Bon's V-8 Juice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 green bell pepper
15 lb tomatoes
2 c celery, chopped
3 cloves garlic, minced
1/3 c sugar or to taste
3/4-1 tsp fresh cracked pepper
2 tsp salt or to taste
2 tsp horseradish
1/2 - 1/3 c lemon juice
2 tsp Worcestershires sauce
2 bay leaves
2 tsp basil or 12 fresh leaves
1 tsp cumin or fresh cilantro to taste
6-12 drops of hot sauce
12 oz tomato puree
1-2 medium beets, cooked and peeled
6 carrots, peeling and cut into 1 inch pieces
4-8 c spinach or swiss chard, torn
1 red bell pepper, chopped
Optional seasons:
seasoning salt
1 tsp paprika
1/2 -1 tsp celery salt
1-2 tsp garlic powder
1-2 tsp onion powder
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Directions: |
Directions:If you use seasoning salt or celery salt adjust other salt to taste.
In a large canner combine all ingredients and cook until vegetables are soft and able too press through a food mill or sieve to extract juices; about 30 minutes. Remove from heat and cool until able to handle.
Press the vegetables through the sieve, extracting the majority of the juices. Discard the pulp.
Return juice to the stove; bring to a boil and simmer uncovered for 30 minutes. Stir frequently so it doesn't burn.
Ladle hot juice into sterilized jars, lid and band jars. Place in a hot water bath canner. Fill water in canner to 1 inch above the jars, minimum. Bring to a constant rolling boil; process; pints 40 minutes and quarts 45 minutes.
Remove jars to a towel and cover completely, rest undisturbed for 24 hours. Store in a cool dry place. |
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Number Of
Servings: |
Number Of
Servings:12 Quarts |
Personal
Notes: |
Personal
Notes: I use this for juice, Bloody Mary's, base for casseroles and red beer! Great electrolyte replenisher after hours in the garden.
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