequently to prevent sticking. Press mixture through a sieve or food mill. Heat juice 5 minutes at 190ºF. Do not boil. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Add 2 Tablespoons bottled lemon juice to each quart jar. Add 1 Tablespoon bottled lemon juice to each pint jar. Adjust two-piece caps. Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner.
Number Of Servings:
Number Of Servings:
14 pints or 7 quarts
Personal Notes:
Personal Notes:
You can personalize your own V#. The first 7 ingredients are required. Anything after that is just for fun.

 

 

 

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