Homemade Vegetable Juice Cocktail
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
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Instructions
- Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
- Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
- Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
- Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Source
Original recipe: View Original