Glad to share! I started with a Copycat V-8 juice recipe. It only makes a quart, so I quadrupled the ingredients so I could make at least 4 quarts at a time, as long as I was messing up the kitchen in the first place!
https://www.allrecipes.com/recipe/235433/copycat-v8-juice/
I also added two seeded (and membranes removed) Jalapeno Peppers, chopped. Also, I cooked it all down together, then ran it through my Food Mill to extract just the juice and put it back into the pot. If it’s too thin, I add some tomato paste to thicken it up, but cooking it down more will also thicken it. Sorry this is not a ‘perfect’ recipe; I like to play around until I find the easiest way to do things, LOL!
After you’ve made the V-8 juice and it’s still in the pot, I added 2 Tbsp. prepared Horseradish (in the quadrupled recipe!) and additional garlic to taste (2-4 tsp.) and as many shakes of Hot Sauce as you like. Then I heated that all through to a simmer, then I hot water bath canned it in quarts for 30 minutes at a full boil.
I also found that if I needed just a ‘smidgen’ more of juice to make that last full quart, I just added store-bought V-8 to top it off.
There are plenty of V-8 juice recipes out there so don’t feel locked into this one. It’s been quite forgiving as long as you have enough tomatoes. I have a glut of cucumbers this season, so I also added one large (2 if you’re making the larger volume) peeled, seeded cuke to the recipe. :)
Fabulous! Thank you kindly - I’ll give it a try.