Ingredientes para V 8 Juice For Canning
- 2 lbs ripe tomatoes
- Bell Pepper
- Onions
- 1 cup chopped celery
- Bay Leaves
- Fresh Basil Leaves
- Prepared Horseradish
- Fresh Ground Black Pepper
- Sugar
- Worcestershire Sauce
- 1/4 cup fresh lemon juice
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Como fazer V 8 Juice For Canning
- Wash and roughly chop 2 lbs tomatoes, 1 medium green bell pepper, 1 medium onion, 1 cup celery, 1/2 cup carrots, 1/4 cup parsley, and 1/4 cup green beans.
- Combine all chopped vegetables (except for the lemon juice) in a large stainless steel pot. Add 2 cups of water.
- Bring the mixture to a rolling boil over medium-high heat. Then, reduce heat to low and simmer for 30 minutes, or until all vegetables are very tender.
- Carefully purée the vegetable mixture using an immersion blender or by pressing it through a fine-mesh sieve or food mill. Discard solids.
- Return the pureed juice to the pot and stir in 1/4 cup fresh lemon juice.
- Bring the juice back to a gentle boil. Skim off any foam that rises to the surface.
- Carefully ladle the hot juice into clean, sterilized half-pint or pint canning jars, leaving 1/2 inch headspace.
- Remove any air bubbles using a non-metallic utensil. Wipe the jar rims clean. Place lids and rings on jars.
- Process the filled jars in a boiling water bath for 35 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude (consult a reliable canning guide for higher altitudes).
- After processing, turn off heat and let jars sit undisturbed in the canner for 5 minutes. Then, carefully remove jars and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
123g
Fat
1g
Carbs
15g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Beverages Canning Vegetables American Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Number Of Servings Presentation Served Cold Technique 4 Hours Or Less
