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Homemade Veggie Juice

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
4 servings
Homemade Veggie Juice
Ingredients
  • 1 1/2 pounds tomatoes, chopped
  • 1/3 large onion, chopped
  • 3 tablespoons chopped celery
  • 3/8 carrot, chopped
  • 1/4 beet
  • 1/8 green bell pepper, seeded and chopped
  • 1/3 clove garlic
  • 2 1/3 cups water, or as needed
  • 1 1/2 teaspoons lemon juice
  • 1 1/4 teaspoons white sugar
  • 1/4 teaspoon horseradish
  • 1/4 teaspoon Worcestershire sauce, or to taste
  • 1/8 teaspoon ground black pepper
  • 1 (1 quart) sterilized canning jar with lid and ring
  • 1 tablespoon white sugar
  • 1 1/4 teaspoons salt
Instructions
1
Acquire all necessary components.
2
Extract and chop the tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic using a juicer.
3
Combine vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large cooking vessel. Heat to a boil and allow flavors to meld together, approximately 20 minutes. Concurrently, sanitize the jar and lid in boiling water for at least 5 minutes.
4
Fill the jar with juice, then stir in an additional 1 tablespoon of sugar and salt. Wipe the rim of the jar with a damp cloth to remove any excess residue. Securely place the lid on top and tighten the ring.
5
Process the juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6
Carefully remove the jar from the pressure canner and position it on a cloth-covered or wooden surface until it has cooled down. Gently press the center of the lid with your finger to ensure a secure fit, without any movement. Remove the ring for future use and store the sealed jar in a cool, dark location.