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Homemade V8 Juice for Canning

Course canning
Cuisine American
Cook Time 20 minutes
Processing 40 minutes

Ingredients

  • 22 pounds tomatoes
  • 3 cups other vegetables chopped (onions, celery, bell peppers, and parsley)
  • 2 tablespoons bottled lemon juice per quart jar
  • 1 teaspoon salt per quart jar

Instructions

  1. Chop the onions, celery, bell peppers, parsley, and other vegetables you are using. Add them to a large stock pot.
  2. Chop the tomatoes and add them to the pot. The tomatoes do not need to be peeled because the mixture will be strained later.
  3. Simmer the tomato and vegetable mixture for at least 20 minutes, or until the vegetables are soft enough to put through a food mill.
  4. Put the cooked mixture through a food mill to remove the seeds, skins, and pulp.
  5. Pour the strained juice back into the stock pot and heat it to boiling.
  6. Place 2 tablespoons bottled lemon juice and 1 teaspoon salt into each sterilized quart jar.
  7. Pour the hot tomato juice into the jars, leaving ½ inch headspace.
  8. Wipe the jar rims clean and place the lids and rings on the jars.
  9. Process the jars in a boiling water canner for 40 minutes.
  10. Remove the jars from the canner and let them cool on a towel on the counter until they seal.
  11. If a jar does not seal, refrigerate it and use it within the next couple of weeks.

Recipe Notes

Keep the tomato-to-other-vegetable ratio at 7:1. The recipe specifically states that increasing the amount of vegetables changes the acidity and would require a pressure canner rather than the boiling water canner used here.