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!

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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 quart
1 tbsp per pint
Fill 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 jar
Freezer: Up to 6 months in freezer-safe containers
Canning: 12 months shelf-stable if properly sealed

Tried this recipe?Let us know how it was!