This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!
INGREDIENTS (for 4 servings):
- 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 white sugar
- 1/4 cup salt, or to taste
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.