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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A basic recipe for V-8. Shake well before using. Ingredients:
15 lbs ripe tomatoes, chopped (you want 8 quarts chopped) |
1 large bell pepper, chopped fine |
2 large onions, chopped fine |
1 1/2 cups diced celery |
2 bay leaves |
12 fresh basil leaves or 2 teaspoons dried basil |
2 teaspoons prepared horseradish |
1/2 teaspoon fresh ground black pepper |
3 teaspoons sugar |
2 teaspoons worcestershire sauce |
1/2 cup lemon juice |
Directions:
1. 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.
2. Press veg through a fine sieve or food mill.
3. Return juice to pot, stir in lemon juice and bring to a boil.
4. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
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