Ingredients

• 1.5 pounds tomatoes , chopped
• 0.33 cups chopped onion
• 3 tablespoons chopped celery
• 1 small carrot , chopped
• 0.25 cups cubed beets
• 0.25 cups chopped green bell pepper
• 1 small clove
• 2.33 cups water , or as needed
• 1.5 teaspoons lemon juice
• 1.25 teaspoons white sugar
• 0.25 teaspoons horseradish
• 0.25 teaspoons Worcestershire sauce , or to taste
• 0.13 teaspoons ground black pepper
• 1 , 1-quart
• 1 tablespoon white sugar
• 1.25 teaspoons salt

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 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.
4. 4 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.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 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.

Nutrition per serving