Ingredients
4
4 servings
- •1.5 pounds tomatoes, chopped
- •0.33333334326744 large onion, chopped
- •3 tablespoons chopped celery
- •0.375 carrot, chopped
- •0.25 beet
- •0.125 green bell pepper, seeded and chopped
- •0.33333334326744 clove garlic
- •2.3333332538605 cups water, or as needed
- •1.5 teaspoons lemon juice
- •1.25 teaspoons white sugar
- •0.25 teaspoon horseradish
- •0.25 teaspoon Worcestershire sauce, or to taste
- •0.125 teaspoon ground black pepper
- •1 (1 quart) sterilized canning jar with lid and ring
- •1 tablespoon white sugar
- •1.25 teaspoons salt
Instructions
- Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
- Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
- Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
- Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.
Nutritional Facts
Per 4 servings
- Calories: 61
- Carbohydrate: 14g
- Fat: 0g
- Fiber: 3g
- Protein: 2g
- Sugar: 10g
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