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BS: Question on Making V-8 Juice???
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Subject: BS: Question on Making V-8 Juice??? From: Bobert Date: 02 Sep 07 - 11:35 AM Hi Everyone, Bob says you all know pretty much everything so here's the latest dilemma: Years ago I watched a woman make V8 juice to process in qt. jars and she wrote the ingredients down but I can't remember how to actually prepare the vegetables using a food processor. It called for a bag of carrots, bag of celery, better 1/2 of head of cabbage, 6 onions and 2 green peppers. I believe I would add some serronto peppers (how many?). I would think you could grind up these things in the food processor and bring to a simmer on stove. 12 lbs. of tomatoes apparently quartered and heated and then put through a food mill. Combine the two then and heat sound good? Biggest question of all is that she didn't process them in a water bath but just jarred them, adding lemon juice and salt and Worchester sauce how much of each?) and put lids on. My canning knowledge tells me you should process this stuff with a pressure canner at 10 lbs. of pressure because the only high acid part is the tomatoes. Would you think it ok not to pressure can? Hot water bath 10 min.? Nobody ever got sick from these yummy v8s later. I'd appreciate your measurement and processing ideas at least. We have given away over 1/2 of the garden and I wish it'd just quit!!! No we didn't overplant; it's that darned chicken litter Bob spread!! The 2 squash plants are 10' across and continuing to spread and spread! Hope your gardens did well; of course we have to water during these drought times 'cause I didn't do all this work to have it dry up! All the best, P-Vine (Eve....) |
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Subject: RE: BS: Question on Making V-8 Juice??? From: EBarnacle Date: 02 Sep 07 - 05:00 PM Try adding lemon juice in place of some of the salt. V-8 [at least the commercial kind has massive amounts of salt in it, expecially when you consider that it has always been sold as a health drink. I cannot give you quantities, so you have to go by taste. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: wysiwyg Date: 02 Sep 07 - 06:13 PM As for water bath versus pressure-- why not just pressure-can it if you are able, to be SURE it's safe? (Hi Eve!) PS, Mudcatters individually don't know eveything, although I would bet most of us like to think we do and talk like we do; but the totality of "Mudcat" may bring some answers you can weigh. ~Susan |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Alice Date: 02 Sep 07 - 06:29 PM Use a juicer, not a food processor. You want the juice, not the pulp. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Q (Frank Staplin) Date: 02 Sep 07 - 07:04 PM Look for vegetable juice recipes (v-8 is trademarked). Here is one at cooks.com which uses abt. 25 lbs. tomatoes- http://www.cooks.com/rec/view/0,161,144163-247199,00.html Note- you do need pulp- not all of it, but about half. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Alice Date: 02 Sep 07 - 07:18 PM Well, my juicer gives you some pulp, just enough texture to be like V-8. A lot easier, too. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: GUEST,leeneia Date: 02 Sep 07 - 07:44 PM I thought the Joy of Cooking might have a recipe, but it doesn't. However, its remarks were so delightful I have to pass them on. There is simply no other cookbook like the Joy of Cooking. === ABOUT BLENDED JUICES The blender transforms many kinds of fruit and vegetables into rich and delicious liquid food. The only trouble in using it is that the enthusiast often gets drunk with power and whirls up more and more weird and intricate combinations - some of them quite undrinkable. Resist the temptation to become a sorcerer's apprentice. Sometimes, too, a gray color results. If so, gradually stir in lemon juice, a little at a time. Serve immediately after adding the lemon juice, as the clear color may not last long. ==== |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Alice Date: 02 Sep 07 - 08:00 PM Blenders heat things up too much when they puree. Use a Juicer!! |
