Canning - Homemade V-8 juice

[BigV]

It's almost canning time. For those of you with an abundance of tomatoes this year, here is a great recipe for v-8 juice.

INGREDIENTS:
15 pounds fully ripe tomatoes, chopped
2 cups chopped celery
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup sugar, or to taste
1 tablespoon salt
3/4 teaspoon black pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire, to taste


PREPARATION:
Over medium high heat bring the tomatoes and vegetables to a boil and boil gently for about 20 minutes. In a covered blender or food processor add a portion at a time and process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling.
Fill clean hot jars to within ½” of top, add lids and rings.

Processing Methods

Boiling Water Bath Canner
• Pints 35 minutes
• Quarts 45 minutes
Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
• Pints 15 minutes
• Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.

[Hetfieldinn]

BigV, I plan on canning some venison this year (the stuff you gave me was delicious). Seeing that you don't answer my calls anymore, could you provide a list as a 'starter kit' of the things I'll need to get started canning?

[BigV]

Originally Posted by Hetfieldinn

BigV, I plan on canning some venison this year (the stuff you gave me was delicious). Seeing that you don't answer my calls anymore, could you provide a list as a 'starter kit' of the things I'll need to get started canning?

1. Pressure Canner. I prefer the caner with the weights. Weights come with the canner and use 5, 10 and 15 pound weights. Dial pressure canner gauges require periodic calibration. If your planning to can a lot, they make canners that allow 2 rows (one place on top of another) to allow for more jars. Typical pressure canners will process 7 quarts at a time while the tall canners will do 14.

2. jar lifter, used to remove hot jars from canner.

3. Canning jars. I like to can venison in both quart and pint jars. Wide mouth or regular jars will both work, but I find I can fit a bit more venison in a regular mouth jar.

4. Sealing lids (sealing lids are one time use lids, throw them away after used),

5 Rings (rings can be used over and over again, once your jars are sealed and cooled you can remove the rings and re-use them). I would recommend at least 2 dozen each wide and regular rings

5. Venison...

That's about all you really need to get started, If you have any questions, feel free to call. I started a new job recently and my phone has been turned off...sorry about not returning calls...

[Hetfieldinn]

Sweet. Thanks for the list. I'll be stopping down for some canning tips.

[Red1]

Here's how we use some of our leftover garden veggies at the end of the season. It makes some powerful good spicy V-8 style juice.

Start with tomato juice, which you can make however you usually do this -- we use a Squeezo-strainer. This will be the primary ingredient.

We have an old juicer that used to be my father-in-law's, and it works great for the rest of the veggies. We experimented with leafy veggies, like Swiss chard, but it didn't work so well.

Based on our experimention, this is the ultimate recipe we arrived at:
For every 12 quarts of tomato juice, add the juice from -
5 large carrots
1 bunch celery
10 medium beets
1 large bell pepper
20 hot cherry peppers

Then add 5 t. garlic salt
5 t. onion salt
2 t. kosher salt

Bring it all to a boil and seal in hot quart jars. We don't use a water bath canner for this, and we've never had it go bad. This stuff is de-lish!

Of course you can vary the amounts of things, particularly the hot peppers, according to your tastes. And if you want to add other things, you can.

[viper1]

Never really cared for v8 but love tomato and Jalapeno juice. But I boil mine to thicken before cannin.

[lostinthewoods]

Please be careful with anything that you can that has carrots or celery in it. Both of those veggies require pressure canning due to the low Ph of them both. I know you're adding 1/3 cup of lemon juice to adjust the Ph to the acidic side. Unless you're testing for Ph after you cook everything together ( ph changes with temp) you need to be very careful. I personally would err on the side of caution and pressure can it just to be safe. I don't want anyone to get sick.....or worse.

lost

Sent from my DROID BIONIC using Tapatalk 2