Spicy Tomato Juice Cocktail, Canned
Recipe: #19991
July 07, 2015
Categories: Beverages, Non-Alcoholic, Tomato, Canning/Preserving, One-Pot Meal, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, more
"Inspired by Susan Wittig Albert's book, An Unthymly Death. Her books are great. Her are reviews: This is sensational. We did not preserve it, just refrigerated in 2 pint water bottles . I added a touch of Greek Seasoning to one bottle and some tarragon to another. Holy Holy! Loved this drink, Dee. I cut the recipe way down using just one quart of tomato juice and made it to enjoy now. It gets better after it sets a while. Did not have any fresh dill, so I used dried. I'll definitely make this again. Thanks for sharing. I loved this! I wondered how the dill and horseradish and worcestershire would taste in a juice-it's great! I canned this and plan to use it in my picante chili recipe in place of the V8 Picante Juice which is now very hard to find. It would be a great base for beef vegetable soup too. The only change I made was to use dried dill. Thanks for a great recipe! Yields 6 pints"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (155.8 g)
- Calories 38.1
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 1.9 mg
- Sodium - 234.5 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.9 g
- Sugars - 4.5 g
- Protein - 1.4 g
- Calcium - 17 mg
- Iron - 0.5 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients in glass pan. Heat thoroughly.
Step 2
Pour into 6 pint jars
Step 3
Process in water bath 30 minutes.
Tips
No special items needed.
0 Reviews
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