Homemade Vegetable Juice Cocktail recipe
All Recipes Drinks Recipes
Ingredients
- 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
Nutrition Info
- 66.6 caloriescarbohydrate: 15.7 gcholesterol: : -fat: 0.4 gfiber: 2.7 gprotein: 1.8 gsaturatedFat: 0.1 gservingSize: -sodium: 30.7 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Homemade Vegetable Juice Cocktail
Directions
-
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.