Homemade V8 Juice – Two Fresh Ways to Drink Your Veggies
There’s nothing quite like the clean, savory flavor of homemade V8-style juice—especially when it’s made from real, whole vegetables without additives, preservatives, or excess sodium. This easy recipe blends fresh produce into a nutrient-rich juice that’s perfect for sipping, freezing, or even canning. Whether you’re using fresh tomatoes from your garden or a pantry can, this juice is simple to make with either a juicer or blender.
Homemade V8 Juice
A fresh, homemade version of V8-style juice made with tomatoes, celery, carrots, beets, cucumber, spinach, and red bell pepper. Lightly seasoned with Redmond’s Real Salt and optional lime juice. Blend or juice, then enjoy fresh, freeze, or can for later!
Ingredients
- 4-5 fresh tomatoes, chopped
- 28 0unce can whole peeled tomatoes, with juice
- 2 stalks celery
- 1-2 carrots, peeled
- 1 small beet, peeled
- 1 cucumber, peeled if waxy
- 1 red bell pepper, seeded and chopped
- 1 handful baby spinach
- 1/2 tsp Redmond’s Real Salt, or to taste
- Juice of one lime or lemon
Instructions
Method 1: Juicer
- Wash and chop all vegetables.Run everything through your juicer.Stir in salt and optional lime juice.Chill before serving or follow canning instructions below.
Method 2: Blender + Strain
- Chop vegetables and add to a high-speed blender.Start with 1/2 cup of filtered water, then blend until smooth.Add more water as needed to reach your desired consistency.Strain through a fine mesh sieve or nut milk bag for smooth juice—or enjoy it thick and unfiltered.Stir in Redmond’s Real Salt and lime juice if using.Refrigerate or preserve using the canning instructions below.
Water Bath Canning Instructions
- Heat the Juice: Simmer the finished juice in a pot for 5–10 minutes.Sterilize Jars: Boil jars and lids for 10 minutes. Keep hot.Add Acid: Add bottled lime juice to each jar:2 tbsp per quart1 tbsp per pintFill Jars: Ladle hot juice into hot jars, leaving ½ inch headspace. Wipe rims, apply lids, and tighten bands.Process:Submerge in a boiling water bath.Process pints for 35 minutes, quarts for 40 minutes (adjust for altitude).Cool and Store: Let cool for 12–24 hours. Check seals. Store in a cool, dark place up to 1 year.
Storage Options
- Refrigerator: Up to a week in a sealed glass jarFreezer: Up to 6 months in freezer-safe containersCanning: 12 months shelf-stable if properly sealed
Tried this recipe?Let us know how it was!