Homemade Vegetable Juice Cocktail

Recipe View 30 mins Juice the tomatoes, celery, onion, green pepper, beets, carrots, and garlic using a juicer. (Approximately 30 minutes)

Recipe View 5 mins Pour the combined juice into a large, non-reactive pot. Stir in the 1/4 cup sugar, black pepper, horseradish, lemon juice, and enough water to achieve a thin, easily pourable consistency. (Approximately 5 minutes)

Recipe View 20 mins Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle boil. Continue boiling for 20 minutes, stirring occasionally to prevent sticking. (Approximately 20 minutes)

Recipe View 15 mins Ladle the hot juice into sterilized quart jars, leaving 3/4 inch of headspace. Add 1 tablespoon of white sugar and 1 teaspoon of salt to each jar. (Approximately 15 minutes)

Recipe View 10 mins Wipe the jar rims clean with a damp cloth. Place sterilized lids on the jars, and screw on the rings until fingertip tight. (Approximately 10 minutes)

Recipe View 1 hrs Process the jars in a pressure canner for 35 minutes at 10 pounds of pressure, following the canner manufacturer's instructions for your altitude. (Approximately 60 minutes, including preheating and cool down time)