Homemade V-8 Juice 1 c or 8 oz=1 serving

Name: Homemade V-8 Juice 1 c or 8 oz=1 serving Recipe
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 16
Ingredients: 4000 gram Tomato Fresh - 1 large (3) - 183 g (33 Calories) (by GRAMMAP4); 1 cup chopped Carrots raw; 1 stalk large (11-12 long) Celery raw; 3 serving Beetroot raw 2in beet 82g; 1 tbsp Parsley; 1 cup chopped Onions raw; 1 cup chopped Cabbage fresh; 2 serving 1 Med. Green Bell Pepper; 3 tsp Granulated Sugar; 1 tsp Salt; .5 tsp French's Worchestershire Sauce (by ONLYPLAYING); 3 sprigs Dill weed fresh; 2 tbsp Basil; .5 tsp Sage ground

Minutes to Prepare: 45
Minutes to Cook: 90

Number of Servings: 16

Ingredients

4000 gram Tomato Fresh - 1 large (3") - 183 g (33 Calories) (by GRAMMAP4) 1 cup, chopped Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 3 serving Beetroot, raw, 2in beet, 82g 1 tbsp Parsley 1 cup, chopped Onions, raw 1 cup, chopped Cabbage, fresh 2 serving 1 Med. Green Bell Pepper 3 tsp Granulated Sugar 1 tsp Salt .5 tsp French's Worchestershire Sauce (by ONLYPLAYING) 3 sprigs Dill weed, fresh 2 tbsp Basil .5 tsp Sage, ground

Directions

In 8 qt pot, cut up raw beets, celery, carrots, onion, cabbage, and pepper. Cover with about 4 c. water. Bring to boil, then cook on simmer for 45 min. Keep water, don't drain! Meanwhile, in large stew pot, quarter tomatoes and herbs and cover with about 8 c. water. (Note: fresh herbs are better than dried if available. You can also add a little fresh lemon balm, sorrel, rosemary, lovage, kale, or just about any herb or veggie you like). Bring to boil and let simmer about 20 min. Peel the beets after cooking. Use a blender or vitamix to briefly blend batches of the veggies and juice. Then put the pulp through a food colander to remove tomato skin and seeds. For each quart of resulting juice, add: 1 tbsp sugar, 1 tsp salt, and 1/2 t. Worchestershire sauce. Keep in fridge. Or if you wish to can the juice, put into 1-qt jars, properly seal with canning lids. Put in 7 quart water bath canner and cover jars with 1 in water. Bring to boil, then simmer for 20 min. Will keep canned for several years.

Serving Size:�Makes 16 1-cup servings

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 67.8
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 181.5 mg
Total Carbs: 15.0 g
Dietary Fiber: 4.0 g
Protein: 3.4 g

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