V8 Low Sodium contains concentrated vegetable juices with added potassium chloride, synthetic vitamin C, artificial beta carotene, and vague 'natural flavoring.' This DIY version uses fresh organic vegetables, eliminates synthetic additives, and provides superior nutrition from whole food sources rather than concentrates.
Based on: Low Sodium Vegetable Juice
· Makes approximately 32 servings (1 gallon)
· Serving: 8 fl oz (240ml)
Why This Recipe is Seed Oil Free
Commercial Low Sodium Vegetable Juice from V8 often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Low Sodium Vegetable Juice may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Roma Tomatoes
1800g (about 4 lbs) · Whole Foods Organic Roma Tomatoes
Primary base providing umami, lycopene, and natural sweetness
Peppery flavor complexity and concentrated nutrients
Redmond Real Salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine
Natural mineral enhancement and flavor balance
Fresh Lemon Juice
60ml (1/4 cup from 2 lemons) · Organic Lemons
Natural vitamin C and citric acid for preservation
Organic Black Pepper
1g (1/4 teaspoon) · Simply Organic Black Pepper
Natural flavoring to replace artificial 'natural flavoring'
Instructions
Step 1. Thoroughly wash all vegetables under cold running water. Remove any stems, leaves, or blemished areas. For the beets, scrub the skin but leave it on for maximum nutrition. Cut tomatoes into quarters, roughly chop carrots and celery into 1-inch pieces, and quarter the beet. This prep ensures even juicing and prevents jamming in your equipment.
Step 2. Using a high-quality juicer (masticating style preferred for nutrient retention), juice vegetables in this specific order: beets first (they stain everything), then carrots, celery, tomatoes, lettuce, spinach, parsley, and watercress last. Process slowly to maximize juice yield - rushing will reduce extraction efficiency. You should extract approximately 950-1000ml (about 1 quart) of mixed vegetable juice.
Step 3. In a large glass pitcher, combine the fresh vegetable juice with 2.5-3 cups of filtered water to achieve the proper consistency and dilution that matches commercial V8. Add the Redmond Real Salt (8g measured precisely - too much will overpower) and freshly ground black pepper (1g). Stir thoroughly with a wooden spoon for 2 minutes until salt completely dissolves.
Step 4. Add fresh lemon juice (60ml) and stir again. Taste and adjust: if too intense, add more water; if too mild, reduce water slightly. The flavor should be robust but balanced, with no single vegetable dominating. The natural sweetness from tomatoes and carrots should be prominent, with earthy undertones from beets and greens.
Step 5. Pour through a fine-mesh strainer if you prefer a smoother texture, though keeping pulp adds beneficial fiber. Transfer to clean glass jars or bottles, leaving 1-inch headspace for expansion. Refrigerate immediately and shake well before each use, as natural separation is normal and healthy.
Step 6. Serve chilled over ice. Each 8 oz serving provides approximately 35-45 calories, matching the original's nutrition profile but with superior bioavailable nutrients from fresh sources. Consume within 3-4 days for peak freshness and nutrition. Store in airtight glass containers only - plastic can absorb flavors and leach chemicals.
Storage
Refrigerate immediately in glass jars for 3-4 days maximum. Natural separation occurs - shake before serving. Freeze portions in ice cube trays for longer storage up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$0.50
Savings30%
Initial investment in organic vegetables is higher, but bulk purchasing and batch preparation create economies of scale. Quality and nutrition density far exceed commercial concentrate-based products.