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V9 Juice


"A tasty veggie beverage. You can also use it for a great soup base."
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9 h 45 m servings 63 cals
Original recipe yields 56 servings (14 quarts)

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  1. Cook tomatoes in a large stock pot over medium heat until tender, about 20 minutes.
  2. Juice carrots, peas, onions, cabbage, spinach, red and green bell peppers, broccoli, acorn squash, celery, and garlic in a vegetable juicer according to the manufacturer's instructions. Stir the juice and vegetable pulp into the tomatoes and bring mixture to a boil. Mix in lemon juice, sea salt, and black pepper, stirring to dissolve salt. Process the mixture through a food mill to strain out all seeds, skins, and pulp.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetable juice into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

Per Serving: 63 calories; 0.6 g fat; 13.7 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 414 mg sodium. Full nutrition

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This is AMAZING! I substituted beets for the peas and used purple cabbage. I put in about 4 jalapeños to give it some zip. 27 lbs is one half of a bushel. Good stuff!

This doesn't appear to meet the minimum standards for tomatoes for shelf safe acidity. Which recommends 2 table spoons of Lemon juice per quart just for canning tomato juice. Most of the added...