Description
Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Ingredients
- 1 ½ pounds tomatoes, chopped
- ⅓ large onion, chopped
- 3 tablespoons chopped celery
- ½ teaspoon chopped celery
- ⅜ carrot, chopped
- ¼ beet
- ⅛ green bell pepper, seeded and chopped
- ⅓ clove garlic
- 2 ⅓ cups water, or as needed
- 1 ¼ teaspoons white sugar
- 1 ½ teaspoons lemon juice
- ¼ teaspoon horseradish
- ¼ teaspoon Worcestershire sauce, or to taste
- ⅛ teaspoon ground black pepper
- 1 tablespoon white sugar
- 1 ¼ teaspoons salt
- 1 (1 quart) sterilized canning jar with lid and ring
Instructions
- Process tomatoes
- onion
- 3 tablespoons and 1/2 teaspoon chopped celery
- carrot
- beet
- green bell pepper
- and garlic through a juicer.
- 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.
- 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.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- 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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 4