V-8 Juice, Homemade Makes 5 qts, 20 8-oz servings

Name: V-8 Juice, Homemade Makes 5 qts, 20 8-oz servings Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 20
Ingredients: 24 cup chopped or sliced Red Ripe Tomatoes cored; 6 cup (8 fl oz) Water tap; 2 cup chopped Carrots raw; 1 cup diced Celery raw; 2 cup slices Beets boiled; 4 cup chopped Cabbage fresh; 1 cup strips Green Peppers (bell peppers); 1 cup chopped Onions raw; 6 sprigs Parsley; 30 leaves Basil; 5 sprigs Dill weed fresh; 15 tsp Granulated Sugar (5 T); 5 tsp Salt; 2.5 tsp French's Worchestershire Sauce (by ONLYPLAYING); 2 sprigs lovage fresh if available

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 20

Ingredients

24 cup, chopped or sliced Red Ripe Tomatoes , cored6 cup (8 fl oz) Water, tap 2 cup, chopped Carrots, raw 1 cup, diced Celery, raw 2 cup slices Beets, boiled 4 cup, chopped Cabbage, fresh 1 cup, strips Green Peppers (bell peppers) 1 cup, chopped Onions, raw 6 sprigs Parsley 30 leaves Basil 5 sprigs Dill weed, fresh 15 tsp Granulated Sugar (5 T)5 tsp Salt 2.5 tsp French's Worchestershire Sauce (by ONLYPLAYING) 2 sprigs lovage fresh if available

Directions

Clean beets. Cover in 2 c. water in small pan. Bring to boil, then simmer 50 min. till tender. Peel off skin and discard. Meanwhile, in large stewpot, chop up carrots, celery, cabbage, green pepper, onion. Put in 6 c. water and bring to boil, then simmer. While it it coming to a boil, add all the herbs on top of those vegetables. Core the tomatoes, then chop in quarters. Add to other vegetables in big pot. Bring to boil, then simmer, 20 min. Combine peeled beets with all the rest. Put by batches into a Vitamix. Briefly pulse. Then put through a colander to remove tomato seeds, skin, and other herbs or veggie parts that are tough. Pour juice into a gallon pitcher, plus a smaller pitcher. Repeat till all veggies and juice are processed and strained. For each quart of juice, add 1 Tablespoon sugar, 1 Teaspoon salt, and 1/2 teaspoon worchestershire sauce. Mix thoroughly. Can drink fresh, or put into quart canning jars and boil in pressure cooker or water bath canner for 20 min. Amazing!

Serving Size:�Makes 5 qt, 20 8-oz servings

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 80.8
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 674.1 mg
Total Carbs: 18.6 g
Dietary Fiber: 3.8 g
Protein: 2.7 g

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