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Homemade V8 Juice


Master of the Pit
OTBS Member
Joined Apr 16, 2007
24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed

6 carrots diced

6 stalks celery diced

1 large onion diced

1/2 head cabbage shredded

1/2 head lettuce shredded

1 bunch parsley chopped

6 clove garlic crushed

3 jap peppers chopped

3 tbsp horse radish grated

3 tbsp Worcestershire sauce

Combine all ingredients into a large stock pot and simmer for 2 hours stirring occasionally. Puree mixture using a blender or food processor until you achieve a smooth consistency. Return mixture to stock pot and add water to if needed to get a "juice" consistency and simmer for another 1/2 hour. Ladle into qt sized canning jars (approx 6) with lids and bands and process.


This is a very tasty product and can be used as a bloody Mary base or spaghetti sauce base or just have some with your breakfast.


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

 Now that sounds really delicious to me. How thick was it before you added the last bit of water??? Was it sauce thick maybe?? But it does sound like a really good drink thou. Now I also like to say the japs and the horse radish should add a much needed heat to. I like mine on the spicey side too.
Last edited:


Meat Mopper
Joined Apr 8, 2010
Thanks. I copied that down. I've been wanting to try my hand a canning and I love V8 juice. My winter cooking list is getting longer. Nothing like a stock pot full of good smelling stuff in the winter.

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