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Homemade V8 Juice

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Rating: 4/5
4 reviews

ready in: 30-60 minutes
serves/makes:   12

recipe id: 17152
cook method: stovetop

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15 pounds fully ripe tomatoes, chopped
2 cups chopped celery
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup sugar, or to taste
3/4 teaspoon black pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire, to taste


Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill.

Recipe Source: Sharon Stevens

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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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
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

Registered Member at
Member since:
Sep 5, 2013

REVIEW: 5 star recipe rating
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!

Guest at

REVIEW: 5 star recipe rating
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

Guest at

REVIEW: 4 star recipe rating
very easy to make and tastes fantastic

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