HOMEMADE VEGETABLE JUICE COCKTAIL

Homemade Vegetable Juice Cocktail image

Provided by Stacy

Time 1h40m

Yield 40

Number Of Ingredients 15

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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
¼ cup sugar
1 teaspoon black pepper
2 teaspoons prepared horseradish
⅓ cup lemon juice
6 quarts water, or as needed
1 tablespoon Worcestershire sauce, or to taste
1 cup white sugar
¼ cup salt, or to taste

Steps:

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.

Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.7 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 30.7 mg, Sugar 12 g