V 8 Juice for Canning
Capture the garden-fresh goodness of homemade "V8 Juice for Canning" with this vibrant, nutrient-packed recipe. Combining a medley of tomatoes, carrots, celery, beets, spinach, and more, this vegetable juice brims with wholesome flavors and rich vitamins. Perfectly seasoned with garlic, parsley, and a hint of vinegar for brightness, this homemade version rivals any store-bought blend. Designed for canning, this recipe ensures you can enjoy the taste of summer all year long—ideal for meal prep, sipping, or cooking. Learn the art of preserving this customizable drink while harnessing the full spectrum of garden-fresh veggies in every sip. Whether you're a canning enthusiast or a juice lover, this guide is the perfect way to stock your pantry with homemade health and flavor!
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Recipe Information
Ingredients
- 20 cups Tomatoes (roughly chopped)
- 2 cups Carrots (peeled and chopped)
- 2 cups Celery (chopped)
- 1 cup Beets (peeled and chopped)
- 1 cup Spinach leaves
- 1 cup Green bell pepper (chopped)
- 1 cup Onion (chopped)
- 1 cup Parsley (chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1 tablespoon White vinegar
- 1 teaspoon Ground black pepper
- 2 cups Filtered water
Instructions
Wash all the vegetables thoroughly under cold water and let them air dry.
Roughly chop the tomatoes, carrots, celery, beets, spinach, bell pepper, onion, garlic, and parsley.
In a large stockpot, combine the chopped tomatoes, carrots, celery, beets, spinach, bell pepper, onion, parsley, and garlic.
Add the filtered water to the pot to prevent the vegetables from sticking to the bottom.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer the mixture for 30 minutes, stirring occasionally.
Once the vegetables are soft, remove the pot from heat and let it cool slightly.
Using an immersion blender or in batches with a countertop blender, carefully blend the mixture until smooth.
Pass the blended mixture through a fine mesh sieve or food mill to remove any pulp and seeds. Discard the solids or save for another recipe.
Return the strained juice to the pot and season with salt, sugar, vinegar, and ground black pepper. Adjust seasoning to taste.
Bring the juice back to a gentle boil, then reduce heat and simmer for 5 minutes.
While the juice is simmering, prepare your canning jars. Sterilize the jars, lids, and rings by boiling them in a large pot of water for 10 minutes. Keep the jars warm until ready to fill.
Fill the hot jars with the simmering juice, leaving about 1/2-inch headspace at the top. Wipe the rims of the jars clean, then place the lids and screw on the bands until fingertip-tight.
Process the filled jars in a boiling water canner for 35 minutes (adjusting for altitude if necessary).
Carefully remove the jars from the canner and let them cool completely on a towel or wire rack. Check the seals once cooled; the lids should not flex when pressed.
Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that didn’t seal properly and consume within a week.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8205 mg | 357% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 92.8 g | 331% | |
| Total Sugars | 187.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1429 mg | 110% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 16890 mg | 359% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
