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LOCATION: Recipes >> Preserving >> V8 Juice 02

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V-8 for canning

8 quarts cut up tomatoes
2 medium onions, diced
1 1/4 c diced celery
1 large, seeded and chopped green pepper
3 bay leaves, optional
3 TB sugar
10 basil leaves
1/2 tsp pepper
2 tsp worcestershire sauce (optional)
4 tsp salt if desired

In a large enameled kettle, simmer the tomatoes over low heat til
soft. put through a fine sieve or food mill to remove skins and
seeds and set the strained juice aside. Rinse the kettle and into
it measure 2 cups of the tomato juice. Add the onions, celery,
pepper, etc. Boil over medium heat, stirring and adding extra
juice as needed to keep the mixture from sticking - until soft
enough to strain through your sieve or food mill. Add 3 1/2
teaspoons citric acid (or 2/3 cup bottled lemon juice OR cup white
vinegar) and the rest of the tomato juice. Bring to simmering.
Pack hot, leaving 1/2 inch of headroom. Process in a BW bath: 15
minutes for pints, 20 minutes for quarts. Remove jars.

Variation: Add 3-5 hungarian wax peppers or jalapenos instead of
the green pepper.

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