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LOCATION: Recipes >> Preserving >> V8 Juice 03

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V-8 for canning

10 kg tomatoes
2 cups onions, diced
2 cups celery, diced
2 medium green sweet peppers
2 T caraway seed
2 T celery seed
1 T Tiger pepper
3 bay leaves, optional
3 TB sugar
10 basil leaves
1/2 tsp pepper
1 T Worcestershire sauce
4 tsp. salt if desired

Heat tomatoes and then strain through Ventoria over low heat until
soft. Blend ingredients at high speed for one minute. Add entire
batch into cheese cloth and then drain in stainless steel kettle.
Squeeze out remaining ingredients 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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