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Nutrition Facts
Serving Size 1 (542g) Recipe makes 18 servings
Calories 128
Calories from Fat 9		(6%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 280mg		11%
Potassium 1247mg		35%
Total Carbohydrate 29.5g		9%
	Dietary Fiber 7.6g	30%
	Sugars 17.6g
Protein 4.9g		9%
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Eds V-8 Juice

Recipe #109147 | 3 hours | 2 hours prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: NoraMarie
Jan 22, 2005

We took a lot of recipes and made our own up until we loved the results. We put some hot sauce in some but my hubby adds his own in his glass also as he likes it spicy. Times for cooking are a guess as we made more then one pot. This is our 3rd year making this.

SERVES 18 (change servings and units)

Ingredients

14 lbs tomatoes, chopped
6 large green peppers, chopped
6 large onions, chopped
3 cups celery, chopped
4 teaspoons horseradish
4 teaspoons sugar
3 teaspoons Worcestershire sauce
3/4 cup lemon juice
3 bay leaves
3 teaspoons dried basil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 large beets, cooked separate then chopped
8 large carrots, cooked and chopped

Directions

1
Place all ingredients except lemon juice in a large pot; bring to a boil and simmer until vegetables are tender.
2
Cool a bit (my hubby used the food mill to put everything through).
3
Return juice to pot, stir in lemon juice and bring to a boil.
4
Pour in hot sterilized jars leaving 1/2 inch head space.
5
Process for 40 minutes.