Homemade V 7 Not 8 Garden Vegetable Juice Blend Food

COPYCAT V8® JUICE

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

TOMATO VEGETABLE JUICE CANNING RECIPE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Rinse the tomatoes, carrots, celery, bell pepper, and parsley under running water and air dry on a kitchen towel.
• Tomatoes: Cut the tomatoes in half and remove the core, cut into quarters, and add to a large saucepan.
• Carrots: Remove ends, peel, and dice the carrots. Measure 3/4 cups (3 ounces) and add to the pot.
• Celery: Trim off the ends and chop into small pieces. Measure 3/4 cups (2.5 ounces) and add to the pot.
• Pepper: Remove the stem, seeds, and membrane from the pepper. Chop into small pieces. Measure 3/4 cups (3 ounces) and add to the pot.
• Onion: Peel and chop the onion. Measure 3/4 cups (3 ounces) and add to the pot.
• Parsley: Separate the foliage from the stems, discard the stems, and chop the parsley. Measure 1/4 cup of chopped parsley and add to the pot.
• Stir to combine the vegetables, and bring the pot to a slow simmer (180˚F) over medium heat. Stir the vegetables frequently and squish the tomatoes to help release liquid.
• Once the pot is simmering, continue cooking until the vegetables are soft, about 20 minutes. Stir occasionally to prevent scorching. Turn off the heat and let the juice cool.
• Run the mixture through a food strainer or food mill to juice and remove seeds and peel.
• Return the juice to the saucepan, add salt (if using), and heat the juice to a simmer (180˚F) over medium-low heat. Do not boil.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Add citric acid or lemon juice to the jar. For pints, add 1/4 teaspoon of citric acid, or 1 tablespoon of bottled lemon juice to each jar. For quarts, add 1/2 teaspoon citric acid or 2 tablespoons of bottled lemon juice to each jar.
• Use your canning funnel and ladle to add hot juice into the jar leaving 1/2-inch headspace.
• Wipe the rims of the jars with a clean, damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
• Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once the jars are all in canner, adjust the water level so it is at least two inches above the jar tops.
• Cover the canner and bring to boil over medium-high heat. Once water boils vigorously, process pints for 35 minutes, and quarts for 40 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (see notes below).
• When processing time is complete, turn off the heat and let the canner cool down and settle for about 5 minutes.
• Spread a kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within a few days.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place, between 50 to 70 degrees F. Use within 12 to 18 months. Refrigerate the juice once opened and consume within a few days. Yields about 7 quarts, or 14 pint sized jars.

HOW TO MAKE YOUR OWN V8 JUICE

Steps:

• Add olive oil to a large pot over medium-high heat.
• Add everything except cucumbers and parsley to the pot and bring to a simmer.
• Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables.
• Season to taste with more salt, pepper, tabasco and worcestershire sauce as desired.
• Remove from heat and transfer to a blender.
• Add parsley and 1 cucumber.
• Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunk soup at this point.
• Transfer from blender to a food mill.
• Using the smallest holed plate, run mixture through the food mill.
• Transfer the mixture back to the blender, add the remaining cucumber and blend for about 1 minute on high to get a nice smooth, juice consistency. It will still be thicker than a normal juice, but not chewy.

HOMEMADE V-7 (NOT 8) GARDEN VEGETABLE JUICE BLEND

Steps:

• Wash the tomatoes and slice a shallow wedge out of the top, stem-end of the tomato to remove the core. If they are small or average size tomatoes, cut into quarters. If they are large, cut into eighths. Add a couple cups of the chopped tomatoes at a time to a large, non-reactive (glass, enamel, and stainless steel are all good choices) stockpot over medium-low heat. Lightly break it up with a large spoon or potato masher. Continue adding tomatoes and breaking them up after each addition until all the tomatoes are in the pot. Add the carrots, celery, onion and parsley to the pot and stir to combine. Raise heat to medium high and bring to a boil, stirring frequently to prevent scorching and sticking. Lower heat and simmer for about 35 minutes, or until carrots and celery are mostly tender.
• Position a strainer over a large bowl or another large, non-reactive stockpot. Ladle the vegetables and their juice into the strainer. Once everything has been strained, return the liquid you've collected to the (rinsed) stockpot. Juice the remaining vegetables (or process until smooth in a food processor or food mill.) Strain over the stockpot to remove seeds and peels. If using salt, stir it in now.
• Heat juice to 190°F. DO NOT ALLOW TO BOIL! If you don't have a thermometer,190°F looks like a great deal of steam coming from the surface of the juice with no bubbles breaking the surface. Hold at this temperature for 5 minutes.
• Add 1 Tablespoon of bottled lemon juice to each sterile* pint jar and 2 Tablespoons of bottled lemon juice to each sterile* quart jar you will fill. Ladle the hot juice into the jars leaving 1/4? of headspace. Wipe the rims of the jars and add the lids, then tighten the rings just until resistence is met.
• *If you need help learning what this means or how to sterilize your jars, click here!
• Fill your canner about halfway full of tepid water. Arrange the jars around the base of the canner and add water, if needed, to cover the jars by 2 inches. Cover and bring to a full, rolling boil. Start timing at that point. Process quarts for 40 minutes and pints for 35 minutes. Carefully transfer finished jars to a cooling rack or a towel on the countertop. Allow to cool overnight without disturbing the jars.
• If the jars have sealed, the center of the lids will be tight when pressed gently. If the seal has failed, it will pop down and then back up when pressed. Any jars with failed seals should be stored in the fridge until used. The rest of the jars can be stored in a cool place such as a cupboard or basement for up to a year.

SIX-VEGETABLE JUICE

Steps:

• In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

VEGETABLE JUICE

Steps:

• Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.

V-8 JUICE FOR CANNING

Steps:

• Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
• Press veg through a fine sieve or food mill.
• Return juice to pot, stir in lemon juice and bring to a boil.
• Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.