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Subject: RE: BS: Question on Making V-8 Juice??? From: SINSULL Date: 02 Sep 07 - 08:02 PM Buy it buy the bottle and avoid food poisoning. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Bobert Date: 02 Sep 07 - 08:23 PM You can firgit that Sins... The P-Vine cans and freezes nnff veggies to last us all winter long and then some... It's in her Irish genes, 'er something... She's gonna do it an' there ain't no stoppin' her... B~ |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Q (Frank Staplin) Date: 02 Sep 07 - 08:49 PM Here is another tomato vegetable juice recipe. For 10 pounds but can be increased. http://www.cdkitchen.com/recipes/recs/1228/Tomato-Vegetable-Juice99359.shtml tomato vegetable juice SINSULL, I am trying to do away with Bobert and you are interfering. Don't invest in a juicer unless you intend to make a regular practice of it. Neither recipe so far uses a juicer or a blender, for a one-time trial use the recommended sieve or food mill. You might not want to do it again (or survive the first attempt). Alternative- buy a pig and use the tomatoes as slops. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Uncle_DaveO Date: 02 Sep 07 - 08:58 PM "V-8" is a trademark name. Only the V-8 company (whatever its name actually is) makes V-8. You can make a multi-vegetable juice all you want to, and it MAY even taste like V-8, but it won't be V-8. Dave Oesterreich |
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Subject: RE: BS: Question on Making V-8 Juice??? From: EBarnacle Date: 02 Sep 07 - 09:26 PM It's Campbell's of Camden, NJ. You might have heard of their soups. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Bobert Date: 02 Sep 07 - 09:32 PM I heard that, Q... Grrrrrr... Yeah, Dave, we know that V-8 is a trademark... The P-Vine ain't gonna but it out to sell... It's just fir us... Jus' we both like V-8 and we're trying to make something as close to it as is possible... B~ |
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Subject: RE: BS: Question on Making V-8 Juice??? From: CapriUni Date: 02 Sep 07 - 09:56 PM Well, what vegies are pictured on the label? Thet's where I'd start... |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Q (Frank Staplin) Date: 02 Sep 07 - 10:15 PM Try that cdkitchen site again- Tomato vegetable It looks like a good recipe, and it uses Worcester. I would not trust the results of any of these recipes without sterilized jars in a hot bath. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: GUEST,crazy little woman Date: 02 Sep 07 - 11:30 PM I have friends who have gardened and canned for many years. They go straight to the pressure canner - faster and less worry than a hot-water bath. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Geoff the Duck Date: 03 Sep 07 - 04:55 AM What's this about juice? A V8 is a car engine which used to be popular in Land Rovers. BLICKY I'd like to see you get one of those through a blender! Quack! GtD. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: RangerSteve Date: 03 Sep 07 - 12:32 PM The 8 in V8, according to the ingredients listed on the label are: tomato4es, carrots, celery, beets, watercress, and I forget the other three. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: CapriUni Date: 03 Sep 07 - 03:55 PM Google is your friend. I just got back from the official "V8 vegetable juice" web page. Here are the ingredients they list (though they also say 'including,' so there be other, "Secret" vegies: Tomato, carrot, celery, beetroot, parsley, lettuce, watercress, spinach. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: SINSULL Date: 03 Sep 07 - 03:58 PM Must be some onion in there. And lots of salt. I love the stuff so there must be lots of salt. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: CapriUni Date: 03 Sep 07 - 07:18 PM Well, the label says 100% vegetable juice. I don't know if they're allowed to say that if there's salt in there, too. Maybe they can... I know the herb teregon has the flavors of vinegar and salt... |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Bobert Date: 03 Sep 07 - 08:06 PM Hmmmmm, taragon??? Now that's an idea... What we have come down to is, ahhhhh, let's see.... Tomatoes, of course, which we have cooked down all day today... ...Onions, beets, celery, green pepper, carrots, spinich, garlic, cloves, *no* watercress... So reckon we're making V-7 juice??? (But bobert, garlic and cloves is weggies, ain't they???) Okay, maybe we're making V-9 juice??? Anyone want any tomatoes... We have put up 14 quarts, and now using 10 pounds fir juice, given away 50 pounds easily, have another 10 or so pounds on the kitchen counter and tomorrow and the next day and the next will give us 'bout 10 pounds a day... And that is with only about 15 plants!!! Anyone have a good recipe fir tomato ice cream??? B~ |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 04 Sep 07 - 12:01 AM