misc Looking for a BWB safe spicy V8 recipe

anyone have any tried and true recipes for a spicy V8 that is safe to can in a BWB.
I have a bunch of tomatoes that are nearly bursting from all our recent rain and canning some V8 might be a great way to salvage them.
 
Here's a good starting point, Malarky
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https://nchfp.uga.edu/how/can_03/tomato_veg_juice.html

Tomato and Vegetable Juice Blend

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

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:cheers:
 
Nice! Thanks again Mike. I like the 3 cup window for mixing in other veggies.
it doesn't explicitly say garlic...does garlic do anything funky in a recipe like this?
 
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