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Fresh Vegetable Juice Cocktail

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PREP TIME
60 min
COOKING TIME
40 min
TOTAL TIME
100 min
SERVINGS
40 servings
U.S.
Fresh 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
  • 1/4 cup sugar
  • 1 teaspoon black pepper
  • 2 teaspoons prepared horseradish
  • 1/3 cup lemon juice
  • 6 quarts water, or as needed
  • 1 tablespoon Worcestershire sauce, or to taste
  • 1 cup white sugar
  • 1/4 cup salt, or to taste
Instructions
1
Process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic using a juicer to extract their juices. Combine all the extracted juice into a large pot, stirring occasionally to prevent scorching. Add sugar, black pepper, horseradish, lemon juice, and sufficient water to achieve a thin, syrupy consistency. Season the mixture with Worcestershire sauce according to personal preference. Bring the mixture to a rolling boil and maintain it for 20 minutes, or until the desired flavor is achieved.
2
Fill each of 1 quart-sized jars with the prepared mixture, leaving approximately 3/4 inch of space at the top. In each jar, mix together a small amount of sugar and salt to enhance flavor. Clean the rims thoroughly before placing the lids and rings onto the jars, ensuring a secure seal. Proceed to can the mixture using a pressure canner at 10 pounds of pressure for 35 minutes, thereby ensuring its safety and preservation.