Homemade V8

15 pounds Fully ripe tomatoes;peeled and chopped
4-4 1/2 cups Celery;chopped (5 stalks)
4-4 1/2 cups Carrots;chopped (5 large)
1/2 cup Sugar; or to taste
1 tsp. Salt
1 tsp. Pepper
1 tsp. Celery salt
1/3 cup Lemon juice

Directions:

Over 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.
For canning: Process jars 35 min pints 40 min quarts.

Supposed to make: 6 qts. but we got 5 1/2 qts. - could add a bit more tomatoes to hopefully get 6.

Adapted from V8 recipe that tasted like salsa:cdkitchen Homemade V8 Juice
Processing times: Preparing and canning Tomatoes

FREEZER TOMATO SAUCE

20 large tomatoes (cored)
4 large onions
4 cups carrots shredded
1/2 cups chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper
2 tsp. Italian seasoning
4 large green peppers

MAKES ABOUT 16 CUPS
(peppers and italian seasoning are optional)
(if leave out italian seasoning you can add taco seasoning, oregano or italian seasoning at the time you use it depending on use)
Prepare ingredients and place in large kettle. Bring slowly to a boil, stirring frequently.
After a boil is reached, lower heat and simmer for 30 minutes or until mixture thickens. Cool slightly and measure 3 cups at a time into blender.
Cover and blend at high speed for about 1 minute. Pour into freezer containers with 1/2 inch head space.
When ready to use, place frozen block in saucepan on medium heat. Bring to boil, then lower heat. Stir frequently while preparing.
For a mild flavored sauce, add 1 teaspoon basil leaf, or oregano, to each 2 cups of sauce, increasing quantity as you wish.
Cooks Note: The flavor of oregano strengthens when frozen so use in moderation or wait to add when reheating. For extra flavor, 1/3 cup Marsala, Merlot, or other red wine or wine or balsamic vinegar may be added. Reduce salt.
Serve over pasta with meat loaf or in casserole dishes

Wanda's Wonderful Salsa

Makes: 18 pints

Dice:

• 30 Tomatoes-blanched and peeled (about baseball size)
• 6 Green Bell Peppers
• 1 Medium Zucchini (8 in x 3 in)

Chopped in Food Processor:

• 4 Large Onions (baseball size)
• 6 Jalapenos
• 12 Garlic toes

Spices:

• 3 Tbsp. Accent
• 4 Tbsp. Vinegar
• 4 Tbsp. Salt (can decrease-I use 2 Tbsp.)
• 4 Tbsp. Black Pepper

1. Mix ingredients together in large pot. Bring to a simmer and continue simmering for 10-15 minutes.
2. Add 3-12 oz. cans of Tomato paste. Make sure to stir in well so no clumps.
3. Ready for canning. Water bath jars and warm lids (180 degrees F).
4. Fill jars leaving space at top (can fill up to threads on jar).
5. Clean mouth of jar, place lids and tighten firmly.
6. Bring bath to boil and cover. Once boiling continue to boil 30 minutes for pint jars and 40 minutes for quart jars.
7. Remove from bath and let cool.

Wanda has since made measurements for this recipie as follows:

• Tomatoes = 24 cups
• Zuccinni- 6 cups
• Peppers- 6 cups
• Onions- 3 cups
• Garlic -didn't measure but 12 toes are pretty much the same size.
• Also see comments on tomato paste and other adaptations.