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Homemade V8 Juice

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Submitted by cookingdinners

YIELD

6 quarts

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

15 6.8
POUNDS KG TOMATOES
fully ripe, chopped
2 473
CUPS ML CELERY
chopped
3 3
LARGE LARGE ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced/mashed
¼ 59
CUP ML SUGAR
or to taste
2 3E+1
TABLESPOONS ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER
2 1E+1
TEASPOONS ML HORSERADISH
prepared
79
CUP ML LEMON JUICE
1 1
X X WORCESTERSHIRE SAUCE
to taste *

Directions

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 and freeze.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1917g (67.6 oz)
Amount per Serving
Calories 424 8% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3628mg 151%
Total Carbohydrate 32g 32%
Dietary Fiber 24g 94%
Sugars g
Protein 34g
Vitamin A 288% Vitamin C 397%
Calcium 24% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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