Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
61 Calories
Recipe Instructions
Step 1
Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
Step 2
Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
Step 3
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
Step 4
Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
Step 5
Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Ingredients
1 tablespoon white sugar
1 ½ teaspoons lemon juice
⅛ teaspoon ground black pepper
1 ¼ teaspoons salt
1 ¼ teaspoons white sugar
1 ½ pounds tomatoes, chopped
⅓ large onion, chopped
3 tablespoons chopped celery
1 (1 quart) sterilized canning jar with lid and ring
