Eds V 8 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.

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.

EDS V-8 JUICE

Steps:

• Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender.
• Cool a bit (my hubby used the food mill to put everything through).
• Return juice to pot, stir in lemon juice and bring to a boil.
• Pour in hot sterilized jars leaving 1/2 inch head space.
• Process for 40 minutes.

V-8 JUICY SMOOTHIE

Steps:

• Combine ingredients in blender or smoothie maker. Blend to desired consistency. Adjust sweetness. Enjoy!
• For peach smoothie, substitute Peach Mango V-8 Splash, 1 1/4 cup frozen, unsweetened peaches, 1 dash cinnamon, 1 dash ginger, and 1 dash nutmeg.
• For pina colada smoothie, substitute orange pineapple juice, 1 cup frozen, unsweetened pineapple, 1/4 cup coconut, and omit the spices.
• You can freeze the juice in ice cube trays; use 2-4 juice cubes. If fruit and juice is frozen, you might need to let ingredients thaw slightly so they will blend.

V-8 SPAGHETTI

Steps:

• Boil pasta and drain.
• Place pasta back in pot on warm burner.
• Add just enough tomato juice so your noodles won't stick to the pot.
• Add salt and butter, stir until butter is melted.
• In a separate bowl mix sour cream with tomato juice by adding a few tablespoons of tomato juice at a time until sour cream and tomato juice mixture is runny and well mixed through (this is done so the sour cream does not curtle when mixed with the hot pasta).
• Add mixture and remaining tomato juice to pasta, stir and serve immediately (when left to sit, the pasta will soak up the juice and it will taste slightly different). I like mine best fresh, that's why I make it a bowl at a time. I also never measure anything for this recipe. All amounts can be adjusted to suit your personal preference. These measurements are simply a baseline.

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.

RICE MEATBALLS

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.