Copycat V8 Juice
Ingredients
- 1 ½ pounds tomatoes, chopped
- ⅓ cup chopped onion
- 3 tablespoons chopped celery
- 1 small carrot, chopped
- ¼ cup cubed beets
- 1/4 cup chopped green bell pepper
- 1 smallclove clove garlic
- 2 ⅓ cups water, or as needed
- 1 ½ teaspoons lemon juice
- 1 ¼ teaspoons white sugar
- ¼ teaspoon horseradish
- ¼ teaspoon Worcestershire sauce, or to taste
- ⅛ teaspoon ground black pepper
- 1 (1-quart) sterilized canning jar with lid and ring
- 1 tablespoon white sugar
- 1 ¼ teaspoons salt
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Instructions
- Gather the ingredients.
- Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
- Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
- Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.
Source
Original recipe: View Original