Home canning recipes using V8 juice include Easy V8 Bolognese Pasta Sauce and the spaghetti sauce featured on Chicago Now's website. Both recipes are easily canned using a pressure canner.
To make Easy V8 Bolognese Pasta Sauce, cook 1 1/4 pounds of lean ground beef until brown, and then add 1/2 cup diced onions and 1 cup each of diced carrots and celery. Cook the mixture for five minutes before adding 1 teaspoon chopped garlic, 1 teaspoon black pepper, 1 tablespoon parsley, 2 cups V8 V-Plus High Fiber Vegetable Cocktail and 1 cup beef broth. Stir in 1/2 can of tomato paste and 1 teaspoon of salt before boiling, and then allow to simmer for 45 minutes.
To make Chicago Now's spaghetti sauce, place 2 tablespoons of canola oil in a Dutch oven, and heat. Take the casing off of five links of sausage and brown, and then remove and cut into small pieces. Add a chopped medium onion and three cloves of garlic to the oil. Cook with 1 1/2 pounds of ground beef until the beef is brown. Drain and season with 1 tablespoon Italian seasoning and1 teaspoon sweet basil.
Add 2 cans of diced tomatoes, 1/2 bottle of V8, 1 teaspoon sugar, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon salt. Rinse the tomato cans with 1/2 cup of water, and add it to the sauce. Allow to boil, and then reduce the heat to a simmer.
To can both sauces, place them in jars with 1 inch of space left at the top. Secure with canning lids and rims, and place the jars in the pressure canner. Pints can for 60 minutes; quarts can for 70. If in an area where altitude is a factor, consult the chart on Simply Canning's website for pressure canner adjustments.