V8 Tomato Juice Canning Recipes

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.

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.

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.

V8 JUICE CANNING

Steps:

• Core and cut tomatoes into chunks that break down easy.
• Coarsely cut celery, onion, peppers, and parsley.
• Divide into half and place into 2 huge nonaluminum pot.
• Add rest on the ingredients into the pots.
• Bring mixture to a slow simmer first.
• Stir about every 3 minutes to prevent burning.
• Liquid will begin to appear.
• Bring mixture to a boil for ½ hour.
• Check carrots for tenderness.
• Put through a sieve or calendar. I use a Kitchen aid.
• Pour liquid into a pot and add sugar and salt.
• Bring to a boil.
• Put in washed canning jars.
• Put jars in a hot bath for 15 minutes.
• Take jars out of bath and turn upside down till cool, then turn right side up and they should seal.

HOMEMADE COPYKAT V8 JUICE (SPICY AND NON-SPICY)

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.