V9 JUICE

V9 Juice image

A tasty veggie beverage. You can also use it for a great soup base.

Provided by cdbolen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 9h45m

Yield 56

Number Of Ingredients 16

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Ingredients

27 pounds tomatoes, cored
9 carrots
2 cups green peas
3 large onions
½ head cabbage
3 cups fresh spinach
1 green bell pepper
1 red bell pepper
2 ½ cups broccoli florets
1 acorn squash - halved, seeded, and cut into chunks
1 bunch celery, ribs separated
5 cloves garlic, peeled
½ cup lemon juice
¼ cup sea salt
1 tablespoon ground black pepper
14 1-quart canning jars with lids and rings

Steps:

Cook tomatoes in a large stock pot over medium heat until tender, about 20 minutes.
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.
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.
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.
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 : Calories 62.6 calories, Carbohydrate 13.7 g, Fat 0.6 g, Fiber 4.1 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 414.1 mg, Sugar 7.8 g