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Recipe: V-8 Juice for Canning 🍅
Description:
Indulge in the wholesome goodness of homemade V-8 juice with this delightful recipe. Packed with fresh vegetables and bursting with flavor, this concoction is perfect for canning and sharing with loved ones. Whether you’re looking for a healthy beverage option or prepping for a cozy weeknight, this V-8 juice recipe has got you covered!
Nutritional Information:
- Calories: 213.8 per serving
- Fat Content: 2.1g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0mg
- Sodium Content: 89mg
- Carbohydrate Content: 47.2g
- Fiber Content: 13.3g
- Sugar Content: 30.9g
- Protein Content: 9.5g
Ingredients:
- 15 tomatoes
- 1 bell pepper
- 2 onions
- 1 1/2 cups celery
- 2 bay leaves
- 12 fresh basil leaves
- 2 tablespoons dried basil
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup lemon juice
Instructions:
Step | Description | Time |
---|---|---|
1 | Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes—all vegetables should be soft. | 15 minutes |
2 | Press vegetables through a fine sieve or food mill. | 30 minutes |
3 | Return juice to pot, stir in lemon juice, and bring to a boil. | 10 minutes |
4 | Pour into clean hot jars, leaving 1/2 inch headspace. Process for 35 minutes at altitudes up to 1000 feet. | 35 minutes |
Directions:
- Start by gathering all your fresh ingredients, ensuring they are ripe and ready for juicing. Wash them thoroughly to remove any dirt or impurities.
- In a large stainless steel pot, combine the tomatoes, bell pepper, onions, celery, bay leaves, fresh basil leaves, dried basil, fresh ground black pepper, sugar, and Worcestershire sauce.
- Place the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 30 minutes, allowing all the flavors to meld together and the vegetables to soften.
- After 30 minutes, remove the pot from the heat and allow it to cool slightly.
- Using a fine sieve or a food mill, carefully press the cooked vegetables to extract their juices. Discard any solids or pulp remaining in the sieve.
- Return the extracted juice to the pot and stir in the fresh lemon juice, giving it a final burst of citrusy flavor.
- Bring the juice back to a boil, ensuring it is thoroughly heated and well mixed.
- While the juice is heating, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water or a dishwasher.
- Once the juice is hot and ready, carefully ladle it into the prepared jars, leaving about 1/2 inch of headspace at the top to allow for expansion during processing.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue or spills, ensuring a tight seal.
- Seal the jars with sterilized lids and rings, making sure they are securely tightened but not overly tight.
- Process the filled jars in a boiling water canner for 35 minutes if you’re at altitudes up to 1000 feet. Adjust the processing time accordingly if you’re at higher altitudes.
- Once processed, carefully remove the jars from the canner and place them on a clean, dry towel to cool.
- Allow the jars to cool completely before storing them in a cool, dark place. Properly sealed jars can be stored for up to a year, but be sure to refrigerate any jars that didn’t seal properly and consume them within a few days.
- Enjoy your homemade V-8 juice straight from the jar, or use it as a base for soups, stews, or cocktails. However you choose to enjoy it, savor the satisfaction of knowing you made it yourself with love and fresh, wholesome ingredients. Cheers to good health and delicious homemade creations! 🥂