copycat v8® juice

Ingredients

• Servings: 4
• 1 1/2 pounds tomatoes, chopped
• 1/3 large onion, chopped
• 3 tablespoons chopped celery
• 1/2 teaspoon chopped celery
• 3/8 carrot, chopped
• 1/4 beet
• 1/8 green bell pepper, seeded and chopped
• 1/3 clove garlic
• 2 1/3 cups water, or as needed
• 1 1/4 teaspoons white sugar
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon horseradish
• 1/4 teaspoon worcestershire sauce, or to taste
• 1/8 teaspoon ground black pepper
• 1 tablespoon white sugar
• 1 1/4 teaspoons salt
• 1 (1 quart) sterilized canning jar with lid and ring

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• 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 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.