RECIPES USING V8 TOMATO JUICE RECIPES

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the 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.

Steps:

• "Saute garlic in olive oil, gently shaking pan to carmelize evenly. When just starting to color, remove from heat and add V8. Bring back to boil, season w/salt & pepper, and let simmer to desired consistency. Serve over pasta drizzled with good extra virgin olive oil. For variety, add: red pepper flakes saffron & shrimp white wine & clams alla puttanesca - capers, olives & anchovies - can also add a can of tuna basil cream"