V-8 JUICE FOR CANNING
Make and share this V-8 juice for canning recipe from Food.com.
Provided by Diana Adcock
Categories Beverages
Time 1h15m
Yield 7 quarts
Number Of Ingredients 11
Steps:
- Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
- Press veg through a fine sieve or food mill.
- Return juice to pot, stir in lemon juice and bring to a boil.
- Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
VEGETABLE CROUTON CASSEROLE
I saw this recipe on a local news program. It's very easy to make, and very tasty. I used fat-free croutons and spicy V-8 juice.
Provided by TeeBee
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil an 8x8 inch glass baking dish.
- Drop in and even out the croutons.
- Evenly distribute the can of diced tomatoes over that.
- Scatter the tomatoes with the grated cheese of your choice.
- In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
- Drop in the zucchini slices and saute until they begin to wilt.
- Season with the salt and pepper.
- Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
- Pour the mixture over the other ingredients in the casserole dish.
- Sprinkle the top with some breadcrumbs and parmesan cheese.
- Bake in a 350 degree oven for about 45 minutes.
- HINTS:.
- Use a combination of zucchini and yellow crookneck squash for nice color.
- Any sort of tomato juice will work, even a spicy V8.
Nutrition Facts : Calories 339.6, Fat 17.6, SaturatedFat 7, Cholesterol 22.8, Sodium 795, Carbohydrate 33.8, Fiber 5.2, Sugar 9.6, Protein 14.8
EDS V-8 JUICE
We took a lot of recipes and made our own up until we loved the results. We put some hot sauce in some but my hubby adds his own in his glass also as he likes it spicy. Times for cooking are a guess as we made more then one pot. This is our 3rd year making this.
Provided by NoraMarie
Categories Beverages
Time 3h
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender.
- Cool a bit (my hubby used the food mill to put everything through).
- Return juice to pot, stir in lemon juice and bring to a boil.
- Pour in hot sterilized jars leaving 1/2 inch head space.
- Process for 40 minutes.
Nutrition Facts : Calories 128.7, Fat 1, SaturatedFat 0.2, Sodium 280.2, Carbohydrate 29.5, Fiber 7.6, Sugar 17.6, Protein 4.9
RICE MEATBALLS
I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.
Provided by Zipadedoda
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
- Mix lightly.
- Shape mixture into 18 balls and place in skillet.
- Add sugar to remaining 2 cups of juice.
- Pour juice over meatballs in skillet.
- Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2
PETE'S V-8 VEGETABLE JUICE
This is a friend's home canned version of V-8 that we love. Use it for a pick me up or a great bloody mary. The vegetables can be altered to taste. You could add horseradish if you like. We personally don't add the leak and modify the allspice to 1/2 tsp for the whole batch instead of per quart as Pete did.
Provided by flightnurse
Categories Beverages
Time 1h30m
Yield 7 quarts
Number Of Ingredients 13
Steps:
- Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
- Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small - I use the food processor).
- Once soft, run though a fine sieve, juicer, or food mill.
- Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart:.
- 1/2 teaspoon salt. (optional).
- 1/2 teaspoon allspice.
- 1 teaspoon worcestershire (we use 1 tablespoon, but like it salty and bitey).
- dash of pepper (optional).
- Wipe rims clean, and place lids and rings onto jars. Process for 30 minutes.
Nutrition Facts : Calories 194.9, Fat 2, SaturatedFat 0.4, Sodium 95.3, Carbohydrate 44, Fiber 13.1, Sugar 26.2, Protein 8.9
V-8 BREAD
I got this from recipegoldmine.com. It doesn't give a submitter, so I don't know who to give credit to! The description says this bread is great to use for grilled cheese and that sounds delicious to me!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h35m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.
- Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).
- Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).
- Bake at 350 degrees F for 25 to 35 minutes.
Nutrition Facts : Calories 109.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.3, Sodium 134.4, Carbohydrate 20.8, Fiber 0.8, Sugar 1.9, Protein 3.1
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