V-8, although it has been produced by Campbell's since 1948, was introduced in 1934 by one G.W. Peacock, of New England Products Company. Initially, he marketed a number of individual vegetable juices, called Vege-min. His eight juices weren't selling well, and his Chicago distributor observed that if you added the sales figures for all eight together, they'd equal one successful juice. So he mixed the eight Vege-min juices together and called it V-8, the rest being history. According to the label, V-8 is a mixture of two juices, one a tomato juice concentrate, the other, a reconstituted mixture of the other seven juices. this second juice is a rather clever balance of juices--mostly carrot, for sweetening, celery, which is a strong enough flavor to balance the tomato, beets for color, and parley because everything must have parsley in it, with the remainder to finish the flavor and boost the vitamin content. Citric and Abscorbic Acid are added to preseverve, which if not actually Lemon Juice, is the equivalent--but for the rest, there is no need for sugar, vinegar, or "artificial" ingredients-- There are no spices added either, which means that it bland, and will appeal to most people (at least the ones who don't hate tomato juice). I have been drinking a lot of it lately, as it seems to statisfy as much as the other things in the fridge, late at night, but without fat, sugar, or calories. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Q (Frank Staplin) Date: 04 Sep 07 - 01:11 AM Digression- never thought about watercress until I saw a cultivated watercress farm(?) in Hawai'i, outside of Honolulu near Pearl City. Looked like a small rice paddy if one didn't et too close. I was told that King Kalakaua wanted watercress sandwiches, since they were a great favorite with the royal family in England. Just a tale, I suppose. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: CapriUni Date: 04 Sep 07 - 01:26 AM Lemon juice is also good to add, if you want to add kick without adding salt -- "Mrs. Dash" salt free spice blends have a lot of lemon zest in them... |
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Subject: RE: BS: Question on Making V-8 Juice??? From: EBarnacle Date: 04 Sep 07 - 10:36 AM Whether or not they list it, look at the Sodium content per serving. You don't get there without a lot of salt or MSG. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 04 Sep 07 - 11:59 AM EBarnacle--Salt is necessary to life. And a hefty heaping of salt was necessary in every successful packaged American food product up until the beginning of the "low salt backlash". The preservative qualities and taste enhancing qualities of salt are the reasons given for the abundance of salt in these popular food items, but foods can be preserved with much less salt, and many of the products have so much salt that it's all you can taste in them. I have heard it said that chronic lead poisoning causes a craving for salt. It has been suggested that our addiction to gasoline, with added lead, caused a corresponding addiction to salt. If that's true, the introduction of unleaded gasoline may have some relation to the demand for low salt foods. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: GUEST,Mooh in limbo Date: 05 Sep 07 - 09:01 AM Can't help you other to suggest that it's a great idea. 30% of your daily sodium is alot for 340ml (one can) of the stuff. Having tried the low salt variety and rejected it, I limit myself to one can per day. But, 0 saturated and trans fats, 0 cholesterol, no added sugar, preservatives, etc, 70 calories, and lots and lots of other good stuff, sure make that second can of the stuff tempting. I love it, and it's better for me than the Diet Coke that I used to pollute myself with, though I still drink a single can of regular Coke per day. V8 and various fruit juices are changing my life. Peace, the once and future Mooh. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 05 Sep 07 - 12:42 PM Mooh--Trader Joe's has it's own generic V-8, which has considerably less salt, and as with most TJ products, tastes a bit better than the original--as a bonus, it is cheaper, and you get more in the bottle--rather than 48 ounces(1 1/2 quarts) V-8 bottles contain 46 ounces. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: GUEST,Mooh in limbo Date: 05 Sep 07 - 02:03 PM Ted...Thanks for the tip. Don't know if we've got Trader Joe in this part of creation (and certainly not locally), but I'll look about. Peace, Mooh. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Peace Date: 05 Sep 07 - 02:14 PM One of the companies has it out without salt. