A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Homemade V8 Juice
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Okay, there aren't actually eight types of veggies in here. But lemon juice, worcestershire, and horseradish give the veggie juice blend just the right spice. Easy to throw in other produce as well for a super healthy refreshment.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
1 comment
ingredients
15 pounds fully ripe tomatoes, chopped
2 cups chopped celery
3 large onions, chopped
3 cloves garlic, crushed
1/4 cup sugar, or to taste
3/4 teaspoon black pepper, or to taste
2 teaspoons prepared horseradish, or to taste
1/3 cup lemon juice, or to taste
salt, to taste
Worcestershire, to taste
directions
Combine the tomatoes, celery, onions, garlic, sugar, black pepper, horseradish, and lemon juice in a Dutch oven over medium-high heat. Let cook for 20 minutes, stirring occasionally, until the vegetables are very soft.
Transfer the vegetables, in batches, to a blender or food processor. Puree until smooth. Strain the mixture into a large bowl through a fine mesh sieve lined with cheesecloth. Repeat with the remaining vegetable mixture.
Return the vegetable puree to the Dutch oven and bring to a boil. Season to taste with salt and Worcestershire sauce (and adjust any other seasonings as needed).
Remove the pan from the heat and let the homemade V8 juice cool completely. Transfer the juice to a large pitcher or divide between other covered containers. Chill the V8 juice well before serving.
recipe tips
For a richer flavor, try roasting some of the vegetables like tomatoes and onions before simmering them with the rest of the ingredients.
Adding a small piece of beet can give the juice a vibrant color similar to store-bought V8 juice.
Taste and adjust the seasonings before canning or freezing to make sure the juice meets your expectations.
For an added health boost, try adding a piece of fresh ginger or turmeric to the vegetable mix while cooking.
The quality of your homemade V8 juice heavily depends on the quality of the vegetables used, so choose ripe, fresh produce for the best results.
common recipe questions
Can I can this homemade V8 juice for longer storage?
Yes, you can can this homemade V8 juice for longer storage. After the juice is cooked and seasoned, prepare your canning jars and lids by sterilizing them. Pour the hot juice into the jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids and rings, and process the jars in a boiling water bath for about 40 minutes for pint jars or 45 minutes for quart jars. Make sure to adjust the processing time based on your altitude for safe preservation. After processing, let the jars cool undisturbed for 24 hours, check the seals, then store the jars in a cool, dark place.
Is there a way to make this recipe without a Dutch oven?
If you don't have a Dutch oven, you can use any large, heavy-bottomed pot for cooking the vegetable mixture. The key is to use a pot that distributes heat well to prevent scorching while allowing enough space to cook down the vegetables effectively.
Can I add other vegetables to this recipe?
Feel free to add other vegetables. Carrots, beets, bell peppers, and leafy greens like spinach or kale are popular additions.
How can I make the juice spicier?
To make the juice spicier, you can increase the amount of horseradish, add hot sauce to taste, or include fresh or dried chili peppers during the cooking process. Start with small amounts and adjust to taste.
What's the best way to strain the juice for a smooth texture?
For the smoothest texture, use a fine mesh sieve or food mill to strain the pureed vegetable mixture. If you want an even finer texture, strain the juice a second time through cheesecloth or a nut milk bag to remove any remaining solids.
Can I freeze this homemade V8 juice?
Yes, this homemade V8 juice can be frozen for future use. Pour the cooled juice into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label the containers with the date, and freeze. Thaw in the refrigerator before serving. Note that freezing may slightly alter the texture or flavor, but it's a convenient way to preserve the juice.
nutrition data
142 calories, 2 grams fat, 32 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Only one person here. can I cut the recipe down to using 3 or 4 pounds of tomatoes and the rest ingredients accordingly?
Use the "change servings" option at the top of the recipe and it will calculate everything for you.
September 10, 2020
I just processed my first batch. It is so tasty. I will be making more. Thank you for the recipe,
August 7, 2016
Turned out yummy! Will make again!
March 1, 2014
I like the ingredient choice. I will follow up but going to roast some green chilis and then add that for a spicy hot. Thanks for sharing
September 5, 2013
I made this recipe and I also added fresh basil, oregano, and box choy it is the BEST v8 we have made yet it is well liked by the whole family, thanks for sharing this!
July 15, 2013
I coarsely chopped all the veggies in the blender before boiling them to get more flavor out. I then reblended them and strained the juice. Good good fresh flavors. I made this more like the spicy V8 juice by added extra black pepper and some hot sauce
September 3, 2011
very easy to make and tastes fantastic
September 3, 2008
This recipe is really good and is super easy to make. I have just made my second batch and plan on making more,