HOMEMADE V8 JUICE RECIPE
Make your own homemade, healthy version of V8 juice that is charged with vitamins, minerals, and enzymes.
Provided by Robin Frey
Categories Drinks
Time 7m
Number Of Ingredients 9
Steps:
- Wash and weigh all ingredients.
- Remove the top ends of the carrots and beets.
- Run ingredients through your juicer.
- Chill in the fridge or freezer.
Nutrition Facts : Calories 60 kcal, ServingSize 1 serving
HOMEMADE V8 JUICE (RAW RECIPE)
Make and share this Homemade V8 Juice (Raw Recipe) recipe from Food.com.
Provided by januarybride
Categories Punch Beverage
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Juice all veggies, add chili pepper and salt to taste.
Nutrition Facts : Calories 226, Fat 1.8, SaturatedFat 0.3, Sodium 258.2, Carbohydrate 50, Fiber 16.2, Sugar 28.4, Protein 9
MAKE FRESH HOMEMADE V8 JUICE
Good fresh homemade V8 juice to use in cooking or just for drinking. I gave my Jack Lalane power juicer to my Son-In-Law as he wanted to make his own juices to serve their family...he's such a good SIL. Enjoy!! P.S. You can make any of your favorite Juices at home.
Provided by Straws Kitchen(*o *)
Categories Other Drinks
Number Of Ingredients 8
Steps:
- 1. Start by laying all the vegetables in front of you and cutting them up into chunks. As you cut, throw them into a bowl and discard the rest (what's not useable). Run all ingredients through your juicer until everything is liquid. Pour into glass. Recipe can be doubled, trippled...etc. P.S. Some people add a bit of salt and pepper to the drink, I do not. Different taste for different folks!!
- 2. Good to make natural homemade grapefruit juice too.
- 3. Mix up fruits and make up your own homemade juice recipes..have fun with it.
V-8 JUICE FOR CANNING
Make and share this V-8 juice for canning recipe from Food.com.
Provided by Diana Adcock
Categories Beverages
Time 1h15m
Yield 7 quarts
Number Of Ingredients 11
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.
HOW TO MAKE YOUR OWN V8 JUICE
This easy recipe shows you how to make your own V8 Juice at home. A great alternative to the expensive store bought stuff and you can tailor it to your preferences.
Provided by Gina Matsoukas
Categories Drinks + Smoothies
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 104 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
COPYCAT V8® JUICE
Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Provided by Lisa
Categories Drinks Recipes Juice Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g
FIVE-MINUTE HOMEMADE V8 JUICE
This is the real V8 juice from scratch... No artificial ingredients and flavors. The main flavor of V8 is tomato so be sure to add or lessen the tomatoes to your palate's desired taste.
Provided by ninyai
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Chop all ingredients.
- Add ingredients to juicer.
- Juice and - voila!
Nutrition Facts : Calories 168.1, Fat 1.7, SaturatedFat 0.3, Sodium 130.2, Carbohydrate 36.5, Fiber 11.6, Sugar 23.5, Protein 7.5
HOMEMADE COPYKAT V8 JUICE (SPICY AND NON-SPICY)
This V8, well V10 juice is da BOMB! Its V10 because technically parsley is a vegetable, but who's gonna argue about it. Call it what you want, V8, V10, Call it AWESOMENESS in a jar. I have been making this juice for several years now and everyone loves it. They all say its way better than store bought. So I decided to put it out...
Provided by Ricky Gilman
Categories Other Drinks
Time 5h
Number Of Ingredients 26
Steps:
- 1. Gather your tomatoes. Wash your tomatoes. Pick off the stems. Now Process them...meaning either use a vegetable press (easiest) because you don;t have to core or peel the maters or you can use a food sieve, following the directions that came with the tool, or use old fashion strainer and spatula after coring and peeling them. Ugh. been there, done that. SUCKS ! * At any rate, when your done here you should have a nice collection of raw (bland) tomato juice. SEEDLESS and SKINLESS...SMOOTH it will be a thin consistency. Place your juice into a large stockpot ( a 20 qt. works well.) and crank up the heat.
- 2. Time to prepare the other Veggies: wash all veggies.Peel the beets and cut into 1 inch cubes, peel onions and cut into chunks, no need to peel carrots or cukes just cut into chunks, peel the garlic, cut the celery into 2 inch pieces (use leaves too), cut the green pepper in quarters, discard the seeds, then cut in half length-ways, lastly ready your greens (spinach, parsley, bay leaves). * TIP: process your greens with the more moist veggies a little each time, add some of the tomato juice from the pot if needed. Now take your handy dandy Ninja of food processor and start chopping all these veggie away, no magic order, no magic way, whatever works for you. As you get each batch chopped pretty fine (because unless you have a giant processor, it'll never fit in one load) empty into the pot with the tomatoes, stir it in each time until all the veggies are in the pot with the tomatoes. * TIP: When processing, add a little juice from the pot it makes it easier to process and empty the veggies into pot. By now the juice should be boiling or near boiling. If not let it come to a slow boil, then proceed to seasoning
- 3. TIME FOR SEASONING !! By now the juice should at a nice steady slow simmer. Again no magic here. Add in to the now Vegetable Juice the Sugar, Salt, Black Pepper, and Worcestershire Sauce. Let this come to a boil and simmer for 15 min. Time for a taste test? Is it to spicy, salty, or sweet, or not enough of any of these....this is where to adjust your seasonings. Going for spicy go ahead and add in the lower amount of Horseradish, Cayenne and Franks Red Hot sauce. I suggest that you let the additional spices simmer in for a good 15-30 minutes and then re-test. After you are satisfied with the taste; let the Juice simmer for another hour or two. Foam will tend to rise to the top, not to be alarmed, skim it off with a spoon and discard.
- 4. After the Juice has cooled down a bit; we are going to put it back all back through the blender/ninja one more time, to blend in all the cooked veggies and get a better viscosity, process the juice in batches for 1 minute each, then put into a clean pot to be ready for canning. At this point you can either strain it further or leave it as is, I prefer it as is, but your call. After all the juice has been reprocessed the consistency should be substantially thicker than what you started , way back at the raw tomato stage. SO... Know it's drinkable, chillable, and can-able (not to be confused with cannibal).
- 5. CANNING: you can continue on to canning right away or refrigerate the juice until your ready. When your ready Gather your canning jars (this batch should make around 12 quarts). Sanitize your jars and keep them warm (dishwasher works good for this set on dry) Put your stockpot of juice that your going to can on the stove, heat it up to a simmer. Get your canner ready. Once the juice is at a simmer take your quart jars and place 1/2 teaspoon of citric acid (or equivalent) and 1/2 teaspoon of basil in the jar. Fill to within 1/2" of top, wipe rim if necessary, place properly prepared lid on top, screw on the ring just finger tight, place in canner. Process in water bath canner for 45 minutes, if using pressure canner follow mfg. instructions. When finished carefully remove cans from canner and set somewhere solid and secure on a towel and away from any cold or drafts. Let set overnight, insure that each jar has sealed properly, label, date and store.
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