Homemade Vegetable Juice Cocktail recipe

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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 calories
carbohydrate: 15.7 g
cholesterol: : -
fat: 0.4 g
fiber: 2.7 g
protein: 1.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 30.7 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

10 quarts

Recipe Note

This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!

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