Sorry this took so long but here's a recipe for the V8 juice. Also, I made a really good salsa Saturday that I'll write up as well . . .
V-8 or cocktail juice:20 c (approx. 8-10 lbs) tomatoes, cored and roughly chopped
2 c celery, chopped (you can also throw in the leaves)
1 large sweet onion (Vidalia preferably), chopped
1 c grated carrots
1 c cucumber, chopped
1 c red or orange bell pepper, chopped
1 c zucchini, chopped
(+ any other veg. that appeals to you really . . .
)
Put all of the above into a large Dutch oven or pot; cover and cook on low until all are soft (approx. 30 min). Run the cooked veg. mix through a food mill or, if you don't have one, pour it into a colander and use the bottom of a glass or coffee cup to press the juice/pulp out. Return the juice/pulp back to the pot and boil gently, uncovered, for 30 min. Add the following to the juice:
1/2 c lemon juice
1 T sugar
2 t horseradish (if you grind it fresh, you'll probably only need 1 teaspoon or to taste)
2 t Worcester sauce
1 t salt
a few shakes of whatever hot sauce you prefer
Simmer (just bubbling gently), uncovered, for another 30 min. and pour into canning jars. The amounts in this recipe yielded 8 half pint jars when I made it last month.
Here's the
salsa recipe that turned out really well over the weekend:
10 c chopped tomatoes (I usually pour off the tomato water after I get them all chopped up and in the bowl)
10 roasted & chopped long chili peppers (they were roasted on the grill with just a little peanut oil brushed on)
2 large sweet onions, chopped (Vidalias again)
1 large bell pepper, chopped
2 c tomato sauce (yes, canned . . . the horror!)
2 or 3 T crushed garlic (I used the kind in the jar)
1 1/2 t salt
1 bunch fresh cilantro, chopped
3 T balsamic vinegar
Hot sauce to taste (I used 4 or 5 good shakes of a garlic habanero pepper sauce)
Mix all of the above in a bowl and refrigerate. Since this is a cold recipe, I just freeze what we aren't going to use in a couple of days. It made about 3 pints total so I froze 2 of the pint containers.