Wednesday, August 19, 2009
V8 - KINDA
So DH (dear hubby) brought in a whole bag of tomatoes and said "there's more where those came from!" Which is my que to start making V8 well, actually V6 juice. I usually can tomatoes and juice each year. And I used to have to start this process after work,, but,,,, because I am RETIRED, I had all day to do it. YAY!!!!
Recipe: V8 Juice for Canning
15 lbs. Tomatoes, chopped (about 8 qts.)
2 large bell pepper
2 large onions
4 stalks of celery
carrots ( I just use up what I have)
1 jalapeno pepper (This makes it quite hot, omit if don't like hot juice)
3 clove garlic (optional)
2 bay leaves
2 ts. dried basil or 12 basil leaves
2 ts. Worcestershire sauce
2 ts. sugar
ground pepper to taste
salt to taste
I just cut all the vegetables into big chunks since I know I am going to use a food mill to extract all the juice.
Put all ingredients in a large stainless pot. Bring to boil then simmer until veges. are all mushy.
Press veges through a fine sieve or food mill.
Bring juice back to a boil and pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes. Let cool, store.
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