Name: V8 Juice Canning
Prep time: 3 h
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 11 Quarts, 44 serving(s)
Ingredients: 23 lbs tomatoes, 1 1/2 pecks; 8 stalks celery; 3 onions; 1 bunch parsley; 3 red peppers; 0.5 (10 ounce) bag watercress; 0.5 (10 ounce) bag spinach; 2 tablespoons minced garlic; 5 beets; 1 lb baby carrots; 1 head cabbage; 3 tablespoons celery salt; 1/2 cup sugar; 1/4 cup salt

Recipe by Chili Dan

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Made from 12 vegies. Love this chilled or in chili. I mixed a few recipes together to get this one.

Ready In:: 4hrs 30mins
Serves:
Yields:
Units:

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ingredients

23 lbs tomatoes, 1 1/2 pecks
8 stalks celery
3 onions
1 bunch parsley
3 red peppers
0.5 (10 ounce) bag watercress
0.5 (10 ounce) bag spinach
2 tablespoons minced garlic
5 beets
1 lb baby carrots
1 head cabbage
3 tablespoons celery salt
¹⁄₂ cup sugar
¹⁄₄ cup salt

directions

Core and cut tomatoes into chunks that break down easy.
Coarsely cut celery, onion, peppers, and parsley.
Divide into half and place into 2 huge nonaluminum pot.
Add rest on the ingredients into the pots.
Bring mixture to a slow simmer first.
Stir about every 3 minutes to prevent burning.
Liquid will begin to appear.
Bring mixture to a boil for ½ hour.
Check carrots for tenderness.
Put through a sieve or calendar. I use a Kitchen aid.
Pour liquid into a pot and add sugar and salt.
Bring to a boil.
Put in washed canning jars.
Put jars in a hot bath for 15 minutes.
Take jars out of bath and turn upside down till cool, then turn right side up and they should seal.