Homemade V8 Juice
Yield
6 quartsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | pounds |
tomatoes
fully ripe, chopped |
|
| 2 | cups |
celery
chopped |
|
| 3 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
minced/mashed |
|
| ¼ | cup |
sugar
or to taste |
|
| 2 | tablespoons |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
horseradish
prepared |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | x |
worcestershire sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.8 | kg |
tomatoes
fully ripe, chopped |
|
| 473 | ml |
celery
chopped |
|
| 3 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
minced/mashed |
|
| 59 | ml |
sugar
or to taste |
|
| 3E+1 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 1E+1 | ml |
horseradish
prepared |
|
| 79 | ml |
lemon juice
|
|
| 1 | 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.
