Prep Time::20 mins
Cook Time::55 mins
Total Time:: 1 hr 15 mins
Servings::4
Yield::1 quart
Ingredients
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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
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios