Copycat V8® juice

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

Ingredients:

• 1 1/2 pounds
  
  tomatoes, chopped


• 1/3 large
  
  onion, chopped


• 3 tablespoons
  
  chopped celery


• 1/2 teaspoon
  
  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 1/4 teaspoons
  
  white sugar


• 1 1/2 teaspoons
  
  lemon juice


• 1/4 teaspoon
  
  horseradish


• 1/4 teaspoon
  
  Worcestershire sauce, or to taste


• 1/8 teaspoon
  
  ground black pepper


• 1 tablespoon
  
  white sugar


• 1 1/4 teaspoons
  
  salt


• 1
  
  (1 quart) sterilized canning jar with lid and ring

Directions:

• Process tomatoes , onion, 3 tablespoons and 1/2 teaspoon of chopped celery , carrots, beets , green pepper and garlic through a juicer .


• Movement vegetable juices , water, 1 1/4 teaspoons of white sugar , lemon juice , horseradish, Worcestershire sauce and black pepper together in a large pot . Bring to the boil and cook until flavoring mix about 20 minutes.


• Sterilized jars and lids in boiling water for at least 5 minutes. Bucket juice in a quart jar . Movement 1 tablespoon of white sugar and 1 teaspoon of salt in the juice. Wipe jar rim with a damp paper towel to remove food debris . Top with cover and screw on the ring .


• Process juice into the autoclave under pressure at 10 pounds pressure for 35 minutes.


• Remove the jar with a cannery and place pressure on the fabric , coated or wooden surface until cool . Once cool , press the top of the lid with a finger , ensuring chtopechat is tight (lid not move up or down at all). Store in a cool , dark place.

Copycat V8® juice