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Ingredients

1 ½ pounds tomatoes, chopped ⅓ large onion, chopped 3 tablespoons chopped celery ½ teaspoon chopped celery ⅜ carrot, chopped ¼ beet ⅛ green bell pepper, seeded and chopped ⅓ clove garlic 2 ⅓ cups water, or as needed 1 ¼ teaspoons white sugar 1 ½ teaspoons lemon juice ¼ teaspoon horseradish ¼ teaspoon Worcestershire sauce, or to taste ⅛ teaspoon ground black pepper 1 tablespoon white sugar 1 ¼ teaspoons salt 1 (1 quart) sterilized canning jar with lid and ring

Nutrition Info

60.5 calories carbohydrate: 14.1 g cholesterol: : - fat: 0.4 g fiber: 2.7 g protein: 1.9 g saturatedFat: 0.1 g servingSize: - sodium: 757.2 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on 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 wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

4 servings

Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!