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

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of V-8 Juice, Homemade Makes 5 qts, 20 8-oz servings calories by ingredient


Introduction

Once you taste homemade V-8, you won't be able to drink store bought again! Once you taste homemade V-8, you won't be able to drink store bought again!
Number of Servings: 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

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