V-8 Juice- Makes 15-20 quarts.
Ingredients:
1 bushel of tomatoes
1 chopped onion
3 carrots, chopped
1 green pepper, chopped
3 stalks of celery, chopped
1/4 head of cabbage, chopped
1 whole clove of garlic
1 tablespoon Lawry seasoning salt
2 tablespoons garlic powder
2 tablespoons onion powder
Pepper, to taste.
Kosher salt
Directions:
Strain quartered tomatoes into a large stockpot. Put all the vegetables and garlic clove into a piece of cheesecloth. Tie closed and add to tomato juice. Add seasonings directly to juice. Bring to a boil, skim foam from the top until it is almost gone. Remove cheesecloth.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the juice is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
** To make hot V8 juice, add one or two jalapeno peppers to the cheese cloth of veggies, depending on desired heat level. If you prefer different spices or vegetables, feel free to adjust the recipe to your own personal taste.
