This V8 drink recipe is made with tomatoes, celery, onion, pepper, beet, carrot, and garlic. This vegetable juice cocktail tastes even better than the store-bought version!
Ingredients
- ½ pounds tomatoes: 1 piece (chopped)
- onion: 0.33333 cup (chopped)
- celery: 3 Tbsp (chopped)
- carrot: 1 piece (chopped)
- beet: 0.25 cup (cubed)
- green bell pepper: 0.25 cup (chopped)
- clove garlic: 1 piece
- ⅓ cups water: 2 piece (or as needed)
- ½ teaspoons lemon juice: 1 piece
- ¼ teaspoons white sugar: 1 piece
- horseradish: 0.25 tsp
- Worcestershire sauce: 0.25 tsp (to taste)
- ground black pepper: 0.125 tsp
- (1 quart) sterilized canning jar with lid and ring: 1 piece
- white sugar: 1 Tbsp
- ¼ teaspoons salt: 1 piece
Metric Conversion
Stages of cooking
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Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
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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.
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Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
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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.
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Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
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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.
