Copycat V8 Juice (2024)

Cook Mode(Keep screen awake)

Ingredients

• 1 ½ pounds tomatoes, chopped

• ⅓ cup chopped onion

• 3 tablespoons chopped celery

• 1 small carrot, chopped

• ¼ cup cubed beet

• 1/4 cup chopped green bell pepper

• 1 small clove garlic

• 2 ⅓ cups water, or as needed

• 1 ½ teaspoons lemon juice

• 1 ¼ teaspoons white sugar

• ¼ teaspoon horseradish

• ¼ teaspoon Worcestershire sauce, or to taste

• ⅛ teaspoon ground black pepper

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

• 1 tablespoon white sugar

• 1 ¼ teaspoons salt

1. Gather the ingredients.

   

2. Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.

   

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. 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. Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.

   

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 Facts (per serving)