Homemade Vegetable Juice Cocktail Recipe

Homemade Vegetable Juice Cocktail Recipe

  • 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
  1. 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.
  2. 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.
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