Rating: 4.5 stars
26 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 3
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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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Recipe Summary

prep:
1 hr
cook:
40 mins
total:
1 hr 40 mins
Servings:
40
Yield:
10 quarts
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

Nutrition Facts

67 calories; protein 1.8g; carbohydrates 15.7g; fat 0.4g; sodium 30.7mg. Full Nutrition
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