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: bobad Date: 05 Sep 07 - 08:02 PM Mooh, if there is a Loblaw or a store that carries President's Choice products near to you you can get a low sodium vegetable juice under it's Blue Label banner. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 05 Sep 07 - 08:49 PM TJ's Garden Juice has 140mg per serving--which is 8 oz. It has what V-8 has, plus a bit of hot pepper and lemon. It also has a bit of tomato paste, which gives it a richer and sweeter taste. Sorry to bore with details, I am a bit compulsive about food related things. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 05 Sep 07 - 08:51 PM Oh, by the way, Safeway carries President's Choice products. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: EBarnacle Date: 05 Sep 07 - 10:51 PM MTed, there is a big difference between a little salt or KCl and the amount that Campbell's puts in. As I have said elsewhere, a bit of lemon or KCl will do wonders. As any "health foodie" what gets substituted for salt and be prepared to sit back for a while. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Q (Frank Staplin) Date: 05 Sep 07 - 11:19 PM Most people get a sufficiency of potassium chloride from bananas, sweet potatoes and other vegetables and fruits. As a supplement, I believe it is a prescription drug in Canada. Food products available in Canada probably have safe amounts. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: open mike Date: 06 Sep 07 - 03:55 AM table salt is NaCl, as in the song by the McGarrigle Sisters.. and how about adding some zuchinni juice? i have been known to do that i think i remember hearing that there used to be a holiday (sept. 1?)which was "leave a zuchini on your next door neighbor's back porch after midnite" any way it is better than letting them get so big that all you can use them for is door stops. |
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Subject: RE: BS: Question on Making V-8 Juice??? From: M.Ted Date: 06 Sep 07 - 10:46 AM You're preaching to the choir, EBarnacle--I don't even have a working salt shaker in my house. -I happen to have the V-8 because I couldn't get to Trader Joe's for the other, and it was a better alternative than sucking "Reddi Wip" out of the can at 1 AM-- And, Open Mike, my wife and I were just discussing the Zucchini holiday! Growing up, my dad always had a huge garden--In the Fall, there were always a number of monster zukes, as well a many unused tomatoes. The solution that we developed was called "Zucchini/Tomato Baseball"-- |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Bobert Date: 06 Sep 07 - 09:07 PM Hi Everybody, Been really busy with all these tomatoes since I looked up that web site with the tomatoe/vegetable juice recipe. Seemed the best way to go since I have a stainless steel foodmill and it called for lemon juice to add the acid so it was safe to hot bath it for 40 min. There was a thicker pulp than the canned V8 juice but since the pulp is good for us, I didn't think anything about it 'til Bob said he didn't care for it. Tough. The vegetables came straight out of the garden, no reconstituted anything, and into the pot and into the food mill and into the canner. Can't get any more real or fresh than that, right? I threw in a few tablespoons of Worcheshire and probably 1 1/2 tbs. salt because without it the juice had little flavor. Neither of us has high BP so that's not a problem. Did forget the parsley, duh...it was right outside the kitchen door, so may have to (horrors) make yet another batch (making 3 batches yielding 24 or so pints.) The recipe said it made 7 qts. but it only yielded 11 pints after running it through the foodmill so I added extra tomatoes today hoping for 2 full runs of 7 pints. By the time the stuff cools, I'm back out spraying for deer and watering so it goes into the refrig. for foodmilling, etc. tomorrow. Glad to see that it brings such interest. Thanks for all your great help. Wish I had the patience to sit here the way y'all do, but when I need you, you're HERE!!!! Thanks, Eve (P-Vine) |
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Subject: RE: BS: Question on Making V-8 Juice??? From: wysiwyg Date: 23 Aug 09 - 03:45 PM refresh, remember??? |
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Subject: RE: BS: Question on Making V-8 Juice??? From: Sorcha Date: 23 Aug 09 - 04:03 PM Mix raw tomato juice with pureed greeen chiles and some pureed (or juiced) raw onion. Water bath process. Much like Snap-E-Tom |
