Homemade Vegetable Juice Cocktail

Ingredients

• Servings: 10
• 15 pounds fresh tomatoes
• 2 cups chopped celery
• 3 large onions, peeled and cut into chunks
• 1 green bell pepper, seeded and chopped
• 2 medium beets
• 4 carrots
• 3 cloves garlic, peeled
• 1/4 cup sugar
• 1 teaspoon black pepper
• 2 teaspoons prepared horseradish
• 1/3 cup lemon juice
• 6 quarts water, or as needed
• 1 tablespoon worcestershire sauce, or to taste
• 1 cup sugar
• 1/4 cup salt, or to taste

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. place all of the juice into a large pot. stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. season with worcestershire sauce to taste. bring to a boil, and continue boiling for 20 minutes.
• ladle into 1 quart jars leaving 3/4 inch of headspace. stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. wipe rims clean, and place lids and rings onto jars. process in a pressure canner for 35 minutes at 10 pounds of pressure.