Garden Green
11-03-2008, 08:23 PM
V-8 juice for canning
15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)
1 large bell pepper, chopped fine
2 large onions, chopped fine
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
2 teaspoons prepared horseradish
1/2 teaspoon fresh ground black pepper
3 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 cup lemon juice
Directions
1 Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
2 Press veg through a fine sieve or food mill.
3 Return juice to pot, stir in lemon juice and bring to a boil.
4 Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)
1 large bell pepper, chopped fine
2 large onions, chopped fine
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
2 teaspoons prepared horseradish
1/2 teaspoon fresh ground black pepper
3 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 cup lemon juice
Directions
1 Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
2 Press veg through a fine sieve or food mill.
3 Return juice to pot, stir in lemon juice and bring to a boil.
4 Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.