Try this Homemade V8 Juice recipe, or contribute your own.
Suggest a better descriptionOver medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts. Source Sunset 1974 From: Sharon Stevens
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 60 | ||
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Calories: 36 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.1mg | 0 % | |
Potassium 292.9mg | 8 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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