Recipe for V-8 Vegetable Juice
National Brand Recipes


    V-8 Vegetable Juice

    Source: Sunset magazine - 1974

    15 pounds fully ripe tomatoes, chopped
    2 cups celery, chopped
    3 large onions, chopped
    3 cloves garlic, minced/mashed
    1/4 cup granulated sugar, or to taste
    2 tablespoons salt
    3/4 teaspoon pepper
    2 teaspoons prepared horseradish
    1/3 cup lemon juice
    Worcestershire sauce, to taste

    Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

    In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.

    Add seasonings and bring to just under boiling if canning, or chill and freeze.

    Yields about 6 quarts.