Cooking With V8 Vegetable Juice Recipes

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.

PETE'S V-8 VEGETABLE JUICE

Steps:

• Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
• Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small - I use the food processor).
• Once soft, run though a fine sieve, juicer, or food mill.
• Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart:.
• 1/2 teaspoon salt. (optional).
• 1/2 teaspoon allspice.
• 1 teaspoon worcestershire (we use 1 tablespoon, but like it salty and bitey).
• dash of pepper (optional).
• Wipe rims clean, and place lids and rings onto jars. Process for 30 minutes.

HOMEMADE VEGETABLE JUICE (V8 STYLE)

Steps:

• Over medium high heat bring the vegetables to a boil for approxiamtely 20 minutes. Using a blender, pulverize vegetable and strain liquid from pulp and discard pulp. Add seasonings and bring to a boil if canning or simply chill.

V8 SPANISH-STYLE RICE

Steps:

• Heat the oil in a 10-inch skillet over medium heat., Add the rice and cook for 30 seconds. Stirring constantly.
• Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the vegetables. Cover and cook for 10 minutes or until the rice and veggies are tender.