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“This is a friend's home canned version of V-8 that we love. Use it for a pick me up or a great bloody mary. The vegetables can be altered to taste. You could add horseradish if you like. We personally don't add the leak and modify the allspice to 1/2 tsp for the whole batch instead of per quart as Pete did.”
1hr 30mins
7 quarts

Ingredients Nutrition


  1. Mash your tomatoes a bit with a potato masher or even just squeeze to make some juice to cook inches.
  2. Simmer all vegetables for 30 minutes or until veggies are soft enough to grind. (This is why your carrots, peppers, and celery need chopped small - I use the food processor).
  3. Once soft, run though a fine sieve, juicer, or food mill.
  4. Ladle into 1 quart jars leaving 3/4 inch of headspace and add to each quart:
  5. 1/2 teaspoon salt. (optional).
  6. 1/2 teaspoon allspice.
  7. 1 teaspoon worcestershire (we use 1 tablespoon, but like it salty and bitey).
  8. dash of pepper (optional).
  9. Wipe rims clean, and place lids and rings onto jars. Process for 30 minutes.

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