Make dry Soup Stock from Juicing pulps

After Making several batches of V-8 juice this past month I was having a hard time throwing out all that yummy smelling vegetable pulp.

My mom always taught me not to waste stuff so when it came time to throw all the pulp away from canning bushels of produce into V-8 juice I was having a hard time. It smelled so yummy and there was so much nutrition and goodness left over. Juicers extract only about 60 to 70% of the nutrients and fiber from vegetables. That’s 40% more nutrition going to waste in all that leftover pulp.  I decided to dehydrate the pulp in my oven on the lowest setting (170 degrees) until it was completely dry. This took some hours of drying and each batch was a little different in time. It will depend on how dry your juicer removed the juice. Once the pulp was dry I ground it up with the dry ingredient blade of a blender. The dry powder looks and smells so good!  I can’t wait to start using it in my recipes.

Store in a glass sealed jar for use in soups, stews, sauces and gravies.

Tip: I did not add any salt or other additives to this all natural pulp blend. You can find out how to make all natural V-8 juice here.

SAMSUNG CAMERA PICTURES
SAMSUNG CAMERA PICTURES

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